Job description

Pay Rate: Salaried

Job Description Summary
Coordinates, plans and directs the high quality production of food and services within the kitchen.

Essential Duties and Responsibilities (other duties may be assigned)

• Oversees the hiring, training and evaluation of assigned kitchen employees.
• Ordering, inventory and budget management
• Researches and develops new products and develops an analysis of the cost/profit benefits.
• Reviews new techniques for food preparation and presentation
• Has thorough working knowledge of the kitchen area along with the correct operation of all equipment.
• Ensures all F&B production, servicing and storage areas, including refrigerators and dry storage, are maintained in accordance with company standards, as well as all applicable regulations.
• Maintains a superior food quality.
• Maintains proper storage and rotation of all food items.
• Supervises all production areas and ensures production standards are being met.
• Informs Executive Sous Chef of any shortages in production.
• May be assigned to any of the Food &Beverage food production and/or food servicing work stations within the casino and/or hotel.
• Maintains budgeted food cost and labor cost.
• Assists with the development of all menus and creates food ideas.
• Follows up on guest complaints.
• Gives direction and develops culinary Sous Chefs.
• Oversees the food deliveries through kitchen receiving.
• Participates in taste testing on all new products with the Executive Chef and F&B Director.
• Demonstrates knowledge of safety procedures to insure Team Member safety.
• Documents and reports all exceptions/variations/deviations immediately upon awareness.
• Provide excellent guest service to both guests and internal clients.
• Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

Supervisory Responsibilities

• Culinary Sous Chef
• Culinary Staff

Qualifications

Required Education and/or Experience

• High school diploma/G.E.D.
• Culinary arts or related college degree preferred.
• Minimum 6 years of experience in managing a high-volume, food operation.
• Minimum 6 years of experience in managing a staff of 10 – 25 employees.
• Must be able to obtain a Riverside County Health Department card within one week of employment.

Working Conditions/Physical Demands

• To perform this job successfully, the individual must me able to stand, move and work throughout the office area and properties, including walking up to 1 mile, climbing stairs and sitting at a desk/work station for the duration of the shift. Also may be subjected to a smoke filled environment.
• The noise level in the work environment is usually moderate, but will escalate when located in the casino environment. Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs. on an intermittent basis, and sufficient dexterity of hand in order to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Experience level:

• 6 years

Pay rate:

• Yearly pay

Work setting:

• Fine dining restaurant
• Hotel
• Resort
• Upscale casual restaurant

Ability to commute/relocate:

• Rancho Mirage, CA 92270: Reliably commute or planning to relocate before starting work (Required)

Experience:

• high-volume culinary/food operations: 6 years (Preferred)
• manangement of culinary staff: 6 years (Preferred)

Work Location: One location

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