Chef de Cuisine (34922) at Agua Caliente Casinos

Rancho Mirage, California, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

0.0

Posted On

05 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food production, Kitchen management, Staff training, Inventory management, Cost control, Menu planning, Regulatory compliance, Guest service, Team leadership, Equipment operation, Food safety, Personnel evaluation

Industry

Gambling Facilities and Casinos

Description

Job DetailsJob Location: Agua Caliente Rancho Mirage - Rancho Mirage, CA 92270Position Type: Full Time - ExemptJob 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 all kitchen employees. 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. Supervises all production areas and ensures production standards are being met. Informs Executive Sous Chef of any shortages in production. Manages food and labor costs. May be assigned to any of the Food &Beverage food production and/or food servicing work stations within the casino and/or hotel. 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 Access to Sensitive Areas and Information As per the ACGC Access Matrix Signatory Ability Accounting related forms as they pertain to job responsibilities HR Related Forms as they pertain to job responsibilitiesQualificationsRequired Education and/or Experience High school diploma/G.E.D. Culinary arts or related college degree preferred. Minimum 3 years' experience in managing a high-volume, food operation. Minimum 3 years' experience in managing a staff of 3 – 10 employees. Working Conditions/Physical Demands To perform this job successfully, the individual must be able to stand, move and work throughout the office area and properties, including walking up to 1 ½ mile, climbing stairs and sitting at a desk/workstation 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.

Responsibilities

Coordinates, plans, and directs high-quality food production and kitchen services while overseeing staff training and performance. Manages food and labor costs while ensuring all storage and production areas comply with company standards and regulations.