Description

Essential Functions:

• Works with the Chef to create a cohesive team within the kitchen.

• Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team.

• Supports all decisions made by the management team and presents a united front to the staff.

• Assists the Chef in setting appropriate prep levels and managing production.

• Possesses knowledge of and is able to perform in any line position as needed.

• Oversees production of special items, soups and intensive menu items.

• Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties.

• Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices).

• Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation.

• Assists in maintaining high standards in all areas of safety, security and sanitation.

• Follows up on all preventive maintenance, cleaning and necessary repairs.

• Enforces all Health Department regulations on a daily basis.

• Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.

Performs other tasks as assigned.

Core Competencies:

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive

• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success

• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations

• Demonstrates the courage and initiative to present new ideas and perspective to create positive results

• Exhibits respectful consideration of viewpoints, situations and others

• Puts the guest at the forefront of every decision

Essential Requirements:

• Knowledge of field concepts, principles, practices and procedures

• Able to train and manage a large staff

• Strong supervisory and communication skills

• Must be able to perform duties of all kitchen positions

Knowledge/Work Experience:

• Must be 18 years or older

• High School diploma or G.E.D preferred

• Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment

• Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission

• Must have a NYS Food Handlers Permit