Restaurant Chef

Position Summary:

Under general supervision of the Executive Chef, Assistant Director of Food and Beverage
Operations and/or Director of Food and Beverage Operations, oversees food and pastry and Food & Beverage back of house by planning, organizing, and managing all kitchen operations. Production for all food locations. Develops menus, food purchase specifications and recipes. Directly supervisors all production and pastry staff.

Maintains the highest professional food quality. Maintains confidentiality of all privileged information.

Minimum

Qualifications:

• 
  High School Diploma or GED plus three (3) years’ work experience in kitchen and food preparation management and one (1) year supervisory experience.
• Associates Degree in
  Culinary Arts or related field, ACF Certification and gaming experience preferred.
• Valid
  Driver license.
• No felony, theft or stealing convictions.
• Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.
• Navajo preference.