Job Description Summary

Coordinates, plans and directs the high-quality production of food and services within the kitchen.

 

 

Essential Duties and Responsibilities (other duties may be assigned)

Oversees the hiring, training and evaluation of assigned kitchen employees. Has thorough working knowledge of the kitchen area along with the correct operation of all equipment. Ensures all F&B production, servicing and storage areas, including refrigerators and dry storage, are maintained in accordance with company standards, as well as all applicable regulations. Maintains a superior food quality. Maintains proper storage and rotation of all food items. Supervises all production areas and ensures production standards are being met. Informs Executive Sous Chef of any shortages in production. May be assigned to any of the Food &Beverage food production and/or food servicing work stations within the casino and/or hotel. Maintains budgeted food cost and labor cost. Assists with the development of all menus and creates food ideas. Follows up on guest complaints. Gives direction and develops culinary Sous Chefs. Oversees the food deliveries through kitchen receiving. Participates in taste testing on all new products with the Executive Chef and F&B Director. Demonstrates knowledge of safety procedures to ensure Team Member safety. Documents and reports all exceptions/variations/deviations immediately upon awareness. Provide excellent guest service to both guests and internal clients. Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

 

Supervisory Responsibilities

Culinary Sous Chef

Culinary Staff

 

Access to Sensitive Areas and Information

As per the ACGC Access Matrix

 

Signatory Ability

Accounting related forms as they pertain to job responsibilities

HR Related Forms as they pertain to job responsibilities