Food & Beverage - Chef

THREE RIVERS CASINO•Florence, OR

2d•Onsite

About The Position

The Chef is responsible for overseeing the overall operations of the kitchen outlets, under the direction of the Executive Chef, delivering exceptional dining experiences.

Requirements

Minimum age requirement for this position is 21 years old.
Must have 5 years combined experience in a fast paced, supervisory cook role or equivalent combination of education and experience.
General understanding of computer programs, including all windows applications required.
Possess or obtain a Food Handlers Card License within 30 days of employment.
Ability to communicate clearly and effectively in English, verbally, in writing or by other acceptable means.
Comply with pre-employment, random and reasonable suspicion alcohol and drug testing.
Receive and maintain a valid gaming license from the CTCLUSI Tribal Gaming Commission.

Responsibilities

Manages and delegates work to the back of house F&B Team Members to ensure they are meeting standards, requirements and service levels through effective scheduling.
Ensures efficient service, a clean and hazard free environment and excellent guest service standards are being met by monitoring completion of work responsibilities by Team Members.
May cover shifts for Team Members due to PTO, staff shortages, or vacations, performing job duties as needed.
Participates in the completion of evaluations, disciplinary actions, scheduling and assists with hiring decisions for kitchen outlets.
Ensures that all Team Members are properly trained and utilized to their full potential within their role.
Works with Leads and other Chefs to manage communications with Team Members in order to resolve personnel problems and discuss solutions.
Monitors the handling of all food and inventory for proper temperatures, quality and safe cooking techniques.
Verifies all product leaving the kitchen meets quality standards and is prepared to guest satisfaction.
Monitors the cleanliness and organization of back of house food areas, including the walk-ins, confirming product quantity and quality.
Reports any product shortages or deficiencies to management in a timely manner.
Maintains product and inventory confirming items are properly dates and rotated using the FIFO (first in first out) method.
Plan menus and creates new recipes while considering factors like customer preferences, dietary restrictions and seasonal availability of ingredients.
Monitors food costs, optimizes kitchen efficiency and minimizes waste to meet budgetary goals.
Collaborates with management and front of house Team Members to address customer feedback, menu changes and special requests.
Stay sup to date with culinary trends, techniques and industry developments to innovate menu offerings and enhance guest experience.
Closely follows the F&B department health and personal hygiene policy.
Ensures compliance with all TRCR safety and sanitation procedures and state requirements.
Other duties as directed by management.