ENTERPRISE: FMYNE We-ko-pa Casino Resort
JOB TITLE: Ahnala Restaurant Chef
DEPARTMENT NAME: WCR Food and Beverage
REPORTS TO: Executive Sous Chef
SALARY: D.O.E
POSITION: Regular Full-Time EXEMPT
HOURS PER WEEK: 40 - Morning/Day Shift
POSITION DESCRIPTION:
The Ahnala Restaurant Chef will oversee all back-of-house kitchen operations in the Ahnala Restaurant at We Ko Pa Casino Resort. In addition, this position will support all casino resort kitchens including banquets, restaurants, buffets, and quick-serve restaurants. Under the direction of the Executive Sous Chef, they will be responsible for assisting in the oversight of the stewarding department, department leads, cooks, and stewards. The Ahnala Chef will assist the Executive Sous Chef as needed to ensure timely menu rotations and competitive set analysis. In addition, the Ahnala Restaurant Chef will ensure standards for all recipes, food costing, and scheduling of all back-of-house departments. The Ahnala Chef is responsible for the resort’s In-Room Dining and Pool bar kitchens. We will demonstrate and promote our We-Ko-Pa-Way Service Culture at all times.
QUALIFICATIONS AND 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 position 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 outlined in the We-Ko-Pa Way Casino Resort service guide.
- Assist the Executive Sous Chef in managing costs, menu development, plate presentations, production, stewarding, and staffing for all back-of-house operations.
- Assists Department Heads and Culinary Leads in all outlets as needed.
- Will ensure timely execution of service for all food orders in the Ahnala restaurant, In-Room Dining, Pool Bar Grille, and other outlets as designated by the Executive Sous Chef.
- Ensures that 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. Responsible for daily adherence to all IHS food safety standards.
- Maintains efficiency and standard operating procedures as it relates to the art of butchering, carving, and basic cooking fundamentals in each of the areas supervised.
- Oversees back-of-house department heads and prepares foods for 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 and building sheets for all outlets including but not limited to portion control, plate appearance, and proper food preparation.
- Ensures all team members in the kitchen are “clean as they go”.
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Contributes to a team effort and accomplishes related results as required.
- Maintains a positive and respectful work environment at all times.
- 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 a State/Tribal License (including an extensive background check).
- Must pass a pre-employment drug test.
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 a State/Tribal License (including extensive background check).
- While working on the casino floor, the employee is exposed to high-level noise daily.
EDUCATION AND/OR EXPERIENCE:
- Minimum requirement of 3 years of experience as an a la carte Restaurant Chef or higher. Must be highly skilled in overall kitchen operations and menu planning.
- Must have experience in high-volume, multi-unit operations.
- 4 Diamond resort and/or casino experience is required.
- A culinary degree is preferred.
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.
