Timbers Chef
The Mill Casino
- North Bend, OR
- Permanent
- Full-time
- Promote a clean, safe, healthy and friendly work environment for employees and guests; report and direct safety issues to immediate department management or designee.
- Schedules personnel in back of the house positions based on production and service requirements for flex and budget expectations.
- Ensures that staff has been trained and that they fully understand expectations of the position - up to and including station assignments, daily checklists, recipes, plate presentation, skill set, prep, product rotation and par levels, etc.
- Ability to manage the main kitchen operations in the absence of the Executive Chef.
- Maintain time and attendance records and informs the Executive Chef of any edits needed.
- Provide direction to staff in all areas of employee relations, which includes compliance to established policies and procedures and maintenance of positive moral levels within the workplace.
- Interact with all food department employees to achieve prescribed cost control measures and production levels.
- Incorporate daily food special according to Timbers specials guidelines.
- Conducts subordinate evaluations based on performance standards as prescribed by job descriptions.
- Assist Executive Chef in the creation of menus and costing of all products in Timbers.
- Assure that food items produced meet quality specifications
- Prior leadership experience required to oversee all daily kitchen operations and maintain team development.
- Effectively manage inventories for the department and conduct inventories and cost transfers based on departmental schedule complete with value extension.
- Tracks receipt of product ordered, assuring par levels are met, and communicates discrepancies (quantity and quality) to kitchen ordering rec generalist.
- Communicates food quality and menu execution issues or concerns to the Chef,and makes recommendations to improve consistency within Timbers operations.
- While instructing and performing supervisory duties, demonstrate line cook techniques and fulfill line cook duties on occasion.
- Trains employees to fulfill company goals for specific jobs and maintains rigid sanitation in the facility.
- Other duties as assigned
- Four years progressive working kitchen experience, preferred one year experience of mid-management capacity associated with a full-service restaurant.
- A degree in culinary arts is required.
- Serve Safe certification required or must have the ability to become certified within 90 days of employment.
- Must have supervised at a minimum a staff of ten people for one year.
- Demonstrated ability to work with a minimum of supervision.
- Must pass and remain in compliance with Coquille Gaming Commission background check and drug free work place policies