Restaurant Chef - Timbers

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Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods within all Timbers venues, satellite employee dining rooms and Room Service, ensuring the efficiency of the lines and kitchen operations in accordance with specifications and standards.

• Supervise and coordinate activities of cooks and workers engaged in food preparation in all Timbers 24 hour venue locations, Room Service and Satellite Employee Dining Rooms.
• Prepares and cooks foods on the hot or cold line, whenever necessary, for special guests, functions, during high business volumes or during the course of regular business.
• Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met company wide.
• Check the quantity and quality of received products at all Timbers locations.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create creative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen workers.
• Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends.
• Follows all recipes, specs, and control procedures.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

• Creates an atmosphere of fun for all casino guests.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
• Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts.
• Retains employees through involvement in training and development.
• Explains why we do things, in advance of doing them.

Directly supervises the Restaurant Sous Chefs and Cook III’s. Indirectly supervises Cook I’s and II’s.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

High school diploma or G.E.D. Culinary degree, formal apprenticeship or equivalent level of associated on the job experience paired with three to four years a la carte Management experience.

Strong organizational and interpersonal skills required. Appropriate licenses, as required. Serv Safe® certification, or ability to become certified, required. Knowledge of HACCP standards required.

This position requires a Level 2 Gaming License.

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to write effective reports and memos. Ability to respond to inquiries from employees or guests. Ability to communicate effective in one-on-one, small group, and large group situations.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent, and to interpret data from graphs.

Ability to apply common sense reasoning to…