Job Description

JOB SUMMARY:

This position provides efficient and effective direction to staff with an upbeat professional and positive attitude. Maintains a high level of guest satisfaction by preparing a la carte food items ensuring all specifications and standards are met to enhance the guest dining experience.

KEY JOB FUNCTIONS:

• Monitors established quality standards and work procedures for all functions of the kitchen with the support of team.
• Maintains excellent kitchen hygiene and sanitary conditions at all times.
• Ensures venue product and dining experience surprises and delights the guests.
• Reads and understands all written recipes and established training guides.
• Follows standardized recipes to ensure accuracy with food orders.
• Works with Chef on Duty to take inventory, place orders, create specials, monitor schedules, conduct buzz sessions and keep team informed of property information.
• Manages high volume orders efficiently.
• Makes recommendations to the Chef team for improvement opportunities in processes of the kitchen as well as any product reconditions that would either enhance quality/ reduce spend or waste or all of the above.
• Ensures all products on station are fresh and top quality before and during service.
• Ensures that all back of house kitchen/line personnel are kept aware of established standards and work procedures and answers any questions concerning them.
• Advises Sous Chef/Room Chef of any product issues before opening.
• Communicate with other stations to ensure all tickets items go up at the same time for delivery to tables. Prepares food as ordered, plates, garnishes and puts each dish up in the appropriate section of the window.
• Complete all pre-shift work and break down stations after close following the guidelines of the open/close checklist. Also, ensures the open/close checklist for cooks on other stations are complete prior / after service.
• Advises Chef on Duty to any service success stories and service failures that occur in their absence.
• Ensures compliance with all regulatory, internal controls, policies and procedures.
• Stays consistently on task and takes responsibility for one’s work.
• Other duties as assigned.

EDUCATION and/or EXPERIENCE:

• High school degree or equivalent required.
• Must have at least one year line experience in a high volume restaurant and be well versed with cooking techniques, kitchen equipment, and knife skills.
• A minimum of six months experience in a lead position or equivalent is preferred.

QUALIFICATIONS:

• Must be able to read, understand, build and execute from recipes.
• Must be a team player, and work well with others in a fast-paced environment.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business

WORK ENVIRONMENT

• Must be able to work independently.
• Must be able to sit and/or stand for long periods of time (minimum of four hours).
• Demonstrates a sense of urgency while performing tasks and meeting deadlines.
• Must be able to maneuver throughout all areas of the casino; from floor to floor either by stairways (minimum of 20 steps) or escalator.
• Must be able to lift, carry and/or push a minimum of 40 lbs.
• Must be able to stoop, kneel, bend, twist, turn, push, pull, grasp objects and the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing secondhand smoke, dust, loud noises and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.

Disclaimer

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).