The Restaurant Chef has the following responsibilities:

• Manages food quality of all culinary operations for Rivers newest ala carte Restaurant, Rc Supply CO. 
• Executes 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.
• Possesses a high level of organization, constant follow through, and meticulous attention to detail.
• Practices Effective time management and self-motivation in working independently toward team goals.
• Is able to remain calm under pressure and adapt to unexpected tasks and challenges.
• Works in a collaborative environment and lead a team.
• Ensures foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines.
• Possesses experience in analyzing inventory vs. ordering needs. Maintain appropriate stock levels of foods as order volume dictates.
• Completes other duties as dictated by the Executive Sous Chef in order to run smooth BOH operations.
• Is able 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 Degree 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.