SAN MANUEL INDIAN BINGO & CASINO Highland Charter Twp, MI, USA
May 25, 2017Full time
Summary Under the direction of the Executive Chef, the Specialty Sous Chef - Asian Cuisine is responsible for the overall success of the Asian culinary operations for San Manuel Indian Bingo and Casino (SMIBC). Adhering to the Health department regulations and SMIBC standards and expectations of food service and quality, freshness and presentation, the Specialty Sous Chef - Asian Cuisine will oversee the Asian culinary operations to include menu concepts and recipe standardization. In addition, the Specialty Sous Chef - Asian Cuisine will be responsible for the management, training and direction of the Asian cuisine culinary staff. Essential Duties & Responsibilities Creates and implements new Asian cuisine menus and individual Asian cuisine menu items for all food outlets based on current food trends and regional tastes. Accepts responsibility for activities of Sous chefs, cooks and other personnel in preparing, cooking and presenting food. Ensures that quality Asian culinary dishes are produced and served in a timely, cost-effective and flavorful manner and to see that any problems that arise are rectified. Enforces food quality standards, freshness and presentation throughout all outlets in accordance to SMIBC standards and expectations, and Health department regulations. Assists with food inventory and kitchen supplies. Monitors and controls the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state and SMIBC standards and regulations. Creates a memorable dining experience for our guests along with providing great value; ensures guests satisfaction. Serves as the technical expert, teacher and trainer to other cooks and kitchen personnel. Any additional job-related duties as assigned by the Executive Chef. Supervisory Responsibilities Carries out supervisory responsibilities in accordance with SMIBC policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees, addressing complaints and problem solving. Education/experience Minimum of five (5) years experience in a management capacity and demonstrated knowledge working in multiple Asian cuisines (Japanese, Chinese and Korean). Solid progression through all the culinary ranks. Knowledge of current Japanese, Chinese, and Korean cuisine food trends. Working knowledge of office equipment such as fax machine, copy machine, calculator and a work station computer. Previous experience utilizing purchasing and procurement software is helpful. Certificates/Licenses/Registrations Required to currently possess, or obtain and maintain a Food Handler's, HACCP and ServSafe certificate. Must undergo and successfully obtain and maintain a current and negative Tuberculosis test administered by a San Manuel approved medical facility.