SUMMARY:

Responsible for the preparation, production, and food cost control for a high-volume fine dining food venue while maintaining effective systems and controls for quality and consistency. The Chef de Cuisine must have strong administrative, production, managerial and culinary skills, and experience. Responsible for training, evaluating, and developing all kitchen team members.
Assist and do what you and your department can to create a fun, exciting entertainment experience for our guests and engaging, inclusive, supportive work environment for our team members.

EDUCATION:

• High School Diploma or GED
• 4-year degree in Culinary Arts and 5 years as a Sous Chef or kitchen/production manager or a 2-year degree in Culinary Arts and 3 years’ experience as a Chef de Cuisine or Equivalent or 6 years in a progressive kitchen leadership role in a high-volume food service operation with at least 4 years as a Sous Chef or higher

EXPERIENCE:

• Experience of all aspects of food operations including inventory control, scheduling, developing, and analyzing recipes, quality control, cleanliness, sanitation, production planning, waste control and food costing
• Experience with production cooking in a casino environment or high-volume food service operation
• Knowledge of menu design, costing and knowledge of culinary terminology and preparation methods
• ServSafe Manager certification or equivalent or must obtain within 90 days of employment
• TAM certification or must obtain within 60 days of employment
• Knowledge of front of house operations, execution, and elite guest service standards
• Experience working in a restaurant that specializes in Italian Cuisine preferred
• Experience working in a restaurant that specializes in fine dining preferred
• Proficient in upscale plate presentations preferred
• Proficient in meat fabrication, preparation, and execution preferred
• Proficient in seafood fabrication, preparation, and execution preferred
• Proficient in developing specialty desserts and pastries preferred
• Experience working with a Tribally run casino and/or resort preferred
  A documented and verifiable combination of education and experience may be substituted for degree requirements.

SKILLS AND ABILITIES:

• Excellent computer skills with experience in word processing, databases, and spreadsheets
• Excellent written, verbal, and interpersonal communication skills
• Guest service, interpersonal and teamwork skills necessary to maintain quality service delivery
• Accurate and detail-oriented
• Excellent problems solving skills
• Maintain high confidentiality
• Independently manage multiple tasks in a professional manner
• Ability to work independently with minimal supervision
• Ability to work cooperatively with all departments
• Ability to manage extensive amounts of paperwork
• Ability to operate most office equipment (computer, fax, copier, etc)
• Verifiable knowledge of development and successful management of departmental budgets, labor control and expenses
• Best practices of team member selection, development, and mentoring team members to success

KNOWLEDGE, COMPETENCES, AND TALENTS:

• Accountable - Accept responsibility and account for actions
• Assignment - Ability to accurately plan, hire, schedule, and correctly assign, appropriate workloads to your staff’s knowledge, skills, and abilities
• Collaborate - Ability to work with team members and management team to improve the gaming environment and continue to create a fun and exciting entertainment culture for our guests
• Communication – Clearly, concisely, and professionally use verbal and written skills with guests, team members, management team and vendors
• Guest Orientation - Establishes and maintains long-term guest relationships, building trust and respect by consistently meeting and exceeding expectations in a professional and ethical manner
• Confidential - Will maintain and abide to the highest standards of confidentiality pertaining to team member, department, LRCR, and guest information
• Detail Oriented – Ability to pay attention to the minute details of a given project or task
• Diversity – Work effectively with people regardless of their age, gender, race, ethnicity, religion, or job type
• Emotional Intelligence - Able to keep your emotional intelligence skills present and accessible, including thought and emotion control, emotional barriers, a flexible mindset and be conscious of and in alignment with the organization’s core values as you lead your department
• Empathetic – Appreciates and sensitive to the feelings of others
• Ethical - Demonstrates conduct conforming to the highest-level set of values and accepted standards
• Interpersonal skills - Able to work effectively with guests, team members, management team, and vendors
• Judgment - Makes well-reasoned and timely decisions based on careful, objective review and informed data
• Leader – Sets the standard, is an example and correctly influences and ensures others perform their jobs correctly, effectively, and responsibly
• Mentoring - Including but not limited to responsiveness to staff needs, personnel issues, and providing a consistent / timely / fair / accurate evaluation process to help each team member succeed.
• Organized – Possesses the trait of being organized and follows a systematic method of performing a task
• PC skills - Demonstrates proficiency in PC hardware, software and applications as required
• Policies & Procedures - Demonstrates thorough, accurate, working knowledge and supportive attitude of all organizational policies, procedures, guidelines, and systems
• Problem Solving – Understands and identifies existing and potential departmental problems / issues by obtaining relevant input, information and data and objectively evaluates and develops recommendations, develops, and evaluates alternative course of action, selects correct course, and follows up
• Professional Attitude – Value, motivate and appreciate each individual you interact with in your office, your department(s), the Casino, the community and all of our guests
• Reliable – Is dependable and trustworthy
• Respectful and Honest / Acts with Integrity - Is truthful and credible in the workplace with team members, management team, guests, and vendors
• Success of all - Ability to professionally, fairly, and correctly direct and supervise staff towards their personal and professional success

DISCLAIMER OF EMPLOYMENT:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job description. It shall govern all positions as defined in the Team Member Handbook. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required.
All Little River Casino Resort Team Members are responsible to ensure they are in compliance with Little River Casino Resort Policies and Tribal Gaming Regulations.

ACKNOWLEDGMENT:

I have reviewed the content and description of the above listed position and have been provided a copy of the description. I certify that I am able to perform the essential functions of this position as outlined in this description, with or without reasonable accommodation.

• Responsible for the daily food production aspects of a fine dining Italian steakhouse, and the supervision of kitchen staff.
• Drives food production planning, checks methods of preparation, portion sizes, and timeliness of food preparation, quality control, cleaning, and maintenance of kitchen, and maintains highest possible food standards set by the company.
• Operates various cooking stations and all cooking equipment and the ability to analyze data for consumption trends and production planning.
• Responsible for ensuring all company and department policies and procedures relating to food preparation are identified, documented, approved, and communicated effectively.
• Responsible for hands-on support in all areas when necessary.
• Responsible for managing food and labor costs in accordance with budget and quality standards.
• Responsible for controlling food usage to minimize waste.
• Responsible for ensuring that the kitchen is cleaned regularly and that all health codes and sanitation standards are maintained.
• Responsible for creating and implementing effective food production planning and execution systems, processes, and controls to maximize efficiency and profitability.
• Coordinates all ordering and receiving activities between the purchasing department and kitchen team members.
• Researches all food products with approved vendors for selection and approval processes.
• Responsible for the supervision, retaining, performance evaluations, training and disciplinary actions of team members.
• Assists in processing the hiring and termination of supervised team members and obtains approval of the Department Director for hiring and terminations.
• Must adhere to safety rules and regulations of Little River Casino Resort and of the department.
• Ensure that all department staff operates efficiently and effectively and that department goals / objectives are met on a monthly, quarterly, and annual basis.
• Actively conduct department meetings, managers meetings, and staff communication meetings.
• Attend seminars, work sessions, successfully complete training, and any other meetings as assigned, scheduled, or requested and/or requested by the LRCR General Manager.
• Prepare any monthly, quarterly and/or annual reports and/or updates required by the position.
• Must satisfactorily complete all training assigned by the Resort and the F&B department.
• Must adhere to the safety rules and regulations of the Little River Casino Resort and of the Food and Beverage department.
• Other duties as assigned.