Chef, Noodle Bar, Kitchen Manager

$55,000.00- $65,000.00 starting salary based on experience

• Responsible for day to day culinary operation in specified outlet.
• Supervises cooks and cashiers employees.
• Uses a computer to communicate internally with other departments and to order, prepare schedules, approve time and payroll for team, prepare performance evaluations, answer e-mail in Outlook
• Maintains proper employee/employer relations, recognition, evaluating performance and administration of discipline.
• Ensures fast clean service of all menu items as well as consistency.
• Controls food production to include proper cooking methods, cooking time and temperature.
• Ensures sanitation policies and storage of prepared foods are followed.
• Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
• Ensures that the minimum level of labor is used to perform the required level of production.
• Completes the required daily financial tools and reports.
• Wears a bi-therm, gaming license (where required), name tag and hair restraint.
• Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Communicates and cooperates with the front of the house management team.
• Enforces all regulatory, internal controls, policies and procedures.
• Administers the overall activities of the restaurant operation on assigned shift.
• Establishes and administers training programs within the assigned restaurants.
• Counsels, guides and instructs personnel in the proper performance of their duties.
• Assists in the maintenance and development of procedures for ‘food service and inspects menu items for maximum customer satisfaction.
• Supervises staff on shift and ensures proper staffing levels in order to provide high standards of service with minimum labor hours.
• Monitors appearance of food served and communicates deviations from standard.
• Prepares and, coordinates the periodical performance reviews (90 days, annuals, etc.) of assigned personnel.
• Service standards used to measure success include, turnover rate, high staff morale, labor cost in line with budget and cleanliness of restaurant.
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.

• High School Diploma or equivalent required.
• Bachelor degree in Food and Beverage or related field, preferred.
• Five years of experience in the restaurant industry including 2-3 years as a supervisor.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Must be 21 years of age.
• Must be able to obtain Missouri Gaming License.
• Must pass background check.
• Must be able to work any day of the week and any shift, including holidays and weekends.
• Must have excellent customer service, communication, and supervisory skills.
• Knowledgeable in data entry, read and interpret output from a computer
• Must be able to train, follow and execute training manuals; have proven performance in implementing and maintaining food production operational standards.
• Must have basic computer skills
• Must have knowledge of kitchen/restaurant sanitation, operation and maintenance of equipment.
• Must be able to work any day of the week and any shift, including holidays and weekends.

• Must be able to work independently along with a team mentality.
• Must be able to maintain excellent customer service skills in this open concept kitchen
• Must be able to bend, twist, turn, push and pull, as well as l ike interest and strong alignment with our values.
• Must be able to stand for prolonged periods of time or entire shift.
• Must be able to work at a fast pace and in stressful situations.
• Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust.
• Must be able to read, write, speak and understand English.
• Must be able to maneuver around office areas, effectively work in high traffic areas and responds to visual and aural cues.
• Mathematical abilities including addition and subtraction/accurate record keeping strongly required.
• Must have the dexterity to grip and work necessary items (chips, 10 key adding machine, money bags, computers, money, etc.).
• Must be able to work independently and with a team.
• Able to assist with cooking using industry and property standard techniques, procedures and equipment.
• Must be able to stand for prolonged periods of time and/or entire shift.
• Flexibility in fingers and hands to utilize kitchen/restaurant equipment, bottles/glasses/knives/, type on a computer or point of sale etc.
• Responds to visual and aural cues while adapting to extreme temperature changes.
• Mathematical abilities including addition and subtraction required.
• Familiar with all phases and operations of the kitchen and able to have a sense of urgency and react to changing business demands express excellent communication skills.

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