Restaurant Chef - EDR

SUMMARY:

Responsible for the oversight, organization and efficiency of the EDR lines and kitchen operations in accordance with specifications and standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Responsible for overall management of the EDR operations on a continual basis.
• Schedules, evaluates, and monitors EDR culinary staff.
• Coordinates with Executive Steward to aid in scheduling, evaluating and monitoring EDR Stewards.
• Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.
• Checks the appearance of food products to ensure that standards of sanitation and visual appeal are met.
• Works with Executive Sous Chef to maintain set food presentation standards on decorative food displays.
• Administers production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimates amounts and costs of required supplies, such as food and ingredients.
• Inspects supplies, equipment, and work areas to ensure conformance to established standards.
• Instructs cooks and other workers in the use of all HACCP forms and maintains them accordingly.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Orders or requisitions food and other supplies needed to ensure efficient operation.
• Works with the Executive Sous Chef to coordinate the proper implementation of all recipes, specifications, and control procedures.
• Monitors guest satisfaction.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

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.

Promotes the following within the department and among all employees:

• Creates an atmosphere of fun for all casino guests.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instills an atmosphere that encourages employees to share ideas, discuss concerns and resolve conflicts.
• Retains employees through involvement in training and development.
• Explains why we do things, in advance of doing them.

SUPERVISORY RESPONSIBILITIES:

Supervises all EDR and Players’ Lounge Culinary employees E-7 and below.

QUALIFICATION REQUIREMENTS:

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.

EDUCATION and/or EXPERIENCE:

High school diploma or G.E.D. preferred. Hospitality degree or certificate preferred, with experience in the supervision of 20 or more staff members.

SPECIAL QUALIFICATIONS:

Strong interpersonal and communication skills required. Appropriate licenses, as required. ServSafe® certification, or ability to become certified, required. Knowledge of HACCP standards required. Extensive knowledge of food safety and sanitation, and supervisory management.

This position requires a Level 2 Gaming License.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to write effective reports and memos. Ability to respond to inquiries from employees or guests. Ability to communicate effectively in one-on-one, small group, and large group situations.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent, and to interpret data from graphs.

REASONING ABILITY:

Ability to apply common sense reasoning to variety of situations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to manipulate, handle, or feel objects, reach with hands and arms, and talk or hear. The employee frequently is required to stand and/or walk for extended periods.

The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, stoop, kneel, crouch or bend. The employee is occasionally required to lift 50-75 lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee’s work environment may, at times, be very warm or very cold. The work environment includes moderate exposure to slippery work surfaces and greasy areas.

The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. A casino environment is typically smoky.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.