Production / Banquet Chef

 

Job Summary:
Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups.

 

Supervisory Responsibilities:
Yes. Will supervise four Production Sous-Chefs

 

Duties/Responsibilities:

• Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members
• Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department .
• Monitors and controls food costs and assists with requisition of daily food purchase orders.
• Ensures proper staffing for forecasted volume and budgetary guidelines.
• Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes.
• Orders all food needed for restaurants, ultimately being responsible for quality control of all food items. Collaborate with
• suppliers and the purchasing to establish and document product specification.
• Prepares menus, develops recipes, and prepares special menu items. Develops cost analysis and training guides.
• Monitors inventories and reports discrepancies to the Vice President of F&B.
• Takes the food end of period inventory and presents it to the Department Analyst.
• Understands that this is a 24-hour responsibility and is accessible at all times.
• Meets budgeted figures for labor and other expenses.
• Ensures excellent guest service.
• Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs.
• Ensures all existing team members are attending follow up training sessions.
• Communicates any problems or concerns to the Vice President and other departments as needed.
• Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts.
• Maintains files in such a way that another manager could perform efficiently in the event of his/her absence.
• Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment.
• Maintains high sanitation and safety standards.
• Maintains sufficient materials and products in the work location.
• Maintains security of products and areas assigned to department.
• Ensures rotation of products.
• Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies.
• Works with front of the house supervisors to ensure proper communication.
• All other duties as assigned.

 Certifications, Licenses, and/or Qualifications:

• High School diploma
• Serv-Safe certification

• Gaming license/registration as required by jurisdiction(s).

• 4 years' experience as a Room Chef with multi-unit high quality volume operation or the equivalent

8+ years culinary experience.

• Culinary degree or equivalent work experience.

3+ years casino experience.

• Ability to create and work within a budget.
• Responsible for training and supervision of culinary team members.
• Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management).
• Computer literate in all Microsoft Office applications as well as automated restaurant systems.
• Must be able to understand and communicate Material Safety Data Sheets to all team members.
• Ability to communicate with Team members and guests
• Ability to be a TEAM player
• Ability to successfully fulfill the pre-employment process
• Ability to work flexible shifts and days of the week including holidays

Physical Requirements:

• Prolonged periods of standing and bending
• Must be able to lift up to 25 pounds at times.
• Ability to work flexible shifts and days of