Job Description

ESSENTIAL JOB FUNCTIONS:

  • Manages and oversees production in assigned outlets
  • Manages and oversees Sous Chefs and Leads
  • Creates new recipes and contributes to the menu format
  • Conducts non-standard product tests and selections.
  • Coordinates the purchase of food products for use in assigned outlets.
  • Ensures that standardized and national-contract products are used in the kitchen.
  • Maintains current recipe files and enforces the consistent use of recipes by staff.
  • Actively encourages and reinforces high quality food service standards to Sous Chefs, cooks, preps and helpers.
  • Provides ongoing coaching to improve performance and address performance problems on a positive level.
  • Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.
  • Ability to assess, guide and properly train cooks or preps to meet quality standards and service deadlines.
  • Ensures that sous chefs, leads and cooks follow standardized recipes, portions plate garnishes and stocking of line in accordance to established procedures.
  • Application of safe food handling practices and maintains cleanliness of work area and equipment.
  • Must have the ability to properly expedite, especially to assist sous chefs and line cooks, when needed.
  • Must have the ability to support and enable employees to accept responsibility, communicate effectively with others, while building positive relationships.
  • Assist in facilitating proper action to help control waste, food cost, and labor cost.
  • Able to maintain a positive attitude when confronted with difficult situations.
  • Must have the ability to build group morale and cohesiveness and secure commitment toward accomplishing goals.
  • Participate in food cuttings and upgrading food specifications that will help improve food quality and cost.
  • Must keep a daily log of situations and events that occur in the food service operation that would be helpful and informative to food and beverage director, F&B Manager and sous chefs, etc.
  • Attend and participate in production meetings, as well as meetings with sous chefs, leads, line cooks, to further develop their skills and better utilize their talents.
  • Strive to create different and better ways to solve problems to get things done.
  • Regular quality assurance and quality control inspections in order to maintain high standards.
  • Ability to allocate decision making and other tasks to appropriate employees.
  • Conducts non-standard product tests and selections.
  • Maintains current recipe files and enforces the consistent use of recipes by staff.
  • Drives menu research and development in respective areas.
  • MaintainS consistency and quality for all food items in respective areas.
  • Directs and manages Sous Chefs and Leads to achieve budgetary, food quality and customer service expectations

ADDITIONAL JOB DUTIES:

Other duties as assigned

EDUCATION AND/OR EXPERIENCE:

  • High school diploma or GED required
  • Candidates must have at least five years overall experience in the food service industry.
  • Must be a graduate of a 2-year culinary program with emphasis on food production management, with two years of experience as a kitchen manager or supervisor in a hotel, restaurant, or casino serving at least 5,000 covers per week.
  • Multiple outlet experience and fine dining experience is preferred.

QUALIFICATIONS:

The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position.

  • Proven track record in quality, productivity, and presentation.
  • Ability to analyze financial information and arrive at the correct conclusions.
  • Excellent interpersonal, customer service, communication, team building, and problem solving skills are required.
  • Successful completion of SuperLap and Leadership Panel is required

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Must be able to maneuver to all areas of the kitchen and food service areas.
  • Must be able to tolerate areas with high, humid temperatures in excess of 115 degrees.
  • Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
  • Must be able to lift up to 75 pounds above or below shoulders.
  • Must be able to push and pull up to 125 pounds
  • Must be able to reach, bend, twist, stoop, and stack.
  • Must be able to work at a fast pace and in stressful situations.
  • Must be willing to work long hours and any shift.

DISCLAIMER:
Preference is given to Ak-Chin community members and members of other recognized Arizona tribes.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Application Instructions

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