SUMMARY:

Assist in the operation of assigned Food & Beverage outlets, which may include the following: Bakery, Banquet, Bingo Snack Bar, Buffet, Grill, Coffee Bar, Team Member Dining Room (TDR), Steakhouse, and Stewarding. To include meal service, supervision of the staff, food & supply ordering, kitchen organization and efficiency.

ESSENTIAL DUTIES AND Responsibilities:

• Supervises the production of daily prepared items in the assigned Food & Beverage kitchens
• Develops and maintains a positive work environment throughout assigned Food & Beverage areas
• Communicates and works closely with front of the house and back of house management to ensure a quality Team Member-guest experience
• Provides adequate training and tools for Team Members so they may effectively perform necessary job duties
• Responsible for assisting with the hiring and development of personnel while ensuring an adequate level of labor is used to perform the required level of service
• Understands and administers performance appraisals, sets performance expectations and provides coaching and operational support for Steakhouse kitchen staff
• Meets the attendance guidelines as outlined in the Prairie Band Casino & Resort Team Member Handbook 
• Prepares various menu items and garnishes accordingly
• Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost
• Assists the Steakhouse Manager with specials of the day and banquet preparations
• Inspects the following day’s menus and writes out food requisitions for necessary food portions
• Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food
• Assists in cooking and carving meats and difficult dishes during rush periods
• Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same
• Responsible for adhering to standard recipes
• Other duties as assigned

Reports To: Executive Chef

Supervises: Sous Chef, Lead Cook, Cook, Specialty Cook, Steward, Cashier/Host, Server Assistant, Bartender, Food Server

KNOWLEDGE, SKILLS, AND EXPERIENCE:

Required

• High School Graduate
• Two years of Culinary Arts School or equivalent technical training in Food & Beverage
• Five years of restaurant industry work, including three years progressive supervisory experience in food production in a gaming, hotel, or chain restaurant environment with P&L responsibilities
• Budget and P&L knowledge and experience
• Familiarity with Microsoft Office products and basic office equipment
• Knowledge of food and labor costs
• Must demonstrate strong verbal and written communication skills
• Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook
• Must be able to work independently and as a member of a team 
• A record of satisfactory performance and reliability in all prior and current employment

PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS:

• Physically mobile with reasonable accommodations
• Respond to visual and aural cues
• Must be able to read, write, speak, and understand English
• Operate in mentally and physically stressful situations, required
• Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment

Indian Preference Exercised

Prairie Band Casino & Resort reserves the right to make changes to the above job descriptions whenever necessary. As part of Prairie Band Casino & Resort’s hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification.