Supervises the day-to-day preparation of food and supervision of kitchen employees on assigned shift.

• Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards.
  
• Responsible for requisitioning of food supplies.
  
• Exhibits sound culinary knowledge as well as understanding food cost and margins and how to best control them.
  
• Perform daily checks to insure the quality of the line set up.
  
• Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms.
  
• Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
  
• Must be able to work all stations on the line to assist the cooks when busy or provide breaks.
  
• Operate a productive, sanitary, team oriented working environment within budgeted guidelines.
  
• Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication.
  
• Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures
  
• Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities.
  
• Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary.
  
• Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed
  
• Conduct pre-shift meetings to communicate important information
  
• Build relationships with customers
  
• Prepare prep lists and production sheets
  
• Complete end of shift logs in a timely and accurate manner
  
• Encourage FOCUS standards; serve as FOCUS role model and enforce appearance standars
  
• Ensure service recovery activities
  
• Ensure timely and accurate performance appraisals and accurate work history entries.
  
• Be a participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions. Contribute to the improvement of the business with ideas.
  
• Work with other departments for the overall good of the casino.
  
• Adhere to regulatory, departmental and company policies in an ethical manner.
  
• If assigned to EDR:
  
• Be able to run cash register
  
• Adhere to internal control regulations in regards to variances Be able to run cash register

• High school diploma/G.E.D required
  
• 2 year culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred
  
• 3 years successful culinary experience
  
• 2 year culinary supervisory experience
  
• Must have completed Supervision the Big Decision and successfully pass the Super LAP skills test

• Knowledge of food preparation and presentation
  
• Basic computer skills
  
• Excellent interpersonal skills as well as documented excellent leadership/motivational skills
  
• Knowledge of sanitation standards and procedures
  
• Able to attend to multiple priorities simultaneously
  
• Problem-solving abilities
  
• Able to be on feet for 8 hour shift
  
• Able to bend, reach, kneel, twist and grasp
  
• Exposure to extreme heat or cold temperatures
  
• Available to work any shift as required
  
• Respond to visual and aural cues
  
• Read, write, speak, and understand English fluently
  
• Physically mobile with reasonable accommodation
  
• Must be able to handle high stress in the work environment and turn stress into high energy.
  
• Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required.
  
• Able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart
  
• Able to quickly perform mathematical computations

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