Room Chef - Steakhouse

Description

Job Overview

The Culinary Room Chef is the person in charge of the kitchen. The Culinary Room Chef is responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules. He/She is also responsible for the execution of all aspects of food production in order to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department. The Culinary Room Chef is responsible for providing fast, friendly and courteous service to Guests.

Purpose

Our genuine engagement and positive energy provides guests, especially women, an escape into an exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Duties And Responsibilities

• Ensures that all food products prepared meet the established specifications and standards
• Ensures the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
• Plays a key role in menu planning and food cost control to adhere to budgetary requirements
• Works with the Corporate Executive Chef, F&B Director, and Marketing to build brand in cooking demonstrations, classes, and events.
• Represents the property as a culinary ambassador as needed
• Routinely visits guests while dining at culinary venues and offers the guest the opportunity to interact
• Works on site and off site to create personable dining experiences as requested
• Competes to delivery award winning culinary experiences as needed
• Develops menus to help develop WCH as an anchor in the nutritional and health conscience society
• Assists Corporate Executive Chef to implement latest trends in menu and creative foods 
• Contributes to social media efforts through My Club, blogging, and presentations
• Ensures the minimum level of labor is used to perform the required level of production
• Sets-up, stocks and services assigned food outlet(s) using specified methods during the assigned shift
• Completes required daily financial tools and reports
• Knowledge of HACCAP standards required
• Communicates variances from standards to  F&B Director
• Maintains a sanitary, neat, clean, organized, safe and comfortable environment for employees and guests
• Maintains a “Hands-On” management style, providing direct feedback, praise and encouragement in order to develop staff
• Creates a team environment between FOH and BOH staff
• Maintains an eye for detail, identifying deviations from expectations, and moving to action steps in order to improve operations
• Desires to be the “Best”; Consistently displays professionalism, dedication, integrity, and a true commitment to hospitality
• Develops staff, hires, coaches, schedules, and allocates staff time and efforts efficiently
• Ensures that kitchen equipment is handled safely and with reasonable care
• Other duties & responsibilities as assigned

Job Requirements (Please Ensure You Meet The Listed Requirements Prior To Applying)

• Graduate of a post high school two-year Culinary Arts School AND three (3) years’ progressive supervisory experience in food production in a hotel or high volume restaurant –required
• OR Four (4) years’ experience in a Management position in food production in a hotel or high volume restaurant–required
• OR Three (3) years’ experience in a Supervisory position in Food & Beverage with Wind Creek Hospitality– required
• Certification of Executive Chef by the American Culinary Federation (ACF) preferred but may be waived with extensive experience in the field in a similar capacity
• Proven performance in implementing and maintaining food production operational standards
• Excellent interpersonal, customer service and communication skills
• Possess excellent oral and written skills; Must be able to respond to visual and auditory cues; Professional appearance
• Proven ability in menu development and optimization techniques
• Ability to coordinate multiple tasks at once with minimal direction
• Ability to compile, compute, and analyze pertinent data needed for reports
• A practical culinary demonstration test may be required to qualify for this position
• Ability to work with the Attendance Enterprise or other computer based time and attendance, and/or client-booking systems, procurement systems, etc
• Ability to negotiate and build relationships with diverse departments and casino personnel
• Ability to implement strategic visions and plans into day-to-day operations
• Must successfully pass job interview, including a guest service audition
• Must be able to lift and carry 40 pounds
• Must be able to work independently and as part of a team
• Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Ability to adequately and successfully perform all aspects of this position
• Must possess a high level of maturity, dependability, and punctuality
• Demonstrated ability to communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats
• Must successfully complete Serve Safe Sanitation training
• Willing to work odd and irregular hours; Willing to travel and participate in training as recommended or required
• Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position

Online applications are accepted at www.windcreekhospitalituy.com/Careers . For internal employees please submit your Internal Job Posting Form to Human Resources located at the WCA property Human Resources office.