Buffet Restaurant Chef

ENTERPRISE:  FMYNE We-ko-pa Casino Resort

JOB TITLE:  Buffet Chef 

DEPARTMENT NAME:  WCR Food and Beverage

REPORTS TO:  Executive Sous Chef

SALARY:  DOE

POSITION STATUS:  Regular Full-Time EXEMPT

HOURS PER WEEK: 40

POSITION DESCRIPTION:

The Buffet will oversee all back-of-house kitchen operations in the Buffet for the New We Ko Pa Casino Resort!  We are looking for a strong Chef with creativity, passion, and drive to oversee our interactive buffet and Market Quick Service, and Bingo Quick Serve. Under the direction of the Executive Sous Chef, the Buffet Chef will be tasked to assist with the new restaurant and team member dining menus on a daily rotation. They will oversee all recipes, back-of-house operations, and the opening of this brand-new buffet restaurant in addition to our new team member dining room. Our vision is to be the place to be the best buffet in Arizona!

In addition, the Buffet Chef will support as demanded by the business, all banquets, restaurants, and quick-serve restaurants at the casino resort. Under the direction of the Executive Sous Chef, the Buffet Chef will be responsible for seasonal menu rotations and competitive set analysis. Daily, the Buffet Chef will oversee all meal periods to ensure maximum efficiency in recipe consistency, food costing, and scheduling of all back-of-house team members. The Buffet Chef will also oversee all special event execution for the restaurant. We will demonstrate and promote our We-Ko-Pa-Way Service Culture at all times. 

ESSENTIAL DUTIES:

Essential Duties may include tasks, knowledge, skills, and other characteristics. This list of tasks is ILLUSTRATIVE ONLY and does not comprehensively list all functions and tasks performed by positions in this class. 

• Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the   Casino Resort We-Ko-Pa Way Service Standards
• Smile and Greet
• Name and Meet
• Thank you and Goodbye!
• Accountable to all standards set forth in the We-Ko-Pa Way Casino Resort service guide.
• Under the supervision of the Executive Sous Chef, manages costs, innovations, and on-trend menu development, plate presentations, production, stewarding, and staffing for the Buffet and In Room Dining area. The Buffet Chef offers support as needed for all back-of-house operations.
• Responsible for executing the successful opening of the newest Buffet in Arizona
• Oversees execution of the back-of-house restaurant service for the Buffet and Team Member Dining Room and supports resort banquets and special events.
• Maintain culinary training initiatives to ensure all of the culinary team is skilled in food safety, sanitation, and cooking procedures. This also includes and is not limited to the use and care of steel, the use of knives, and other culinary tools. Keeps safety and sanitation uppermost in mind.
• A new restaurant or resort opening experience is highly preferred. 
• Must be compliant with all state health regulations and maintain optimum efficiency in food safety and sanitation practices.   Must ensure all proper labeling and storage of food while controlling waste. Must be following all IHS health standards and inspections.
• Teaches the art of butchering, carving, and basic cooking fundamentals in each of the areas supervised.
• Oversees back-of-house cooks and stewards and leads food preparation of the assigned area of responsibility as required by production sheets.
• Is responsible for the efficiency of all service lines to ensure a 4-diamond experience. This requires the oversight and implementation of standard operating procedures, menu spec books, recipes, and build sheets for all outlets, including but not limited to portion control, plate appearance, and proper food preparation.
• Ensures training of all line cooks on the importance of sanitation, cleaning, and safety. Ensures all employees “clean as they go”.
• Contributes to a team effort and accomplishes related results as required.
• The candidate is required to take a culinary practical.
• Must have a valid food handler’s permit and be ServeSafe certified.
• Must have valid Title 4 training and liquor management training.
• Performs other related duties as required.
• Must be able to lift in excess of 50 pounds and push or pull 100.
• Must be able to obtain and maintain State/Tribal License (including extensive background check).
• Must pass a pre-employment drug test.

EDUCATION AND/OR EXPERIENCE:

Minimum requirement of 3 years of experience as a Chef in a high-volume kitchen. This candidate must be highly skilled in overall kitchen operations and menu planning.   Must have experience in high-volume multi-unit operations.  4-5 Diamond resort and/or casino experience preferred. A culinary degree is preferred.

WORK CONDITIONS:

• While performing the duties of this job, the employee is required to:
• Bend, reach, stand, and walk for 34-66% of the workday.
• Eye/hand coordination for 34-66% of the workday.
• Exposed to hot/cold temperatures for 34-66% of the workday.
• Exposed to dust/smoke for 1-33% of the workday.
• Sit for 1-33% of the workday.
• Must be able to obtain and maintain State/Tribal License (including extensive background check).

INDIAN PREFERENCE:

Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.