Job Description

• Assist in staff, schedule, evaluate, train, develop and monitor culinary team. Recommend

wage increases, promotions, demotions, discipline, and other employment actions for

team members.

• Understand department objectives, standards, and guidelines to achieve effective

supervision of department; adjust daily schedule according to business levels.

• Oversee all cooking operations, including methods of preparation, portion control,

monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation

and attractive presentation of all food to meet corporate standards and policies.

• Observe and monitors staff adherence to health department regulations regarding food

handling, storage, temperature, and cleanliness of work environment.

• Assists in developing and implementing department management plans including

budgets, labor schedules and systems of accountability.

• Assists in developing and implementing policies, procedures and rules including

operations manuals, to promote compliance with company and regulatory guidelines.

• Ensure proper communication between front of house and back of house operations

while taking ownership of all responsible areas.

• Meet daily deadlines of opening, creating, and posting table-talks for specials and

produces sample dishes for pre-shifts in a timely manner and reviews special postings

and prep level.

• Ensure periodic quality checks for all products, i.e., temperature checks are conducted.

• Monitoring of weekly sales and adjusts prep production levels as well as ensuring all food

products are ordered to par levels and can adjust according to business volumes.

• Ensure daily line checks are performed with front of the house managers.

• Oversees all stations are properly stocked and set up and ensures all kitchen equipment

and working conditions are well maintained.

• Ensure quality of food meets company specifications and cleanliness standards.

• Assist in maintaining food and labor costs at the budgetary guidelines.

• Ensure accurate inventories are conducted.

• Write and cost recipes while developing a collection of recipes in a linked Excel recipe book.

• Perform all duties including purchasing and menu changes, in adherence to all company

standards and policies.

• Must be able to stand and walk for prolong periods of time (7+ hours).

• Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.

• Ensures all departmental personnel follow the Thoughtful Service model at all times.

• Must be available for regularly scheduled work.

• Must be able to work in an environment with secondhand smoke and loud noise.

• Always follow the Company Service Standards model.

• Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.

• Other duties may be assigned at any time.