Description
Job Overview:
The Culinary Room Chef is the person in charge of the kitchen. The Culinary Room Chef is responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules. Also responsible for the execution of all aspects of food production in order to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department. The Culinary Room Chef is responsible for providing fast, friendly and courteous service to Guests.
Purpose:
Our genuine engagement and positive energy provides guests, especially women, an escape into an exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.
Value System:
Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.
Duties and Responsibilities:
- Ensures that all food products prepared meet the established specifications and standards
- Ensures the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
- Plays a key role in menu planning and food cost control to adhere to budgetary requirements
- Works with the Corporate Executive Chef, F&B Director, and Marketing to build brand in cooking demonstrations, classes, and events.
- Represents the property as a culinary ambassador as needed
- Routinely visits guests while dining at culinary venues and offers the guest the opportunity to interact
- Works on site and off site to create personable dining experiences as requested
- Competes to delivery award winning culinary experiences as needed
- Develops menus to help develop WCH as an anchor in the nutritional and health conscience society
- Assists Corporate Executive Chef to implement latest trends in menu and creative foods
- Contributes to social media efforts through My Club, blogging, and presentations
- Ensures the minimum level of labor is used to perform the required level of production
- Sets-up, stocks and services assigned food outlet(s) using specified methods during the assigned shift
- Completes required daily financial tools and reports
- Knowledge of HACCAP standards required
- Communicates variances from standards to F&B Director
- Maintains a sanitary, neat, clean, organized, safe and comfortable environment for employees and guests
- Maintains a “Hands-On” management style, providing direct feedback, praise and encouragement in order to develop staff
- Creates a team environment between FOH and BOH staff
- Maintains an eye for detail, identifying deviations from expectations, and moving to action steps in order to improve operations
- Desires to be the “Best”; Consistently displays professionalism, dedication, integrity, and a true commitment to hospitality
- Develops staff, hires, coaches, schedules, and allocates staff time and efforts efficiently
- Ensures that kitchen equipment is handled safely and with reasonable care
- Other duties & responsibilities as assigned
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