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Chef de Cuisine

Essential Duties & Responsibilities
Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.
Responsible for all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses.
Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.
Controls all purchasing of food products and kitchen equipment.
Conducts monthly inventory and works in conjunction with Venue Manager and F&B Analyst to ensure proper financial closure of every month.
Possesses strong management skills; perform periodic and annual performance reviews of all culinary management staff; understands corrective counseling methods and how to properly document any issues that arise with staff.
Understands menu development techniques and development of recipes, plating guides and menu cards.
Schedules kitchen management and cook staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy
Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA and OSHA codes & policies are followed at all times; Reports any violation(s) of codes and policies immediately upon discovery; Participates in all Gaming, IHS and all other inspections.
Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
Performs job responsibilities and or tasks, deemed necessary by Executive Chef within the scope of this position and business needs of the department.
Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Education/Experience/Qualifications
High School Diploma or GED required.
Vocational/Technical/Business certification in related field preferred.
Minimum five (5) years management experience of large hotel or similar Casino type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management at Sous Chef level or above
Management training and/or culinary education preferred.
Possess advanced knowledge of single unit culinary operations.
Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.
Possess advanced skill level in hands?on training of staff.
Proficiency in Microsoft Office (Word and Excel) is required.
Certificates/Licenses/Registrations
At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.
A qualified candidate/employee must have a valid driver's license with an acceptable driving record as determined by the company's insurance carrier.
Must obtain and maintain a current Food Handlers Card, and ServSafe certificate.
Physical Requirements/ Working Conditions ? Environment
The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.
Primary work environment is in a climate-controlled restaurant environment within a gaming facility. Incumbents may be required to work evening, weekend and holiday shifts.
Employee may be exposed to highly stressful situations where a great deal of tact and diplomacy is necessary.
Hearing sufficient to hear conversational levels in person.
Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, and over the telephone.
Visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, or to make general observations of facilities, guests and employees.
Strength sufficient to frequently lift and/or move up to 10 pounds below or at waist level and occasionally lift, move or carry objects over 50 pounds below and at waist level.
Mobility sufficient to safely move in a restaurant and gaming facility; handle or feel objects, tools or controls, stand, walk, stoop, kneel, bend, kneel, crouch or crawl, and reach with hands and arms.
Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.
Physical activities that apply to the essential functions of the position are: balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, repetitive motions.
The employee will be exposed potential physical hazards (hot ovens/stoves, sharp blades, automated equipment) which require constant attention to environment/surroundings.
The noise level in the work environment is usually moderate.
The employee is exposed to fumes or airborne particles including secondhand smoke.
San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.



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