Under the direction of the Vice President of Food & Beverage, the incumbent is responsible for overseeing all kitchen operations including menu concepts, production, management and direction of culinary staff, health and sanitation standards, product specification and all costings.
Responsibilities
Essential duties include, but are not limited to:
Exhibit conduct in accordance with all regulatory and departmental policies, procedures. And requirements.
Oversee all culinary operations for Front and Back of the House.
Responsible for the concept and ideation, design, development, and execution of all pre-opening duties including kitchen design and architectural construction, restaurant design, bar design, critical path management and construction, OS&E budgeting and purchasing, FF&E criteria design, restaurant layout, operational budgeting, payroll budgeting and forecasting, restaurant concept design, hiring, product and vendor sourcing, warehouse building and design.
Communicate with members of management and line team members daily regarding job requirements, expectations and outstanding issues.
Communicate with management, other departments, and designated culinary leadership and team members to understand and address their needs.
Institute cost control procedures and standards of performance.
Counsel, guide, train and instruct assigned team members in the proper performance of their duties, including kitchen team members.
Work with manual and automated systems and develop or implement procedures, formats, budgets, testing, training and documentation.
Develop and implement operating standards as necessary.
Provide project leadership and project management as necessary.
Ensure all kitchens and Back of House areas are in compliance with all applicable local, state and Federal laws and guidelines.
Maintain a clean, safe, hazard-free work environment within all areas of responsibility.
Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc.
Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
Demonstrate commitment to assisting in the development of all team members including any Seminole Tribe members participating in the Tribal Career Development program and, when a Seminole Tribe member's assignment falls within your direct area of responsibility, act as a personal mentor/career advisor to the Tribe Member and submit progress reports and information to the Director of Tribal Development.
Ensure prompt and discreet notification to appropriate management and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations.
Stay abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
Promote positive guest and team member relations. Resolves guest complaints as necessary.
Qualifications
Experience:
Bachelor's Degree in Business or certification from a culinary institute.
Must have 10 years of experience in a senior level position with strong knowledge of food principles and theories, specifically in a hotel/casino environment, with extensive experience overseeing the operations of multiple outlets.
Strong background in monitoring of food and labor cost, menu development and costing, along with ordering and inventory procedures and health and sanitation laws and guidelines.
Requirements:
Excellent interpersonal, communication, project management, planning, organizational and multi-tasking skills.
Extensive skill, knowledge and experience in all aspects of the kitchen operation.
Ability to create written and financial reports.
Ability to effectively manage a widely diverse employee pool and to lead and mentor a team.
Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
Ability to work independently.
Must be able to respond calmly and make rational decisions when handling guest and employee conflicts.
Ability to work weekends, varied shifts and holidays.
Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.