Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products. Responsible for the staffing, training, evaluation and coordination of related areas. Assist in planning and designing menus.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Directly responsible for supervising the activity of Dishwasher, Stewards, Prep Cooks and Line Cooks on a daily basis.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.
To perform this job successfully, an individual must be able to satisfactorily:
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.
EDUCATION and/or EXPERIENCE:
High school diploma/GED or equivalent preferred. Three to Five years experience in a high volume culinary operation in a restaurant or hotel. Two years experience in supervisory position with a minimum of four direct reports.
Strong organizational and interpersonal skills required.
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.
Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job
While performing the duties of this job, the Team Member is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Team Member frequently is required to stand and walk.
The Team Member is frequently required to lift up to 25 lb. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.
The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. When on the casino floor, the Team Member will be exposed to a smoke-filled environment.