Chef de Cuisine (37449)

Job Description Summary

Coordinates, plans and directs the high quality production of food and services within the kitchen.

Essential Duties and Responsibilities (other duties may be assigned)

- Oversees the hiring, training and evaluation of all kitchen employees.

- Has thorough working knowledge of the kitchen area along with the correct operation of all equipment.

- Ensures all F&B production, servicing and storage areas, including refrigerators and dry storage, are maintained in accordance with company standards, as well as all applicable regulations.

- Supervises all production areas and ensures production standards are being met.

- Informs Executive Sous Chef of any shortages in production.

- Manages food and labor costs.

- May be assigned to any of the Food &Beverage food production and/or food servicing work stations within the casino and/or hotel.

- Documents and reports all exceptions/variations/deviations immediately upon awareness.

- Provide excellent guest service to both guests and internal clients.

- Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

Supervisory Responsibilities

Culinary Sous Chef

Culinary Staff

Access to Sensitive Areas and Information

As per the ACGC Access Matrix

Signatory Ability

Accounting related forms as they pertain to job responsibilities

HR Related Forms as they pertain to job responsibilities