Restaurant Room Chef - Full Time, Beach Cafe (Harrah's Laughlin)

JOB SUMMARY: Establishes leadership, direction and accountability for the Chefs and Leads in each respective area.  Drives menu research and development in respective areas. Maintain consistency and quality for all food items in respective areas.  Ensures Menu Development timelines are met.  Directs and manages Chefs and Leads to achieve budgetary, food quality and customer service expectations. 

 

KEY JOB FUNCTIONS: 

•         Scheduling and Productivity – Ensures schedules are complete based on a forecast and allowable productivity standard.  Will ensure schedules are posted at the established time and are fair and consistent. Is held directly accountable to ensure his or her direct reports costs and fills out schedule forms completely. Responsible for approving LOA’s, vacation, floater requests and communicating this information to the Executive Chef.  Ensures an attendance log is kept for each employee in his or her area of functional oversight.  Ensures all overtime is anticipated and/or justified.  Responsible for recruitment and retention strategies for areas of responsibility.

•         Sanitation and Safe Food Handling – Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports. Conducts random health inspection and health card audit.  Maintains a file of all Health Inspection Reports. Proactively instructs team members regarding safe food handling and sanitation.

•         Financials/Budgets – Expected to review, analyze, interpret, correct and or justify monthly financial performance utilizing the P&L, Daily Food Cost Report, Theoretical Food Cost Report for areas of functional oversight. Required to be on property for all Analyze Days and Financial Reviews. Required to teach and ensure all managers and chefs can read, interpret, and explain their areas financial performance.

•         Vision, Training, Development and Supervision – Required to write and present a yearly business plan that is updated quarterly and reported to the Executive Chef each month in a Status and Goal Report.  Expected to spend 90% of the day on the floor and 10% of the day on administrative duties.  Required to see direct reports daily, to meet once a week with direct reports with a pre-established agenda and to hold monthly departmental meetings.  Required to utilize property and HET training and development tools.  Is responsible for mentoring, coaching and if necessary, disciplining direct reports and staff according to the HET Standard Operating Procedures.  Must always have a professional appearance and conduct themselves as a professional. Required to complete and/or ensure the completion of 45-day, 90 day and annual reviews in a timely manner.  Require direct reports to conduct daily Buzz Session.

Purchasing/Asset Management – Required to utilize AS/400 Stratton/Warren system.  Must hold team accountable for established ordering procedures and cut off times. Will ensure his/her direct reports conduct a monthly inventory and will be held directly accountable for the accuracy of these inventories.  Is responsible for the audit and corrective measures to ensure the accuracy of all system recipes, area general ledgers, end of month summary of requisition and end of month summary of purchases.

•         SOP Procedure Adherence – Ensures assigned areas are in alignment and adhering to HET Culinary Standard Operating Procedures.  Must educate and hold direct reports accountable to each standard.  Is required to ensure measurement reports are done as described and all tools are updated and in proper order.  Is directly accountable for ensuring assigned areas are utilizing the following HET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.

•         Menu Research and Development – Required to identify and benchmark each outlet’s competitive sets.  Must maintain a current file of competitor menus and a spreadsheet with price comparisons. The Menu Implementation Checklist must be followed to ensure all critical points are followed.  Daily recipe audits must be conducted to ensure quality, consistency, and portioning.  These audits are to be unannounced with 15% of the menu items audited per week, thus ensuring a full audit is done every 7 weeks.  Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles. Menus are to be written with the customer demographic in mind.  Must possess advance skills and talents as related to food execution and presentation. All menus must be reviewed and approved by