Essential Functions: Works with the Chef to create a cohesive team within the kitchen.Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team.Supports all decisions made by the management team and presents a united front to the staff.Assists the Chef in setting appropriate prep levels and managing production.Possesses knowledge of and is able to perform in any line position as needed.Oversees production of special items, soups and intensive menu items.Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties.Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices).Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation.Assists in maintaining high standards in all areas of safety, security and sanitation.Follows up on all preventive maintenance, cleaning and necessary repairs.Enforces all Health Department regulations on a daily basis.Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.
Performs other tasks as assigned.
Core Competencies: Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productiveDemonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company's successDemonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relationsDemonstrates the courage and initiative to present new ideas and perspective to create positive resultsExhibits respectful consideration of viewpoints, situations and othersPuts the guest at the forefront of every decision Essential Requirements: Knowledge of field concepts, principles, practices and proceduresAble to train and manage a large staffStrong supervisory and communication skillsMust be able to perform duties of all kitchen positions Knowledge/Work Experience: Must be 18 years or olderHigh School diploma or G.E.D preferredFive (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environmentMust be able to obtain and maintain the appropriate license through the New York State Gaming CommissionMust have a NYS Food Handlers Permit