RESTAURANT CHEF - CAZ Sports Bar

Job Title: Restaurant Chef Department: Food & Beverage FLSA Status: Exempt Reports To: Executive Sous Chef Summary The Restaurant Chef supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a hotel, or casino restaurant, cafeteria, or other dining establishment on property. This job is a Safety Sensitive Position that will be subject to Drug & Alcohol Testing. Supervisory Responsibilities Directly supervises the Sous Chef 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. Leadership Job Expectations: Fostering ECM Development through Pathways to Success Program The Gaming Enterprises are committed to the employment and advancement of Enrolled Community Members (ECMs) of the SRP-MIC. The Gaming Enterprises’ Pathways to Success Program is a comprehensive program designed to provide ECMs with quality casino work experience, educational opportunities and to prepare them to become the Gaming Enterprises’ future leaders. Pathways to Success is designed to foster the participant’s preparedness for success on the job. A Manager level leader is expected to actively support ECMs in their professional and academic goals through: * Program Awareness and Communication: Maintain up-to-date knowledge of the Pathways to Success programs. Ensure all ECMs are informed about relevant opportunities. * Mentorship and Coaching: Actively mentor ECMs, offering guidance on career pathways and facilitating connections to additional coaching resources as needed. * Resource Allocation: Allocate time and budget to support ECMs’ participation in developmental activities, such as courses, certifications, or conferences. * Development Planning: Collaborate with ECMs to create and regularly review individual development plans, setting measurable goals and tracking progress. * Barrier Removal: Identify and address obstacles that may hinder ECMs’ career growth, advocating for their needs within the organization. Essential Duties and Responsibilities include the following. Other duties may be assigned. * 20% Strategic, 80% Operational * Leads and directs the restaurant culinary team, including all facets of the performance Recycle: interviews, hires, trains, coaches, counsels, evaluates performance and recommends for termination * Evaluates talent for career development * Maintains no set position on the cooking line, but can perform all functions when needed * Monitors service delivery and preparation, ensures smooth operations and high guest service and implements recovery plan if necessary * Interacts with guests for chef table touches, inquires for guest satisfaction and performs utilizes guest recovery tactics * Coordinates with Front of House restaurant leadership on smooth operations and proactively engages to prevent unmanageable restaurant volume * Coordinates with Chef de Cuisine on menu development representing the guests' needs, preferences and restaurant brand * Coordinates with Front of House restaurant leadership on Medallia guest survey feedback and responds to quality improvement requirements * Ensures that all equipment in the kitchen is properly maintained and in working order. * Coordinates with sup port departments for acquisition of needed goods and services. * Works to maintain food costs within set operating budgetary constraints. * Ensures that supply stock is maintained at par levels. * Ensures that all products meet departmental appearance and quality standards. * Assists in the preparation and production of all foods by “hand-on” example. * Coordinates menus. * Determines time and sequence of cooking preparation to meet serving hours. * Provides management and support to the entire kitchen staff, ensuring efficiency in the daily operation. * Inspects entire kitchen area for cleanliness. * Estimates the cost of food consumed and assists in compiling cost control records. * Maintains accurate recipe books. * Writes schedules for kitchen personnel. * Assists in setting and maintaining food specs in all products used. * Follows all applicable safety procedures specified for kitchen and food service areas. * Is, at all time, appropriately groomed and wearing the uniform provided. * Maintains and instructs assigned personnel on safety and health standards, policies and procedures and follows up to ensure hazards are eliminated. * Hires and trains Tribal Members consistent with the casino’s Community and Indian Preference guidelines Education and/or Experience High school diploma or general education degree (GED) required; culinary degree preferred; 5 years related high-volume cooking experience and/or equivalent combination of culinary training and experience. 3 years kitchen supervisory experience required. Certificates, Licenses, Registrations Must possess a Maricopa County Food Handlers Card and ServSafe® Certification. Computer Skills Must have good PC skills and a working knowledge Microsoft Office applications, timekeeping/payroll systems (Kronos preferred) and inventory/purchasing systems (SWS preferred). Other Qualifications Must be a proven self-starter requiring minimal direction and follow-up. Must have the ability to manage multiple tasks and priorities. Must have excellent written and verbal communication skills with proven leadership and supervisory skills. Must be able to work extended hours as business levels dictate. Language Skills Must be able to read, write, speak and understand English. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually loud.