Cache Creek Casino Resort

Executive Sous Chef

6 days ago
ID
2017-4295
Type
Full Time
Minimum Age (Yrs)
21

Description & Requirements

SUMMARY

Inspects and controls daily culinary operations by shift. Maintains high quality standards set forth by Food & Beverage. Works with and assists restaurant chefs and staff to insure smooth execution of recipes and presentation.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

 

Promote Cache Creek Casino Resort in a positive manner.

 

Assist in development of standardized recipes and plate presentations.

 

Master and utilize I.P. system for food and beverage product.

 

Develop and execute New Hire Training Program for all culinary staff.

 

Manage daily culinary shift operations.

 

Assist all restaurant chefs as required.

 

Manage Banquet Culinary execution.

 

Inspect and train on safety and sanitation standards.

 

Work with Stewarding department on keeping kitchens clean and safe.

 

Perform monthly walk through with engineering department to maintain physical plant.

 

Bench mark and stay current on culinary trends.

 

Other duties as assigned.

 

SUPERVISORY RESPONSIBILITIES

Manages 20 subordinate supervisors who supervise over 100 employees in the daily culinary operations of all kitchens. Is responsible for the overall direction, coordination, and evaluation of this unit.  Also directly supervises one non-supervisory employee.  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.

 

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

Two to three years experience as a restaurant chef in a high volume, quality oriented multi-outlet hotel. Banquet preparation and execution background as a Sous chef required. Multiple culinary cuisine preparation and styles including broad range of ethnic foods. Culinary Associate's degree (A. A.) and high school diploma required. Management training classes a plus.

 

AGE REQUIREMENT

Must be at least 21 years of age.

 

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.

 

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.

 

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.

 

CERTIFICATES, LICENSES, REGISTRATIONS 

Cache Creek Casino Resort Tribal Gaming License.

Sanitation certificate.

 

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; and taste or smell.  The employee is occasionally required to sit; climb or balance; and 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, and ability to adjust focus.

 

WORK ENVIRONMENT

The work environment characteristics described here 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, extreme cold, and extreme heat.  The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, risk of electrical shock, and second hand tobacco smoke.  The noise level in the work environment is usually loud.

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