Description :Job Summary:Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups.Supervisory Responsibilities:▪ Yes, supervises 4 Sous ChefsDuties/Responsibilities:
Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members
Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department.
Monitors and controls food costs and assists with requisition of daily food purchase orders.
Ensures proper staffing for forecasted volume and budgetary guidelines.
Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes.
Orders all food needed for the restaurant, ultimately being responsible for quality control of all food items. Collaborate with suppliers and the purchasing to establish and document product specification.
Prepares menus, develops recipes, and prepares special menu items. Develops cost analysis and training guides.
Monitors inventories and reports discrepancies to the Executive Chef
Takes the food end of period inventory and presents it to the Department Analyst.
Understands that this is a 24-hour responsibility and is always accessible.
Meets budgeted figures for labor and other expenses.
Ensures excellent guest service.
Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs.
Ensures all existing team members are attending follow up training sessions.
Communicates any problems or concerns to the Vice President and other departments as needed.
Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts.
Maintains files in such a way that another manager could perform efficiently in the event of his/her absence.
Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary
work environment.
Maintains high sanitation and safety standards.
Maintains sufficient materials and products in the work location.
Maintains security of products and areas assigned to department.
Ensures rotation of products.
Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies.
Works with front of the house supervisors to ensure proper communication.
Responsible for training and supervision of culinary team members.
All other duties as assigned.
Minimum Education and Experience Requirements:
Must be 21 years of age or older
High school diploma or equivalent
8+ years culinary experience.
3+ years casino experience.
Culinary degree or equivalent work experience.
4 years’ experience as an Room Chef with multi-unit high quality volume operation or the Equivalent
Certifications, Licenses, and/or Registrations:
Gaming license/registration as required by the Virginia Lottery.
Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management).
Knowledge, Skills, and Abilities:
Ability to communicate with Team members and guests
Ability to be a TEAM player
Ability to successfully fulfill the pre-employment process
Ability to work flexible shifts and days of the week including holidays
Ability to create and work within a budget..
Ability to understand and communicate Material Safety Data Sheets to all team members.
Computer literate in all Microsoft Office applications as well as automated restaurant systems
Physical Requirements:
Prolonged periods of standing and bending
Must be able to lift up to 25 pounds at times.
Ability to use hands to handle or feel objects, tools, or controls, and reach with hands and arms.
Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust
