Significant experience is required in all facets of food preparation and presentation, to include Butcher, Saucier, Garde-Manger, and Pastry disciplines.Ībilities: Familiar with the operation of a personal computer with Windows operating system and the effective operation of a food purchasing, inventory and management system, such as FoodTrak.

General: Must be age 21 or older. Must qualify for Tribal Non Gaming License.Įducation: High School diploma or GED preferred but not required. A degree in culinary arts from a recognized post-secondary educational institution, such as the Culinary Institute of America (CIA), is strongly preferred.Įxperience: Five or more years as a Chef in a high quality, fine dining establishment. All other tasks as assigned by the Director of F&B or General Manager.Controls food costs by monitoring purchasing specifications, establishing and enforcing storeroom requisition systems, product storage procedures, standardized recipe systems, and waste control procedures.Actively participate in marketing activities that support the restaurants and Prairie Knights.control of hazardous materials and chemicals, first aid, and sanitary work practices. Provides culinary and beverage staff training in all aspects of production, to include safety training.Embraces the goal of operating the best restaurants in North and South Dakota. Creates innovative, industry-leading food and beverage concepts and maintains the highest standards for quality and service delivery.Manages all aspects of his/her duties to include menu development, recipe creation, training, scheduling, hiring, disciplinary action, organization of culinary activities, costs for food and beverage items offered in all retail outlets (Hunters Club, Feast of the Rock, and Tatanka Bar).To provide direction and management of all restaurant’s food and beverage offerings, ensuring that Prairie Knights is providing a creative, exceptional guest experience while maintaining a safe and sanitary working environment for employees. RESPONSIBLE FOR: Restaurant Culinary Staff

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