Chef de Cuisine (37449)

Agua Caliente Casinos; Palm Springs (CA); On-site; USD 75,000 - 110,000; Full time

Job summary

Agua Caliente Casinos in Palm Springs, CA is seeking a Culinary Sous Chef to oversee the high-volume kitchen operations and lead a team of 3–10 staff. You will manage hiring, training and evaluation while ensuring safety, quality, and cost controls.

You’ll supervise production areas, maintain equipment knowledge, and uphold all company standards, regulations, and SOPs, delivering excellent guest service to guests and internal clients.

Qualifications

• High school diploma or GED required.

Responsibilities

• Oversees the hiring, training and evaluation of all kitchen employees.
• Informs Executive Sous Chef of any shortages in production.
• Maintains knowledge of kitchen area and equipment operation.
• Ensures F&B production, servicing and storage areas meet standards.
• Supervises all production areas and ensures production standards are met.
• Manages food and labor costs.
• Documents and reports deviations promptly.
• Delivers excellent guest service to guests and internal clients.
• Adheres to Tribal Ordinance, ACCRS and SOPs.

Skills

Staff management

Hiring & training

High-volume kitchen ops

Guest service

Education

High school diploma or GED

Culinary arts degree preferred

Job description

DescriptionJob 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 Ability Accounting related forms as they pertain to job responsibilitiesHR 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 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.