Traditions Outlet Chef

Wage Range: $55K-$70K JOB SUMMARY Creates a highly motivated environment with open communication and synergy between all team players.
Managing the daily operations of the main kitchen with assistance from the Executive Chef/Executive Sous Chef when business dictates.
The Outlet Chef is a working Chef position and will assist where needed.
Will have a modern outlook and 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.
Takes part in community activities with schools and fundraisers.
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: Manages staff according to business levels and anticipates business for future needs to ensure smooth service, transitions, and customer satisfaction.
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.
Participation and development of a Tribal member workforce.
Ensures customer satisfaction through prompt, efficient, and friendly service, placing the guests’ interests and needs first and instilling this philosophy with line staff.
Promotes a professional, clean, safe, healthy, and respectful work environment at all times, for employees and guests.
Addresses critical needs immediately and professionally.
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.
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.
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.
Creates prep lists and chef features for multiple outlets, trains FOH and BOH staff on all food-related items, and holds the team accountable for recreating all food items.
Ensures that menu/product specifications, checklists, and plating/production guides are implemented and used by staff per area.
Assists on special projects as assigned by the Executive Chef, banqueting, menu development, costing, food purchasing, and EDR food quality.
Trains new hires making sure that all points in Wildhorse Resort & Culinary Training Manual and all necessary classes are completed.
Works closely with F & B Administrative assistant, HR, and Finance to ensure all employees’ paperwork is kept current and in order.
Works closely with Warehouse and Food Buyer to ensure proper items are ordered and received promptly according to production timelines.
Works to ensure the accuracy of the Eatec Inventory System and keeps financial information confidential.
Attends weekly catering, warehouse, F & B, and sous chef meetings or as assigned by the Executive Chef.
Complies with health regulations, state, and federal regulatory laws, Employee Handbook, department policy and procedures, safety codes, etc Ensures that operation of equipment, tools, and materials are handled in a safe manner and accordance with manufacturer’s guidelines.
Communicates with genuine confidence to our guests, employees, and management team.
Supports F&B and the Wildhorse’s common purpose through daily actions.
Oversees banquet culinary events ensuring that the orders are provided accurately, timely and are of high-quality taste and presentation.
Works with the front-of-house team to create new presentations and experiences for our guests.
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: Traditions Culinary Workers, Line Cooks, Kitchen Utility, Kitchen Steward.
SIGNATORY ABILITY: Warehouse supplies.
ACCESS TO SENSITIVE AREAS: F & B Controlled areas.
Eatec Inventory System.
Novatime Payroll System.
MINIMUM QUALIFICATIONS: Culinary degree/certificate or three (3) plus years’ cooking experience.
Two (2) years of F&B supervisory experience with a high-volume background in restaurant and catering operations Flexible schedule: able to work various shifts, weekends, and holidays.
Effective communications skills - verbally able 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.
Needs to stand and walk for long periods; perform repetitive motions with arms, wrists, hands, and fingers; lift and maneuver 50 lbs.
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.
Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
Experienced working knowledge of Microsoft Word, Excel, and Outlook.
Uses and understands new Inventory and payroll systems.
Requires a criminal background clearance check.
Must be at least 21 years of age.
PREFERRED QUALIFICATIONS: Prior experience with POS systems, inventory tracking, and multi-outlet operations.
Working knowledge of FOH procedures including host procedures, server procedures, and guest communication.
Licenses & Certifications Required Non Gaming Badge