Job Description
Job Location: Casino - Tuolumne, CA 95379
Position Type: Full Time
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- - - SUMMARY: Responsible for coordinating activities of and directing the training of kitchen staff including Cooks, Pastry Chef, Bakers, Dishwashers, F&B Interns, and Stewards. Responsible for quality and cost controls of Restaurant and Banquet operations.
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- - - Essential Responsibilities and Duties: (Specific areas of responsibility including, but not limited to)
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- - - - Develops and utilizes purchasing guides for proper inventory levels from approved product specifications list.
- - - - Makes recommendations and provides product specifications to the Executive Sous Chef and the F&B Buyer/Quality Control.
- - - - Ensures safety and sanitation of all kitchen workspaces.
- - - - Participates in planning menus and utilization of food surpluses and leftovers; taking into account probable number of Guests, marketing conditions, popularity of various dishes, and percent of menu sales.
- - - - Estimates food consumption and recommends purchases of foodstuffs from approved vendors.
- - - - Reviews menus and analyzes recipes, determines kitchen labor, overhead costs and recommends menu pricing.
- - - - Oversees and ensures the accuracy of monthly food inventory including correct quantity measurements and products.
- - - - Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- - - - Ensures food is prepared to recipe specifications and that all plates are garnished and presented in the prescribed manner with proper portion controls.
- - - - Samples cooked foods to ensure taste and quality.
- - - - Establishes and enforces nutrition and sanitation standards for the kitchen.
- - - - Assists the Executive Sous Chef in developing the outlet specific yearly budget.
- - - - Monitors monthly Profit and Loss statements, making adjustments in staffing and food costs to keep within budget.
- - - - Hires, trains, supervises, and schedules the kitchen staff.
- - - - Keeps time and attendance logs up to date.
- - - - Uses and enforces temperature logs for food storage and holding temperatures safety.
- - - - Conducts counseling and corrective action either verbally or written in a professional and fair manner.
- - - - Conducts performance conversations for all direct reports. Performs other duties as required.
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Qualifications
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- - - Mandatory Requirements:
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- - - - Must be at least 21 years old.
- - - - Must possess a high school diploma, G.E.D. or equivalent.
- - - - Must possess a culinary degree or equivalent combination of education and experience.
- - - - Minimum five years in kitchen supervision.
- - - - Must complete ServSafe certification or have proof of current certification.
- - - - Must possess and maintain a valid California driver license and Black Oak Casino drivers permit.
- - - - Must have a thorough knowledge of the preparation of various food items, sanitation, food storage, and knowledge of kitchen equipment and utensils.
- - - - Must have a strong knowledge of spirits/wine.
- - - - Must be able to pass a mandatory drug test.
- - - - Must be able to obtain a valid gaming license.
- - - - Must provide evidence of employment eligibility in the U.S.
- - - - Must be able to communicate proficiently in English.
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- - - Physical Demands:
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- - - - Must be physically able to perform all job requirements.
- - - - Must be able to lift 25 pounds and occasionally more with assistance.
- - - - Possible exposure to dust, gas, fumes, steam, or chemicals.
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- - - Work Environment:
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- - - - Must be able to work in a non-smoke free environment.
- - - - Must be able to work in a noisy environment.
- - - - Must be able to work all shifts, weekends, holidays, and special events.
