Restaurant Chef

Summary Directs culinary staff in restaurant to deliver high quality cuisine. Will work with (FOH) Front of House Management to ensure consistent high quality guest service.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Develop and execute all recipes
• Manage culinary staff
• Train and develop staff
• Manage food costs to budget
• Manage labor costs to budget
• Manage physical plant equipment through preventative maintenance program to insure repairs and service are completed on time.
• Manage sanitation and safety to accepted standards
• Expedite service of food product during operating hours
• Manage smooth operational flow with front of the house to ensure guest satisfaction
• Perform table visitations with guests to receive feedback on food product
• Develop and market daily specials
• Attend meetings as scheduled
• Other duties assigned

Supervisory Responsibilities Manages subordinate supervisors who supervise employees in the assigned Food & Beverage outlet. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organizations 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.

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.

Education and/or Experience

• Associates degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
• 2 year culinary degree/diploma required or 5 years experience in a high volume, high quality kitchen.
• High School Diploma or equivalent required.

Age Requirement Must be at least 21 years of age.

Language Skills

• Ability to read, analyze, and interpret 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.

Cache Creek Casino Resort Tribal Gaming Cache Creek Casino Resort Tribal Gaming License.

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
• taste or smell

The employee is occasionally required to:

• sit
• climb or balance
• 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
• ability to adjust focus

Work Environment The work environment characteristics described 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
• occasionally exposed to wet and/or humid conditions
• occasionally exposed to fumes or airborne particles
• occasionally exposed to extreme cold
• occasionally exposed to extreme heat
• occasionally exposed to risk of electrical shock

The noise level in the work environment is usually loud.

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