Chef - Food Hall

Back of House and Kitchen Manager

The incumbent in this position is responsible for the overall operations of the back of house and kitchen area of the Food Hall. This role is responsible for ensuring Hard Rock culinary standards are upheld, that the food looks good and is cooked properly, the portions are correct, and it is cooked and served quickly.

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

• Demonstrate financial comprehension regarding the Food Hall budget.
• Effectively control costs of food and related purchases in alignment with budgeted expectations.
• Manage staff schedules in accordance with the Food Hall's budget and forecast models.
• Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements.
• Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards.
• Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Food Hall.
• Develop the kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service.
• Foster an environment of customer service in which all team members put the guest first in every situation.
• Hires, trains, motivates, evaluates, and supervises staff to ensure that employees receive adequate guidance and resources to accomplish established objectives.
• Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department.
• Responsible for storage of food items to ensure quality of food and compliance with health requirements.
• Actively involved with purchasing department to ensure high quality of food products.
• Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs.
• Attend and participate in meetings, completing follow-up as assigned.
• Perform work regularly and predictably.
• Responsible for cleaning and sanitizing work and public spaces.
• Other duties as assigned.

Attend seminars when needed.

(Related education and experience may be interchangeable on a year for year basis)

• Minimum 10 years of experience in the hospitality industry inclusive of restaurant culinary operations.
• Five (5) years of kitchen management experience.

Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations. Must possess all local food management and safety certifications. Must successfully pass background check. Must be at least twenty-one (21) years of age. Prior experience opening new properties/outlets strongly preferred.

Pertinent federal, state, and local laws, codes, and regulations. All applicable health, sanitation, and licensing ordinances. Food products, standard recipes, and proper preparation. Computer programs and applications. Standard safety and sanitation practices for food and beverage service. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials.

Move throughout the cafe (standing, walking, kneeling, bending) for extended periods of time. Occasionally, regularly, or frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. 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. Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals. 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. Observe and direct actions of subordinates. Participate in the development and administration of goals, objectives, and procedures. Establish and maintain effective working relationships with those contacted in the course of work. Be flexible to work varying shifts and time schedules as needed. This position is spent time on the Casino floor and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold.