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Chef De Cuisine - The Pines Modern Steakhouse

Expired Job

SAN Manuel Indian Bingo & Casino Highland , CA 92346

Posted 1 week ago

Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.; directly responsible for all scheduling, supervising, coordinating, hiring and training of culinary staff of designated venue kitchen; develops all menus and recipes for designated venue as well as participates in planning, preparing and cooking of foods for all menus for all occasions including special functions and holidays, and for the Casino as a whole, when necessary. Working with Executive Chef and Venue Manger, establishes menu forecasts based on customer counts or business forecasts, historic business levels, and holidays.

Essential Duties & Responsibilities

  • Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.

  • Responsible for all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses.

  • Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.

  • Controls all purchasing of food products and kitchen equipment.

  • Conducts monthly inventory and works in conjunction with Venue Manager and F&B Analyst to ensure proper financial closure of every month.

  • Possesses strong management skills; perform periodic and annual performance reviews of all culinary management staff; understands corrective counseling methods and how to properly document any issues that arise with staff.

  • Understands menu development techniques and development of recipes, plating guides and menu cards.

  • Schedules kitchen management and cook staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.

  • Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy

  • Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA and OSHA codes & policies are followed at all times; Reports any violation(s) of codes and policies immediately upon discovery; Participates in all Gaming, IHS and all other inspections.

  • Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.

  • Perform other duties as assigned to support the efficient operation of the department.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education/Experience/Qualifications

  • High School Diploma or GED required.

  • Vocational/Technical/Business certification in related field preferred.

  • Minimum five (5) years management experience of large hotel or similar Casino type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management at Sous Chef level or above

  • Management training and/or culinary education preferred.

  • Possess advanced knowledge of single unit culinary operations.

  • Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.

  • Possess advanced skill level in handson training of staff.

  • Proficiency in Microsoft Office (Word and Excel) is required.

Certificates/Licenses/Registrations

  • At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.

  • A qualified candidate/employee must have a valid driver's license with an acceptable driving record as determined by the company's insurance carrier.

  • Must obtain and maintain a ServSafe certification within 90 days of employment.

San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.


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Assistant Manager The Pines Modern Steakhouse

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Posted 2 months ago

VIEW JOBS 11/3/2018 12:00:00 AM 2019-02-01T00:00 SUMMARY Under the direction of the Food and Beverage venue Manager, the Assistant Manager directs and controls efficient food service outlet operations and oversees the training of non-exempt union and exempt employees; oversees culinary staff, bussers, and cashiers to ensure timely menu item execution and delivery that consistently meets all quality standards and exceeds patron expectations; directs overall activities of the supervisors to ensure established customer service standards are met or exceeded in a safe and orderly work environment. Profit and loss co-responsibilities include forecasting, budgeting, managing labor and operations costs to ensure a quality profit while meeting fiscal requirements. The Food and Beverage venues are high-volume foodservice amenities located in a 24-hour, seven-day-a-week casino. ESSENTIAL DUTIES AND RESPONSIBILITIES Managing Performance * Manages the day-to-day operation of the Food and Beverage venues in accordance with established policies and procedures ensuring that outlets operate effectively within department fiscal and operational guidelines. * Counsels, guides, and instructs assigned personnel in the proper execution of their duties and responsibilities. * Develops initiatives to build sales, profitability, and guest counts. Maintains effective cost controls in support of these initiatives. * Compiles variance reports, weekly management reports, comp reports and annual budget and any other reports deemed necessary by the outlets. Responsible to meet or exceed budgeted sales and profitability goals. * Monitors food cashier's performance to ensure that they are in compliance with established policies and procedures overseeing follow-up work to ensure non-recurrence of cashier errors; works closely with business office and internal audit to ensure compliance. * Ensures monthly safety meetings are conducted and that recommendations are acted upon as appropriate. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. * Prepares and coordinates the periodical performance reviews of assigned personnel. * Recommends changes including hiring, promotion, demotion and release of personnel; coordinates scheduling of annual performance reviews. * Assists with the compliance of the San Manuel Indian Bingo and Casino Gaming Ordinance Guidelines (Chapter 19, sections 19.1 through 19.58) Food Preparation and Production * Ensures that all menu items are consistently prepared to recipe specifications; utilizes food production and inventory tools available to support this responsibility. * Acquires and maintains a working knowledge of all recipes, products, and production procedures, keeping up with changes as they occur. * Ensures established food safety and sanitation standards are maintained. * Requisitions and acquires food and beverage product within established guidelines. Oversees storage and handling of food and beverage product to ensure optimum quality and freshness at all times. * Strikes a cost efficient balance between labor cost and quality production. * Monitors quality and appearance of all food and beverage product from the time it is received to the point of service, communicating any deviations to outlet food preparation supervisor. Guests and Associates * Responds to guest comments in a constructive and positive manner, welcoming it as an opportunity to build guest count. Educates and empowers subordinate supervisors to act in a similar capacity. * Ensures a safe and secure environment for associates and guests. * Consistently demonstrates high ethical standards, particularly with regard to those established by the Food and Beverage Department. * Acts immediately on all customer concerns to ensure that issues are promptly addressed and resolved to the guests' satisfaction. Staffing and Building Great Teams * Staffs positions with quality employees who value guest service and are committed to high standards of performance. * Conducts orientation for all new hires within outlet utilizing company handbooks and support materials. * Provides training and recognition to employees at all levels and seeks to promote and maintain a team-oriented work environment. * Works within established guidelines and policies for training and development of associates. * Analyzes monthly operating statements, determining causes for any variances. Manages operational expenses to maximize profit potential. * Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness. * Oversees outlets' administrative requirements including cash handling; completion of guest liability, property, casualty, workers compensation reports; keeps all required postings (e.g., OSHA) and right-to-know materials (e.g., MSDS, etc.) current. * Ensures all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner. * Maintains employee files, ensuring that required documentation is complete and accurate. EDUCATION and/or EXPERIENCE Required: Associates degree, preferably in hotel and/or restaurant management OR a certificate from an accredited culinary arts school OR the equivalent technical training in the food service industry may be substituted on a year-for-year basis OR five years experience in restaurant/food service in a supervisory capacity. Two years (or the equivalent) experience in purchasing, receiving, storage, cooking, and food preparation. KNOWLEDGE, SKILLS and ABILITIES Must be flexible to work any shift, any day of the week (holidays included), for as many hours a day as is required; work weeks may also be extended under special circumstances. Schedules will vary from day-to-day and week-to-week and days off will change as determined by business demands. Experience in managing union employees is preferred. Abilities The following abilities are necessary for this position: Coordinate multiple tasks at once; compile, compute, and analyze pertinent data needed for reports; negotiate with a variety of departments; implement strategic vision and plans for day-to-day operations; function and manage in non-standard situations where independent judgment is required and limited guidelines exist. Language Skills Must be able to read, write, speak and understand English with a level of proficiency that ensures that both guest and business needs are squarely met. Mathematical Skills Must possess basic mathematical skills to include the ability to add, subtract, multiply, and divide whole numbers, fractions, and numbers expressed as decimals. Must be able to perform the basic calculations necessary to determine standard F&B operations performance measurements including food, beverage, and labor costs as well as the ability to interpret, understand, and evaluate performance data. Computer Skills Intermediate knowledge of Microsoft Office software including: Outlook, Word, Office PowerPoint, Publisher, and Excel; Visio; Point-of-sale and inventory systems such as InfoGenesis and Eatec. CERTIFICATES, LICENSES, REGISTRATIONS Current ServSafe certificate. At the discretion of the San Manuel Gaming Comission, may be required to obtain and/or maintain a gaming license. Current and valid California driver's license with a clean driving record. PHYSICAL DEMANDS Position requires long periods of standing and walking, some sitting and writing and the ability to move though all areas of the Casino; must be able to lift up to 50 lbs. WORK ENVIRONMENT Work hours and days vary to meet the needs of the business. The Food and Beverage Assistant Manager can expect to work eight to ten hours per day and 50 or more hours per week and sometimes on seven consecutive days to conform to outlet hours of operation. The assistant manager may also be called upon to perform the duties of absent workers on short notice. A high degree of tact and diplomacy is necessary to effectively deal with employees and customers. The Food and Beverage Assistant Manager should have the ability to remain calm and flexible to work through an emergency, should the occasion arise, to ensure both patron and employee safety. The assistant manager may frequently experience the pressures of coordinating a wide range of simultaneous activities within the scope of daily operational duties. When problems occur, it is the assistant manager's responsibility to resolve them with minimal disruption to our patrons. Even with state-of-the-art ventilation systems in the casino, employees can expect to be exposed to secondhand smoke, particularly in areas where cigarette smoking is permitted. Exposure for this position is considered moderate-to-high. San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. SAN Manuel Indian Bingo & Casino Highland CA

Chef De Cuisine - The Pines Modern Steakhouse

Expired Job

SAN Manuel Indian Bingo & Casino