Room Chef

Overview

The Room Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Room Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

Responsibilities

• Responsible for supervision of the entire kitchen operation.
• Responsible for all scheduling of kitchen employees.
• Responsible for all aspects of hiring, training, review, and termination of kitchen employees.
• Ensures training of all kitchen staff is conducted in a timely manner. The incumbent also communicate with all employees to help them understand their job descriptions and company policies.
• The incumbent must maintain and update all employee files and required company documentation forms.
• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet Spectra s standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Provides accurate costing on all menu items for banquets and concession food items.
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Responsible for the on-going training, development, mentoring and supervision of hourly employees.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Supervises and assists with meal time restaurant production as needed.

Qualifications

Knowledge, Skills and Abilities:

• Experience levels for position include a 2 year Culinary degree or a 3 year A. C. F. apprenticeship and/or 5 years previous experience as a Room Chef and/or related experience.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling
• Knowledge and understanding of wok cooking and Asian Cuisine with 3-5 years experience in wok cooking and preparation of Asian ingredients
• Knowledge of 24 hour, seven day a week food and beverage operation.
• Ability to communicate effectively to all levels of staff.
• Up to date knowledge of M. S. D. S. Criteria Procedures, Safety Guidelines, First Aid/C. P. R., Environmental Health Codes, Local, State and Federal Guidelines.
• Must possess excellent organizational and communication skills.
• Skilled to all technical and sanitary aspects of food preparation and presentations.
• Ability to clearly speak read and write in English.
• Must be able to travel to Scottsdale for Ling & Louie s corporate training for 6 weeks duration.

Education, Qualifications and Experience:

• Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred.
• Must have a High School Diploma, G. E. D. or related Food Service Job Experience.
• Must have a Gila River Environmental Health Food Handlers Card and/or Serve Safe.
• Must complete Gila River approved Alcohol Certification Program
• All employees must obtain a valid gaming license from the State Gaming Agency and Tribal Gaming Office prior to beginning work and are required to have license renewed annually.

Uniforms

• Uniforms will be specific to each outlet.
• All hair must be completely contained within the approved cooks hat. Beards, side burns and mustaches must be neatly trimmed or a beard net must be worn.

Physical Dimensions:

• Above Medium Work: Exerting up to 50 pounds of force occasionally to move objects (files, boxes, product, trays). Able to stand for long periods of time throughout the day.

Note: The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Spectra is an Equal Opportunity Employment Employer.