JOB DUTIES AND RESPONSIBILITIES

The following statements are intended as general examples of the duties of this position and are not all-inclusive for specific positions. Other reasonable duties may be assigned.

Ensure at all times operating principles are being adhered to: Clean – Keep all areas clean and pristine. Safe – Follow all safety policies and procedures. Friendly – Get to know our guests and build genuine relationships with them. Fun – Have fun! Be interactive with all internal and external guests while maintaining professional standards. Display “Family Style Service” to deliver the best experience to our guests: Give a Family Style Service Signature Welcome and Parting interaction– We treat strangers like friends and friends like family. Assist in creating a Strong Team – Strong Teams are those that work together toward a common goal. Display a Positive Attitude– Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation. Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible. Adhere to department service standards of being accommodating, accurate, and attentive. Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions. Assists and advise other departments and company personnel, as necessary, to assure the successful performance of the culinary department and the company overall. Development and training of staff. Direct development, implementation and follow through of all training materials to ensure proper training of staff. Review staffing levels while maintaining and controlling costs on a daily basis reflective of business levels. Assists management with implementation of sanitation laws and health regulations and applicable OSHA regulations. Verifies that kitchen employees meet or exceed all sanitation and nutrition practices Assist management in the development and execution of staff interviews, hires, and evaluations coaching and counseling as needed to ensure exemplary food service. Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by culinary employees. Directs the correct production and proper execution of all food items as established by menus. Maintains, as required, station charts, station rotations charts, reservation books, attendance records, variance charts, menu analysis mix, and other records as needed for a smooth and cohesive operation. Reviews and assists with par levels, inventories and purchasing of products to maintain and control costs reflective of business levels to ensure maximum guest satisfaction. Completes all company-required training within designated time frames. Performs other duties as assigned.

PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT

The physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Physical Demands:

must have the ability to lift up to 50 lbs. without assistance must be able to stand, walk, bend, and twist as required must be able to push carts that weigh up to 500 lbs.

Mental Demands:

must be able to work well with others must have basic reading and math skills must be able to maintain focus on the task at hand must be able to maintain a calm and pleasant attitude in high stress situations must have appropriate social skills and enjoy interacting with the public and coworkers must have basic computer skills

Work Environment:

must have the ability to work in a brightly lit, casino environment with above average noise levels. Must be able to work in a busy kitchen environment

MINIMUM QUALIFICATIONS

Education:

High School diploma or GED College Degree Preferred

Training/Experience:

Minimum of two to five years of experience in Kitchens with a 1-year supervisor experience

Job Knowledge:

Sound working knowledge of kitchen production and understanding of how the Food Department is a strong support system for the casino. Knowledge of sanitation laws, health regulations, and applicable OSHA regulations. Oversees implementation of laws and regulations to meet or exceed said requirements. Demonstrated knowledge of policies and procedures of Restaurant areas

Other:.

Must be able to receive and maintain all required certification(s). Must complete all required company training.