Assistant Kitchen Manager

SUMMARYThe Assistant Manager - Main Kitchen will supervise, coordinate, and direct activities of cooks and other personnel engaged in preparing and cooking foods in the restaurants and TMDR during assigned shift. Motivate, train, and supervise Team Members engaged in preparing food, beverages, cleaning, and other front-of-house duties. All duties are to be performed within the guidelines of the organization's policies and procedures, tribal regulations, and all federal/state laws, as needed.ESSENTIAL DUTIES & RESPONSIBILITIES1. All Team Members must embrace and deliver Kiowa's Guest Service Standards to every Guest on every shift, as outlined in Orientation, the Team Member Handbook, SOP's, and any other related training.2. Ensure an exceptional level of service and satisfaction is achieved throughout the properties, exceeding the expectations of external and internal Guests alike in a timely and effective manner.3. Assist Kitchen Manager in estimating food consumption, and requisitioning foodstuffs.4. Receive and examine foodstuffs and supply deliveries to ensure quality and quantity meet established standards and specifications.5. Maintain all food preparation, sanitary, and safety standards in kitchen, and ensures Team Members maintain these standards as well.6. Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods to ensure quality.7. Cook or otherwise prepare food according to recipes, when necessary.8. Monitor cooking techniques used by staff ensuring minimum waste and maxim quality and palatability.9. Cut, trim, bone meats and poultry for cooking to ensure quality cuts and appropriate use of kitchen food resources.10. Ensure that approved recipes are followed regarding portion size, ingredients and methods of cooking and garnishing.11. Oversee inspections of kitchen and work areas and assist Kitchen Manager in menu changes and with budgetary constraints and cost controls on kitchen resources.12. Attend meetings as required.13. Write menus, analyze recipes, and food cost for required reports.14. Adhere to all regulatory, departmental, and casino policies and procedures, and to the Minimum Internal Control Standards (MICS)15. Assist with hiring, training, promoting, performance evaluations, disciplining, and terminations with concurrence of the Department Manager/Director, General Manager, and the Director of Human Resources.16. Must adhere to the safety rules and regulations of the Kiowa Casinos and of the Food and Beverage department.17. Perform additional duties or projects, as assigned.JOB DEMANDSPhysicalThe physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Conditions in this job may require exposure to extreme heat or cold and/or equipment, tools, or chemicals that can be hazardous if not handled or disposed of properly. Job requirements include ability to lift, move, carry, and balance heavy objects and involve standing and walking for hours at a time.While performing the job duties, the employee is required to maneuver in all areas of casino and related entity locations when necessary. Ability to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, and move freely throughout the offices and between buildings or properties for the duration of work hours. Frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms, including lift, carry, push, pull, or move objects, or boxes, up to 75 pounds. Visual acuity to discern and examine text, graphics, color, and symmetry. Speech to communicate clearly, express ideas and convey information in an understandable manner. Ability to hear for listening comprehension and to understand ideas presented through spoken words and sentences. Manual dexterity to operate office equipment and examine documents, records and files. Must be able to maintain repetitive wrist motions and operate computer or other equipment for extended periods of time.Confer with Human Resources for additional information, as needed.MentalSocial perceptiveness to assess and understand other's reactions and behavior. Critical thinking to use logic and reasoning, to reach conclusions or optional solutions. Comprehension in assessing, analyzing and processing alpha, numeric and visual data, and the ability to accurately formulate or complete required documents. Mental capacity to monitor sometimes complex situations, to make quick decisions, tolerate stress, and/or conduct tasks under critical deadlines. Ability to concentrate on task over a period of time without being distracted and work continuously on computers or other devices.Work EnvironmentThe characteristics of the work environment described here are representative of those an employee encounters while performing the job functions. Work in, or visit offices, casino operations, assigned outlet, hotel, kitchen, meeting space, convention center, gaming floor, motor vehicle, various amenities, and/or additional entity locations, or external environments, as related to business. Environment includes exposure to second-hand smoke, high noise level, bright lights, and sometimes fluctuating temperatures or weather conditions. Must be able to work irregular or additional hours or shifts, including holidays or weekends, as assigned, in order to meet business needs.Success in this position will require ongoing knowledge and application of the organization's key performance indicators that include but are not limited to interpersonal and communication skills, change management and teamwork, customer service and satisfaction, integrity, and dependability.QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required.EDUCATION & EXPERIENCEAssociate's degree (AA) in Culinary Arts or related field and at least 2 years of experience (at least 1 year of which must be in a lead or supervisory capacity) or an equivalent combination of education, experience, or training.High School diploma or GED is required.Mid-level computer proficiencies, specifically Microsoft Office, internal business software and related products.Demonstrable knowledge of classical and volume cooking techniques, recipes, and proper kitchen procedures.Basic knowledge of budgeting and knowledge of gaming industry policies and practices preferred.REQUIREMENTS, SKILLS & ABILITIESMust be at least 21 years of age.Regular and reliable attendance.Accurate, highly organized administrative abilities with good planning skills and the ability to adapt quickly to changing priorities.Excellent verbal, written, interpersonal and communication skills to effectively interface with executives, guests, and team members.Ability to maintain confidentiality.Ability to create strong teams and foster team member engagement.Ability to work cooperatively with departments and all team members.Excellent ability to handle sensitive documents and confidential matters.Excellent ability in establishing priorities and meeting deadlines, including response times to correspondence and/or specific requests.Ability to independently manage multiple tasks in a professional manner.Ability to maintain a professional appearance and demeanor.SUPERVISORY RESPONSIBILITIESThis position has supervisory responsibilities for Kitchen and Team Member Dining Room staff.LICENSES & CERTIFICATIONSAbility to obtain and maintain Gaming License is required.Key positions require knowledge and application of Title 31 reporting requirements.Must have the ability to pass comprehensive background check and drug test.Certification in Serv Safe food safety program or equivalent. #J-18808-Ljbffr