RESTAURANT CHEF - CAZ Sports Bar

Safety Sensitive Position subject to Drug & Alcohol Testing.

About the Role

The Restaurant Chef supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a hotel, casino restaurant, cafeteria, or other dining establishment on property.

This role directly supervises the Sous Chef in the Kitchen and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training, planning, assigning work, appraising performance, rewarding, disciplining, addressing complaints, and resolving problems.

Leadership & Community Development

The Gaming Enterprises are committed to the employment and advancement of Enrolled Community Members (ECMs) of the SRP-MIC through the Pathways to Success Program. As a Manager, you will actively support ECMs in their professional and academic goals by:

• Program Awareness and Communication: Maintain up-to-date knowledge of Pathways to Success programs and 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.
• 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.

Responsibilities

• Leads and directs the restaurant culinary team, including all facets of performance: interviewing, hiring, training, coaching, counseling, evaluating, and recommending for termination.
• Evaluates talent for career development and maintains flexibility to perform all cooking functions when needed.
• Monitors service delivery and food preparation, ensuring smooth operations, high guest service, and implementing recovery plans as necessary.
• Interacts with guests for chef table touches, guest satisfaction inquiries, and utilizes guest recovery tactics.
• Coordinates with Front of House leadership to manage restaurant volume and prevent operational challenges.
• Collaborates with Chef de Cuisine on menu development, representing guest needs, preferences, and restaurant brand.
• Works with Front of House leadership to address Medallia guest survey feedback and implement quality improvements.
• Ensures all kitchen equipment is properly maintained and in working order; coordinates with support departments for goods and services.
• Maintains food costs within budgetary constraints and ensures supply stock is at par levels.
• Ensures all products meet departmental appearance and quality standards.
• Assists in food preparation and production by hands-on example.
• Coordinates menus, determines cooking preparation sequences, and manages kitchen staff schedules.
• Inspects kitchen areas for cleanliness and ensures adherence to safety and health standards.
• Estimates food costs, compiles cost control records, and maintains accurate recipe books.
• Assists in setting and maintaining food specifications for all products used.
• Follows all applicable safety procedures for kitchen and food service areas.
• Maintains professional grooming and uniform standards.
• Hires and trains Tribal Members in accordance with the casino’s Community and Indian Preference guidelines.

Requirements

• High school diploma or GED required; culinary degree preferred.
• 5 years of high-volume cooking experience and/or equivalent combination of culinary training and experience.
• 3 years of kitchen supervisory experience required.
• Must possess a Maricopa County Food Handlers Card and ServSafe® Certification.
• Good PC skills with working knowledge of Microsoft Office, timekeeping/payroll systems (Kronos preferred), and inventory/purchasing systems (SWS preferred).
• Proven self-starter requiring minimal direction and follow-up.
• Ability to manage multiple tasks and priorities with excellent written and verbal communication skills.
• Proven leadership and supervisory skills.
• Ability to work extended hours as business levels dictate.
• Must be able to read, write, speak, and understand English.

Physical Demands

• Regularly required to stand for prolonged periods, walk, use hands and fingers, handle or feel, reach with hands and arms, climb or balance, talk, hear, and taste or smell.
• Must regularly lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Work Environment

• Regularly exposed to wet and/or humid conditions, moving mechanical parts, secondary smoke, extreme cold, extreme heat, and risk of electrical shock.
• Noise level in the work environment is usually loud.