Chef de Partie *AM Shift* - Job ID J0826-0064

Under the direction of the Executive Chef, or Sous Chef, the Supervisor is responsible to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage departmental operations pertaining to the back of house during a prescribed shift. The Supervisor will assist in monitoring the back of house departmental operations during their shift and ensure that prudent decisions are made in order ensure operational efficiencies.

The work is typified as a full time hands-on supervisory position and includes establishing priorities, developing plans, and ensuring work quality is maintained by staff. The Supervisor is required to take all necessary precautions to protect the safety and health of workers and ensure that safe work practices are developed and adhered to. Other duties of this position include coordinating the activities of employees doing various tasks within the department.

Responsibilities include assisting the Executive Chef and Sous Chef in areas including scheduling, training, ongoing employee development, performance management and appraisal, establishing work standards and monitoring performance. In consultation with the Executive Chef and Human Resources, the incumbent will participate in recruitment and issuing discipline within established guidelines. This position involves frequent standing and walking as well as lengthy periods of concentration and analysis when developing reports, preparing schedules and correspondence and assessing management and operational requirements.

One to three months on the job learning is necessary to fully understand the business, procedures, products, and all areas of responsibility and functions of this position.

Responsibilities Include
Reports to the Executive Chef or Sous Chef
Monitor and control department expenditures related to labor, food costs and other operational costs during the course of a specified shift
Assist the Executive Chef and Sous Chef with the development and implementation of creative menu items for the various food service outlets working within prescribed food cost percentage allotments
Liaise with the Marketing department regarding promotions for the food & beverage department when required
Plan and conduct pre-shift staff meetings
Attend meetings and training programs when required
Ensure POS - menu costing, and inventory information is current and accurate during prescribed shift
Assist the Executive Chef and Sous Chef with maintaining all back of house inventory control levels to meet business volumes
Assist the Executive Chef and Sous Chef with the development and implementation of, or modify (existing) department standards, policies and procedures where required
Monitor employee position objectives along with encouraging employee development
Complete and conduct employee performance appraisals
Coach and counsel staff in accordance with department and organization policies, procedures and provide performance development guidance and direction
Participate in recruitment process for kitchen employees when required
Conduct remedial/ disciplinary discussions in accordance with established policies and related documentation
Resolve department issues, providing guidance and direction to employees to ensure a positive morale and motivation of all employees is sustained at all times
Assist the Executive Chef and Sous Chef with the development of effective and efficient staff schedules to meet the requirements of business fluctuations, company and staff needs
Ensure all casino policies and procedures are understood and adhered to by all BOH department employees
Assist the Executive Chef and Sous Chef to develop, promote and participate in training programs for department employees
The incumbent is responsible for collecting, maintaining, storing and securing employee field files
Ensure all AGLC, casino and other provincial or federally mandated laws, policies and procedures are stringently enforced at all times
Develop and maintain positive relationships with all food and beverage staff and customers alike
Ensure daily pre-shift meetings are held with food and beverage staff members
Form connections with external organizations, businesses and other jurisdictions where required
Maintain constant contact with other casino departmental staff members.
Maintain a visible presence to guests and staff, model effective approaches and communications in the area of customer and staff relations
Work collaboratively with the Executive Chef and Sous Chef to ensure consistency and standardization of department requirements
Communicate to the Executive Chef or Sous Chef any staff or customer issues that may require assistance to remedy
Maintain contact with suppliers and vendors on an "as needed" basis
Communicate events of the shift in which you are supervising via the back of house log located on the Food & Beverage departmental shared drive
Other duties as assigned

Education Required
The incumbent is required to possess a Red Seal certificate along with 2-3 years…