Restaurant Chef Main Kitchen

Resorts Casino Hotel • NJ-Atlantic City, NJ

1d

About The Position

Responsibilities Responsible for supervising culinary operations in absence of Executive Chef Assists with selection, training and supervision of culinary staff. Assists with preparation of banquet foods. Ensures menu quality and consistency from receiving and inspecting raw food to preparation and presentation. Ensures kitchen equipment and facilities are maintained in safe and sanitary condition. Promotes positive public relations. Performs others duties as assigned. Qualifications College degree. (May substitute additional experience for degree) Minimum of two (2) years of appropriate experience. Strong organizational, culinary and supervisory skills. Able to perform assigned duties safely and efficiently. Essential Functions All applicants must be able to perform the essential functions of this position, with or without reasonable accommodations. ESSENTIAL PHYSICAL FUNCTIONS (C) Standing (C) Walking (C) Sitting (C) Kneeling (C) Running (C) Lifting Max Weight: 50 lbs (C) Pushing Max Weight: 50 lbs (C) Pulling Max Weight: 50 lbs (C) Carrying Max Weight: 50 lbs (C) Bending (C) Stooping (C) Climbing Stairs (N) Climbing Ladders Max Height: n/a (N) Working at a Height Level Above The Floor Max Height: n/a (C) Finger Dexterity (C) Full Use of Both Hands (C) Crawling (C) Balancing (C) Throwing (C) Twisting (C) Reaching Max Height: 4 ft (C) Driving (C) Working On or With Moving Machinery (C) Working at Rapid Work Speed (C) Working in Isolation (C) Working Around People (C) Hearing Conversation (C) Hearing High Acuity (C) Speaking Clearly (C) Seeing Near (C) Seeing Far (C) Seeing – Depth Perception (C) Seeing - Color Vision ESSENTIAL MENTAL FUNCTIONS (C) Writing English (C) Reading English (C) Speaking English (C) Working under Pressure/Stress (C) Speaking With Guests/Customers (C) Speaking With Employees (C) Working with Basic Math Skills (C) Making Decisions Based On Facts (C) Making Decisions Based On Data (C) Making Decisions Based On Personal Judgment (C) Making Accurate Measurements According To Set Standards (C) Planning and/or Supervising the Activities Others ESSENTIAL INTERACTIVE FUNCTIONS (C) Working under Close Supervision (C) Working under Minimal Supervision (C) Working and Interacting With Management in a Professional and Courteous Manner (C) Working and Interacting With Co-Workers in a Professional and Courteous Manner (C) Working and Interacting With Guests in a Professional and Courteous Manner ESSENTIAL ENVIRONMENT FUNCTIONS (C) Working Inside (C) Working Outside (C) Working in a Fast Paced Environment (C) Exposed To Chemicals Describe: Cleaning supplies (C) Exposed To Dust, Fumes, Gases, Describe: (C) Exposed To Smoke (C) Exposed To Excessive Noise (C) Working in Dimly Lit Areas (C) Working in Sudden Marked Changes of Temperature and Humidity Key Not Applicable (N) Occasional (O) Under 2 hours Frequent (F) 2 hours to 5 hours Constant (C) more than 5 hours

Requirements

• College degree. (May substitute additional experience for degree)
• Minimum of two (2) years of appropriate experience.
• Strong organizational, culinary and supervisory skills.
• Able to perform assigned duties safely and efficiently.

Responsibilities

• Responsible for supervising culinary operations in absence of Executive Chef
• Assists with selection, training and supervision of culinary staff.
• Assists with preparation of banquet foods.
• Ensures menu quality and consistency from receiving and inspecting raw food to preparation and presentation.
• Ensures kitchen equipment and facilities are maintained in safe and sanitary condition.
• Promotes positive public relations.
• Performs others duties as assigned.

What This Job Offers

• Job Type: Full-time