Job Description

Essential Job Functions:

• Leads the Arrow and Ember Restaurant, TDR, and Dash Cafe’ kitchen team.
• Works cooperatively with the front of house manager to achieve excellent product for our guests including seasonal menus, creative specials, holiday and event menus.
• Manages the production side of food service in Arrow and Ember Restaurant, TDR, and Dash Cafe’.
• Creates new recipes and contributes to the menu format.
• Conducts non-standard product tests and selections while analyzing the menu engineering sales each month.
• Coordinates with purchasing Manager the purchase/procurement of food and beverage products for use to ensure high quality while remaining cost effective.
• Ensures that standardized and national-contract products are used in the kitchen.
• Maintains current recipe files and enforces the consistent use of recipes by staff.
• Ensures that safe and appropriate procedures are used when receiving, storing, preparing, holding, cooking, and serving food.
• Uses HACCP sanitation guidelines and procedures when doing the above.
• Inspects and tastes prepared foods to ensure excellent quality and presentation.
• Oversees the repair and cleanliness of all assigned back of house areas.
• Oversees the appropriate operation and maintenance of kitchen equipment and other kitchen assets.
• Oversees the kitchen safety programs for Arrow and Ember Restaurant, TDR, and Dash Cafe’.
• Participates in monthly P&L’s and the budgeting and planning processes.
• Maintains food, labor, and other expenses at budgeted levels, using established procedures.
• Ensures that appropriate staffing levels are maintained in the kitchen. Hires, trains, supervises and develops kitchen staff.
• Develops and maintains a positive work environment.
• Reports any problems to the Executive Chef and Lead Cooks.
• Conducts Performance Reviews, makes or recommends wage increases, makes or recommends promotions.
• Handles employees' complaints or grievances; recommends disciplinary action and/or coaching or disciplines employees.
• 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.
• Ability to read, write, speak and understand English.
• Must be able to respond to visual and aural ques.
• Must present a well-groomed, professional appearance.
• Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures.
• Must be able to work a varied schedule including holidays, nights, special events and weekends as needed.
• Must be able to work a reasonable amount of overtime when required.
• Perform other duties as assigned.

Physical, Mental & Environmental Demands:

• Must be able to work and maneuver in a close or small kitchen/working environment during entire shift.
• Must be able to tolerate areas with extreme hot and cold temperatures.
• Must have dexterity to use knives and other hand-held instruments as well as food preparation equipment required.
• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
• 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 bend, reach, kneel, twist and grip items when necessary.
• Must be able to work at a fast pace and in stressful situations.
• Must be willing to work long hours and any shift.
• Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights.

Qualifications

• Required minimum 5 -7 years’ overall experience in the food service industry.
• Required excellent interpersonal, customer service, communication, team building, and problem-solving skills.
• Must be a graduate of a 2-year culinary program with emphasis on food production management, with 2-years’ experience as a kitchen manager or supervisor in a casino or restaurant serving at least 5,000 covers per week.
• Must have proven track record in quality, productivity, and presentation.
• Must have ability to effectively and accurately analyze financial information.
• Preferred multiple outlet experience and fine dining experience.

• Excellent interpersonal, customer service, communication, team building, and problem-solving skills are required.