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Brewery Executive Chef
Feather Falls CasinoUnited Statesfull_timeVerifiedPosted 19 Nov 2024
About the role
Job Title: Executive Chef - Brewing Company
Department: Brewery
Reports To: Director of Restaurant and Brewery Operations
FLSA Status: Exempt, Fulltime, Regular
Salary: DOE
Responsible and accountable for the daily operations of the kitchen. Oversees food preparation by consulting with management and kitchen employees. Monitors portion size, controls productivity, provides culinary leadership and monitors presentations.
Essential Duties and Responsibilities include, but are not limited to the following:
Department: Brewery
Reports To: Director of Restaurant and Brewery Operations
FLSA Status: Exempt, Fulltime, Regular
Salary: DOE
Full Time Team Member eligible for Medical, Dental, Vision, & Life Insurance benefits Paid Time Off - 401K with Match
Feather Falls Casino is seeking motivated individuals to join the #1 place to work in our area. Come be part of our Food and Beverage team. Experience the premier place to work in all of Northern California.
We encourage growth and learning. With your talent and our training and commitment, you will have great success as part of our team and family. If you are looking for an exceptional working experience, with a vision, commitment and empowerment, you are invited to become a part of California’s Best Team. We offer the Best Wages, Benefits and Experience to our Feather Falls Casino and Lodge family.
We are California’s Best Bet!
Summary
Responsible and accountable for the daily operations of the kitchen. Oversees food preparation by consulting with management and kitchen employees. Monitors portion size, controls productivity, provides culinary leadership and monitors presentations.Essential Duties and Responsibilities include, but are not limited to 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 Director of Restaurant and Brewery Operations 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.
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