ESSENTIAL DUTIES AND RESPONSIBILITIES

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary.

• Successful management of the kitchen assigned
• Assists the chef de cuisine with menu forecasts based on customer counts or business forecasts, previous experience of dates and holidays. Responsible for posting the menu forecast for all kitchen team members to review.
• Reviews staffing levels to maintain budget levels of employment and delegates’ authority or assigns duties to all staff as necessary.
• Assists and advises upper management in training and developing staff, interviewing new hires, completing the hiring process, and evaluations.
• Reviews and improves service execution, ticket times, and production schedule.
• Review staffing levels and assists the chef de cuisine in maintaining budgeted labor
• Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are maintained by kitchen staff, and supervises the production of all food items.
• Verifies that all sanitation and nutrition practices are maintained by kitchen staff.
• Ensure the safety and security of employees and guests. Implements programs and processes to reduce loss time injuries.
• Responsible for the enforcement of company policies and procedures.
• Maintains a cooperative relationship with vendors.
• Computer literacy and ability to analyze sales data.
• Meets with chef de cuisine and executive chef as necessary.
• Other duties as assigned.

STANDARDS OF PERFORMANCE

• Management abilities demonstrated in managing the kitchen effectiveness.
• Maintaining interpersonal working relationship among all personnel.
• Oral and written communication skills.
• Willingness to assume overall responsibility relative to the performance of the kitchen in the absence of the chef de cuisine or executive chef, work flexible hours and handle high pressure deadlines.

EDUCATION, TRAINING, AND EXPERIENCE

• Two to five years’ experience as a Sous chef, pastry chef, or restaurant chef with a 4-year degree in a related field or equivalent work experience preferred.
• Valid health certifications; if required
• Able to obtain and maintain a valid Kentucky racing and gaming license

PREREQUESITES

• Available to work when needed, including weekends, holidays and nights.