Summary: Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food while managing the day to day operations in the kitchen.
Engagement Expectations:
We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors:
- Smile, display energy and open body language.
- Proactively greet team members and guests, initiating interaction to provide service.
- Always use a positive parting remark to end the conversation.
Essential Job Functions:
- Observes and directs workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are consistent in food quality and presentation.
- Gives instructions to cooking personnel in fine points of cooking.
- Coordinates training of all team members in the proper performance of all job duties.
- Ensures that all guests are treated in a prompt, professional and courteous manner.
- Responsible for ensuring the highest standard of quality in all areas of food preparation.
- Orders and prepares proper levels of food and ensures that all items are properly rotated.
- Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.
- Works to ensure a clean and sanitary kitchen at all times.
- Handles any guest’s complaints or problems in a prompt and courteous manner.
- Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
- Ensures thorough communication between shifts.
- Cooks and prepares dishes during rush periods.
- Assumes responsibility for kitchen in absence of Restaurant Chef.
- Follows food safety standards in all aspects of food preparation.
- Ensures compliance with all regulatory controls both internal and external including but not limited to state and federal laws and the Pennsylvania Gaming Control Board regulations.
- Hires, trains and manages staff is accordance with organizational and departmental policies and programs.
- Performs all other duties as assigned.
Qualifications:
- Must be 18 years of age or older.
- Culinary degree or certificate from college or technical school
- Three or more years related experience or equivalent combination and experience.
- Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
- Possesses ability to work under pressure.
- Prior experience is required as well as a proven track record demonstrating sound judgment.
- Must obtain and retain the required Pennsylvania Gaming Control Board license.
- Must be able to work flexible shifts weekends and holidays.
Physical and Mental Demands:
- Regularly required to see, talk or hear; stand; use hands to finger, handle, or feel; reach with hands and arms.
- Frequently required to walk; stoop, kneel or crouch.
- Must occasionally lift and/or move up to 25 pounds.
- Able to interact with others while maintaining a positive and courteous demeanor under frequently fast paced work conditions.
- Ability to work in a noisy and smoky environment
