Room Service Chef - Casino jobs in San Diego, CA

SUMMARY:

Under the direct supervision of the Director of Food & Beverage, the Executive Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring, training staff, menu planning, maintaining waste logs, managing orders, controlling food cost and expenses, creating dishes to add to the menu, planning menus and specials. The ideal candidate is a hands-on leader that is passionate about their craft and wants to bring that passion out in others.

ESSENTIAL SKILLS, DUTIES & RESPONSIBILITIES:

MINIMUM QUALIFICATIONS:

§  At least five years of high-volume food preparation experience with at least two years as a Chef or higher in a multi-outlet restaurant environment.

§  Dynamic, enthusiastic hands-on management style.

• Skilled in ability to organize and prioritize own work and work of others in a setting with frequent and rapid priority and assignment changes and additions coming from multiple sources.
• Ability to lead, influence and mentor a team with different skill levels and varied backgrounds.
• Strong understanding of industry standards, business operations and regulatory requirements.
• Excellent communication skills, in both oral and written form.

EDUCATION:

High school diploma or GED required. Formal Culinary training is highly preferred.

LICENSE REQUIREMENTS:

Must be able to successfully pass a pre-employment drug screen, background investigation, and maintain a Pauma Gaming Commission License.

WORKING CONDITIONS (*Constantly, Frequently, Occasionally)

• Frequently moves product, equipment that weighs up to 50lbs.
• This role requires constant movement throughout the property.
• The person in this role constantly communicates with others that may have questions, they must be able to exchange accurate information in these situations.
• Constantly positions themselves to perform kitchen tasks and inspections.
• Must be able to detect items that may be in close range or far range.
• Frequently needs to be able to distinguish flavors when creating recipes, preparing dishes and holding tasting sessions.
• Work may be performed indoors in a climate-controlled space and may be occasionally performed outdoors and is subject to varying temperatures, depending on the season.
• Is exposed to moderate noise and smoke.