Senior Chef de Cuisine - Steakhouse

Job Description Summary

Coordinates, plans and directs the high-quality production of food and services within the kitchen.

Essential Duties and Responsibilities (other duties may be assigned)

• Oversees the hiring, training and evaluation of assigned kitchen employees.
• Has thorough working knowledge of the kitchen area along with the correct operation of all equipment.
• Ensures all F&B production, servicing and storage areas, including refrigerators and dry storage, are maintained in accordance with company standards, as well as all applicable regulations.
• Maintains a superior food quality.
• Maintains proper storage and rotation of all food items.
• Supervises all production areas and ensures production standards are being met.
• Informs Executive Sous Chef of any shortages in production.
• May be assigned to any of the Food &Beverage food production and/or food servicing work stations within the casino and/or hotel.
• Maintains budgeted food cost and labor cost.
• Assists with the development of all menus and creates food ideas.
• Follows up on guest complaints.
• Gives direction and develops culinary Sous Chefs.
• Oversees the food deliveries through kitchen receiving.
• Participates in taste testing on all new products with the Executive Chef and F&B Director.
• Demonstrates knowledge of safety procedures to ensure Team Member safety.
• Documents and reports all exceptions/variations/deviations immediately upon awareness.
• Provide excellent guest service to both guests and internal clients.
• Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

Supervisory Responsibilities

Culinary Sous Chef

Culinary Staff

Access to Sensitive Areas and Information

As per the ACGC Access Matrix

Signatory Ability

Accounting related forms as they pertain to job responsibilities

HR Related Forms as they pertain to job responsibilities

Required Education and/or Experience

• High school diploma/G.E.D.
• Culinary arts or related college degree preferred.
• Minimum 6 years of experience in managing a high-volume, food operation.
• Minimum 6 years of experience in managing a staff of 10 – 25 employees.

Working Conditions/Physical Demands

To perform this job successfully, the individual must be able to stand, move and work throughout the office area and properties, including walking up to 1 ½ mile, climbing stairs and sitting at a desk/workstation for the duration of the shift.  Also, may be subjected to a smoke-filled environment.

The noise level in the work environment is usually moderate but will escalate when located in the casino environment.  Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs. on an intermittent basis, and sufficient dexterity of hand in order to use office equipment including, but not limited to:  a computer keyboard, calculator, general office equipment and multi-line telephone.