- Minimum 5 years in the culinary field
- Previous kitchen supervisory or management experience preferred
- Must have a thorough knowledge of health codes and food safety practices
- Appropriate knife skills required
- Food Safety Manager Certification preferred
License Requirements
Must secure appropriate gaming licenses for all TRMG propertiesEssential Job Functions
- Daily preparation of all menu or BEO items and specials
- General monitoring and up-keep of all kitchen equipment
- Organization and rotation of walk-ins, storerooms, and storage areas
- Accountable for all budgeted numbers to include food and labor costs
- Able to work all stations
- Monitor waste and overproduction
- Monitor and enforce company safety policies
- May assist the Head and/or Executive Chef in menu engineering or new product development
- Assume responsibility of the department in the Head Chefs absence
Physical/Mental Requirements
- Fluency in English is necessary, knowledge or understanding of Spanish is helpful
- Constantly plan, follow directions, read, write, use math, discriminate colors, work at various tempos or work rapidly, make decisions, concentrate, remember, attention to and observe details, use of personal computer
- Constantly use mental alertness to achieve high level of accuracy in completing tasks
- Required to stand for several hours at a time
- May frequently lift up to 55 pounds up to a distance of 300 feet
Working Conditions
- May be exposed to noise, smoke, and odors
- Environment may be hot, cold, wet, humid or loud for long periods of time
- Working with others and independently
#ind123 Source: Hospitality Online -
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