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  • ID
    #17792579
  • Job type
    Full-time
  • Salary
    DOE
  • Source
    California
  • Date
    2021-08-02
  • Deadline
    2021-10-01

Executive Chef

California, Humboldt county, 95511 Humboldt county USA
 
Full-time

Vacancy expired!

$500 Hire Bonus

Terms and Condition Apply

POSITION SUMMARY: The Executive Chef oversees the daily operations of all restaurant and hotel kitchens. This includes hiring, training, and overseeing kitchen staff, and ensuring a high-quality, consistent product. While maintaining a clean, healthy, safe work environment. Implements and develops procedures while conducting ongoing training. Is responsible for food and labor costs by proper ordering and effectively schedules employees.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following,

Assumes overall responsibility for efficient operation for all back of house operations.

Interviews, hires and schedules kitchen staff.

Assess inventory and approves daily specials for all meal periods.

Collaborates with Food and Beverage management on menus, pricing, procedures and operational direction.

Trains staff to ensure proper preparation, health and safety standards, portion control, and presentation standards. Continued regular oversight with line progress.

Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

Maintains culture of a positive, safe, healthy work environment. Handles all levels of conflict resolution including; counseling, progressive discipline, write-ups, suspensions and terminations.

Directs and supervises the procurement, quality and cost effectiveness of food.

Inspects the operational functionality of equipment and ensures proper maintenance is completed an up to date.

Audits all deliveries, including food products, supplies and equipment. Reviews and signs invoices prior to submission to accounting.

Performs weekly walkthrough of all back of house areas. Insures proper safety, cleaning, rotation (FIFO), and HACCP programs are completed. Ensures walk-ins and storage areas are neat, clean, and organized.

Maintains SDS binders. Ensures staff are trained to use PPE.

Maintains all back of house areas to a standard that coincides with BIA health and safety guidelines and standards.

Other duties as assigned.

AUTHORITY/SUPERVISORY RESPONSIBILITIES: Oversees all kitchen personnel, and ensures that area is sanitary and all products are of high quality. Performs all supervisory responsibilities in accordance with BRCR policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; directing the work of employees; rewarding and disciplining employees. Directing the work of all personnel who report to this position.

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, skill, and/or ability required.

EDUCATION/EXPERIENCE:

Culinary Arts/Associate’s degree with at least two (2) years of experience in fine dining restaurant, or dining operation of multiple outlets in hotel, casino, country club, entertainment center or free-standing or chain restaurant required.

Four (4) years of Management experience preferred

Knowledge and experience in managing food operations preferred

Or equivalent combination of education and experience (Equivalent = two (2) years of direct related experience as an Executive Chef, Head Chef or Sous Chef to one (1) year of education.

Knowledge of and experience with restaurant operations and regulatory compliance requirements.

Thorough knowledge of all phases of kitchen procedures, operations, and Indian Health Services regulations. To include sanitation regulations and procedures for compliance.

Ability to operate cooking equipment, knowledge of sautéing, broiling, steaming, baking, and sauce specialties.

Ability to cost out food recipes and assist with menu pricing.

Knowledge of proper rotation of inventory.

CERTIFICATES, LICENSES, REGISTRATIONS:

Shall possess a valid driver's license and be insurable by agencies insurance.

Valid Serve Safe Food Handlers certificate.

Must complete Serve Safe Management course and certification within 30 days of employment.

Part Time or Full Time

PTO

Following 60 Days of Full Time Employment (Employer paid)

Medical

Dental

Vision

After 90 Day Introductive Period

401k with employer matching

Health club membership (discounted cost to employee)

AFLAC (additional insurance coverage at cost to employee)

HOW TO APPLY:

Please go to our website bearrivercasino.com and go to the box that say "Join our Team"

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