Wage Range: $50K
OPEN UNTIL FILLED - 1ST CLOSING DATE: April 9th, 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:
- 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.
- 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.
- Participation and development of a Tribal member workforce.
- 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, trains FOH and BOH staff on all food-related items, and holds the team accountable for recreating all food items to standard.
- Ensures that menu/product specifications are implemented and used by outlets as outlined.
- 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.
- Shows competency in all areas of the kitchen and can cover shifts in all areas if needed.
- Attends warehouse, F & B, and sous chef meetings or as assigned by the Executive Chef.
- Complies with health regulations, 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.
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:
- Plateau kitchen staff.
SIGNATORY ABILITY:
- Warehouse supplies.
ACCESS TO SENSITIVE AREAS:
- F&B Controlled Areas.
- Eatec Inventory System.
- Warehouse.
MINIMUM QUALIFICATIONS:
- Culinary degree/certificate or three (3) plus years of culinary supervisory experience in an upscale restaurant or hotel restaurant.
- Flexible schedule: able to work various shifts, weekends, and holidays.
- 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.
- 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.
- 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.
- Computer literate with Microsoft Word, Excel, and Outlook experience. Uses and understands new Inventory and payroll systems.
- Requires a criminal background clearance check.
- Must be at least 21 years of age.
PREFERRED QUALIFICATIONS:
- Three (3) years of Supervisory experience in a 4 Diamond/Star-rated Restaurant/Hotel.
- Prior experience with POS Systems, Inventory Tracking, and Multi-Outlet Operations
- Working knowledge of FOH procedures including host procedures, server procedures, and guest communication.