Executive Sous/Kitchen ManagerFeather Falls Casino, Lodge & Brewing Company
Oroville, CA Full-time
Posted on March 16, 2019
Directs the operations of the buffet kitchen. Responsible and accountable for all back of house kitchen operations including scheduling and supervising staff, overseeing food preparation, menu planning, product orders, and ensuring quality and safety standards are met. Essential Functions include, but are not limited to the following: - Directs the total kitchen operation, supervising staff and overseeing the preparation and service of food. - Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. - Interview, select, develop, train, supervise, counsel and discipline all employees in the department. - Implements training to increase staff knowledge about safety, sanitation, food preparation and accident prevention principles and provides other training and development opportunities for staff. - Interacts positively with management and staff to promote a team effort and maintain a positive and professional approach. - Responsible for ordering products and other necessary food supplies. - Establishes controls to minimize food and supply waste and theft. - Ensure the freshness of food product through proper purchasing and product rotation, utilizing the FIFO method. - Develops kitchen policies and procedures. - Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. - Writes BOH schedule, effectively maintaining labor goals and guest satisfaction, by anticipating business demands while taking employee requests and vacations into consideration. - Provide overall leadership, supervision and direction in order to consistently meet or exceed the guest experience in relation to food safety, quality and consistency. - Communicate regularly with the Director of Food & Beverage, Executive Chef and Human Resources regarding employee issues. - Other duties as directed by the Food & Beverage Director and/or Executive Chef. Education/Experience/Special Skills: - High School Diploma or GED required. - Degree in Business Administration, Culinary Arts or related field preferred. - A minimum of 4-5 years in the culinary field. - Thorough knowledge of food health and safety regulations. - ServeSafe Certification. - Proficient in the following dimensions of restaurant management: food planning and preparation, purchasing, sanitation, scheduling, costing, P&L, and recordkeeping. - Must have the proven ability and desire to lead, mentor and manage people and processes in a fast-paced, dynamic and changing environment. - Must be computer literate; proficient in MS Word and Excel. To apply, please send your resume and cover letter to Rhonda.firstname.lastname@example.org or fax to 530-534-4043.