It is the responsibility of the Gourmet Room Chef to develop and implement current menu items and cooking techniques, foster a culture of high-performance and employee engagement, and make decisions that enhance financial and operational performance. All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures including health sanitation and safety policies.
Communicates effectively with all management and co-workers with regards to the operations of the kitchen.
Assumes complete charge of kitchen.
Supervises and maintains cooking standards and techniques of all employees.
Works with Stewarding management to effectively oversee functions within the room.
Coordinates and collaborates with various departments to ensure successful operations of the room.
Prepares orders for daily and upcoming functions.
Ensures proper usage and rotation of all food items.
Checks freshness and quality of food and presentation and maintains proper inventory levels.
Oversees all food preparation and production.
Expedites all event food orders.
Creates new recipes and contributes to the menu format, design, and implementation.
This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.
Monitors overtime and ensures staff motivation.
Monitors training of new employees to help them achieve higher goals.
Manages human resource responsibilities to include hiring/firing, training, issuing discipline and ensure the proper documentation of all actions taken.
Achieves service, financial and Human Resource goals set forth by property Executives.
Effectively handles employee relations and HR functions.
Upholds the Company's core values.
Supervises and supports Corporate Social Responsibility (CSR) initiatives.
EDUCATION and/or EXPERIENCE:
High school diploma or equivalent.
At least four (4) years in a managerial role in a restaurant.
At least four (4) years as an Executive Chef or Room Chef.
Certification in a culinary arts program or equivalent.
CERTIFICATES, LICENSES, REGISTRATIONS:
MA Gaming License as required
Food Handler's Card.
ServeSafe certification or ability to obtain certification within 90-day probation period.
Demonstrates Business Acumen and Sound Decision Making: Sets direction and makes informed decisions that enhance financial and operational performance. Demonstrates highly effective critical thinking skills. Seeks out and leverages information and data to inform business strategies. Maintains an enterprise-wide perspective that enhances business profitability.
Leads and Develops a High-Performing, Inclusive, and Diverse Workforce: Creates a culture of high-performance and employee engagement. Assesses skills of team members and provides developmental opportunities to enhance current and future performance. Holds self and others accountable and enforces high standards. Coaches and mentors others and provides candid and constructive feedback. Leverages employee differences and diversity of thought.
Champions Innovation and Change: Creates an environment in which creativity and innovation are the norm and change is not only accepted but encouraged. Takes appropriate risks and encourages others to do so. Demonstrates an ability to facilitate and lead through change.
Partners and Collaborates with Others: Proactively seeks input from others, leveraging diversity and individual expertise. Communicates effectively, providing the right message to the right audience at the right time. Develops, maintains, and leverages a network built on trust within and outside of the company in support of initiatives. Demonstrates tact and diplomacy, and honors commitments to others.
Exemplifies Leadership Integrity and Courage: Sets a forward-thinking vision and drives the organization to meet that vision. Makes difficult or unpopular decisions for the good of the business. Displays personal resilience and is not discouraged by resistance or obstacles. Demonstrates ethical behavior and integrity regardless of the situation. Exhibits professionalism, flexibility, confidence, and composure.
Pursues Personal Development: Is intellectually curious and continually seeks self-improvement. Actively asks for and acts upon feedback from others. Consistently works to enhance leadership skills, technical skills, and community involvement.
Inspires a Values-Based Culture: Understands, communicates, and acts in accordance with the company's core values (teamwork, integrity, and excellence) and demonstrates their connection to the success of the business. Incorporates Corporate Social Responsibility pillars (volunteerism and philanthropy, diversity and inclusion, and sustainability) into the business culture.
Knowledge of Food and Beverage: Maintains a comprehensive understanding of food and beverage operations, including products, services, sanitation and safety, and food and beverage-related facilities and equipment. Stays current on company, industry, and consumer trends to leverage products and concepts to support company-wide food and beverage strategies. Understands and utilizes business intelligence/systems technology to enhance operational effectiveness and the guest experience.
Demonstrates and Embraces Exceptional Service: Understands the Service Profit Chain and creates a culture of empowerment and team accountability that drives employee engagement and service excellence. Maintains high level of presence in all areas of the operation to ensure staff interactions with guests result in a personal connection at every point of contact and deliver high levels of satisfaction and enjoyment of their experience. Utilizes available internal and external tools, reports, scores, and metrics to guide training needs and guest service strategies. Leads by example by listening and empathizing during employee and/or guest interactions and ensures an effective and timely resolution when issues arise.
Operational Planning and Execution: Plans, communicates, and maintains high levels of role clarity by engaging with staff to ensure they are meeting guest expectations, handling service volumes, and maintaining operational efficiencies. Establishes, implements, and holds team accountable for standards, policies, and procedures to ensure that all parts of the operation work together cooperatively and effectively to improve speed of actions. Uses forecasts and knowledge of business trends to effectively plan staffing levels, set purchasing strategies, and maintain appropriate inventory levels to support an efficient and effective operation.
Business Ownership: Champions an entrepreneurial spirit to create a culture of ownership and accountability among the team. Understands business drivers and collaborates with Marketing and Public Relations to create and implement programs and campaigns to maximize current channels of revenue. Stays current on and optimizes company programs and initiatives that support the company's strategic plan.
Regular scheduled hours : Work Days: Varies Hours: Varies
Other Must be flexible if needed for occasional work outside of normal business hours.