Job Details

Summary: Coordinates activities and training of chefs, cooks, and other culinary and kitchen workers engaged in preparing and cooking foods to ensure efficient and profitable food service.Engagement Expectations:We believe that team member engagement is the basis for a great culture and superiorguest service. During every interaction, we display three behaviors:* Smile, display energy and open body language.* Proactively greet team members and guests, initiating interaction to provide service* Always use a positive parting remark to end the conversationEssential Job Functions:* Creates and updates menus according to restaurant concepts to maximize profits and control food costs.* Orders all food needed for the restaurants, 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.* Directs team members who are engaged in preparing, portioning, and garnishing foods to ensure proper methods are followed, providing consistent food quality and presentation.* Provide proper supervision and support to the staff.* 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.* Maintains inventory of kitchen supplies and food.* Ensures that food facilities meet regulatory guidelines for safety and cleanliness.* Reviews profit and loss statements to manage and control operating and labor costs.* Ensures compliance with regulatory controls both internal and external including but not limited to state and federal laws and the Pennsylvania Gaming Control Board regulations.* Hires, trains and manages staff in accordance with organizational and approved departmental standards, policies and programs.* Performs all other duties as assigned.Qualifications:* Must be 18 years of age or older.* Culinary degree or a certificate from a college or technical school.* Five or more years related experience.* Knowledge of Asian Cuisine.* Ability to work flexible shifts and days of the week including holidays.* Ability to obtain and maintain all necessary licensing.Physical and Mental Demands:* Regularly required to walk, stand, see, talk and hear; use hands to finger, handle, or feel; reach with hands and arms.* Frequently required to stoop and kneel.* Must occasionally lift and/or move 25 pounds or more.* Able to interact with others while maintaining a positive and courteous demeanor under frequently fast paced work conditions.* Ability to work in a noisy and smoky environment