Chef Executive- Full Time, Food Managers (Harrah's SoCal)

Responsibilities

• Develops and assures compliance with standard recipes and production methods.

• Generates maximum financial performance for all outlets including responsibility for effect cost control management.

• Improves and maintains guest service that meets or exceeds company standards.

• Insures that production of consistently high quality food for all outlets.

• Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation.

• Plans and coordinates all hot and cold food production.

• Inspects all food and beverage products for quality, proper specs, and proper amounts.

• Trains, develops, and directs kitchen staff using approved management practices.

• Oversee multiple outlets simultaneously, while prioritizing and delegating according to business demands.

• Acts as a role model and presents oneself as a credit to Harrah’s and encourages others to do the same.

• Adheres to all department/company policies and procedures.

• Spends the majority of time interviewing, training, and selecting employees

• Conducts Performance Reviews

• Makes or recommends wage increases

• Makes or recommends promotions

• Provides for safety and security

• Handles employees' complaints or grievances

• Recommends disciplinary action or disciplines employees

• Plans work

• Supervises and monitors work

• Monitors legal compliance with federal, state, and gaming laws

Qualifications

• College degree in Hotel, Restaurant Management and/or Culinary Arts required.
• San Diego Food Handler's Card
• Minimum 5 years culinary management (Sous Chef and above).
• Previous casino/hotel related experience preferred.
• Knowledge of food and beverage management experience in foodservice operations.
• Must be able to speak, read, write, and understand the primary language(s) used in the work place.
• Requires bending, reaching, grasping, lifting, carrying, repetitive motions, visual acuity, hearing, and good verbal skills.

ADDITIONAL REQUIREMENTS

• Must be able to speak, read, write and understand English fluently.
• Visual range must include near and far distances.
• Auditory range must include immediate environment.
• Must be able to move about property and kitchen areas easily.
• Dexterity to use knives and other hand-held instruments as well as food preparation equipment required.
• Must be able to coordinate multiple tasks at once.
• Must be able to implement strategic vision and plan day to day operation.
• Ability to lead.
• Must be able to work in extreme hot and cold temperatures.
• Must be able to handle high stress in the work environment and turn stress into high energy.

Salary: Starting at $145k per year, depending on experience

Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.