Feather Falls Casino, Lodge & Brewing Company

Oroville , CA

Executive Chef

Feather Falls Casino, Lodge & Brewing Company
Oroville, CA Full-time
Posted on March 16, 2019
Responsible and accountable for daily operations of all kitchen outlets on site including the brewery, buffet, banquets and deli. Oversees food preparation by consulting with management and subordinates. Monitors portion size, plans menus, controls productivity, provides culinary leadership and monitors presentations. Essential Duties and Responsibilities include the following: - Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and regency of menu. - Assists the Food & Beverage Director in creating, developing and implementing an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion. - Estimates food consumption and purchases or requisitions food and kitchen supplies. - Directs food apportionment policy to control costs. - Responsible for all cost of sales and expenses in the kitchen, including labor and food. - Responsible for creating, maintaining and adhering to monthly and annual budget. - Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. - Evaluates employee performance, giving guidance and discipline as necessary to produce quality products. - Selects, trains and supervises kitchen employees in the proper preparation and sanitation methods. - Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. - Tests cooked foods by tasting and smelling them. - Develops recipes and portion specifications by understanding consumer tastes and nutritional needs. - Devises special dishes and develops recipes. Researches new recipes and menu design and revises twice annually. - Develops unique culinary dishes with exceptional presentation. - Understand the use of beer in different food dishes. - Knowledge of all meat types and butcher duties. - Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures they are being followed. - Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standards in the preparation of all menu items. - Organize and speak at special food events. - Familiarizes newly hired Chefs, Cooks, and kitchen staff with practices of kitchen and oversees training. - Establishes and enforces nutrition and sanitation standards for restaurant. - Maintains a sanitary and safe kitchen/storage environment for all employees. - Implements HACCP plan. - Ensures maintenance of all cooking equipment. - Other duties as directed by the Food & Beverage Director. Education/Experience/Special Skills: - High School Diploma or GED required. Degree in Business Administration, Culinary Arts or related field preferred. - Minimum 5 years culinary experience in a management role. - Solid understanding of all aspects of restaurant operations, management and administration, including profit and loss management, guest relations, hiring, training, scheduling, cost control systems, safety, sanitation and health code laws. - Pairing foods with beer. - Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. - Proven capability to lead and manage people and processes in a fast-paced dynamic and changing environment. - Must have strong knowledge, appreciation and passion for quality food and beer. - Must be computer literate; proficient in MS Word and Excel. To apply, fax your resume and cover letter to 530-534-4043 or email to