EXECUTIVE CHEF

EXECUTIVE CHEF**To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.**### EXECUTIVE CHEFApply: Coarsegold, CA: Full time: Posted Today: REQ-2026-3498To hire the very best team members, Chukchansi Gold understands we have to make the very best offer. In addition to our competitive wages and employee perks, Chukchansi Gold team members receive $43,000-$58,000 in benefits alone, including medical, vision, 401K with employer match and immediate vesting, life insurance, meals, reduced workday hours, paid time off and more. Join the team at Chukchansi Gold and enjoy the best benefits package in the Valley! Chukchansi Gold team members enjoy unrivaled perks. You’ll also receive free and discounted meals in the Team Dining Room, paid time off, holidays gifts and raffles. Additionally, discounts for Costco memberships, the Monterey Bay Aquarium, Six Flags, Verizon Wireless and Chukchansi Park. Voted the Valley’s No. 1 best local employer, Chukchansi Gold Resort & Casino is California’s premier integrated resort offering lively gaming, world-class entertainment and luxurious accommodations, welcoming thousands of guests each year.**Job Description:****SUMMARY**: Responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are satisfied.**ESSENTIAL DUTIES AND RESPONSIBILITIES** include the following:* Perform excellent customer service at all time.* Responsible for the staffing, training evaluating and coordination of all food production Employees.* Ensures all specs in all recipes and food apportionment are met.* Maintains excellent kitchen hygiene conditions at all times.* Controls food and labor costs on a continual basis within approved budgetary controls.* Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the Manager of the venue.* Knowledge of all State Health Department regulations and ensures all conditions and standards are met.* Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.* Ensures proper execution of the preparation, portioning and garnishment of all foods.* Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Employees.* Provides all Employees with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.* Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Employee relations.* Responsible for the supervision of all kitchen operations in Food &Beverage.* Ensures adequate amount of food is ordered and prepared in all food venues.* Responsible for maintaining a consistent, regular attendance record.* May be used as an usher as needed by management for events.**SUPERVISOR RESPONSIBILITIES:**Supervises all Kitchen employees.Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.**QUALIFICATION REQUIREMENTS**:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.**EDUCATION and/or EXPERIENCE:**High School diploma or GED required. Certification in culinary arts from an accredited educational institution, as well as an Associate’s degree in a culinary program is preferred. Minimum of four to six years’ experience as an Executive Chef in a high volume resort or casino.**SPECIAL QUALIFICATIONS:**Strong interpersonal and communication skills required. **LANGUAGE SKILLS:**Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.**MATHEMATICAL SKILLS:**Ability to work with mathematical concepts such as probability and statistical inference.Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.**REASONING ABILITY:**Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.**PHYSICAL DEMANDS**:The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job.While performing the duties of this job, the Employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Employee frequently is required to stand and walk. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.**WORK ENVIRONMENT**:The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job.The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. The Team Member may be exposed to a smoke-filled environment when on the casino floor. #J-18808-Ljbffr