Team Dining Room Chef

North Fork Mono Casino & Resort•Notarb, CA

17h•Onsite

About The Position

The TDR Room Chef is responsible for directly supporting and enforcing all initiatives and direction given by the Director of F&B as well as overseeing the entire Team Dining Room and kitchen, and the performance and coordination of all work performed by Team Members assigned. Responsibilities also include passing pertinent information to Sous Chefs, 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 Director of Food & Beverage.

Requirements

Comprehensive food knowledge, which includes 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 the 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 or above in a high-volume restaurant or production kitchen environment with fiscal responsibilities required; Chef de Cuisine or Room Chef experience preferred.
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 a 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 a normal sense of smell, taste, and touch.
Ability to work various shifts including days, evenings, weekends and graveyard and holidays.

Nice To Haves

Chef de Cuisine or Room Chef experience preferred.

Responsibilities

Practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards.
Planning and directing of the food preparation in the kitchen of assigned outlet(s).
Supervising all Sous Chefs, line production, including all cooks, and ensuring excess items are utilized efficiently.
Assisting in setting schedules for kitchen staff associated with assigned outlet to maintain set labor budgets and established service standards.
Developing and training all kitchen personnel assigned to outlet(s).
Participating in the interview process of all new Sous Chefs and cooks for assigned outlet(s).
Maintaining menu knowledge and attention to detail plate presentation.
Contributing to the development and costing of recipes and design/development of menus.
Assisting in conducting inventory on a regular basis to ensure proper par levels.
Ensuring kitchen equipment is properly maintained and functioning.
Ensuring the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Minimizing waste and maintaining controls to attain forecasted food and labor costs.
Ensuring 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.
Ensuring the quality and consistency of the product by implementing and following recipes.
Assisting Sous Chef and Cooks with production as needed during high volume periods as well as monitoring food flow, presentation, and timing on occasion.
Observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
With Director of Food & Beverage, responsible for the creation of annual budgets, as well as managing 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.
Communicating on a consistent basis with all managers, keeping them abreast of all department activities.
Ensuring that daily pre-shift meetings are being held and that communication boards are being maintained to communicate pertinent information to Team Members.
Ensuring 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.
Overseeing the department to ensure requisitioning, production, fabrication and quality are in strict adherence to North Fork Mono Casino specifications, standards and guidelines.
Working closely with the management team to ensure that all products comply with company specifications and cost controls.
Handling any Team Member or Guest opportunities.
Having knowledge of where the SDS book is located, understanding its contents, and ensuring Team Members are trained on materials in the book.
Displaying knowledge of all emergency procedures.
Displaying and encouraging teamwork in the department.
Ensuring that staff payroll is completed and approved prior to the close of payroll deadline.
Other job-related duties as assigned.