Executive Pastry Chef - Casino jobs in Roswell, NM

Position Title: The Market at the Mountain Sous Chef

Reports To:  Executive Chef, Director of F&B

Supervises:  Kitchen Staff in Outlet

Summary of Position

Assists and manages in production the general operation of the Market at the Mountain kitchen and shifts.

Key Responsibilities and Performance/Behaviors

• Ability

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

• Performance

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; “Do it right the first time.”
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

• Behavior

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

• Service

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

• Professionalism

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

• Attendance

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.
• Required to work all Marketing Special Events and Concerts.

• Communication

• Provides information others need to succeed, in time for them to use it.
• Shares with next shift the information needed for them to succeed.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

• Team Work

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps other departments achieve success.
• Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

1. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

• Responsible for overall kitchen operations;
• Reviews all daily & weekly to plan and prepare accordingly;
• Creates specials as a test ground for new menu items;
• Price all new menu items to fit organizations, food cost;
• Utilizes purchasing system and/or approved vendors for food items and kitchen ware purchases;
• Handles customer/food issues according to IMGR & C Standards;
• Oversees all kitchen staff schedules to conform to budget requirements;
• Communicates with kitchen & steward staff on a regular basis via monthly and pre-shift meetings;
• Creates and implements new standards as needed to improve ongoing operations;
• Collaborates with Executive Sous Chef & Training Chef to perform coaching & counseling to hold Team Members accountable for standards;
• Develops, monitors & reports on budgets;
• Insures kitchen equipment is maintained to SOP standards;
• Set goals for department to achieve success as well as Team Members;
• Involve Team Members in the goals & success of operations;
• Maintain a high visibility conducting inspections daily;
• Utilizes guest comments to set goal to reduce and correct negative comments and increase the overall success of the procedures along with applicable laws;
• Determine production schedules and staff requirements necessary to ensure timely delivery of services;
• Supervise or coordinate activities of cooks or workers engaged in food preparations;
• Analyze recipes to assign prices to menu items; based on food, labor and overhead costs;
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentations of food;
• Recruit and hire staff, such as cooks and other kitchen workers;
• Order or requisition food or other supplies needed to ensure efficient operation;
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains;
• Estimate amounts and cost of required supplies, such as food and ingredients;
• Record production or operational data on specified forms;
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital or hotel.
• Arrange for equipment purchases or repairs;
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers;
• Meet with customers to discuss menus for special occasions, such as weddings, parties or banquets;
• Performs other duties as assigned.

1. Supervisory Responsibilities

      Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development and engineering perform reviews, rewarding and disciplining Team Members, addressing issues and resolving conflicts.

1. Education and/or Experience Requirements

      Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• High School diploma or general education degree (GED) and minimum of Five years job-related experience with 2 years in supervisory role or lead position in a high-volume fine dining establishment. Equivalent combination of education and experience may be substituted, culinary degree and or certification. Must have adequate knowledge of Excel and Microsoft Word and be able to perform daily computer tasks. Assist in menu writing and cost break down for Broken Arrow Tap House.

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.