Under the direction of the Executive Chef, the Restaurant Chef prepares and cooks food and cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Responsible for venue management, including but not limited to expediting, managing inventory and supervising personnel. An Associate Degree or higher in culinary arts; or previous work experience from an equal or higher position with very similar job responsibilities and business volumes is required. A minimum of (3) three years supervisory experience in culinary operations or comparable. ServSafe certification required. Must be able to perform cooking methods, prepare soups, stocks and sauces and perform the operation of all hot and cold culinary stations proficiently according to Foxwoods culinary departmental standards. Must have the ability to understand food requests, ask questions regarding its preparation and assure the team member's or guest's satisfaction with their order in English. Team member must be able to lift a minimum of 35 lbs. multiple times per day and push a cart weighing up to 100 lbs. Working during weekends, holidays and peak business periods is required, including working any shift/day designated by the Food and Beverage Department.