Steakhouse Room Chef

THUNDER VALLEY CASINO•Lincoln, CA

About The Position

The Steakhouse Room Chef provides hands-on culinary leadership for a high-volume, premium steakhouse operation delivering exceptional quality, precision execution, and elevated guest experiences. This role requires proven experience balancing luxury steakhouse standards with a sustained high level of covers, strong brigade leadership, and disciplined execution during peak business periods. The Room Chef is responsible for driving creative culinary excellence, operational efficiency, team development, and financial performance while maintaining AAA Four Diamond service expectations. This position partners closely with the Executive Chef and Food & Beverage leadership to uphold brand integrity, consistency, and innovation within one of the resort’s flagship dining venues. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Requirements

Minimum five (5) years of progressive culinary leadership experience in a highvolume, upscale dining, fine-dining or luxury hospitality environment.
Steakhouse or premium protein-driven restaurant experience strongly preferred, including familiarity with broiler operations, high-heat cooking techniques, and classic steakhouse preparations.
Demonstrated ability to execute elevated cuisine at scale while maintaining consistency, quality, and presentation standards.
Proven experience leading, training, and developing culinary teams in fast-paced service environments.
Strong understanding of food cost controls, labor management, inventory systems, and yield optimization.
Working knowledge of premium proteins, fabrication principles, portion control, and quality specifications.
Proficiency with modern kitchen technology, inventory platforms, and time & attendance systems.
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Must be able to work a flexible schedule, including evenings, weekends, and holidays.
Must have current ServSafe Manager Certificate.
Must be at least 21 years of age.
Must be able to obtain UAIC Tribal Gaming License.
Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
Must be able to lift 50 lbs. with or without assistance.
Must be able to push up to 250 lbs. on a pushcart.
Must be able to enter walk-in units with temperatures to -10 degrees.
Ability to handle heat from cooking appliances, food, and washing materials.
Ability to stand for duration of shift, conduct frequent room walks, bend and reach to a height of 6 feet with or without assistance.
Requires normal sense of smell, taste, touch, and sound.

Nice To Haves

Computer proficiency is preferred.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” companywide service mission and demonstrate AAA Four Diamond service standards at all times.
Lead daily execution of a high-volume, upscale steakhouse kitchen, maintaining uncompromised food quality during peak service periods.
Ensure precise execution of classic and contemporary steakhouse techniques.
Supervise, train, coach, and oversee kitchen staff and food line preparation and presentation. Responsible for maintaining quality controls, par levels, and production sheets.
Lead with a teacher’s mindset by coaching, mentoring, and developing Sous Chefs and culinary Team Members within a performance-driven, accountability-focused environment.
Foster a culture of professionalism, discipline, teamwork, and pride in craftsmanship. Develop bench strength through structured training, cross-training, and succession planning.
Ensure all dishes reflect fine-dining quality, authenticity, and consistency in flavor, technique, and presentation.
Oversee production planning to support sustained volume without sacrificing quality or consistency.
Partner with Executive Chef on menu engineering, seasonal feature development, cost modeling and margin optimization.
Test, refine, and standardize recipes, portion sizes, and plating specifications.
Monitor product quality, freshness, and proper storage at all times.
Mentor and train culinary Team Members on cooking techniques, preparations, and recipes, ensuring food quality, food safety and presentation are always secured.
Conduct performance feedback and support ongoing culinary development.
Utilize all in-house systems for placing orders from the main kitchen, bakery, garde manger, and butcher shop.
Seek creative ways to drive Team Member efficiency through modernization of equipment and process management that exceed Guest expectations.
Follow proper Indian Health Department Rules and Regulations, HACCP, along with Sanitation and Safety Procedures. Ensure compliance with food safety regulations and maintain a clean and organized kitchen.
Operate and oversee use of equipment and kitchen appliances. Enter and track maintenance requests for kitchen equipment.
Ensure that all kitchen equipment is in good working order and that the work area is clean, safe and free of any hazardous conditions.
Maintain standards of sanitation, kitchen hygiene, food service techniques and safety. Monitor sanitation practices to ensure that Team Members follow standards and regulations.
Check the quality and specifications of all food products delivered to Thunder Valley Casino Resort related to your area of responsibility.
Record production, administrative responsibilities, and operational data on specified forms and folders as instructed by the Executive Chef.
Analyze sales mix, covers, and volume trends to align staffing and production strategies.
Follow SOPs, recipe books, P&Ps, operational guidelines, and all necessary processes ensuring a consistent AAA Four Diamond experience is provided to all internal and external Guests.