Kitchen Manager - Winner's Circle Indianapolis at Caesars Entertainment

Indianapolis, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

0.0

Posted On

12 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Menu Development, Staff Supervision, Budget Management, Sanitation Standards, Training, Food Safety, Quality Control, Customer Service, Communication, Problem Solving, Time Management, Team Leadership, Inventory Management, Culinary Skills, Risk Management

Industry

Gambling Facilities and Casinos

Description

Responsible for all food production including that used for the restaurant, banquet functions and other events. Develops menus, food purchase specifications and recipes. Supervises staff and develops and monitors food and labor budget for the department. Maintains the highest level of professionalism, food quality and sanitation standards. DIRECTLY SUPERVISES: Cook NG INWC (s), Bartender NG INWC (s), Dishwasher NG INWC (s), Porter NG INWC (s), and Server NG INWC (s) KEY JOB FUNCTIONS: • Plans menus for all food outlets. • Schedules and coordinates the work of other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. • Leads team members by creating a positive, supportive environment where talents, skills and trade practices are exchanged, practiced and enhanced. • Requisitions products and other necessary food supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes and maintains controls to minimize food and supply waste and theft. • Safeguards all food preparation by team members implementing and conducting on-going training to increase knowledge in all areas of the kitchen, including proper food preparation, safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation to help assure consistent and high quality food to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Prepares necessary data for applicable areas of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. • Conducts pre-shift meetings. • Consults with facility GM about food production aspects. • Cooks or directly supervises the cooking of all items. Monitors preparation and quality of all food items, especially items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality, price and standards related to goods are consistently attained. • Interacts with management to assure that food production consistently exceeds the expectations of the guests. • In conjunction with the management team, assists in maintaining a high level of service principles in accordance with established standards. • Helps develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Support safe work habits and a safe working environment at all times. • Enforces all appearance and uniform guidelines. • Ensures departmental compliance with all regulatory, internal controls, policies and procedures. • Communicates with team members regularly to facilitate the effective flow of communication throughout the company. • Ensure that exceptional guest service standards are being utilized throughout the department and that appropriate actions are being taken to correct any noted deficiencies. • Perform other duties as directed 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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SUPERVISORY RESPONSIBILTIES: Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Directly supervises multiple employees within the OTB Food & Beverage department. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Provide, develop, train, and maintain a professional work force. Ensure all services to members/guests are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all team members in areas of responsibility. REQUIRED PERSONAL COMPETENCIES: Responsible for fostering a fun and professional environment; being gracious to all guests and co-workers; promoting a positive influence in the community; and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance comply with established standards. Maintains a professional work environment with management and staff. OTHER SKILLS AND ABILITIES: Ability to interact positively with supervisor, management, co-workers, members, guests and the public to promote a team effort and maintain a positive and professional approach; produce a high volume of work in an accurate, timely, complete and that is of high quality. Ability to come to work regularly and on time, follow directions, take constructive criticism, treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or unprofessional behavior. RISK MANAGEMENT: Will manage risk factors within department or division employed, in such a way as to eliminate company exposure to insurance claims and legal/court challenges. Ensures that all company, department or division activities and operations are carried out in compliance with local, state, and federal regulations and laws governing business operations. This includes, but is not limited to, adherence to Human Resource, safety and workers’ compensation policies and procedures. SOCIAL SKILLS AND EXPERIENCE: Must have an outgoing, energetic and enthusiastic attitude and be comfortable initiating conversations, creating a fun environment and maintaining a high level of professionalism with our guests and team members. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Minimum of three years kitchen management experience and culinary degree is preferred. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals; write routine reports, business correspondence and procedure manuals; speak effectively before groups of customers and/or team members. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and/or governmental regulations; effectively present information and respond to questions from managers, committees, suppliers, members, guests and team members. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as: discounts, interest, commissions, proportions, percentages, area, circumference, volume and apply concepts of basic algebra and geometry. REASONING ABILITY: Ability to interpret and apply common sense to carry out instructions furnished in written, oral, or diagram form; deal with problems involving several concrete variables in standardized situations; deal with a variety of concrete variables in situations where only limited standardization exists. COMPUTER SKILLS: Working knowledge of various computer software programs including Microsoft Office and experience with purchasing software. CERTIFICATES, LICENSES, REGISTRATIONS Must be able to obtain and maintain a license from the Indiana Horse Racing Commission. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste and smell. The team member frequently is required to stand, walk, and sit. The team member is occasionally required to climb, balance and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate. ACCESS TO CONFIDENTIAL/PROPRIATARY INFORMATION: None ACCESS TO GAMING FACILITY: None

Responsibilities

The Kitchen Manager is responsible for all food production, including menu planning, staff supervision, and maintaining high standards of food quality and sanitation. They also manage the food and labor budget and ensure compliance with safety regulations.