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SWINOMISH CASINO AND LODGE Chef - Carver's Cafe' in ANACORTES, Washington

The Banquet Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards.Essential Job Functions *Responsible for supervision of the entire kitchen operation within their department *Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen *Responsible for scheduling culinary team. Oversee all aspects of hiring, training, performance management, and discipline of culinary team. *Ensure training of kitchen team is conducted in a timely manner *Communicate with team to help them understand their job duties, requirements and company *Ensure 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. *Control labor costs through effective scheduling of kitchen team, cross-training and development of *Ensure the purchasing and preparation of all food products meet Swinomish Casino and Lodge standards of quality and consistency *Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. *Monitor production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. *Monitor all food served relative to appearance, temperature, sanitary and quality standards *Provide accurate costing of all menu items *Supervise all line set-up, prep and breakdown act Responsible for in-service delegation of tasks to line personnel. *Responsible for the on-going training, development, mentoring and supervision of hourly employee *Coordinate storage, maintenance and repair of all kitchen equipment to ensure operational readiness *Supervise and assist with meal time restaurant production as needed. Knowledge, Skills and Abilities: *Experience levels for position include a 2 year culinary degree or a 3 year A.C.F. Apprenticeship and/or 2 years previous experience as a Room Chef or Sous Chef and/or related experience. *Must have various experience levels in volume feeding, ala carte, fine dining, and purchasing storage and handling professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. *Knowledge of 24 hour, seven day per week food and beverage operation. *Ability to communicate effectively to all levels of staff *Up to date knowledge of SDS 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 presentation *Ability to clearly communicate, read and write in English Educations, 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 prefer *Must have a High School Diploma, G.D. or related Food Service Job Experience. *Must acquire and maintain a valid Washington Environmental Health Food Handlers Card/Serve Safe and attend Suspicious Activity and all other required compliance training *Must complete approved Alcohol Certification Program *Must obtain and maintain valid gaming license from the State Gaming Agency and Tribal Gaming Office prior to beginning work an

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