OPENING DATE: July 15, 2009 CLOSING DATE: Until Filled

JOB LOCATION: Silver Star Hotel and Casino – Convention Center

RESPONSIBILITIES:

· Directly supervise the assigned culinary staff, manage the distribution of the work assignments, as well as the completion or carrying out of the work responsibilities for the entire kitchen staff.

· Coordinate the culinary workflow in the outlet to insure a smooth running operation.

· Check food orders going out of the kitchen, as well as the food being prepared.

· Check all prepared food to insure proper consistency, temperature and flavor.

· Review prep list. Assure that all food items are dated and up to company’s standards.

· Oversee and supervise the quality and quantity of the prepared food to avoid waste. Assure the production of the best product possible in a proper and professional manner. Insure proper rotation and utilization of the ingredients being used.

· Investigate and resolve any guest complaints about the food quality or its preparation.

· Be conscious of proper storage of all food products and especially aware of the hot and cold meats, seafood and other high protein items.

· Inspect the kitchen equipment making sure of its cleanliness and proper working order. Verify and ensure that the kitchen areas, work stations and the walk-in cooler and freezer remain clean and sanitary.

· Make certain that kitchen is clean and kept neat according to health department standards.

· Review with all kitchen personal the necessary work needed for any special parties or order, also follow up on completed work.

· Communicate with the Executive Chef and Assistant Executive Chef on all issues or problems.

· Monitor and instruct the assigned staff to keep up with company standards and new changes. Insure that all associates are cross trained to work and assist in all positions.

· Manage and provide input into the recruitment, hiring and termination processes.

· Monitor the staffing levels and any early out requests or need for overtime.

· Monitor the associate’s performance and issue discipline or recognition when necessary.

· Handle all necessary paperwork related to this position (i.e., discipline, handing out forms to associates, evaluations, recipes, special assignments, and communication in logbook for other shifts).

· Consistently seek new food items, menu ideas and oversee the development of new foods and new menu creations.

· Seek and specify the unique china to support food ideas and menu changes.

· Follow all departmental policies and procedures.

· Communicate with the Purchasing department on the needs and concerns of products and services for this outlet. Provide input on purchasing decisions for all products, uniforms, and equipment utilized in the back-of-the-house operations.

· Perform all other duties as assigned.

QUALIFICATIONS:

· Must be a minimum of twenty-one (21) years of age.

· Must be able to obtain and maintain a gaming license issued by the Choctaw Gaming Commission.

· Must have a high school diploma, a General Education Development certificate (GED) or its equivalent.

· An Associate’s degree in the Culinary Arts of Hospitality or a directly related field is preferred. An equivalent combination of education and experience may be accepted.

· Must have a minimum of five (5) years of previous professional culinary experience. Must have a minimum of two (2) years of this experience as either a Sous Chef or above.

· Mandatory cooking practical will be conducted during interview process.

· Be Ser-Safe certified or certifiable with-in 180 days.

· Must be friendly and present a good attitude and smile at all times.

· Must be able to follow instructions, written and verbal, and perform their job with professionalism.

· Must be a person who can be caring of both, their teammates and our valued guests and have a conception about profitability.

· Must be able to inspire the other associates in the department to provide the highest levels of guest service.

· Must possess the ability to deal well with change and uncertainty and flexible enough to adapt and sensibly respond to the situation at hand.

· Must possess the ability to handle multiple tasks and to deploy resources effectively.

· Must possess outstanding communication skills, both written and oral.

· Must possess superb tem leadership/development and partnering ability. The candidate must be able to accomplish duties in a positive manner.

· Must be able to work nights, weekends, holidays, and overtime as required.

· Moderate physical effort required

· Must be able to lift in excess of fifty (50) pounds.

· Must be able to stand and/or walk 90% of their assigned shift.

· Must be able to consistently bend, stoop, climb reach, kneel and stretch during their assigned shift.

· Must be able to work within a smoke filled environment.

Essential Testing Requirements:

1. Mandatory Cooking Practical (During interview)