Restaurant Chef; Eagles Landing

Position Summary:

Under general direction from the Chef de Cuisine, responsible for the overall operational efficiency and effectiveness of an assigned kitchen and/or food production outlet(s). Ensure the highest level of guest satisfaction while minimizing operating costs. Responsible for the execution of all Table Mountain Casino policies/procedures and ensure that all services provided achieve the established standards within the agreed budgetary controls. Advise the Executive Chef and/or Director of Food & Beverage on all matters relating to the kitchen area.

Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

• Responsible for the functioning of all kitchen employees, facilities, and costs and contributes to maximizing the overall Food and Beverage departmental profit.
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective Team Member relations and interdepartmental working relationships.
• Develops formal training plans and conducts on-the-job training sessions for kitchen staff.
• Responsible for determining and maintaining the minimum and maximum food par stocks.
• Ensures the completion of the market list in accordance with Company quality and quantity standards.
• Inspects all perishable food items received for quality.
• Attends and contributes to weekly department head meetings and to weekly Food and Beverage departmental meetings.
• Keeps an up-to-date standard recipe file for all food items to include sales history; sales mix; actual cost; potential costs; and Par stock.
• Determine production schedules and staffing requirements needed to ensure timely delivery of services.
• Hires, trains, and supervises the work of food and production staff.
• Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedules and coordinates the work schedules of chefs, cooks, and other kitchen staff to ensure that food preparation is economical and technically correct.
• Conducts regular physical inventories of food supplies, and assesses projected needs. Orders all food and supplies.
• Manages the operations, revenue and assets of the kitchens.
• Ensures optimum staffing levels by coordinating the work schedules of the kitchen staff including.
• Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized.
• Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation.
• Ensures that high standards of sanitation and cleanliness is maintained throughout the kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops and tests recipes and techniques for food preparation and presentation, which help to ensure consistent high quality and to minimize food costs based on standard procedures; exercises portion control over all items served and assists in establishing menu-selling prices.
• Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to ensure that quality standards are consistently attained.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
• Hosts regular staff meetings to ensure communication among personnel regarding administrative activities.
• Achieves financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements.
• Keeps leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports.
• Contributes to departmental effectiveness by identifying short-term and long-range goals and identifies areas of concerns that must be addressed; providing necessary information to management regarding the department in preparation of any issues that may arise; present recommendations and/or courses of actions to address any concerns or issues; and implement directives as needed.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises cleaning of all kitchen areas.
• Inform wait staff of…