Culinary Supervisor

Twenty-Nine Palms Band of Mission Indians•Coachella, CA

6d•Onsite

About The Position

The Culinary Supervisor supervises and coordinates food preparation, kitchen, pantry, and storeroom personnel. The role supports the Five-Star Experience by delivering the organization’s Mission Statement, Service Promise, and department standards through HEART: Hello, Engage, Anticipate, Resolve, and Thank. The supervisor provides outstanding service to guests and employees and coaches and supports Team Members with the skills, tools, and resources needed to perform their work. The position assists the Executive Chef and Sous Chef with daily functions; plans or participates in menu planning, food preparation, portioning, and use of surplus food; monitors food quality and presentation; and oversees kitchen cleanliness and the inventory, storage, and distribution of food and supplies. It also involves ordering from purveyors, coordinating with the Purchasing Manager, resolving menu issues, and ensuring compliance with safety requirements and applicable internal control standards. The supervisor directs and evaluates Kitchen Department employees and carries out supervisory duties including interviewing, training, assigning and directing work, performance appraisals, recognition and discipline, and resolving complaints and problems. The role requires a positive and professional image when assisting guests and vendors, fair decision-making, and strong verbal and written communication. Other duties may be assigned. This is a full-time position in Coachella, California. Work schedules may include any hours, weekends, and holidays; availability for emergency calls 24/7 is required. The work may take place at multiple locations, including facilities that operate around the clock and may not be smoke-free. Surveillance cameras and audio equipment monitor activity throughout most facilities.

Requirements

High school degree or GED.
Two years or equivalent supervisory experience.
Must pass periodic random drug screens.
Must pass a background suitability investigation.
Must obtain a Tribal Gaming License and all other applicable certifications and licenses.
Must provide proof of eligibility to work in the United States within 72 hours of employment.
Must follow safety policies and procedures and attend scheduled safety meetings and training.
Must comply with applicable Tribal organization policies, procedures, laws, MICS, and TICS.
Must be available to work weekends and holidays, any and all hours, and emergency calls 24/7.
Must be able to talk and hear; frequently stand, walk, and sit; and occasionally use upper extremities, reach, climb or balance, stoop, bend, push, pull, twist, kneel, crouch, or crawl.
Must occasionally lift up to 50 pounds and/or push or pull up to 100 pounds, and occasionally perform repetitive movements.
Required vision abilities include close, distance, and color vision, peripheral vision, depth perception, and ability to adjust focus.
May occasionally work in low light conditions and be exposed to loud noise for extended periods.

Responsibilities

Provide outstanding customer service to guests and employees and deliver the HEART Experience.
Coach and support Team Members so they have the skills, tools, and resources to perform their jobs.
Plan or participate in planning menus, preparing and apportioning food, and using surpluses and leftovers.
Determine serving quantities for food and beverages to control portion costs.
Supervise noncooking personnel to ensure the kitchen and equipment are clean.
Supervise cooks and check food by tasting, smelling, and observing it for compliance with recipes and appearance standards.
Supervise inventory, storage, and distribution of foodstuffs and supplies.
Requisition foodstuffs, kitchen supplies, and equipment from the Purchasing Manager.
Meet with professional staff, customers, or client groups to resolve menu inconsistencies or plan menus for special occasions.
Assist the Executive Chef and Sous Chef with daily functions.
Compare prices and order food and foodstuffs from purveyors while ensuring consistent quality and pricing.
Present a positive image of the Tribal organization to guests and vendors and assist them as needed.
Follow safety policies and procedures and attend scheduled safety meetings and training.
Ensure compliance with Minimum Internal Control Standards (MICS) and Tribal Internal Control Standards (TICS).
Make difficult decisions fairly and honestly, and communicate effectively verbally and in writing.
Supervise directly and indirectly Kitchen Department employees; direct, coordinate, and evaluate the unit.
Interview and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems.
Perform other duties as assigned.