Assist the Executive Chef with all aspects of kitchen production, food quality, hiring and training of staff, implement new menu when needed, and maintain budgeted food and labor costs.

• Assist the Executive Chef to supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria or other establishment.
• Estimate food consumption and requisitions or purchase foodstuffs.
• Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Assist in selecting and developing recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation.
• Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
• Cooks or otherwise prepares food according to recipe.
• Cuts, trims, and bones meats and poultry for cooking. 
• Portions cooked foods or gives instructions to workers as to size of portions and method’s of garnishing.
• Carves meats. 
• May employ, train and discharge workers.
• May maintain time and payroll records.
• May plan menus.
• May supervise kitchen staff, plan menus, purchase foodstuffs, and prepare and cook foods.
• Performs other job related duties as assigned.

SUPERVISORY RESPONSIBILITIES:

• Requires strong leadership and motivational skills.  Will interact with various levels of staff, management, government officials, and the public. 
• Maintains staff by recruiting, selecting, orienting, and training team members; maintaining a safe, secure, and legal work environment; developing personal growth opportunities.
• Accomplishes staff results by communicating job expectations; grooming standards, planning, monitoring, and appraising job results; coaching, counseling, and disciplining team members; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.

Ability to communicate effectively both orally and in writing. Ability to lead and effectively direct others. Must be competent with various PC based software programs. Knowledge of methods, principles and practices of Food

and Beverage. Knowledge of general office practices and procedures and operating standard office equipment.  Ability to exercise independent judgment. Ability to develop and maintain a pleasant and effective working relationship with guests and staff.

EDUCATION and/or EXPERIENCE:

High School Diploma or GED required. Graduate of Culinary school. Minimum seven years experience in a high volume multi-unit operation.

LICENSES, CERTIFICATES & REGISTRATIONS:

Must undergo and successfully pass a background investigation to obtain and maintain a gaming license issued by the Morongo Gaming Agency.

LANGUAGE SKILLS:

Ability to read, analyze and interpret general business and professional journals, technical procedures or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present and respond to questions from groups of managers, guests and staff.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent.

REASONING ABILITY:

Ability to define problems, collect data, establish facts and draw valid conclusions. Must reason with people effectively yet cordially. Professional demeanor and optimism are essential. Must cope with a fast-paced work environment. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to solve problems involving a variety of concrete variables where only limited standardization exists.

PHYSICAL DEMANDS:

While performing duties of this job, the team member is regularly required to sit, use hands to handle or feel, and talk or hear. The team member is required to stand, walk, reach with hands and arms, and stoop or crouch.  The team member must occasionally lift and/or move up to 25 pounds. This work involves occasional lifting and/or moving up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

This is a fast paced work environment and the position requires the ability to cope with it. The casino environment has moderate to loud noise levels and is a smoking environment.

WORKING HOURS:

Because we are open 24 hours a day, 365 days a year, most positions require flexibility in scheduling and may require team members be available for evenings, weekends, holidays and special events. A typical workweek and normal work schedules may vary based on business needs and may include scheduled shifts Monday through Sunday. Position may require overtime.

INDIAN PREFERENCE:

We are an Equal Opportunity Employer while practicing Native American preference according to law.