GENERAL SUMMARY
The Assistant Production Chef is responsible for supervising and monitoring the daily operations of the Production department, in accordance with PR&C regulations. Ensures the timely completion of all project related tasks, in accordance with established procedures. Participates in the development and implementation of the department’s staffing/scheduling plan. Provides direction to subordinates on improving job performance and contributes feedback to the team member’s performance review.


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 and Casino.


KEY RESPONSIBILITIES
• Assist with managing department operations in accordance with PR&C and departmental standards.
• Provide leadership and guidance to one team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
• Must maintain production orders and manage inventory of Production Kitchen.
• Coach, counsel and assist in conducting performance evaluations of production team.
• Perform all reasonable requests from the management team.
• Knowledge of production processes, quality control, costs, and other techniques to maximize revenue.
• Knowledge of machines and tools, including their designs, uses, repair and maintenance.
• Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas.
• Completes daily and weekly inventory to ensure proper ordering. Establishes par for all purchasing as well as production.
• Assist in daily operation of the Production Kitchen as needed. Provides all staff with the necessary tools and equipment for safe food handling.
• Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items.
• Must maintain high level of safety and sanitation.
• Protects the assets of Pechanga Resort & Casino and maintains confidentiality and integrity when accessing team member information maintained in department files/systems.
• Other duties as assigned.

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QUALIFICATIONS AND GUIDELINES

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EXPERIENCE/TRAINING/EDUCATION: One-year certificate from college or technical school; and / or at least five years’ previous experience is preferred to successfully perform this job.

COMMUNICATION SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

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:
• Working knowledge of Microsoft Word, Excel, Outlook and the Internet
• 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.
• Must be able to work in a smoking environment.
• Must be able to work any day of the week and scheduled shift.

CERTIFICATES, LICENSES, REGISTRATIONS
• Qualify to obtain a gaming license.
• Food Handler’s or equivalent Food safety/health card
• Valid Drivers License

OTHER QUALIFICATIONS:
 Requires prolonged standing and walking. Requires mobility, normal hand/eye coordination and manual dexterity. Requires bending and reaching from floor to a height of 6 ft. Requires lifting of 50 lbs. Requires transporting, pushing, pulling and maneuvering of carts weighing up to 400 lbs. Work requires knowledge and use of chemicals and electrical equipment.
 Understands the five mother sauces and numerous of their derivatives and is able to make them in varying quantities.
 Ability to prepare all types of Standard dressings and develop new and creative Dressing Recipes
 Can identify and Prepare Produce and Fresh Vegetables and know how best to prepare and fabricate
 Can identify major cuts of meats and knows how to best fabricate and prepare them in single, multiple and mass production settings of over 1000.
 Can identify and prepare fish, shellfish and all poultry products from a purveyor ready state and knows the preferable methods for fabricating and cooking them for individual and mass production events.
 Can identify and prepare all commonly available fruits, vegetables and other culinary related items.