Chef de Cuisine - 12 Moons Asian Bistro

Description

 A FULL HOUSE OF TOTAL REWARDS

• Competitive Compensation: $77,837.23 - $85,620.95/year, dependent upon experience, with potential up to $112,085.62/yr. through merit increases. 
• Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.
• Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program. 

PURPOSE

The Chef de Cuisine is accountable for daily oversight and leadership of the 12 Moons Restaurant culinary operations. The position is also responsible for menu preparation that follows regulations established within Snoqualmie Casino Food and Beverage guidelines. The position establishes criterions for food preparation, ingredients, quality standards, food specifications, recipe and sanitation adherence, in addition to other criteria required for the successful operations of the restaurant. Provides direction to culinary staff including hiring, counseling, training, day to day direction and supervision.

SUPERVISORY SCOPE

• Sous Chef & Sushi Sous Chef
• Lead Cook
• Sushi Cook
• Line Cook
• Prep Cook
• Steward

ESSENTIAL DUTIES / RESPONSIBILITIES

• Controls food and labor costs while maximizing guest satisfaction
• Conduct pre-shift meetings and informs staff of specials, upcoming events, etc.
• Enforcement of safety and sanitation procedures throughout the kitchen and according to Company procedures
• Menu development and implementation of recipes, controls, portion, and presentation specifications
• Maintain and ensure compliance of all policies and procedures
• Daily operations of the kitchen, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring kitchen to standard, and communicating all facilities needs to the proper department
• Determining production needs and delegate appropriate tasks to the Sous Chefs and to oversee these tasks to conclusion
• Determination of hiring needs for the department and coordinates those efforts with Human Resources and the Executive Sous Chef
• Administration of the outlet, including regular reports to the Executive Sous Chef, daily log entries about operations, team member evaluations, and daily time and attendance monitoring and approval
• Develop training plans for the kitchen staff and ensures all kitchen staff are properly trained on food preparation, health and safety standards and requirements, and food quality
• Monitoring training and performance of all employees in their department and provide direct instruction for the development of Sous Chefs. Coach their team to achieve desired results
• Leadership development of the staff by leading by example and teaching specific desired leadership traits
• Responsible for ordering, product specifications, quality of food products and end of month inventory; Maintain controls for reducing and tracking costs and waste
• Other duties as assigned

Requirements

REQUIREMENTS

Education and Experience:

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
• Ten (10) years of culinary experience, three (3) years of which need to be Sushi experience
• Five (5) years of experience as Supervisor or Sous Chef
• All experience must be current within six (6) months of the application for employment
• Extensive knowledge of western and eastern menu development and Sushi trends
• Thorough knowledge of food products, standard recipes and proper presentation
• Food safety and sanitation certifications as required by Federal, State and Local regulations
• Proven knowledge of proper food handling procedures
• HACCP Certification

Skills and Abilities:

• Proven strong Organizational and Communication skills
• Proven Computer experience and knowledge of MS Excel, MS Word, and email

PREFERRED

Education and Experience:

<