Specialty Chef - Mexican Cuisine

 Job Summary:

This position reports directly to the Executive Chef, and works as a team member while directing operations in Garde Manger, Main Kitchen and Butcher Shop.  Ensures the operations of a productive, sanitary, team oriented working environment within budgeted guidelines.

Qualification

Vast knowledge of Various food preparations within the Mexican Cultural and Regional Cuisines.

• Two years prior experience in Garde Manger and Butcher Shop preferred.
• Sound culinary knowledge.  
• Understands food cost and margins, and how to best control them. 
• Strong knowledge of line of supply. 
• AS-400 ordering system knowledge preferred. 
• Must possess excellent people skills. 
• Must have the ability to teach and motivate staff. 
• Understands the concept of, and how to administer progressive discipline. 
• Must be able to display an active, well organized and well-groomed appearance at all times.
• Essential Job Functions:
• Facilitates a team structure between the front and back of the house staffs to assure that each guest has a positive experience. 
• Holds a daily pre-shift meeting with culinary staff to discuss the day’s business, and all other pertinent information. 
• Insures the integrity of all recipes by maintaining a current recipe file and trains all employees to follow recipe specifications and procedures. 
• Performs daily line checks to insure quality of line set up. 
• Monitors daily labor hours scheduled and consumed. 
• Adjusts to slower periods by encouraging no times and early outs. 
• Verifies accuracy of sign in sheets and turns them into payroll nightly. 
• Maintains budgeted food cost by adhering to recipe standards, maintaining low inventory levels in coolers and storerooms (J.I.T.), taking daily inventory of all high cost items, utilizing the cost transfer system, and evaluating the P mix daily to verify usage to items sold. 
• Acknowledges superior performance and corrects negative performance issues by using the discussion planner and progressive discipline as needed. 
• Maintains an active role in the training and supervision of stewards and wait staff. 
• Fills out daily Culinary shift reports and forwards to the Executive Chef. 
• Attends weekly Culinary Focus meeting and monthly Food and Beverage meeting. 
• Trains staff on emergency procedures. 
• Establishes a nightly dining room presence to solicit feed back from guests.
• Spends the majority of time interviewing, training, and selecting employees
• Conducts Performance Reviews
• Makes or recommends wage increases
• Makes or recommends promotions
• Provides for safety and security
• Handles employees' complaints or grievances
• Recommends disciplinary action or disciplines employees
• Plans work
• Supervises and monitors work
• Monitors legal compliance with federal, state, and gaming laws

Physical, Mental & Environmental Demands:           

• Must be able to maneuver to all areas of the kitchen, restaurant, hotel, and casino. 
• Must be able to conduct conversations with guests and employees and speak distinctly and persuasively with others. 
• Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing work environment. 
• Must be able to work in extreme hot or cold temperatures. 
• Must be able to calculate numbers and solve complex problems. 
• Must be able to respond to visual or aural cues. 
• Must be able to react quickly to resolve problems or conflicts. 
• Must be able to cook and create new, innovative and imaginative recipes. 
• Must be able to read, write, speak, and understand English.