F&B Chef

Tyme Maidu Tribe•Oroville, CA

20h•Onsite

About The Position

As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience.

Requirements

Strong working knowledge of the fundamentals of cooking
Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry.
Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols.
Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align.
Ability to work across the line in all stations, as needed
Strong working knowledge of food costs and inventory management
Strong working knowledge of food and market trends
Comfort in training, mentoring, and motivating fellow team members.
Willingness to work varied shifts, including weekends and holidays
Strong communicator, both written and verbal
A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment.
Must be a strong motivator, and clearly able to demonstrate quality people skills.
Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals.
Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables.
The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination.
Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.
Must pass initial drug screening, background investigation, and random drug tests and credit check.

Nice To Haves

Culinary Degree preferred

Responsibilities

Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director.
Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution.
Evaluate staffing needs along with coaching staff and hiring and discipline of staff
Monitors cleanliness and safety compliance of the kitchen
Mentors, trains and motivates Team Members
Maintains a positive and professional approach with Team Members
Ensures all cooks follow proper plate presentation and garnish set for all dishes
Responsible for Team Member scheduling, payroll, and labor management
Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures.
Manages and enforces all applicable food service, health and safety regulations and procedures
Attends all scheduled leadership meetings and brings suggestions for improvement
Promptly reports equipment and food quality problems to Executive Chef
Responsible for management of inventory levels and venue needs
Creates menus, specials, and assists Executive Chef with new recipe development
Assists with cost management, waste, and re-appropriation of leftovers
Assists Executive Chef in organizing budgets and finances for the kitchen
Other duties as assigned.