Executive Sous Chef of Culinary Development

Description & Requirements: Being a part of the Cache Creek team comes with amazing benefits: Great Pay Opportunities to Grow Gas Discounts Dental Insurance Life Insurance Paid Time Off (PTO) Recognition Program Free meals in our Employee Dining Room Weekly Paychecks Affordable Healthcare Medical Insurance Vision Care Insurance 401k Savings Plan Tuition Reimbursement Employee Discounts Direct Deposit Summary The Executive Sous Chef of Culinary Development is responsible for creating and implementing an ACF-accredited instructional food arts program.
The Executive Sous Chef of Culinary Development will develop and foster employees’ skills in Culinary Arts, food safety & sanitation, industry quality standards, safety, proper use of industry equipment and fundamentals of kitchen operations.
The Executive Sous Chef of Culinary Development educates employees to become better cooks and potentially into chef level skills.
The Executive Sous Chef of Culinary Development fosters a learning environment where employees are encouraged to ask questions and learn about the culinary arts in detail.
Instruction involves hands-on participation from employees’ so they can develop a firmer understanding of the practice.
Essential Duties and Responsibilities include the following.
Other duties may be assigned.
Train employees’ culinary terminology, food cuisines, meat, fish and poultry fabrication and general food knowledge.
Train employees about supplies, pricing, costing, menu planning, safety, and sanitation issues that arise in the restaurant.
Provide a work based learning environment, including a lab setting or kitchen setting for employees to cook and demonstrate firsthand techniques.
Providing instruction in accordant with established curriculum.
Prepare course materials, homework assignments and handouts based on National and State of California standards Responsible for training and assisting Serv-Safe and Sanitation classes.
Foster and collaborate with employees of career opportunities in, and related to, the field of Culinary Arts within CCCR restaurant and culinary departments.
Evaluate and grade students/employees' class work, assignments, and papers.
Compile, administer and grade examinations.
Maintain student attendance records, grades, and other required records.
Weekly report to Executive Chef regarding progress and discuss opportunities within department.
Keep abreast of developments in their field by reading current literature, conduct program advisory meetings, and participating in professional organizations, coursework, and conferences.
Assist with internal department audits weekly.
Participate in student recruitment, registration, and placement activities.
Participate in CCCR and community events.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.
The requirements listed below are representative of the knowledge, skill and/or ability required.
Education and/or Experience Associates degree; Five years’ experience in a food service setting as an executive chef or comparable position; or equivalent combination of education and experience.
Prior catering experience, teaching experience, and food service supervisory experience.
Age Requirement Must be at least 21 years of age.
Language 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.
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.
Certificates, Licenses, Registrations Cache Creek Casino Resort Tribal Gaming License Serv Safe Certification Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodations.
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.
The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.
While performing the duties of this job, the employee is frequently exposed to moving mechanical parts.
The employee is occasionally exposed to wet and/or humid conditions; fumes or airborne particles; extreme cold; extreme heat and risk of electrical shock.
The noise level in the work environment is usually loud.