Regional Chef jobs in Pocatello, ID

SUMMARY

The Executive Chef is primarily responsible for the back-of-house operations and the successful execution of service-related operations within the established operational standards. The Executive Chefs will oversee the daily activity of back-of-house, this includes ensuring inventory control, proper equipment and supplies, staffing, quality customer service, health and safety, and compliance with all Food and Beverage regulations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

•Assist in the overall food production & planning of Banquets, Catering, and Food & Beverage Venues.

•Performing administrative duties, including meeting with vendors and ordering supplies. Displays best practices in handling all aspects of employee relations including corrective action, coaching, recommendations of dismissal; works cooperatively with HR to make certain work environment is positive, harmonious, and compliant.

•Through coaching, teaching, and training, leads back-of-house employees to the proper performance of their duties, leading by positive example at all times. Documents these actions as necessary.

•Create and maintain a positive and safe environment among employees in the back-of-house area.

•Monitoring overall recipe costing, food costs and maintaining inventory.

•Works with the Food & Beverage Managers to complete tasks assigned by the Food & Beverage Director.

•Defining menu concepts and updating dishes.

•Interacts with guests and participates in meetings with other Food & Beverage Management.

•Oversees the daily activities of back-of-house operations.

•Creating menus for the Food & Beverage venues.

•Makes certain all products served meet the established specifications and standards.

•Make certain communication and cooperation are exercised between the Sous Chefs over different venues.

•Make certain back-of-house staff adhere to established sanitation, health, and safety standards.

•Overseeing kitchen equipment purchases, repairs, and the ordering of kitchen cleaning supplies. Tracks work orders as needed.

•Ensure compliance with Food & Beverage hygiene regulations.

• Maintain a positive restaurant culture.

•Follows company safety and security policies and procedures. Reports accidents, injuries, and unsafe conditions.

•Collaborating with Food & Beverage Director to set item prices.

•Identifying and introducing new culinary techniques.

•Attends BEO meetings to ensure all functions will be executed accurately.

•Review employees’ working schedule based on operation needs.

•Look for ways to reduce spoilage of infrequently used items.

•Works with kitchen staff to craft dishes that will satisfy and attract interest from the community.

•Make certain the back-of-house operations are running without any issues.

•Rectifies arising problems or complaints.

•Maintains a positive and professional approach with coworkers and customers.

•Serves as a replacement for Culinary Cooks/Lead Cook/Sous Chef if there is an absence.

•Identifies the departmental needs of kitchen staff and provides coaching, mentoring, and also helps improve skills and knowledge.

•Training kitchen staff, food preparation workers and steward/ DMO.

•Reviews staffing levels to meet service, operational, and financial objectives.

•Setting and monitoring performance standards for staff.

•Will train staff to use new recipes, cooking techniques and equipment, and oversees cooks performing food preparation.

•Implementing hygiene policies and examines equipment cleanliness.

•Coordinates Culinary Cooks, Lead Cooks and Sous Chef tasks.

•Performs related duties as assigned.

•Must comply, complete, and maintain all assigned online training programs before due dates.

•MUST MAINTAIN STRICT CONFIDENTIALITY OF ALL INFORMATION PROCESSED THROUGH THE DEPARTMENT INCLUDING RECORDS, REPORTS, DOCUMENTS, CONVERSATIONS, ETC. A breach of confidentiality will be subject to appropriate disciplinary action, up to and including termination from employment.

•Responsible for practicing safe work habits in the performance of the job.

•Duties and responsibilities will include other activities and areas as needed to carry out position functions.

QUALIFICATION REQUIREMENTS

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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•Ability to spot and resolve problems efficiently.

•Capable of delegating multiple tasks.

•Excellent communication skills.

•Ability to read and interpret documents such as safety rules and procedural manuals.

•Exceptional leadership skills, including motivation and goal-setting.

•Proven experience working as a chef with teams of varying sizes.

•Maintains high performance quality.

•Excels at project management and is organized.

•In-depth knowledge of federal, state, and local food handling regulations.

•Working knowledge of hygiene and food preparation policies.

•Deep knowledge of best culinary practices.

•Readiness to thrive under pressure.

•Ability to track expenses and manage a budget.

•Keeps up with cooking trends and best practices.

•Working knowledge of various computer software programs.

•Excellent time management and organizational skills.

•Proven leadership and creative abilities inside the kitchen.

•Ability to meet deadlines.

•Proven kitchen management experience.

•Advanced knowledge of food professional principles and practices.

•Team player.

•Available to work on-call, shifts, after hours, over weekends, and on holidays.

EDUCATION AND/OR EXPERIENCE

(G13/ S1-3 DOE)

•High school diploma or GED required;

•Five (5) years or more in restaurant management, hospitality management, assistant management, kitchen management or similar experience;

•or an equivalent combination of experience, certification and training.

(G14/ S1-3 DOE)

•Degree in Culinary Arts or similar field required;

•Seven (7) years or more in restaurant management, hospitality management, assistant management, kitchen management or similar experience;

•or an equivalent combination of experience, education, certification and training.

SUPERVISORY RESPONSIBILITIES

Directly supervises Culinary Cooks, Lead Cooks, Sous Chefs, and Dishwasher under their supervision during shift.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

SAFETY REQUIREMENTS

Safety is a core value at Shoshone-Bannock Casino Hotel. The ability to work safely and prevent personal injury is a key job requirement in every position. Each employee is also expected to be committed to the safety of fellow employees and our customers and demonstrate that commitment through daily actions.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Employee requires the ability to write routine reports and correspondence. Employee requires the ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY

Ability to apply commonsense, understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables. Must be able to communicate effectively in person, while on the phone, while using intercom/microphone, and in writing.

CERTIFICATES, LICENSE, AND REGISTRATIONS

•Must be able to submit supporting documents of education and training (High School Diploma, GED, Degree, and Certificates) if applicable.

•Must be able to obtain and maintain Food ServSafe, Alcohol ServSafe, and TIPS certification.

•Must be able to obtain and maintain a Food Handlers certification within 90 days of employment.

•Must be able to pass a complete background investigation.

•Must be able to pass a drug/alcohol screening.

•Must be able to obtain and maintain in good standing a Driver’s License and qualify for Fleet Management coverage on company vehicles.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of the position, the employee is regularly required to talk and hear. The employee is also regularly required to stand on a hard surface for long periods of time (minimum 6-10 hours), walk, sit, and use hands and fingers, handle or feel objects, tools, or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb, or balance and stoop, kneel, crouch or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

The employee must occasionally lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job operates in a public work environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. While performing the duties of the position, the employee is frequently exposed to moving mechanical parts and fumes, tobacco smoke, or airborne particles.

The employee is occasionally exposed to the risk of electrical shock. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud.

This position is held to a high degree of confidentiality and will adhere to P.L. 93-579522 (a) and the Policy and Procedures of the Shoshone-Bannock Casino Hotel.

COMMENTS

The position requires excellent speaking ability while continuously providing excellent professional legendary guest service.

The position is held to a high degree of confidentiality and will adhere to all recognized employer’s confidentiality policy and procedures of the Shoshone-Bannock Casino Hotel Operation. Additionally, the hiring of personnel will be in accordance with the approved Shoshone-Bannock Casino Hotel Ordinance and policy.

If the applicant’s background, discloses any misrepresentation on the application form or information indicating that the individual is not suited for employment with the Shoshone-Bannock Casino Hotel, the applicant may be refused employment, or if already employed, may be terminated.

Background investigation results provide conviction history which disqualifies the applicant from consideration for sensitive positions (i.e., an offense related to gambling, fraud, misrepresentation, deception, theft, dishonesty, moral turpitude, drug related activity, felonies within the past 10 years).

All interested individuals should submit an application to the Shoshone-Bannock Casino Hotel Human Resource Office. Applications are available at said office located within the premises of the Human Resource Office located at the old Casino property.