Area Chef

Area Chef POSITION PURPOSE: Room Chef responsibility is to direct/support and enforce all tasks given by the Executive Chef. Responsible to oversee a specific shift of Culinary and Sanitation department Team Members. Oversees the performance and coordination of all work done by these members for the specific shift. Ensures proper service standards are used in all internal and external guest experiences. Ensures all food and beverage outlet operations are up to Clark County Health Department standards. ESSENTIAL FUNCTIONS: • Valid work cards are to be on you and your Team Members at all times during your shift. • Must conduct yourself in a manner that reflects a positive, professional image. • Practice and observe all safety rules and regulations and ensure team members reporting to you do so as well. • Ensure all areas that are overseen by you are to Clark County Health code standards. • Must maintain a professional personal grooming and uniform standard per your position. • Have complete knowledge of MSDS booklet and locations. • Displays knowledge of all emergency procedures. • Responsible for handling any Team member or Guest concerns or opportunities in English written or verbal form. • Evaluates and oversees job performance of all Team Members. • Sets specific schedules and job duties as well as maintains Team Members hours for proper staffing levels as defined through specific budgets. • Treats all members of the staff with care, dignity, fairness, respect and recognition as well as maintaining an open door policy for all. • Must work productively with direct/indirect supervisors and peers. • Displays and encourages teamwork within the departments. • Coaches and counsels those individuals not meeting standards. Understands the steps of progressive disciplinary actions. • Ensures all Binions and Culinary Union policies and procedures are adhered to by all Team Members. • Must attend all meetings deemed necessary by the Executive Management, General Manager, Human Resources, Director of Food and Beverage, and Executive Chef. • Must be able to handle a flexible schedule. SUPPORTIVE FUNCTIONS: • Computer knowledge to include Microsoft Office, Excel, Work and Power Point presentations. OTHER: • Regular attendance to conform to the standards of the company. • Must follow established company rules and regulations. • Communicates with department supervisors and members of the staff to ensure smooth transitions of shifts and tasks. SPECIFIC JOB KNOWLEDGE, SKILL and ABILITY: • High school diploma or equivalent. • Must be able to lift 50 pounds of product and push up to 250 pounds on a cart. • Must be able to go from extreme temperature of -10 degrees to 120 degrees at any given time. • Position requires the physical ability to stand for long periods at a time. Walk frequently, stoop, bend or reach to a height of 6 feet. • This position requires normal/corrective vision ranges and the absence of color blindness enabling the individual to perform or instruct the tasks required. • This position requires good eye to hand coordination enabling the individual to perform or instruct the tasks required. • This position requires normal sense of smell, taste, touch and sound enabling the individual to perform or instruct the tasks required. • Ability to read, speak and communicate effectively. QUALIFICATION STANDARDS: Education:High school diploma or equivalent. Experience:Minimum 1 year experience as an Assistant Room Chef or Room Chef in a hotel operation. Licenses or Certificates:Ability to obtain all government / county required licenses or certificates.