Crossings Café Room Chef

Job Summary: Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups.

Supervisory Responsibilities: Yes, supervises 4 Sous Chefs Duties/Responsibilities: * Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members * Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department.

* Monitors and controls food costs and assists with requisition of daily food purchase orders.

* Ensures proper staffing for forecasted volume and budgetary guidelines.

* Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes.

* Orders all food needed for the restaurant, ultimately being responsible for quality control of all food items.

Collaborate with suppliers and the purchasing to establish and document product specification.

* Prepares menus, develops recipes, and prepares special menu items.

Develops cost analysis and training guides.

* Monitors inventories and reports discrepancies to the Executive Chef * Takes the food end of period inventory and presents it to the Department Analyst.

* Understands that this is a 24-hour responsibility and is always accessible.

* Meets budgeted figures for labor and other expenses.

* Ensures excellent guest service.

* Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs.

* Ensures all existing team members are attending follow up training sessions.

* Communicates any problems or concerns to the Vice President and other departments as needed.

* Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts.

* Maintains files in such a way that another manager could perform efficiently in the event of his/her absence.

* Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary * work environment.

* Maintains high sanitation and safety standards.

* Maintains sufficient materials and products in the work location.

* Maintains security of products and areas assigned to department.

* Ensures rotation of products.

* Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies.

* Works with front of the house supervisors to ensure proper communication.

* Responsible for training and supervision of culinary team members.

* All other duties as assigned.

Minimum Education and Experience Requirements: * Must be 21 years of age or older * High school diploma or equivalent * 8+ years culinary experience.

* 3+ years casino experience.

* Culinary degree or equivalent work experience.

* 4 years' experience as an Room Chef with multi-unit high quality volume operation or the Equivalent Certifications, Licenses, and/or Registrations: * Gaming license/registration as required by the Virginia Lottery.

* Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management). Knowledge, Skills, and Abilities: * Ability to communicate with Team members and guests * Ability to be a TEAM player * Ability to successfully fulfill the pre-employment process * Ability to work flexible shifts and days of the week including holidays * Ability to create and work within a budget..

* Ability to understand and communicate Material Safety Data Sheets to all team members.

* Computer literate in all Microsoft Office applications as well as automated restaurant systems Physical Requirements: * Prolonged periods of standing and bending * Must be able to lift up to 25 pounds at times.

* Ability to use hands to handle or feel objects, tools, or controls, and reach with hands and arms.

* Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust