OBJECTIVE: 
Specializes in food preparation, menu design, and food presentation in all casino kitchens. Responsible for staffing levels, training, costing, and health and sanitation standards.
TYPICAL WORKING CONDITIONS: 
Works in a kitchen environment.
ESSENTIAL FUNCTIONS:

Always be NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greetingPrepares daily orders from the warehouse based on existing inventory, pars, forecasted production, special events and catering.Controls food production/over production and waste insuring fresh product is being served throughout all areas and facilities.Performs walk through of all areas as to cleanliness, organization and operation.Follows guidelines established for proper portion control of food products produced for different menus.Meets daily with area Chefs to review product quality and consistency.Assists in supervision of employees for maximum productivity.Conducts monthly product inventories.Assists in proper recipe documentation completion.Establishes and maintain proper safety procedures for all kitchen areas.Establishes opening checklists and closing checklists with area chefs.Sets the standards for personal presentation and professional environment and make sure that all staff are doing the same.Establishes daily communication with all chefs on duty.Works with Food and Beverage cost controller in pursuing actual costs.Works with all other departments of the casino and resort hotel wherever necessary.Attends weekly Food and Beverage meetings including culinary staff meetings.Maintains technical knowledge of payroll system.

NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS: 
Guest service, good grooming, oral/written communication, basic math and computer skills essential Ability to work in a fast paced environment, follow oral/written instructions, stand or walk continuously two hours or longer essential
Must possess an awareness of proper sanitation and cleaning and be able to follow through.
Ability to lift 50 lbs
Bilingual desirable
REQUIRED EDUCATION: 
Culinary Degree and minimum five years job-related management experience required.
Current Food Handler’s Education Certificate
REQUIRED EXPERIENCE: 
Minimum five to seven years in related progressive positions
ALTERNATIVE TO MINIMUM QUALIFICATIONS: 
None
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT: 
Please refer to Support Data Sheet for position.

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