Chef de Cuisine
Agua Caliente Casinos•Palm Springs, CA
•Onsite
About The Position
Coordinates, plans, and directs the high-quality production of food and services within the kitchen. Oversees kitchen employees and production areas, maintains compliance with company standards and applicable regulations, and manages food and labor costs. May work at any Food & Beverage food-production or food-service workstation within the casino and/or hotel. Provides excellent guest service to guests and internal clients and follows Tribal Ordinances, Regulations, the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.
Requirements
- High school diploma or GED.
- At least 3 years of experience managing a high-volume food operation.
- At least 3 years of experience managing a staff of 3–10 employees.
- Ability to stand, move, and work throughout office areas and properties; walk up to 1½ miles; climb stairs; and sit at a desk or workstation for the duration of the shift.
- Ability to grasp, bend, lift, carry, or otherwise move goods weighing at least 25 pounds intermittently.
- Sufficient hand dexterity to use office equipment, including a computer keyboard, calculator, general office equipment, and multi-line telephone.
Nice To Haves
- A degree in culinary arts or a related college degree.
Responsibilities
- Oversee hiring, training, and evaluation of all kitchen employees.
- Maintain thorough working knowledge of the kitchen area and the correct operation of all equipment.
- Ensure food and beverage production, service, and storage areas—including refrigerators and dry storage—meet company standards and applicable regulations.
- Supervise production areas and ensure production standards are met.
- Inform the Executive Sous Chef of production shortages.
- Manage food and labor costs.
- Work at assigned food-production and/or food-service stations within the casino and/or hotel as needed.
- Document and immediately report exceptions, variations, or deviations upon becoming aware of them.
- Provide excellent service to guests and internal clients.
- Adhere to Tribal Ordinances, Regulations, the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.
- Supervise Culinary Sous Chef and culinary staff.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
