The posting
To hire the very best team members, Chukchansi Gold understands we have to make the very best offer. In addition to our competitive wages and employee perks, Chukchansi Gold team members receive $43,000-$58,000 in benefits alone, including medical, vision, 401K with employer match and immediate vesting, life insurance, meals, reduced workday hours, paid time off and more. Join the team at Chukchansi Gold and enjoy the best benefits package in the Valley!
Chukchansi Gold team members enjoy unrivaled perks. You’ll also receive free and discounted meals in the Team Dining Room, paid time off, holidays gifts and raffles. Additionally, discounts for Costco memberships, the Monterey Bay Aquarium, Six Flags, Verizon Wireless and Chukchansi Park.
Voted the Valley’s No. 1 best local employer, Chukchansi Gold Resort & Casino is California’s premier integrated resort offering lively gaming, world-class entertainment and luxurious accommodations, welcoming thousands of guests each year.
Job Description:
SUMMARY: Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products.
Responsible for the staffing, training, evaluation and coordination of related areas.
Assist in planning and designing menus.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Ordering and Purchasing.
Check on deliveries to ensure quality of product and put away properly.
Verify Deliveries are Correct and Proper Quantities.
Pre-shift to go over the day’s agenda, prep list and begin prep of menu items in agreement with set daily pars in accordance to production standards and recipe, photo, control the weight on cut meats, fish etc…
Communication to Sous Chef Coming On Duty-Log In Book.
Action report by email of the prior shift to the Room chef and Executive Sous Chef.
Clock In & Out by Email before the start of a shift and at the End of the shift.
Let Staff Know What’s Going on in Property; Changes, Special Events etc…
Supervise production and quality; provide guidance and instruction, Taste quality of food, soups, sauces and other items…
Work areas must be clean and sanitary in compliance with the health code, sanitation buckets at each station
Reinforce dress code for all back of the house staff (Clean Uniform, pants, shoes, finger nails trimmed and Men should be Clean Shaven everyday), thermometer, cut gloves and hat.
Check hot and cold temperatures in stations, check trashcans for waste of food, each cook should notify the chef of any product deemed not usable and maintain a Spoilage Report.
Check Time & Temperature, waste & Break down Logs. Sign off on them and always return them to proper binder placed in proper outlet. As well as purchasing orders and Employee Sign In/Out Sheets to their proper folder.
Call outs are to be monitored as well as documented by email & in the employee attendance card with note attached i.e. date, name of employee who called out, time employee called out what employee stated, and the name of the Sous Chef that took the message.
Are to hand out proper documentation handed down from Executives & above. I.e. pay checks, HR paper work and or disciplinary action.
Must be in the kitchen during time of service 11AM to 4PM and again from 6PM to 11PM/or Close.
After service: walk through fridge to make sure it is clean, proper rotated and wrapped.
Make sure the hot and cold line are organized and cleaned
Ensure that all food is properly stored, wrapped, dated and rotated throughout service FIFO method and All Boxes Locked & Secure
Notify Executive or assistant chef prior to leaving
Assist in the preparation, portioning and garnishing of all foods.
May be used as an usher as needed by management for events.
Any reasonable request made by management.
SUPERVISORY RESPONSIBILITIES: Directly responsible for supervising the activity of Dishwasher, Stewards, Prep Cooks and Line Cooks on a daily basis.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include interviewing, hiring and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.
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 . EDUCATION and/or EXPERIENCE: High school diploma/GED or equivalent preferred.
Three to Five years experience in a high volume culinary operation in a restaurant or hotel.
Two years experience in supervisory position with a minimum of four direct reports. Proficient in MS word and Excel software.
SPECIAL QUALIFICATIONS: Strong organizational and interpersonal skills required.
LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or Team Members of organization.
MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
While performing the duties of this job, the Team Member is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear.
The Team Member frequently is required to stand and walk.
The Team Member is frequently required to lift up to 25 lb.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job
The noise level in the work environment is usually moderate.
When on the casino floor, the noise level increases to loud.
When on the casino floor, the Team Member will be exposed to a smoke-filled environment.
