Outlet Chef

Outlet Chef

The Outlet Chef is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve food service goals.

Essential Functions:

• Responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Hires, trains, motivates, evaluates, and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
• Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
• Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
• Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.
• Assists in developing menu changes to ensure variety and food quality.
• Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
• Operates, maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.
• Perform work regularly and predictably.
• Attend and participate in meetings, completing follow-up as assigned.
• Other duties as assigned.

Knowledge Of:

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food product, food preparation, etc.
• How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience and full understanding of financials.

Ability To:

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs which create a service level of excellence for internal and external guests.
• Communicate effectively with all levels of team members and outside contacts.
• Act professionally with a constantly changing internal and external environment.
• Monitor and control cash flow and security of assets.
• Link scheduling to customer flow.
• Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.
• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.

Qualifications:

• 5 years as a chef or cook in a fast-paced restaurant environment
• Strong understanding of food safety and sanitation standards.
• Excellent culinary skills, with a passion for creating innovative dishes.
• Ability to work collaboratively in a team and communicate effectively under pressure.
• Culinary degree or equivalent certification is preferred.

Skills:

• Excellent interpersonal, oral and written communication skills.
• Meticulous, organized and accurate
• Extreme confidentiality.
• Familiarity with a variety of computer systems and applications.
• Communicate effectively with all levels of employees and guests.
• Manage multiple details and tasks concurrently in a changing environment.
• Able to work effectively in a team environment.
• Analyze and think about how possible solutions impact on the entire operation.

Physical Demands:

• Ability to stand and sit for extended periods of time.
• Ability to walk distances.
• Ability to lift 30 to 40 lbs.
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
• The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to excessive noise and constant exposure to general public.