STARTING RATE: D.O.E.MINIMUM AGE REQUIREMENT: 21 years old LICENSE/CERTIFICATION: S. Nevada Health District Health Card and Valid Driver’s License, D.M.V. Driving History Printout (no more than 30 days old). JOB SUMMARY: The Room Chef is in charge of banquet food preparation and all other related duties as assigned. JOB QUALIFICATIONS: Previous kitchen management experience is required. The successful Room Chef will have strong attention to detail. This manager will be able to engage in multiple projects at a time, following time lines and quality expectations of the highest degree. Conflict resolution and problem solving skills with both guests and employees while maintaining company expectations is needed. Must be able to make “on the spot” decisions. Must be innovative, motivated, adaptable, and creative. Must have intermediate computer skills. This position requires excellent leadership and motivational skills. ESSENTIAL JOB FUNCTIONS: 1. Ensure the accurate and timely preparation and delivery of all banquet food items. 2. Work directly with the Director to develop and coordinate all banquet food products. 3. Oversee the entire banquet kitchen staff including duties such as hiring, training, leading, motivating, scheduling, evaluating, coaching, and disciplining employees. 4. Ensure quality and excellent service is maintained in all kitchen areas with in-depth focus in the banquet department. 5. Menu planning, menu engineering, cost analysis, operational evaluations and execution of company directives. Other job related duties as assigned and instructed by management. CUSTOMER SERVICE EXPECTATIONS: · Always strive to deliver world-class products and service for our guests. · Take ownership and have an "It's my job" attitude. · Listen and pay attention to what is being communicated both verbally and non-verbally. · Share knowledge in such a manner as to inspire creativity and innovation among the staff in a non-threatening atmosphere. PHYSICAL DEMANDS: The work requires some physical exertion such as long periods of standing; walking; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting heavy objects over 50 pounds. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity. WORK ENVIRONMENT: The work involves moderate risks or discomforts requiring special safety precautions, e.g., working around kitchen equipment, moving parts, carts, or machines, or with contagious diseases or irritant chemicals. Employees may be required to use protective clothing or gear such as masks, gowns, coats, boots, goggles, gloves, or shields. This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.