Room Chef

Desert Diamond Casinos & Entertainment; Sahuarita (AZ); On-site; USD 52,000 - 66,000; Full time

Job summary

Desert Diamond Casinos & Entertainment is seeking a Sous Chef who will supervise Lead Cooks, Cooks, and Kitchen Stewards, assist in menu creation, labor and food cost control, scheduling, and procurement. The role supports all food venues under direct supervision of the Sous Chef.

The position emphasizes ensuring health and safety compliance, staff training, and delivering exceptional guest service in a dynamic casino environment.

Qualifications

• HS diploma or GED with 5 years kitchen experience and 2+ years in management or 4 years as lead cook/saucier; or equivalent combination
• Ability to pass an assessment test (verbal, written, practical)
• Must obtain a Food Handlers card
• Must be 19 years of age or older
• No felony, theft or stealing convictions
• Must pass pre-employment drug/alcohol screen and background check; obtain and maintain gaming license

Responsibilities

• Oversee daily operations of the assigned food venue or production areas
• Control quality, cost, waste, and distribution of all foods
• Order and procure all food and nonfood items
• Delegate tasks and supervise staff
• Ensure compliance with Tribal, City, State and Federal Health/Food Safety codes
• Provide training to staff and organize workloads
• Create schedules according to venue and business needs
• Maintain supplies and service ware
• Provide exceptional guest service to all guests
• Conduct staff evaluations and disciplinary actions
• Coordinate with the Food & Beverage Department to communicate directives to staff
• Contribute to a team effort and accomplish related results

Skills

Kitchen management

Staff supervision

Communication

Food safety

Cost control

Labor scheduling

Food procurement

Education

HS diploma or GED

Kitchen management experience

Tools

Microsoft Word

Microsoft Excel

Job description

Under direct supervision of the Sous Chef, provides supervision and coaching to all Lead Cooks, Cooks, and Kitchen Stewards. Assists in all menu creation, labor control, food cost control, scheduling, ordering and procurement of food/product and daily operations of all food venues.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

• Responsible for daily operations of assigned food venue or production areas.
• Responsible for quality, cost, waste, and distribution of all foods to all areas.
• Order/procurement of all food and nonfood items.
• Ensures proper delegation of all assignments, tasks and job to employees.
• Ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld
• and that all work areas are safe, clean, and professionally kept.
• Provides training to staff members, organizes workloads and directs staff.
• Creates schedules according to venue and business needs and anticipation.
• Responsible for maintaining supplies and service ware.
• Provides exceptional customer service to all guests.
• Conducts performance evaluations on subordinates for purposes of job performance,
• counseling, and/or disciplinary action and other supervisory responsibilities.
• Works with the Food & Beverage Department to make sure that all directives are clearly defined and delivered to staff in a timely fashion.
• Contributes to a team effort and accomplishes related results as required.
• Performs other duties as required.

Job Requirements

Minimum Qualifications

High school diploma or GED plus 5 years kitchen experience with at least two years of kitchen management or four years of lead cook/saucier/Chef de Partie experience; or an equivalent combination of experience and education. Must be able to take an assessment test to determine skill level; verbal, written and practical. Must be able to obtain a Food Handlers card. Must be 19 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license and to include the following:

Education and Experience

High school diploma or GED plus 5 years kitchen experience with at least two years of kitchen management or four years of lead cook/saucier/Chef de Partie experience; or an equivalent combination of experience and education. Must be able to take an assessment test to determine skill level; verbal, written and practical. Must be able to obtain a Food Handlers card. Must be 19 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license and to include the following:

Knowledge, Abilities, Skills, and Certifications

• Knowledge Culinary methods and techniques.
• Knowledge of operation of food preparation equipment and machinery.
• Knowledge of financial reports (General Ledgers, Profit and Loss Statements, Food Cost, etc.).
• Knowledge of menu creation.
• Knowledge of global and local food trends.
• Knowledge in Microsoft word and Excel.
• Knowledge of organizational skills.
• Knowledge of evaluating staff and writing and communicating clearly defined goals and expectations.
• Knowledge of food ordering and procurement.
• Ability to clearly communicate, read, and write in basic English.
• Ability to demonstrate outstanding guest service at all times.
• Ability to work in a busy, fast paced work environment and to perform in a professional appearance manner.
• Ability to work well under pressure.
• Ability to supervise/manage assigned staff.
• Ability to be able to successfully handle a multitude of tasks at one time.

Physical Demands

While performing the duties of this job, the employee regularly is required to stand for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work Environment

Work is generally performed in a Restaurant and Casino setting with exposure to second-hand smoke, high noise level, heat, fumes and steam. Evening , graveyard, holiday and/or weekend work may be required. Extended hours and irregular shifts may be required. Will work in all venues unless specified by the Executive Chef.