Room Chef - Brew Brothers

POSITION SUMMARY

Room Chef is responsible to support the Executive Chef in the successful production of raw and/or cooked food products for culinary restaurant operations at Horseshoe Indianapolis. Position will be engaged in the preparation of and cooking of all food for consumptions by guests in high volume restaurants. Coaches staff on the preparation of all menu items, company standards and procedures. Obtains optimum efficiency and economy of operations and maximizes profits by performing assigned duties personally or through subordinate staff.

Development of menus, SOP's for safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. station set up, prep work, frying, sauteing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned.

in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned.

Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating excellent service standards at all times. Responsibilities including but not limited to:

• Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saute, frying, mixing, grilling, mixing, etc. as well as inventory, reporting, record keeping, menu engineering, etc.
• Assist with set up and operation of multiple outlets in Horseshoe Indianapolis, coach hourly, and Sous Chef culinary employees for cross utilization of labor and upward mobility opportunities.
• Shared financial responsibility through responsible efforts controlling labor, menu offerings, financials, Inventories, waste, etc., coordinate planning, budgeting, and purchasing.
• Develop, follow, and train on Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis holds individual accountability to ensure common goals and guest experience is achieved daily.
• Displays, coaches and maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest's consumption.
• Display and train on knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
• Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard free. Notify proper department immediately if kitchen and equipment are not in good, safe working order to schedule or arrange for repairs or corrections.
• Possess the ability to work with co-workers in any kitchen environment and display, coach, mentor others to like behavior ensuring guest receive highest quality products and service at Horseshoe Indianapolis.

High School Diploma or GED required. College degree, culinary arts degree or equivalent relevant experience required as well as three (3) years experience in the food service industry as a Room Chef or similar position emphasis on multiunit operations. Position requires the ability to successfully set up any outlets within Horseshoe Indianapolis, run both (back of house) restaurant operations to ensure highest quality product, with advanced food knowledge consisting of Sous Chef plus advanced cooking styles and offerings, techniques, specialty raw products and use, menu…