Chef de Cuisine-Buffet/Deli/EDR (Room Ch

The Room Chef is responsible for developing an environment that creates excitement for guests and employees, promoting and retaining a highly skilled work force.
The Room Chef is also responsible for directing the preparation and ordering of all foods in each of Pinnacle Entertainment, Inc.
's restaurants, dining rooms and kitchens during assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective; works closely with front-of-the-house operations to ensure coordination of service to achieve food and beverage goals and standards.
GENERAL ACCOUNTABILITIES (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.
)1 Deliver internal and external guest service the Pinnacle Way by ensuring every interaction includes our Six Core Service Standards (Look Sharp, smile & greet the guest.
Be friendly, polite & use courteous language.
Provide especially timely & knowledgeable service; and then some! Always find solutions to guests' problems.
Use the guest's name when appropriate.
Thank the guest and invite him or her back.
Responsible for actively building and retaining customer relations and acts as a mentor to employees in order to provide superior customer service.
Hires, trains, motivates, evaluates and manages staff to ensure proper staffing and that employees receive adequate guidance and resources to perform job responsibilities according to established objectives.
Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
Monitors and evaluates food purchasing, staffing, food production and food inventory in order to control food and labor cost and waste, ensuring adherence to budget.
Evaluates current needs, past experiences and forecasted business conditions in order to assist with decisions and recommendations for best allocation of resources to the various restaurant outlets and services, achieving maximum financial returns and guest service levels.
Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
Coordinates with Sous Chef to experiment with new cooking techniques and ingredient combinations; assesses ingredient cost and cooking/serving efficiency; tests for taste satisfaction; documents in recipe book; and photographs new food items for standard presentation style in order to develop new menu items.
Works with Banquet Manager to assist with development of banquet menus which meets client requests, cost requirements and feasibility for efficient preparation.
Inspects restaurant kitchen areas and makes decisions for necessary corrective actions in order to maintain company and Health Department standards and avoid risk for citation and bad press.
Works with Executive Chef to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals.
Job Requirements:
WORKING CONDITIONS/ESSENTIAL FUNCTIONS Ability to use all tools associated with the position including, but not limited to, knives, slicers and choppers.
This position is subject to extreme heat and cold; proper clothing is provided.
Ability to review and comprehend recipes and all necessary documentation.
Ability to observe and direct actions of subordinates and properly inspect subordinates' food preparation skills.
Ability to communicate effectively with all levels of employees.
Ability to move effectively and efficiently throughout work areas.
Subject to varying noise levels, the severity of which depends upon customer volume.
JOB QUALIFICATIONS Must have own tools.
Knowledge of and ability to prepare stocks, soups and mother sauces.
Ability to prepare all varieties of meat, including veal, pork, beef, lamb, poultry, game and seafood.
Complete understanding of kitchen operations.
Demonstrated organizational skills, budgeting experience and full understanding of financials.
Previous supervisory experience.
These skills are typically acquired through a minimum of ten years' progressive experience in a multi-outlet operation or through the completion of a Culinary Arts Degree or recognized apprenticeship and six years' progressive experience in a multi-outlet operation.

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