Job Description

QUALIFICATIONS AND DUTIES:

  • Oversees the daily back of the house kitchen operations in the casino and resort restaurants.
  • Under direct supervision of the Executive Chef, performs one-on-one training of line cooks.
  • Assist in menu writing, costing, and scheduling
  • Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards
  • Smile and Greet
  • Name and Meet
  • Thank you and Goodbye * Accountable to all standards set forth in the We-Ko-Pa Way Casino Resort service guide.
  • Manages costs, presentation, production, and staffing for Café 87.
  • Teaches all kitchen employees the skills required of their specific position. Including but not limited to the use and care of the steel, the use of knives and other culinary tools. Keeps safety and sanitation uppermost in mind.
  • Teaches the art of butchering, carving, and basic cooking fundamentals in each of the areas supervised.
  • Supervises and prepares foods for the assigned area of responsibility as required by production sheets.
  • Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.
  • Works on the service line of the Grill supervising and training all line cooks in the fundamentals of this line including but not limited to: portion control, plate appearance, and food proper food preparation.
  • Teaches all line cooks the importance of sanitation, cleaning, and safety. Ensures all employees to “clean as they go”.
  • Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
  • Directs activities to one or more workers assisting with preparing and serving meals.
  • Maintains a good communication with co-workers and maintains a positive and professional work environment.
  • Contributes to a team effort and accomplishes related results as required.
  • Candidate is required to take a culinary practical.
  • Must have valid food handler’s permit and be Serve Safe certified.
  • Must have valid title 4 training and liquor management training.
  • Performs other related duties as required.
  • Must be able to lift in excess to 50 pounds and push or pull 100.
  • Must be able to obtain and maintain State/Tribal License (including extensive background check).
  • Must pass pre-employment drug test.

EDUCATION AND/OR EXPERIENCE:

  • Three years of experience in kitchen management and food preparation; or equivalent combination of experience and education required.
  • Must possess a minimum of two years' experience as a Sous Chef.
  • Must have experience in high volume multi-unit operations.
  • 4 Diamond resort and/or casino experience preferred.

INDIAN PREFERENCE:

Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.