F and B BOH Supervisor

Essential Job Functions:

• Leads all the BOH kitchen team.

• Works cooperatively with the FOH F&B manager to achieve excellent product for our guests.

• Manages the production side of food service in all restaurants.

• Help create new recipes and contributes to the menu format.

• Conducts non-standard product tests and selections.

• Coordinates with the Purchasing Manager the purchase of food and beverage products for use.

• Ensure that standardized and national-contract products are used in the kitchen.

• Maintains current recipe files and enforces the consistent use of recipes by staff.

• Ensure that safe and appropriate procedures are used when receiving storing preparing holding cooking and serving food.

• Uses HACCP sanitation guidelines and procedures when doing the above.

• Inspects and tastes prepared foods to ensure excellent quality and presentation.

• Oversee the repair and cleanliness of all assigned back of house areas. Oversee the appropriate operation and maintenance of kitchen equipment and other kitchen assets.

• Oversees the kitchen safety programs for all kitchens in the casino.

• Participate in the budgeting and planning processes.

• Maintains food labor and other expenses at budgeted levels using established procedures.

• Ensure that appropriate staffing levels are maintained in the kitchen. Hires trains supervise and develop kitchen staff.

• Develops and maintains a positive work environment.

• Reports any problems to the Executive Sous Chef.

• Acts as a role model for other employees and always presents self as a credit to Harrahs and encourages others to do the same.

• Conducts Performance Reviews makes or recommends wage increases makes or recommends promotions.

• Handle employees complaints or grievances

• Recommends disciplinary action or disciplines employees

• Monitors legal compliance with federal state and gaming laws.

• Works a flexible schedule including weekends evenings and holidays.

• Works a reasonable amount of overtime when required.

• All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member front or back of house should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up look around (head on a swivel); look for opportunities to greet guests and others; please remember that when you are on the floor you are on stage.
• Team members will participate in all mandatory meetings and pre-shift BUZZ sessions.
• Must be able to get along with co-workers and work as a team.
• Ability to read write speak and understand English.
• Must be able to respond to visual and aural cues.
• Must present a well-groomed professional appearance.
• Meets the attendance guidelines of the job and complies with all state federal and regulatory policies and procedures.
• Must be able to work a varied schedule including holidays nights and weekends as needed.
• Must be able to work a reasonable amount of overtime when required.
• Perform other duties as assigned.

Physical Mental & Environmental Demands:

• Must be able to maneuver to all areas of the kitchen and food service areas.
• Must be able to tolerate areas with high humid temperatures in excess of 115 degrees.
• Must be able to tolerate chemicals forcleaning and sanitizing kitchen areas.
• Must be able to work and maneuver in a close or small kitchen / working environment during entire shift.
• Must be able to lift push & pull up to 75 pounds.
• Must be able to reach bend twist stoop and stack.
• Must be able to work at a fast pace and in stressful situations.
• Must be willing to work long hours and any shift.
• Must be able to work in areas containing secondhand smoke dust loud noises and bright lights.

Qualifications:

• Candidates must have at least five years of overall experience in the food service industry.

• Must be a graduate of a 2-year culinary program with emphasis on food production management with two years experience as a kitchen manager or supervisor in a casino or restaurant serving at least 5000 covers per week.

• Multiple outlet experience and fine dining experience is preferred.

• Proven track record in quality productivity and presentation.

• Ability to analyze financial information and arrive at the correct conclusions.

• Excellent interpersonal customer service communication team building and problem-solving skills are required.