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Room Chef

Company: Confidential
Location: Sparks
Posted on: November 29, 2019

Job Description:

FUNCTION: The Room Chef is responsible for the day to day operations of the kitchen, training, supervision and working with all cooks and culinary staff to prepare, cook and present food in accordance with standard recipes to create consistent quality food products and presentations. The Room Chef will work closely with the Executive Chef and staff to maintain control for cost and quality to ensure guest satisfaction. RESPONSIBILITIES : Work in support of department goals and measures effectiveness through the Food & Beverage profit and service performance of the property. Ensures that all goals are geared toward exceeding guest expectations. Addresses guest and team member concerns and or complaints in a timely and professional manner. Execute the financial objectives of the operation to include food and labor cost and controllable expenses. Process requisitions for supplies and ensures proper receiving storage and rotation of food products to comply with health department regulations. Supervise daily cleaning of walk-in and reach-in boxes for safety and sanitation purposes. Ensures standard operating procedures are enforced to adhere to food and menu specifications, guest safety, employee safety, food handling and food safety requirements, receiving and storage and all hotel and departmental policies and procedures. Establishes open and honest communication between all team members in the front and back of the house to remediate any issues, encourage teamwork and exceed the expectations of the guest. Works closely with the restaurant operations manager and assistant manager. Accountable for daily pre-shift meetings for back of the house to give an overview of events and explain assignments to cooks. Participate in daily pre-shift meetings to answer questions from the front of house staff and educate on ingredients in menu items. Performs daily inspections of all food product for technique, flavor, freshness, quality and seasoning. Inspects each plate before serving to the guest to ensure proper preparation, seasoning, temperature and presentation to ensure guest satisfaction. Responsible for updating menus for seasonality and as deemed necessary. Writes, tests and executes recipes for all menu items. Creates daily specials. May be requested to work a flexible schedule including weekends and evenings. Ability to speak clearly with clients/guests and prepare menu tastings to ensure guest satisfaction as needed. Works with the Executive Chef on interviewing and hiring procedures as well as ensure appropriate staffing levels. Assumes the role of mentor and works side by side with the culinary team to train all culinary, back of house staff on new menu items, menu descriptions, kitchen procedures, standards of quality, prep quantities, label and date and sanitation. Oversee all production to ensure adherence to recipes. Ability to work and or oversee any back of house culinary or stewarding hourly position as well as receiving food and culinary department goods. Completes annual team member performance reviews. Regular predictable attendance is required. Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state and federal regulations. Communicate effectively with all levels of the Nugget team and guests. Perform work in a safe manner and maintain a safe environment for team member and guests. Immediately report unsafe conditions and team member or guest incidents to a member of the management team or Security. Maintain a positive and professional image when performing duties or representing the Nugget and encourage others to do the same. Other duties and responsibilities as assigned. REPORTING RELATIONSHIPS: Executive Chef MINIMUM REQUIREMENTS: EDUCATION: High School diploma or equivalent is required. Minimum of two years of culinary schooling is preferred. LANGUAGE: Effectively communicate with others both verbally and in written form using the English language. EXPERIENCE: Must possess a thorough knowledge of food quality and should have a minimum of three years kitchen experience preferably as a kitchen supervisor or Sous Chef. SPECIAL SKILLS: Proficient in Microsoft Office including Excel. Complete understanding of Health and Safety standards and applicable laws. LICENSE/CERTIFICATION: SERVSafe Certification & Alcohol Awareness Training. Employment Type: Full Time Years Experience: 3 - 5 years

Keywords: Confidential, Sparks , Room Chef, Hospitality & Tourism , Sparks, Nevada

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