Overview

Responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are.

Pearl River Resort Associates are required, on a continual basis to…

Adhere to any and all company and departmental policies, practices and procedures.

Contribute to a safe work environment, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution.

Maintain a professional departmental, company and community reputation.

Responsibilities

• Coordinate the culinary workflow of the kitchen operation on a continual basis.
• Consistently seek new food items, menu ideas and oversee the development of new foods and new menu creations
• Ensures all specs in all recipes and food apportionment are met.
• Maintains excellent kitchen hygiene conditions at all times.
• Controls food and labor costs on a continual basis within approved budgetary controls.
• Monitor proper storage of all food products and especially aware of the hot and cold meats, seafood and other high protein items
• Monitor the staff levels and provide feedback to management on the assigned Associate’s performance and expertise. Assist in determining the appropriate training and/or disciplinary actions required to correct noted deficiencies for the associates within the department.
• Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
• Inspect the kitchen equipment making sure of its cleanliness and proper working order.
• Communicate with management on all issues or problems.
• Communicate with the Purchasing department on the needs and concerns of products and services for this outlet.
• Investigate and resolve any guest complaints about the food quality or its preparation.
• Oversee and supervise the quality and quantity of the prepared food to avoid waste
• Assists in the preparation, portioning and garnishment of all foods.
• Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Associates.
• Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Associate relations.
• Leads by setting a positive example to all Associates.
• Responsible for maintaining a consistent, regular attendance record.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

SUPERVISORY RESPONSIBILITIES:

Directly supervises the daily activities of culinary staff in designated area on assigned shift. 

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

AGE and GAMING:

21 years of age or above

Gaming property – Must be able to obtain and maintain a gaming license issued by the Choctaw Gaming Commission.

EDUCATION and/or EXPERIENCE:

High School diploma or GED is required. Associate’s degree in Culinary Arts of Hospitality or a directly related field is required. Five (5) years of previous professional culinary experience with two (2) years of this experience as either a Sous Chef or above is required. An equivalent combination of related restaurant experience and/or education may be accepted in lieu of a formal degree. One (1) year experience working as a Room Chef in similar venue is required.

TESTING:

Cooking Practical will be required during interview.

SPECIAL QUALIFICATIONS:

Must be Serv-Safe certified or certifiable with-in 180 days.

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions and correspondence. Ability to write basic instructions and correspondence. Ability to effectively present information in one-on-one and small group situations.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to apply commonsense reasoning to a variety of situations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by the Associate to successfully perform the essential functions of this job.

Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and standing/walking 90% of the shift. Perform position responsibilities and/or essential functions on slippery or wet surfaces. Work with hazardous chemicals. Must be able to work while wearing latex, vinyl, or rubber gloves. Exposed to wet and/or humid conditions, and extreme heat and cold conditions. 

Bending, stooping and stretching of arms during assigned shift.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Associate encounters while performing the essential functions of this job.

The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. When on the casino floor or other designated areas may be subjected to tobacco smoke. 

Due to the unpredictable nature of the hospitality/entertainment industry, Associates must be able to work varying-schedules to reflect the business needs of the property.