Room Chef

Essential Job Functions

Leads the Arrow and Ember Restaurant, TDR, and Dash Cafe’ kitchen team. Works cooperatively with the front of house manager to achieve excellent product for our guests including seasonal menus, creative specials, holiday and event menus. Manages the production side of food service in Arrow and Ember Restaurant, TDR, and Dash Cafe’. Creates new recipes and contributes to the menu format. Conducts non-standard product tests and selections while analyzing the menu engineering sales each month. Coordinates with purchasing Manager the purchase/procurement of food and beverage products for use to ensure high quality while remaining cost effective. Ensures that standardized and national-contract products are used in the kitchen. Maintains current recipe files and enforces the consistent use of recipes by staff. Ensures that safe and appropriate procedures are used when receiving, storing, preparing, holding, cooking, and serving food. Uses HACCP sanitation guidelines and procedures when doing the above. Inspects and tastes prepared foods to ensure excellent quality and presentation. Oversees the repair and cleanliness of all assigned back of house areas. Oversees the appropriate operation and maintenance of kitchen equipment and other kitchen assets. Oversees the kitchen safety programs for Arrow and Ember Restaurant, TDR, and Dash Cafe’. Participates in monthly P&L’s and the budgeting and planning processes. Maintains food, labor, and other expenses at budgeted levels, using established procedures. Ensures that appropriate staffing levels are maintained in the kitchen. Hires, trains, supervises and develops kitchen staff. Develops and maintains a positive work environment. Reports any problems to the Executive Chef and Lead Cooks. Conducts Performance Reviews, makes or recommends wage increases, makes or recommends promotions. Handles employees' complaints or grievances; recommends disciplinary action and/or coaching or disciplines employees. Monitors legal compliance with federal, state, and gaming laws.

Responsibilities

Follows the Everyone Greets Everyone (EGE) policy. Must be able to work and maneuver in a close or small kitchen/working environment during entire shift. Must be able to tolerate areas with extreme hot and cold temperatures. Must have dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. Must be able to lift up to 50 pounds. Must be able to push carts weighing up to 100 pounds. Must be able to use proper team lifting and carrying techniques. Must be able to bend, reach, kneel, twist and grip items when necessary. Must be able to work at a fast pace and in stressful situations. Must be willing to work long hours and any shift. Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights.

Qualifications

• Required minimum 5 -7 years’ overall experience in the food service industry.
• Required excellent interpersonal, customer service, communication, team building, and problem-solving skills.
• Must be a graduate of a 2-year culinary program with emphasis on food production management, with 2-years’ experience as a kitchen manager or supervisor in a casino or restaurant serving at least 5,000 covers per week.
• Must have proven track record in quality, productivity, and presentation.
• Must have ability to effectively and accurately analyze financial information.
• PREFERRED: Multiple outlet experience and fine dining experience.