SUMMARY:

The Kitchen Manager will assist the Executive Chef in managing the kitchen personnel, overseeing/coordinating all related culinary activities.  The Kitchen Manger will have an in-depth familiarity with the kitchen’s operations so that they may fill in for the Executive Chef when needed and assist them in resolving any problems that may arise on the job.  The Kitchen Manager must possess the ability to quicky and authoritatively delegate job tasks to a large staff.  They must also be able to draw upon their experience as a culinary chef who has worked in many different roles and settings to effectively coach and mentor kitchen cooks.  The Kitchen Manager will report to the Executive Chef.

ESSENTIAL DUTIES, RESPONSIBILITIES, and TASKS include the following and are to be performed within the company’s policies and procedures.  Additional duties may be assigned.

• Works with the Executive Chef in  planning and directing food preparation in the kitchen.
• Oversee kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
• Prepares daily production lists.
• Assist the Executive Chef with preparation of banquets and special events.
• Ensures that all stations remain stocked before and during the meal period.
• Verifies that kitchen staff follows all recipes, portion servings and presentation of food correctly.
• Keeps kitchen, dish and storage areas clean and organized.
• Places food and supply orders as directed.
• Receives product by verifying invoices and freshness of merchandise.
• Responsible for approving all prepared food items that leave the kitchen.
• Maintaining compliance with all Federal, State, and local gaming regulations in addition to the delivering of exceptional guest service to all internal and external guests.
• Maintain confidentiality of guest and member information and pertinent casino data.
• Always maintain good personal hygiene and a professional appearance.
• Compliance with punctuality and attendance policies required.
• Work independently and in a team-oriented, collaborative environment.
• Ability to successfully interact with all levels of team members and management.
• Conducts inventory as required by the Executive Chef

Reports To: Executive Chef

SUPERVISOR RESPONSIBILITIES:

• Assist in organizing and conducting meetings with the culinary team.
• Assist the Executive Chef with staff scheduling.
• Operating and overseeing use of appliances including kitchen and other small kitchen appliances.
• Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Ensures compliance with health, safety, sanitation, and alcohol awareness standards.
• Preforms many administrative duties, including ordering supplies and reporting to the Executive Chef and/or Director of Food and Beverage.
• Assist in the training, and oversee staff as needed.
• Oversee the daily workflow of the department.

QUALIFICATIONS:  

To perform this job successfully an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skills, and/or ability required.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

• High school diploma or GED equivalent.
• Culinary degree preferred but will consider three (3) years of culinary experience.
• Must be able to obtain and maintain Food Handlers Certification and Alcohol Server’s license.
• Must be 21 years of age.
• Must be able to obtain and maintain the required OOGC License.
• Must be a US citizen or provide documentation to work in the US.

SKILLS:

• Culinary Skills.
• Microsoft Office
• Mathematical skills
• Must be able to work in a fast-paced environment.
• Demonstrates strong business acumen.
• Excels at project management.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills with the ability to effectively train others.
• Ability to prioritize tasks and to delegate them when appropriate.
• Proficient with Microsoft Office Suite or related software.
• Knowledge and implementation of customer service principles, techniques, systems, and standards.
• Knowledge and understanding of commercial operating principles, practices, and procedures within area of business specialty. 
• Excellent oral and written communications skills.
• Ability to foster a cooperative work environment.
• Ability to communicate clearly and effectively.
• Ability to motivate staff through a teamwork approach.
• Proven leadership skills that include delegating as needed.

EQUIPMENT:

• Computer [Microsoft suite applications]
• Commercial kitchen stoves /ovens/fryers
• Slicers.
• Commercial-grade Dishwashers.
• Chef knives.
• Smokers/grills
• Trash Compactor/box bailer

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The employee will be required to stand and walk for prolonged periods of time, may occasionally be required to stoop, kneel, stretch, bend, and lift, up to 25 pounds.  May be required to lift over 25 pounds on occasion.

WORK ENVIRONMENT  

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.  This is an environmentally controlled environment. Evening, holidays, and/or weekend hours may be necessary depending on business requirements, imposed deadlines and workload.