Kitchen Supervisor

TWENTY-NINE PALMS BAND OF MISSION INDIANS•Coachella, CA

About The Position

This position is responsible for supervising and coordinating activities and food preparations, kitchen, pantry, and storeroom personnel by performing the following duties. In addition, we strive to deliver our Five Star Experience to Guests and fellow Team Members. This includes being committed to our Service Promise: We are the Twenty-Nine Palms Band of Mission Indians Team, where your experience is our top priority. Every person and detail matters. ESSENTIAL DUTIES AND RESPONSIBILITIES: The requirements listed below are the representative of the knowledge, skill, and/or ability required to perform this job successfully. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Provide outstanding customer service to guests and all other employees by exceeding our mission statement. Deliver our Five Star Experience to Guests and all Team Members by embodying our Mission Statement and Service Promise while adhering to department service standards. This entails consistency performing our service expectations of: Welcoming, Proactive, Seamless, Personalized and Valued. Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs. Supervises noncooking personnel to ensure cleanliness of kitchen and equipment. Supervises Cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards. Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies. Requisitions foodstuffs, kitchen supplies, and equipment from Purchasing Manager. Meets with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions. Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies. Assist Executive Chef and Sous Chef in daily functions. Ability to compare pricing and order food and foodstuffs from available purveyors and ensure consistent quality and pricing. Must be capable of presenting a positive image of the Casino to its guests and vendors and to assist them as required. Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment. Ability to read and use standardized institutional recipes. Ensure compliance with all Minimum Internal Control Standards (MICS) as well as all Tribal Internal Control Standards (TICS). Present a positive image of the Tribal organization to its guests and vendors and to assist them as required. Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment. Able to make difficult decision in a fair and honest manner. Strong verbal and written communication skills. Perform any other duties that may be assigned from time to time.

Requirements

High School Degree (or GED)
Two (2) years (or equivalent) supervisory experience.
Must pass periodic random drug screens.
Must be able to pass background suitability investigation.
Must obtain a Tribal Gaming License.
Must obtain all other applicable certifications and licenses.
Must provide proof of eligibility to work in the United States within 72 hours of employment.

Responsibilities

Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
Supervises noncooking personnel to ensure cleanliness of kitchen and equipment.
Supervises Cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
Requisitions foodstuffs, kitchen supplies, and equipment from Purchasing Manager.
Meets with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.
Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
Assist Executive Chef and Sous Chef in daily functions.
Ability to compare pricing and order food and foodstuffs from available purveyors and ensure consistent quality and pricing.
Must be capable of presenting a positive image of the Casino to its guests and vendors and to assist them as required.
Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment.
Ability to read and use standardized institutional recipes.
Ensure compliance with all Minimum Internal Control Standards (MICS) as well as all Tribal Internal Control Standards (TICS).
Present a positive image of the Tribal organization to its guests and vendors and to assist them as required.
Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment.
Able to make difficult decision in a fair and honest manner.
Strong verbal and written communication skills.
Perform any other duties that may be assigned from time to time.