Specialty Room Chef (Asian Specialty Longhouse)

Cowlitz Indian Tribe•Ridgefield, WA

About The Position

The Specialty Restaurant Chef is responsible for all kitchen operations. This includes overall management of team members, food quality, food cost, and sanitation. In addition, the Specialty Chef is intricately involved in menu development, guest relations, and all training.

Requirements

Culinary Diploma from accredited institution and five (5)years as a Room Chef in a high-volume restaurant that shares a similar culinary direction., or an equivalent combination of education and experience.
Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
Must be able work a business driven, flexible schedule including late nights, weekends, early mornings, holidays, and department “blackout/high volume” days.
Must be able to lift and carry 50 lbs.
Must possess a valid food workers card.
Must be willing to work in a smoking environment.
Must be willing to adhere to company health and safety measures.

Responsibilities

Promotes superior guest service.
Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
Consistently demonstrates collaborative, relationship building, welcoming and mutually respectful behaviors.
Oversees entire kitchen operation.
In tandem with the Executive Chef and Vice President of food and Beverage, develop a menu that showcases the style of the outlet. This includes fully detailed recipes, cost of goods tracking, and plating guide.
Manages culinary budget, labor costs, and oversees product purchasing.
Responsible for maintaining food cost within budgetary guidelines through a combination of product sourcing, minimizing, and tracking waste and constant monitoring of supply costs.
Responsible for ensuring labor costs stay within budgetary guidelines by effective scheduling, and labor reductions when necessary.
Responsible, ensuring that all food is prepared according to recipe and is presented in the manor outlined on the plating guide.
Participates in and tracks the kitchen’s inventory; places product orders, monitors equipment maintenance and condition, and ensures that a kitchen operates within state and federal health and safety codes.
Meets regularly with the purchasing department and reviews trends in procurement.
Ensures the hygiene and food safety standards are met in all stages of food preparation.
Ensures the kitchen equipment is in good working condition and notifies facilities of any malfunctions.
Mentors subordinate chefs, and back of the house staff in an ongoing effort to continually develop bench strength and prepare them for future responsibilities, including formal development plans for high potential team members.
Engage with guests and solicit feedback regarding the quality of food and service.
Utilizes with proficiency all systems, including ordering and Workday.
Delivers performance reviews as assigned.
Maintains confidentiality of sensitive information.
Performs other related duties as assigned.