Room Service Chef - Casino jobs in Lompoc, CA

Overview

The Room Chef will manage the operations of the kitchen to support daily outlet (Café, Buffet, or Willows) operations in the absence of and in assistance with the Executive Chef, Executive Sous Chef, and other Room Chefs. The Room Chef will oversee the preparation of food and inventory levels of the kitchen. The position will be responsible for training Team Members and ensuring that exceptional guest service is provided.

Responsibilities

• Sautés, broils, grills, pan fries, deep fries, boils, blanches, steams, poaches, stews, braises, bakes and roasts a variety of food products and prepares sauces and dressings.• Butchers meat, fish and poultry.• Expedites guest orders to produce meals in a timely, safe and accurate fashion.• Works with Executive Chef and Executive Sous Chef in writing and developing outlet menus. • Maintains in-depth knowledge of current menus.• Creates specials and specialty item for respective outlet.• Works to ensure overproduction and waste is at a minimum and utilizes in-house seasonal ingredients to assist in food cost.• Inspects equipment before and after use, making sure they are clean and in proper working order.• Maintains cleanliness of workstation, kitchen area, and walk-in coolers and freezers.• Be conscious of proper storage of all food products and aware of hot and cold meats, seafood and other high protein items.• Ensures all food items are dated and up to company’s standards.• Oversees inventory of the stations and controls quality of food to avoid waste and ensure proper rotation and utilization.• Responsible for continuous development and application of food knowledge.• Ensures that products are properly ordered, received and stored.• Provides culinary-specific leadership to support, motivate and develop culinary Team Members with a hands-on approach.• Trains Team Members to keep up with company standards and new changes.• Checks all food for consistent production, quality and presentation (e.g., proper consistency, temperatures and flavors).• Coordinates workflow to ensure a smooth running operation.• Makes sure kitchen is clean and kept neat according to health department standards.• Supervises kitchen staff and other cooks in their respective duties.• Checks food orders going out of the kitchen and the food being prepared.  Responds appropriately to special request or dietary needs.• Reviews all kitchen staff necessary for any special parties or orders, and follows up on completed work.• Responsible for Team Member management including training, coaching, performance evaluation, and discipline.• Manages work schedules.• Communicates with appropriate management regarding performance and other personnel issues.• Communicates with Executive Chef and Executive Sous Chef on all problems, complaints and discrepancies.• Accountable for financial goals, such as food cost, labor costs and other expenses.• Other duties as directed by the Executive Chef and Executive Sous Chef.

Qualifications

• High School Diploma or GED Certificate.• Culinary Arts Degree preferred.• Three years’ experience as a high volume Sous Chef, Room Chef, or Banquet Chef.• Knowledge of effective leadership and supervisory techniques.• Must understand and demonstrate the fundamentals of cooking.• Proficient with the use of kitchen tools and equipment, knife skills and measurements.• Ability to follow and/or convert recipes.• Knowledge of kitchen lingo, etiquette, culture and culinary terms.• Must be able to plan and supervise the daily operations of the kitchen.• Able to follow instructions, written and verbal, and perform the job with professionalism.• Ability to handle multiple tasks and deploy available resources effectively.• Ability to produce a quality product on a consistent basis.• Demonstrated ability to work effectively with a diverse team. • Excellent interpersonal skills with demonstrated patience and tact. • Basic computer proficiency including Microsoft Office, email and Internet.• Excellent organizational, time management and communication skills.• Must be flexible and be able to adapt to a rapidly changing environment.• Must obtain a food handler card within 30 days of employment.• Native American hiring preference applies.

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