Restaurant Chef (Teppanyaki)

Purpose of Position:       

Responsible for the overall operational efficiency and effectiveness of an assigned kitchen and/or food production outlet(s). Ensure the highest level of guest satisfaction while minimizing operating costs. Responsible for the execution of all Table Mountain Casino policies/procedures and ensure that all services provided achieve the established standards within the agreed budgetary controls. Advise the Executive Chef and/or Director of Food & Beverage on all matters relating to the kitchen area. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Job Responsibilities and Duties:

• Supervises the functioning of all kitchen employees, facilities, and costs and contributes to maximizing the overall Food and Beverage departmental profit.

• Controls, analyzes and ensures optimum performance of the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and presentation; Operating/payroll/food costs; Cleanliness, sanitation, hygiene.

• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.

• Establishes and maintains effective Team Member relations and interdepartmental working relationships.

• Conducts, under the guidance of the Executive Chef, such functions as interviewing, hiring, performance evaluations, disciplinary actions, memos, documents and reports to ensure appropriate staffing and productivity.

• Develops formal training plans and conducts on-the-job training sessions for kitchen staff.

• Responsible for the preparation of menus and participates in the pricing policy in consultation with Executive Chef by taking into consideration the following: Local requirements; Market needs; Competition; Trends; Recipes; Potential costs; Availability of Food and Beverage products; Merchandising and promotion.

• Responsible for determining and maintaining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with Company quality and quantity standards. Inspects all perishable food items received for quality.

• Attends and contributes to weekly department head meetings and to weekly Food and Beverage departmental meetings.

• Keeps an up-to-date standard recipe file for all food items, to include: Sales history; Sales mix; Actual cost; Potential costs; Par stock; Production time.

• Perform other duties and projects as assigned.

Education/Experience:

• High school diploma or equivalent is required, unless otherwise waived by Human Resources Management.

• Diploma or Associates of Arts Degree in Culinary Arts from an accredited institution is preferred.

• Five (5) years of experience in kitchen management role and ServSafe certification are required.

• Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, inventory control, computer literacy, and problem-solving skills are required.

• Demonstrated ability to understand cost control methods pertaining to individual menu items.

• Experience with menu development and costing are required.

Must be able to work Nights, Weekends, and Holidays