CHEF POM RESTAURANT

Fantasy Springs Resort Casino; Indio (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Fantasy Springs Resort Casino is seeking a seasoned culinary leader to oversee the day-to-day operation of the POM Restaurant and to supervise all aspects of the kitchen. You will implement training programs, manage schedules, and drive food quality and cost controls in a high-volume environment.

The role requires a culinary arts degree or apprenticeship, 2–5 years of progressive culinary management, and strong leadership with knowledge of safety and dietary requirements.

Qualifications

• Education: Culinary arts degree or apprenticeship preferred; high school diploma or GED required.
• Experience: 2–5 years in progressive culinary management or high-volume restaurant supervisory role.
• Skills: advanced cooking, menu planning, inventory control, budget management, staff training and leadership.

Responsibilities

• Oversee day-to-day operation of the POM Restaurant.
• Supervise all aspects of the POM Restaurant.
• Develop flexible schedules and control labor costs.
• Monitor inventory and food costs; manage ordering and receiving.
• Ensure compliance with dietary needs, safety and health standards.

Skills

Culinary management

Staff training

Budget management

Inventory control

Menu planning

Communication

Labor cost control

Food safety

Education

Culinary arts degree or formal apprenticeship

High school diploma or GED

2–5 years of progressive culinary management or high-volume restaurant experience

Job description

Description

Summary:

Responsible for the day-to-day operation of the POM Restaurant. Operate the kitchen in a successful manner as directed by Executive Chef. Will be supervising all aspects of the POM Restaurant.

Essential Duties and Responsibilities include:

• Must be familiar with traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food.
• Must be aware of contemporary nutritional and health requirements of customer base including dietary and safe food restrictions.
• Must have an active repertoire of recipes to advance the culinary experience of the staff, and be effective in communicating this curriculum to staff through an ongoing training program.
• Understands production ordering, executing, storing and delivery of product.
• Aware of inventory controls on a daily basis and able to conduct monthly inventory for department as required.
• Capable of developing flexible schedules and controlling labor costs.

This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.

Supervisory Responsibilities:

This position has supervisory responsibilities.

Requirements

Education and Experience

• Must be 21 years of age or older.
• High school diploma or GED.
• Culinary arts degree or formal apprenticeship preferred.
• Two to five years of progressive culinary management or high-volume restaurant experience.
• Prior experience in a high volume kitchen in a supervisory role required.

Skills and Knowledge

• Advanced cooking, food preparation, and menu planning techniques.
• Strong inventory, food cost control, and budget management.
• Staff training, scheduling, and kitchen leadership.
• Casino/Hotel Resort experience preferred.
• Advanced Computer knowledge. Basic math skills.
• Ability to communicate effectively at all levels.
• Must be able to lift and carry up to 50 lbs.

Work Environment:

Work entails various conditions of noise levels, temperature, illumination, air quality, crowding, balance and handling of sharp and hot objects. Long hours with over time required at times. Work requires knowledge and use of chemicals and electrical equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employees working in the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.