Chef de Cuisine: Culinary Leader & Menu Innovator

PeopleAnswers, Inc.; Temecula (CA); Hybrid; USD 70,000 - 110,000; Full time

Job summary

Pechanga Resort Casino's Great Oak Steakhouse is seeking a Chef de Cuisine to lead the Culinary Department's daily operations, ensuring quality and safety in accordance with regulatory standards. You will manage staffing and training, control food and labor costs, and oversee inventory and menu execution, while guiding kitchen staff through new techniques and recipes.

This role requires a strong background in high-volume, upscale dining and the ability to enforce budgetary controls and maintain

Qualifications

• High school diploma or GED required.
• AA degree or equivalent preferred.
• Minimum of eight years' experience (including 3 years as a Chef) preferred.
• Equivalent combination of education and experience may be considered.

Responsibilities

• Provide leadership to team members in preparation and serving of high quality meals.
• Identify and correct defects, maintain sanitation and safety in all areas.
• Manage food, labor costs and controllable expenses.
• Train kitchen staff and communicate curriculum through training programs.
• Complete daily/weekly inventory and establish par levels for purchasing.
• Oversee operational aspects of the kitchen and support executive chef team.
• Demonstrate new cooking techniques and equipment to staff.
• Ensure safe food handling and kitchen operations daily.

Skills

Leadership

Budgeting

Staffing

Training

Food Safety

Sanitation

Communication

Operations management

Education

High school diploma or GED

Associate's degree (A.A.) or equivalent

8+ years' experience (3+ years as Chef)

Tools

Word

Excel

Stratton Warren

Kronos

Job description

Pechanga Resort Casino's Great Oak Steakhouse is seeking a Chef de Cuisine to lead the Culinary Department's daily operations, ensuring quality and safety in accordance with regulatory standards. You will manage staffing and training, control food and labor costs, and oversee inventory and menu execution, while guiding kitchen staff through new techniques and recipes.

This role requires a strong background in high-volume, upscale dining and the ability to enforce budgetary controls and maintain