Chef - Room

Casino and•Evansville, IN

4d•Onsite

About The Position

The Room Chef leads and manages the culinary department, overseeing both front and back-of-house associates including Sous Chefs, wait staff, cooks, and dishwashers. This role involves developing weekly meetings with Sous Chefs to discuss upcoming events, conducting walk-throughs for cleanliness and equipment repair, and writing weekly summaries with action plans. The Chef is responsible for staffing, scheduling, evaluating, training, developing, and monitoring the culinary team, including recommending employment actions. They must understand department objectives, standards, guidelines, and budget to effectively supervise the department. Key responsibilities include monitoring all culinary operations, ensuring high-quality food preparation and presentation, training staff on health department regulations, managing daily schedules, mentoring new hires, meeting daily deadlines for specials, and ensuring effective communication between front and back-of-house operations. The Chef also oversees daily and weekly sales, adjusts prep production, manages inventory, maintains food and labor costs within budget, develops policies and procedures, and creates department management plans. This role requires writing and costing recipes and maintaining an Excel recipe book. The position requires the ability to stand, sit, and walk for prolonged periods, knowledge of Indiana Gaming regulations, and the ability to work in an environment with secondhand smoke and loud noise. The Chef must follow Company Service Standards and be available for varied hours, holidays, and weekends. Other duties may be assigned.

Requirements

Must be able to stand, sit, and walk for prolong periods of time (7+ hours).
Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.
Must be able to work in an environment with secondhand smoke and loud noise.
Always follow the Company Service Standards model.
Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.

Nice To Haves

Develops and holds weekly meetings with Sous Chefs on the weekly events both past, present and future that are affecting the department. This also includes a walk through for cleanliness as well as equipment in need of repair.
The Room Chef will write a weekly summery with plans and actions to correct the issues.
Develops and ensures proper communication between front of house and back of house operations while taking ownership of all responsible areas.
Oversee the monitoring of daily and weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can adjust according to business volumes.
Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages.
Developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Develops and implements department management plans including budgets, labor schedules and systems of accountability.
Write and cost recipes while developing a collection of recipes in a linked Excel recipe book.

Responsibilities

Leads and manages the Department which include both Front and Back of house associates including Sous Chefs, wait staff, cooks, and dishwashers.
Develops and holds weekly meetings with Sous Chefs on the weekly events both past, present and future that are affecting the department. This also includes a walk through for cleanliness as well as equipment in need of repair.
Writes a weekly summery with plans and actions to correct the issues.
Staff, schedule, evaluate, train, develop and monitor culinary team including Sous Chefs, cooks, and dishwashers.
Recommend wage increases, promotions, demotions, discipline, and other employment actions for team members.
Know and understand department objectives, standards, guidelines, and budget to achieve effective supervision of department.
Monitor all culinary operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet company standards and policies.
Trains, observes, and monitors staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
Writes and implements cleaning and temperature checklist to insure proper food handling and kitchen cleanliness.
Manages daily schedule according to business levels.
Mentors, familiarizes and trains newly hired Sous Chefs, Cooks and Utility/Stewards with practices of kitchen and company policies.
Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews special postings, prep level reports, and critical inventory comparisons.
Develops and ensures proper communication between front of house and back of house operations while taking ownership of all responsible areas.
Oversee the monitoring of daily and weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can adjust according to business volumes.
Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages.
Developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Develops and implements department management plans including budgets, labor schedules and systems of accountability.
Write and cost recipes while developing a collection of recipes in a linked Excel recipe book.
Must be able to stand, sit, and walk for prolong periods of time (7+ hours).
Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.
Must be able to work in an environment with secondhand smoke and loud noise.
Always follow the Company Service Standards model.
Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.
Other duties may be assigned at any time.