Culinary Operations Lead – Food Court

Infor; Temecula (CA); Sur place; USD 75 000 - 110 000; Plein temps

Résumé du poste

Pechanga Resort Casino seeks a Food Court Chef to oversee daily operations of the Culinary Department, ensuring high quality meals and adherence to safety standards. You will lead kitchen staff, optimize food and labor costs, train team members, and implement continuous improvement while maintaining PRC quality guidelines and scheduling plans.

Minimum requirements include a high school diploma or GED, with eight years’ experience including three as a chef; proficiency with Word/Excel and strong

Qualifications

• High school diploma or GED required; AA degree preferred.
• Eight+ years in culinary roles with at least three as a chef.
• Experience with kitchen management and safety standards.

Responsabilités

• Lead and guide team in preparation and serving of meals meeting dietary restrictions.
• Identify defects, improve quality, and maintain sanitation and safety.
• Manage food and labor costs to meet budgets and objectives.
• Develop and train staff through ongoing programs and reviews.
• Oversee inventory, par levels, and purchasing processes.
• Safeguard assets and maintain confidentiality of team information.
• Ensure kitchen operations align with department targets and standards.
• Provide administrative support to the Executive Chef team as needed.
• Introduce new cooking techniques, recipes, and equipment to staff.
• Run daily kitchen operations and equip staff for safe handling of foods.
• Uphold safety and sanitation across all outlets.

Connaissances

Word

Excel

Stratton Warren

Kronos

Health & Safety

Culinary operations

Interpersonal skills

Menu planning

Formation

High School diploma or GED

Associate's degree preferred

8+ years experience including 3 years as a chef

Outils

Word

Excel

Stratton Warren

Kronos

Description du poste

Pechanga Resort Casino seeks a Food Court Chef to oversee daily operations of the Culinary Department, ensuring high quality meals and adherence to safety standards. You will lead kitchen staff, optimize food and labor costs, train team members, and implement continuous improvement while maintaining PRC quality guidelines and scheduling plans.

Minimum requirements include a high school diploma or GED, with eight years’ experience including three as a chef; proficiency with Word/Excel and strong