Outlet Chef - Noodle Bar

The 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.

• Assists Outlet Chef Fine Dining in other kitchen areas on a relief basis as necessary.

• 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.

• Standard safety and sanitation practices for food and beverage service.

• 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, preferably with Asian cuisine.

• 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.

• Be flexible to work varying shifts and time schedules as needed.

• 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.