Position Summary

Under limited supervision, direct and/or perform activities in support of the banquet operation for food preparation, display and storage.

Supervision Exercised

Supervised by Sous Chef

Leads Cooks, Cook Helpers and additional personnel as assigned.

Major Duties And Responsibilities

1. Assists the Sous Chef, Banquet Chef and Executive Chef with the training of cooks and with the preparation of weekly work schedules and daily break schedules for the culinary staff.  Assist in the creation of daily food production schedules, work assignments and recipe preparation.
2. Assures that all kitchen staff works in a safe and sanitary environment and adheres to standard recipes and plating instructions.
3. Assures that all kitchen employees cooperate with other kitchen employees as well as restaurant service employees to maintain a highly productive environment that is conducive to teamwork.
4. Assures that all kitchen work stations and storage areas are always kept in clean and orderly condition.   Assigns daily cleaning tasks to kitchen staff as needed. Advises Chef or Sous Chef of any necessary equipment repairs and follows up that repairs are done in a timely manner.
5. Ensures proper temperature logs are maintained.
6. Ensures personnel maintain the highest standard of personnel sanitation and proper and safe food handling procedures.
7. Investigates and resolves customer complaints about food quality/service in a timely fashion.
8. Facilitates and participates in Daily Stand Up Meetings to ensure property communication is shared and understood.
9. Timely completion of computer assisted training as required.
10. Responsible for the opening and closing of the kitchen as necessary.
11. Utilizes extensive knowledge of proper safe handling temperatures of food products.
12. Ensures the correct amount of food is prepared in accordance with anticipated business volumes and direction from Culinary Management.
13. Performs additional duties and responsibilities as necessary or assigned.

Secondary Duties And Responsibilities

Knowledge, Skills And Abilities

1. Ability to supervise and direct the work of employees.
2. Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.
3. Exhibiting a strong motivational commitment to the organization.
4. Ability to write and prepare standard reports and documents.
5. Knowledge of buffet line operations.
6. Knowledge of minimum temperature requirements for food/drink preservation.
7. Knowledge of Casino purchasing requirements and regulations desirable.
8. Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.

Minimum Qualifications, Education And Experience

Required

1. High School Diploma, GED certification or equivalent.
2. Two (2) years’ experience in a restaurant or food service capacity including one (1) year of supervisory experience.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Will require a post-offer, pre-employment and random drug screening.
3. Must successfully complete a New Mexico Food Handlers Course within 30 days of hire date.

Working Conditions

1. Work is performed indoors and outdoors.  Outdoor work is subject to extreme temperatures and inclement weather conditions.
2. Must be able to work a flexible schedule including weekends and holidays.
3. Work hours are subject to change with overtime work required.
4. Subject to hazards, which may cause personal bodily harm; smoke, common colds, influenza, dust, odors and elevated noise levels.
5. Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
6. Duties may involve walking, standing for long periods of time, sitting and crouching.
7. Specific required movements include the following:
   • Trunk - bend, twist, rotate, push, pull, carry
   • Arms – reach, carry, lift, twist, and rotate
   • Legs – lift, push, pull, twist, and rotate
   • Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.
8. Must be able to lift 50 lbs.