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:
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MINIMUM QUALIFICATIONS:
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§ 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.
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EDUCATION:
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High school diploma or GED required. Formal Culinary training is highly preferred. |
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LICENSE REQUIREMENTS:
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Must be able to successfully pass a pre-employment drug screen, background investigation, and maintain a Pauma Gaming Commission License. | |
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WORKING CONDITIONS (*Constantly, Frequently, Occasionally)
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