Restaurant Chef

Soboba Casino San Jacinto , CA 92582

Posted 2 months ago

Effective Management Outlet. Establishes Project plans and timelines to achieve department goals and objectives. Mentors subordinate supervisors on effective performance management skills to ensure the development of a capable work force

Duties/Responsibilities

  • Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.

  • Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas.

  • Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses.

  • Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to team members through ongoing training programs.

  • Completes daily, weekly, monthly inventory to ensure proper ordering. Establishes par for all purchasing as well as production.

  • Protects the assets of Soboba Resort Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems.

  • Responsible for overseeing the operational aspects of the kitchen division in meeting set standards.

  • Administrative and operational support to the executive chef in meeting all divisional set targets.

  • Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff.

  • Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling.

  • Maintain a high level of safety and sanitation.

  • Instill budgetary controls using established budget on an everyday basis.

  • Assists in supervising cooks and line staff in daily operations.

  • Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items.

  • Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items.

  • Ability to plan organize and operate all stations in their outlet Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs.

  • Ensure adherence to quality expectations and standards.

  • Must be physically present to work a regular, reliable, and predictable work schedule in accordance with business demands, and maintain a consistent and regular attendance record.

  • Perform special projects and other responsibilities, tasks, or duties as requested.

Supervisory Responsibilities

  • Responsible for supervising, planning and directing all outlet personnel on a daily basis including assigning stations, recording attendance, and conducting real-time coaching of team members to ensure service standards are followed.

  • Order supplies to ensure proper par levels including all beverage and food service items and other tasks as required by outlet manager.

  • Must be capable of performing all positions within the department

  • Maintain proper labor percent as required by Food & Beverage Director.

  • Assist in completing weekly and monthly department forecasts.

  • Submit and follow-up maintenance requests and equipment shortages.

  • Control china, silver and glassware inventory

  • Assist in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.

  • Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

  • Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.

  • Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs.

  • Speak with others using clear and professional language.

  • Develop and maintain positive working relationships with others; support team to reach common goals.

Education / Qualifications

  • Must be 21 years of age, or older.

  • Degree in Culinary Arts preferred

  • 3+ years' experience as a Chef in a full-service restaurant

  • 2+ years' experience in a supervisory role

  • Any combination of education, experience and training that provides the required knowledge, skills and abilities.

  • High School Diploma or GED equivalent preferred

  • Firm understanding and practical application of health and safety standards and laws.

  • Knowledge of all aspects of kitchen and culinary operations.

  • Familiar with traditional / contemporary methods of preparing and presenting local, regional, national and international styles of food.

  • Must be able to provide evidence of eligibility to work in the United States of America.

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Restaurant Chef

Soboba Casino