We-Ko-Pa Casino - Chef De Cuisine

Fort Mcdowell Golf Club; Fort McDowell (AZ); Sur place; USD 75 000 - 110 000; Plein temps

Résumé du poste

The Chef De Cuisine at Fort McDowell Golf Club will oversee all back-of-house kitchen operations for Ember at We Ko Pa Casino Resort, under the Executive Sous Chef. You will drive menu development, ordering, prep, recipes, and dinner service while upholding the highest standards of execution and a 4-diamond experience.

You’ll also manage banquets and events, seasonal rotations, and staff scheduling, with emphasis on food safety and sanitation.

Qualifications

• Minimum 2 years of experience as Executive Chef or Chef De Cuisine in a fine-dining environment.
• Culinary degree preferred; strong kitchen leadership and menu development skills.
• Must have Serve Safe and Title 4 training; liquor management training preferred.

Responsabilités

• Oversee back-of-house operations for Ember at We Ko Pa Casino Resort.
• Lead menu development, costing, order placement, and recipe standardization.
• Manage dining service, banquets, and special events; ensure 4-diamond service standards.

Connaissances

Culinary leadership

Menu development

Food safety

Staffing & scheduling

Cost control

Formation

Culinary degree

Outils

Serve Safe certified

Title 4 training

Liquor management training

Description du poste

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

WCR F&B Fine Dining Regular Full-Time Fort McDowell, AZ, US

DEPARTMENT NAME: WCR Food and Beverage

REPORTS TO: Executive Sous Chef

SALARY: D.O.E

POSITION STATUS: Regular Full-Time EXEMPT

HOUR S PER WEEK: 40

POSITION DESCRIPTION:

The Chef De Cuisine will oversee all back-of-house kitchen operations for the premier fine dining restaurant Ember at We Ko Pa Casino Resort. Under the direction of the Executive Sous Chef the Chef De Cuisine will be tasked with running day to day back of house kitchen operations in the specialty restaurant and responsibilities will include oversight of; menu development, ordering, prep, recipes, evening dining service and will ensure the highest level of execution and attention to detail of each dish from the kitchen.

In addition, the Chef De Cuisine will provide, as demanded by the business, all banquets, restaurants, buffets, and quick-serve restaurants at the casino resort. Under the direction of the Executive Sous Chef, the Chef De Cuisine will be responsible for seasonal menu rotations and competitive set analysis. Daily, the Chef De Cuisine will oversee all specialty restaurant operations for dinner service including efficiency in recipe consistency, food costing, and scheduling of all back-of-house team members. The Chef De Cuisine will also oversee all tasting menus and group event menus and execution for the restaurant. We will demonstrate and promote our We-Ko-Pa-Way Service Culture at all times.

ESSENTIAL DUTIES:

Essential Duties may include tasks, knowledge, skills, and other characteristics. This list of tasks is ILLUSTRATIVE ONLY and does not comprehensively list all functions and tasks performed by position in this class.

• Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards
• Smile and Greet
• Name and Meet
• Thank you and Goodbye!
• Accountable to all standards outlined in the We-Ko-Pa Way Casino Resort service guide.
• Under the supervision of the Executive Sous Chef manages costs, innovative and on-trend menu development, plate presentations, production, stewarding, and staffing for the specialty restaurant and offers support as needed for all back-of-house operations.
• Responsible for executing the successful opening of the newest fine-dining restaurant in Arizona.
• Oversees execution of the back-of-house restaurant service for the specialty restaurant and supports resort banquets and special events.
• Maintains culinary training initiatives to ensure all of the culinary team is skilled in food safety, sanitation, and cooking procedures. This also includes and is not limited to the use and care of steel, the use of knives, and other culinary tools. Keeps safety and sanitation uppermost in mind.
• A new restaurant or resort opening experience is highly preferred.
• Must comply with all state health regulations and maintain optimum food safety and sanitation efficiency. Must ensure all proper labeling and storage of food while controlling waste. Must comply with all IHS health inspections.
• Teaches the art of butchering, carving, and basic cooking fundamentals in each of the areas supervised.
• Oversees back-of-house cooks, and stewards, and leads food preparation of the assigned area of responsibility as required by production sheets.
• Is responsible for the efficiency of all service lines to ensure a 4-diamond experience. This requires the oversight and implementation of standard operating procedures, menu spec books, recipes, and build sheets for all outlets including but not limited to portion control, plate appearance, and proper food preparation.
• Ensures training of all line cooks on the importance of sanitation, cleaning, and safety. Ensures all employees “clean as they go”.
• Contributes to a team effort and accomplishes related results as required.
• The candidate is required to take a culinary practical.
• Must have a valid food handler’s permit and be Serve Safe certified.
• Must have valid Title 4 training and liquor management training.
• Performs other related duties as required.
• Must be able to lift more than 50 pounds and push or pull 100.
• Must be able to obtain and maintain a State/Tribal License (including extensive background check).
• Must pass a pre-employment drug test.

WORK CONDITIONS:

• While performing the duties of this job, the employee is required to:
• Bend, reach, stand, and walk for 34-66% of the workday.
• Eye/hand coordination for 34-66% of the workday.
• Exposed to hot/cold temperatures for 34-66% of the workday.
• Exposed to dust for 1-33% of the workday.
• Sit for 1-33% of the workday.
• Must be able to obtain and maintain State/Tribal License (including extensive background check).
• While working on the casino floor, the employee is exposed to high noise daily.

EDUCATION AND/OR EXPERIENCE:

A minimum requirement of 2 years of experience as an Executive Chef or Chef De Cuisine for a diamond-rated restaurant or comparable is preferred.

This candidate must be highly skilled in overall kitchen operations and menu planning. Must have experience in high-volume multi-unit operations. 4-5 yrs. Diamond resort and/or casino experience preferred. A culinary degree is preferred.

INDIAN PREFERENCE:

Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.