GENERAL SUMMARY

The Room Chef will work closely with Executive Chef and Chef de Cuisine to manage and coordinate assigned kitchen operations including menu concepts, costs and production, direction of culinary staff, health and sanitation standards and product specifications. 

CORE SCOPE OF POSITION

• Manages and coordinates the operations and activities of the culinary team engaged in preparing and cooking foods in assigned kitchens; ensures efficient and profitable food service.
• Monitors team members’ performance and identifies areas of improvements.
• Monitors kitchen labor costs by preparing and approving schedules, analyzing labor/productivity ratios, establishing strategies for improvement, and ensuring staff levels meet fluctuations in business demands.
• Observes, trains, coaches, and documents team member’s guest service and technical performance.
• Responsible for ensuring that team member training programs meet department standards. Develop information and
• Responsible for onboarding process for new hires.
• Ensures the overall quality and consistency of recipes and presentation, monitors adherence to standards.
• Ensures raw food specifications meet standards.
• Ensures all health regulations are maintained to prevent food borne illnesses.
• Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature.
• Checks par levels to determine the variety and quantity of products required for a shift and to set-up for the next shift; adjusts par levels as needed.
• Controls and analyzes food costs, if necessary, utilizes menu engineering to establish strategies for eliminating food surpluses and leftovers. Reviews business levels, adjusts inventory and pars accordingly.
• Assists in the planning, development and implementation of new menus, menu changes, and/or promotions. 
• Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation).
• Maintains a professional image, communicates in a professional, respectful, polite, and hospitable manner to all team members and guests.
• Maintains appropriate communication with management, colleagues, team members, and other departments. Keeps management informed on all pertinent information. Reports issues and problems, along with recommendations for solutions.
• Creates a work environment that promotes teamwork, performance feedback, recognition, respect, professionalism, team member satisfaction and delivery of exceptional service.
• Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties.
• Assists with the set-up, execution, and break down of the various kitchens throughout the Food and Beverage Department; ensures the proper timing, equipment, par levels, and storage of un-used food.
• Conducts daily staff briefings to ensure team members are up to date on all special events, promotions, programs, and activities.
• Complies with and follows applicable governmental laws and regulations, company and departmental policies and standard operating procedures.
• Performs other duties as assigned.

STYLE SERVICE COMMITTMENT

All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

LEADERSHIP

• Is a role model of the Viejas’s service culture.
• Leads by example and creates strong morale and engagement in his/her team.
• Communicates company and departmental goals and fosters open communication across the department.
• Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.

INTERACTION

• Interacts with internal and external guests.
• Frequently interacts with subordinate supervisors, customers, and/ or functional peer managers, normally involving matters between functional areas, other divisions or units, or customers and the company.
• Often must lead a cooperative effort among members of a project team.

SUPERVISION

• Manages, perhaps through subordinate supervisors, the coordination of the activities of a section or department with responsibility for results, including costs, methods and staffing.

Required Skills

KNOWLEDGE AND SKILLS

• Excellent verbal, written and interpersonal communication skills.
• Bilingual in Spanish preferred.
• Knowledge of cost control methods, including purchasing, menu planning and menu costing.
• Knowledge of computers, including Microsoft Outlook, Word, and Excel.
• Knowledge of time keeping programs (ADP eTime preferred).
• Knowledge of Lawson System preferred.
• Ability to listen, multitask, and manage time.
• Ability to work in a fast paced, high stress work environment.
• Must be dependable, timely and have high attention to detail.
• Must be flexible to work different shifts, evenings, weekends, and holidays.

Required Experience

EDUCATION/CERTIFICATION

• Associate’s degree in related area required.
• Bachelor’s degree preferred.
• Serv-Safe Card required.
• Food Handler’s Card required.

EXPERIENCE

• 5 or more years of related experience and/or training.
• Prior experience as Chef or Sous Chef preferred.
• Demonstrated leadership experience within a high volume establishment required.