Essential Duties & Responsibilities
Oversee the day-to-day operation of the Commerce Casino food program. Including the management of all back of house employees in coordination with the Director of Culinary Operations, Specialty Chef, and Sous Chefs.
Organize and deploy the Sous Chefs and Kitchen Management team to efficiently and effectively operate each individual Food and Beverage revenue center.
Responsible for the leadership, evaluation, training, hiring, and scheduling of all personnel.
This will be accomplished through effective leadership of direct reports (Sous Chefs, Kitchen Managers and Kitchen Leads) as well overseeing the interaction and training of line level employees.
Strategically implement systems with the end goal of meeting or exceeding the fiscal goals (Food Cost, Labor Cost) of the Food and Beverage department. Ready and able to participate in interviewing/hiring potential candidates, creating relevant schedules, training/cross-training employees.
Track and record inventory daily and replenish, as necessary. At month end, assist in the full back of house inventory. Work with the Specialty Chef and Culinary Operations Director to provide feedback during monthly review of P&L Assist in the formulation of service policies and standards.
Provide leadership and direction in the enforcement of these standards.
Ensure HACCP plan is in place and adhered to by all back of house employees. This is done through the creation and implementation of daily FusionPrep logs/checklists and service audits.
Ensure accurate and timely documentation of performance reviews, performance issues, attendance variance reports, customer issues, and shift reports.
Work closely with the Director of Culinary Operations, Specialty Chef, and Sous Chefs to design new menus with seasonality, consistency, and profitability in mind.
Assure all Commerce Casino Policies, Procedures, and Standards are always followed, specifically those set by the Culinary Leadership Team.
Ability to provide summary reports and financial summaries and updates to Culinary Leadership Team.
Actively participate in departmental and company training programs as required.
Perform additional tasks as directed by Culinary Leadership Team.
Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Core Competencies
1.
Adaptability
– Adapts to change, is open to new ideas, willingly takes on new responsibilities, handles pressure, and adjusts plans to meet departmental/business enterprise needs.
2.
Budgets/Cost Control – Plans for and uses resources efficiently. Always looks for a way to reduce costs.
Creates and contributes to accurate and realistic budgets. Tracks and adjusts budget accordingly.
3.
Communication
– Communicates well both verbally and in writing. Creates accurate and punctual reports, demonstrates good listening skills. Demonstrates behavior that is welcoming, friendly, open and approachable.
4.
Decision Making/Judgment – Recognizes problems and responds appropriately.
Systematically gathers information, sorts through complex issues and seeks input from others.
Addresses root cause of issues and makes timely decisions. Ability to make difficult decisions.
Communicates decisions to all appropriate personnel/departments/business enterprises.
5.
Job Knowledge
– Demonstrates the necessary management, administrative, professional and/or technical skills to meet or exceed position expectations.
Uses common sense approach to completing tasks and
meeting deadlines.
Keeps job knowledge current, is in command of all critical issues that develop day-to-day on the job. Seeks to increase job knowledge and value to organization.
6.
People Development
– Provides feedback and coaching to team. Rewards hard work and risk taking and takes mentoring role. Responsible for challenging and developing employees. Effectively embraces the diversity of skills and leverages and improves the skills of all direct reports. Defines position requirements and necessary skills and embraces/encourages diversity in the applicant pool.
7.
Problem Solving/Analysis – Breaks down problems into smaller components, understanding underlying issues. Ability to simplify and process complex issues, and understand the difference between critical details and unimportant facts. Focuses attention on the primary source or cause of a problem. Demonstrates the ability to identify and successfully resolve issues before they become significant problems.
8.
Results Focus – Targets and achieves results by setting challenging goals, prioritizing tasks and overcoming obstacles. Accepts accountability for results achieved and sets team standards and responsibilities. Provides direction, leadership and motivation.
9.
Quality Service – Ability to handle internal/external customer questions, concerns and complaints effectively and communicates positively. Consistently maintain a pleasant, approachable, professional image.
10.
Team Leadership
– Anticipates and resolves conflict. Is able to turn team diversity into an advantage while effectively utilizing team talents. Listens well and diffuses conflict before it starts.
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