Position: Chef de Cuisine

Department: Food and Beverage

Job Summary: Provides leadership and direction for assigned kitchen; supervises and coordinates all back of house operations, including meal preparation for guests.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

• Reviews schedules and station inventory at start of shift to plan the day’s activities.
• Coordinates with inventory clerks to ensure that all needed items are in stock and that orders meet par levels.
• Inspects individual work stations to ensure team members are prepared (mise en place) for the day’s activities.
• Inspects tools and equipment before and after use; makes sure they are clean and in proper working order.
• Inspects grooming and attire of team members and takes corrective action, if necessary; serves as role model with own personal appearance.
• Receives food orders from the dining room, leads the other cooks in preparing and plating, and coordinates orders for pick-up.
• Ensures orders are prepared following established recipes exactly.
• Oversees the consistency of food production from the point of view of portions, taste, and presentation.
• Assures the production of the best quality product possible in a proper, sanitary, and professional manner.
• Informs supervisor of any problems encountered during the shift.
• Maintains organization of food storage areas.
• Oversees the cleanliness of workstations, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
• Ensures proper storage of leftover food products; ensures all food items are properly dated and rotated and all product is held at the proper temperature.
• Controls waste by monitoring proper rotation, storage, and overproduction.
• Plans or participates in menu planning and food production and apportions meats, vegetables and desserts as well as food surpluses to control costs.
• Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively.
• Readjusts priorities readily to respond to pressing and changing guest demands or requests.
• Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered; ensures inventory is managed and controlled.
• Maintains product and service quality standards by conducting ongoing evaluations.
• Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
• Ensures implementation, enforcement, and adherence to all policies and procedures.
• Maintains appropriate staffing levels; schedules staff to ensure an adequate number are available to serve guests.
• Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
• Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.
• Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.
• Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development.
• Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.
• Develops a ‘team” atmosphere with team members and takes a pro-active leadership role.
• Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress.
• Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
• Assists with the development of short and long-term strategic planning.
• Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.
• Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

• Knowledge of food and beverage operations as well as products, services, and equipment.
• Knowledge of kitchen operations such as sanitation requirements.
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
• Knowledge of supervisory principles and procedures.
• Knowledge of budgetary principles and practices.
• Knowledge of human resources principles, practices, and procedures.
• Knowledge of modern filing and recordkeeping practices and procedures.
• Knowledge of applicable laws and regulations as well as the Entertainment Enterprise Division’s internal controls, policies, and procedures.
• Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
• Strong organizational, planning, and time management skills.
• Strong communication and interpersonal skills.
• Skill in working courteously with the public as well as developing and maintaining strong working relationships.
• Skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Ability to work effectively in a team environment with minimal supervision.
• Ability to exercise independent judgment and be fiscally prudent.
• Ability to inspire the other departmental team members to provide the highest levels of guest service.
• Ability to perform mathematical computations pertaining to the position.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to work in a fast paced environment that is sometimes stressful.
• Ability to maintain the physical stamina required, including an ability to stand and walk for long periods.
• Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
• Ability to stoop, bend, walk, reach objects above shoulder height, and use hands.

Minimum Qualifications:

• Must successfully pass a Chef de Cuisine audition.
• High school or General Equivalency Diploma AND five (5) years progressively responsible experience in a full service restaurant or hotel, including two (2) years as a Sous Chef.
• Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
• Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
• Must be able to work any shift, weekends, holidays, and special events, as needed.
• Must have employment eligibility in the U.S.
• Must be able to obtain, maintain, and retain a valid non-gaming license.

Preferred Qualifications:

• Associate’s degree in the culinary arts or completion of a culinary certificate program.
• Understanding of the region as well as a willingness to learn and understand tribal customs, knowledge, and culture.
• Bilingual (English/Spanish).

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 7 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Work setting:

• Casino
• Casual dining restaurant
• Fine dining restaurant
• Resort

Work Location: In person