Sports Grill Chef

North Fork Mono Casino & Resort•Notarb, CA

1d•Onsite

About The Position

The Chef de Cuisine is responsible for directly supporting and enforcing all initiatives and direction given by the Sports Grill General Manager and Director of F&B as well as overseeing the entire restaurant kitchen, and the performance and coordination of all work performed by Team Members assigned. Responsibilities also include passing pertinent information to managers and Team Members and ensuring proper service and food quality standards. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the Sports Grill General Manager.

Requirements

Comprehensive food knowledge, which includes strong knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
Must possess the ability to work hands on in any kitchen environment pertaining to a two-meal period and high-volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.
Ability to communicate effectively with Guests, Team Members and management in both written and verbal form.
Ability to manage time effectively with minimum supervision.
Sound judgment and maturity in decision‐making ability, even when dealing with difficult situations.
Must possess and demonstrate great attention to detail to maintain restaurant's appearance and operating standards.
Computer skills in Microsoft Office systems and requisitioning.
High School diploma or GED preferred; some college or vocational training in the culinary field preferred.
Minimum of five (5) years culinary experience with at least two (2) years in a Sous Chef position and one (1) year as a Chef de Cuisine or Room Chef in a high-volume restaurant environment with fiscal responsibilities required.
Current Food Handler Manager certification required or ability to acquire one (employer will provide upon hire).
Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation.
Must be at least 21 years of age.
Requires manual dexterity to perform job related functions.
Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
Must be capable of lifting 50 lbs., push 150 to 250 lbs. on a pushcart, in/out of walk‐ins of --10 degrees to 140 degrees with or without assistance.
Requires the physical ability to stand for long periods of time, walk frequently, bend or reach a height of 6 feet with or without assistance.
Requires normal sense of smell, taste, and touch.

Responsibilities

Responsible for practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards.
Responsible for the planning and directing of the food preparation in the kitchen of assigned outlet(s).
Supervise line production, including all cooks and ensure excess items are utilized efficiently.
Assist in setting schedules for kitchen staff associated with assigned outlet to maintain set labor budgets and established service standards.
Develop and train all kitchen personnel assigned to outlet(s).
Participate in the interview process of all new cooks for assigned outlet(s).
Maintain menu knowledge and attention to detail plate presentation.
Contribute to the development and costing of recipes and design/development of menus.
Assist in conducting inventory on a regular basis to ensure proper par levels.
Ensure kitchen equipment is properly maintained and functioning.
Ensure the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Ensure the quality and consistency of product by implementing and following recipes.
May need to assist Sous Chef and Cooks with production as needed during high volume periods as well as monitoring food flow, presentation, and timing on occasion.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
With Sports Grill General Manager and Director of Food & Beverage, responsible for the creation of annual budgets, as well as manage all forecasting and cost controls to meet or exceed outlets' operating financial potential and goals.
Responsible for the culinary Team Members assigned which includes hiring, training, evaluating, disciplining and scheduling.
Communicate on a consistent basis with all managers, keeping them abreast of all department activities.
Ensure that daily pre-shift meetings are being held and that communication boards are being maintained to communicate pertinent information to Team Members.
Ensure that materials (SDS, recipe book and guidelines, allergen and dietary restriction resource materials, etc.) and supplies are being maintained to ensure Team Members have the proper tools to provide exceptional Guest service.
Oversee the department to ensure requisitioning, production, fabrication and quality are in strict adherence to North Fork Mono Casino specifications, standards and guidelines.
Work closely with the management team to ensure that all products comply with company specifications and cost controls.
Responsible for handling any Team Member or Guest opportunities.
Have knowledge of where the SDS book is located, understand its contents and ensure Team Members are trained on materials in the book.
Display knowledge of all emergency procedures.
Display and encourage teamwork in the department.
Responsible for ensuring that staff payroll is completed and approved prior to the close of payroll deadline.
Other job-related duties as assigned.