Chef-Banquet

Job Purpose: Develops and implements menus and manages kitchen operations and kitchen staff   Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Maintains the efficiency of kitchen operations by reviewing and monitoring staff schedules, assigning duties to kitchen staff, communicating pertinent departmental information to staff, instructing personnel on food service policies and procedures, conducting sanitation inspections, correcting out of compliance behaviors, regulating food product utilization, standardizing recipes, drafting food production sheets, monitoring kitchen staff performance, and performing line cook duties as needed. Develops team members by monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, and generating appropriate database transactions and paperwork. Enhances food service and ensures competitiveness by researching current food trends and analyzing guest preferences, creating and developing menus, submitting creations to the Executive Chef and implementing approved menus. Ensures safe and sanitary kitchen and storage areas are maintained by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment. Assists with off-site events by coordinating food preparation, delivery and set up with the Executive Chef and Production Staff. Job Specifications: Education and Experience: Essential: High School Diploma, G.E.D., or equivalent experience ServSafe Manager Certification 21 years of age 5 years sous chef experience or 3 years chef experience (internal candidates only: 5 years sous chef experience, or 3 years chef experience, or 1 year dual rated as a Chef) Desirable: Culinary degree Food services supervisory experience CA Driver's License in good standing Skills and Knowledge: Essential: Ability to create recipes and menus Ability to prepare a wide range of food products Ability to apply creative concepts to food preparation and presentation Working knowledge of responsible alcohol beverage service Ability to communicate effectively in the English language Ability to interact effectively with team members and guests Ability to provide leadership and guidance to staff Ability to train and motivate subordinates Ability to maintain professionalism and composure Ability to complete forms and documents Ability to perform simple mathematical calculations Excellent English writing skills Working knowledge of MS Word and Excel Ability to understand and follow verbal directives and written directions Ability to accept constructive criticism Ability to maintain confidentiality Ability to lift up to 50 lbs. Ability to stand for up to eight hours at a time Ability to bend and stoop Ability to appear for work on time Desirable: Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef Indirect: Prep Cook, Steward I