Cook Job Deadwood South Dakota USA,Restaurant/Food Service

Location: Deadwood

High School Diploma or GED required. Culinary degree or certification preferred.

Experience Requirements

4 years of full-service restaurant kitchen experience as line cook and banquet cook. Minimum 2 years’ experience supervising staff as a manager.

Qualifications

The individual must possess the job knowledge, skills and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job. This being with or without reasonable accommodation, using a combination of knowledge, skills and abilities.

Responsibilities

Essential Functions:

Lead by example ensuring product quality and standards. Provide hands-on coaching for either the kitchen or banquet lines:

Verify recipes are followed 100% correctly.

Coach line, prep and banquet staff on recipes, production and standards.

Maintain an efficient, trained and well-coached staff through:

Proper training for managers, supervisors and staff.
Lead, coach, direct and support staff.
Set performance and productivity expectations for yourself, managers and staff to accomplish labor goals.
Set performance and productivity expectations for yourself, managers and staff to learn and demonstrate our standards of food quality, food production, food safety and kitchen cleanliness.
Proper follow-up on performance and productivity standards. Correct problems and recognize progress. Follow up regularly.

Maintain a well-organized, cost-efficient and structured kitchen through proper:

Company specified food ordering program and proper storage.
Cleaning and maintenance for the general kitchen, walk-ins, coolers and storerooms.
Utilize product as needed.
Develop and execute proper feature program.
Revise dining room menus with Corporate Chef.
Budget, monitor and control labor cost daily by:

Build schedules within budgeted labor dollar amounts and according to budgeted sales.
Monitor labor on a daily basis. Adjust staff levels as needed.

Attend and actively participate in all relevant Restaurant, Food & Beverage, hotel Department and Banquet Event Order (BEO) meetings.

Leadership Functions:

Create and maintain a positive work environment through team building and serve as a role model for staff in terms of:
Professionalism, Attitude, Respect, Communication, Appearance, Conduct, Cooperation, Trust.

Uphold and abide by the policies in the Associate Handbook for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Teach and enforce all existing and new policies and procedures. Must have commitment to company values.

Maintain a hands-on, positive and inspirational coaching approach to working with and supporting your supervisors and associates. Be a good role model and actively seek coaching opportunities to help maintain a positive work environment. Help maintain this environment through team building. Offer praise for those times when someone is doing the right thing and immediately correct when improvement is necessary. Be proactive to assure your property has a “harassment free” work environment.

Report any harassing behavior immediately.

As a working Chef and leader, this is a hands-on position with expectations to work either in the Restaurant Kitchen or Banquet Kitchen during all meal period and high-volume events, as reasonably necessary. Support and coach your team shift to shift.

Maintain at least a 50 to 55 hour annual workweek. Work a schedule approved by the AGM. Work in Banquet and Line operations. Share in the shift responsibilities, such as night line operations and closing duties, in proper team rotation.

Uphold the kitchen management structure developed by the company. Help assure all positions are staffed and fill in when positions need covering. Verify all shifts in the kitchen are covered by a qualified and trained manager or supervisor each day.

Responsible to teach and inspire people interested in the profession. Our hope is that your love for cooking and creating will act as a catalyst for many aspiring chefs.

Work through proper communication, training and teaching to develop the supervisor’s production and management skills.

Professionally represent the hotel and property when…


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