Chef DCuisine - Steakhouse
Chef DCuisine - Steakhouse
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$ 60000 - 97500
1 Vacancy
Job Description
Responsible for supporting the Executive Chef in managing the daily operation of the North Shore Steaks & Seafood kitchen. Responsibility includes overseeing production and staff management including hot line cold line pastry second shift dish expo.
ESSENTIAL JOB FUNCTIONS:
- Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection training and supervising of daily work assignments.
- Act as a coach and mentor; manage performance by setting objectives deliver performance reviews provide ongoing performance feedback and administer corrective action when needed.
- Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serve safe food.
- Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
- Conduct regular department walkthroughs and random food tastings.
- Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
- Oversee the creation of standard operating photos recipes and descriptions for all cooks. Oversee the integrity of the kitchen module of CaterXpert. Attends events in the field as necessary.
- Oversee the culinary aspects of tastings making appearances as necessary.
- Review event orders with Field Chefs to give thorough explanations of methods and presentation.
- Cook in any kitchen department as needed taste products that are produced to ensure quality and consistency.
- Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team culinary staff and other company properties on an ongoing basis.
- Participate in biweekly production meetings to confirm all kitchen details with sales and operations staff making arrangements to obtain information missed if not in attendance
- Monitor staffing levels for all Food and Beverage outlets and assist in making adjustments according to business needs
- Continually monitor cleaning and maintenance of all kitchen equipment according to Blue Plate cleaning and sanitation guidelines.
- Implement the policies and practices as outlined by the BluePlate Safety Policy.
- Make recommendations for equipment purchases and monitor equipment repairs ensuring equipment is fixed in a safe and timely manner.
- Assist with placing food and cleaning supplies orders with vendors as needed using order guides and purchase orders (when required) to organize all orders.
- Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.
- Perform other relevant duties as required.
- Create and manage team member schedules and PTO
- Manage timesheets and payroll for all food and beverage team members
- Oversee recruitment onboarding and compliance training for all new team members
EDUCATION & EXPERIENCE:
- Culinary Arts degree or advanced culinary arts certification is preferred
- 6 years of successful experience within the hospitality industry preferably in fine dining
CERTIFICATES LICENSES REGISTRATIONS:
Ability to obtain and or maintain necessary licenses and or certifications as required by local gaming regulations.
PREFERRED:
Bilingual a plus
CERTIFICATES LICENSES AND REGISTRATIONS:
Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations.
KNOWLEDGE/SKILLS/ABILITIES:
Working knowledge of Microsoft Office
Organization skills
Multitasking abilities
Math Skills
Computer literate
Good communication skills
Computer & Telephone skills
Exposure to bright lights and noise at times casino environment.
Benefits
- Medical Dental & Vision
- Voluntary Life AD&D &
- Disability Insurance
- Volunteer Time Off
- Ventra Program
- 401K Employer Match
- Paid Time Off
- Tuition Reimbursement
Salary Range:
$60000$97500
Employment Type
Full-Time
