SUMMARY:
Responsible for the quality assurance of all finished food products and providing direct supervision to the Buffet culinary team, ensuring that property specifications and standards are adhered to and met.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
- Directs the preparation, portioning, and garnishment of all foods.
- Maintains excellent kitchen hygiene conditions at all times.
- Works with the Chef de Cuisine to Test and develop new recipes.
- Monitors guest satisfaction.
- Leads, directs, and assists with the work of others.
- Controls food and labor costs on a continual basis within approved budgetary controls.
- Makes recommendations and suggestions in hiring, terminating, suspending, and counseling to the Chef de Cuisine.
- Maintains knowledge of all state health department regulations and ensures all conditions and standards are met.
- Participates in departmental and venue meetings, facilitating the flow of pertinent information from management to employees.
- Provides all employees with proper training and counseling as needed in accordance with policy and procedures.
- 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 employee training and development.
- Explains why we do things, in advance of doing them.
SUPERVISORY RESPONSIBILITIES:
Directly supervises E7 and below in the Buffet, indirectly provides supervisory assistance to E7 and below in other venues as needed.