Restaurant / Room Chef- New Orleans, LA
Ameristar Casinos
Restaurant / Room Chef Summary
Primary focus will be on facilitating through the Executive Chef the timely execution of all menu items, making sure all food items are cooked to the guests requirements and company standards.
Responsibilities of Restaurant / Room Chef Includes
Maintains a positive attitude at all times, supporting the policies of Senior Management of the Casino as well as Senior Management of Ameristar Casino, Inc.
Adhere to established department and property policies and procedures regarding guest service standards.
Must maintain the strictest confidence of any and all confidential information disclosed by an Ameristar entity.
Coach, monitor, and develop team members for improved performance.
Issuing timely performance evaluations on subordinates and offering developmental guidelines and resources to achieve goals.
This is a uniformed position, which requires that team member’s are in compliance with uniformed appearance standards while on duty.
Track team member’s attendance in accordance with approved attendance-tracking system.
Responsible for confirming department team members’ time in Kronos daily.
Demonstrates ability to produce all recipes on restaurant menus and specials in a consistent manner in accordance with menu standard.
Demonstrates ability to perform advanced production and service skills to include set-up tasks of every station in the kitchen.
Demonstrates complete knowledge of control in kitchen operation including portions, wastage, production, plate presentation and possesses ability to create and execute recipe development and menu specials.
Possesses ability to take inventories, place orders, receive orders and will be required to carry out all.
Practice safe food handling and sanitation duties as given to by management.
Demonstrates the ability to handle varying business with little assistance.
Demonstrates willingness to assist other team members as needed without being asked.
Demonstrates ability to train and cross train all culinary personnel for all phases of food preparation according to Ameristar standards.
Demonstrates ability to schedule all personal according to weekly forecasts and attended all mandatory meeting as required.
Demonstrates the ability to communicate through E-mails, Log books, verbally and written.
Demonstrates ability to ensure all costs are controlled though weekly meeting with executive chef and F & B Director.
Demonstrates the ability to be proactive in maintaining Ameristar standards.
Demonstrates the ability to follow up on projects in a timely manner and develop Sous chef to the next level though guidance and training.
Demonstrates the ability to be proficient at all computer systems to ensure all requisitions, transfers and production quantities are maintained to Ameristar standards.
Demonstrates the ability to ensure all evaluations, counseling, reprimands and disciplines actions are given in a timely manner.
Complies with departmental policies as well as with Company rules, regulations, and policies set forth in the employee handbook.
Reports any equipment malfunctions. Maintains station in a neat and orderly manner.
Reports with proper tools, clean uniform and recommended footwear at the stated time.
All other duties as assigned.
Required Knowledge and Skills:
Must have excellent guest service skills
Must have working knowledge of menu presentation, menu development, sanitation, food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation and safety regulations
Uses appropriate language when engaging guests and co-workers in conversation, communicating clearly and courteously, provides continued service to all guests
Determines the nature of guest concerns and takes appropriate action to resolve general concerns, obtaining assistance from the proper personnel, as necessary.
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