Steakhouse Chef-Vintage

Chukchansi Gold Resort & Casino•Coarsegold, CA

6d•$43,000 - $58,000•Onsite

About The Position

Responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are satisfied. This role involves interacting effectively with the public and Team Members, performing excellent customer service, and overseeing staffing, training, evaluation, and coordination of all food production Team Members. The Chef ensures recipe specifications and food apportionment are met, maintains excellent kitchen hygiene, and controls food and labor costs within budgetary limits. They also make recommendations for hiring, termination, suspension, and counseling to the venue Manager. A key aspect of this role is ensuring compliance with all State Health Department regulations, health and sanitation standards, and applicable federal, state, and local laws/ordinances, including maintaining food safety certification. The Chef assists in food preparation, portioning, and garnishment, participates in departmental and venue meetings, and provides training and counseling to Team Members. They collaborate with other department management to resolve conflicts and ensure high standards of customer service and Team Member relations. Consistent attendance is required, and the Chef may be asked to assist with ushering duties for events as needed by management. The role supervises all Kitchen Team Members and carries out supervisory responsibilities in accordance with company policies and laws, including interviewing, hiring, training, planning, assigning work, appraising performance, rewarding and disciplining Team Members, and resolving complaints.

Requirements

High School diploma or GED preferred.
Minimum of four to six years previous experience as a chef in a full-service restaurant or hotel, with progressive supervisory experience.
Certification preferred.
Strong interpersonal and communication skills required.
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or Team Members of organization.
Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Regular attendance record.

Nice To Haves

Certification preferred.

Responsibilities

Interacts effectively with the public and Team Members.
Perform excellent customer service at all times.
Responsible for the staffing, training evaluating and coordination of all food production Team Members.
Ensures all specs in all recipes and food apportionment are met.
Maintains excellent kitchen hygiene conditions at all times.
Controls food and labor costs on a continual basis within approved budgetary controls.
Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the Manager of the venue.
Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
Assists in the preparation, portioning and garnishment of all foods.
Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Team Members.
Provides all Team Members with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.
Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Team Member relations.
Responsible for maintaining a consistent, regular attendance record.
May be used as an usher as needed by management for events.
Any reasonable request made by management.
Supervises all Kitchen Team Members.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.