Chef De Cuisine - Fine Dining

Job Purpose:

The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts.

Job Duties and Responsibilities:

(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)

• Maintains the efficiency of kitchen operations
• Assigns duties to kitchen staff, and monitors schedules and performance
• Communicates pertinent departmental information to staff
• Performs Cook duties as needed
• Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed
• Creates, develops and implements menus
• Develops and trains team members
• Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary
• Ensures product and labor costs are within established guidelines
• Establishes and maintains quality standards
• Places food orders
• Coordinates and executes off site events
• Hires qualified kitchen personnel

Job Specifications:

Education and Experience:

Essential:

• High School Diploma or G.E.D.
• ServSafe Manager Certification
• 5 years chef experience
• 21 years of age

Desirable:

• Culinary degree
• Food services supervisory experience

Skills and Knowledge:

Essential:

• Ability to create recipes and menus
• Ability to prepare a wide range of food products
• Ability to apply creative concepts to food preparation and presentation
• Ability to interact effectively with team members and guests
• Ability to provide leadership and guidance to staff
• Ability to appear for work on time
• Ability to communicate effectively in the English language
• Ability to maintain professionalism and composure
• Ability to complete forms and documents
• Ability to perform simple mathematical calculations
• Excellent English writing skills
• Working knowledge of MS Word and Excel
• Ability to understand and follow verbal directives and written directions
• Ability to accept constructive criticism
• Ability to lift up to 25 lbs.
• Ability to stand for up to eight hours at a time
• Ability to bend and stoop
• Ability to train and motivate subordinates

Desirable:

• Multi-lingual

Supervisory/Managerial Accountability:

Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I

Indirect: None