Culinary Operations Chef

SUMMARY DESCRIPTION: 

The Culinary Operations Chef is responsible for managing the daily operation of multiple restaurants, high volume casual kitchens and trendy quick service restaurants with a focus on farm to fork wherever possible. This also includes the team member dining room. The Culinary Operations Chef will be responsible for maintaining quality and consistency of food in the property in addition they will assist with efforts in training and development of all back of house management and hourly staff, scheduling, meeting, or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation.

ESSENTIAL JOB FUNCTIONS/DUTIES:List duties in order of time spent or importance.  Essential duties and tasks that must be performed with or without reasonable accommodation.

• Practices, supports, and maintains the Mission, Vision and Values of WarHorse Gaming, LLC.
• Presents oneself in a neat and clean appearance at all times.
• Creates and ensures a fresh, positive, and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount.
• Accountable for and dedicated to ensuring service commitments, standards/expectations, financial goals, and policies/procedures are consistently upheld.
• Builds rapport, commitment, and loyalty with peers, associates, and guests.
• Provides feedback, guidance, training and coaching and manages performance of assigned teams.
• Supervises preparation of daily food orders and monitors food costs.
• Establishes and maintains operational standards in the food production areas.
• Responsible for specifications and quality of all food products.
• Responsible for staff dining room food production, and quality service.
• Monitors quality, portions and garnishing of food presentations.
• Supervises and helps train and educate all chefs and cooks. Inspects food preparation processes to be sure that proper standards of taste, quality, quantity, and appearance are maintained.
• Promotes and maintains high standards of sanitation and health in food preparation, storage, personnel, tools, and equipment.
• Ensures cleanliness and proper sanitization of all kitchen equipment, china, silver, glassware, pots, pans, and work areas and re-stocking of supplies utilized by the culinary and front of house F&B teams.
• Interacts with upper management staff on related departmental and company issues.
• Creates a safe workplace for all employees; Oversees that all activities are in accordance with company guidelines.
• Creates positive, productive employee relations within all departments.
• Oversees, through the close monitoring of assigned outlets and personnel, food quality, efficiency and utilization of staff, product, and presentation.
• Collaborates with front and back of house F&B management to promote food and work safety as well as internal service satisfaction.
• Complies with all department and company rules, regulations, policies, procedures, internal controls and government rules and regulations. Performs all duties in a safe and careful manner.  Attends periodic meetings and training sessions.  Performs periodic safety training.
• Oversees events /group set-up and breakdown. Assigns duties as provided by management. 

Perform all other related and compatible duties as assigned.

JOB SPECIFICATIONS: Education, experience, skills required, equipment used.

• Must be 19 years or older.
• Must have minimum of an Associate’s Degree in Culinary Arts or Industry Equivalent or related experience.
• Five (5) or more years of Steward/Kitchen Management experience in large, multi-outlet, Casino/Hotel; three (3) years in a supervisory capacity required.
• Must have well-rounded food background, administrative and people skills.
• Must have extensive knowledge of all kitchen sanitation, equipment, operation, and maintenance of equipment.
• Extensive knowledge of food preparation techniques and nomenclature.
• Required to taste and smell foods.
• Knowledge of weights, measures, and recipe yield
• Excellent customer service/communication skills.

Tolerates industry standard chemicals used for cleaning and sanitizing

CORE COMPETENCIES:

Leadership and Navigation

Analytical and Critical Thinking

Problem Solving/Analysis

Communication

Ethical Conduct

Relationship-Building

Teamwork Orientation.

Engagement/Guest Focus

Initiative/Flexibility

Trust/Integrity

Stress Management/Composure

TRAVEL REQUIREMENTS: Travel is required for this position

WORK HOURS: Due to the unpredictable nature of the hospitality/entertainment industry, Team members must be able to work varying-schedules to reflect the business needs of the property.

CERTIFICATION REQUIREMENTS: Is this position responsible for selling, serving, or distributing alcoholic beverages or do they have comp authority?  Yes

Gaming License Required? Ability to secure and maintain NE Gaming License.

Other Certifications? Valid Driver’s License, Food Handler, ServSafe Certification, TIPS Alcohol Certification

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Ho-Chunk, Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. However, preference may be extended to persons of Indian descent in accordance with applicable laws.

PHYSICAL REQUIREMENTS ASSESSMENT

Rating Scale

0 – Not Applicable to This Position

1 – Normal:  Conditions Similar to Everyday Life

2 – Above Average:  Beyond Normal Levels

3 – Extreme:  Extraordinary Levels

Critical Job Elements:  For the questions that follow, use the rating scale above to describe the job.

WORK ENVIRONMENT:

1 Accessibility of all worksites required for the position

1 Exposure to weather and temperature extremes

1 Exposure to darkness

1 Exposure to cramped spaces

1 Exposure to loud noises

1 Exposure to chemicals and fumes

1 Exposure to dust

1 Exposure to heights

1 Exposure to work safety hazards

1 Exposure to secondhand smoke

1 Amount of overtime/extended work hours required

1 Availability to work various shifts with multiple start times

PHYSICAL EFFORT:

1 Physical mobility:  movement from place to place on the job, considering distance and speed

1 Physical agility:  ability to maneuver body while in place

1 Ability to lift up to 50 lbs

1 Physical strength to handle routine office materials and tools

1 Dexterity of hands and fingers: Must be able to perform opening, dropping, filling, closing and maintenance of all equipment utilized within the department

1 Dexterity of feet

1 Physical balance:  ability to maintain balance and physical control

1 Coordination:  including eye/hand, hand/foot, etc

1 Endurance:  prolonged physical activity with limited opportunity to rest

MENTAL EFFORT:

1 Concentration/intensity:  prolonged mental effort with limited opportunity for breaks

1 Memory, considering the amount and type of information

1 Complexity of decision making

1 Time pressure of decision making

1 Analytical thinking

1 Conceptual thinking

1 Ability to compute math calculations

COMMUNICATION:

1 Fluency in English

0 Fluency in another language

2 Verbal communication

2 Written communication

1 Non-verbal communication

SENSORY ABILITIES:

1 Ability to see

1 Ability to distinguish colors

1 Ability to hear

1 Ability to smell

1 Ability to taste

1 Sense of touch