Proven managerial and critical thinking skills required.Ability to understand and analyze Budget & P&L Statements.Knowledge for all phases of food administration cost control and familiarity of all food services is required.5 years progressively more challenging experience in a large volume, high-quality food establishment.College degree or Culinary Arts Degree preferred.Share responsibility of overall outlet budgets, profit and loss statements, cost analysis, labor analysis, planning and promotions with the Restaurant Manager.Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues.Coordination of all food offerings including third-party operators and special events.Responsible for scheduling (planning, assigning, and directing work) to meet business demands and ensure customer satisfaction.Management accountability for all kitchen staff for day-to-day and long-term operations to include hiring, training, and developing employees which include coaching, mentoring, and appropriate performance management up to and including separation.Monitoring/implementation of garbage separation and disposal as per standards.

Supports safety and accident prevention programs (knife handling, proper lifting).

Accountable for meeting or exceeding all State of MS and Horseshoe’s sanitation requirements (ServSafe).

Establishes standards for inventory control par levels, turnover, replenishment.

Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage.

Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food-related items.

Responsible for culinary standards and operational guidelines within a specific outlet including kitchen areas, food preparation activities and facilities.

Coaches staff on the preparation of all menu items, company standards and procedures.

Position will be engaged in the preparation of and cooking of all food for consumptions by guests in high volume restaurants. Room Chef is responsible for the successful production of raw and/or cooked food products for culinary restaurant operations.

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