Job Code
313566
Employment Status
Full Time
Category
Food & Beverage
Travel Involved
 


Restaurant Chef - Noodles of the World

Job Description

JOB DESCRIPTION AND RESPONSIBLITIES:

Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of One Borgata Way where product excellence and services are paramount and always strives to meet and exceed Borgata brand standards.

Strictly adheres to, and is in compliance with, The Borgata Employee Handbook and Policy and Procedure Manual and insures team members are in compliance with all policy and procedure.

Establishes and maintains the highest sanitation and guest service standards for a clean and fully functioning Borgata.

Accountable for and dedicated to ensuring service commitments, standards/expectations, financial goals, and policies/procedures are consistently upheld.

Models Borgata’s 5 f’s and builds rapport, commitment, and loyalty with team members and guests.

Controls all Food and Labor percentages and cost allocations by utilizing reporting, for example, avero.

Communicates and cooperates with stewarding department to assure all cleaning and deep cleaning schedules are followed and deadlines are met.

Manages and oversees the service, cleanliness and dining room floor.

Possesses thorough knowledge pertaining to sanitation according to all state and federal guidelines.

Works efficiently and accurately in operating mode and has flexibility to work around needs of the business.

Follows, adheres to and is fluent in all company, departmental, local and federal safety guidelines and practices including OSHA.

Follow and maintain documentation according to all HACCP guidelines.

Set up HACCP flow chart built into production guidelines.

Demonstrates training and coaching to talent.

Manages the food and labor cost based on forecasting data, avero, P&L statements and other methods.

Completes paperwork, daily and weekly reports, menu analysis and ordering products.

Demonstrates strong ability to train of all team members; prepare weekly schedules; employee development and training programs.

Develops menus and concepts according to overall schedule.

Inspects equipment and assure PM is in effect.

Follows and adheres to all company and departmental safety guidelines and practices. Coordinate service of food with Room Manager and Supervisors.

Responsible for the preventive maintenance of all kitchen equipment.

Maintain line; consistently check quality of food presentations, quality, quantity; coach or counsel staff member if any gaps occur.

Monitor production of food and makes necessary adjustments to under/over production; ensure that employees have information on production guidelines.

Review performance of all direct reports; administer coaching, counseling, and performance reviews.

Perform all other related and compatible duties as assigned.


ESSENTIAL JOB FUNCTIONS: 

Continuous standing and periodically walking for long periods of time; walking on different floor surfaces.

Periodically pushing and pulling heavy carts and lifting products in proper storage areas.

Constantly staying mentally alert; maintaining eye/hand coordination.

Repetitive motions Constantly stooping, bending, reaching.

Frequently lifting and carrying up to a maximum of 100 lbs. alone; walking distances of up to 200 ft..

Occasionally pulling up to 1000 lbs. with a cart.

Temperatures vary from hot to cold areas.

Days and hours may vary; all shifts may be required at times.

Exposed to and in contact with hot equipment.

Physical effort is moderate to heavy in regard to transporting food and equipment to and from designated areas.

May require minimal desk work (computer, writing, counseling).

Moderate to loud noise levels.

Standing on various floor surfaces throughout the day.

Frequent wrist motions, twisting, bending, reaching.

Occasionally exposed to steam and moisture; contact with hot equipment.

Job Requirements

QUALIFICATIONS:

Must have 6 years culinary experience.

Must have experience in Asain cusine.

Must have two years supervisory experience.

Proficient at all computer and software applications.

Servsafe certified.