Sorry, this listing is no longer accepting applications. Don’t worry, we have more awesome opportunities and internships for you.

TDR Chef

Chukchansi Gold Resort & Casino

TDR Chef

Coarsegold, CA
Full Time
Paid
  • Responsibilities

    SUMMARY:

    Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products. Responsible for the staffing, training, evaluation and coordination of related areas. Assist in planning and designing menus.

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

    • Ordering and Purchasing

    • Check on deliveries to ensure quality of product and put away properly. Verify Deliveries are Correct and Proper Quantities

    • Pre-shift to go over the day's agenda, prep list and begin prep of menu items in agreement with set daily pars in accordance to production standards and recipe, photo, control the weight on cut meats, fish etc…

    • Communication to Sous Chef Coming On Duty-Log In Book.

    • Action report by email of the prior shift to the Room chef and Executive Sous Chef.

    • Clock In & Out by Email before the start of a shift and at the End of the shift.

    • Let Staff Know What's Going on in Property; Changes, Special Events etc…

    • Supervise production and quality; provide guidance and instruction, Taste quality of food, soups, sauces and other items…

    • Work areas must be clean and sanitary in compliance with the health code, sanitation buckets at each station

    • Reinforce dress code for all back of the house staff (Clean Uniform, pants, shoes, finger nails trimmed and Men should be Clean Shaven everyday), thermometer, cut gloves and hat.

    • Check hot and cold temperatures in stations, check trashcans for waste of food, each cook should notify the chef of any product deemed not usable and maintain a Spoilage Report.

    • Check Time & Temperature, waste & Break down Logs. Sign off on them and always return them to proper binder placed in proper outlet. As well as purchasing orders and Employee Sign In/Out Sheets to their proper folder.

    • Call outs are to be monitored as well as documented by email & in the employee attendance card with note attached i.e. date, name of employee who called out, time employee called out what employee stated, and the name of the Sous Chef that took the message.

    • Are to hand out proper documentation handed down from Executives & above. I.e. pay checks, HR paper work and or disciplinary action.

    • Must be in the kitchen during time of service 11AM to 4PM and again from 6PM to 11PM/or Close.

    • After service: walk through fridge to make sure it is clean, proper rotated and wrapped.

    • Make sure the hot and cold line are organized and cleaned

    • Ensure that all food is properly stored, wrapped, dated and rotated throughout service FIFO method and All Boxes Locked & Secure

    • Notify Executive or assistant chef prior to leaving

    • Assist in the preparation, portioning and garnishing of all foods.

    • May be used as an usher as needed by management for events.

    • Any reasonable request made by management.

    MAY BE ASSIGNED TO WORK IN OTHER VENUES AS NEEDED TO MEET BUSINESS DEMANDS

    SUPERVISORY RESPONSIBILITIES:

    Directly responsible for supervising the activity of Dishwasher, Stewards, Prep Cooks and Line Cooks on a daily basis. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

    QUALIFICATION REQUIREMENTS:

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    EDUCATION and/or EXPERIENCE:

    High school diploma/GED or equivalent preferred. Three to Five years experience in a high volume culinary operation in a restaurant or hotel. Two years experience in supervisory position with a minimum of four direct reports. Proficient in MS word and Excel software.

    SPECIAL QUALIFICATIONS: MUST BE FLUENT IN SPANISH (BOTH ORAL AND WRITTEN) IS REQUIRED. Strong interpersonal and communication skills required.

    LANGUAGE SKILLS:

    Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

    MATHEMATICAL SKILLS:

    Ability to work with mathematical concepts such as probability and statistical inference.

    Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.