Steakhouse Room Chef

Valley Forge Casino Resort•King of Prussia, PA

14h•Onsite

About The Position

Provide direct and general supervision to culinary team in multiple outlets on assigned shift to ensure quality food preparation and guest satisfaction while supporting the company’s vision, mission, and values. The Restaurant Chef must have the ability to effectively interact and communicate with guests and team members. The Restaurant Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability.

Requirements

Completion of a culinary arts degree or accredited apprenticeship and four (4) years of progressive food preparation experience.
Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.
Computer literacy to include Excel Spreadsheet and Word experience.
Possession of, and ability to obtain and maintain a valid gaming license within assigned state of employment and other jurisdictions
Must successfully pass background check
Must successfully pass an alcohol and drug screening
Must be 21 years of age

Nice To Haves

Take an active role in understanding how the business operates and continuously pursue new knowledge to inform business decisions and maintain functional expertise.
Look beyond PNK to keep up-to-date on industry trends and best practices outside of the gaming and hospitality industry.
Translate organizational vision and culture into targeted team and/or individual goals that will drive performance.
Take action to get results with an appropriate sense of urgency.
Embrace change as an opportunity rather than a roadblock and inspire others to do the same.
When a decision is made, get on board and bring others along with a positive approach.
Practice open, honest and clear communication with all team members.
Tailor communication style, approach and content based on the situation and audience needs or concerns.
Continuously seek out new opportunities to learn and grow.
Ask questions to dig deeper in order to continually improve upon outcomes.
Gain the respect, confidence and trust of others by following through on commitments and actively demonstrating the highest standards of honesty, integrity and authenticity.

Responsibilities

Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company’s standards.
Oversight of staff, schedule, evaluate, train, develop and monitor culinary team.
Recommend wage increases, promotions, demotions, discipline, and team member actions.
Understand department objectives, standards, guidelines, and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc.
Responsible for food orders, weekly invoices, inventory, yields and variances; Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Executive Chef to correct any problems.
Assist General Manager and Assistant General Manager in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Collaborate with Assistant General Manager, General Manager, and Executive Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas.
Work collaboratively with Executive Chef to develop recipes, ensuring quality and proper execution.
Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication.
Assist with Culinary and Food Server pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.
Ensure team member engagement is maintained at a high level.
Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.
Provide ongoing direct and honest feedback to team members regarding individual performance.
Establishes operational guidelines for the recruitment and retention of outlet team members.