Room Chef - Banquet/Production

Summary:  Supervises and coordinates the activities of the cooking staff within a high volume casino food operation (including but not limited to  Deli, Employee Dining Room, Restaurant/Lounge, Banquets & multiple Casual Dining venues).

 

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

 

Essential Job Functions:

• Supervises,and monitors daily operations within assigned food area; ensures quality of food and appropriate staffing levels.
• Prepares schedules for employees including work shifts, lunches and breaks. Ensures area is properly staffed.
• Monitors activities of other staff and provides instructions in the finer points of cooking; follows general standards per the department and position; trains new employees and monitors training by training buddies.
• Performs or assists other staff in performing duties, such as cooking, carving meat, preparing dishes and sauces and/or cleaning areas.
• In association with the Executive Chef, plans and develops menus.
• Tests new products and recipes and reviews kitchen operations for improvements in the food production area.
• Conducts standard operating training for kitchen personnel, including sanitation and food production.
• Calculates food costs for restaurant menus; maintains costs control records; reviews food and labor costs with the Executive Chef and/or the Food & Beverage Manager.
• Monitors guest satisfaction of food; resolves any problems that occur during assigned shift.
• Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents and reports, and reviews food and labor costs with the Executive Chef and/or Food and Beverage Manager.
• Requisitions supplies, prepares inventories as requested, tracks products delivered and ensures proper billing of items.
• Completes HACCP reports, monitors time and temperature recording.

 

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Regulation Chapter 5 requirements.
• Follows all Corporate and departmental safety policies and procedures.

 

Supervisory Responsibilities:

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Interviews and trains employees.
• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.
• Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.

 

Required Knowledge of:

• Standard menu and recipe planning and development.
• Principles, practices, and processes of food preparation and delivery.
• Principles, practices, and processes of safe food handing.
• Principles, practices, and processes of inventory control and ordering systems.
• Methods and strategies of calculating and monitoring food production costs.
• Computer hardware and software applications.
• Supervisory principles, practices and methods.

 

Required Skill in:

• Preparing food, food products, and menus.
• Testing and creating new recipes.
• Recognizing and correcting situations that are unhealthy or may lead to poor guest
• Monitoring and providing guest
• Operating computer hardware and software applications.
• Supervising, leading, and delegating tasks and authority.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

 

Education, Experience, Licenses, Registrations, and Certifications:

• Associate’s Degree in culinary arts or a related field, and three (3) years high volume cooking experience, one (1) year supervisory experience, or equivalent combination of education, training and experience.
• Low security gaming license issued by the Grand Ronde Gaming Commission.
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