JOB SUMMARY:

Responsible for all food production including that used for the restaurant, banquet functions and other events. Develops menus, food purchase specifications and recipes. This role will also be responsible for maintaining and ordering beverage needs for the facility.

Supervises staff and develops and monitors food, beverage and labor budget for the department. Maintains the highest level of professionalism, food quality and sanitation standards.

DIRECTLY SUPERVISES: Cook(s), Bartender(s), Dishwasher(s), Porter(s), Server(s)/Waiter(s)/Racing

REPORTS TO: Assistant General Manager

KEY JOB FUNCTIONS:

• Plans menus for all food outlets.
• Cooks or directly supervises the cooking of all items. Monitors preparation and quality of all food items, especially items that require skillful preparation.
• Schedules and coordinates the work of other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Leads team members by creating a positive, supportive environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Requisitions products and other necessary food and beverage supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes and maintains controls to minimize food and supply waste and theft.
• Safeguards all food preparation by team members implementing and conducting on-going training to increase knowledge in all areas of the kitchen, including proper food preparation, safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation to help assure consistent and high quality food to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable areas of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food and beverage products to assure that quality, price and standards related to goods are consistently attained.
• Interacts with management to assure that food production consistently exceeds the expectations of the guests.
• In conjunction with the management team, assists in maintaining a high level of service principles in accordance with established standards.
• Helps develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Support safe work habits and a safe working environment at all times.
• Enforces all appearance and uniform guidelines.
• Ensures departmental compliance with all regulatory, internal controls, policies and procedures.
• Communicates with team members regularly to facilitate the effective flow of communication throughout the company.
• Ensure that exceptional guest service standards are being utilized throughout the department and that appropriate actions are being taken to correct any noted deficiencies.
• Perform other duties as directed.

SUPERVISORY RESPONSIBILTIES:

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Directly supervises multiple employees within the OTB Food & Beverage department. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Provide, develop, train, and maintain a professional work force. Ensure all services to members/guests are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all team members in areas of responsibility.

REQUIRED PERSONAL COMPETENCIES:

Responsible for fostering a fun and professional environment; being gracious to all guests and co-workers; promoting a positive influence in the community; and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance comply with established standards. Maintains a professional work environment with management and staff.

SOCIAL SKILLS AND EXPERIENCE:

Must have an outgoing, energetic and enthusiastic attitude and be comfortable initiating conversations, creating a fun environment and maintaining a high level of professionalism with our guests and team members.

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Minimum of three years kitchen management experience and culinary degree is preferred.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals; write routine reports, business correspondence and procedure manuals; speak effectively before groups of customers and/or team members. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and/or governmental regulations; effectively present information and respond to questions from managers, committees, suppliers, members, guests and team members.

REASONING ABILITY:

Ability to interpret and apply common sense to carry out instructions furnished in written, oral, or diagram form; deal with problems involving several concrete variables in standardized situations; deal with a variety of concrete variables in situations where only limited standardization exists.

COMPUTER SKILLS:

Working knowledge of various computer software programs including Microsoft Office and experience with purchasing software.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be able to obtain and maintain a license from the Indiana Horse Racing Commission and the Indiana Gaming Commission.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste and smell. The team member frequently is required to stand, walk, and sit. The team member is occasionally required to climb, balance and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

ACCESS TO GAMING FACILITY:

Access to all areas of OTB facility

Job Type: Full-time

Pay: From $50,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Experience level:

• 1 year

Shift:

• 10 hour shift
• 8 hour shift

Ability to commute/relocate:

• Anderson, IN 46013: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Do you have or are you able to obtain an Indiana Gaming License?

Experience:

• Beverage Inventory: 1 year (Preferred)
• Culinary/Cooking: 1 year (Preferred)

Work Location: One location