S4040 FLOATING SOUS CHEF

Inn of the Mountain Gods Resort and Casino • Mescalero, NM

1d

About The Position

Assists and manages in production the general operation of the kitchen and shifts in all Food and Beverage outlets.

Requirements

• Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.
• High School diploma or general education degree (GED) and minimum of Five years job-related experience with 2 years in supervisory role or lead position in a high-volume fine dining establishment. Equivalent combination of education and experience may be substituted, culinary degree and or certification. Must have adequate knowledge of Excel and Microsoft Word and be able to perform daily computer tasks. Assist in menu writing and cost break down for Broken Arrow Tap House.

Responsibilities

• Responsible for overall kitchen operations
• Reviews all daily & weekly to plan and prepare accordingly
• Creates specials as a test ground for new menu items
• Price all new menu items to fit organizations, food cost
• Utilizes purchasing system and/or approved vendors for food items and kitchen ware purchases
• Handles customer/food issues according to IMGR & C Standards
• Oversees all kitchen staff schedules to conform to budget requirements
• Communicates with kitchen & steward staff on a regular basis via monthly and pre-shift meetings
• Creates and implements new standards as needed to improve ongoing operations
• Collaborates with Executive Sous Chef & Training Chef to perform coaching & counseling to hold Team Members accountable for standards
• Develops, monitors & reports on budgets
• Insures kitchen equipment is maintained to SOP standards
• 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 conducting inspections daily
• Utilizes guest comments to set goal to reduce and correct negative comments and increase the overall success of the procedures along with applicable laws
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Supervise or coordinate activities of cooks or workers engaged in food preparations
• Analyze recipes to assign prices to menu items; based on food, labor and overhead costs
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentations of food
• Recruit and hire staff, such as cooks and other kitchen workers
• Order or requisition food or other supplies needed to ensure efficient operation
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains
• Estimate amounts and cost of required supplies, such as food and ingredients
• Record production or operational data on specified forms
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital or hotel.
• Arrange for equipment purchases or repairs
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
• Meet with customers to discuss menus for special occasions, such as weddings, parties or banquets
• Performs other duties as assigned

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 501-1,000 employees