Job Description

Job Summary:

The room chef will work closely with culinary leadership to manage, and coordinate assigned kitchen operations including Asian menu concepts, cost and production controls, direction of all culinary staff, health and sanitation standards and product specifications.

Supervisory Responsibilities:

• Yes, this person will supervise a team of cooks, sous chef and stewarding team members assigned to the Mian, Slice Direct supervision of line cooks.

Duties/Responsibilities:

• Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members
• Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department.
• Monitors and controls food costs and assists with requisition of daily food purchase orders.
• Ensures proper staffing for forecasted volume and budgetary guidelines.
• Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes.
• Orders all food needed for the restaurants, ultimately being responsible for quality control of all food items. Collaborate with suppliers and the purchasing to establish and document product specifications.
• Prepares menus, develops recipes, and prepares special menu items. Develops cost analysis and training guides.
• Monitors inventories and reports discrepancies to the Executive Chef and Exec Sous Chef
• Takes the food end of period inventory and presents it to the Department Analyst.
• Understands that this is a 24-hour responsibility and is always accessible.
• Meets budgeted figures for labor and other expenses.
• Ensures excellent guest service.
• Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs.
• Ensures all existing team members attend follow up training sessions.
• Communicate any problems or concerns to the Exec Chef and other departments as needed.
• Participates in departmental meetings as required, prepares annual departmental budgets, and operates forecasts.
• Maintains files in such a way that another manager could perform efficiently in the event of his/her absence.
• Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment.
• Maintains high sanitation and safety standards.
• Maintains sufficient materials and products in the work location.
• Maintains security of products and areas assigned to the department.
• Ensures rotation of products.
• Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies.
• Works with front of the house supervisors to ensure proper communication.
• Responsible for training and supervision of culinary team members.
• Must be able to work flexible shifts and days of the week, including holidays.
• All other duties as assigned.

Knowledge, Skills, and Abilities:

• Ability to create and work within a budget.
• Computer literate in all Microsoft Office applications as well as automated restaurant systems.
• Must be able to understand and communicate Material Safety Data Sheets to all team members.
• Ability to communicate with Team members and guests
• Ability to be a TEAM player

Minimum Education and Experience Requirements:

• High school diploma or equivalent
• 5+years’ experience as an Asian Room Chef, high quality volume operation or the Equivalent
• 8+ years of culinary experience

Certifications, Licenses, and/or Registrations:

• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management) within 120 days of employment)
• Gaming license/registration as required by jurisdiction(s).

Physical Requirements:

• Prolonged periods of standing and bending
• Must be able to lift up to 25 pounds at times.
• Ability to use hands to handle or feel objects, tools, or controls, and reach with hands and arms.
• Must be able to work in an environment with moderate to loud noise, bright lights, smoke, and dust.