Restaurant Chef, The Smokehouse Coop (Full-Time; Varied)

Harrah’s Cherokee Casino Resort Position Description

POSITION TITLE:                                          Restaurant Chef

DEPARTMENT:                                                Employee Cafeteria, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Guy Fieri, Italian

GRADE/FLSA STATUS:                                S18- Exempt

BADGE TYPE/COLOR:                                 Key - Blue

REPORTS TO:                                                  Executive Chef 

SUPERVISES:                                                    Sous Chef

JOB SUMMARY:

Manage the day-to-day preparation of food and supervision of kitchen employees while working as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. 

JOB ESSENTIAL DUTIES AND RESPONISIBILITIES: 

1. Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards

2. Responsible for requisitioning of food supplies

3. Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them

4. Perform daily checks to insure the quality of the line set up

5. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms

6. Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers

7. Understand profit and loss statements

8. Able to work all stations on the line to assist the cooks when busy or provide breaks

9. Operate a productive, sanitary, team oriented working environment within budgeted guidelines

10. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication

11. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure

12. Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities

13. Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary

14. Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees

15. Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed

16. Conduct pre-shift meetings to communicate important information

17. Build relationships with customers with periodic tableside visits during shift

18. Provide the highest quality of service to customers and associates at all times

19. Prepare prep lists and production sheets

20. Serve as communication liaison to subordinates and to Executive Chef

21. Complete end of shift logs in a timely and accurate manner

22. Ensure all required log books and temperature logs, are maintained and verified 

23. Responsible for local sanitation, health code laws, and weights and measures requirements 

24. Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications

25. Properly maintain and store company inventory including utensils, cookware and machinery

26. Ensure staff  maintain and calibrate pH meters and thermometers 

27. Protect all company assets in regard to waste, breakage, and theft

28. Ensure timely and accurate performance appraisals and accurate work history entries

29. Able to plan and prepare VIP and special menus when necessary

30. Current on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology

31. Responsible for, or actively participates in, the initiation of personnel