Plateau Chef
Wildhorse Resort and Casino
Nơi làm việc
Pendleton, OR, USA
Hình thức tuyển dụng
Toàn thời gian
Chi tiết công việc
JOB SUMMARY
Creates highly motivated environment with open communication and a synergy between all team players. Partners with the front of house manager in restaurant communication and team building. Manages operation of the Plateau kitchen as a working chef with a HIGH level of modernist creativity, reliability, self-motivation and goal-oriented mentality. Modern outlook on the working knowledge of all kitchen equipment, operations, sanitation, inventory and extensive culinary experience. Will be a part of future planning, budgets, building new training programs, staff retention/hiring. Ensures the team is achieving food and beverage revenue, profits, customer & employee satisfaction, by overseeing staff, hiring team members, conducting training, assisting in ordering, food production and menu development.
ESSENTIAL JOB FUNCTIONS:
1. Manages staff according to business levels and anticipates business for future needs to ensure smooth service, transitions and customer satisfaction.
2. Daily supervision of staff, hiring of staff, performance reviews, counseling, awards, training/coaching, operational orientation, staff development and scheduling and recommended disciplinary action as instructed by Executive Chef.
3. Ensures customer satisfaction through prompt, efficient and friendly service, placing the guests’ interests and needs first and instilling this philosophy with line staff.
4. Promotes a professional, clean, safe, healthy and respectful work environment at all times, for employees and guests. Addresses critical needs immediately and professionally.
5. Supervision of staff to include scheduling, leave approval, operational orientation and job training, performance coaching, counseling and evaluations. Administers supervisory functions as needed or directed.
6. Participation and development of a Tribal member workforce.
7. Assists in other areas that have an opportunity or to cover management voids. Is expected to recommend and implement appropriate changes to remedy management or customer concerns.
8. Trains staff and monitors their performance; FIFO; preparation; storage, date and label of all food items, ensuring that safety and health policies are followed at all times
9. Creates prep lists and chef features, trains FOH and BOH staff on all food related items and holds team accountable for recreating all food items to standard.
10. Ensures that menu/product specifications are implemented and used by outlets as outlined.
11. Assists on special projects as assigned by the Executive Chef, banqueting, menu development, costing, food purchasing, and EDR food quality.
12. Trains new hires making sure that all points in Wildhorse Resort & Culinary Training Manual and all necessary classes are completed.
13. Works closely with F & B Administrative assistant, HR and Finance to ensure all employees’ paperwork is kept current and in order.
14. Works closely with Warehouse and Food Buyer to ensure proper items are ordered and received in a timely manner according to production timelines.
15. Works to ensure accuracy of Eatec Inventory System and keeps financial information confidential.
16. Shows competency in all areas of the kitchen and is able to cover shifts in all areas if needed.
17. Attends warehouse, F & B and sous chef meetings or as assigned by the Executive Chef.
18. Complies with health regulations, federal regulatory laws, Employee Handbook, department policy and procedures, safety codes, etc.
19. Ensures that operation of equipment, tools, and materials are handled in a safe manner and in accordance with manufacturer’s guidelines.
20. Communicates with genuine confidence to our guests, employees and management team.
21. Supports F&B and the Wildhorse common purpose through daily actions
