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.