Cow Creek Restaurant Chef at Seven Feathers Hotel & Casino Resort Crp

Canyonville, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jan, 26

Salary

0.0

Posted On

23 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Costing, Menu Development, Inventory Control, Staff Management, Guest Relations, Health Code Compliance, Recipe Development, Food Safety, Organizational Skills, Communication Skills, Analytical Skills, Team Leadership, Training, Problem Solving, Time Management

Industry

Description

Description Join the Seven Feathers family! About Seven Feathers Casino Resort: Seven Feathers Casino Resort ranks in the top 20 of Pacific Northwest properties and is one of the fastest growing destination resorts in the region. It’s a place where service is delivered by the friendliest people on earth in a location of outstanding natural beauty. The amenities allow you to enjoy a premier resort experience. It’s a place where you have choices. Experience the thrill of Nevada-style gaming, fabulous food and beverages, nightly entertainment, a full-service spa, indoor pool, fitness center, world-class RV Resort, a nationally recognized travel center and unmatched personal service. Why Work at Seven Feathers: At Seven Feathers, you have the opportunity to apply for a diverse array of employment opportunities and be a part of something special. You get to work for an employer who encourages Team Members to succeed and grow by providing training, development, and advancement opportunities. We also offer a competitive salary and benefits package, including: Comprehensive medical, dental, vision, and Rx coverage. Paid Time Off Employer-paid life and disability plans 401k with up to 3.5% employer match Free Meals Fuel Discounts POSITION PURPOSE: Responsible for managing the daily culinary operations of the Cow Creek Restaurant including food costing, pricing, inventory control, menu and recipe development, production, staffing and vendor relationships. Responsible for ensuring maximum guest service and satisfaction. ESSENTIAL FUNCTIONS: Hires, trains, supervises, schedules and participates in activities of sous chefs, cooks and other team members involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs. Listens actively, and communicates clearly while interacting with guests to promote food products and directs team member activities. Analyzes feedback from guests and team members. Makes decisions and takes action to implement suggestions for improvement. Enforces performance standards, policies and procedures in accordance with company guidelines. Collaborates with other team members to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of guests. Audits food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforces safety procedures and cleanliness throughout kitchen including walk-in and reach-in boxes. Works with manual and automated systems and develops or implements procedures, formats, budgets, testing, training and documentation. Assists Executive Chef in estimating annual food budget. Monitors kitchen area during peak periods to oversee production flow and presentation. (This includes spending time in the dining outlet with the guests to ensure maximum guest satisfaction.) Ensures appropriate staffing levels to best manage labor costs while maintaining outstanding guest service. Sustains clear and open communication lines between line staff, Executive Chef and Food and Beverage Director. Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate assign and discipline culinary team members. Provides constructive input to foster process improvement within the department. Maintains confidential information that is received in verbal, written, and electronic media. Limits access to information on a job-related, need-to-know basis. Performs other duties as required. Requirements QUALIFICATIONS: High School Diploma or GED Certificate required. Culinary Degree required with a preference in formal Culinary Arts training. 5 year’s experience of progressively demanding food service required. 3 years of experience applying extensive knowledge of food principles and theories, specifically in a hotel/casino environment. Extensive knowledge of cutting edge menu development, cost and wage control, ordering and inventory procedures. Thorough knowledge of food products, standard recipes and proper preparation. Adherence to current health and sanitation laws and guidelines. Excellent organizational, verbal, interpersonal, and guest relations skills. Intermediate computer skills in Microsoft Word, Excel, Outlook and Inventory Control Systems. In depth and solid understanding of restaurant and room service operations. Ability to deliver and train team members to provide a service level and an atmosphere that makes guests want to return creating a positive and memorable entertainment experience. Analytical/mathematics skills essential. Ability to handle multiple priorities and tasks at once. Must be able to obtain a Class III Gaming License. Current Food Handler Certificate or ServSafe Certificate required. Must maintain a neat, clean, and well-groomed appearance at all times (specific standards available).

Responsibilities

The Chef is responsible for managing daily culinary operations, including food costing, pricing, inventory control, and menu development. They ensure maximum guest service and satisfaction while overseeing the culinary team.