Steakhouse Head Chef
- Rohnert Park, CA
- Permanent
- Full-time
2. Develop new menu options based on seasons and guest demands.
3. Follow health, safety and sanitation guidelines.
4. Conduct month-end inventory of food and beverages.
5. Foster and promote a cooperative working climate, maximizing productivity and Team Member morale.
6. Maintain quality control of products, equipment, supplies, and services, ensuring excellent and consistent quality of service and presentation.
7. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA, and Graton Resort & Casino's guidelines.
8. Handle any Team Member or Guest opportunities.
9. Evaluate and oversee job performance of Team Members. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Graton Resort & Casino's policies.
10. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards.
11. Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly and monthly goals and opportunities and lead the unit to achieve the desired result.
12. Hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members.
13. Properly maintain Team Member records (i.e. Time & Attendance and corrective counseling).
14. Participate in the creation of annual budgets, and manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals.Requirements:Required Qualifications:1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. High School Diploma or equivalent.
3. Five (5) years culinary experience in related field preferred.
4. Two (2) years in varied high volume and/or fine dining environment with P&L responsibilities.
5. Must be at least 21 years of age.
6. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
7. Must possess the ability to work hands-on in any kitchen environment pertaining to a three meal period and high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.
8. Possess and demonstrate strong leadership skills and the ability to enhance and exemplify Graton's culture.
9. Ability to handle a flexible schedule, and work weekends, holidays and all shifts.
10. Ability to delegate, empower and evaluate Team Members to achieve desired objectives with minimal supervision.
11. Sound judgment in all decision making ability, even when dealing with difficult situations where Guests, Team Members and the overall long-term profitability are not adversely impacted.
12. Ability to work in a fast-paced environment.
13. Must be able to obtain a gaming license from the Graton Gaming Commission.
14. Must possess or obtain a California Food Handler Certification.Physical Requirements:1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
2. Requires manual dexterity to operate job related equipment.
3. Must be capable of lifting 50 pounds, push 150-250 pounds on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance.
4. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of six feet with or without assistance.
5. Requires normal sense of smell, taste and touch.