Room Chef-Multiple Outlets-Full Time (Harrah's Ak-Chin Casino)

Identified shifts will vary based on business needs
This is a salaried role and pay may vary based on experience

JOB SUMMARY:               

Assists the Executive Chef and establishes leadership, direction and accountability for the Sous Chefs and Leads in each respective area. 

 

ESSENTIAL JOB FUNCTIONS:

• Manages and oversees production in assigned outlets
• Manages and oversees Sous Chefs and Leads  
• Creates new recipes and contributes to the menu format
• Conducts non-standard product tests and selections. 
• Coordinates the purchase of food products for use in assigned outlets. 
• Ensures that standardized and national-contract products are used in the kitchen. 
• Maintains current recipe files and enforces the consistent use of recipes by staff. 
• Actively encourages and reinforces high quality food service standards to Sous Chefs, cooks, preps and helpers.
• Provides ongoing coaching to improve performance and address performance problems on a positive level.
• Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.
• Ability to assess, guide and properly train cooks or preps to meet quality standards and service deadlines.
• Ensures that sous chefs, leads and cooks follow standardized recipes, portions plate garnishes and stocking of line in accordance to established procedures.
• Application of safe food handling practices and maintains cleanliness of work area and equipment.
• Must have the ability to properly expedite, especially to assist sous chefs and line cooks, when needed. 
• Must have the ability to support and enable employees to accept responsibility, communicate effectively with others, while building positive relationships.
• Assist in facilitating proper action to help control waste, food cost, and labor cost.
• Able to maintain a positive attitude when confronted with difficult situations.
• Must have the ability to build group morale and cohesiveness and secure commitment toward accomplishing goals.
• Participate in food cuttings and upgrading food specifications that will help improve food quality and cost. 
• Must keep a daily log of situations and events that occur in the food service operation that would be helpful and informative to food and beverage director, F&B Manager and sous chefs, etc.
• Attend and participate in production meetings, as well as meetings with sous chefs, leads, line cooks, to further develop their skills and better utilize their talents.
• Strive to create different and better ways to solve problems to get things done.
• Regular quality assurance and quality control inspections in order to maintain high standards. 
• Ability to allocate decision making and other tasks to appropriate employees. 
• Conducts non-standard product tests and selections. 
• Maintains current recipe files and enforces the consistent use of recipes by staff. 
• Drives menu research and development in respective areas. 
• MaintainS consistency and quality for all food items in respective areas. 
• Directs and manages Sous Chefs and Leads to achieve budgetary, food quality and customer service expectations

 

ADDITIONAL JOB DUTIES:

Other duties as assigned

 

EDUCATION AND/OR EXPERIENCE:

• High school diploma or GED required
• Candidates must have at least five years overall experience in the food service industry. 
• Must be a graduate of a 2-year culinary program with emphasis on food production management, with two years of experience as a kitchen manager or supervisor in a hotel, restaurant, or casino serving at least 5,000 covers per week. 
• Multiple outlet experience and fine dining experience is preferred. 

 

QUALIFICATIONS:

The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position.

• Proven track record in quality, productivity, and presentation. 
• Ability to analyze financial information and arrive at the correct conclu