Chef Jobs in Escondido, CA

Sycuan Casino Resort is looking for a talented Chef de Cuisine to join our team at Bull & Bourbon Steakhouse! If you have a flair for fine dining and a passion for culinary excellence, we want to hear from you! We offer competitive pay, free transportation to work, employee discounts, and much more. Our Chef de Cuisine position is a salaried position and can vary depending on experience. We are looking to hire Full Time and for a candidate looking to start immediately! Job Purpose: The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts. Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Maintains the efficiency of kitchen operations Assigns duties to kitchen staff, and monitors schedules and performance Communicates pertinent departmental information to staff Performs Cook duties as needed Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed Creates, develops and implements menus Develops and trains team members Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary Ensures product and labor costs are within established guidelines Establishes and maintains quality standards Places food orders Coordinates and executes off site events Hires qualified kitchen personnel Essential Requirements: High School Diploma or G.E.D. ServSafe Manager Certification 5 years chef experience 21 years of age Desirable: Culinary degree Food services supervisory experience Skills and Knowledge: Essential: Ability to create recipes and menus Ability to prepare a wide range of food products Ability to apply creative concepts to food preparation and presentation Ability to interact effectively with team members and guests Ability to provide leadership and guidance to staff Ability to appear for work on time Ability to communicate effectively in the English language Ability to maintain professionalism and composure Ability to complete forms and documents Ability to perform simple mathematical calculations Excellent English writing skills Working knowledge of MS Word and Excel Ability to understand and follow verbal directives and written directions Ability to accept constructive criticism Ability to lift up to 25 lbs. Ability to stand for up to eight hours at a time Ability to bend and stoop Ability to train and motivate subordinates Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I Indirect: None We offer steady work with guaranteed 40 hours, opportunity for overtime, and regular paychecks! Full Time positions offer FULL BENEFITS: (Medical, Dental, Vision, 401k with Match, 30K in Life Insurance paid by Sycuan- no cost to employees, PTO and More!) Competitive Pay, Annual Bonuses, Annual Reviews with merit increases. ** FREE shuttle services for team members **

Executive Chef - NEW Upscale Restaurant & Bar $100,000 - $110,000 + Bonus This local successful, growing, and iconic hospitality group is looking for an experienced, motivated, and creative Executive Chef to open an upscale restaurant & bar concept in their newly renovated boutique hotel. Offering excellent benefits, salary, and opportunity for growth. DESCRIPTION The Executive Chef is responsible for managing all operations of the kitchen to achieve stated objectives in food quality, costs, employee retention, training, and sanitation. Key Responsibilities Work with group culinary team to create menus and further dial in culinary concept Work closely with the General Manager to ensure the culinary and service aspects of the restaurant operate seamlessly Recruit skilled culinary staff and provide comprehensive training to ensure high standards Oversee every aspect of the kitchen's operations, ensuring all dishes are prepared to the highest quality standards Monitor and optimize food costs by managing portion control, waste reduction, and efficient use of ingredients Manage staff scheduling and productivity to keep labor costs within budget Regularly analyze the restaurant's financial performance, make adjustments to food costs, pricing, and operations as necessary Foster a positive and professional kitchen environment conducive to skill development and high performance Oversee the ordering of supplies and maintain proper inventory control levels BENEFITS: Medical, Dental, and Vision Insurance 2 weeks PTO Bonus potential Shift meals Phone plan options Personal training and gym access Dining and hotel discounts Relocation assistance Desired Skills & Experience 3+ years of experience as an Executive Chef for a high volume ($5M+) upscale restaurant with bar Strong background in Mediterranean cooking, emphasizing fresh herbs and seasonal ingredients Energetic, creative, passionate about building and growing a business Experience in menu development, from concept to execution Passionate about training and building a team Strong financial, budgetary, and cost control practices Strong communication & interpersonal skills, calm and patient, approachable and kind Open to relocation candidates EOE - EQUAL OPPORTUNITY EMPLOYER

DMS Hospitality is a leading luxury hospitality executive search firm. We partner with the world's most admired hotels, resorts, and fine dining restaurants to meet their immediate hiring needs. We are passionate about providing an exceptional candidate experience and possess in-depth knowledge of our candidates. Our expertise lies in handpicking candidates to perfectly match our clients' needs. Role Description This is a full-time, on-site role located in Calistoga, CA, for an Executive Chef. The Executive Chef will oversee the culinary operations, including menu planning, food preparation, and kitchen staff management. Responsibilities include ensuring high standards of food quality, presentation, and hygiene, managing kitchen inventory and costs, and ensuring compliance with health and safety regulations. The Executive Chef will also collaborate with other departments to deliver outstanding guest experiences and foster a positive work environment for the kitchen team. Qualifications Culinary Expertise: Proven experience in menu planning, food preparation, and presentation Kitchen Management: Strong skills in managing kitchen staff, inventory, and costs, and ensuring compliance with health and safety regulations Leadership: Excellent leadership and team management skills, with the ability to foster a positive and productive work environment Guest Service: Committed to providing exceptional guest experiences through high-quality culinary offerings Communication: Excellent communication skills for collaboration with other departments and team members Education & Experience: Culinary degree or equivalent experience is required; prior experience in a luxury hospitality setting is preferred Adaptability: Ability to thrive in a fast-paced, dynamic environment

Executive Chef DEPARTMENT: Kitchen REPORTS TO: General Manager FLSA STATUS: Exempt Legends ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Executive Chef for Premier Food Services, Inc at the Del Mar Fairgrounds and Racetrack. We offer a vibrant and dynamic environment where creativity and excellence are at the forefront of everything we do. We are seeking an experienced and passionate Executive Chef to lead our culinary team at the Del Mar Fairgrounds and Racetrack. The ideal candidate will be a visionary leader with a strong background in high-volume food service operations and a proven track record of delivering exceptional dining experiences. As the Executive Chef, you will be responsible for overseeing all aspects of the kitchen(s), including menu development, food preparation, restaurant operations, staff management, and maintaining the highest standards of food safety and quality. Essential Duties and Responsibilities Include the following. Other duties may be assigned. * Develop and implement innovative and diverse menus that cater to a wide range of tastes and dietary requirements. * Oversee daily kitchen operations, ensuring efficiency, consistency, and high-quality food production. * Manage and mentor a team of culinary professionals, fostering a positive and collaborative work environment. * Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen. * Monitor food costs and implement cost control measures without compromising quality. * Collaborate with event planners and clients to create customized menus for special events and functions. * Manage 10+ restaurants during the Live Horse Racing Season. * Maintain a fine dining experience. * Stay current with industry trends and continuously seek ways to improve and innovate. * Maintain a strong working relationship with the Catering Director and Catering Department. * Maintain good connections with local food and beverage purveyors. Supervisory Responsibilities Directing Executive Sous Chef and culinary staff of over 300 individuals during peak season. Qualifications Proven experience as an Executive Chef or similar leadership role in a high-volume, upscale food service environment. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * Culinary degree or equivalent professional training. * Strong knowledge of food safety, sanitation, and HACCP standards. * American Culinary Federation Certified Executive Chefs (CECs) are preferred. Skills and Abilities * Excellent leadership, communication, and organizational skills. * Ability to thrive in a fast-paced, high-pressure environment. * Creative and innovative mindset with a passion for culinary excellence. * Strong financial acumen with experience in budgeting and cost control. * Flexibility to work evenings, weekends, and holidays as required. Computer Skills Microsoft - Excel, Word, ADP, ABI, Workday Compensation The base salary for this position will range from $120K-$150K. Other Qualifications * Creates creative recipes and menus. * Manages and motivates the kitchen staff. * Works well in a fast-paced kitchen. * Demonstrates strong business acumen. * Excels at project management and is organized. * Collaborates effectively and has strong interpersonal skills. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Ellen M. Bauer Premier Food Services, Inc. Del Mar Fairgrounds and Racetrack 2260 Jimmy Durante Blvd Del Mar, CA 92014 Applicants that need reasonable accommodations to complete the application process may contact ************ Legends ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Executive Chef DEPARTMENT: Kitchen REPORTS TO: General Manager FLSA STATUS: Exempt Legends ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Executive Chef for Premier Food Services, Inc at the Del Mar Fairgrounds and Racetrack. We offer a vibrant and dynamic environment where creativity and excellence are at the forefront of everything we do. We are seeking an experienced and passionate Executive Chef to lead our culinary team at the Del Mar Fairgrounds and Racetrack. The ideal candidate will be a visionary leader with a strong background in high-volume food service operations and a proven track record of delivering exceptional dining experiences. As the Executive Chef, you will be responsible for overseeing all aspects of the kitchen(s), including menu development, food preparation, restaurant operations, staff management, and maintaining the highest standards of food safety and quality. Essential Duties and Responsibilities Include the following. Other duties may be assigned. - Develop and implement innovative and diverse menus that cater to a wide range of tastes and dietary requirements. - Oversee daily kitchen operations, ensuring efficiency, consistency, and high-quality food production. - Manage and mentor a team of culinary professionals, fostering a positive and collaborative work environment. - Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen. - Monitor food costs and implement cost control measures without compromising quality. - Collaborate with event planners and clients to create customized menus for special events and functions. - Manage 10+ restaurants during the Live Horse Racing Season. - Maintain a fine dining experience. - Stay current with industry trends and continuously seek ways to improve and innovate. - Maintain a strong working relationship with the Catering Director and Catering Department. - Maintain good connections with local food and beverage purveyors. Supervisory Responsibilities Directing Executive Sous Chef and culinary staff of over 300 individuals during peak season. Qualifications Proven experience as an Executive Chef or similar leadership role in a high-volume, upscale food service environment. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience - Culinary degree or equivalent professional training. - Strong knowledge of food safety, sanitation, and HACCP standards. - American Culinary Federation Certified Executive Chefs (CECs) are preferred. Skills and Abilities - Excellent leadership, communication, and organizational skills. - Ability to thrive in a fast-paced, high-pressure environment. - Creative and innovative mindset with a passion for culinary excellence. - Strong financial acumen with experience in budgeting and cost control. - Flexibility to work evenings, weekends, and holidays as required. Computer Skills Microsoft - Excel, Word, ADP, ABI, Workday Compensation The base salary for this position will range from $120K-$150K. Other Qualifications Creates creative recipes and menus. Manages and motivates the kitchen staff. Works well in a fast-paced kitchen. Demonstrates strong business acumen. Excels at project management and is organized. Collaborates effectively and has strong interpersonal skills. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Ellen M. Bauer Premier Food Services, Inc. Del Mar Fairgrounds and Racetrack 2260 Jimmy Durante Blvd Del Mar, CA 92014 Applicants that need reasonable accommodations to complete the application process may contact ************ Legends ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Executive Chef DEPARTMENT: Kitchen REPORTS TO: General Manager FLSA STATUS: Exempt Legends ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Executive Chef for Premier Food Services, Inc at the Del Mar Fairgrounds and Racetrack. We offer a vibrant and dynamic environment where creativity and excellence are at the forefront of everything we do. We are seeking an experienced and passionate Executive Chef to lead our culinary team at the Del Mar Fairgrounds and Racetrack. The ideal candidate will be a visionary leader with a strong background in high-volume food service operations and a proven track record of delivering exceptional dining experiences. As the Executive Chef, you will be responsible for overseeing all aspects of the kitchen(s), including menu development, food preparation, restaurant operations, staff management, and maintaining the highest standards of food safety and quality. Essential Duties and Responsibilities Include the following. Other duties may be assigned. - Develop and implement innovative and diverse menus that cater to a wide range of tastes and dietary requirements. - Oversee daily kitchen operations, ensuring efficiency, consistency, and high-quality food production. - Manage and mentor a team of culinary professionals, fostering a positive and collaborative work environment. - Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen. - Monitor food costs and implement cost control measures without compromising quality. - Collaborate with event planners and clients to create customized menus for special events and functions. - Manage 10+ restaurants during the Live Horse Racing Season. - Maintain a fine dining experience. - Stay current with industry trends and continuously seek ways to improve and innovate. - Maintain a strong working relationship with the Catering Director and Catering Department. - Maintain good connections with local food and beverage purveyors. Supervisory Responsibilities Directing Executive Sous Chef and culinary staff of over 300 individuals during peak season. Qualifications Proven experience as an Executive Chef or similar leadership role in a high-volume, upscale food service environment. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience - Culinary degree or equivalent professional training. - Strong knowledge of food safety, sanitation, and HACCP standards. - American Culinary Federation Certified Executive Chefs (CECs) are preferred. Skills and Abilities - Excellent leadership, communication, and organizational skills. - Ability to thrive in a fast-paced, high-pressure environment. - Creative and innovative mindset with a passion for culinary excellence. - Strong financial acumen with experience in budgeting and cost control. - Flexibility to work evenings, weekends, and holidays as required. Computer Skills Microsoft - Excel, Word, ADP, ABI, Workday Compensation The base salary for this position will range from $120K-$150K. Other Qualifications Creates creative recipes and menus. Manages and motivates the kitchen staff. Works well in a fast-paced kitchen. Demonstrates strong business acumen. Excels at project management and is organized. Collaborates effectively and has strong interpersonal skills. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Ellen M. Bauer Premier Food Services, Inc. Del Mar Fairgrounds and Racetrack 2260 Jimmy Durante Blvd Del Mar, CA 92014 Applicants that need reasonable accommodations to complete the application process may contact ************ Legends ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Looking for an experienced Executive Chef to join the Marriott San Diego Gaslamp Quarter Team! Responsible for planning, organizing, and overseeing all aspects of food production. You will ensure the highest standards of culinary excellence, creativity, and efficiency, while maintaining food quality and profitability. This position requires strong leadership skills, a deep knowledge of kitchen operations, and a passion for culinary arts. This is a fulltime salaried position that pays $100,000-$110,000 DOE. Benefits * Medical (Anthem, Kaiser or Simnsa) * Dental (Aetna) * Vision (VSP) and Life (The Hartford) * Voluntary Benefits including Accident, Critical Illness, Hospital Indemnity, Supplemental Life (The Hartford) * 401K Retirement Benefits with 4% match and immediate 100% vesting (Transamerica) * Vacation and Sick Pay * Free Parking at the hotel while on duty ($200 value) * Meal allowance per 8hr shift ($10 per meal period) * Room Discounts with any Marriott Brand Hotel (31 different brand globally) * Additional Room Discounts for select hotels within portfolio * Two pairs of slip resistant shoes a year ESSENTIAL JOB DUTIES AND RESPONSIBILITIES * Oversee all kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety regulations. * Lead, mentor, and manage kitchen staff to ensure smooth daily operations and a positive working environment. * Develop and execute creative and seasonal menus in line with restaurant vision. * Ensure consistency and quality of food production and presentation. * Monitor inventory and ordering of supplies, controlling food cost and waste. * Collaborate with management and other departments to improve guest experience and operational efficiency. * Ensure compliance with health and safety regulations. * Stay up-to-date with industry trends and culinary innovations. JOB REQUIREMENTS: * Proven experience as an Executive Chef or in a similar role in a fine dining or high-volume restaurant. * Culinary degree or relevant certification is preferred. * Strong leadership and team management skills. * Ability to work well under pressure in a fast-paced environment. * Exceptional organizational and multitasking skills. * Creative with a passion for food and innovation. * Knowledge of food safety and sanitation regulations. * Excellent communication skills. Why San Diego Marriott Gaslamp Quarter? We are known as one of the best hotels in Downtown San Diego due in large part to the way we not only care for our guests, but our associates as well. Our mission is for our hotel to be a place where our associates would love to stay and our guests would love to work! The San Diego Marriott Gaslamp Quarter is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to Tracy Smith at ********************** or call ************** or to let us know the nature of your request.

Description Responsible for the daily execution of all culinary operations. The CDC is expected to develop the menu, oversee the culinary team, manage costs, manage operations, and follow all procedures set forth by the company by working directly with the Executive Chef. Type: Salary, Full Time Pay rate: $75K-$90k Duties and Responsibilities: Responsibilities include, but are not limited to: Monitor the production of food preparation and service for each shift Monitor all daily stations to ensure proper quality, temperature and freshness Maintain production pars at all times Ensure all food meets company and health quality standards Prepare all specialty items as directed by the Executive Chef Communicate daily with the Executive Chef regarding product specification and execution Monitor and enforce efforts to control food costs by maintaining budget and controlling waste Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet. Prepare and monitor all par sheets, maintenance logs, food cost sheets, and order guide Conduct pre-shift meetings with all BOH employees as needed Monitor all product requisitions and coding of invoices Communicate pertinent information to employees and management team Prepare menu and order supplies as directed by the Executive Chef Monitor the dry age program and audit dry age excel sheet by working with chefs and butcher Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training Manage and supervise all junior staff by following company policy and procedures Conduct weekly check-ins with all junior staff Ensure proper staffing levels by maintaining employee work schedules Initiate all administrative requirements as needed Follow all company procedures Other job duties as assigned Financial The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA Approving invoices for payables and ensuring clear communication with the accounting department on all invoices, etc. Employee Performance Working with underperforming employees to get them to the top half of the list or removing from roster Always be working to raise the Per Person Average (PPA) Implement & maintaining systems related to customer service and revenue maximization Reviewing server sales performance report and taking appropriate action (posting results) Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads Creating, implementing, and maintaining systems related to customer service and revenue maximization Menu Analysis Review and help Implementing BOH incentive programs to push appropriate menu items Review sales report, analysis top and low sales to maximize menu Staff Turnover Always working towards keeping the overall turnover percentage down to help reduce payroll cost Identifying and correcting reasons causing high turnover Other Wages Ensuring all staff clock in/out times are being reviewed before payroll is processed Tracking, managing, and minimizing overtime & meal break premiums Marketing Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department Ensuring all reviews are at goal numbers Internal Restaurant Marketing & Revenue Generation Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details Ensuring the proper menus and promotional material are always out Creating and executing promotions to drive business like tournaments and nightly contests Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to DOFB & DOC Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place Operation Holding everyone accountable for ALL policies and procedures Ensuring all changes to policies and procedures are communicated and documented formally Overseeing nightly closing to ensure all elements are properly completed Reviewing all manager nightly notes, making comments and responding as needed Ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues Other Reading Industry publications to keep up to date on trends Conducting staff check-ins per company standard Taking time to learn what you don't know Responsible for all aspects of POS system (front and back of the house) Training & Onboarding The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts Ensuring all training programs are being executed properly Ensuring trainees have all required certificates Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB & DOC Identifying approved staff that can train new employees (should have multiple trainers in each department) Creating and executing a minimum of one voluntary staff training per month Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards Staff Development and Recruiting Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis Qualifications/Education: At least 3+ years related experience and/or training Must be familiar with yield management and cost controls Culinary degree, AOS (preferred) Skills and Attitudes: Must be motivated, hard-working, and passionate Perform job functions with attention to detail, speed, and accuracy Prioritize and organize Be a cl

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. Unpretentious but prestigious, Hotel Republic San Diego, Autograph Collection seamlessly blends contemporary comfort and boutique sophistication. Embrace excitement just steps from our hotel, courtesy of our convenient location. We are looking for our next great team member to join us on our culinary team as our Executive Chef. As an Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, as well as the ability to manage budgets, inventory, and supplier relationships. Rely on your problem-solving, maintaining high-quality standards, and ensuring a safe and efficient kitchen environment. Salary Range: $90,000 - $110,000 ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. 2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate. 3. Establish the day's priorities and assign production and preparation tasks for staff to execute. 4. Review daily menu specials and offer feedback to Sous Chef. 5. Review banquet event orders and make note of any changes. 6. Communicate both verbally and in writing to provide clear directions to team members. 7. Take physical inventory of specified food items for daily inventory. 8. Ensure all supplies are received, stored, and secured correctly. 9. Meet with the Front of House Leadership to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up 10. Ensure that associates report to work as scheduled, document any late or absent team members. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all team members prepare menu items following recipes and yield guides, according to department standards. 14. Monitor performance of the team and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service team to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Develop new menu items, test, and write recipes. 18. Assist Sales and Catering team with developing special menus for functions; meet with clients as requested. 19. Review sales and food costs daily; resolve any discrepancies with the finance department. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary. 22. Interview and hire new personnel according to hotel policies and standards. 23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. 24. Attend Executive Committee mtgs, BEO, and other operational meetings as required. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed. 25. Comply with attendance rules and be available to work on a regular basis. Be present during meal periods, special events, and weddings. 26. Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications. Does this sound like you? You have a passion for culinary arts and respect the importance providing an amazing experience for guests. You don't shy away from challenges. The pride you have in your organizational and time management skills will be a great benefit in this role. You are looking for some flexibility in a job, so working a variety of different shifts, including days, evenings and weekends works for your personal life. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

We are looking for an Executive Chef to join our team! Our Executive Chef manages the hiring, training and developing of all Heart of House co-workers. The Executive Chef oversees the preparation and execution of all dishes, assuring quality, consistency, and competitive creativity. Directs and coordinates all workers engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. To ensure that the guest's expectations are consistently exceeded at all times with maximum fiscal responsibility. ESSENTIAL FUNCTIONS · Plans for, recruits and interviews kitchen applicants. Provides new co-worker orientation, training and cross training to assure continued development of knowledge and skills. · Trains HOH co-workers in food production principles and assures that all recipes and food production principles and practices are followed. · Provides outstanding food presentations consistently, incorporating color, proper flavor pairings, and portion sizes. · Performs frequent checks to ensure consistent high quality of food preparation and presentation. · Makes recommendations for menu changes and new recipes; uses the best and freshest ingredients available, including products that are currently in season. Effectively writes recipes and costs out new menu items. · Communicates daily with all staff individually and in meetings, providing information and support and creating a strong, cohesive team. Earns the respect of the kitchen staff and gains the reputation of an approachable, supportive leader. · Follows corporate and unit level procedures as well as the executive chef's instructions. · Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen. · Enforces safe work habits and contributes to the safety first environment in the Heart of the House. · Coaches and gives instruction to kitchen personnel in the fine points of cooking including proper execution and plating of all dishes. · Be responsible for any station during service, including any private events POSITION QUALIFICATIONS · A passion for and knowledge of food and beverage trends is required. · Broad knowledge of product availability, sourcing, equipment technology, food preparation, and storage techniques is needed. · Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations. · Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy. · Ability to operate kitchen appliances and equipment in a safe manner. · Possess advanced knife skills · Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers. · Must have outstanding communication, organizational and time management skills, including the ability to make sound decisions quickly. · Must be able to work weekdays, weekends and holidays · Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner. · Basic math proficiency. · Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards. Experience: · Good organizational skills for dealing with diverse duties and staff. · Five years experience in fine dining high volume environment. · Progressively responsible industry and culinary management experience is required. · Strong interpersonal skills and communication skills including oral and written skills. · Commitment to hospitality and service excellence. · Effective management skills to motivate and develop co-workers. · Possession of food certifications as required by local, state and federal law. Licenses/Certifications: • Current Local/State Food Handler's Training Certifications as required Computer Skills: Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use. Education: Culinary degree is desirable, a combination of practical experience and education would be considered as an alternative. Salary Range: $95,000-$105,000

We believe every plate tells a story. So, we're searching for an Executive Sous Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you'll ensure quality, maintain high standards and keep the kitchen running smoothly. A little taste of your day-to-day Every day is different, but you'll mostly be: Making every single meal a feast for the eyes and treat for the tastebuds Directing daily kitchen activities as well as coaching and developing a team capable of catering to more than 500 people Encouraging and addressing guest feedback Helping our Food and Beverage Director plan events Working closely with the finance team to forecast, plan and budget What we need from you Degree or certificate in culinary arts 5 years' experience as a chef Must speak local language(s) At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience What you can expect from us We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you'll become part of our ever-growing global family. The salary range for this role is $85,000 to $95,000. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $88,000 - $90,000 Annual Salary Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

We are seeking an accomplished Executive Chef to lead the culinary team at our Upscale Steak & Seafood concept. As the Executive Chef, you will be responsible for culinary excellence, team development, kitchen management, and delivering unparalleled dining experiences. Responsibilities: Culinary Excellence: Set and maintain the highest standards of taste, presentation, and quality for all dishes. Kitchen Leadership: Oversee all aspects of the kitchen, including food preparation, cooking, plating, and cleanliness. Quality Control: Ensure strict adherence to food safety and sanitation regulations, as well as impeccable food handling and storage practices. Culinary Team Development: Recruit, train, and mentor kitchen staff, promoting professional growth and fostering a passion for culinary excellence. Financial Management: Collaborate with management to establish and manage food costs, budgets, and profitability targets. Collaboration and Communication: Work closely with the restaurant management team to ensure seamless coordination between the kitchen and front-of-house operations. = Continuous Improvement: Stay at the forefront of culinary trends, techniques, and industry innovations. Benefits: Competitive salary and performance-based bonuses. Health, dental, and vision insurance. Opportunities for professional development and career advancements. Staff discounts on dining and special events. Qualifications: Minimum five (5) years of culinary management experience with minimum two (2) years as an Executive Chef in an upscale/fine dining setting Exceptional culinary skills with a demonstrated passion for culinary innovation and creativity. Strong leadership and team management abilities. In-depth knowledge of fine dining cuisine, ingredients, and culinary techniques. Strong financial acumen with the ability to manage food costs and budgets. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Are you a culinary visionary with a passion for crafting exquisite dining experiences? Do you thrive in fast-paced, innovative culinary environments? If so, we invite you to join our team as an Executive Chef. As the Executive Chef, you will be at the forefront of our culinary innovation, overseeing all aspects of our kitchen operations. You will collaborate with a talented team of sous chefs, line cooks, and other kitchen staff to design and execute an exceptional menu that reflects our commitment to quality and creativity. Your leadership skills will be crucial in maintaining a harmonious and efficient kitchen environment. Compensation & Benefits Starting salary $85k + benefits. Negotiable depending on experience and characteristics. Bonus opportunities based on restaurant goals. Requirements: Proven experience as an Executive Chef or in a senior leadership role within a high-end culinary establishment. Culinary degree or relevant culinary certifications are preferred. Extensive knowledge of diverse cooking techniques, ingredients, and international cuisines. Strong leadership and interpersonal skills, with the ability to inspire and motivate a kitchen team. Exceptional creativity and an eye for detail, with a passion for pushing culinary boundaries. Excellent organizational abilities and the capacity to thrive in a fast-paced environment. Proficient in managing food costs, inventory, and kitchen operations. Up-to-date knowledge of health and safety regulations. Flexibility to work evenings, weekends, and holidays as required.

Full-time Description THE JOB: The Executive Sous Chef is responsible for supporting the Executive Chef with directing and overseeing all culinary operations for the hotel including planning, preparation, production, food quality, and food presentation. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations. Provides guidance and direction to ensure overall departmental success. Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability. Ensures guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet or dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. Plans and manages the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Interacts with guests to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Works with Food & Beverage managers to create and implement new menus and individual menu items based on current food trends and regional tastes. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation standards. Performs general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation. YOU: To be successful in this position, we're looking for an amazing people connector, who thrives on creating experiences and problem solving. This role as the Executive Sous Chef requires skills such as patience, empathy, and a desire to provide excellent service for our guests. Our CULTURE: Be part of our award-winning team named TOP Workplace in San Diego 2022-2024 and TOP Workplace USA 2023-2025 by our Team Members. Estancia La Jolla is a part of Noble House Hotels and Resorts offering a collection of luxury hotels and resorts in the Americas. To provide our guests with exceptional service and the most memorable experiences, we look for team members who share our core values. The people who best fit Estancia La Jolla are sharp, hardworking team players. We are looking for candidates with experience in having fun! The OFFER: In return, we offer competitive pay, health insurance benefits, Team Member and Family & Friends hotel and restaurant discounts within the Nobel House Hotel & Resorts family, Matching 401k (After 1 year), On-Demand Pay (Earned wage access before payday!) PTO, Complementary Parking, and Meals. Requirements Completion of an approved Culinary Program or Apprenticeship. Associates/Bachelors degree in Culinary Arts preferred. At least two years of experience with increasing responsibility in culinary management as Executive Sous Chef (or comparable position), responsible for high-quality food production and related food and beverage operations. Possess solid knowledge of high-quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Completes required training as scheduled. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction. Must have excellent customer service/communication skills to work with guests and providing a high level of guest satisfaction. Ability to work on AM, PM, weekend and holiday shifts as required by operational needs The ideal candidate will have: Experience within a hotel/resort environment At Estancia La Jolla Hotel & Spa, we take pride in supporting our initiatives towards Diversity, Equity Inclusion, and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions - and we would love for you to share yours with the team! If you enjoy being a part of a team providing an excellent experience for our guests and meeting new people, we invite you to apply! Estancia La Jolla Hotel & Spa is an equal opportunity employer M/F/V/D EEO Statement Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal-opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities, and job performance. Salary Description $95,000 - $97,000

Job Purpose: The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts. Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) * Maintains the efficiency of kitchen operations * Assigns duties to kitchen staff, and monitors schedules and performance * Communicates pertinent departmental information to staff * Performs Cook duties as needed * Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed * Creates, develops and implements menus * Develops and trains team members * Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary * Ensures product and labor costs are within established guidelines * Establishes and maintains quality standards * Places food orders * Coordinates and executes off site events * Hires qualified kitchen personnel Job Specifications: Education and Experience: Essential: * High School Diploma or G.E.D. * ServSafe Manager Certification * 5 years chef experience * 21 years of age Desirable: * Culinary degree * Food services supervisory experience Skills and Knowledge: Essential: * Ability to create recipes and menus * Ability to prepare a wide range of food products * Ability to apply creative concepts to food preparation and presentation * Ability to interact effectively with team members and guests * Ability to provide leadership and guidance to staff * Ability to appear for work on time * Ability to communicate effectively in the English language * Ability to maintain professionalism and composure * Ability to complete forms and documents * Ability to perform simple mathematical calculations * Excellent English writing skills * Working knowledge of MS Word and Excel * Ability to understand and follow verbal directives and written directions * Ability to accept constructive criticism * Ability to lift up to 25 lbs. * Ability to stand for up to eight hours at a time * Ability to bend and stoop * Ability to train and motivate subordinates Desirable: * Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I Indirect: None Other details * Pay Type Salary Apply Now * Casino, 5485 Casino Way, El Cajon, California, United States of America

ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary: * Provide friendly, fast, and helpful customer service to all guests and team members. * Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. * Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction, in specialized F&B outlet. * Produces menu items as listed in specialist restaurant. Follows all prep lists and ensure kitchen is stocked and ready for service. * Responsible for supporting compliance to departmental budgets in specialized F&B outlet. * Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. * Responsible for maintenance of cost control methods and procedures by monitoring consistent pars and inventory in specialized F&B outlet. * Responsible for administrative duties, such as tracking/maintenance of attendance records. * Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. * Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. * Maintains strict confidentiality in all departmental and company matters. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. * Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience in specialty cuisine, or equivalent combination of education and experience. Minimum of two years previous supervisory experience required. * Must have excellent verbal and written communication skills. * Must be proficient in Microsoft applications (Excel, Word, and Outlook). * Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. * Ability to write reports, business correspondence, and procedure manuals. * Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. * Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. * Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job may or may not have supervisory responsibilities. * Responsible for staff development and training programs. * Responsible for rewards and recognition program to maximize employee engagement. * Evaluates team members within department and delivers constructive feedback to employees in regards to performance. * Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. * Manages work procedures and expedites workflow. * Provides recommendation for employee performance (disciplining, coaching, and counseling). * Ability to earn and maintain ServSafe certification * Ability to earn and maintain TiPS certification 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. * Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required. * Minimum of three years' experience in restaurant, baking and pastry work preferred, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills. * Must have excellent verbal and written communication skills. * Must be proficient in Microsoft applications (Excel, Word, and Outlook). * Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. * Ability to write reports, business correspondence, and procedure manuals. * Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. * Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. * Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job may or may not have supervisory responsibilities. * Responsible for staff development and training programs. * Responsible for rewards and recognition program to maximize employee engagement. * Evaluates team members within department and delivers constructive feedback to employees in regards to performance. * Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. * Manages work procedures and expedites workflow. * Provides recommendation for employee performance (disciplining, coaching, and counseling). LANGUAGE SKILLS Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Team members must be able to qualify for licenses and permits required by federal, state, and local regulations. PHYSICAL DEMANDS The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.

Essential Duties and Responsibilities The following and other duties may be assigned as necessary: Provide friendly, fast, and helpful service to all guests and team members. Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Achieve desired results through established methods, procedures, and guidelines to maintain desired targets. Monitor results through inspection, evaluation, and analysis. Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Develops and produces menu items as listed in each restaurant. Follow all prep lists and ensure kitchens are stocked and ready for service. May be responsible for assisting in the department's budget process by providing recommendations; supporting compliance to departmental budget initiatives; reporting budget concerns to manager. Enthusiastically supports, actively promotes, and demonstrates superior guest service in accordance with department and company standards and programs. Ensures guest service standards are followed by all team members and addresses issues as they arise. Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory. Responsible for maintaining established quality assurance procedures to ensure acceptable health department and guest service standards. Responsible for ensuring compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. Other duties and responsibilities may be assigned as needed. Requirements / Qualifications / Skills 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. Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. A minimum of three years' previous supervisory experience required. Must have excellent verbal and written communication skills. Must be proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to draft reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, guests, and the general public. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.