Executive Sous Chef - Casino jobs in Oregon

Wage Range: $45K-$75K

OPEN UNTIL FILLED - 1st CLOSING DATE: April 23, 2023

JOB SUMMARY

Oversees daily operation of the kitchen. Responsible for attractively preparing, cooking, and presenting food items. Follows set recipes and menu specifications. Always places customer satisfaction and safe food handling first. Responsible for ordering and maintaining food inventories based on business needs.  May work in any kitchen position depending on experience and business needs.

ESSENTIAL JOB FUNCTIONS:

1. Ensures customer satisfaction through prompt, efficient, and friendly service.
2. Assists Restaurant Manager/General Manager with cost controls to stay within budgeted parameters, food costs, labor costs, and other expenses.
3. Trains staff and monitors their handling and preparation of food items, ensuring that health and safety policies are met at all times.
4. Works with Restaurant Manager/General Manager to create new menus.
5. Prepares meals according to menu and recipe.
6. Constantly maintains the kitchen and supply room in a sanitary and orderly fashion.
7. Informs the Restaurant Manager of any problems.
8. Works closely with food vendors to ensure proper items are ordered and received promptly.
9. Completes monthly food inventories.
10. Able to work in a fast-paced, stressful environment and accomplish tasks promptly.
11. Complies with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.
12. Promotes a clean, safe, and healthy work environment for employees and guests. Promptly reports all concerns to Restaurant Manager
13. Ensures that the operation of equipment, tools, and materials are handled safely.
14. Maintains confidential information, including menu/recipe trademarks, etc.
15. Promotes guest service standards through courteous and respectful behavior.
16. Performs other duties as assigned by the Restaurant Manager.

PROMOTE WRC QUALITY SERVICE STANDARDS:

SAFETY: Ensuring a safe experience by protecting the welfare of all.

INTEGRITY: Expecting personal accountability at every level.

COURTESY: Creating an exceptional customer service experience for everyone.

TEAM: Functioning together to create a cooperative and positive experience.

SHOW: Providing flawless experience –a clean and cared-for resort.

SUPERVISORY AUTHORITY:

1. On-shift Kitchen Employees.

SIGNATORY ABILITY:

1. Receiving food deliveries.

ACCESS TO SENSITIVE AREAS:

1. None.

MINIMUM QUALIFICATIONS:

1. Seven (7) years of kitchen experience.
2. One (1) year of supervisory experience in food services.
3. High School Diploma/GED.
4. Five (5) years of cooking experience with an understanding of cooking meats, fish, poultry, vegetables, and grains using different methods.
5. Functionally literate: able to read and follow written recipes and procedures.
6. Must possess or obtain a Food Handler Certification within 30 days of employment.
7. Understand and follow all food safety criteria.
8. Needs to frequently stand and/or walk for long periods; perform repetitive motions with wrists, hands, and fingers; and lift and maneuver up to 50 lbs.
9. Effective communication skills – verbally able to provide instruction, respond to questions, and has exceptional interpersonal skills and abilities.
10. Available to work all hours, shifts, weekends, and holidays.
11. Excellent personal hygiene and appearance.
12. Maintains a positive attitude toward all employees and guests.
13. Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:

1. Good working knowledge of professional kitchen, equipment, and food products.
2. Five (5) years of experience working closely with food vendors to ensure proper items are ordered and received promptly.
3. Experience in menu planning and creating recipes.
4. Experience monitoring food costs and waste.