We're looking for a culinary leader who can provide fantastic dining experiences. We require a supervisor who is capable of overseeing the entire kitchen and ensuring food safety laws are followed, as well as being successful at implementing new menu items and recipes. Passion for food and the ability to inspire others to be innovative and enthusiastic kitchen professionals are highly valued skills. To be considered for the position, you must have kitchen experience in a fast-paced environment. Apply now if you're ready to bring your creativity and leadership skills to our exciting team! Responsibilities: • Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly • Teach recruits and hire staff that suit the business culture to provide a welcoming atmosphere for kitchen employees • Review and track team member performance objectives, as well as offer guidance and assistance to support and promote an efficient kitchen SUPERVISES: Cooks & Lead Cooks TYPICAL WORKING CONDITIONS:Works in a fast-paced kitchen ESSENTIAL FUNCTIONS: 1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.2. Prepares food (vegetables, stocks, soups, pasta, egg dishes, all kinds of meat and fish dishes, serves food dishes according to requirements) and supervises production of his/her assignments, and follows given standards by Executive Chef.3. Ensure proper operation by ensuring daily “Mise en Place” is sufficient for the next day’s production.4. Establishes new recipes in coordination with Executive Chef and implements by giving daily training tasks to co-employees and subordinates.5. Meets Barona’s requirements and ensures orders are followed for cleanliness and shelf life.6. Coordinates with Chef de Cuisine or Sous Chef on schedule.7. Trains staff safety policies according to Barona’s requirements.8. Establishes daily par stock list on cost savings and quality production to determine stock requirements to avoid spoilage and waste.9. Maintains equipment for proper functioning and reports any machine not functioning for repair or maintenance. Handles equipment with care and keeps in proper place.10. At all times projects a favorable image to the staff, other departments and guests. NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation. Qualifications: • Excellent communication and interpersonal skills for interacting with guests and other team members • Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage • Possess a high school diploma or equivalent GED certification MINIMUM QUALIFICATIONS:Ability to perform detailed workPerforms routine, repetitive work, work independently and follows instructionsAbility to stand for two hours or more REQUIRED EDUCATION: High school diploma or GED REQUIRED EXPERIENCE: Apprenticeship or hotel/casino training of three years Compensation: $68,640 - $69,000 yearly
• SUPERVISES: Cooks & Lead Cooks TYPICAL WORKING CONDITIONS:Works in a fast-paced kitchen ESSENTIAL FUNCTIONS: 1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.2. Prepares food (vegetables, stocks, soups, pasta, egg dishes, all kinds of meat and fish dishes, serves food dishes according to requirements) and supervises production of his/her assignments, and follows given standards by Executive Chef.3. Ensure proper operation by ensuring daily “Mise en Place” is sufficient for the next day’s production.4. Establishes new recipes in coordination with Executive Chef and implements by giving daily training tasks to co-employees and subordinates.5. Meets Barona’s requirements and ensures orders are followed for cleanliness and shelf life.6. Coordinates with Chef de Cuisine or Sous Chef on schedule.7. Trains staff safety policies according to Barona’s requirements.8. Establishes daily par stock list on cost savings and quality production to determine stock requirements to avoid spoilage and waste.9. Maintains equipment for proper functioning and reports any machine not functioning for repair or maintenance. Handles equipment with care and keeps in proper place.10. At all times projects a favorable image to the staff, other departments and guests. NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.