Job Description

• Develops and ensures compliance with standard recipes and production methods.
• Generates maximum financial performance for all outlets including responsibility for effect cost control management.
• Ensures that production of consistently high-quality food for all outlets.
• Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation.
• Plans and coordinates all hot and cold food production.
• Inspects all food and beverage products for quality, proper specs, and portion control.
• Hires, trains, develops, and directs kitchen staff using approved management practices.
• Oversee multiple outlets simultaneously, while prioritizing and delegating according to business demands.
• Acts as a role model and presents oneself as a credit to Harrah’s and encourages others to do the same.
• Adheres to all department/company policies and procedures.
• Able to perform all culinary tasks at all Cook levels.
• Conducts Performance Reviews, makes or recommends wage increases and promotions
• Handles employees' complaints or grievances; recommends disciplinary action.
• Completes administrative duties such as counseling, reviews, budgeting, food cost.
• Supervise and monitors’ work
• Monitors legal compliance with federal, state, and gaming laws
• All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams’ members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around (“head on a swivel”); look for opportunities to greet guests and others; please remember that when you are on the floor, you are “on stage”.
• Team members will participate in all mandatory meetings and pre-shift BUZZ sessions.
• Must be able to get along with co-workers and work as a team.
• Must present a well-groomed, professional appearance.
• Meets the attendance guidelines of the job and comply with all state, federal and regulatory policies and procedures.
• Must be able to work a varied schedule including holidays, nights and weekends as needed.
• Must be able to work a reasonable amount of overtime when required.
• Must be able to speak, read, write and understand English fluently.
• Visual range must include near and far distances.
• Auditory range must include immediate environment.
• Must be able to move about property and kitchen areas easily.
• Dexterity to use knives and other hand-held instruments as well as food preparation equipment required.
• Must be able to coordinate multiple tasks at once.
• Must be able to implement strategic vision and plan day to day operation.
• Ability to lead.
• Must be able to lift up to 50 pounds.
• Must be able to push carts weighing up to 100 pounds.
• Must be able to use proper team lifting and carrying techniques.
• Must be able to work in extreme hot and cold temperatures.
• Must be able to handle high stress in the work environment and turn stress into high energy
• College degree in Hotel, Restaurant Management and/or Culinary Arts required, or equivalent experience.
• Minimum 5 years culinary management (Sous Chef and above).
• Previous casino/hotel related experience preferred.
• Knowledge of food and beverage management experience in food service operations required.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Multiple outlet experience and fine dining experience is preferred.
• Proven track record in quality, productivity, and presentation.
• Must have ability to effectively and accurately analyze financial information.
• Excellent interpersonal, customer service, communication, team building, and problem-solving skills are required.
• Requires bending, reaching, grasping, lifting, carrying, repetitive motions, visual acuity, hearing, and good verbal skills.