Executive Chef for Fine Dining Steakhouse

Arizona Culinary; Chandler, Northern (AZ, KY); Hybrid; USD 70,000 - 110,000; Full time

Job summary

Gila River Resorts & Casinos in Chandler, AZ is seeking a seasoned culinary leader to oversee the Prime Restaurant team. You will supervise the Chef de Cuisine, Sous Chefs, and Cooks, ensuring exceptional guest experiences, quality, and consistency in menu execution.

This role emphasizes cost control, staff development, and adherence to food safety standards while maintaining the goals of profitability and compliance.

Qualifications

• Oversee daily culinary operations to ensure guest satisfaction.
• Manage budgeting, portion control, inventory, and labor costs.
• Ensure recipes and standards are followed for consistency and quality.

Responsibilities

• Promotes and provides excellent guest service experience to both internal and external guests.
• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective managing of culinary leaders, cross-training and development of team members.
• Ensures that the purchasing and preparation of all food products meet company standards of quality and consistency. This positions primary focus is to ensure the recipes at Prime Restaurant are maintained and executed as directed.
• Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Provides accurate costing on all menu items to Executive Chef
• Ensures the coordination of the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.

Job description

This is your Moment.

At Gila River Resorts & Casinos, we're looking for more than employees. We're looking for Moment Makers. People who combine professionalism with genuine warmth, who anticipate needs before they're spoken, and who take pride in turning everyday interactions into unforgettable experiences. Our team understands that exceptional service is about what you do, but true hospitality is about how you make people feel.

What You'll Accomplish

This position provides management oversight to the Chef de Cuisine, Sous Chefs, and Cooks in the day to day business operation of the Prime Culinary Staff at Wild Horse Pass. This position oversees the direction of the culinary team’s daily activities in accordance with the Food and Beverage policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment by performing the following duties, as well as demonstrating the GILA WAY.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned.

• Promotes and provides excellent guest service experience to both internal and external guests.
• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective managing of culinary leaders, cross-training and development of team members.
• Ensures that the purchasing and preparation of all food products meet company standards of quality and consistency. This positions primary focus is to ensure the recipes at Prime Restaurant are maintained and executed as directed.
• Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Provides accurate costing on all menu items to Executive Chef
• Ensures the coordination of the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.