EXECUTIVE CHEF

Chukchansi Gold Resort & Casino•Coarsegold, CA

1d•Onsite

About The Position

Responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are satisfied. The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. The Team Member may be exposed to a smoke-filled environment when on the casino floor. Nestled near the awe-inspiring Yosemite National Park, Chukchansi Gold Resort & Casino invites guests to experience the natural beauty of the Sierra foothills while enjoying world-class gaming, dining and entertainment. Whether guests are drawn to the latest slot machines or fast-paced table games, seeking casual or upscale dining options, or looking for luxurious accommodations and thrilling energy, Chukchansi offers the ultimate California destination for a delightful and unforgettable getaway WHERE WORK MEETS PLAY! We're seeking individuals who embody teamwork, exude positivity, thrive in social settings and enjoy brightening others' days. Does this sound like you? If so, we look forward to hearing from you!

Requirements

High School diploma or GED required.
Minimum of four to six years’ experience as an Executive Chef in a high volume resort or casino.
Strong interpersonal and communication skills required.
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
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.
While performing the duties of this job, the Employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear.
The Employee frequently is required to stand and walk.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Nice To Haves

Certification in culinary arts from an accredited educational institution, as well as an Associate’s degree in a culinary program is preferred.

Responsibilities

Perform excellent customer service at all time.
Responsible for the staffing, training evaluating and coordination of all food production Employees.
Ensures all specs in all recipes and food apportionment are met.
Maintains excellent kitchen hygiene conditions at all times.
Controls food and labor costs on a continual basis within approved budgetary controls.
Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the Manager of the venue.
Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
Ensures proper execution of the preparation, portioning and garnishment of all foods.
Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Employees.
Provides all Employees with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.
Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Employee relations.
Responsible for the supervision of all kitchen operations in Food &Beverage.
Ensures adequate amount of food is ordered and prepared in all food venues.
Responsible for maintaining a consistent, regular attendance record.
May be used as an usher as needed by management for events.
Supervises all Kitchen employees.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.