What are the responsibilities and job description for the Nugget-Oyster Bar Room Chef position at Nugget Casino Resort?
FUNCTION:
Oversee all food operations of the assigned food outlet, including hiring, scheduling, ordering, food quality, preparation, and presentation.
RESPONSIBILITIES:
- Ability to work in any kitchen environment pertaining to high-volume production, butchering, baking, soups, stocks, sauces, roasting, sauteing, boiling and cold food.
- Train, supervise and mentor all cooks and culinary staff in preparing, cooking, and presenting food in accordance with standard recipes and established policies and procedures.
- Establish operating policies and staff schedules for the operation of kitchens to achieve profit objective and desired standards.
- Maintain effective food costs, labor costs, budgets, forecasting and marketing policies to achieve profit objectives and desired standards.
- Attend meetings for in house functions, food design and menu development.
- Addresses guest and team member concerns and or complaints in a timely and professional manner.
- Supervise daily cleaning of walk-in and reach-in boxes for safety and sanitation purposes.
- Ensure standard operating procedures are enforced to adhere to food and menu specifications, guest safety, employee safety, food handling and food safety requirements, receiving and storage and all hotel and departmental policies and procedures.
- Establish open and honest communication between all team members in the front and back of the house to remediate any issues, encourage teamwork and exceed the expectations of the guest. Works closely with the restaurant operations manager and assistant restaurant manager.
- Accountable for daily pre-shift meetings for back of the house to give an overview of events and explain assignments to cooks.
- Participate in daily pre-shift meetings to answer questions from the front of house staff and educate on ingredients in menu items.
- Perform daily inspections of all food product for technique, flavor, freshness, quality and seasoning.
- Inspect each plate before serving to the guest to ensure proper preparation, seasoning, temperature and presentation to ensure guest satisfaction.
- Responsible for updating menus for seasonality and as deemed necessary. Creates, tests, and executes recipes for all menu items. Creates daily specials.
- May be requested to work a flexible schedule including weekends and evenings.
- Ability to speak clearly with clients/guests and prepare menu tastings to ensure guest satisfaction as needed.
- Works with the Executive Chef, interviewing, hiring, scheduling, training, coaching, evaluating, promotion, counseling, and discharging.
- Completes annual team member performance and monitor the attendance policy.
- Establish and maintain effective channels of communication with all levels of the Nugget team and guests.
- Using the Nugget’s system of recognition, recognize team members who are going “above and beyond” as appropriate
- Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
- Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike.
- Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager.
- Maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
- Regular predictable attendance is required.
- Other duties and responsibilities as assigned.
REPORTING RELATIONSHIPS: Executive Chef
MINIMUM REQUIREMENTS:
Minimum of 21 years of age. Minimum of (2) years of culinary school preferred.
EDUCATION LEVEL:
High School diploma or equivalent is required.
LANGUAGE:
Effectively communicate with others both verbally and in written form using the English language.
EXPERIENCE:
Minimum of (3) years kitchen experience, with at least (1) year as a kitchen supervisor or Sous Chef.
SPECIAL SKILLS:
Proficient in Microsoft Office including, Word, Excel, and Outlook.
LICENSE/CERTIFICATION:
Serv Safe Certification required.
PHSYICAL DEMANDS AND WORK ENVIRONMENT
Ability to walk, stand, or sit for extended periods of time
Ability to lift, and move product up to 50 lbs.
Fine finger manipulation.
Work environment may include smoke and variable temperature, lighting, and noise levels.
Work may be performed indoors and outdoors during special events.
