Room Chef - Casino jobs in Norfolk, VA

Supervisory Responsibilities:

• Yes, will have two Sous-Chefs reporting directly.

Duties/Responsibilities:

• Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members
• Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department.
• Monitors and controls food costs and assists with requisition of daily food purchase orders.
• Ensures proper staffing for forecasted volume and budgetary guidelines.
• Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes.
• Orders all food needed for the restaurant, ultimately being responsible for quality control of all food items. Collaborate with
• suppliers and the purchasing to establish and document product specification.
• Prepares menus, develops recipes, and prepares special menu items. Develops cost analysis and training guides.
• Monitors inventories and reports discrepancies to the Executive Chef
• Takes the food end of period inventory and presents it to the Department Analyst.
• Understands that this is a 24-hour responsibility and is always accessible.
• Meets budgeted figures for labor and other expenses.
• Ensures excellent guest service.
• Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs.
• Ensures all existing team members are attending follow up training sessions.
• Communicates any problems or concerns to the Vice President and other departments as needed.
• Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts.
• Maintains files in such a way that another manager could perform efficiently in the event of his/her absence.
• Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary
• work environment.
• Maintains high sanitation and safety standards.
• Maintains sufficient materials and products in the work location.
• Maintains security of products and areas assigned to department.
• Ensures rotation of products.
• Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to
• established company policies.
• Works with front of the house supervisors to ensure proper communication.
• All other duties as assigned.
• High School diploma

Certifications, Licenses, and/or Qualifications:

• Serve Safe certification
• Gaming license/registration as required by jurisdiction(s).
• 4 years’ experience as an Room Chef with multi-unit high quality volume operation or the Equivalent
• 8 years culinary experience.
• Culinary degree or equivalent work experience.
• 3 years casino experience.
• Ability to create and work within a budget.
• Responsible for training and supervision of culinary team members.
• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management).
• Computer literate in all Microsoft Office applications as well as automated restaurant systems.
• Must be able to understand and communicate Material Safety Data Sheets to all team members.
• Ability to communicate with Team members and guests
• Ability to be a TEAM player
• Ability to successfully fulfill the pre-employment process
• Ability to work flexible shifts and days of the week including holidays

Physical Requirements:

• Prolonged periods of standing and bending
• Must be able to lift up to 25 pounds at times.
• Ability to work flexible shifts and days of the week, including holidays.