SUMMARY: Responsible for achieving mastery of skills for all culinary stations within the assigned venue and monitoring preparation of all foods during an assigned shift, ensuring the efficiency of the line and kitchen operation on a scheduled shift. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes. Assists, in the absence of the Sous Chef, in checking for quality and consistency. Inspects all refrigeration and dry storage for proper handling and rotation. Ensures that stations are clean and that all food items are properly covered and stored at the end of shift. Follows all recipes, specs, and control procedures. Maintains a clean and sanitary area at all times in full accordance with health regulations. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. Assists guests with special requests. Serves as expediter in absence of Sous-Chef. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Promotes the following within the department and among all employees: Creates an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts. Retains employees through involvement in training and development. Explains why we do things, in advance of doing them.