Job Summary:

Manages culinary operations for multiple outlets as assigned by the Executive Chef. Supports the casino goals by ensuring a quality dining experience appropriate for each venue. Ensures efficiency for culinary operations as they pertain to production, quality control, administration, and cost control.

Budget/Asset Responsibilities:

Works with Executive Chef in planning the annual budget for the assigned food outlet. Assists the Executive Chef with the monthly variance reporting. Maintains food and labor costs in the assigned food outlet.

Job Duties:

1. Personally handles the more complex cooking assignments to ensure a high quality product.
2. Assists in the effective supervision of the entire kitchen operation for assigned venues.
3. Recruits, interviews, hires, and promotes team members. This includes training, developing, performance management, disciplinary actions and terminations for all kitchen team members.
4. Ensures that food and labor costs for assigned back of the house venues are in line with the budget. Uses indicators of systems and\or organizational performance to identify the functions that must be changed to achieve cost effective, quality restaurant experiences for casino guests. Makes recommendations to the Executive Chef for necessary changes.
5. Oversees the scheduling of staff, reviews kitchen operations and makes recommendations for improvements in the food production areas according to the latest trends and business levels.
6. Establishes quality and taste standards for the food served. Conducts taste tests on food to ensure that quality standards are being met. Ensures sanitation standards are met at assigned area of responsibility.
7. Orders food product using approved purchasing software applications and maintains inventory control and rotation in accordance with established procedures.
8. Completes all necessary paperwork (meal guides, food purchase orders, menu specs, etc.).
9. Resolves guest and team member complaints and concerns.
10. Plans, develops and implements menus and menu items for restaurant operations.
11. Occasional Tasks

1. High school graduate or GED.
2. Four years experience in kitchen management.  Three-five years experience at Sous Chef or Executive Sous Chef level.
3. Some experience with word-processing, spreadsheets, database and electronic mail software.
4. Ability to communicate basic information and ideas in spoken English so others will understand.
5. Basic knowledge of sanitation practices, quality control, recipe interpretation, and prep duties.
6. Must pass Cook I test.
7. Must complete formal tasting audition in the presence of the Executive Chef.
8. On feet or standing 98% of shift.
9. Must be able to lift 40 lbs.
10. Exposure to varied temperatures between freezers and hot line equipment.