Senior Chef

Eagle Mountain Casino•Porterville, CA

1d•$70,574 - $82,930•Onsite

About The Position

The Senior Chef is accountable for the daily production and quality of food. Ensure the projected monthly Food and Beverage costs are in line with budget.

Requirements

High school diploma or equivalent vocational training certificates.
Five (5) years’ experiences in a similar position.
Complete intermediate level mathematical calculations.
Plan and develop menus and recipes.
Work with minimal supervision.
Must have a Health and Food Safety certification.
Must be able to obtain and retain a gaming license through the Tule River Tribe Gaming Commission.
Frequently lift, carry, push, pull or otherwise move objects weighting up to 50 lbs.
Endure various physical movements throughout the shift.
Must be able to operate in mentally and physically stressful situations.
The noise level ranges from low to high.
Must be able to work in a hot and cold environment.

Responsibilities

Maintain completed knowledge of and comply with all department policies, services, procedures and standards.
Maintain complete knowledge of correct maintenance and handling of equipment.
Use equipment only as intended and only after proper training has been demonstrated.
Monitor and ensure cleanliness, sanitation and organization of all kitchen work area.
Review the daily activities, check the following. House count and restaurant cover count. Catering activity Forecasted covers for each outlet Purchases Meetings Appointments VIP/Special Guests
Review daily specials and offer feedback to Sous Chefs.
Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Take physical inventory of specified food items for daily inventory.
Communicate needs with purchasing and Kitchen Stewards to ensure quality of products received.
Inspect grooming and attire of staff and verify any indifferences.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guide and photographs are current and posted.
Ensure that all staff prepare menu items following recipes and yield guides according to department standards.
Be aware of any shortage and make arrangements before the items runs out.
Assist catering department with developing special menu for functions, meet with clients as requested.
Review sales and food cost daily.
Minimize waste and maintain controls to attain for accurate food and labor costs.
Other duties as assigned.