EXECUTIVE CHEF

Chukchansi Gold Resort & Casino • Coarsegold, CA

19d

About The Position

The Executive Chef is responsible for quality assurance of all finished products at the venue and supervises food production to ensure Company specifications and standards are met. The role oversees kitchen operations across Food & Beverage, including staffing, training, food preparation, food ordering, sanitation, and budget controls. The position also supports customer service and employee relations, communicates pertinent information between management and employees, and may serve as an usher for events when requested by management.

The role supervises all kitchen employees and carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Duties include interviewing, hiring, training, assigning and directing work, evaluating performance, rewarding and disciplining employees, and resolving complaints and problems.

Requirements

• High school diploma or GED required.
• Four to six years of experience as an Executive Chef in a high-volume resort or casino.
• Strong interpersonal and communication skills.
• Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; and speak effectively before groups of customers or employees.
• Ability to work with mathematical concepts including probability and statistical inference, and apply fractions, percentages, ratios, and proportions to practical situations.
• Ability to define problems, collect data, establish facts, draw valid conclusions, interpret technical instructions in mathematical or diagram form, and deal with abstract and concrete variables.
• Ability to meet the physical demands of regularly handling objects, reaching, and talking or hearing, and frequently standing and walking.
• Required vision abilities include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

• Certification in culinary arts from an accredited educational institution.
• Associate’s degree in a culinary program.

Responsibilities

• Provide excellent customer service at all times.
• Staff, train, evaluate, and coordinate food production employees.
• Ensure recipe specifications and food apportionment requirements are met.
• Maintain excellent kitchen hygiene and sanitation conditions.
• Control food and labor costs within approved budgetary controls.
• Make recommendations to the venue Manager regarding hiring, termination, suspension, and counseling.
• Know and enforce State Health Department regulations and applicable health, sanitation, and food-safety requirements.
• Ensure proper preparation, portioning, and garnishment of food.
• Participate in and preside over departmental and venue meetings, facilitating the flow of relevant information from management to employees.
• Provide employees with appropriate training and counseling in accordance with Company policies and procedures.
• Work with department management to resolve venue conflicts and disputes while maintaining high standards of customer service and employee relations.
• Supervise all kitchen operations in Food & Beverage.
• Ensure adequate food is ordered and prepared across food venues.
• Maintain a consistent, regular attendance record.
• Serve as an usher for events when requested by management.
• Interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, address complaints, and resolve problems.

Benefits

• Medical insurance
• Vision insurance
• 401(k) with employer match and immediate vesting
• Life insurance
• Meals, including free and discounted meals in the Team Dining Room
• Reduced workday hours
• Paid time off
• Holiday gifts and raffles
• Discounts for Costco memberships, the Monterey Bay Aquarium, Six Flags, Verizon Wireless, and Chukchansi Park

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED