Essential Duties and Responsibilities:

• Provide prompt, friendly, and courteous service of food and beverage to all our guests.
• Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language.
• Evaluate, reward and discipline kitchen personnel as appropriate.
• Utilize the Five Mother Sauces.
• Orient and train kitchen personnel in property and department rules, policies and procedures.
• Train kitchen personnel in food production principles and practices. Establish quality standards for all menu items and for food production practices.
• Plan and price menus. Establish portion sizes and standards of service for all menu items.
• Maintain clean work areas, utensils, and equipment.
• Prepare food in a safe manner dictated by company standards and policies.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget. Maintain payroll records for submission to payroll department.
• Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Attend all necessary training meetings.
• Assist in other projects, as directed.
• Relay all guest complaints and or compliments to manager or supervisor on duty.
• Responsible for creating and maintaining a safe working environment.
• Provides exceptional customer service to all patrons and communicates in a pleasant, friendly and professional manner at all times. Maintains a professional work environment with supervisors and staff.
• Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.
• Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by 24-hour schedule.
• Can execute all job duties of the Sous Chef
• All other duties as assigned

Qualifications: (Knowledge, Skills, and Abilities):

• A minimum of three years in a food preparation position.
• Computer knowledge a plus.
• Knowledge of steak temperatures.
• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management) within 120 days of employment.
• Previous customer service experience preferred.
• Must possess excellent communication skills.
• Must have the ability to deal effectively and interact well with the customers and employees.
• Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
• Must be able to be approved for and maintain a valid gaming license.
• Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues.
• Work nights, weekends and holidays as required.
• Employment is contingent upon a favorable outcome of a background investigation and drug screening.
• Ability to communicate with Team members and guests
• Ability to be a TEAM player
• Ability to successfully fulfill the pre-employment process
• Ability to work flexible shifts and days of the week including holidays
• Ability to obtain and maintain all necessary licensing

Physical and Mental Demands:

• Regularly required to see, talk or hear; stand; use hands to finger, handle, or feel; reach with hands and arms.
• Must occasionally lift and/or move up to 25 pounds.
• Able to interact with others while maintaining a positive and courteous demeanor under frequently fast paced work conditions.