Job Description

Coordinates activities and training of chefs, cooks, and other culinary and kitchen workers engaged in preparing and cooking foods to ensure efficient and profitable food service.

Engagement Expectations:

We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors:

• Smile, display energy and open body language.
• Proactively greet team members and guests, initiating interaction to provide service
• Always use a positive parting remark to end the conversation

Essential Job Functions:

• Creates and updates menus according to restaurant concepts to maximize profits and control food costs.
• Orders all food needed for the restaurants, 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.
• Directs team members who are engaged in preparing, portioning, and garnishing foods to ensure proper methods are followed, providing consistent food quality and presentation.
• Provide proper supervision and support to the staff.
• 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.
• Maintains inventory of kitchen supplies and food.
• Ensures that food facilities meet regulatory guidelines for safety and cleanliness.
• Reviews profit and loss statements to manage and control operating and labor costs.
• Ensures compliance with regulatory controls both internal and external including but not limited to state and federal laws and the Pennsylvania Gaming Control Board regulations.
• Hires, trains and manages staff in accordance with organizational and approved departmental standards, policies and programs.
• Performs all other duties as assigned.

Qualifications:

• Must be 18 years of age or older.
• Culinary degree or a certificate from a college or technical school.
• Five or more years related experience.
• Knowledge of Asian Cuisine.
• Ability to work flexible shifts and days of the week including holidays.
• Ability to obtain and maintain all necessary licensing.

Physical and Mental Demands:

• Regularly required to walk, stand, see, talk and hear; use hands to finger, handle, or feel; reach with hands and arms.

• Frequently required to stoop and kneel.
• Must occasionally lift and/or move 25 pounds or more.
• Able to interact with others while maintaining a positive and courteous demeanor under frequently fast paced work conditions.
• Ability to work in a noisy and smoky environment