F&B Chef at Gold Country Casino Resort

Oroville, California, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Creation, Recipe Development, Staff Scheduling, Payroll Management, Labor Management, Inventory Management, Cost Management, Waste Reduction, Team Leadership, Staff Training, Coaching, Discipline, Food Safety Compliance, Plate Presentation, Knife Skills, Kitchen Equipment Operation

Industry

Hospitality

Description

SUMMARY: As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: * Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director. * Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution. * Evaluate staffing needs along with coaching staff and hiring and discipline of staff * Monitors cleanliness and safety compliance of the kitchen * Mentors, trains and motivates Team Members * Maintains a positive and professional approach with Team Members * Ensures all cooks follow proper plate presentation and garnish set for all dishes * Responsible for Team Member scheduling, payroll, and labor management * Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures. * Manages and enforces all applicable food service, health and safety regulations and procedures * Attends all scheduled leadership meetings and brings suggestions for improvement * Promptly reports equipment and food quality problems to Executive Chef * Responsible for management of inventory levels and venue needs * Creates menus, specials, and assists Executive Chef with new recipe development * Assists with cost management, waste, and re-appropriation of leftovers * Assists Executive Chef in organizing budgets and finances for the kitchen * Other duties as assigned. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check. * Strong working knowledge of the fundamentals of cooking * Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. * Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols. * Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. * Ability to work across the line in all stations, as needed * Strong working knowledge of food costs and inventory management * Strong working knowledge of food and market trends * Comfort in training, mentoring, and motivating fellow team members. * Willingness to work varied shifts, including weekends and holidays * Strong communicator, both written and verbal EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills. 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. 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. 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 Employee 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 an employee 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 employee 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 F&B Chef is responsible for overseeing the preparation and quality control of all menu items, leading the culinary team to meet daily, weekly, monthly, and yearly goals while emphasizing a memorable Guest Experience. This role involves managing staff, including hiring, coaching, scheduling, and enforcing policies, alongside managing inventory, menu creation, and ensuring strict adherence to all food service and safety regulations.