Rampart Casino

Artificial Intelligence

• Prepare and execute all menu items according to established standards and assigned station duties, as directed by Chef de Parties, Sous Chefs, and Chefs.
• Must be able to work all stations in any kitchen independently and with minimum supervision.
• Maintain a clean, safe, and well ‑ organized work area at all times.
• Ensure proper fire times and ticket times to support efficient service.
• Assist with receiving, rotating, storing, and replenishing daily requisitions.
• Restock dishes, silverware, and related items as needed to support smooth kitchen operations.
• Perform all reasonable tasks assigned by management within the scope of the role.

Master Cook

Manager

• Oversee daily operations of the dining area, ensuring cleanliness, organization, and adherence to brand standards
• Monitor guest flow and seating arrangements for optimal service
• Ensure exceptional customer service and resolve guest complaints promptly
• Maintain a visible presence in the dining room to support staff and engage with guests
• Provide professional leadership and direction to front-of-house associates
• Manage staff schedules, breaks, and shift coverage
• Conduct training and coaching to maintain service quality
• Monitor cash handling procedures and ensure compliance with company policies
• Assist with budgeting, cost control, and revenue tracking
• Enforce health, safety, and sanitation standards
• Ensure adherence to company policies and operational guidelines
• Address operational challenges quickly and effectively
• Communicate issues to upper management and implement corrective actions
• Act as a liaison between kitchen and front-of-house teams
• Communicate clearly with staff regarding daily goals, specials, and service expectations
• Operate POS systems and reservation software
• Prepare and review daily reports on sales, labor, and guest feedback

Restaurant Manager

• Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Sous Chefs and Chefs
• Oversee kitchens, service, production and line cooks in the absence and in assistance of the Sous Chefs and Chefs
• Able to asses and direct the required work in any kitchens
• Must be capable of writing and costing menus
• Some ordering of food items as directed by the Sous Chefs and Chefs
• Document menu changes, temperatures, meeting information
• Attend meetings when required, e.g. Chef meetings, B.E.O meetings, planning meetings etc
• Must be able to work all stations in any kitchen independently without supervision
• Must be able to follow and execute all recipes without supervision
• Work in a clean, safe and organized manner
• Maintain proper fire and ticket times
• Assist with replacing daily requisitions and rotating and storing them
• Restocks dishes and silverware as required
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management