Outlet Chef - Noodle Bar

Hard Rock Hotel & Casino Ottawa•Tejon, NM

5d•Onsite

About The Position

The Chef is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve food service goals.

Requirements

5 years as a chef or cook in a fast-paced restaurant environment, preferably with Asian cuisine.
Strong understanding of food safety and sanitation standards.
Excellent culinary skills, with a passion for creating innovative dishes.
Ability to work collaboratively in a team and communicate effectively under pressure.
Excellent interpersonal, oral and written communication skills.
Meticulous, organized and accurate
Extreme confidentiality.
Familiarity with a variety of computer systems and applications.
Be flexible to work varying shifts and time schedules as needed.
Communicate effectively with all levels of employees and guests.
Manage multiple details and tasks concurrently in a changing environment.
Able to work effectively in a team environment.
Analyze and think about how possible solutions impact on the entire operation.

Nice To Haves

Culinary degree or equivalent certification is preferred.

Responsibilities

Responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
Hires, trains, motivates, evaluates, and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.
Assists in developing menu changes to ensure variety and food quality.
Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
Assists Outlet Chef Fine Dining in other kitchen areas on a relief basis as necessary.
Operates, maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.
Perform work regularly and predictably.
Attend and participate in meetings, completing follow-up as assigned.
Other duties as assigned.