• Analyzes and evaluates kitchen department profits and loss statements and makes recommendations as to alternative courses of action.
• Recommend, recommends wage and salary adjustments for personnel with- in established limits.
• Coordinating cooks&039; tasks.
• Sets performance expectations and provides coaching and operational support of the staff.
• 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.
• Ensuring promptness, freshness, and quality of dishes.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Performs other duties as assigned.
• 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.
• Executes and audits kitchen inventory and cost control systems and processes.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Attends and satisfactorily completes all training as assigned Executive chef.
• 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.
• Setting and monitoring performance standards for staff.
• 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.
• Adheres to all regulatory, departmental, casino and tribal policies.
• Designing new recipes, planning menus, and selecting plate presentations.
• Maintains a clean, sanitary, safe and comfortable work environment for employees and guests; creating a positive work environment that fosters harmony and growth
• Ensures all kitchen staff & supervisory members are presented with timely, honest and effective evaluations.
