Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchases of all food and develops menus, maintaining approved food costs and labor costs.
- Review the daily activities; check the following: house count, forecasted covers for each outlet, meetings, purchases, appointments, VIP鈥檚/special guests and catering activity
- Maintain complete knowledge of and ensure staff鈥檚 compliance with all departmental/casino policies and procedures.
- Establish the day鈥檚 priorities and assign production and prep tasks to staff to execute.
- Review the daily specials and offer feedback to Sous Chef.
- Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
- Meet with Sous Chef鈥檚 to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Communicate additions for changes to the assignments as they arise throughout the shift. Identify situations which compromise the department鈥檚 standards and delegate these teaks.
- Take physical inventory of specified food items for daily inventory.
- Review the market list.
- Requisition the day鈥檚 supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
- Meet with Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
- Ensure that staff report to work as scheduled; document any late or absent employees.
- Coordinate breaks for staff.
- Inspect grooming and attire of staff; rectify and deficiencies.
- Check and ensure that all opening duties are complete to standard.
- Ensure that each kitchen work areas is stocked with specified tools, supplies, and equipment to meet the business demand.
- Ensure that recipe cares, production schedules, plating guides, photographs are current and posted.
- Check POS (MICROS) printers on the line; ensure they are in working order and there is enough paper available for the shift.
- Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
- Monitor performance of staff and ensure all procedures are completed to the department鈥檚 standards; rectify deficiencies with respective personnel.
- Work on line during service and assist wherever needed.
- Be aware of any shortages and make arrangements before the item runs out.
- Ensure that F&B Service Staff are informed of 86鈥檇 items and amount of available menu specials throughout the meal period.
- Observe guest reactions and confer with service staff to ensure guest satisfaction.
- Promote positive guest relations at all times.
- Be familiar with all casino services/features and local attractions/activities to reason accurately to any guest inquiry.
- Monitor and handle guest complaints by following procedures and ensuring guest satisfaction.
- Conduct frequent walk throughs of pastry kitchen areas and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
- Inspect the cleanliness of the line, floor and all kitchen stations. Direct staff to rectify an deficiencies.
- Ensure that staff maintain and strictly abide by state sanitation/health regulations and casino requirements.
- Maintain proper storage procedures as specified by Health Department and casino requirements.
- Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
- Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
- Develop new menu items, test, and write recipes.
- Assist Catering department with developing special menus for functions; meet with clients as requested.
- Supervise and direct the organization and preparation of food for the employee cafeteria.
- Review sales and food cost daily, resolve any discrepancies with the Controller.
- Minimize waste and maintain controls to attain forecasted food and labor costs.
- Ensure that excess items are utilized efficiently.
- Monitor and ensure that all closing duties are complete to standard before staff sign out.
- Foster and promote a cooperative working climate, maximizing productivity and employee moral.
- Oversee and direct training of new hires in specified phases of the pastry operation. Maintain an ongoing training program for existing staff. Reevaluate positions in the pastry kitchen and make changes wherever necessary.
- Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to casino standards.
- Conduct scheduled performance appraisals.
- Interview and hire new personnel according to casino policies and standards.
- Prepare weekly work schedules for pastry kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
- Prepare daily/weekly payroll reports.
- Document pertinent information in the log book and follow up on items noted during other shifts.