Asian Restaurant Chef

Red Hawk Casino•Placerville, CA

2d•Onsite

About The Position

The Chef is responsible for preparing and cooking a variety of foods, supervising kitchen staff, and ensuring the quality and presentation of dishes. This role involves menu planning, inventory management, staff recruitment, and maintaining high standards of food safety and sanitation. The Chef also plays a key role in the financial performance of the venue and contributes to employee engagement.

Requirements

High school diploma or GED required.
Culinary degree or Chef Certification required.
Minimum of two years of fine dining/ala carte experience required.
Must be at least 21 years of age.

Responsibilities

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Collaborates with other personnel to plan and develop recipes and special menus, considering seasonal ingredients and customer numbers.
Checks the quality of raw and cooked food products to ensure standards are met.
Checks the quantity and quality of received products.
Demonstrates new cooking techniques and equipment to staff.
Determines food presentation and creates decorative food displays.
Determines production schedules and staff requirements for timely service delivery.
Estimates amounts and costs of required supplies.
Inspects supplies, equipment, and work areas for conformance to standards.
Instructs cooks and other workers in food preparation, cooking, garnishing, and presentation.
Monitors sanitation practices to ensure team members follow standards and regulations.
Orders or requisitions food and other supplies.
Recruits and hires staff, including cooks and other kitchen workers.
Maintains knowledge of current fine dining restaurant trends, practices, and procedures.
Develops and documents all recipe specifications and control procedures.
Maintains professional grooming and appearance and acts as a role model.
Designs and implements regular menu updates.
Creates and maintains on-line templates for Production, Commissary Ordering and Transfers.
Responds to guest service issues.
Monitors payroll/punch edits.
Participates in Monthly Inventory.
Inspects all food safety documentation for accuracy and consistency.
Facilitates the flow of pertinent information between management and team members, and between team members and the Executive Chef.
Responsible for the financial performance of the venue to budget, makes course changes and recommendations to improve financial performance.
Directly supervises the Restaurant Sous Chef and Cook 3. Indirectly supervises Cooks 2 and Cooks 1.
Creates and utilizes a comprehensive and sustainable employee engagement strategy through formal and informal feedback and constant communication.
Performs all other duties as assigned.