SPECIFIC DUTIES AND RESPONSIBILITIES The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary.
- Assists in the supervision of cooks 1-3 on daily operational basis
- Delegates duties and assign responsibilities to team members in cook 1-3 roles
- Ensures the area assigned to them is staffed properly, otherwise will report to the Sous Chef any discrepancies.
- Ensure all cleanliness standards are being met and followed
- Ensures team members are performing duties as instructed
- Ensure the safety and security of employees and guests .
- Responsible for training other team members within the assigned areas
- Act as a department champion, promoting the department's and company services and functions to other employees, departments, vendors, applicants and others who visit the department and property
- Knows and practices Health & Safety standards as set forth by governmental agencies.
- Reports any malfunctions of the equipment to the Sous Chef
- Perform other duties as assigned by the Sous Chef in order to maintain clean and safe equipment and kitchens
- Ensures all par levels are met on a daily basis for operational success
- Performs daily line checks prior to service time to ensure proper stock levels are present, quality of product is met, and flavor profiles are in line according to recipe standards.
- Can perform duties of each area/station of the kitchen fluently without supervision, and posessess extensive knowledge of products and processes to ensure the best product to our guests.
- Can effectively run the inside expo station, organize guest tickets, and execute completion of ticketed food items in a time sensitive manner according to the restaurant/outlet timeline of service.
- Understands the importance of his/her job duties and is in training and development to move to the next level as Sous Chef.
STANDARDS OF PERFORMANCE- Must have the ability to multi-task.
- Communication skills for safety.
- Gives good internal customer service to team members.
- Ability to work with little supervision
- Available to work after 10pm, including weekends and holidays.
EDUCATION, TRAINING, AND EXPERIENCE- High school diploma or equivalent preferred.
- Able to obtain and maintain a valid Kentucky gaming/racing license
Equal Opportunity Employer
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For further information, please review the Know Your Rights notice from the Department of Labor.