Job Summary:
The Executive Chef for our Asian restaurant is responsible for managing kitchen operations and ensuring compliance with all Food & Beverage policies, standards, and procedures. This role includes estimating daily production needs on a weekly basis, communicating production needs to kitchen personnel daily, and assisting with all kitchen operations and preparation.
Essential Job Functions:
- Possess knowledge of Cantonese-style cooking techniques and recipes.
- Cook all food orders, including meat, fish, poultry, and related items in a quick, timely, and accurate manner.
- Check and ensure an adequate supply of foods and seasonings at the workstation.
- Recognize and correct any product discrepancies and variations in quality, standards, and specifications.
- Effectively coach and assist other cooks and intermediates in food product preparation.
- Demonstrate competent product knowledge by correctly storing and handling all perishables, and maintaining quality, security, value, and integrity.
- Broil, sauté, steam, fry, poach, grill, and prepare any and all foods needed for guest orders.
- Prepare desserts, entrees, soups, and other foods of medium complexity according to directions.
- Read food orders from the kitchen printer, prepare, and serve food attractively, consistent with recipes and plating guides.
- Operate steamer, oven, slicer, and other cooking equipment; control food production including flattop, fryer, and proper cooking times and temperatures.
- Ensure cleanliness of food preparation areas by wiping down the workstation and utensils before and after each assignment.
- Follow safety rules and keep the work area clean and orderly.
- Maintain and rotate dated food stock.
- Break down workstations, clean, and restock.
- Open food service outlets in a timely fashion as instructed.
- Work various shifts and hours, including holidays and weekends.
- Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
Education and/or Experience:
- A culinary degree or equivalent experience working in a similar role is preferred.
- A minimum of 7 years experience working in kitchens is preferred.
- Minimum of 5 years managing employees.
- Ability to work as part of a team.
- Ability to build relationships.
Qualifications:
- High school diploma or equivalent; Culinary Arts education preferred.
- A minimum of three years of restaurant cook experience is required.
- Demonstrated Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agents.
- Ability to correctly lift and transport objects weighing up to 50 lbs.
- Ability to work a minimum of 8 hours with appropriate mobility and endurance.
- Ability to work flexible hours as required in a casino environment.
- Recognize different cooking oils and their cooking temperatures.
- Ability to use knives, other hand-held instruments, and other food preparation equipment.
- Must have a sense of urgency to serve customers properly.
- Ability to portion, prepare, and present meat, poultry, and fish.
- Additional skills required for Cantonese-style cooking.
- Ability to perform all duties of a Specialty Cook Intermediate.
Physical, Mental, and Environmental Demands:
- Ability to work in a smoke-filled environment and sit or stand for prolonged periods.
- Physically mobile with reasonable accommodations, including the ability to lift up to 50 lbs., and push, pull, reach, bend, twist, stoop, and stack.
- Excellent oral and written communication skills.
- Fluent and literate in English.
- Present a well-groomed appearance.
- Respond calmly and make rational decisions when required.
- Listen and respond to visual and aural cues.
- Tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.
