Room Chef

Cherokee Nation Businesses; Tahlequah (OK); On-site; USD 55,000 - 75,000; Full time

Job summary

Cherokee Nation Businesses is seeking a Room Chef to lead culinary operations and deliver exceptional guest experiences. You will design menus and standardized recipes, oversee kitchen staff, manage costs, and ensure quality and presentation at the highest level.

In this role, you will train the kitchen team, maintain a clean and safe environment, stay current with trends, and interact with guests to ensure satisfaction while upholding the company’s core values.

Qualifications

• Associate's degree or equivalent plus 5 years of upscale restaurant experience.
• Proven knowledge of culinary arts, cuisines, food science, and nutrition.
• Ability to prepare and cook high-quality, visually appealing dishes.
• Experience in menu development and implementation.
• Understanding of kitchen operations, cost control, and inventory management.
• Supervising kitchen staff, including evaluations and scheduling.
• Proficiency with standard kitchen equipment.
• Knowledge of sanitation and safety regulations.

Responsibilities

• Create and implement menus and standardized recipes meeting high-quality and presentation standards.
• Stay current with food and restaurant trends and incorporate into menu offerings.
• Maintain a visible presence in the dining room, engaging with guests to ensure satisfaction.
• Oversee all kitchen operations, including controlling operational, food, and labor costs.
• Complete administrative tasks such as employee performance appraisals, scheduling, time and attendance, and payroll.
• Operate and maintain large kitchen equipment, including dish machines, floor buffers, kettles, tilt skillets, and rotary ovens.
• Ensure proper portion control, adherence to recipes, and timely food production.
• Manage food inventory, including proper rotation, storage, and maintenance.
• Uphold strict cleanliness and maintenance standards for the kitchen and all equipment.
• Provide effective leadership, training, and guidance to all kitchen employees.
• Promote and exemplify the company's core values (Big Six: Fun, Friendly, Quick, Comfortable, Clean, and Safe).

Skills

Culinary knowledge

Menu development

Cost control

Inventory management

Kitchen supervision

Leadership

Sanitation & safety

Communication

Nutrition & food science

Education

Associate's degree or equivalent, plus 5 years upscale restaurant experience

Job description

Job Description

The Room Chef plays a vital role in delivering exceptional culinary experiences for guests. This position combines culinary expertise, operational management, and team leadership. The Room Chef is responsible for developing and implementing menus and recipes that meet the highest standards of quality and presentation, while also staying informed of current food trends. They oversee all aspects of kitchen supervision, ensuring efficient operations, managing costs, and maintaining a clean and safe environment. A key element of this role involves direct interaction with guests to ensure their satisfaction and providing leadership and training to the kitchen team.

Job Description

The Room Chef plays a vital role in delivering exceptional culinary experiences for guests. This position combines culinary expertise, operational management, and team leadership. The Room Chef is responsible for developing and implementing menus and recipes that meet the highest standards of quality and presentation, while also staying informed of current food trends. They oversee all aspects of kitchen supervision, ensuring efficient operations, managing costs, and maintaining a clean and safe environment. A key element of this role involves direct interaction with guests to ensure their satisfaction and providing leadership and training to the kitchen team.

Responsibilities

• Create and implement menus and standardized recipes that meet high-quality and presentation standards.
• Stay current with food and restaurant trends and incorporate them into menu offerings.
• Maintain a visible presence in the dining room, engaging with guests to ensure their satisfaction.
• Oversee all kitchen operations, including controlling operational, food, and labor costs.
• Complete administrative tasks such as employee performance appraisals, scheduling, time and attendance, and payroll.
• Operate and maintain large kitchen equipment, including dish machines, floor buffers, kettles, tilt skillets, and rotary ovens.
• Ensure proper portion control, adherence to recipes, and timely food production.
• Manage food inventory, including proper rotation, storage, and maintenance.
• Uphold strict cleanliness and maintenance standards for the kitchen and all equipment.
• Provide effective leadership, training, and guidance to all kitchen employees.
• Promote and exemplify the company's core values (Big Six: Fun, Friendly, Quick, Comfortable, Clean, and Safe).

Qualifications

• Associate's degree or equivalent combination of education and 5 years of full-service gourmet, high-end, or upscale a la carte service restaurant experience.
• Proven knowledge of culinary arts, various cuisines, food science, and nutrition.
• Demonstrated ability to prepare and cook high-quality, visually appealing dishes.
• Experience in menu development and implementation.
• Strong understanding of kitchen operations, cost control, and inventory management.
• Previous experience in supervising and managing kitchen staff, including performance evaluations and scheduling.
• Proficiency in operating standard kitchen equipment.
• Knowledge of and adherence to sanitation and safety regulations.
• Excellent communication, interpersonal, and leadership skills.Li?