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Assistant Executive Chef

Chukchansi Gold Resort & Casino

Assistant Executive Chef

Coarsegold, CA
Full Time
Paid
  • Responsibilities

    SUMMARY:

    Responsible for the quality assurance of all finished products of Vintage Steakhouse and for the quality assurance of all finished products in all other kitchens in coordination with the Executive Chef ensuring all Company specifications and standards are satisfied. Responsible for the staffing, training, evaluation and coordination of related areas.

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

    • Perform excellent customer service at all time.

    • Responsible for the staffing, training evaluating and coordination of all food production Employees.

    • Ensures all specs in all recipes and food apportionment are met.

    • Controls food and labor costs on a continual basis within approved budgetary controls.

    • Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the Executive Chef.

    • Maintains excellent kitchen hygiene conditions at all times and in compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.

    • Ensures proper execution of the preparation, portioning and garnishment of all foods.

    • Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Employees.

    • Provides all Employees with proper training and counseling as needed in accordance with the Company's Policy and Procedures. Provides regular culinary training classes and executes a successful upward mobility program for internal promotions.  

    • Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Employee relations.

    • Responsible for the supervision of all kitchen operations.

    • Ensures adequate amount of food is ordered and prepared in all food venues.

    • Assumes full responsibility for culinary operations in the absence of the Executive Chef.

    SUPERVISOR RESPONSIBILITIES:

    • Supervises all room chefs, sous chefs, cooks and stewards.
    • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; 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..

    EDUCATION AND/OR EXPERIENCE:

    High School diploma or GED required. Culinary degree from an accredited educational institution preferred. Minimum of four to six years previous experience as a chef in a variety of different full-service, high volume restaurant concepts, with progressive supervisory experience.

    SPECIAL QUALIFICATIONS:

    Strong culinary, 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 employees 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.

    REASONING ABILITY:

    Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

    PHYSICAL DEMANDS:

    The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.

    While performing the duties of this job, the Team Member is regularly required to use hands to finger, handle, or feel objects, and reach with hands and arms. The Team Member is regularly required to talk, hear, taste and smell. The Team Member is frequently required to stand and walk; and occasionally is required to sit, stoop, kneel, crouch or crawl.

    The Team Member is regularly required to lift or move up to 50 pounds.

    Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

    ENVIRONMENT:

    The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.

    The noise level in the work environment is usually moderate to loud. When on the casino floor, the noise level increases to loud. The Team Member may be exposed to a smoke-filled environment when on the casino floor.