Senior Kitchen Supervisor & Culinary Leader

Chukchansi Gold Resort & Casino; Coarsegold (CA); On-site; USD 45,000 - 64,000; Full time

Benefits offered by this job

Medical & vision

401K with employer match

Meals

Paid time off

Discounts

Job summary

Chukchansi Gold Resort & Casino in California seeks a Kitchen Supervisor responsible for quality assurance of all finished products and supervising all food production to meet company standards.

You will lead Kitchen Team Members, ensure recipes and portions are accurate, maintain hygiene, and manage staff training, scheduling, and cost controls while upholding exceptional guest service.

Qualifications

• High School diploma or GED preferred.
• Minimum of four to six years previous experience as a chef in a full-service restaurant or hotel, with progressive supervisory experience.
• Certification preferred.

Responsibilities

• Interacts effectively with the public and Team Members, providing excellent customer service.
• Oversees staffing, training, evaluating, and coordinating food production Team Members.
• Ensures recipes and food portions meet specifications.
• Maintains kitchen hygiene standards at all times.
• Controls food and labor costs within budget.
• Assists in hiring decisions and coaching managers for the venue.
• Meets health and safety regulations and maintains required food safety certification.
• Trains and counsels Team Members as needed in accordance with policy.
• Collaborates with other departments to resolve venue issues and maintain standards.
• Maintains regular attendance and professionalism.
• May serve as usher for events.
• Performs other reasonable requests as directed.

Skills

Strong interpersonal skills

Excellent communication

Team leadership

Education

High School diploma or GED

Job description

Chukchansi Gold Resort & Casino in California seeks a Kitchen Supervisor responsible for quality assurance of all finished products and supervising all food production to meet company standards.

You will lead Kitchen Team Members, ensure recipes and portions are accurate, maintain hygiene, and manage staff training, scheduling, and cost controls while upholding exceptional guest service.