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Position Summary:

Under general direction from the Director of Food and Beverage Operations, responsible for managing, organizing and providing strategic leadership for all kitchen operations in the resort. Lead the Food and Beverage team to ensure that the quality, presentation and safety standards are met as well as production cost of food products are the best value for the guests and the organization. Consistently enforce and uphold all Casino-wide Food and Beverage Operations policies and procedures and in accordance with all applicable established laws and regulations. Develops and maintains a high performing Culinary team and maintains confidentiality of all privileged information..

 

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

 

Essential Duties & Responsibilities:

• Manage, lead, and monitor the daily production of Food and Beverage Operations.
• Consistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met.
• Oversee the property kitchens and Stewarding department. Responsible for menu creation and planning for catering and special events.
• Responsible for the planning and development of new recipes as well as the consistent presentation of menu items.
• Establish guidelines and procedures for ServSafe, safety and sanitation.
• Responsible for training and development of Food and Beverage skills to kitchen personnel and succession planning.
• Responsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members.
• Meet with guests to resolve guest concerns.
• Prepare and present operational reports and prepared materials to Senior Management and Board of Directors.
• Manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage.
• Assist in the progression of Team Member career development plans through mentoring and coaching.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants.
• Hires, trains, and supervises the work of food production staff and stewarding.
• Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
• Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies.
• Manages the operations, revenue and assets of the kitchens.
• Establishes, implements and communicates goals, objectives, internal controls, policies and procedures in accordance with strategic plan.
• Ensures optimum staffing levels by coordinating the schedules of the prep cooks, bussers and dishwashers.
• Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized.
• Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Responsible for the profit and loss of the culinary department.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to ensure that quality standards are consistently attained.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
• Hosts regular staff meetings to ensure communication among personnel regarding administrative activities.
• Achieves financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements.
• Keeps leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports.
• Contributes to departmental effectiveness by: identifying short-term and long-range issues and goals that must be addressed and providing information and commentary pertinent to deliberations; recommending options and courses of actions; and implementing directives.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises cleaning of all kitchen areas.
• Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.
• Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
• Maintains good communication with co-workers and maintains a positive and professional work environment.
• Contributes to a team effort and accomplishes related results as required.
• Performs other duties as required.

 

Access to Sensitive Areas: Access to F&B inventory storage areas.

Signatory Authority: All Food & Beverage Operations related forms, receipts and personnel related forms.

 

Minimum Qualifications:

High School Diploma or Associates of Arts Degree in Culinary Arts from an accredited institution plus seven (7) years progressive management experience in Sous Chef role or above required. Working knowledge of extensive cooking techniques and food styles, including baking, garde manager, fine dining, off and on-site catering and mass production cooking techniques required. ServSafe Certification required. Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required. Demonstrated understanding of cost control methods and ability to analyze profit and loss statements required. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

 

Knowledge, Skills and Abilities:

• Knowledge of operation of holding ovens and baking ovens.
• Knowledge of restaurant operations and food service principles.
• Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines.
• Knowledge of budget planning and results of the budget.
• Knowledge of principles and practices of public relations and customer service.
• Knowledge of computer utilization in marketing/business operations.
• Knowledge of soups and sauces preparation.
• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Skill in organizing and coordinating.
• Skill in cooking and preparing a variety of ethnic foods.
• Skill in the use of computers, preferable in a PC, Windows-based operating environment.
• Ability to plan a variety of menus.
• Ability to read, understand, follow, and enforce safety procedures.
• Ability to develop and test recipes and/or techniques for food preparation/presentation.
• Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
• Ability to coordinate quality assurance programs in area of specialty.
• Ability to plan work schedules and assign duties; ability to provide or arrange for training.
• Ability to monitor and/or maintain quality control standards.
• Ability to communicate effectively in the English language, both verbally and in writing with staff and the general public.
• Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
• Ability to work well under pressure.

 

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand for prolonged periods, walk and sit; use hands for dexterity of motion; stoop, bend, kneel or crouch, and have normal auditory, visual acuity, and verbal communications skills. The employee must frequently lift and/or move up to 50-70 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

 

Work Environment:

Work is generally performed in both indoors and outdoors where employee may have frequent contact with the public and be exposed to second hand smoke, moderate/high noise levels, dirt, dust and unpleasant odors. Work may be performed in areas which may be unusually hot, cold, noisy, smoky and dimly lit, and maneuver outside in temperatures in excess of 115° and as cold as 15° (exposed to all weather conditions). Prolonged sitting, walking, or extended work hours including swing shifts, evenings, holidays and weekends may be required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus. The communication between team members will possibly be loud and constant during times of high volume and will also include the need to move and work at an extremely fast pace.

Must be able to work Nights, Weekends, and Holidays