Restaurant Chef - EDR

Four Winds Casinos Career Site•New Buffalo, MI

19d•Onsite

About The Position

SUMMARY: Responsible for the oversight, organization and efficiency of the EDR lines and kitchen operations in accordance with specifications and standards. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Responsible for overall management of the EDR operations on a continual basis. Schedules, evaluates, and monitors EDR culinary staff. Coordinates with Executive Steward to aid in scheduling, evaluating and monitoring EDR Stewards. Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation. Checks the appearance of food products to ensure that standards of sanitation and visual appeal are met. Works with Executive Sous Chef to maintain set food presentation standards on decorative food displays. Administers production schedules and staff requirements necessary to ensure timely delivery of services. Estimates amounts and costs of required supplies, such as food and ingredients. Inspects supplies, equipment, and work areas to ensure conformance to established standards. Instructs cooks and other workers in the use of all HACCP forms and maintains them accordingly. Monitors sanitation practices to ensure that employees follow standards and regulations. Orders or requisitions food and other supplies needed to ensure efficient operation. Works with the Executive Sous Chef to coordinate the proper implementation of all recipes, specifications, and control procedures. Monitors guest satisfaction. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. 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.

Requirements

High school diploma or G.E.D. preferred.
Hospitality degree or certificate preferred, with experience in the supervision of 20 or more staff members.
Strong interpersonal and communication skills required.
Appropriate licenses, as required.
ServSafe® certification, or ability to become certified, required.
Knowledge of HACCP standards required.
Extensive knowledge of food safety and sanitation, and supervisory management.
This position requires a Level 2 Gaming License.
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
Ability to write effective reports and memos.
Ability to respond to inquiries from employees or guests.
Ability to communicate effectively in one-on-one, small group, and large group situations.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio and percent, and to interpret data from graphs.
Ability to apply common sense reasoning to variety of situations.
ability to perform each essential duty satisfactorily

Responsibilities

Responsible for overall management of the EDR operations on a continual basis.
Schedules, evaluates, and monitors EDR culinary staff.
Coordinates with Executive Steward to aid in scheduling, evaluating and monitoring EDR Stewards.
Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.
Checks the appearance of food products to ensure that standards of sanitation and visual appeal are met.
Works with Executive Sous Chef to maintain set food presentation standards on decorative food displays.
Administers production schedules and staff requirements necessary to ensure timely delivery of services.
Estimates amounts and costs of required supplies, such as food and ingredients.
Inspects supplies, equipment, and work areas to ensure conformance to established standards.
Instructs cooks and other workers in the use of all HACCP forms and maintains them accordingly.
Monitors sanitation practices to ensure that employees follow standards and regulations.
Orders or requisitions food and other supplies needed to ensure efficient operation.
Works with the Executive Sous Chef to coordinate the proper implementation of all recipes, specifications, and control procedures.
Monitors guest satisfaction.
Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
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.