Essential Functions: • Works with the Chef to create a cohesive team within the kitchen. • Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team. • Supports all decisions made by the management team and presents a united front to the staff. • Assists the Chef in setting appropriate prep levels and managing production. • Possesses knowledge of and is able to perform in any line position as needed. • Oversees production of special items, soups and intensive menu items. • Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties. • Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices). • Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation. • Assists in maintaining high standards in all areas of safety, security and sanitation. • Follows up on all preventive maintenance, cleaning and necessary repairs. • Enforces all Health Department regulations on a daily basis. • Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. Performs other tasks as assigned. Core Competencies: • Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive • Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success • Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations • Demonstrates the courage and initiative to present new ideas and perspective to create positive results • Exhibits respectful consideration of viewpoints, situations and others • Puts the guest at the forefront of every decision Essential Requirements: • Knowledge of field concepts, principles, practices and procedures • Able to train and manage a large staff • Strong supervisory and communication skills • Must be able to perform duties of all kitchen positions Knowledge/Work Experience: • Must be 18 years or older • High School diploma or G.E.D preferred • Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment • Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission • Must have a NYS Food Handlers Permit