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Room Chef - The Eatery

Hollywood Casino at Penn National Race Course
Job Description

Your daily responsibilities include

  • Create menus for restaurant outlet.
  • Maintain proper staffing guidelines by recruiting and upgrading staff through continued instruction and training.
  • Schedule staff to meet demands of forcasted business while ensuring superior guest satisfaction.
  • Monitor quality of food coming into outlet.
  • Oversee plate presentation and portion control recipes for assigned outlet.
  • Conduct daily walk through of kitchen area ensuring proper operation of equipment, including refrigeration to maintain proper temperature for safe storage of food products.
  • Keep current with industry trends and new products available on the market to be an industry leader.
  • Responsible for maintaining a clean and sanitary work environment in accordance to state health requirements and company policy.
  • Attend weekly chef meetings and monthly kitchen staff meetings to keep staff informed on current property activities and projects.
  • Assist in setting team and individual performance standards and executing them in a consistent manner with company guidelines.
  • Direct, monitor and train staff through coaching and demonstration.
  • Provide professional representation at internal and external meetings and events.
  • Develop and lead a high performance department to include at least one internal successor to the Room Chef role.
  • Create and maintain an environment of mutual and reciprocal trust, respect and confidence within the department and when dealing with internal/external guests.
  • Reward, recognize, coach and counsel department employees.
  • Maintain accurate and timely documentation of employee performance and department incidents.
  • Demonstrate abilities with PENN’s Leadership Competency Model that includes Visioning, Decisive Judgment, Leading Change, Business Acumen, Driving for Results, Guest Focus, Integrity, Resilience, Leading Teams, Coaching and Developing Others, and Relationship Management.
  • Ensure interactions with internal and external guests follow the guidelines of the “Red Carpet Customer Service” Program.
  • Adhere to all Corporate and local policies, procedures, and operating guidelines.
  • Demonstrate abilities to meet performance expectations with Communications, Initiative/Problem Solving, Guest Service/Interpersonal Relations, Work Habits and Conduct, and Responsible Gaming/Business Ethics.


To be successful in this position it will require the following skill set

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

  • Supervisory responsibility over assigned food outlet
  • Supervise 10-12 employees, 20 employees indirectly
  • High School Diploma/GED; Associate’s/Technical Degree in Culinary Arts; 3-5 years of experience or equivalent combination of education and experience.
  • Must have the ability to read, write and speak English. 
  • Must have the ability to respond to common inquiries or complaints from guests.
  • Must have the ability to read and interpret documents, such as safety rules, operating and maintenance instructions, and manuals.
  • Must have the ability to present information and respond to questions from employees and guests.
  • Must have the ability to read, analyze, and interpret business periodicals and technical procedures.
  • Must have the ability to read, analyze, and interpret various metrics and financial reports.
  • Must have the ability to write reports.
  • Must have the ability to perform basic math skills
  • Must have the ability to work with mathematical concepts and apply concepts to practical situations
  • Must have the ability to identify problems, collect data, analyze, and draw valid conclusions
  • Must have the ability to solve practical problems and deal with a variety of situations
  • Must have the ability to interpret a variety of instructions (i.e., written, oral, etc.)
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