The Chefis responsible foroverseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of servicein order toachieve food service goals. 

ESSENTIAL FUNCTIONS: 

• Responsible for actively building andretainingguest relations andactsas a mentor to team membersin order toprovide superior guest service.

• Hires, trains, motivates, evaluates, and supervises staff to ensure that team members receive adequate guidance and resources toaccomplishestablishedobjectives

• Establishes andmaintainstraining and development procedures to ensure superior guest service standards are achieved.

• Maintains departmentobjectives, standards,guidelinesand budget to ensure proper management ofdepartment

• Monitors food purchasing, staffing, foodpreparationand food inventoryin order tocontrol food and labor cost and waste, ensuring adherence to the budget.

• Monitors and evaluates food preparation byobservingcooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.

• Assistsin developing menu changes to ensure variety and food quality.

• Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.

• Assists Outlet Chef Fine Dining in other kitchen areas on a reliefbasisas necessary.

• Operates,maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machineson a daily basis

• Perform work regularly and predictably.

• Attend andparticipatein meetings, completing follow-up as assigned.

• Other duties as assigned.

KNOWLEDGE OF:

• Pertinent federal, state, and local laws, codes, and regulations.

• Standard safety and sanitation practices for food and beverageservice

• Food, foodproduct, food preparation, etc.

• Standard safety and sanitation practices for food and beverageservice

• How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry,gameand seafood.

• Complete understanding of kitchen operations.

• Demonstrated organizational skills, budgetingexperienceand full understanding of financials. 

ABILITY TO:

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.

• Communicate clearly and concisely, both orally and in writing.

• Be flexible to work varying shifts and time schedules as needed.

• Deliver programs which create a service level of excellence for internal and external guests.

• Communicate effectively with all levels of team members and outside contacts.

• Act professionally with a constantly changing internal and external environment.

• Monitor and control cash flow and security of assets.

• Link scheduling to customer flow.

• Observe and direct actions of subordinatesmonitorall activity within the dining room and to inspect andmaintainareas for which responsible.

• Use all tools associated with the position including but not limited to knives,slicersand choppers.

• Review andcomprehendrecipes and other necessary documentation.

• Inspectqualityof all food items.

QUALIFICATIONS

• 5 years as a chef or cook in a fast-paced restaurant environment, preferably with Asian cuisine. 

• Strong understanding of food safety and sanitation standards. 

• Excellent culinary skills, with a passion for creating innovative dishes. 

• Ability to work collaboratively in a team and communicate effectively under pressure. 

• Culinary degree or equivalent certification is preferred.

SKILLS

• Excellent interpersonal,oraland written communication skills.

• Meticulous,organizedandaccurate

• Extreme confidentiality.

• Familiarity with a variety of computer systems and applications.

• Be flexible to work varying shifts and time schedules as needed.

• Communicate effectively with all levels of employees and guests.

• Manage multiple details and tasks concurrently in a changing environment.

• Able to work effectively in a team environment.

• Analyze and think about howpossible solutionsimpact onthe entire operation.

PHYSICAL DEMANDS

• Ability to stand and sit for extended periods of time.

• Ability to walk distances.

• Ability to lift 30 to 40 lbs.

• While performing the duties of this job, the employee isfrequentlyrequired to stand; walk; use hands to finger, handle, or feel; reach with hands and arms,talkor hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depthperceptionand ability to adjust focus.

• The Casino environment is hectic,fast-pacedand often crowded and noisy. May be exposed to casino related environmental factorsincluding, butnot limited to excessive noise and constant exposure togeneralpublic.