Chef de Cuisine (Employee Dining Room)

• Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions. 
• Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas. 
• Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses. 
• Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to team members through ongoing training programs. 
• Completes daily, weekly, monthly inventory to ensure proper ordering. Establishes par for all purchasing as well as production. 
• Protects the assets of Soboba Resort Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems. 
• Responsible for overseeing the operational aspects of the kitchen division in meeting set standards. 
• Administrative and operational support to the executive chef in meeting all divisional set targets. 
• Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff. 
• Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling. 
• Maintain a high level of safety and sanitation. 
• Instill budgetary controls using established budget on an everyday basis. 
• Assists in supervising cooks and line staff in daily operations. 
• Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items. 
• Check all walk-in coolers and freezers daily to insure proper rotation, storage and usage of all food items. 
• Ability to plan organize and operate all stations in their outlet Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs.
• Ensure adherence to quality expectations and standards. 
• Must be physically present to work a regular, reliable, and predictable work schedule in accordance with business demands, and maintain a consistent and regular attendance record.
• Perform special projects and other responsibilities, tasks, or duties as requested. 

• Assist hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs.
• Speak with others using clear and professional language. 
• Develop and maintain positive working relationships with others; support team to reach common goals. 

• Must be 21 years of age, or older.
• High School Diploma or GED equivalent required.
• Associates Degree in Culinary Arts, considered a plus but not required. 
• Minimum of three (3) to five (5) years of experience in a Chef position working in a full-service restaurant.
• Minimum of two (2) years of supervisory/ management experience working in a kitchen, required. 
• Firm understanding and practical application of health and safety standards and laws.
• Knowledge of all aspects of kitchen and culinary operations.
• Familiar with traditional / contemporary methods of preparing and presenting local, regional, national and international styles of food.
• Must be able to provide evidence of eligibility to work in the United States of America.

• 401k Plan   
• Basic Life Insurance (employer paid) with the option to purchase Supplemental Life Insurance
• Medical available to employees at a significantly reduced cost. Dental & Vision paid for the employee.
• Employee Assistance Program   
• Wellness Program (Annual Health Fair, Wellness Education, and Incentive Programs)  
• Paid Time Off   

• Reward and Recognition Program (Quarterly, and Annually)   
• Team member Incentives   
• Discounted Team member meal  

Salary Details

• Full-Time Position
• Salary Range $74,000- $93,000 is dependent on candidate’s experience, education, and skill set.