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About the Role
The Culinary Room Chef is responsible for a specific dining room kitchen, ensuring nutritious, safe, and appealing food while maintaining a sanitary work environment. This role involves menu planning, budget preparation, and managing payroll and food costs. Key duties include establishing quality standards, hiring, and training staff in cooking methods, presentation, portion control, and nutrient retention, all within Seneca Gaming Corporation's policies.
Responsibilities
- Report to work well-groomed in full uniform and on time with badge on upper left side of uniform.
- Provide prompt, friendly, and courteous service of food and beverage to all guests.
- Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language.
- Evaluate, reward, and discipline kitchen personnel as appropriate.
- Orient and train kitchen personnel in property and department rules, policies, and procedures.
- Train kitchen personnel in food production principles and practices.
- Establish quality standards for all menu items and for food production practices.
- Plan and price menus.
- Establish portion sizes and standards of service for all menu items.
- Maintain clean work areas, utensils, and equipment.
- Prepare food in a safe manner dictated by company standards and policies.
- Schedule kitchen employees in conjunction with business forecasts and predetermined budget.
- Maintain payroll records for submission to payroll department.
- Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.
- Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
- Relay all guest complaints and/or compliments to manager or supervisor on duty.
- Maintain a current understanding of all policy and guidelines regarding information security.
- Provide exceptional customer service to all patrons and communicate in a pleasant, friendly, and professional manner at all times.
- Maintain a professional work environment with supervisors, managers, and staff.
- Meet the attendance guidelines of the job and adhere to regulatory, departmental, and company policies.
- Complete all required SGC Training programs within nine (9) months from commencement of employment.
- Attend all necessary meetings.
- Duties, responsibilities, requirements, and expectations pertaining to this job are subject to change as needed.
- Hours are determined by a 24-hour schedule.
Requirements
- Must be 18 years of age or older upon employment.
- Excellent interpersonal, customer service, communication, coaching, team building, and problem-solving skills required.
- Extensive knowledge of fine seafood, protein, and poultry.
- Computer literate in all Microsoft Office applications including Excel, Word, and email as well as automated restaurant systems.
- Must possess excellent communication skills, including the ability to read, write, and speak effectively to employees as well as customers.
- Must have the ability to deal effectively and interact well with the customers and employees.
- Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
- Must be able to stand, walk, and move through all areas of the casino.
- Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations.
- Work involves moderate exposure to high temperatures and/or loud noises.
- Moderate physical activity is required along with the handling of objects up to fifty (50) pounds.
- Work environment involves some exposure to physical risk, which requires following basic safety precautions.
Skills
- Menu planning
- Budget preparation
- Payroll management
- Food cost control
- Hiring
- Training
- Cooking methods
- Presentation techniques
- Portion control
- Nutrient retention
- Fine seafood
- Protein
- Poultry
- Microsoft Office Suite (Excel, Word, email)
- Automated restaurant systems
- Customer service
- Communication
- Coaching
- Team building
- Problem-solving
- Interpersonal skills
Location
- Casino environment
Work Type
- Full-time
- 24-hour schedule
Experience Level
- A minimum of four (4) years as Sous Chef
- Two (2) years in a food preparation position in a high volume, 24-hour restaurant
Education Level
- Degree from a postsecondary culinary arts training program
Salary/Compensations
- $61,336.77
- Compensation is negotiable based on experience and education.
About the Company
- Seneca Gaming Corporation