SER Culinary Supervisor FT- Room Service

Duties and Responsibilities

• Assume full responsibility for Kitchen Operations in the absence of the Sous Chef, Department Chef and/or Manager.
• Schedule team members, daily review of UKG, and authorize the ordering of product to ensure the shift has the employees and resources necessary to execute menus and operations for service.
• Ensure team members are trained in the proper use of equipment and such use is consistent with proper set up and cleaning protocols to keep equipment in like new condition.
• Ensure team members are in compliance with all food production guidelines and safety policies, procedures, and laws.
• Responsible for the final evaluation of prepared products before being served to guests; must possess a critical eye for quality and consistency.
• Responsible for the firm, fair, and consistent administration of progressive discipline in the face of violations of SECR and F&B Policies and Procedures.
• Oversee Line Cooks and Line Servers in the execution of all recipes, food preparation, adherence to safety protocols, and the quality of the final products being served.
• Maintain and administer associate files and records including attendance, discipline, and evaluations with over sight of Sous Chef, Department Chef and / or Department Manager.
• Coach and counsel their subordinates and provide an annual evaluation of the progress of each associate.
• Maintain all sanitation rules and regulations.
• Supervise all line level employees to meet production requirements.
• Keep all equipment in “as new” state.
• Enforce the standard for the storage and handling of all food products.

Qualifications

• High School Diploma or GED.
• At least 18 years of age.
• Three years of restaurant or banquet cooking experience with increasing levels of responsibility.
• Able to comprehend house training and pass standardized written culinary competency test by at least 60%.
• Able to pass background check to meet the employment eligibility requirements as they pertain to the position.

Desired Qualifications

• Culinary degree from an American Culinary Federation (ACF) accredited school.
• One year supervisory experience.

Knowledge, Skills, And Abilities

• Knowledge of procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Knowledge and understanding of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying recipes for various disease conditions.
• Skill in providing superior customer service to external and internal customers.
• Skill in the operation, breakdown, and cleaning of commercial food service equipment used in quantity food production.
• Skill in problem solving and the ability to deal with employee issues.
• Skill in following standardized recipes for quantity cooking.
• Skill in managing various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods.
• Skill in leading and guiding the work of others.
• Skill in safely operating various cooking equipment and kitchen appliances.
• Skill in carrying out instructions furnished in verbal or written format.
• Skill in communicating effectively both verbally and in writing.
• Skill in exercising independent judgment.
• Skill in handling multiple tasks and meeting deadlines.
• Skill in interacting and maintaining good working relationships with individuals of varying social and cultural backgrounds.
• Skill in maintaining confidentiality.
• Skill in working under stressful situations.
• Skill in working with appliances and cutlery in the day to day production of food.

Physical Demands

• Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
• Required to stand for extended periods of time.
• Frequent bending, stooping, reaching, and walking required.
• Normal auditory, visual acuity, and verbal communications skills.
• Occasionally lift and/or move up to 50 pounds.

Work Environment

• Commercial production kitchen environment.
• Exposure to heat, flame, steam and noise in a kitchen environment.
• Frequent walking and standing in a smoking environment and contact with the general public.
• Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
• Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.
• Will work under high volume stressful situations.
• Work schedule will include weekends, holidays, and varying shifts to provide 24/7 coverage.
• Extended hours and irregular shifts may be required.