Chef

INDIAN PREFERENCE POLICY: Preference in filling vacancies is given to qualified Indian candidates in accordance with the Indian Preference Act of 1934 (Title 25, USC. Section 472).

POSITION: CHEF
DEPARTMENT: RESTAURANT
REPORTS TO: FOOD & BEVERAGE DIRECTOR:


SCOPE AND MAIN PURPOSE OF POSITION::
Delivery of exceptional dining experiences that exceed customers’ expectations. The chef will ensure a high standard of meal preparation and ensure our efficiency, safety, and cleanliness standards are met. The chef will also provide strong leadership to other kitchen staff, coaching, scheduling, delegating tasks, and providing guidance. Ensure that all company and regulatory policies and standards are consistently met. Maintain proper supplies of products and conduct inventory as prescribed.

QUALIFICATIONS::

• Must be at least 21 years of age
• Must be able to pass a pre-employment drug test and qualify for a gaming license
• Must be able to obtain/maintain any necessary licenses and/or certifications including Food Handlers Card
• High school diploma or G.E.D.
• Professional training through a culinary education or 5 years working in a fast-paced high-volume restaurant/catering facility, full-service dining preferred
• Minimum of 2 years of recent experience in restaurant management required
• Must be a team player in order to collaborate and coordinate with others
• Excellent communication and interpersonal skills are required
• Knowledge of food and beverage industry trends and best practices is essential
• Thorough knowledge of service standards, food products, preparations, and presentations is required
• Thorough knowledge of menu writing is required
• Easily adapts to changes in menu preparation and production methods
• Strong leadership and team management skills are required
• The ability to work in a fast-paced environment is essential
• Strong organizational and problem-solving skills are essential
• Great attention to detail is essential
• Sound knowledge of Microsoft Office and internet is essential
• Must be flexible and be able to work holidays, weekends, days, and nights

• Develop and maintain relationships with vendors and suppliers
• Monitor inventory levels and order supplies as needed
• Ensure that all food offerings comply with health and safety regulations
• Delegate tasks to kitchen staff
• Responsible for providing high quality, fresh food items using standardized recipes and methods of preparation
• Maintain ability and willingness to prepare all or nearly all food items sold by the enterprise according to recipe
• Maintain responsibility for kitchen safety and sanitation, as well as care of kitchen equipment
• Organize and maintain refrigerated and dry storage areas
• Replenish prep line food items as necessary to ensure proper presentation and availability for guests
• Ensures proper food storage and food serving temperatures
• Taste-check prepared food items to ensure quality and food safety
• Communicate in a positive, respectful manner to both internal and external guests
• Ensure that the department operational budget is strictly adhered to
• Ensure that all food services are managed efficiently according to the established operating procedures
• Ensure that the standard operating procedures are adhered to in order to achieve a high level of service
• Consistent and regular attendance is an essential function of this job; must maintain excellent attendance and be available to work events and varied schedules per business need including weekends and holidays
• Performs other related duties as assigned

• Must be able to stand and exert well-paced mobility for periods of up to four (4) hours in length
• Must be able to withstand various activities such as frequent walking, prolonged standing, stretching, bending and kneeling without restriction
• Must be able to reach, bend, stoop, push, pull and lift 50 pounds and push, pull, or drags up to 100 pounds
• Must be able to reach above shoulders frequently and repetitively
• Must be able to be subject to wet floors and temperature extremes and be able to handle stress and personnel issues
• Must be able to frequently move freely about the property, maintain manual dexterity to operate job related equipment
• Must be able to work indoors and occasionally outdoors and be exposed to various environmental elements
• Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus

PUBLIC RELATIONS::
Important attributes of any employee of the Havasu Landing Hotel, along with the official performance of duties, are personal appearance and public relations. Each employee is expected to make every effort to be well-informed about the hotel, pleasant, courteous, and cooperative, and to act in a manner to command the respect of co-workers and all other personnel. An optimistic attitude, patience and tolerance will help each employee in nearly all situations at the casino.

DISCLAIMER::
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified.