Room Chef - Casino jobs in Oregon

Wage Range: $60K-$70K DOE

OPEN UNTIL FILLED - CLOSING DATE: June 3, 2024

JOB SUMMARY

Creates a highly motivated environment with open communication and a synergy between all team players. Partners with the front-of-house manager in restaurant communication and team building. Manages the operation of the Plateau kitchen as a working chef with a HIGH level of modernist creativity, reliability, self-motivation, and a goal-oriented mentality. Modern outlook on the working knowledge of all kitchen equipment, operations, sanitation, inventory, and extensive culinary experience. Will be a part of future planning, budgets, building new training programs, and staff retention/hiring. Ensures the team is achieving food and beverage revenue, profits, and customer & employee satisfaction, by overseeing staff, hiring team members, conducting training, assisting in ordering, food production, and menu development.

ESSENTIAL JOB FUNCTIONS:

1. Manages staff according to business levels and anticipates business for future needs to ensure smooth service, transitions, and customer satisfaction.
2. Daily supervision of staff, hiring of staff, performance reviews, counseling, awards, training/coaching, operational orientation, staff development and scheduling, and recommended disciplinary action as instructed by the Executive Chef.
3. Ensures customer satisfaction through prompt, efficient, and friendly service, placing the guests’ interests and needs first and instilling this philosophy with line staff.
4. Promotes a professional, clean, safe, healthy, and respectful work environment at all times, for employees and guests. Addresses critical needs immediately and professionally.
5. Supervision of staff to include scheduling, leave approval, operational orientation and job training, performance coaching, counseling, and evaluations. Administers supervisory functions as needed or directed.
6. Participation and development of a Tribal member workforce.
7. Assists in other areas that have an opportunity to cover management voids. Is expected to recommend and implement appropriate changes to remedy management or customer concerns.
8. Trains staff and monitors their performance; FIFO; preparation; storage, date, and label of all food items, ensuring that safety and health policies are followed at all times
9. Creates prep lists and chef features, trains FOH and BOH staff on all food-related items, and holds the team accountable for recreating all food items to standard.
10. Ensures that menu/product specifications are implemented and used by outlets as outlined.
11. Assists on special projects as assigned by the Executive Chef, banqueting, menu development, costing, food purchasing, and EDR food quality.
12. Trains new hires making sure that all points in Wildhorse Resort & Culinary Training Manual and all necessary classes are completed.
13. Works closely with F & B Administrative assistant, HR, and Finance to ensure all employees’ paperwork is kept current and in order.
14. Works closely with Warehouse and Food Buyer to ensure proper items are ordered and received promptly according to production timelines.
15. Works to ensure the accuracy of the Eatec Inventory System and keeps financial information confidential.
16. Shows competency in all areas of the kitchen and can cover shifts in all areas if needed.
17. Attends warehouse, F & B, and sous chef meetings or as assigned by the Executive Chef.
18. Complies with health regulations, federal regulatory laws, Employee Handbook, department policy and procedures, safety codes, etc.
19. Ensures that operation of equipment, tools, and materials are handled in a safe manner and accordance with manufacturer’s guidelines.
20. Communicates with genuine confidence to our guests, employees, and management team.
21. Supports F&B and the Wildhorse’s common purpose through daily actions.

PROMOTE WRC QUALITY SERVICE STANDARDS:

SAFETY: Ensuring a safe experience by protecting the welfare of all.

INTEGRITY: Expecting personal accountability at every level.

COURTESY: Creating an exceptional customer service experience for everyone.

TEAM: Functioning together to create a cooperative and positive experience.

SHOW: Providing flawless experience –a clean and cared-for resort.

SUPERVISORY AUTHORITY:

1. Plateau kitchen staff.

SIGNATORY ABILITY:

1. Warehouse supplies.

ACCESS TO SENSITIVE AREAS:

1. F&B Controlled Areas.
2. Eatec Inventory System.
3. Warehouse. 

MINIMUM QUALIFICATIONS:

1. Culinary degree/certificate or three (3) plus years of culinary supervisory experience in an upscale restaurant or hotel restaurant.
2. Flexible schedule: able to work various shifts, weekends, and holidays.
3. Effective communications skills - verbally needs to provide instructions; responds to questions; needs to read and create spreadsheets, written menu items, and recipes and writes emails. Demonstrates exceptional interpersonal skills and abilities.
4. Physically fit – needs to stand and/or walk for long periods; walks up and down stairs: needs to perform repetitive motions with arms, wrists, hands, and fingers; and able to lift and maneuver 50lbs.
5. Must possess or obtain a Food Handler Certification and an OLCC server permit within 30 days of employment. Completion of Serv-Safe eight-hour training within a year.
6. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
7. Computer literate with Microsoft Word, Excel, and Outlook experience. Uses and understands new Inventory and payroll systems.
8. Requires a criminal background clearance check.
9. Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:

1. Three (3) years of Supervisory experience in a 4 Diamond/Star-rated Restaurant/Hotel.
2. Prior experience with POS Systems, Inventory Tracking, and Multi-Outlet Operations
3. Working knowledge of FOH procedures including host procedures, server procedures, and guest communication.