Regional Chef plans and creates new menu items for multiple restaurants in a region. Trains unit chefs in meal preparation methods, portion size, and nutrition. Being a Regional Chef negotiates price and purchases food and restaurant inventory items in bulk. Requires a bachelor's degree in area of specialty. Additionally, Regional Chef typically reports to top management. The Regional Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. To be a Regional Chef typically requires 3+ years of managerial experience. (Copyright 2024 Salary.com)
SUMMARY:
As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check.
EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills.
LANGUAGE SKILLS:
Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages.
Reasoning Ability:
Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables.
Physical Demands:
The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Employee must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the employee must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space.
PLEASE NOTE:
This position requires availability to work on weekends and holidays.
Tyme Maidu of Berry Creek Rancheria Preference
Native American Preference
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