Executive Chef at Tyme Maidu Tribe

Oroville, California, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Menu Development, Food Costing, Portion Control, Waste Management, Kitchen Management, Leadership, Training, Sanitation Standards, Recipe Development, Inventory Management, Food Safety, High-Volume Operations, Staffing, Customer Service, Problem Solving

Industry

Description

SUMMARY: The Executive Chef will have a strong comprehensive understanding of high-volume operations, including premier restaurants, and have a strong enough operational acumen to oversee the successful engineering and execution of multiple dining outlets, including banquets. The Executive Chef must be a creative and an ambitious leader who will set and reach goals and benchmark his or herself against other operations across the market. ESSENTIAL JOB DUTIES ASSIGNED: * Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. * Oversees the scheduling and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. * Evaluates staffing needs, coaching, hiring and discipline of staff * Ensures that high standards of sanitation, safety and cleanliness are always maintained throughout the kitchen areas. * Establishes controls to minimize food and supply waste and theft * Develops and tests recipes and techniques for food preparation and presentation, which help to ensure consistent high quality while minimizing food costs. * Exercises portion control over all items served and assists in establishing menu selling prices commensurate with optimal margins and market trends. * Prepares necessary data for applicable parts of F&B venue budgets; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. * Consults with the Food & Beverage Director about food production aspects of special events being planned. * Interacts with food and beverage management to assure that food production consistently exceeds the expectations of Card Members and guests. * In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. * Evaluates products to assure that quality, price and related goods are consistently met * Cooks or directly supervises the cooking of items that require skillful preparation. * Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. * Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. * Provides training and professional development opportunities for all kitchen staff * Ensures that representatives from the kitchen attend service lineups and meetings * Periodically visits dining area when it is open to welcome guests * Other duties as assigned QUALIFICATIONS: To perform this job successfully, an individual must be able to multi-task while performing each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Must pass initial drug screening, background investigation, random drug tests and credit check. * Mastery of the fundamentals of cooking * Mastery of a wide range of flavor and texture profiles, as it relates to pairing sauces, marinades, dressings, etc. with intended food items. * Mastery of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. * Mastery of sauces, marinades, dressings, wet and dry brines, pickling, poaching, braising and smoking. * Mastery of menu and recipe development, food costing, portion control and waste management. * Mastery with the rhythm and cadence of high-volume restaurant service flow in the Front and Back of the House, across multiple dining outlets. * Mastery of kitchen equipment operation, maintenance, safety and cleaning protocols * Mastery of P&L and inventory management * Mastery of food and market trends, and a demonstrated ability to work ahead of them * Mastery of leadership, management, training and motivation all cooking team members, and a demonstrated history of operational success on these fronts. * Strong working knowledge of budget/financial fundamentals and the causes/processes that influence the numbers. * Willingness to work varied shifts, including weekends and holidays EDUCATION / EXPERIENCE: Culinary Degree or the working equivalent as follows: A minimum of 10 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with at least 5-7 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, highly organized and able to lead effectively in a fast-paced, high-volume environment. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios and percentages. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Responsibilities

The Executive Chef will oversee the engineering and execution of multiple dining outlets, ensuring high standards of food quality and operational efficiency. This role includes menu planning, staff management, and maintaining sanitation and safety standards in the kitchen.