JOB DUTIES AND RESPONSIBILITIES: • Prepare food items from mise en place to finished products according to established recipes, outlet standards, and presentation requirements, ensuring consistent quality, value, and guest satisfaction. • Plan, coordinate, and execute daily food production according to anticipated business levels while monitoring inventory, controlling waste, and maintaining food and labor costs. • Ensure all food is prepared according to established recipes, portion sizes, quality standards, and departmental policies and procedures. Supervise, train, and provide direction to back-of-house (BOH) employees, including Lead Cooks, Cooks, and Stewards, to ensure efficient kitchen operations and consistent food quality. • Oversee daily kitchen operations, including food preparation, cooking, plating, production schedules, and timely delivery of meals in accordance with outlet standards. • Assume responsibility for supervising kitchen personnel and stewarding operations in the absence of the F&B Manager and/or Sous Chef, as assigned. • Monitor staffing levels and assign kitchen duties according to business volume to maintain productivity, control labor costs, and meet operational needs. • Assist management with training, performance evaluations, coaching, and counseling to develop a skilled, productive, and cohesive kitchen team. • Maintain clean, organized, and sanitary kitchen, food preparation, storage, and dishwashing areas in compliance with applicable sanitation laws, health regulations, food safety standards, nutrition practices, OSHA requirements, and company policies. • Ensure proper food storage, labeling, rotation, temperature control, and handling procedures are followed to maintain food safety and prevent waste. • Monitor kitchen equipment and supplies, report maintenance needs, and ensure equipment is used safely and properly. • Assist management in implementing and enforcing established kitchen procedures, workplace safety practices, and regulatory requirements. • Ensure all required licenses, certifications, and company training are maintained and completed as applicable to the position. • Accept assignments in other Food & Beverage positions requiring the same type of license, as operational needs dictate. • Perform other duties and responsibilities as assigned by management. DETAILED DESCRIPTION OF EXPERIENCE OR EDUCATIONAL REQUIREMENTS: • High school diploma or GED equivalent preferred. • Minimum of three years of experience in an upscale restaurant, banquet kitchen, or comparable culinary operation. • Minimum of one to three years of kitchen management or supervisory experience and/or a degree in a related field. • Ability to obtain and maintain all required licenses and certifications. • Must successfully complete all required company training. • Demonstrated knowledge of food preparation, cooking techniques, established recipes, portion control, food presentation, and kitchen production standards. • Knowledge of food safety, sanitation procedures, proper food storage, temperature control, and applicable health and safety regulations. • Strong leadership, communication, organizational, and problem-solving skills, with the ability to supervise kitchen staff and coordinate daily back-of-house operations. • Ability to monitor inventory, control food and labor costs, minimize waste, and maintain productivity in a fast-paced kitchen environment. • Ability to work effectively as part of a culinary team while maintaining high standards of food quality, cleanliness, safety, and operational efficiency. GAMBLING PROBLEM? CALL 1-800-GAMBLER (1-800-426-2537)