Room Chef

JOB TITLE: Room Chef GAMING LICENSE REQUIRED: Class III B+ GRADE: E15 / $65,692.64 STATUS: Salaried - Exempt
JOB CODE: 201803 POSITION REPORTS TO: Asst. Executive Chef/ Executive Chef JOB SUMMARY:
The Room Chef manages an individual restaurant kitchen operation efficiently and profitably. Supervises kitchen personnel, develops and implements procedures, and assists in preparing menus, specials and recipes, and assists in the ongoing training of kitchen personnel for the individual outlet. ESSENTIAL DUTIES AND RESPONSIBILITIES: The statements describe the general nature and level of work only. They are not an exhaustive list of all required responsibilities, duties, and skills. Other duties may be added, or this description may be amended, at any time.
1. Practice, support and promote the Mission, Vision and Values of Muckleshoot Casino.
2. Assume overall responsibility for the efficient operation of the individual kitchen.
3. Schedule and trains kitchen staff.
4. Plan daily specials for lunch and dinner.
5. Provide input to Executive Chef on related procedures and operations.
6. Check portions and quality to make sure they conform to standards.
7. Establish and maintains security of all products, supplies, and equipment.
8. Provide daily/weekly prep and cleaning list for staff.
9. Oversee the cleanliness and organization of walk-ins and all kitchen storage areas.
10. Ensure all food items are prepared fresh daily.
11. Maintain a clean, sanitary kitchen, dish room, and storeroom.
12. Maintain kitchen departmental employee files to include performance appraisals and disciplines.
13. Control energy cost in the kitchen.
14. Order all necessary product, equipment, small wares etc., for the individual outlet.
15. Train Sous Chefs and cooking personnel in all necessary tasks required for food preparations of all menu items.
16. Knowledge of all food stations, hot and cold and be able to work all positions of subordinate employees.
17. Assist with establishing and maintain effective internal controls within the outlet.
18. Ensure maximum standard of service to guest is met by having food go out of the kitchen in a timely manner.
19. Be aware and correct any hazardous areas to prevent accidents.
20. Communicate with front of the house management to ensure consistency in the operation. Standards, menu changes, product availability, daily specials, policies, and procedures must be consistent seven days a week on all shifts.
21. Control food cost by establishing purchasing specifications from requisitions system, product storage requirements through standardization of recipes, and waste control procedures.
22. Responsible for all Kitchen employee payroll/timecards
23. Conduct interviews and selects candidates for hiring consideration.
24. Must know and have full understanding of menu items and presentation.
25. Perform other supervisory functions as requested by Executive Chef and Assistant Executive Chef.
26. Mentor and establishes adequate training for Muckleshoot Tribal Member Kitchen employees.
27. Create, maintain and facilitate a positive work environment.
28. Smile and engage Guests and Team Members with a positive professional demeanor.
29. Perform other duties as assigned. EXTENT OF JOB AUTHORITY:
Oversees all kitchen personnel and production, ensuring the cleanliness and sanitation of all equipment and storage areas and monitors all products for the highest quality and presentation of all food served.
Number of Initial Direct Reports: 1-2
Number of Initial Indirect Reports: 30+ - which may vary or change at any time
Scope of Management Authority:
o Manager: May operate with supervisory review over others; maintains some signature authority for minor expenditures within an organizational unit; reports to Director level or higher.
Hiring Decisions: Recommends
Corrective Actions: Yes,
Termination Decisions: Recommends LICENSES OR CERTIFICATIONS (required/preferred):

• Must maintain a valid WA State Health Card/Food Handlers permit.
• Must have valid Serve Safe Certificate.

EDUCATION, EXPERIENCE, AND TRAINING FOR POSITION (required/preferred):

• High school diploma or equivalent required.
• Training in sanitation laws and procedures required.
• Culinary Arts Degree required. Previous experience as a Room Chef or equivalent experience may be substituted for formal culinary school or training.
• Minimum of five (5) to seven (7) years' experience as a Sous Chef or Restaurant Chef over-seeing multiple outlets required.
• Minimum of one (1) to two (2) years of Kitchen management experience required.
• Previous experience in supervising a staff of 100 or more employees required.

SPECIFIC SKILLS/KNOWLEDGE/ ABILITIES REQUIRED FOR POSITION:

• Exhibit thorough knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations.
• Demonstrate ability to operate cooking equipment, knowledge of sautéing, broiling, steaming, baking, and sauce specialties.
• Demonstrate ability to create menus, do cost analysis of recipes and set menu pricing.
• Demonstrate ability to work with and maintain confidential information and materials.
• Exhibit solid knowledge of food with the ability to skillfully apply culinary techniques.
• Exhibit working knowledge of weights and measurements for recipes.
• Exhibit working knowledge of computers and basic software.
• Demonstrate ability to work with others and multi-task.
• Demonstrate ability to effectively communicate ideas and information both in written and verbal form. Read, write and speak English fluently.
• Demonstrate ability to read and understand information and ideas presented in writing.
• Demonstrate ability to maintain professional appearance and demeanor at all times.
• Demonstrate ability to work in a high-pressure environment.
• Exhibit Working knowledge of health & safety standards, and safety regulations as required.

JOB DEMANDS PHYSICAL The physical demands described here are representative of those that must be met by a team member to successfully perform essential functions of this job. Shift work, holidays, weekends, or nights may be assigned.
Ability to maneuver in all areas of casino, ascent/descent from stairs, frequent standing, walking, sitting, reaching, stooping, kneeling or crouching, and/or prolonged periods of time focusing on tasks. Ability to lift at least 50 lbs. May regularly need to lift/ move, push or pull up material or boxes necessary to the job function, with or without assistance.
Specific vision ability includes close vision, distance vision, color vision, peripheral vision, and depth perception. Visual acuity to discern and examine text, graphics, color and symmetry. Speech to communicate clearly, express ideas and convey information in an understandable manner. Ability to hear for listening comprehension and to understand ideas presented through spoken words and sentences. Manual dexterity to operate office or required equipment and examine or update documents, records, data, instructions, logs, and files. May have regular exposure to unusual elements, such as extreme temperatures, toxic chemicals, hazardous materials, fumes, smoke, and wet, liquid or water elements. Must be able to bend, reach, squat, push, pull and/or lift at least fifty (50) pounds. Work in tight spaces and/or confined spaces. Must be able to reach with hands or arms, use hands to grasp and finger dexterity to handle objects, tools, controls, or equipment parts.
MENTAL Social perceptiveness to assess and understand other's reactions and behavior. Critical thinking to use logic and reasoning, reach conclusions/solutions. Comprehension in assessing, analyzing, and processing alpha, numeric, and visual data and completing required tasks or documents accurately. Ability to tolerate stress and conduct tasks under critical deadlines. Ability to concentrate on task over a period of time without being distracted.
WORK ENVIRONMENT The work environment characteristics described here are representative of those a team member encounters while performing functions of his/her job and in areas monitored by security or surveillance cameras. Work in casino operations and/or internal or external environments occasionally. Exposure to secondhand smoke, moderate to high noise level, bright lights, fluctuating temperatures/weather conditions.

• This list of minimum essential functions is illustrative of the minimums ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed as the maximum expectation, nor does it necessarily list all possible duties that may be assigned.
• Success in this position will require ongoing knowledge and application of Company driven performance indicators that include but are not limited to interpersonal and communication skills, change leadership and teamwork, guest service and satisfaction, attendance and punctuality, integrity and dependability.
• All duties shall be performed in accordance with Muckleshoot Casino's policies & procedures, internal control standards, and organizational objectives.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.