Job Description
POSITION SUMMARY
The position is responsible and accountable for coordinated activities of cooks and other workers engaged in preparing and cooking menu items. This position assumes responsibility for kitchen in the absence of the Chef d' Cuisine.
ESSENTIAL JOB DUTIES AND RESPONSIBILITIES
The following statements are intended as general examples of the duties of this position and are not all-inclusive. Other reasonable duties may be assigned.
Ensure at all times operating principles are being adhered to:
Clean - Keep all areas clean and pristine.
Safe - Follow all safety policies and procedures.
Friendly - Use customer courtesy skills of See.Say.Smile to provide superior guest service.
Fun - Have fun! Be interactive with all internal and external guests while maintaining professional standards.
Support and assist the Chef d' Cuisine in the oversight of all culinary operations. Responsibilities include but not limited to hiring, training, scheduling, and directing all culinary staff, visually inspecting all food products to be served to ensure they meet the quality standards set forth by management.
Ensure the safety and security of employees and customers. Implement programs and processes to control and reduce loss time injuries.
Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities.
Develops staff, conducts training, pre-shifts, Interviews, hires and performed evaluations. Supervises daily.
Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen staff. Supervises the production of all food items.
Verifies that all sanitation and nutrition practices are maintained by kitchen employees.
Meet with kitchen and steward staff and managers as necessary.
Meet with departmental directors and managers as necessary to assure the success of the department.
Achieve departmental and individual performance goals and duties in a timely manner.
Other duties as assigned.
ORGANIZATIONAL RELATIONSHIPS
The position is responsible to the Chef d' Cuisine for successful performance of assigned duties and reports, both oral and written. The position is also responsible for the supervision and performance of the kitchen team members.
EQUIPMENT/PHYSICAL SKILLS
Ability to use all equipment associated with the position, including, but not limited to, the following
Kitchen equipment, large and small
Telephone and fax
Computer/printer
Copy machine
Calculator
ESSENTIAL PHYSICAL DEMANDS AND WORK ENVIRONMENT
Physical demands associated with the position including, but not limited to, the following: Office and kitchen environment Performance of work provides intermittent sitting, standing, and walking. Casino environment exposed to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel and atrium.
ESSENTIAL JOB KNOWLEDGE, SKILLS, ABILITIES AND COMPETENCIES
Ability to maintain strict confidentiality relative to financial data, promotions, company policies and procedures.
Ability to maintain interpersonal relationships among all personnel.
Oral and written communication skills.
Ability to analyze and interpret departmental needs and results.
Ability to manage established budget and other performance goals.
Ability to solve complex problems.
Ability to perform assigned duties under frequent time pressures in an interruptive environment.
Broad variety of task and deadlines requires an irregular work schedule, such as nights and weekends.
Ability to enforce and practice all the safety procedures, Health Department standards and applicable OSHA requirements.
ESSENTIAL QUALIFICATIONS, EXPERIENCE, EDUCATION, AND TRAINING
Five to seven years' experience as a sous chef, pastry chef, or specialty chef with a four year degree in a related field or equivalent work experience. Ability to obtain any applicable health certifications. Ability to obtain and hold an Alcohol Beverage Control card. Must hold or be able to obtain and hold a Responsible Vendor's card.