POSITION SUMMARY Responsible for ensuring all QSR staff maintain excellent standards in food preparation and guest service. Assists Executive Chef with various managerial duties while serving as back-up, when necessary. Ensuring all sanitation and safety procedures are followed in accordance with established policies. Training and coaching kitchen staff on food preparation and presentation.
GENERAL ACCOUNTABILITIES The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for specific positions.
Maintain department objectives, standards, guidelines and budget to ensure proper management of department. Purchase and/or monitor the Sous Chef's food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget. Hire, train, motivate, evaluate and supervise staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Strong multi-tasking skills, able to effectively and efficiently handle multiple projects simultaneously. Efficiently and effectively supervise all aspects of QSR Front of House and Back of House operations, including performing regular walkthroughs to inspect the facilities, delegating responsibility to bring to standards, and communicating any facility needs to the proper department. Determine production needs, facilitate production, delegate appropriate tasks to the QSR staff, and oversee these tasks to a conclusion. Assist the Chef de Cuisine with product ordering and ensuring the quality of food products and conducting end-of-month inventory; Maintain controls for reducing and tracking waste. Ensure quality guest service and a cheerful atmosphere are maintained in the restaurant. Maintain department objectives and standards, guidelines, monitor and evaluate staffing levels, food, production, and inventory to control costs and waste. Assist the Executive Chef in interviewing, hiring, training, and evaluating staff to ensure team members receive adequate guidance and resources to accomplish established objectives. Monitor training, leading, and coaching of all QSR team members, with direct responsibility for training new team members. Verify daily log entries and time & attendance monitoring and make necessary adjustments or edits as required. Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per standards. Assist the Executive Chef in developing menu changes to ensure variety and food quality. Monitor and advise on the storage of food items to ensure quality of food and compliance with health requirements. Maintain ultimate cleanliness of all QSR areas; make decisions for necessary corrective action to maintain company and health department standards and avoid risk. Effectively communicate with others including the public in the case of an issue with meal presentation, taste or quality. Willing and able to fill in where needed within the F&B department. Other duties as assigned. Train, motivate, evaluate and supervise staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. SUPERVISOR RESPONSIBILITIES Carries out supervisory responsibilities in accordance with STRC's policies, procedures, internal controls, and applicable laws. Responsibilities may include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and providing constructive feedback and corrective action to team members; addressing complaints and resolving problems.
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Must have the ability to:
Train and mentor the kitchen staff to comply with all standard operating procedures and requirements of their respective positions. Train and mentor Spokane Tribal Members and promote a sense of ownership and belonging for the Spokane Tribal Members. Use all tools associated with the position including but not limited to knives, slicers, and choppers. Subject to extreme heat and cold; may be exposed to second-hand smoke. Review and comprehend recipes and other necessary documentation. Inspect the quality of all food items. Communicate effectively with all levels of team members. Move effectively and efficiently throughout work areas. Required to stand or walk for extended periods of time. Work in varying noise levels, the severity of which depends upon guest volume. Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. JOB QUALIFICATIONS High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD). Culinary Degree or ACF Certification preferred. Eight (8) years of progressive culinary experience and at least three (3) years' experience as a Kitchen Supervisor, Kitchen Manager, or Sous Chef. A combination of education and experience that clearly demonstrates the ability to perform the job duties at the highest level may be considered. Strong team building, management and coaching skills. Quick Service Restaurant (QSR) experience preferred. Demonstrated administrative skills including the ability to issue coaching/corrective actions, create schedules and maintain efficient staffing levels. Experience with conflict resolutions within the team. Experience with supervisory duties including budgeting, food cost control, inventory and ordering. Demonstrate thorough knowledge of and ability to prepare all required recipes and have the ability to execute those recipes to the set standards and quality. Demonstrate advanced knowledge and skill in proper food handling procedures and possess thorough knowledge and skill in commercial kitchen operations. Obtain and maintain applicable State Food Handlers Certification. Demonstrate organizational skills, budgeting experience, and full understanding of financial reports. Must be able to efficiently use a computer, applicable procurement, and POS software, and MS Office suite including: Outlook, Excel and Word. Must be willing to teach, encourage, train, and mentor Spokane Tribal Members. Must be able to handle cash accurately. Must be experienced with responsible alcohol service and awareness. REGULATORY AND COMPLIANCE RESPONSIBILITIES In addition to the other duties described herein, each and every team member has the following responsibilities related to compliance with laws and regulations:
Must be able to obtain and maintain a Class C Gaming License through the Spokane Tribal Gaming Commission. Must have a MAST Liquor permit as well as a Food Handlers Card. Attend required training sessions offered by the Spokane Tribe Casino. Perform the duties described in compliance with local laws and regulations. Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco. Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member's department, especially the WA State liquor laws in place and Health Codes. Have knowledge of the State's programs to address problem gambling. Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the Spokane Tribal Gaming Commission and Minimum Internal Control Standards. Take the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management. Reports any acts of wrongdoing on behalf of any staff member that they have knowledge of. Report illegal activity to Security or the appropriate levels of Management
