SUMMARY:

            Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products.  Responsible for the staffing, training, evaluation and coordination of related areas.  Assists in planning and designing menus.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Performs excellent customer service at all time.

• Checks production levels and adjusts if necessary.

• Assigns production tasks to Room and Sous Chefs.

• Reviews line in appropriate Venues for proper food levels and pars.

• Performs quality control tests as directed by the Executive Chef in appropriate Venues.

• Participates in staff training and makes recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.

• Controls labor and food costs on a continual basis within approved budgetary controls and informing the Executive Chef or Room Manager if attention is needed to specific costs.

• Assists in the planning and designing of menus

• Assists in food production for restaurants and banquets as needed.

• Maintains and ensures kitchen sanitation is in excellent conditions at all times.

• Follows specs in all recipes and food apportionment.

• Assists in the preparation, portioning and garnishing of all food when needed and trains Sous Chefs.

• Maintains knowledge of all State Health Department regulations and ensures all conditions and standards are met.

• Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.

• Maintains a consistent, regular attendance record.

• Performs any reasonable request made by management.

• Ushers as needed by management for events.

SUPERVISOR RESPONSIBILITIES:

                Supervises all room chefs, sous chefs, cooks and stewards.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

                EDUCATION AND/OR EXPERIENCE:

High School diploma or GED required.  Three to five years experience in a high volume culinary operation in a restaurant or hotel with progressive supervisory experience.  Culinary certification preferred.

                SPECIAL QUALIFICATIONS:

Strong interpersonal and communication skills required.

                LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

                MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

                REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions.  Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is regularly required to use hands to finger, handle, or feel objects, and reach with hands and arms. The Team Member is regularly required to talk, hear, taste and smell. The Team Member is frequently required to stand and walk; and occasionally is required to sit, stoop, kneel, crouch or crawl.   

The Team Member is regularly required to lift or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud. When on the casino floor, the noise level increases to loud.  The Team Member may be exposed to a smoke-filled environment when on the casino floor.