Under limited supervision, direct and/or perform activities in support of the banquet operation for food preparation, display and storage.
Supervised by Sous Chef
Leads Cooks, Cook Helpers and additional personnel as assigned.
Major Duties and Responsibilities
Assists the Sous Chef, Banquet Chef and Executive Chef with the training of cooks and with the preparation of weekly work schedules and daily break schedules for the culinary staff. Assist in the creation of daily foodproduction schedules, work assignments and recipe preparation.
Assures that all kitchen staff works in a safe and sanitary environment and adheres to standard recipes and plating instructions.
Assures that all kitchen employees cooperate with other kitchen employees as well as restaurant service employees to maintain a highly productive environment that is conducive to teamwork.
Assures that all kitchen work stations and storage areas are always kept in clean and orderly condition. Assigns daily cleaning tasks to kitchen staff as needed. Advises Chef or Sous Chef of any necessary equipment repairs and follows up that repairs are done in a timely manner.
Ensure proper temperature logs are maintained.
Ensure personnel maintain the highest standard of personnel sanitation and proper and safe food handling procedures.
Investigate and resolve customer complaints about food quality/service in a timely fashion.
Facilitation and participation in Daily Stand Up Meetings to ensure property communication is shared and understood.
Timely completion of computer assisted training as required.
Responsible for the opening and closing of the kitchen as necessary.
Utilizes extensive knowledge of proper safe handling temperatures of food products.
Ensure the correct amount of food is prepared in accordance with anticipated business volumes and direction from Culinary Management.
Perform additional duties and responsibilities as necessary or assigned.
Secondary Duties and Responsibilities
Knowledge, Skills and Abilities
Ability to supervise and direct the work of employees.
Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.
Exhibiting a strong motivational commitment to the organization.
Ability to write and prepare standard reports and documents.
Knowledge of buffet line operations.
Knowledge of minimum temperature requirements for food/drink preservation.
Knowledge of Casino purchasing requirements and regulations desirable.
Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.
Must be able to read, write and speak English fluently.
Minimum Qualifications, Education and Experience
High school diploma or GED Certification
Two (2) years experience in a restaurant or food service capacity.
One (1) year of supervisory experience required.
Must complete New Mexico Indian Health Food Handlers course.
Must be 18 years of age or older.
Must be able to successfully pass a Background Investigation.