ESSENTIAL FUNCTIONS:

· Carry out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training employees; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems.

· Lead the development of new menus and recipes using strong knowledge of culinary techniques and trends.

· Works cooperatively with all venue chefs and management to implement and train culinary staff to prepare Asian cuisine dishes with a particular focus on Buffet, Banquets, and the employee dining room.

· Enforce recipes and training procedures to maintain the highest standards of food quality.

· Develop and implement initiatives to increase sales, control costs, and manage appropriate inventories. Maintain a safe, sanitary, and organized work environment throughout the F&B areas.

· Ability to train all kitchen staff to run the operation in same consistent manner, regardless of scheduling, days off, and/or in the absence of the Executive Chef.\

· Continues to increase market share through evaluating the competition, constantly re-evaluating, and improving the product.

· Coordinates with the Procurement Manager the purchase of approved food and beverage products for use in assigned outlets. 

· Ensures that safe and appropriate procedures are used when receiving, storing, preparing, holding, cooking, and serving food. 

· Follows all Bally’s Dover guidelines in terms of sanitation inspections etc.

· Inspects and tastes prepared foods daily to ensure excellent quality and presentation.

· Communicates consistently all engineering and safety issue(s) to all appropriate parties.

· Oversees the cleanliness of all food areas of the venue.

· Oversees the safety programs of assigned outlets.

· Maintains food, labor, and other expenses at budgeted levels, using established procedures.

· Ensures that appropriate staffing levels are maintained in assigned kitchens. Hire, train, supervise and develop kitchen supervisors, leads, cooks etc.

· Develops and maintains a positive work environment.

· Acts as a role model to other employees and always presents self as a credit to Hard Rock and encourages others to do the same.

· Spends most of the time training, coaching and motivating employees to exceed guests’ expectations.

· Monitors and adhere to all company, state, and local Serv-safe guidelines.

· Works rapidly and accurately.

· Utilizes proper food handling techniques following health and safety standards.

· Works in public on live stations and maintains superior appearance standards.

· Ensures a safe, clean and sanitary work environment.

· Adheres to department and property policies and procedures.

ADDITIONAL FUNCTIONS:

· Represents Bally’s Dover in the most positive manner with guests, co-workers, managers, and vendors.

· Ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.

· Performs other duties as assigned.

Qualifications & Education:

· High school diploma or general education degree (GED).

· Minimum four (4) years high volume cooking experience.

· Ability to use all kitchen tools and equipment; must have good knife skills.

· Comprehensive knowledge of food products.

· Must have Serve Safe certification.

· Must be capable of following directions; must possess good recall and memory.

· Must be very detailed oriented.

· Must have basic mathematical skills. Must be able to add, subtract, multiply and divide.

· Must project a professional and positive image.

· Must have a high level of energy

· Excellent interpersonal skills.

· Ability to deal with people in a manner that shows sensitivity, tact, and professionalism.

· Must be able to communicate clearly and effectively with all Bally’s employees and guests.

Supervisory Responsibility:

Manage all BOH staff in venue.

Work Environment:

Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changes.

Physical Demands:

Working Conditions

C=Constantly (5-8 hours per shift), F=Frequently (2-5 hours per shift), O=Occasionally (Up to 2 hours per shift), R=Rarely (does not exist as regular part of job)

Please check the physical strength of the job from the categories listed below.

_____ Little physical effort

_____ Light work

_____ Medium work

__X__ Heavy work

_____ Very heavy work