Blazing Noodles Chef - Requisition #498144

Infor; Temecula (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

Infor is seeking an F&B Chef to lead the culinary department in Temecula, California. The role involves managing kitchen operations, ensuring safety and quality standards, and training kitchen staff. Candidates should possess a high school diploma or GED, and ideally have an Associate's degree along with 8 years of culinary experience, including at least 3 years as a chef. Proficiency in Word and Excel is required, along with leadership and organizational skills. This position encompasses both administrative and operational responsibilities.

Qualifications

• 8 years of experience in culinary operations, including 3 years as a chef.
• Ability to read, analyze, and interpret business documents.
• Knowledge of health and safety standards.

Responsibilities

• Provide leadership and guidance to culinary team members.
• Maintain high levels of sanitation and safety.
• Assist in planning, preparing, and serving food items.

Skills

Leadership

Team management

Culinary skills

Interpersonal skills

Organizational skills

Education

High school diploma or GED

Associate's degree or equivalent

Tools

Word

Excel

Stratton Warren

Job description

GENERAL SUMMARY

Effective Management of Culinary Department. Establishes Project plans and timelines to achieve department goals and objectives. Mentors subordinate supervisors on effective performance management skills to ensure the development of a capable work force.

FOUR DIAMOND SERVICE AGREEMENT

All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Pechanga Resort & Casino.

KEY RESPONSIBILITIES

• Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
• Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas.
• Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses.
• Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to team members through ongoing training programs.
• Completes daily and weekly inventory to ensure proper ordering. Establishes par for all purchasing as well as production.
• Protects the assets of Pechanga Resort & Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems.
• Responsible for overseeing the operational aspects of the kitchen division in meeting set standards.
• Administrative and operational support to the executive chef in meeting all divisional set targets.
• Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff.
• Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling.
• Maintain a high level of safety and sanitation.
• Instill budgetary controls using established budget on an everyday basis.
• Assists in supervising chefs, cooks and line staff in daily operations.
• Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items.
• Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items.
• Other duties as assigned.
• Ability to plan organize and operate all stations in their outlet.

ACCOUNTABILITY

The F&B Chef position has supervisory responsibilities that include departmental hiring, corrective action, terminations, forecasting & budgeting.

QUALIFICATIONS AND GUIDELINES

High school diploma or general education degree (GED) required; Associate's degree (A. A.) or equivalent from a two-year college or technical school and/or at least 8 years experience (including 3 years as a chef) is preferred to successfully perform this job.

COMMUNICATION SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

SKILLS/ABILITIES

• Proficient with Word, Excel, Stratton Warren
• Firm understanding and practical application of Health and Safety standards/laws.
• Knowledge of all aspects of kitchen and culinary operations.
• Possess strong interpersonal and organizational skills.
• Familiar with traditional/contemporary methods of preparing and presenting local, regional, national and international styles of food.
• Must be able to work in a smoking environment.
• Must be able to work any day of the week and scheduled shift.