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TDR Room Chef

TDR Room Chef

Department 
TDR
Hire Type 
Regular Full-Time
Minimum Age (Years) 
21 or Above
# of Openings Remaining 
1

More information about this job

Overview

The TDR Room Chef will ensure smooth and efficient culinary operations for the TDR under the direction of the Executive Chef and Assistant Executive Chef. Responsible for all activities of kitchen personnel engaged in preparing and cooking food in the restaurant. Additionally, this position is responsible for managing food and labor costs for the restaurant, monitoring health and safety codes, and ensuring that all kitchen equipment is in working order. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Essential Functions

  • Be responsible for practicing, supporting, and promoting Thunder Valley Casino’s “Winning Attitude” company-wide culture and demonstrating AAA Four Diamond service standards at all times.
  • Supervise, train and oversee kitchen staff in all preparation and presentation from back kitchen to line. Responsible for maintaining quality and quantity control, par levels, and production sheets.
  • Provide input and suggestions for menu revisions and daily operations.
  • Create weekly schedule for kitchen staff and special events.
  • Follow proper health department rules & regulations, HACCP, sanitation and safety procedures. Complete and pass Safe Serve Certification.
  • Operate and oversee use of equipment and kitchen appliances. Enter and track maintenance requests for repair service on kitchen equipment.
  • Ensure that all kitchen equipment is in good working order and that the work area is clean and hazard-free.
  • Maintain standards of sanitation, kitchen hygiene, and food service techniques and safety. Monitor sanitation practices to ensure that Team Members follow standards and regulations.
  • Check the quality of raw and cooked food products to ensure that standards are met upon deliveries to Thunder Valley specifications.
  • Coordinate planning, budgeting, and purchasing of all the food within the main kitchen with the Executive and Assistant Executive Chefs.
  • Meet with Guests to discuss related food topics or investigate and resolve guest complaints.
  • Record production, office and operational data on specified forms and folders.
  • Be responsible for all financial performance of the restaurant.
  • Follow SOPs, recipe books and guidelines and have all necessary supplies to provide consistency and quality for Four Diamond guest service.
  • Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.

Minimum Qualifications

  • High school diploma or equivalent required.
  • Minimum of five (5) years of experience as a Sous Chef or Chef in a high-volume restaurant. Casino/resort or cruise ship experience is preferred.
  • Must have the ability to work in any kitchen environment, including those involving a three-meal period and high volume production.
  • Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
  • Must be able to read all tickets and organize staff for timely production.
  • Must be able to multi-task.
  • Must be able to work a flexible schedule, including evenings, weekends, and holidays.
  • Computer proficiency is preferred.

Physical Requirements:

  • Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
  • Must be able to lift 50 lbs. with or without assistance.
  • Must be able to push up to 250 lbs. on a pushcart.
  • Must be able to enter walk-in units with temperatures to -10 degrees.
  • Must be able to bend and reach to a height of 6 feet with or without assistance.
  • Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.
  • Manual dexterity to operate job related equipment.

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