Chef de Cuisine

Chef De Cuisine

Provides leadership and direction for assigned kitchen; supervises and coordinates all back of house operations, including meal preparation for guests.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Reviews schedules and station inventory at start of shift to plan the day's activities.
2. Coordinates with inventory clerks to ensure that all needed items are in stock and that orders meet par levels.
3. Inspects individual work stations to ensure team members are prepared (mise en place) for the day's activities.
4. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order.
5. Inspects grooming and attire of team members and takes corrective action, if necessary; serves as role model with own personal appearance.
6. Receives food orders from the dining room, leads the other cooks in preparing and plating, and coordinates orders for pick-up.
7. Ensures orders are prepared following established recipes exactly.
8. Oversees the consistency of food production from the point of view of portions, taste, and presentation.
9. Assures the production of the best quality product possible in a proper, sanitary, and professional manner.
10. Informs supervisor of any problems encountered during the shift.
11. Maintains organization of food storage areas.
12. Oversees the cleanliness of workstations, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
13. Ensures proper storage of leftover food products; ensures all food items are properly dated and rotated and all product is held at the proper temperature.
14. Controls waste by monitoring proper rotation, storage, and overproduction.
15. Plans or participates in menu planning and food production and apportions meats, vegetables and desserts as well as food surpluses to control costs.
16. Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively.
17. Readjusts priorities readily to respond to pressing and changing guest demands or requests.
18. Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered; ensures inventory is managed and controlled.
19. Maintains product and service quality standards by conducting ongoing evaluations.
20. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
21. Ensures implementation, enforcement, and adherence to all policies and procedures.
22. Maintains appropriate staffing levels; schedules staff to ensure an adequate number are available to serve guests.
23. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
24. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.
25. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.
26. Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development.
27. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.
28. Develops a 'team' atmosphere with team members and takes a pro-active leadership role.
29. Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress.
30. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
31. Assists with the development of short and long-term strategic planning.
32. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.
33. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Knowledge of food and beverage operations as well as products, services, and equipment.
2. Knowledge of kitchen operations such as sanitation requirements.
3. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
4. Knowledge of supervisory principles and procedures.
5. Knowledge of budgetary principles and practices.
6. Knowledge of human resources principles, practices, and procedures.
7. Knowledge of modern filing and recordkeeping practices and procedures.
8. Knowledge of applicable laws and regulations as well as the Entertainment Enterprise Division's internal controls, policies, and procedures.
9. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
10. Strong organizational, planning, and time management skills.
11. Strong communication and interpersonal skills.
12. Skill in working courteously with the public as well as developing and maintaining strong working relationships.
13. Skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
14. Ability to work effectively in a team environment with minimal supervision.
15. Ability to exercise independent judgment and be fiscally prudent.
16. Ability to inspire the other departmental team members to provide the highest levels of guest service.
17. Ability to perform mathematical computations pertaining to the position.
18. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
19. Ability to work in a fast paced environment that is sometimes stressful.
20. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods.
21. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
22. Ability to stoop, bend, walk, reach objects above shoulder height, and use hands.

Minimum Qualifications:

1. Must successfully pass a Chef de Cuisine audition.
2. High school or General Equivalency Diploma AND five (5) years progressively responsible experience in a full service restaurant or hotel, including two (2) years as a Sous Chef.
3. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
4. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment.
5. Must be able to work any shift, weekends, holidays, and special events, as needed.
6. Must have employment eligibility in the U.S.
7. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Associate's degree in the culinary arts or completion of a culinary certificate program.
2. Understanding of the region as well as a willingness to learn and understand tribal customs, knowledge, and culture.
3. Bilingual (English/Spanish).