We-Ko-Pa Casino - Chef De Cuisine

Fort McDowell Golf Club•Fort McDowell, AZ

About The Position

The Chef De Cuisine oversees back-of-house kitchen operations for Ember, the fine dining restaurant at We-Ko-Pa Casino Resort. Under the direction of the Executive Sous Chef, the role manages daily kitchen operations, including menu development, ordering, preparation, recipes, evening dining service, and consistent, detail-focused execution. The position also provides back-of-house support to banquets, restaurants, buffets, and quick-service restaurants as business demands require. The Chef De Cuisine is responsible for seasonal menu rotations, competitive-set analysis, dinner-service operations, recipe consistency, food costing, and scheduling back-of-house team members. The role oversees tasting menus and group-event menus and their execution, and supports the successful opening of the fine-dining restaurant. The Chef De Cuisine promotes the resort’s We-Ko-Pa-Way Service Culture and provides exceptional service to internal and external guests. The position manages menu development, plate presentation, production, stewarding, staffing, food safety, sanitation, and culinary training. It oversees cooks and stewards, food preparation, service-line efficiency, standard operating procedures, menu specifications, recipes, build sheets, portion control, and plate appearance. The employee must comply with applicable state health regulations and IHS health inspections, maintain proper food labeling and storage, and control waste. A culinary practical is required. The employee must obtain and maintain a State/Tribal License, including an extensive background check, and pass a pre-employment drug test.

Requirements

At least 2 years of experience as an Executive Chef or Chef De Cuisine for a diamond-rated restaurant or comparable is listed as a preferred minimum qualification.
Highly skilled in overall kitchen operations and menu planning.
Experience in high-volume, multi-unit operations.
Valid food handler’s permit.
Serve Safe certification.
Valid Title 4 training and liquor management training.
Must complete a culinary practical.
Must be able to obtain and maintain a State/Tribal License, including an extensive background check.
Must pass a pre-employment drug test.
Must be able to lift more than 50 pounds and push or pull 100 pounds.
Must comply with applicable state health regulations and IHS health inspections.

Nice To Haves

Experience opening a new restaurant or resort.
Four to five years of diamond resort and/or casino experience.
Culinary degree.
Membership in a federally recognized Indian tribe; applicants seeking Indian Preference must submit a Certificate of Indian Blood with their application.

Responsibilities

Oversee daily back-of-house operations for the Ember fine dining restaurant, including menu development, ordering, preparation, recipes, and evening dining service.
Provide back-of-house support for resort banquets, special events, restaurants, buffets, and quick-service restaurants as business demands require.
Manage seasonal menu rotations and conduct competitive-set analysis.
Oversee dinner-service operations, recipe consistency, food costing, and scheduling of back-of-house team members.
Oversee tasting menus and group-event menus and their execution.
Support the successful opening of the fine-dining restaurant.
Manage menu development, plate presentations, production, stewarding, and staffing for the specialty restaurant, and support other back-of-house operations as needed.
Maintain culinary training initiatives covering food safety, sanitation, cooking procedures, and the use and care of knives, steel, and other culinary tools.
Ensure compliance with state health regulations and IHS health inspections; maintain food safety and sanitation, proper food labeling and storage, and waste control.
Teach butchering, carving, and basic cooking fundamentals in supervised areas.
Oversee back-of-house cooks and stewards and lead food preparation according to production sheets.
Maintain efficient service lines and a four-diamond experience by implementing standard operating procedures, menu specification books, recipes, and build sheets.
Ensure line cooks are trained in sanitation, cleaning, and safety, including the practice of cleaning as they go.
Provide exceptional service to internal and external guests and follow the We-Ko-Pa Way Service Standards.
Contribute to team efforts and perform other related duties as required.