Asst Chef Restaurant, Collective Kitchens

Cherokee Nation Businesses•Robinsonville, MS

2d•Onsite

About The Position

PRIMARY PURPOSE : As an Assistant Restaurant Chef II, you will be responsible for ensuring superior food quality. Position: Salaried Non-exempt, Full-time Location: Gold Strike Casino Responsibilities PRINCIPAL DUTIES AND RESPONSIBILITIES: Train Master Cooks, Cooks, Pantry Workers, and Helpers on job responsibilities. Ensure requisitions are processed properly and placed in designated areas. Label and date all products to ensure safekeeping and sanitation. Maintain knowledge, understanding, and preparation of base sauces, stocks, and soups. Ensure food quality is superior and take action to correct any irregularities. Communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employees. Assist the Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items. Prepare and administer kitchen schedule. Assist Executive Chef by establishing goals and objectives that focus on profit, product, and people. Perform other job-related duties as requested.

Requirements

High school diploma or equivalent.
Two (2) years of relevant culinary and/or supervisory experience in a high-volume restaurant production environment.
Work varied shifts, including weekends and holidays.
ServSafe Certification
Knowledge of large production kitchen equipment.
Knowledge of F&B preparation and presentation.
Apply advanced knife skills required for service.
General knowledge of mathematical skills including addition, subtraction, multiplication, and division.
Able to lead and mentor a team.
Ability to work under pressure.
Ability to multi-task and work well in a fast-paced, team-oriented environment.
Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail.
Excellent customer services kills and interpersonal skills to effectively communicate with all business contacts.

Responsibilities

Train Master Cooks, Cooks, Pantry Workers, and Helpers on job responsibilities.
Ensure requisitions are processed properly and placed in designated areas.
Label and date all products to ensure safekeeping and sanitation.
Maintain knowledge, understanding, and preparation of base sauces, stocks, and soups.
Ensure food quality is superior and take action to correct any irregularities.
Communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employees.
Assist the Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items.
Prepare and administer kitchen schedule.
Assist Executive Chef by establishing goals and objectives that focus on profit, product, and people.
Perform other job-related duties as requested.