Executive Chef

Augustine Casino • Coachella, CA

3d

About The Position

The Executive Chef oversees and is accountable for menu development for Café 54, Menyikish Bar & Grill, and the Employee Dining Room. The role ensures food safety and quality in food preparation and develops menus with strategic food costs, specifications, and recipes.

The Executive Chef manages and supervises kitchen operations and staff, develops the culinary team through training and resources, and guides operations while delegating responsibilities as appropriate. The role monitors food and supply inventory, equipment quality, and operational efficiency; maintains kitchen cleanliness and sanitation; and ensures safety standards and sanitary requirements are met. The Executive Chef also ensures banquet event orders (BEOs) are fulfilled accurately and on time, coordinating with necessary parties, and supports excellent customer service through collaboration across departments.

The position includes preparing and cooking food, conducting regular meetings with cooks and sous chefs, managing ordering and transfers, performing health inspections, and handling guest or coworker interactions professionally. Other duties may also be performed. Qualified Indian candidates receive preference under Tribal Law; non-Indian applicants may be considered if no qualified Indian Preference eligible candidates are available. The employer is an equal opportunity employer within the scope of Indian Preference.

Requirements

• Valid Food Handler’s Certification is required before a job offer can be extended.
• Must be able and willing to obtain ServSafe Manager certification within 30 days of employment.
• Proven experience as a Sous Chef or in a similar role in a high-volume restaurant.
• In-depth knowledge of culinary techniques and cooking methods.
• Strong leadership and communication skills, including effective English communication.
• Ability to work in a fast-paced environment, manage multiple tasks and projects, and prioritize work.
• Excellent time-management and organizational skills.
• Ability to work under pressure and meet deadlines.
• Knowledge of food safety regulations, kitchen sanitation standards, and Health Department regulations.
• Ability to analyze and solve problems effectively.
• Ability to work collaboratively with a team and independently.
• Self-motivated.
• Ability to work safely with chemicals and ensure staff follow safety procedures.
• Ability to wear protective equipment such as goggles, an apron, gloves, and boots.
• Strong administrative skills, including experience writing reports and schedules, completing evaluations, and using Excel spreadsheets.
• Ability to perform all duties to company standards and meet all physical requirements.
• Flexibility to work holidays, evenings, and weekends.
• Ability to handle and effectively resolve guest or coworker interactions.
• Ability to use the Stratton Warren ordering system effectively.
• Ability to speak publicly in front of a large crowd with professionalism.
• Ability to perform health inspections according to Federal, State, and FDA requirements.
• Ability to stand for long periods and lift heavy objects.

Responsibilities

• Oversee and be accountable for menu development for Café 54, Menyikish Bar & Grill, and the Employee Dining Room.
• Ensure food quality and presentation meet established departmental standards.
• Develop menus, standard recipes, and techniques that support strategic food costs and consistent food preparation, presentation, and taste.
• Establish controls to minimize food costs and supply waste.
• Prepare and cook food to order according to established recipes and procedures.
• Monitor and maintain food and supply inventory levels, and perform accurate ordering and transfers.
• Oversee kitchen and equipment cleanliness and sanitation.
• Train and develop kitchen staff and ensure they follow safety and quality standards.
• Manage kitchen operations and supervise staff, providing training and resources to support the culinary team.
• Conduct regular meetings with cooks and sous chefs to keep culinary staff informed and educated.
• Guide and supervise culinary operations, delegating responsibilities as appropriate.
• Monitor equipment quality and continuously improve operational efficiency.
• Ensure safety standards and sanitary requirements are met.
• Ensure banquet event orders are fulfilled accurately and on time, communicating with necessary parties.
• Collaborate with other departments to support excellent customer service and maintain positive, professional working relationships with staff.
• Perform monthly health inspections and health inspections to applicable Federal, State, and FDA requirements.
• Perform banquet events for VIP guests or large outdoor events.
• Communicate professionally and effectively resolve positive or negative interactions with guests or coworkers.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed