Recommend, recommends wage and salary adjustments for personnel with- in established limits.
Ensures that all kitchen equipment is operated safely and with reasonable care, reporting mechanical problems to the proper department for repair. Generates and tracks work orders as needed.
Performs other duties as assigned.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Ensures that casino, property and departmental goals are identified, achieved and positive results are maintained.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Attends and satisfactorily completes all training as assigned Executive chef.
Ensuring promptness, freshness, and quality of dishes.
With the Director of Food and Beverage and F&B management team, directs the purchasing agent in matters pertaining to the purchase of products. Ensures all products necessary for kitchen operations are ordered and delivered in a timely fashion.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Coordinating cooks&039; tasks.
Executes and audits kitchen inventory and cost control systems and processes.
Sets performance expectations and provides coaching and operational support of the staff.
Through coaching, teaching and training, leads kitchen department personnel in the proper performance of their duties; leading by positive example at all times. Documents these actions as necessary.
Adheres to all regulatory, departmental, casino and tribal policies.
Maintains a clean, sanitary, safe and comfortable work environment for employees and guests; creating a positive work environment that fosters harmony and growth
Analyzes and evaluates kitchen department profits and loss statements and makes recommendations as to alternative courses of action.
Obtaining feedback on food and service quality, and handling customer problems and complaints
Setting and monitoring performance standards for staff.
Ensures all kitchen staff & supervisory members are presented with timely, honest and effective evaluations.
