Under general supervision, assumes responsibility for the preparation of all food and pastry used in banquet functions. Develops menus, food purchase specifications and recipes; supervises the work of banquet kitchen staff; management and serving staff to ensure that food is ready in a timely fashion.
Ensures that workstations are properly equipped with tools and food; prepares high-quality food; and performs other duties as required.
The position is distinguished from other cooking/kitchen staff by its direct responsibility for food preparation/ cooking operations and the supervision of other staff.
Provides direction, establishes priorities, assigns tasks, coordinates and directly supervises the work of other kitchen personnel.
ESSENTIAL FUNCTIONS: (This class specification may not include all the duties listed, nor do the examples cover all the duties that may be performed.)
Supervise overall kitchen operations by establishing priorities, coordinating and/or monitoring the work of staff, including assigning tasks, scheduling employees and approving time off, administering corrective action, providing training and evaluating performance in order to promote smooth, efficient operations.
Direct food preparation operations by assigning tasks and coordinating their timely completion so that food comes out promptly and simultaneously, upholding the highest standards of Golden Touch guest service.
Supervise the performance of banquet kitchen staff, providing regular input regarding quality and quantity of work; provide employees with guidance and direction to correct deficiencies and improve productivity.
Establish, maintain, evaluate and/or revise practices and procedures to be followed by assigned personnel in the course of daily operations in order to promote operational efficiency.
Communicate policies to staff; ascertain the impact of new or revised policies and disseminate pertinent infor-mation to affected parties.
Actively promote guest satisfaction and repeat business by maintaining contact with kitchen staff, management, serving staff and customers to ensure that dining details are handled properly and customers' concerns are addressed in a timely and mutually satisfactory manner.
Oversee compliance with the approved expenditures during the fiscal year by evaluating the need for budget augmentations and making recommendations to the Director of Food and Beverage as they arise.
Establish guidelines for workstation(s) set up by developing set up sheets to ensure that each station is sanitized, properly and adequately stocked with tools, equipment, supplies and food so that orders are prepared in a timely fashion.
Ensure the quality and safety of food by establishing cleanliness, sanitization and organization standards for food preparation surfaces and areas, walk-in coolers/refrigerators and storage areas, proper food labeling and closing requirements in order to comply with outside regulations and departmental policies, procedures and standards.
Prepare food items of consistent quality in a sanitary and timely manner by following recipes, portion controls and presentation specifications in order to ensure the highest standards of cleanliness and Golden Touch guest service.
Respond to guests' questions, using the Quick Reference Guide, providing information about casino gaming promotions, special and other events and/or programs in order to assist guests, advertise marketing campaigns and encourage guest attendance and participation.
Respond to public inquiries in a courteous manner to provide information within the area of assignment.