Executive Chef Assistant - Casino assists the executive chef in the operations of the hotel kitchen. Involved in menu development and cooking to ensure meal quality and customer satisfaction. Being an Executive Chef Assistant - Casino may require a bachelor's degree in area of specialty. Typically reports to an Executive Chef. The Executive Chef Assistant - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be an Executive Chef Assistant - Casino typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
Being a part of the Cache Creek team comes with amazing benefits:
Summary
To ensure all Culinary Production is performed according to accepted recipes and safety and sanitation standards. To provide leadership and direction to Culinary Brigade. To maintain high quality standards.
Essential Duties and Responsibilities include the following. These duties are performed either directly or through subordinate employees. Other duties may be assigned.
Supervisory Responsibilities
Manage 25-35 subordinate supervisors who supervise a total of 230-250 employees in the Culinary Department. Responsible for the overall direction, coordination, and evaluation of all Food Outlets, Butcher Shop, Pastry Shop and Commissary Kitchen including Garde Manger Department. Also directly supervise one non-supervisory employee. Carries out supervisory fiscal responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include recruiting, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Experience and/or Education
Ten years’ experience as an Executive Chef or Executive Sous Chef in high volume, multi-outlet facility with emphasis on quality and service. Diversity in Ethnic Cuisines, including Chinese, French, Italian, Filipino, Vietnamese, Contemporary, Regional, and American required. Must show an upward and demonstrable proficiency throughout career in all areas of the kitchen including Butcher, Pastry, Garde Manger and general kitchen, possibly through an apprenticeship program or other means of training. High school diploma required. Culinary degree or diploma required. Bachelor’s degree from a recognized Culinary program preferred. Sanitation certificate required. Nutrition and Management training required.
Age Requirement
Must be at least 21 years of age.
Language Skills
Ability to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Mathematical Skills
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations
Cache Creek Casino Resort Tribal Gaming License, Sanitation Certificate
Physical Demands
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 with or without reasonable accommodations.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.
While performing the duties of this job, the employee is frequently exposed to moving mechanical parts; extreme heat and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles and extreme cold. The noise level in the work environment is usually loud.
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