S4025 FOOD TRUCK CHEF DE CUISINE

Inn Of The Mountain Gods Resort And Casino • Mescalero, NM

4d • Onsite

About The Position

Chef De Cuisine is responsible for the overall kitchen operation and insures all kitchen policies and procedures are followed.

Requirements

• Bachelor's Degree (B.A.) from four-year College or university; or seven years related experience at a supervisory level.
• Equivalentbination of education and experience may be substituted.
• Computer experience in Excel, and word processing.
• Menu Planning, forecasting and budgeting, and be able to multitask.
• Mescalero Apache Tribal preference/ Indian preference applies; bicultural experience preferred.

Responsibilities

• Responsible for overall outlet kitchen operations.
• Review daily and weekly reports to plan and prepare accordingly.
• Create specials as a test ground for new menu items.
• Price all new menu items to fitanizations food cost.
• Utilize purchasing system and/or approved vendors for food items and kitchen ware purchases.
• Responsible for the overall food quality and sanitation of outlet kitchen.
• Responsible for outlet kitchen are safety.
• Ensure Kitchen and stewarding equipment and machinery operates properly.
• Handle customer/food issues according to IMGR&C standards.
• Prepare kitchen staff schedules and approve time-keeping pay records.
• Communicate with kitchen & steward staff on a regular basis via monthly and pre-shift meetings.
• Create and implement new standards as needed to improve ongoing operations.
• Preform coaching & counseling and hold team members accountable for standards.
• Develop, monitor, & report on budgets.
• & maintain equipment & expense reports.
• Set goals for department to achieve success as well as team members.
• Involve team members in the goals & success of operations.
• Maintain a high visibility by “walking around” conducting inspections daily.
• Utilize guestments to set goals to reduce and correct negativements and increase the overall success of the procedures along with applicable laws.
• Preform other duties as assigned.
• Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development and engineering performance reviews, rewarding and disciplining team members, addressing issues and resolving conflicts, in conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 251-500 employees