Culinary Supervisor (8214)

SUMMARY:

The position is responsible for supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel by performing the following duties. In addition, you are the HEART of our Five-Star Experience, embodying our Service Promise: We are the Twenty-Nine Palms Band of Mission Indians Team, where your experience is our top priority. Every person and detail matters. As leaders, you are responsible for delivering our Five-Star Experience through our Mission Statement, Service Promise, and department service standards. This includes consistently performing our service expectations with HEART. Hello, Engage, Anticipate, Resolve, Thank.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job successfully. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Provide outstanding customer service to guests and all other employees by exceeding our mission statement.
• Continually coach and support Team Members to ensure they have the skills, tools and resources to successfully complete their jobs, including the delivering of the HEART Experience expectations.
• Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
• Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
• Supervises noncooking personnel to ensure cleanliness of kitchen and equipment.
• Supervises Cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
• Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
• Requisitions foodstuffs, kitchen supplies, and equipment from Purchasing Manager.
• Meets with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.
• Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
• Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
• Assist Executive Chef and Sous Chef in daily functions.
• Ability to compare pricing and order food and foodstuffs from available purveyors and ensure consistent quality and pricing.
• Must be capable of presenting a positive image of the Casino to its guests and vendors and to assist them as required.
• Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment.
• Ability to read and use standardized institutional recipes.
• Ensure compliance with all Minimum Internal Control Standards (MICS) as well as all Tribal Internal Control Standards (TICS).
• Present a positive image of the Tribal organization to its guests and vendors and to assist them as required.
• Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment.
• Able to make difficult decisions in a fair and honest manner.
• Strong verbal and written communication skills.
• Perform any other duties that may be assigned from time to time.

SUPERVISORY RESPONSIBILITIES:

Supervise directly and indirectly all employees of the Kitchen Department. Adhere to the Tribal organization’s policies, procedures and applicable laws.

Responsible for the overall direction, coordination, and evaluation of this unit.

Carry out supervisory responsibilities which include but are not limited to; interviewing and training employees, planning, assigning, directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.