ASSISTANT EXECUTIVE CHEF-F B ADMINISTRATION-SS (Full-Time/Varies)

SUMMARY:

               Responsible for the day to day operations of the outlet, maximum customer service and satisfaction, maintaining quality and profitability standards.

Pearl River Resort Associates are required, on a continual basis to…

Adhere to any and all company and departmental policies, practices and procedures.

Contribute to a safe work environment, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution.

        Maintain a professional departmental, company and community reputation.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Responsible for entire culinary operation in absence of Executive Chef.
• Ensures the operation of all food outlets follow the standards and procedures established by the Resort regarding health and sanitation standards and recipe standards and specifications.
• Controls food and labor costs on a continual basis within approved budgetary controls.
• Make recommendations and suggestions in hiring, terminating, suspending and counseling, of all Back-of-House Associates to management.
• Circulate through outlets and interact with guests and associates to provide efficient and courteous guest service.
• Implement, improve and become accountable for carrying out of the actions and communications necessary to meet the Resort’s high standards pertaining to associate morale, attitude, appearance, friendliness and courtesy.
• Conduct daily inspections and walk throughs and pay particular attention to all service areas to insure their cleanliness, security, appearance and condition. Visit the kitchens to verify their operating procedures and service levels.
• Controls food and labor costs on a continual basis within approved budgetary controls.
• Determines menu items and makes appropriate changes as necessary and establishes menu pricing.
• Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
• Works with restaurant management in resolving venue conflicts and disputes, ensuring high standards of guest service are met and Associate relations are maintained.
• Assist management in monitoring financial reports and apply the information in a timely and practical fashion to improve the operation
• Monitor and review the staffing levels for all sections, departments and shifts and ensure that adjustments are made to accommodate for projected business levels, conditions and planned events. Identify cost efficiencies in operating combined departments.
• Establishes performance and profit objectives for short-term and long-term goals.
• Held accountable to the highest degree for the accuracy and quality of all food products served at the Resort.
• Maintains the highest level of confidentiality.
• Leads by setting a positive example to all Associates.
• Responsible for maintaining a consistent, regular attendance record.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position.  They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

SUPERVISORY RESPONSIBILITIES:    

Directly supervises the daily activities of all Room chefs and sous chefs and  back of the house management staff on assigned shift. 

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

AGE and GAMING:

21 years of age or above

Gaming property – Must be able to obtain and maintain a gaming license issued by the Choctaw Gaming Commission.

EDUCATION and/or EXPERIENCE:

High School diploma or GED is required.  Associate’s degree in Culinary Arts. Three (3) years’ experience as an executive chef in a high volume full service food operation, or five (5) years’ experience as an executive sous chef in a high volume full service food operation may be accepted in lieu of education..  Casino