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Senior Culinary Operations Manager

Company: SAN MANUEL INDIAN BINGO & CASINO
Location: Highland
Posted on: June 10, 2021

Job Description:

Under the direction of the Executive Sous Chef while working closely with the Executive Chef and VP of Culinary, the Senior Culinary Operations Manager supervises culinary management staff and hourly staff in daily overall kitchen operations. They will be directly responsible for all scheduling, supervising, coordinating, hiring and training of culinary staff of designated venue kitchen to include Cafeteria located at the Community Center. They will develop all menus and recipes for designated venue as well as participate in planning, preparing and cooking of foods for all menus for all occasions including special functions and holidays, and for San Manuel as a whole. They will collaborate with Culinary Leadership and Venue Manager to establish menu forecasts based on customer counts or business forecasts, historic business levels, and holidays.

The Senior Culinary Operations Manager will also be responsible for creating and executing: an effective communication plan, strategic presentations, policy and procedures, systems for organizing, tracking as well as streamlining processes. They will work closely with Food and Beverage leadership and support departments/business partners to assist operations in achieving business objectives and desired results in a high performance culture.

Essential Duties & Responsibilities

  1. Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff. Understands menu development techniques and development of recipes, plating guides and menu cards.

  2. Responsible for all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, purchasing supplies, kitchen equipment, labor cost and other expenses.

  3. Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.

  4. Conducts monthly inventory and works in conjunction with Venue Manager and F&B Analyst to ensure proper financial closure of every month.

  5. Possesses strong management skills; perform periodic and annual performance reviews of all culinary management staff; understands corrective counseling methods and how to properly document any issues that arise with staff.

  6. Oversees all staff, front and back of the house, located at the Community Center Cafeteria. Schedules kitchen management, cook staff, and serving staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.

  7. Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy.

  8. Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA and OSHA codes & policies are followed at all times; Reports any violation(s) of codes and policies immediately upon discovery; Participates in all Gaming, IHS and all other inspections.

  9. Assist in overseeing needed catering activities including, but not limited to, overseeing room set-ups and display and ensuring proper quality service including proper temperature management, signage, condiments, service vessels and utensils.

  10. Perform other duties as assigned to support the efficient operation of the department.%

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education/Experience/Qualifications

  • High School Diploma or GED required.
  • Vocational/Technical/Business certification in related field preferred.
  • Management training and/or culinary education preferred.
  • Minimum seven (7) years management experience of large resort or convention hotel or similar Casino type operation which includes high volume production, upscale catering and multi-unit aspects as well as larger staff management at Sous Chef level or above required.
  • Possess advanced knowledge of single unit culinary operations.
  • Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.
  • Possess advanced skill level in hands-on training of staff.
  • Proficiency in Microsoft Office (Word and Excel) is required.

Certificates/Licenses/Registrations

  • At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.
  • Must obtain and maintain a ServSafe certification within 90 days of employment.
  • A qualified candidate/employee must have a valid driver's license with an acceptable driving record as determined by the company's insurance carrier.

San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!

Keywords: SAN MANUEL INDIAN BINGO & CASINO, Highland , Senior Culinary Operations Manager, Other , Highland, California

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