Job Description:

SUMMARY

The Food Court/Blue Bills/TDR Chef will be responsible for overseeing the overall operations of the main kitchen, under the direction of the Executive Chef.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Supervises kitchen Team Members in order to provide efficient service, shift coverage and a clean and hazard free environment.
• Completes evaluations, training, disciplinary actions, scheduling and assists with hiring decisions for kitchen outlets.
• Ensures cleaning procedures are completed including the sanitization of electrical equipment, stocking of work stations and the line is prepared as needed.
• Oversees the daily production and final food product leaving the kitchen verifying quality control standards and consistency on menu items including recipes being followed.
• Monitors the walk-in fridges in order to keep them clean, organized and properly rotates and dates all stock and product to ensure no waste.
• Reports any product shortages or outages to the Executive Chef.
• Carries out operational policies and procedures as established by Department Manager and Director
• Stays current on TRCR disaster plan and practices up to date and correct sanitation policies of TRCR and the State.
• Knows Casino policies and procedures and complies with position requirements.
• Handles customer and Team Member complaints as necessary.
• Other duties as directed by management.

WORK ENVIRONMENT

While performing the duties of this job, Team Members may be exposed to secondhand tobacco smoke, including regular exposure for those working on the casino floor. The noise level in the work environment is usually moderate and can occasionally reach a high level for short periods of time.

PHYSICAL REQUIREMENTS

• Must be able to sit, stand and/or walk for up to 8 hours.
• Must be able to carry, reach, twist, bend and squat frequently.
• Must regularly lift and /or move up to 50 pounds and occasionally lift and/or move up to 100 pounds with assistance as needed.