CHEF - HIGH LIMIT LOUNGE

The incumbent in this position is responsible for planning meals, procurement of food
supplies and kitchen equipment, production of meals, supervising and coordinating the
work of the kitchen personnel, and keeping with all Hard Rock Cincinnati quality
standards. This role is responsible for enhancing the food product that is presented to
guests, making changes to respond to marketplace and guest needs and
recommending changes in food product as a result of market research.

• Creates an atmosphere that induces guests to make Hard Rock Cincinnati their
choice for gaming entertainment; responsible for actively building and retaining
guest relations and acts as a mentor to team members in order to provide
superior guest service.
• Hires, trains, motivates, evaluates, and supervises staff in order to ensure that
employees receive adequate guidance and resources to accomplish established
objectives.
• Supervises all Hard Rock Cincinnati food outlets, and kitchen personnel.
• Understands vision and department objectives, standards, guidelines, and
budget to achieve effective supervision of department.
• Establishes and maintains training and development procedures to ensure
superior guest service standards are achieved.
• Plans menus considering marketing conditions, popularity of various dishes,
recent menus, and religious or other holidays.
• Checks methods of food preparation and cooking, sizes of portions, and
garnishing of foods by tasting.
• Procures food supplies and kitchen equipment from approved suppliers as
needed and approve the quality of foods received.
• Responsible for storage of food items to ensure quality of food and compliance
with health requirements. Actively involved with purchasing department to ensure
high quality of food products.
• Consults with catering sales manager and clients to create, adapt, and tailor
special menu.
• Responsible for tracking food cost variances and adjusting such prices to food
items that will result in net profit.
• Required to meet budgetary guidelines for food cost, labor cost and
miscellaneous costs.
• Attend and participate in meetings, completing follow-up as assigned.
• Perform work regularly and predictably.
• Other duties as assigned.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:
(Related education and experience may be interchangeable on a year for year basis)
This knowledge and these abilities are typically acquired through the completion of a
high school diploma or equivalent, as well as a degree from a certified food service
program, apprenticeship, culinary school, or equivalent. Previous supervisory
experience required and 5 years’ experience as Executive Chef in a 4 star or 5 star
establishment with sizeable conference and banqueting facilities.
ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):
• Must obtain and maintain all licenses / certifications per Federal, State, and
Gaming/Lottery regulations
• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be twenty-one (21) years of age.
KNOWLEDGE OF:
• Pertinent federal, state, and local laws, codes, and regulations.
• All applicable health, sanitation, and licensing ordinances.
• Food products, standard recipes, and proper preparation.
• All kitchen operations.
• Computer programs and applications.

ABILITY TO:
• Use all tools associated with the position including but not limited to knives,
slicers, and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.
• Deliver a service level which creates an atmosphere that makes our guests want
to return, giving each guest a positive, memorable entertainment experience.
• Routinely go above and beyond in the accomplishment of position responsibilities
in an effort to play a role in the achievement of organizational goals.
• Present an image of excitement, enthusiasm, and outgoing personality, while
being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Observe and direct actions of subordinates.
• Participate in the development and administration of goals, objectives, and
procedures.
• Establish and maintain effective working relationships with those contacted in the
course of work.
• Be flexible to work varying shifts and time schedules as needed.
• This position spends time on the Hard Rock Cincinnati floor and is subject to
varying levels of crowds and noise, and the severity of which depends upon
guest volume. This position is also subject to varying extreme heat and other elements.