About the Role
The Restaurant Chef will assist in the overall operation and supervision of the culinary team in a designated restaurant. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for guests.
Position Responsibilities
Essential Functions
Continuous standing and periodically walking for long periods of time; walking on different floor surfaces
Periodically pushing and pulling heavy carts and lifting products in proper storage areas
Constantly stooping, bending, reaching
Frequently lifting and carrying up to a maximum of 75 lbs. alone; walking distances of up to 200 ft.
Occasionally pulling up to 200 lbs. with a cart
Temperatures vary from hot to cold areas
Days and hours may vary; all shifts may be required at times
Exposed to and in contact with hot equipment
Moderate to loud noise levels
Must have a minimum of five years’ experience in culinary arts, three years in a supervisory capacity
Must be Serv Safe and HACCP certified
Must be able to read, speak and write English
Must have minimum Associate’s degree in Culinary Arts or industry equivalent or related experience
Advanced experience in the operation of Micros or other POS systems including Stratton Warren, as well as the ability to generate and effectively and accurately analyze reports from these systems is required.
Exposure to casino related environmental factors, including but not limited to, secondhand smoke, excessive noise and stress related to servicing customers in a fast paced environment
Must be able to stand for an entire shift and be able to move throughout the casino/hotel areas
Must be able to work holidays, weekends, and flexible shifts/hours
Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
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