Chef (Full-Service)

Responsible for daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel including all cooks, buffet attendants, and dishwashers. Ensures that all recipes, food preparations, and presentations meet Restaurant, Banquets and Special Event specifications and commitment to quality.

MINIMUM QUALIFICATIONS:

• Must be at least 21 years old.
• Requires Formal training and a culinary arts degree from an accredited culinary institute plus three (3) years of experience in a food preparation position; or a High School Diploma/GED plus five (5) or more years of experience as a Chef in a Hotel or Country Club setting.
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to maintain a valid Driver’s License.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

EMPLOYMENT AUTHORIZATION, WORK CARDS

Must be able to provide the following cards or work authorization documents: All documents required to show the incumbent is eligible to work in the United States. Required to pass a drug test and obtain and maintain a gaming license to work in a casino from the Osage Nation. It is the responsibility of the employee to have all appropriate document(s) current and valid at all times.

• Osage Nation Gaming License
• Driver’s License
• Food Handler’s Permit
• Oklahoma ABLE Commission Server’s License and Alcohol Compliance Education Test Passage

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is required to reach with hands and arms, and to sit, climb or balance, and stoop, kneel, crouch or crawl. The employee must be able to lift at least 20 lbs and push, pull, or drag up to 50 lbs.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Regularly uses personal computer systems and/or other devices to effectively perform job functions. The employee is regularly exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment is moderate to high. Employee may be exposed to chemicals, risks associated with working in industrial kitchen (heat, burn, spills). The employee is regularly exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people.

GUEST SERVICES:

• Provides excellent internal and external guest services, treating internal and external guests with courtesy and consideration at all times.
• Cooperates and communicates with all fellow employees, always exhibiting mutual respect and consistently projecting a positive, helpful image/attitude.
• Monitors production and service levels by interacting with guests and staff.

DEPARTMENTAL OPERATIONS:

• Oversees front and back of House Operations in food & beverage outlets, banquets and special events.
• Plans menu and meals under the direction the Executive Chef.
• Assist with development of recipes.
• Oversees the preparation and service of food.
• Prepares daily production list.
• Ensures that all stations remain stocked before and during the meal period.
• Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas.
• Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production.
• Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell.
• Verifies that kitchen staff follows all recipes and portion servings correctly.
• Ensures that kitchen, dish, and storage areas are clean and organized.
• Places food and supply orders as needed.
• Receives orders and verifies invoices and freshness of merchandise.
• Develops and implements work schedules, performance standards, plans and/or programs to ensure effective and efficient services are delivered by the department.
• Oversees kitchen labor and food costs to budgetary requirements.
• Performs all other related and compatible duties as assigned.

ORGANIZATIONAL GROWTH/DEVELOPMENT:

• Provides the direction to ensure effective tactical and strategic plans are implemented and designed to maximize both short- and long-term operating profitability.
• Provides support and leadership direction to individuals directly reporting to this position in accordance with the organizational chart.
• Ensures appropriate number of qualified employees are recruited for and retained to ensure services offered exceed the expectations of external and internal guests as well as regulatory requirements.
• Responsible for the selection, training, and performance evaluation of all assigned staff. May recognize, reward, discipline, promote, and/or terminate employees within the area of responsibility, as necessary, and in accordance with authority.
• Visits work spaces, break areas and other work shifts in order to be available and/or visible to staff members with the express purpose of showing interest, concern, or appreciation.
• Ensures applicable staff is aware of standards and expectations through publicity around their enforcement and effectively communicates consequences for not maintaining expected standards.
• Ensures all employees within areas of responsibility receive fair and equitable treatment with regard to their respective terms and conditions of employment.
• Develops and implements staffing plans, training policies, and procedures designed to enhance area of responsibility and guest service standards while maintaining fiscal responsibility.
• Develops and implements staff development plans for those employees who display the necessary skills, motivation and attitude to grow within the company.
• Provides leadership in proper safety and sanitation guidelines, food quality control, food and beverage hospitality, in order to expedite operating procedures.
• May be required to approve time and handle all paperwork regarding reporting staff.
• Forms opinions and makes decisions based on information and the identification of available facts. Makes decisions or draws conclusions using data and information from experience.
• Investigates, evaluates information, and makes final decisions regarding matters within the area of responsibility, guest/employee disputes and/or employee disciplinary actions in accordance with authority and ensures those decisions are in compliance with applicable laws, rules, regulations and established controls.
• Continually evaluates means and methods of operations within the area of responsibility to ensure maximum efficiency. Implements timely corrective action as necessary to ensure achievement of objectives.