Room Chef

GET TO KNOW THE ROLE

The Room Chef manages an individual restaurant kitchen operation efficiently and profitably. Supervises kitchen personnel, develops, and implements procedures, and assists in preparing menus, specials, and recipes, and assists in the ongoing training of kitchen personnel for the individual outlet.

WHAT YOU’LL DO

• Be the face of MCR for new hires and team members; exemplify MCR’s values and set a great example by always demonstrating excellent guest service and professionalism.
• Practice, support and promote the mission, vision, and values of Muckleshoot Casino Resort.
• Assume overall responsibility for the efficient operation of the individual kitchen.
• Schedule and trains kitchen staff.
• Plan daily specials for lunch and dinner.
• Provide input to Executive Chef on related procedures and operations.
• Check portions and quality to make sure they conform to standards.
• Establish and maintain security of all products, supplies, and equipment.
• Provide daily/weekly prep and cleaning list for staff.
• Oversee the cleanliness and organization of walk-ins and all kitchen storage areas.
• Ensure all food items are prepared fresh daily.
• Maintain a clean, sanitary kitchen, dish room, and storeroom.
• Maintain kitchen departmental employee files to include performance appraisals and disciplines.
• Control energy cost in the kitchen.
• Order all necessary products, equipment, small wares etc., for the individual outlet.
• Train Sous Chefs and cooking personnel in all necessary tasks required for food preparations of all menu items.
• Knowledge of all food stations, hot and cold and be able to work in all positions of subordinate employees.
• Assist with establishing and maintaining effective internal controls within the outlet.
• Ensure the maximum standard of service to guests is met by having food go out of the kitchen in a timely manner.
• Be aware and correct any hazardous areas to prevent accidents.
• Communicate with front of the house management to ensure consistency in the operation. Standards, menu changes, product availability, daily specials, policies, and procedures must be consistent seven days a week on all shifts.
• Control food cost by establishing purchasing specifications from requisitions system, product storage requirements through standardization of recipes, and waste control procedures.
• Responsible for all kitchen employee payroll/timecards
• Conduct interviews and select candidates for hiring consideration.
• Must know and have full understanding of menu items and presentation.
• Perform other supervisory functions as requested by Executive Chef and Assistant Executive Chef.
• Mentor and establishes adequate training for Muckleshoot Tribal Member Kitchen employees.
• Create, maintain, and facilitate a positive work environment; promotes positive team member relations and reports issues to the appropriate personnel.
• Other duties as assigned.

WHAT YOU’LL BRING

• Ability to obtain a Class III B+ gaming license.
• Training in sanitation laws and procedures required.
• Culinary Arts Degree required. Previous experience as a Room Chef or equivalent experience may be substituted for formal culinary school or training.
• Minimum of 5 (five) to 7 (seven) years’ experience as a Sous Chef or Restaurant Chef overseeing multiple outlets required.
• Minimum of 1 (one) to 2 (two) years of Kitchen management experience required.
• Previous experience in supervising a staff of one hundred or more employees required.
• Valid WA State Health Card/Food Handler permit required.
• Must have valid Serve Safe Certificate.

Source:
Hospitality Online