Room Chef - Team Member Dining Room

Essential Functions:

• Manages and motivates a culturally diverse kitchen staff.
• Resolves conflict situations with employees, customers, or in-house situations as they arise.
• Supervises the cooks in daily operations of food and beverage facilities.
• Oversees the cooks and providing specific training and directions when necessary.
• Enforces standards, recipes and specifications for all menu items.
• Maintains a high level of service in accordance with our brand standards.
• Decides costs of various food and beverage items.
• Estimates amounts and costs of required supplies, such as good and ingredients.
• Inspects supplies, equipment, and work areas to ensure conformance to established standards.
• Checks the quality and quantity of received products.
• Fixes and decides the quantities in which the meals would be served to guests.
• Assists in controlling production cost and product waste.
• Maintains a clean and orderly kitchen and exceed all sanitation standards.
• Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout assigned departments.
• Facilitates and ensures that performance reviews of all employees within department are complete on a yearly basis.

Performs other tasks as assigned.

Core Competencies:

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest at the forefront of every decision

Essential Requirements:

• Strong interpersonal and communication skills required
• Strong organizational skills and attention to detail required
• Ability to work in a fast-paced environment ‘
• Ability to multitask
• Familiarity with hotel/casino procedures

Knowledge/Work Experience:

• Must be 18 years or older
• High school diploma or G.E.D preferred
• Two (2) years’ experience in food and beverage or hospitality preferred
• Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission
• Must have a NYS Food Handlers Permit