Asian Cuisine Chef $80, 000 - $95,000 Annually

Commerce Casino•Commerce, CA

11d•$80,000 - $95,000•Onsite

About The Position

Commerce Casino is the world’s largest card casino offering more than 200 tables. Established in 1983, the casino values its staff of over 2,500 employees and is proud to be known as “Where the World Comes to Play.” Commerce Casino offers a comprehensive benefits package to include medical, dental, vision, life, flexible spending accounts, 401(k), vacation time, and much more! POSITION SUMMARY At Commerce Casino, job expectations for Asian Cuisine Chef reflects their responsibilities as key supervisory members. These expectations are based on the Asian Cuisine Chef’s key role in demonstrating (1) leadership, (2) ownership of responsibility for everything that occurs in the back of the house, and (3) communication, with their employees.

Requirements

Minimum of five (3) years full-service restaurant/bar experience in high volume establishments
Minimum 3-5 Years in Asian Culinary Cuisines
Chinese, Cantonese, Sichuan
College Degree from an accredited University OR 5 Years in Full-Service Restaurant
Firm knowledge of back of house inventory control software systems such as Birchstreet/RedRock. Must have experience in the creation of Requisitions, Creating Purchase Orders, Inventory Management, Recipe Implementation, Menu Pricing.
Experience in the set up and maintenance of the Fusion Prep or similar System.
Experience in the operation of Micros or other POS systems, as well as the ability to generate and effectively and accurately analyze reports from these systems is required
Strong professional leadership skills are essential, and individual must possess exceptional written and oral business communication skills
Knowledge or Office Programs, Excel, Word.

Responsibilities

Oversee the day-to-day operation of the Commerce Casino food program, focusing on Asian Cuisine. Food preparation, techniques/directions and food production guidelines as required. Including the management of all back of house employees in coordination with the Director of Food and Beverage, Culinary Operations Manager, and Chef de Cuisine.
Organize and deploy the Kitchen Management team to operate each individual Food and Beverage revenue center efficiently and effectively.
Responsible for the leadership, evaluation, training, hiring, and scheduling of all personnel, focusing on the Asian dishes. This will be accomplished through effective leadership of direct reports (Kitchen Leads). as well as hands-on interaction and training of line employees.
Responsible for training and executing rotating Asian Cuisines. Sourcing ingredients and assist in creating recipes.
Supervise all food production to ensure quality standards are being adhered to or exceeded. Direct kitchen personnel to take corrective actions as necessary.
Monitor the quality of products received by the kitchen to ensure product meets or exceeds standards.
Supervise cooking lines to ensure ticket times are kept below the maximum levels.
Review the presentation and quality of all plates being presented for service, direct the kitchen staff to take corrective action as necessary.
Be active participants in meeting or exceeding the financial goals (Food Cost, Labor Cost) of the Food and Beverage department.
Ready and able to participate in interviewing/hiring potential candidates, creating relevant schedules, training/cross-training employees.
Track and record inventory daily and replenish, as necessary. At month end, assist in the full back of house inventory.
Assist in the formulation of service policies and standards. Provide leadership and direction in the enforcement of these standards.
Ensure HACCP plan is in place and adhered to by all back of house employees. This is done through the creation and implementation of daily Fusion Prep logs/checklists and service audits.
Ensure accurate and timely documentation of attendance variance reports, customer issues, and shift reports.
Work closely with the Director of Food and Beverage, Culinary Operations Manager, and Chef de Cuisine to design new menus with seasonality, Asian Cultural influence, consistency, and profitability in mind.
Assure all Commerce Casino Policies, Procedures, and Standards are always followed, specifically those set by the Culinary Leadership Team.
Ability to provide summary reports and financial summaries and updates to Culinary Leadership Team.
Actively participate in departmental and company training programs as required.
Perform additional tasks as directed by Culinary Leadership Team.
The duties listed are not set forth for the purpose of limiting the assignment of work. They are not to be construed as a complete list of the many duties normally to be performed under a position title or those to be assigned and performed temporarily outside of an employee’s normal line of work.