Qualifications:

• Minimum 5 years in the culinary field
• Previous kitchen supervisory or management experience preferred
• Must have a thorough knowledge of health codes and food safety practices
• Appropriate knife skills required
• Food Safety Manager Certification preferred

License Requirements:

Must secure appropriate gaming licenses for all TRMG properties

Essential Job Functions:

• Daily preparation of all menu or BEO items and specials
• General monitoring and up-keep of all kitchen equipment
• Organization and rotation of walk-ins, storerooms, and storage areas
• Accountable for all budgeted numbers to include food and labor costs
• Able to work all stations
• Monitor waste and overproduction
• Monitor and enforce company safety policies
• May assist the Head and/or Executive Chef in menu engineering or new product development
• Assume responsibility of the department in the Head Chefs absence

Physical/Mental Requirements:

• Fluency in English is necessary, knowledge or understanding of Spanish is helpful
• Constantly plan, follow directions, read, write, use math, discriminate colors, work at various tempos or work rapidly, make decisions, concentrate, remember, attention to and observe details, use of personal computer

• Constantly use mental alertness to achieve high level of accuracy in completing tasks
• Required to stand for several hours at a time
• May frequently lift up to 55 pounds up to a distance of 300 feet

Working Conditions:

• May be exposed to noise, smoke, and odors
• Environment may be hot, cold, wet, humid or loud for long periods of time
• Working with others and independently

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