Asian Specialty Assistant Chef

Summary:

Responsible for the day to day operation and direct supervision of all activities related to Asian cuisine in the assigned venue. Ensure daily operations and experiences meet guest expectations. Appropriately respond to and manage any escalated departmental concerns and guest and/or team member challenges.

Essential Functions and Responsibilities:

• Hire, train, develop, measure performance, discipline, and schedule Asian cuisine staff
• Lead the tactical execution of strategic initiatives under the direction of division leadership
• Establish standards of service within assigned department(s) and ensure achievement
• Monitor and control labor within the department while maintaining adequate coverage in the department based on business demands
• Ensures the preparation of the Asian cuisine menu items following recipes and yield guides
• Ensures proper handling, preparation, storage, portioning and presentation of food
• Orders and maintains all food and beverage supplies, ensuring proper expense controls
• Creates new menu items and recipes and assists in determining the cost of the items
• Ensures all food is served and prepared within health, safety and sanitation guidelines
• Ensure recipes cards, production schedules, plating guides and photographs are updated and available to all BOH and FOH staff
• Provide outstanding customer service in a timely manner to both guests and fellow team members
• Develop and review daily specials that coincide with concept
• Perform other duties as assigned
• Ensure compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations, as they apply to the position
• Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards
• Perform other duties as assigned

Qualifications

• Minimum 3 years’ previous experience as a Room Chef, Kitchen Manager, or Assistant Executive Chef
• Minimum 2 years’ experience working with Asian cuisine
• Understanding of profit & loss statements, budgeting and forecasting
• Working knowledge of kitchen equipment and sanitation guidelines
• Must be competent with the use of Wok style cooking
• Previous experience managing within a union contract preferred
• Ability to effectively communicate and lead in small groups, as well as on an individual basis
• ServSafe certification preferred
• Moderate computer and math skills
• At least 21 years of age
• Ability to effectively communicate in English, both written and verbal

• Bi-lingual in an Asian dialect preferred

• Obtain and maintain all work cards as required by the company
• Verify right to work in the United States

Work Cards

• Health

Physical Requirements

• Regularly walk, stand or stoop, bend
• Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.
• Hearing, vision, speech and literacy (critical)
• Distinguish between shades of color and taste
• Use tools or equipment requiring a high degree of dexterity
• Communicate via radio

Work Environment Potential Conditions

• Indoor/Outdoor
• Hot and cold temperatures, humid
• Smoky and noisy
• Slippery surfaces

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation.