SUMMARY

Effective Management Outlet. Establishes Project plans and timelines to achieve department goals and objectives. Mentors subordinate supervisors on effective performance management skills to ensure the development of a capable work force

Duties/Responsibilities

• Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
• Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas.
• Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses.
• Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to team members through ongoing training programs.
• Completes daily, weekly, monthly inventory to ensure proper ordering. Establishes par for all purchasing as well as production.
• Protects the assets of Soboba Resort Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems.
• Responsible for overseeing the operational aspects of the kitchen division in meeting set standards.
• Administrative and operational support to the executive chef in meeting all divisional set targets.
• Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff.
• Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling.
• Maintain a high level of safety and sanitation.
• Instill budgetary controls using established budget on an everyday basis.
• Assists in supervising cooks and line staff in daily operations.
• Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items.
• Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items.
• Ability to plan organize and operate all stations in their outlet Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs.
• Ensure adherence to quality expectations and standards.
• Must be physically present to work a regular, reliable, and predictable work schedule in accordance with business demands, and maintain a consistent and regular attendance record.
• Perform special projects and other responsibilities, tasks, or duties as requested.

Supervisory Responsibilities

• Assist hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals.

PERFORMANCE REQUIREMENTS

• To perform this job successfully, an individual must be able to satisfactorily perform job duties, demonstrate excellent work habits, deliver superior service to internal and external guests, exhibit the highest degree of professionalism, ethics, and integrity, and comply with all governing policies and procedures.
• Employ positive communication skills and exercise professional interpersonal abilities (tact, diplomacy, and respect) with guests and co-workers at all times.
• Maintain a high degree of professionalism in the workplace, including appearance, communication, attendance, reliability, and teamwork.
• Maintain a high level of organization, including an orderly and neat work area and excellent time management skills, leading to the highest levels of productivity.
• Demonstrate a desire to succeed and willingness to help others succeed.
• Understand the role and responsibilities of the position and demonstrate proficiency in the position requirements.
• Demonstrate support and comply with all Safety program elements including: adherence to policies, exercise of safe work practices, participation in training, use of protective equipment, and reporting all safety concerns, hazards, and non-compliant practices.
• Participate in open communication and provide feedback to management regarding operations, staffing, personal development, and operational productivity.
• Serve as a contributing Team Member of the Soboba Band of Luiseño Indians enhancing the Casino’s operations in all its business endeavors.

EDUCATION / QUALIFICATIONS

• Must be 21 years of age, or older.
• High School Diploma or GED equivalent preferred.
• Degree in Culinary Arts preferred.
• Three (3) plus years’ experience as a Chef in a full-service restaurant.
• Two (2) years’ experience in a supervisory role.
• Any combination of education, experience and training that provides the required knowledge, skills and abilities.
• Firm understanding and practical application of health and safety standards and laws.
• Knowledge of all aspects of kitchen and culinary operations.
• Familiar with traditional / contemporary methods of preparing and presenting local, regional, national and international styles of food.
• Must be able to provide evidence of eligibility to work in the United States of America.

Duties/Responsibilities

• Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
• Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas.
• Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses.
• Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to team members through ongoing training programs.
• Completes daily, weekly, monthly inventory to ensure proper ordering. Establishes par for all purchasing as well as production.
• Protects the assets of Soboba Resort Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems.
• Responsible for overseeing the operational aspects of the kitchen division in meeting set standards.
• Administrative and operational support to the executive chef in meeting all divisional set targets.
• Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff.
• Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling.
• Maintain a high level of safety and sanitation.
• Instill budgetary controls using established budget on an everyday basis.
• Assists in supervising cooks and line staff in daily operations.
• Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items.
• Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items.
• Ability to plan organize and operate all stations in their outlet Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs.
• Ensure adherence to quality expectations and standards.
• Must be physically present to work a regular, reliable, and predictable work schedule in accordance with business demands, and maintain a consistent and regular attendance record.
• Perform special projects and other responsibilities, tasks, or duties as requested

Supervisory Responsibilities

• Assist hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals