Restaurant Chef (Eagles Landing)

Essential Duties & Responsibilities

• Responsible for the functioning of all kitchen employees, facilities, and costs and contributes to maximizing the overall Food and Beverage departmental profit.
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective Team Member relations and interdepartmental working relationships.
• Develops formal training plans and conducts on-the-job training sessions for kitchen staff.
• Responsible for determining and maintaining the minimum and maximum food par stocks.
• Ensures the completion of the market list in accordance with Company quality and quantity standards.
• Inspects all perishable food items received for quality.
• Attends and contributes to weekly department head meetings and to weekly Food and Beverage departmental meetings.
• Keeps an up-to-date standard recipe file for all food items to include sales history; sales mix; actual cost; potential costs; and Par stock.
• Determines production schedules and staffing requirements needed to ensure timely delivery of services.
• Hires, trains, and supervises the work of food and production staff.
• Schedules and coordinates the work schedules of chefs, cooks, and other kitchen staff to ensure that food preparation is economical and technically correct.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to ensure that quality standards are consistently attained.
• Inspects supplies, equipment, and work areas to ensure conformance to established standards.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Checks 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 goals and identifies areas of concerns that must be addressed; providing necessary information to management regarding the department in preparation of any issues that may arise; present recommendations and/or courses of actions to address any concerns or issues; and implement directives as needed.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises cleaning of all kitchen areas.
• Informs wait staff of any food shortages well in advance and finds a suitable substitute for the menu item if possible.
• Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.

Qualifications

• High School Diploma or GED is required unless waived by Human Resources Management.
• Five (5) years of work experience in a kitchen management role.
• ServSafe certification required.
• Associates Degree in Culinary Arts or related field and AFC certification preferred.
• 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 and planning.
• 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.
• Organizing and coordinating skills.
• Skill in cooking and preparing a variety of foods.
• Skill in operating various word-processing, spreadsheets, and database software programs in a Windows environment, specifically Word, Excel, Access and PowerPoint.
• 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 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 talk and hear.
• The employee is regularly required to stand, walk, prepare and cook foods for prolonged periods.
• Employee will be required to grab, reach, pull, bend stoop, kneel, crouch, lift and/or move up to 50 pounds.
• Employee will be required to use hands to seize, hold, grasp, turn, or otherwise, in order to copy, whisk, slice, stir, juice and/or other cooking techniques.

Work Environment

• While performing the duties of this position, the work environment is mainly indoors with moderate to loud noise level and employee may be exposed to heat from ovens and ranges and occasionally exposed to cigarette smoke and may be required to work outdoors.

Physical Demands

• While performing the duties of this job, the employee is regularly required to talk and hear.
• The employee is regularly required to stand, walk, prepare and cook foods for prolonged periods.
• Employee will be required to grab, reach, pull, bend stoop, kneel, crouch, lift and/or move up to 50 pounds.
• Employee will be required to use hands to seize, hold, grasp, turn, or otherwise, in order to copy, whisk, slice, stir, juice and/or other cooking techniques.