Specialty Room Chef - Bubba Gump

The Room Chef is responsible for the supervision and coordination of activities in preparing and cooking food.

• Develops and manages the food cost according to the budget of the department.
• Ensures the safety and security of employees and customers. Implement programs and processes to reduce and control loss time injuries.
• Review staffing levels to maintain budgeted level of employment. Delegate authority and assign responsibilities.
• Developing staff, training, interviews, hires, and evaluations.
• Cooks, carves meat, portion control, prepares new dishes, sauces and garnish.
• Review activities and promotions with the Executive Chef.
• Monitor and adjust performance to local competition.
• Meet with departmental directors and managers as necessary.
• Other duties as assigned.

• Five to seven years’ experience as a banquet sous chef, sous chef, or specialty cook with a 4-year degree in a related field or equivalent work experience.
• Applicable health certifications.
• Ability to work flexible schedules, including nights, weekends and holidays is required.
• The ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable experience.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities to play a role in the achievement of organizational goals.
• Must present an image of excitement and enthusiasm, while being able to project a professional appearance and demeanor.
• Excellent interpersonal, organizational and communication skills.
• Display strong work ethic and teamwork.