JOB SUMMARY: The Room Chef is responsible for preparing meals according to established recipes and standards and for the daily operation of the assigned dining outlet. The Room Chef will provide leadership to the back of house culinary team and ensure the flow of service is efficient and food quality excellent. The Room Chef will ensure the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards.

SCOPE: The Room Chef will provide leadership and mentoring to the culinary staff and team members to achieve high standards and work cohesively as a team. The Room Chef will ensure all shifts are set up to run efficiently.

JOB RESPONSIBILITIES:

▪ Responsible for supporting the Executive Chef in all aspects of food quality, cost control, completing inventories and training back of house team members.

▪ Participate in the financial review process to include researching, responding to inquiries and reporting results.

▪ Provide recipes, measurements, quantities, and other information so each creation can be duplicated consistently.

▪ Train Sous Chef and culinary team on each recipe and monitors recipe adherence.

▪ Monitor and ensure that standard kitchen operating procedures are met on a consistent basis.

▪ Provide leadership to the Sous Chef and all back of house team members to include training, mentoring and corrective counseling.

▪ Assist in interviewing, selecting, and onboarding of all new back of house hourly team members.

▪ Schedule staff and assist in payroll related activities as needed.

▪ Communicate effectively with front of house management and staff.

▪ Ensure all prep items and recipes are made to approved standards.

▪ Oversee the line during service and monitor Sous Chef and Cooks progress to avoid and address any delays in service.

▪ Oversee the flow of the kitchen and the flow of food to maintain service standards.

▪ Review daily prep sheets with the Sous Chef.

▪ Work with the Executive Chef on the development of menu creations and daily specials that are unique, innovative and on trend.

▪ Convert, adjust, or update recipes or standard procedures when necessary in coordination with the Executive Chef.

▪ Responsible for the management of inventory and costs in the assigned dining outlet.

▪ Conduct inventory on a regular basis and ensure proper par levels are maintained.

▪ Facilitate and lead proper action to help control waste, food cost and labor cost.

▪ Responsible to make certain all requisitions are processed properly and placed in designated areas.

▪ Ensure that all product received meets property standards.

▪ Maintain a solid knowledge of all food products and ensure all products are properly rotated.

▪ Train the staff and monitor that all kitchen equipment is safely used, and all product is properly labeled and dated to ensure safekeeping and sanitation.

▪ Resolve guest complaints about food quality or preparation in an appropriate and timely manner.

▪ Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.

▪ To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset.

▪ The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors.

▪ The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner.

▪ The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions.

▪ Maintain regular attendance at scheduled shift and staff meetings.

▪ Maintain professionalism and a friendly and approachable demeanor throughout the workday.

▪ Assist with training/mentoring of new team members as requested.

▪ Maintain all appearance standards in accordance with established uniform and appearance guidelines.

▪ Inform manager on duty of any irregularities and unusual situations when they occur.

▪ Ability to keep a friendly, calm, and helpful demeanor in high-stress situations and a continuously fast-paced environment.

▪ Is honest in all interactions and displays a high degree of integrity.

▪ Ability to work independently with little to no supervision or as part of a team is required.

▪ Must be and remain compliant with all legal or company regulations for working in the industry.

KEY SUCCESS INDICATORS: Must demonstrate the ability to support the Executive Chef in shaping and developing a culinary culture and philosophy amongst the culinary team.

OTHER DUTIES: The content of this job description does not restrict management's right to assign or reassign duties and responsibilities to this position at any time to include special projects.

EDUCATION AND EXPERIENCE:

▪ Minimum of 3 years of specialized culinary experience

▪ High school diploma or its equivalent.

▪ Must be 21 years of age or older.

▪ Must pass all required pre-screening and background checks.

▪ Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months.

▪ Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled.

▪ Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction.

PHYSICAL & MENTAL DEMANDS AND WORKING CONDITIONS: The physical and mental demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

▪ Must be able to move in and around the work area throughout the entire workday.

▪ Must be able to sit, stand or walk for extended periods of time.

▪ Must be able to repeat the same movements.

▪ Must be able to engage and interact with all guests appropriately and work well under the pressure of a fast-paced environment.

▪ Must be able to successfully communicate on a regular basis with all co-workers, vendors, and guests both in person and over the telephone.

▪ Must be able to answer all inquiries and provide assistance and information in a professional and accurate manner.

▪ Must be able to access and interpret information on computer screens.

▪ Must be able to work in an environment where smoking is permitted and can be loud with guest chatter, overhead music, and live entertainment.

▪ Must be able to lift and carry up to 50 pounds and respond to visual and aural cues.

▪ Requires the ability to distinguish letters or symbols and eye hand coordination.