Top 5 Chef de cuisine Jobs in San Pablo, Ca

Chef De Cuisine
Lytton Rancheria —San Pablo, CA
- $85,000 a year
- Weekends as needed
- ServSafe
- 5 years
- Master's degree
8d
Chef De Cuisine | Carneros Resort & Spa
Carneros Resort and Spa —Napa, CA
- $100,000 - $120,000 a year
- Ability to walk for extended periods
- Organizational skills
- Ability to stand for extended periods
- Disability insurance
- Health insurance
Quick Apply
Chef de Cuisine
Cotogna —San Francisco, CA
- $125,000 - $140,000 a year
- Full-time
- Cooking
- Mentoring
- Recruiting
- Free parking
- Health insurance
Quick Apply
Chef de Cuisine
Stanly Ranch —Napa, CA
- $105,000 a year
- Full-time
- ServSafe
- English
- Residential
Quick Apply
Chef de Cuisine $29.50/hr*
Nugget Market, Inc. —Tiburon, CA
- $29.50 an hour
- Full-time
- 18 years or older
- Computer literacy
- Cooking
- Health insurance
- Paid time off

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Chef De Cuisine

Lytton Rancheria
San Pablo, CA

Apply Now

Job Details

Full-time
$85,000 a year
8 days ago

Qualifications

Customer communication
Professional ethics
Managing kitchen staff

Full Job Description

SUMMARY:

The Chef De Cuisine is in charge of the culinary operation and will establish leadership direction and accountability for the culinary department. The Chef De Cuisine shares his ideas of all food preparation and presentation with the Culinary Director. This person is responsible to see that kitchens are properly staffed and that all food served from various areas of the kitchens in the establishment are prepared and served according to the standard recipes and practices of San Pablo Lytton Casino.

The Chef De Cuisine will also drive menu research and development for all food outlets, ensure menu development timelines are met, direct and manage all BOH staff to achieve executions expectations. Facilitate training of staff during new menu rollouts under the supervision of the Culinary Director and in conjunction with the Food and Beverage Director. Recruit, interview, hire and retain top culinary talent and team oriented leaders. Mentor HET CAP candidates and ensure comprehensive. Provide Executive Sous Chefs, Sous Chefs, and Line Cooks support and coverage during vacations or staffing gaps.

ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following)

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our Guests and each other with kindness, dignity and respect.
The Chef De Cuisine serves as a dynamic, positive leader, while fostering teamwork, team member morale, motivation and open communication.
Acts as a role model and coach while developing Team Members using a consistent, approachable demeanor and clearly articulating expectations.
Ensures that Team Members clearly understand and are held accountable for their service performance expectations.
Provides appropriate recognition and rewards to individuals and groups when consistent superior service performance is attained.
Demonstrates excellent facilitator skills in resolving conflicts between different points of view.
Demonstrates leadership skills in determining a vision, align and inspires the team to achieve the vision.
Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated Team Members.
Establishes and endorses the business and service objectives, ethics and values of the Company in accordance with the Code of Commitment.
Aids in strategic planning with regard to the direction of the Culinary Director.
Assists in analyzing current food trends to determine viability of the operation.
Supports the Culinary Director in researching, developing and implementing procedures impacting the direction of the food operation.
Maintains all facilities, equipment and work areas in a sanitary condition and operating as per health codes.
Interacts with Guests as a representative of San Pablo Lytton Casino.
Responsible for being a conduit between Line Cooks and Sous Chefs in creating and executing a food budget.
Responsible for the growth and development of mentoring Line Cooks and Sous Chefs
Maintains a low turnover and keeps a close relationship with various recruiting sources to insure appropriate staffing.
Establishes production schedules and work schedules for the work force based on forecast, to assure proper payroll levels, consistent food quality, portion consistency and attractive imaginative presentation and eye appeal.
Prepares standardized recipe systems and picture boards for all food outlets with all plating instructions. Develops outlet menus alongside the Culinary Director and is responsible for maintaining the food cost.
Personally, verifies that established purchase specifications are adhered to and personally checks storage facilities for proper sanitary conditions.
Keeps up to date on all production requirements so that the daily list will reflect quantities needed.
Administers all aspects of food preparation at customer and Team Member facilities as assigned.
Plans all daily and special events' menus as directed. Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food and related items.
Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage.
Maintains records required for the efficient operation of the culinary departments. Maintains approved standards of food and labor costs, portion control and recipes, guarding against waste and pilferage.
Conducts periodic inspections of all assigned areas to check for sanitation and equipment condition and care.
Establishes and administers safety policies and procedures pertaining to the Food Department and assures adherence to these policies and procedures.
Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodic performance review of assigned personnel.
Recommends renovation and design of kitchen and preparation facilities to improve food quality, workplace efficiencies, and modernization of facilities.
Implements new restaurant concepts with shared vision by the Culinary Director.
Maintains professional and cooperative relationships with all departments and managers to enhance the food department's ability to provide excellent guest service.
Maintains up-to-date knowledge of food safety and sanitation regulations and ensures compliance.
Oversee multiple outlets simultaneously, while prioritizing and delegating according to business demands.
Conducts weekly meetings with key personnel to ensure flow of communication so that the entire work force is able and fully understand the needs of all related Departments.
Complies with all the rules and regulations of the casino and those specific to the department. Observes all work and craft rules outlined in the respective Collective Bargaining Agreement.
Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to the Supervisor of Security Department immediately.
Adheres to the dress code, grooming and hygiene standards. Maintains the cleanliness and professional presentation of workstation.
Attends all mandatory casino department meetings and training sessions.

QUALIFICATIONS:

Must possess an Associate’s degree or higher from an accredited college, university, culinary school or other institute of higher learning with an emphasis in Food and Beverage Management, Culinary or a related field. A Bachelor’s or Master’s degree is highly preferred.
Preferred to have attained certification as an Executive Chef from the American Culinary Federation.
Must have a minimum of five (5) years of previous experience as an Executive Chef or Executive Sous Chef and have an understanding of all culinary styles.
Must have a minimum of ten (10) years of additional progressive experience as a Chef, Room Chef or Kitchen Supervisor in a high-volume production environment.
Must possess superb written and oral communication skills in dealing with executives, leaders, distinguished guests, clients, staff, and other department personnel in order to increase business and meet established company goals.
Must display a professional presence and consistently demonstrate honesty and fairness in dealings with Associates.
Must demonstrate superb team leadership/development and partnering ability. The candidate must be able to accomplish all assigned duties in a positive manner.
Must have the ability to handle multiple tasks and to deploy resources effectively.
Must be Serv-Safe certified or become certifiable within 180 days.
Must be a creative thinker who can develop new and exciting ways to provide or project value to our guests.
Must be able to work flexible shifts, nights, weekends and holidays as required

SUPERVISORY RESPONSIBILITIES:

This position supervises all kitchen and utility team members. Makes recommendation to the Culinary Director and Food & Beverage Director regarding Team Member relations including hiring, corrective action and separations.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the Team Member is regularly exposed to wet and/or humid conditions. The Team Member is frequently exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The noise level in the work environment is usually loud.
Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

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chef de cuisine jobs in san pablo, ca

Chef De Cuisine

Chef De Cuisine | Carneros Resort & Spa

Chef de Cuisine

Chef de Cuisine

Chef de Cuisine $29.50/hr*

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