Job Functions:
Manage food quality of all culinary operations for Rivers newest ala carte Restaurant.
Execute consistent, high-quality food.
Must have the ability to change and modify menus for allin a consistent and timely fashion based on market fluctuations and seasonal availabilities of product.
Coordinates training of all team members in the proper performance of all job duties and there after ensures that all guests are treated in a prompt, professional and courteous manner.
Assists in the overall food production and presentation, according to recipes and specifications.
Works to ensure a clean and sanitary kitchen at all times.
Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
Ensures thorough communication between shifts in all foodservice operations.
Schedule Culinary staff, balancing labor costs, skills and personalities.
Ability to coach , mentor, train, and lead sous chef staff to ensure consistency and excellence in food.
A high level of organization, constant follow through, and meticulous attention to detail.
Effective time management and self-motivation in working independently toward team goals.
The ability to remain calm under pressure and adapt to unexpected tasks and challenges.
Ability to work in a collaborative environment and lead a team.
Ensure foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines.
Experience in analyzing inventory vs. ordering needs. Maintain appropriate stock levels of foods as order volume dictates.
Other duties as dictated by Executive Sous Chef in order to run smooth BOH operations.
Ability to use Refined Culinary knowledge - i.e., prepare sauces, etc.
All other duties as assigned.
Drives service initiatives.

Job Requirements:
Strong BOH experience in high volume casual dining as a Sous Chef or Assistant Kitchen.
Banquet and Buffet Experience highly preferred.
3 – 5 years F&B leadership role, in gaming or hospitality environment.
Associates D egree in Culinary Arts preferred
Excellent oral and written communication skills.
Proficiency in leadership, motivation, organization & planning skills.
Knowledge in various computers programs including Microsoft Office (Word, Excel, etc.).
Budget and mathematical skills.
Ability to work flexible shifts and days of the week including holidays.
Ability to obtain and maintain all necessary licensing.
Frequent walking, standing, kneeling, twisting, bending and lifting.

Job Functions:
Manage food quality of all culinary operations for Rivers newest ala carte Restaurant.
Execute consistent, high-quality food.
Must have the ability to change and modify menus for allin a consistent and timely fashion based on market fluctuations and seasonal availabilities of product.
Coordinates training of all team members in the proper performance of all job duties and there after ensures that all guests are treated in a prompt, professional and courteous manner.
Assists in the overall food production and presentation, according to recipes and specifications.
Works to ensure a clean and sanitary kitchen at all times.
Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
Ensures thorough communication between shifts in all foodservice operations.
Schedule Culinary staff, balancing labor costs, skills and personalities.
Ability to coach , mentor, train, and lead sous chef staff to ensure consistency and excellence in food.
A high level of organization, constant follow through, and meticulous attention to detail.
Effective time management and self-motivation in working independently toward team goals.
The ability to remain calm under pressure and adapt to unexpected tasks and challenges.
Ability to work in a collaborative environment and lead a team.
Ensure foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines.
Experience in analyzing inventory vs. ordering needs. Maintain appropriate stock levels of foods as order volume dictates.
Other duties as dictated by Executive Sous Chef in order to run smooth BOH operations.
Ability to use Refined Culinary knowledge - i.e., prepare sauces, etc.
All other duties as assigned.
Drives service initiatives.

Job Requirements:
Strong BOH experience in high volume casual dining as a Sous Chef or Assistant Kitchen.
Banquet and Buffet Experience highly preferred.
3 – 5 years F&B leadership role, in gaming or hospitality environment.
Associates D egree in Culinary Arts preferred
Excellent oral and written communication skills.
Proficiency in leadership, motivation, organization & planning skills.
Knowledge in various computers programs including Microsoft Office (Word, Excel, etc.).
Budget and mathematical skills.
Ability to work flexible shifts and days of the week including holidays.
Ability to obtain and maintain all necessary licensing.
Frequent walking, standing, kneeling, twisting, bending and lifting.


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