Restaurant Chef

Position Summary
Responsible for culinary operations to enhance the food product that is presented to guests, making changes to respond to business and guests needs, and recommending changes in food product as the result of market research.

Essential Functions
•    Plans and manages the procurement, production, preparation and presentation of all food in the Resort in a safe, sanitary and cost effective manner.
•    Manages employees during the shift and ensures appropriate professional standards of behavior, work standards, productivity, practices and customer care are enforced.
•    Responsible for all long and short term planning and day to day operations of the culinary operations.
•    Assists with the development, implementation, and maintenance of the F&B culinary policies and procedures.
•    Assists with the development and execution of the culinary budget and major business objectives.
•    Ensures the quality of the product, consistency of the food presentation and proper product handling are commensurate with Chinook Winds Casino Resort standards.
•    Provides recommendations for the budget and managing food and labor costs within approved budget constraints.
•    Assists with designing menus and determining food specifications in order to ensure that there are creative menus and the food cost is maintained at an acceptable level in all outlets.
•    Manages and monitors all culinary departments to ensure proper product handling, preparation procedures, dish-up banquet functions, customer satisfaction, and cost control.
•    Manages training of all staff with regards to food preparation and methodology to ensure qualified staff and consistency of all food presentations.
•    Manages human resources in the kitchen in order to attract, retain and motivate employees while providing a safe environment: hire, train, develop, empower, coach, counsel, conduct performance reviews, resolve problems, provide open communication vehicles and discipline as appropriate.
•    Conducts routine inspections of all workstations to ensure that health and safety standards are followed and food products are properly stored and rotated.
•    Performs or ensures all administrative tasks such as scheduling, payroll, associate requests, etc, are done on a timely fashion and monitors performance in a timely and accurate manner to enhance morale and ensure high productivity.
•    Prepares monthly forecasts and assists in the development of annual budget in all culinary areas.
•    Plans and conducts monthly staff communication meetings to increase staff awareness, disseminate pertinent information, conduct required monthly/weekly training, and discuss quality standards.
•    Performs special projects and other responsibilities as assigned.

Position Qualifications
Competency Statements
Customer Orientated- Ability to take care of the customers’ needs while following company procedures.
Team Orientated- Ability to work well with others to achieve group goals.
Detail Oriented- Ability to pay attention to the minute details of a project or task.
Communication Skills – Ability to communicate effectively orally and in writing.
Management Skills - Ability to organize and direct oneself and effectively supervise others.
Decision Making - Ability to make critical decisions while following company procedures.

Education
High School Diploma or GED
Culinary certificate (AA) preferred

Experience
Five years management experience in kitchen supervision
Three years experience in high volume direct public contact position
Previous casino and/or resort experience preferred

Certificates & Licenses
Must obtain a Siletz Tribal Gaming License
Must obtain OLCC within 30 days of employment
Must obtain a Food Handlers Permit within 30 days of employment

Other Requirements
Experience in ice carving and tallow carving preferred