Chef de Cuisine

Agua Caliente Casino Palm Springs; Palm Springs (CA); Sur place; USD 60 000 - 90 000; Plein temps

Résumé du poste

Agua Caliente Casino Palm Springs in Palm Springs, CA seeks an experienced Culinary Sous Chef to coordinate high‑volume kitchen production, supervise 3–10 staff, and ensure consistent quality and sanitation standards.

You will oversee hiring, training, and evaluation, manage food and labor costs, work across F&B stations as needed, and report shortages or deviations promptly, while delivering excellent guest service in a casino hotel environment.

Qualifications

• High school diploma or GED required.
• Culinary arts degree or related college degree preferred.
• Minimum 3 years' experience managing a high-volume food operation.
• Minimum 3 years' experience supervising 3–10 staff members.

Responsabilités

• Oversees hiring, training and evaluation of kitchen staff.
• Maintains knowledge of kitchen area and proper operation of equipment.
• Ensures all F&B production, servicing and storage areas meet company standards and regulations.
• Supervises all production areas to meet production standards.
• Manages food and labor costs.
• May be assigned to any F&B production or service station within the casino/hotel.
• Documents and reports deviations promptly; provides excellent guest service.

Connaissances

Staff management

Kitchen operations

Food safety

Cost control

Formation

High school diploma/GED

Culinary degree preferred

Outils

Kitchen equipment operation

Description du poste

Job Description SummaryCoordinates, 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 ResponsibilitiesCulinary Sous ChefCulinary StaffAccess to Sensitive Areas and InformationAs per the ACGC Access MatrixSignatory AbilityAccounting related forms as they pertain to job responsibilitiesHR Related Forms as they pertain to job responsibilitiesRequired Education and/or ExperienceHigh 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 DemandsTo 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.