Job Description

Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups.

Supervisory Responsibilities:

▪ Yes, supervises 4 Sous Chefs

Duties/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.
• 4 years’ experience as an Room Chef with multi-unit high quality volume operation or the Equivalent
• Culinary degree or equivalent work experience.

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 create and work within a budget
• Ability to understand and communicate Material Safety Data Sheets to all team members.

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