Chef De Cuisine

Spokane Tribe Resort & Casino•Airway Heights, WA

5h•Onsite

About The Position

The Chef De Cuisine is responsible for ensuring all 3 Peaks Restaurant staff maintain excellent standards in food preparation and guest service. This role assists the Executive Chef with various managerial duties and serves as back-up when necessary. The Chef De Cuisine ensures all sanitation and safety procedures are followed in accordance with established policies, and trains and coaches kitchen staff on food preparation, presentation, ordering, monthly inventory, and scheduling.

Requirements

Practices, supports, and maintains the Mission, Vision and Values of Casino.
High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
Eight (8) years of progressive culinary experience and at least three (3) years’ experience as a Kitchen Supervisor, Kitchen Manager, or Sous Chef. A combination of education and experience that clearly demonstrates the ability to perform the job duties at the highest level may be considered.
Strong team building, management and coaching skills.
Demonstrated administrative skills including the ability to issue coaching/corrective actions, create schedules and maintain efficient staffing levels. Experience with conflict resolutions within the team.
Experience with supervisory duties including budgeting, food cost control, inventory and ordering.
Demonstrate thorough knowledge of and ability to prepare all required recipes and have the ability to execute those recipes to the set standards and quality.
Demonstrate advanced knowledge and skill in proper food handling procedures and possess thorough knowledge and skill in commercial kitchen operations.
Obtain and maintain applicable State Food Handlers Certification.
Demonstrate organizational skills, budgeting experience, and full understanding of financial reports.
Must be able to efficiently use a computer, applicable procurement, and POS software, and MS Office suite including: Outlook, Excel and Word.
Must be willing to teach, encourage, train, and mentor Spokane Tribal Members.
Must be able to handle cash accurately.
Must be experienced with responsible alcohol service and awareness.
Strong guest service and problem-solving skills.
Able to Multitask in a fast-paced environment
Must be able to tolerate areas containing varying noise, smoke, and temperature levels
Ability to secure and maintain STATE OR TRIBAL Gaming License.

Nice To Haves

Culinary Degree or ACF Certification preferred.

Responsibilities

Ensuring all 3 Peaks Restaurant staff maintain excellent standards in food preparation and guest service.
Assisting Executive Chef with various managerial duties while serving as back-up, when necessary.
Ensuring all sanitation and safety procedures are followed in accordance with established policies.
Training, coaching kitchen staff on food preparation, presentation, ordering, monthly inventory, scheduling.
Maintaining department objectives, standards, guidelines, and budget to ensure proper management of department.
Purchasing and/or monitoring the Sous Chef's food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.
Hiring, training, motivating, evaluating and supervising staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
Supervising all aspects of 3 Peaks Back of House operations, including performing regular walkthroughs to inspect the facilities, delegating responsibility to bring to standards, and communicating any facility needs to the proper department.
Determining production needs, facilitating production, delegating appropriate tasks to the 3 Peaks staff, and overseeing these tasks to a conclusion.
Assisting the Executive Chef with product ordering and ensuring the quality of food products and conducting end-of-month inventory; Maintaining controls for reducing and tracking waste.
Ensuring quality guest service and a cheerful atmosphere are maintained in the restaurant.
Monitoring and evaluating staffing levels, food, production, and inventory to control costs and waste.
Assisting the Executive Chef in interviewing, hiring, training, and evaluating staff to ensure team members receive adequate guidance and resources to accomplish established objectives.
Monitoring training, leading, and coaching of all R team members, with direct responsibility for training new team members.
Verifying daily log entries, time & attendance monitoring and making necessary adjustments or edits as required.
Monitoring and evaluating food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per 3 Peaks standards.
Assisting the Executive Chef in developing menu changes to ensure variety and food quality.
Monitoring and advising on the storage of food items to ensure quality of food and compliance with health requirements.
Maintaining ultimate cleanliness of all 3 Peaks areas; making decisions for necessary corrective action to maintain company and health department standards and avoid risk.
Effectively communicating with others including the public in the case of an issue with meal presentation, taste or quality.
Willing and able to fill in where needed within the F&B department.
Performing other duties as assigned.
Carrying out supervisory responsibilities in accordance with STRC’s policies, procedures, internal controls, and applicable laws.
Interviewing, hiring, training team members, planning, assigning, and directing work, appraising performance, rewarding and providing constructive feedback, corrective action to team members, addressing complaints and resolving problems.
Training and mentoring the kitchen staff to comply with all standard operating procedures and requirements of their respective positions.
Training and mentoring Spokane Tribal Members and promoting a sense of ownership and belonging for the Spokane Tribal Members.
Reviewing and comprehending recipes and other necessary documentation.
Inspecting the quality of all food items.
Communicating effectively with all levels of team members.
Moving effectively and efficiently throughout work areas.
Preparing all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
Teaching, encouraging, training, and mentoring Spokane Tribal Members.