Room Chef - Binions

Overview

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. The position will be engaged in the preparation of and cooking of all food for consumption by guests in high volume restaurants. Coaches staff on the preparation of all menu items, company standards and procedures.

Develops menus, SOPs for safe and efficient preparation of food utilizing various cooking techniques and equipment.

In a restaurant environment, duties include greeting and seating guests as they enter or exit the restaurant, handling money transactions for products and services, server station rotation, managing wait times, clearing tables, and processing transactions (cash, credit card, comp, Players Club points, travelers checks), and other duties as assigned.

• Promote Horseshoe Indianapolis culture and demonstrate excellent service standards at all times. Responsibilities include safe, efficient production of food products, quality and quantity control, par levels, food storage, product rotation, cutting, slicing, sauteing, frying, grilling, mixing, etc., as well as inventory, reporting, record keeping, and menu engineering.
• Assist with setup and operation of multiple outlets, coach hourly and Sous Chef culinary staff for cross-utilization of labor and upward mobility opportunities.
• Shared financial responsibility through labor control, menu offerings, financials, inventories, waste, etc.; coordinate planning, budgeting, and purchasing.
• Develop, follow, and train on Standard Operating Procedures (SOPs) and production lists to meet required par levels and specifications for assigned station or duties; hold individual accountability to achieve goals and guest experience.
• Display, coach, and maintain standards of sanitation, kitchen and personal hygiene, food service techniques, and safety in relation to safe handling of food products.
• Display and train on knowledge of emergency procedures including familiarity with MSDS for chemical usage.
• Communicate with supervising Chef to keep them informed of department activities; ensure kitchen and equipment are in good working order; report safety hazards and coordinate repairs as needed.
• Collaborate with co-workers in any kitchen environment; coach and mentor others to ensure guests receive high-quality products and service.

• High School Diploma or GED required. College degree, culinary arts degree or equivalent relevant experience required; three (3) years in the food service industry as a Room Chef or similar position with emphasis on multi-unit operations.
• Ability to set up outlets within Horseshoe Indianapolis; run back-of-house operations to ensure highest quality products; advanced food knowledge including sous-chef level skills, advanced cooking styles and techniques, specialty products, and menu engineering (development); moderate knowledge of wine, spirits and food pairing; banquet production experience.
• Ability to read, write, speak and understand English; basic math skills; proficient with MS Office Suite and computer use; understand P&L statements and ability to measure, estimate, and multi-task.
• Proper knife skills and advanced food knowledge including specifications (size, shape, color, packaging, weight, origin, seasonal availability, seasonings, use and styling).
• Trained use of kitchen equipment (knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, braziers, tilt kettles, etc.); daily work performed in HACCP guidelines.
• Compliance with safe and hazard-free work environment practices per Horseshoe Indianapolis, health departments, and OSHA policies; must be at least 21 years old and certified in Serve Safe Food Sanitation;
  Indiana Horse Racing Commission License may be required; scheduling flexibility including weekends, holidays, overtime as needed.

The physical demands described here are representative of those required to perform essential functions. Ability to lift up to 50 lbs, push/pull 150–250 lbs, and work in walk-ins ranging from
-10 to…