Main Kitchen Chef - Atlantic City - job 854199

Borgata Casinos

Date: 06/11/2021

City: Atlantic City, New Jersey

Employment type: Full-time

The Restaurant Chef in the Main Kitchen monitors the production of food and makes necessary adjustments to under/over production; ensure that employees have information on production guidelines. They coordinate service of food with Room Managers and Supervisors.

  • Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of S.H.O.W. Service Basic Standards where product excellence and services are paramount and always strives to meet and exceed Borgata brand standards.

  • Works diligently to support the S.H.O.W. Service Basic Standards culture and team philosophy throughout the property.

  • 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.

  • 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.

  • 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.

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

  • Perform all other related and compatible duties as assigned.

Job Requirements

  • Must have 6 years culinary experience.

  • Must have two years supervisory experience.

  • Proficient at all computer and software applications.

  • Servsafe certified.

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