Job Description

JOB DUTIES AND RESPONSIBILTIES:

• Provides superior guest service, positively affects interactions with guests and employees,
  and has the resiliency to deal with difficult guests in all types of business conditions and
  the ability to work effectively and courteously with fellow employees
• Management of the budget for assigned kitchens
• Trains kitchen personnel in safe operating procedures
• Assists in maintaining and evaluating staffing levels daily to maintain budget
• Assists in interviews, hiring, and evaluations
• Ability to authorize and issue complimentary services to patrons in accordance with the
  approved Complimentary Matrix which is part of internal control section 465a.7
• Trains and manages the staff to efficiently produce safe, high quality food, with an
  appetizing presentation that meets our customers needs
• Assists with the purchasing specifications, storeroom systems, product storage, portion
  control, waste management, inventory and ordering
• Responsible for the scheduling of the sous chefs, cooks and stewards
• Any other assigned duties and responsibilities

DETAILED DESCRIPTION OF EXPERIENCE OR EDUCATIONAL REQUIREMENTS:

• Minimum three years experience as a Sous Chef with a four- year degree in a related field or equivalent work experience preferred.
• Minimum two years' casino industry experience (preferred).
• Must be able to receive and maintain all required certifications.
• Must completed all required company training.

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