1 F & B - Outlet Chef Job in Pendleton, OR

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F & B - Outlet Chef

Wildhorse Resort Casino

Pendleton, OR | Full Time

$44k-72k (estimate)

1 Month Ago

F & B - Outlet Chef

$44k-72k (estimate)

Full Time | Accommodations 1 Month Ago

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Wildhorse Resort Casino is Hiring a F & B - Outlet Chef Near Pendleton, OR

JOB SUMMARY

Creates highly motivated environment with open communication and a synergy between all team players. Managing the daily operations of the main kitchen with assistance from the Executive Chef/Executive Sous Chef when business dictates. The Outlet Chef is a working Chef position and will assist where needed. Will have a modern outlook and working knowledge of all kitchen equipment, operations, sanitation, inventory and extensive culinary experience. Will be a part of future planning, budgets, building new training programs, staff retention/hiring. Takes part in community activities with schools and fundraisers. Ensures the team is achieving food and beverage revenue, profits, customer & employee satisfaction, by overseeing staff, hiring team members, conducting training, assisting in ordering, food production and menu development.

ESSENTIAL JOB FUNCTIONS:

Manages staff according to business levels and anticipates business for future needs to ensure smooth service, transitions and customer satisfaction.

Daily supervision of staff, hiring of staff, performance reviews, counseling, awards, training/coaching, operational orientation, staff development and scheduling and recommended disciplinary action as instructed by Executive Chef.

Participation and development of a Tribal member workforce.

Ensures customer satisfaction through prompt, efficient and friendly service, placing the guests’ interests and needs first and instilling this philosophy with line staff.

Promotes a professional, clean, safe, healthy and respectful work environment at all times, for employees and guests. Addresses critical needs immediately and professionally.

Supervision of staff to include scheduling, leave approval, operational orientation and job training, performance coaching, counseling and evaluations. Administers supervisory functions as needed or directed.

Assists in other areas that have an opportunity or to cover management voids. Is expected to recommend and implement appropriate changes to remedy management or customer concerns.

Trains staff and monitors their performance; FIFO; preparation; storage, date and label of all food items, ensuring that safety and health policies are followed at all times.

Creates prep lists and chef features for multiple outlets, trains FOH and BOH staff on all food related items and holds team accountable for recreating all food items.

Ensures that menu/product specifications, checklists and plating/production guides are implemented and used by staff per area.

Assists on special projects as assigned by the Executive Chef, banqueting, menu development, costing, food purchasing, and EDR food quality.

Trains new hires making sure that all points in Wildhorse Resort & Culinary Training Manual and all necessary classes are completed.

Works closely with F & B Administrative assistant, HR and Finance to ensure all employees’ paperwork is kept current and in order.

Works closely with Warehouse and Food Buyer to ensure proper items are ordered and received in a timely manner according to production timelines.

Works to ensure accuracy of Eatec Inventory System and keeps financial information confidential.

Attends weekly catering, warehouse, F & B and sous chef meetings or as assigned by the Executive Chef.

Complies with health regulations, state and federal regulatory laws, Employee Handbook, department policy and procedures, safety codes, etc

Ensures that operation of equipment, tools, and materials are handled in a safe manner and in accordance with manufacturer’s guidelines.

Communicates with genuine confidence to our guests, employees and management team.

Supports F&B and the Wildhorse common purpose through daily actions.

Oversees banquet culinary events ensuring that the orders are provided accurately, timely and are of high quality taste and presentation. Works with front of house team to create new presentations and experiences for our guests.