F and B BOH Supervisor

Caesars Entertainment•Chandler, OK

About The Position

Essential Job Functions: Leads all the BOH kitchen team. Works cooperatively with the FOH F&B manager to achieve excellent product for our guests. Manages the production side of food service in all restaurants. Help create new recipes and contributes to the menu format. Conducts non-standard product tests and selections. Coordinates with the Purchasing Manager the purchase of food and beverage products for use. Ensure that standardized and national-contract products are used in the kitchen. Mains current recipe files and enforces the consistent use of recipes by staff. Ensure that safe and appropriate procedures are used when receiving, storing, preparing, holding, cooking, and serving food. Uses HACCP sanitation guidelines and procedures when doing the above. Inspects and tastes prepared foods to ensure excellent quality and presentation. Oversee the repair and cleanliness of all assigned back of house areas. Oversee the appropriate operation and maintenance of kitchen equipment and other kitchen assets. Oversees the kitchen safety programs for all kitchens in the casino. Participate in the budgeting and planning processes. Mains food, labor, and other expenses at budgeted levels, using established procedures. Ensure that appropriate staffing levels are maintained in the kitchen. Hires, trains, supervise and develop kitchen staff. Develops and mains a positive work environment. Reports any problems to the Executive Sous Chef. Acts as a role model for other employees and always presents self as a credit to Harrah’s and encourages others to do the same. Conducts Performance Reviews, makes or recommends wage increases, makes or recommends promotions. Handle employees' complaints or grievances Recommends disciplinary action or disciplines employees Monitors legal compliance with federal, state, and gaming laws. Works a flexible schedule including weekends, evenings and holidays. Works a reasonable amount of overtime when required. All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around (“head on a swivel”); look for opportunities to greet guests and others; please remember that when you are on the floor, you are “on stage”. Team members will participate in all mandatory meetings and pre-shift BUZZ sessions. Must be able to get along with co-workers and work as a team. Ability to read, write, speak and understand English. Must be able to respond to visual and aural cues. Must present a well-groomed, professional appearance. Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures. Must be able to work a varied schedule including holidays, nights and weekends as needed. Must be able to work a reasonable amount of overtime when required. Perform other duties as assigned.

Requirements

Must be able to get along with co-workers and work as a team.
Ability to read, write, speak and understand English.
Must be able to respond to visual and aural cues.
Must present a well-groomed, professional appearance.
Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures.
Must be able to work a varied schedule including holidays, nights and weekends as needed.
Must be able to work a reasonable amount of overtime when required.

Responsibilities

Leads all the BOH kitchen team.
Works cooperatively with the FOH F&B manager to achieve excellent product for our guests.
Manages the production side of food service in all restaurants.
Help create new recipes and contributes to the menu format.
Conducts non-standard product tests and selections.
Coordinates with the Purchasing Manager the purchase of food and beverage products for use.
Ensure that standardized and national-contract products are used in the kitchen.
Maintains current recipe files and enforces the consistent use of recipes by staff.
Ensure that safe and appropriate procedures are used when receiving, storing, preparing, holding, cooking, and serving food.
Uses HACCP sanitation guidelines and procedures when doing the above.
Inspects and tastes prepared foods to ensure excellent quality and presentation.
Oversee the repair and cleanliness of all assigned back of house areas.
Oversee the appropriate operation and maintenance of kitchen equipment and other kitchen assets.
Oversees the kitchen safety programs for all kitchens in the casino.
Participate in the budgeting and planning processes.
Maintains food, labor, and other expenses at budgeted levels, using established procedures.
Ensure that appropriate staffing levels are maintained in the kitchen.
Hires, trains, supervise and develop kitchen staff.
Develops and maintains a positive work environment.
Reports any problems to the Executive Sous Chef.
Acts as a role model for other employees and always presents self as a credit to Harrah’s and encourages others to do the same.
Conducts Performance Reviews, makes or recommends wage increases, makes or recommends promotions.
Handle employees' complaints or grievances
Recommends disciplinary action or disciplines employees
Monitors legal compliance with federal, state, and gaming laws.
Works a flexible schedule including weekends, evenings and holidays.
Works a reasonable amount of overtime when required.
All team members will follow the Everyone Greets Everyone (EGE) policy.
Team members will participate in all mandatory meetings and pre-shift BUZZ sessions.
Perform other duties as assigned.