Room Chef

Resorts World Catskills•Village of Monticello, NY

9d•Onsite

About The Position

The Chef will oversee restaurant operations and production of a fast paced, high volume food and beverage department. The Chef will administer and closely monitor the food which is being prepared in the kitchen. The Chef will be required to work with a team of high skill and compassion.

Requirements

Strong interpersonal and communication skills required
Strong organizational skills and attention to detail required
Ability to work in a fast-paced environment
Ability to multitask
Familiarity with hotel/casino procedures

Nice To Haves

Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
Demonstrates the courage and initiative to present new ideas and perspective to create positive results
Exhibits respectful consideration of viewpoints, situations and others
Puts the guest at the forefront of every decision

Responsibilities

Manages and motivates a culturally diverse kitchen staff.
Resolves conflict situations with employees, customers, or in-house situations as they arise.
Supervises the cooks in daily operations of food and beverage facilities.
Oversees the cooks and providing specific training and directions when necessary.
Enforces standards, recipes and specifications for all menu items.
Maintains a high level of service in accordance with our brand standards.
Decides costs of various food and beverage items.
Estimates amounts and costs of required supplies, such as good and ingredients.
Inspects supplies, equipment, and work areas to ensure conformance to established standards.
Checks the quality and quantity of received products.
Fixes and decides the quantities in which the meals would be served to guests.
Assists in controlling production cost and product waste.
Maintains a clean and orderly kitchen and exceed all sanitation standards.
Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout assigned departments.
Facilitates and ensures that performance reviews of all employees within department are complete on a yearly basis.
Performs other tasks as assigned.