Position Summary:

The individual in this role is tasked with managing food preparation across all shifts for a designated dining outlet, ensuring high-quality cuisine and guest satisfaction. This position collaborates with front-of-house personnel to facilitate seamless service and meet the culinary objectives of Hard Rock International.

Key Responsibilities:

Essential Functions:

(The following functions are illustrative of the work performed in this job classification and are not exhaustive for this position)

• Fosters an environment that encourages guests to choose Hard Rock International for their entertainment needs; actively engages in building and maintaining guest relationships while mentoring team members to deliver exceptional service.
• Recruits, trains, inspires, assesses, and oversees staff to ensure that team members receive the necessary guidance and resources to meet established goals.
• Implements and upholds training and development protocols to guarantee superior service standards are consistently met.
• Maintains departmental objectives, standards, guidelines, and budgetary constraints to ensure effective management of the culinary department.
• Oversees food procurement, staffing, preparation, and inventory management to control costs and minimize waste, ensuring compliance with budgetary guidelines.
• Evaluates food preparation by observing cooking methods and sampling dishes to ensure adherence to quality and consistency standards.
• Contributes to menu development to ensure diversity and quality in offerings.
• Monitors and advises on the storage of food items to maintain quality and compliance with health regulations.
• Operates and maintains all kitchen equipment, including slicers, grinders, and patty machines, on a daily basis.
• Participates in meetings and completes assigned follow-up tasks.
• Performs work consistently and predictably.
• Responsible for maintaining cleanliness and sanitation in work and public areas.
• Other duties as assigned.

Non-Essential Functions:

• Attend training sessions as necessary.

Qualifications:

Education and Experience Requirements:

(Related education and experience may be interchangeable on a year-for-year basis)

This knowledge and these abilities are typically acquired through a minimum of 8 years of progressive culinary experience, or through the completion of a culinary arts degree or accredited apprenticeship combined with 4 years of progressive culinary experience, including at least 1 year in a supervisory role.

Additional Requirements:

• Must obtain and maintain all necessary licenses and certifications as per Federal, State, and local regulations.
• Must successfully pass a background check.
• Must successfully pass a drug screening.
• Must be at least twenty-one (21) years of age.
• Must be available to work holidays, weekends, and flexible shifts.

Knowledge of:

• Relevant federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices in food and beverage service.
• Food products and preparation techniques.
• How to prepare stocks, soups, mother sauces, and various meats including veal, pork, beef, lamb, poultry, game, and seafood.
• A comprehensive understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience, and a thorough understanding of financial management.

Ability to:

• Exhibit enthusiasm, excitement, and a professional demeanor.
• Communicate effectively both verbally and in writing.
• Adapt to varying shifts and schedules as required.
• Deliver programs that ensure a high level of service for both internal and external guests.
• Engage effectively with all levels of team members and external contacts.
• Act professionally in a dynamic internal and external environment.
• Monitor and manage cash flow and asset security.
• Align scheduling with customer demand.
• Observe and guide subordinates while ensuring all areas are maintained to high standards.
• Utilize all tools associated with the position, including knives, slicers, and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect the quality of all food items.