Description

As an Executive Chef, you will oversee and be accountable for all menu development for Café 54, Menyikish Bar & Grill, and the Employee Dining Room. You will ensure food safety and quality in food preparation and develop menus to include strategic food costs, specifications and recipes. 

Responsibilities

• Ensures food quality and presentation meets established departmental standards.
• Establishes controls to minimize food cost and supply waste.   
• Develops standard recipes and techniques for high quality, consistent food preparation, presentation and taste.  
• Prepares and cooks food to order, following established recipes and procedures.
• Monitors and maintains inventory levels of food and supplies.
• Oversees cleanliness and sanitation of the kitchen and equipment.
• Trains and develops kitchen staff, ensuring they adhere to safety and quality standards.
• Collaborates with other departments to ensure excellent customer service.
• Maintains a positive and professional working relationship with all staff members.
• Manages the kitchen operation and supervises staff.
• Provides training and resources to ensure the culinary team is set up for success.
• Conducts meetings with his/or her Cooks & Sous Chefs on a regular basis to keep his/or her culinary staff informed and educated.  
• Guides and supervises all aspects of the culinary operation with the understanding of knowing when to delegate responsibilities.  
• Monitors equipment quality and continuously works on operation efficiencies. 
• Ensures the safety standards and sanitary requirements are always met.
• Ensures BEOs are fulfilled timely and accurately, communicating with any necessary parties.

If you are passionate about food and committed to delivering exceptional customer service, we encourage you to apply for this exciting opportunity.

Note

This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.

Requirements

• Must have valid Food Handler’s Certification as a pre-requisite to being extended a job offer.
• Must be able and willing to get ServSafe Manager certified within 30 days of employment.
• Proven experience as a Sous Chef or similar role in a high-volume restaurant.
• In-depth knowledge of culinary techniques and cooking methods.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
• Excellent time management and organizational skills.
• Ability to work well under pressure and meet deadlines.
• Knowledge of food safety regulations and kitchen sanitation standards.
• Ability to stand for long periods and lift heavy objects.
• Knowledge of Health Department regulations and perform monthly health inspections.
• Ability to analyze and problem solve effectively
• Ability to multi-task multiple projects simultaneously and prioritize work.
• Effective English communication skills.
• Ability to work collaboratively with a team of professionals.
• Self-motivated and able to work independently.
• Work with chemicals safely and ensure the staff is following safety procedures.
• Wear protective equipment such as goggles, apron, gloves, boots, etc.
• Strong Administrative skills and experience in writing reports, schedules, evaluations and excel spread sheets.
• Perform all duties to the company standards and meeting all physical requirements.
• Flexibility with schedules of holidays, evening and weekends.
• Must be able to handle any positive or negative guest or co-worker interaction by communication and effectively resolve any situation.
• Effectively order and perform accurate transfers and ordering.
• Ability to use Stratton Warren ordering system effectively.
• Ability to speak publicly in front of a large crowd with professionalism.
• Ability to perform a Health Inspection to the Federal, State and FDA requirements.
• Perform Banquet Events for VIP guests or large outdoor events.

If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a reasonable time agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.

Indian Preference Policy

Preference in filling vacancies is given to qualified Indian candidates in accordance with Tribal Law. Verification must be submitted with this application, if claiming Indian Preference. Consideration will be given to non-Indian applicants in the absence of qualified Indian Preference eligible candidates.

Equal Opportunity Employer

Within the scope of Indian Preference, all candidates will receive consideration without regard to race, color, sex, religion, national origin, or other non-merit factors.