Room Chef - Full Time - Harrah's Gulf Coast
About The Position
Responsibilities Works cooperatively with the managers of assigned outlets to achieve excellent products for our guests. Manages the production side of food service. Creates new recipes and contributes to the menu format. Conducts non-standard product tests and selections. Coordinates with the Procurement Manager the purchase of food and beverage products for use in assigned outlets. Ensures that standardized and national-contract products are used in the kitchen. Maintains current recipe files and enforces the consistent use of recipes by staff. Ensures 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. Oversees the repair and cleanliness of all assigned back of house areas. Oversees the appropriate operation and maintenance of kitchen equipment and other kitchen assets. Oversees the safety programs of assigned outlets. Participates in the budgeting and planning processes. Maintains food, labor, and other expenses at budgeted levels, using established procedures. Ensures that appropriate staffing levels are maintained in assigned kitchens. Hires, trains, supervise and develop kitchen supervisors and leads. Ensures similar hiring, training, supervision, and development of line level employees by self and subordinate supervisors. Develops and maintains a positive work environment. Reports any problems to the Executive Chef and Sous Chef. Acts as a role model to other employees and always presents self as a credit to Harrah’s and encourages others to do the same. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Qualifications Must be able to maneuver to all areas of the kitchen and food service areas. Must be able to tolerate areas with high, humid temperatures in excess of 115 degrees. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. Must be able to lift up to 75 pounds. Must be able to push, pull, reach, bend, twist, stoop, and stack. Must be able to work at a fast pace and in stressful situations. Must be willing to work long hours and any shift.
Requirements
- Must be able to maneuver to all areas of the kitchen and food service areas.
- Must be able to tolerate areas with high, humid temperatures in excess of 115 degrees.
- Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
- Must be able to lift up to 75 pounds.
- Must be able to push, pull, reach, bend, twist, stoop, and stack.
- Must be able to work at a fast pace and in stressful situations.
- Must be willing to work long hours and any shift.
Responsibilities
- Works cooperatively with the managers of assigned outlets to achieve excellent products for our guests.
- Manages the production side of food service.
- Creates new recipes and contributes to the menu format.
- Conducts non-standard product tests and selections.
- Coordinates with the Procurement Manager the purchase of food and beverage products for use in assigned outlets.
- Ensures that standardized and national-contract products are used in the kitchen.
- Maintains current recipe files and enforces the consistent use of recipes by staff.
- Ensures 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.
- Oversees the repair and cleanliness of all assigned back of house areas.
- Oversees the appropriate operation and maintenance of kitchen equipment and other kitchen assets.
- Oversees the safety programs of assigned outlets.
- Participates in the budgeting and planning processes.
- Maintains food, labor, and other expenses at budgeted levels, using established procedures.
- Ensures that appropriate staffing levels are maintained in assigned kitchens.
- Hires, trains, supervise and develop kitchen supervisors and leads.
- Ensures similar hiring, training, supervision, and development of line level employees by self and subordinate supervisors.
- Develops and maintains a positive work environment.
- Reports any problems to the Executive Chef and Sous Chef.
- Acts as a role model to other employees and always presents self as a credit to Harrah’s and encourages others to do the same.
- Spends the majority of time interviewing, training, and selecting employees
- Conducts Performance Reviews
- Makes or recommends wage increases
- Makes or recommends promotions
- Provides for safety and security
- Handles employees' complaints or grievances
- Recommends disciplinary action or disciplines employees
- Plans work
- Supervises and monitors work
- Monitors legal compliance with federal, state, and gaming laws
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
