Food Court Chef - Requisition #684245

PeopleAnswers, Inc.; Temecula (CA); On-site; USD 85,000 - 120,000; Full time

Job summary

Pechanga Resort Casino is seeking a Food Court Chef to oversee the daily operations of the Culinary Department, ensuring high quality meals and adherence to PRC standards.

You will develop staffing plans, train staff, and provide direction to improve performance while safeguarding food safety and budgets. This role requires strong leadership and a commitment to excellence in a fast-paced resort environment.

Qualifications

• High school diploma or GED required; AA degree or equivalent preferred.
• Eight years of experience in culinary operations, including three years as a chef.
• Ability to lead a kitchen team, implement sanitation standards, and control costs.

Responsibilities

• Provide leadership to team members in preparation and serving of high quality meals.
• Identify defects and implement continuous quality improvements; maintain sanitation and safety.
• Manage food and labor costs to meet financial objectives.
• Oversee daily kitchen operations and staff training; communicate curriculum to team members.
• Perform inventory management; establish par levels for purchasing and production.
• Ensure compliance with regulatory licenses and health/safety standards.

Skills

Leadership

Food safety

Cost control

Staffing & scheduling

Communication

Education

High School Diploma or GED

AA degree or equivalent

Tools

Word

Excel

Kronos

Stratton Warren

Job description

GENERAL SUMMARY

The Food Court Chef is responsible for managing the daily operations of the Culinary Department/area, in accordance with PRC regulations. Ensure the timely completion of all projects related tasks, in accordance with established procedures. Participate in the development and implementation of the department’s staffing/scheduling plan. Provide direction to subordinates on improving job performance and contribute feedback to the Team Member performance review.

FOUR DIAMOND SERVICE AGREEMENT

All Team Members will display a Four Diamond commitment to customer service through the delivery and maintenance of the Quality Standards established by Pechanga Resort Casino (PRC).

KEY RESPONSIBILITIES

• Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
• Identify and correct defects, implement continuous quality improvement procedures, and maintain highest levels of sanitation and safety in all department areas.
• Execute the financial objectives of the operation to include food cost, labor cost, and controllable expenses.
• Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to Team Members through ongoing training programs.
• Complete daily and weekly inventory to ensure proper ordering. Establish par for all purchasing, as well as production.
• Protect the assets of PRC and maintain confidentiality and integrity when accessing Team Member information maintained in departmental files/systems.
• Responsible for overseeing the operational aspects of the kitchen division in meeting set standards.
• Provide administrative and operational support to the Executive Chef team in meeting all divisional set targets.
• Demonstrate new cooking techniques, recipes, and equipment to kitchen staff.
• Execute the daily operation of the kitchen as needed. Ensure all line staff with the necessary tools and equipment for safe food handling.
• Maintain a high level of safety and sanitation.
• Instill budgetary controls using established budget on an everyday basis.
• Manage chefs, cooks and line staff in daily operations.
• Set, plan, prepare, and serve of all food items and menus; Train kitchen staff on the execution of said items.
• Check all walk-in coolers and freezers daily to insure proper rotation, storage, and usage of all food items.
• Ability to plan, organize, and operate all stations in their outlet.
• Other duties as assigned.

ACCOUNTABILITY

This position is responsible for managing the work of the assigned Team Members. Carries out supervisory responsibilities in accordance with PRC policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, reviewing, and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints, and resolving problems.

QUALIFICATIONS AND GUIDELINES

________________________________________

EDUCATION/EXPERIENCE/TRAINING

High school diploma or general education degree (GED) required; Associate's degree (A.A.) or equivalent from a two-year college or technical school and/or at least eight (8) years’ experience (including three (3) years as a chef) is preferred.

COMMUNICATION SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

• Must qualify to obtain and maintain a Class "A" gaming license.
• Must be able to complete Pechanga’s Food Handler Certification course.

SKILLS/ABILITIES

• Proficient with Word, Excel, Stratton Warren, and Kronos.
• Firm understanding and practical application of Health and Safety standards/laws.
• Knowledge of all aspects of kitchen and culinary operations.
• Possess strong interpersonal and organizational skills.
• Familiar with traditional/contemporary methods of preparing and presenting local, regional, national, and international styles of food.
• Must be able to work any day of the week and scheduled shift.

DISCLAIMER

The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.

FLSA STATUS

Exempt