Comcast Spectacor

  • Room Chef - Ho-Chunk Wisconsin Dells

    Location US-WI-Baraboo
    Job ID
    2019-4955
    Group
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - Ho-Chunk Casino Wisconsin Dells
    Category
    Kitchen
    Type
    Regular Full-Time
  • Overview

    This position is located at the Ho-Chunk Casino. With some of the most elegant hotel rooms in the area, our signature Copper Oak steakhouse, exciting casino action and great live events all year round, Ho-Chunk Gaming Wisconsin Dells is a destination you can’t miss. Featuring over 1,300 slots, 20 table games, live poker, off track betting and bingo, you won’t find another gaming floor with more action. Our beautiful convention center presents an impressive venue for any event. With numerous rooms and excellent on-site amenities, guests can enjoy work, rest and play all under one roof. Our Grand Ballroom seats up to 1,000 people and smaller boardrooms are available for breakout sessions. For more information, please visit http://www.ho-chunkgaming.com/wisconsindells/#//

     

    The Room Chef will actively supervise, coach, counsel, direct, train and mentor culinary team in meeting company quality standards.

     

    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at www.spectraexperiences.com/

    Responsibilities

    • Responsible for supervision of the entire kitchen operation.
    • Actively and independently manage all aspects of team member relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area.
    • Responsible for scheduling culinary team.  Oversee all aspects of training, performance management, and discipline of culinary team.  Responsible for hiring and terminating culinary team members.
    •  Ensure training of kitchen team is conducted in a timely manner. 
    • Responsible for completing documentation of team member performance and attendance issues in accordance with company policy and practice, including independently initiating and authorizing any employment action deemed necessary.
    • Review all sanitation and production charts for the kitchen operation.
    • Maintains fiscal controls for profit and loss purposes.
    • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, transfer controls, effective purchasing procedures, kitchen security procedures and waste control. 
    • Controls labor costs through effective scheduling, cross-training and team member development. 
    • Reviews and analyzes daily payroll data to ensure proper coding of payroll and time for the purposes of accurate profit and loss statements.
    • Communicate with team to help them understand their job duties, requirements and company policies.
    • Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. 
    • Control labor costs through effective scheduling of kitchen team, cross-training and development of team.   
    • Ensure the purchasing and preparation of all food products meet Spectra standards of quality and consistency. 
    • Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. 
    • Monitor production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. 
    • Monitor all food served relative to appearance, temperature, sanitary and quality standards.
    • Provide accurate costing of all menu items.
    • Supervise all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel.
    • Responsible for the on-going training, development, mentoring and supervision of sous chefs and hourly culinary team members.
    • Coordinate storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
    • Supervise and assist with meal time restaurant production as needed.

     

    Qualifications

    • Must have various experience levels in volume feeding, ala carte, fine dining, and purchasing storage and handling professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. 
    • Knowledge of 24 hour, seven day per week food and beverage operation.
    • Ability to communicate effectively to all levels of staff.
    • Up to date knowledge of SDS Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
    • Must possess excellent organizational and communication skills.
    • Skilled to all technical and sanitary aspects of food preparation and presentations.
    • Ability to clearly communicate, read and write in English.

     

    Education, Qualifications and Experience:

    • Experience levels for position include a two (2) year culinary degree or a three (3) year A.C.F.                        Apprenticeship and/or six (6) years previous experience as a Room Chef or Sous Chef and/or related experience.
    • Must have a High School Diploma, G.E.D. or related Food Service Job Experience.
    • Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred.
    • Must have ServSafe Certification and attend all other required compliance trainings.
    • Must complete approved Alcohol Certification Program
    • Must be able to travel for corporate training.

     

    Physical Requirements:

     

     

    0-24%

    25-49%

    50-74%

    75-100%

    Seeing:

     

     

     

    X

    Hearing:

     

     

     

    X

    Standing/Walking/Mobility:

     

     

     

    X

    Climbing/Stooping/Kneeling:

     

     

    X

     

    Lifting/Pulling/Pushing:

     

     

     

    X

    Fingering/Grasping/Feeling:

     

     

     

    X

     

    Above Medium Work: Exerting up to 50 pounds of force occasionally to move objects (files, boxes, product, trays). Able to stand for long periods of time throughout the day.

     

    Note:    The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

     

    Note: The work environment is consistent with a casino in which the noise level can be loud to very loud.  Employees must be able to work in a smoking environment.

     

    Spectra Food Services & Hospitality, operating food and beverage at Ho-Chunk Wisconsin Dells Casino follows Native American hiring practices and preferences.

     

     

     

    SPECTRA IS AN EQUAL OPPROTUNITY EMPLOYMENT EMPLOYER

     

     

     

     

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