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Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work with front of the house management to insure smooth operations and high quality guest service.
Job Responsibility:
Manage by shift, the daily operations of Culinary in restaurant
Observe cooking Staff and assist when necessary to insure all food product is prepared according to standard
Work with front of the house management to insure smooth operations and high quality guest service
Promote Cache Creek Casino Resort in a positive manner
Manage by shift Culinary Staff in restaurant
Coach and counsel staff as required
Execute menu as prescribes by recipe standards
Manage portion control and FIFO of all food product
Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas
Expedite line and observe plates leaving kitchen
Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions
Supervisory Responsibilities: Directly supervises 12-15 employees in the Kitchen
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
Responsibilities include interviewing, hiring, and training employees
planning, assigning, and directing work
appraising performance
rewarding and disciplining employees
addressing complaints and resolving problems
Requirements:
Must be at least 21 years of age
High School diploma required
One to two years of Culinary school or ACF approved apprenticeship program
One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef
One year certificate from college or technical school
or three to six months related experience and/or training
or equivalent combination of education and experience
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees of organization
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
Ability to apply concepts of basic algebra and geometry
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
Ability to deal with problems involving several concrete variables in standardized situations