Chef de Cuisine- Route 66 Casino Hotel

"Calling all culinary maestros! We're on the hunt for a talented Chef de Cuisine to lead our kitchen brigade to new heights of gastronomic greatness. If you're a visionary with a passion for crafting extraordinary culinary experiences and leading a team with flair, we want to hear from you. Join us and let's create culinary magic together!"

Expectations:

• Adhere to Laguna Development Corporation (LDC) Core Values, Policies & Procedures.
• Act as a role model within and outside the casino.
• Maintain a positive and respectful attitude toward customers and co-workers.
• Consistently report to work on time prepared to perform duties of position.

Essential Duties & Responsibilities:

• Exercise sound personnel management practices while illustrating firm dispositions in dealing with employee matters. Interview, hire, discipline and discharge employees as necessary. Supervise and direct the work of employees. Ensure proper training for assigned personnel. Plan and schedule personnel to cover designated shifts.
• Maintain excellent kitchen sanitation conditions at all times. Ensure adherence to all Health Department regulations and ensures all conditions and standards are met.
• Ensure all specs in all recipes and food apportionment are met.

• Meet departmental financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Control food and labor costs on a continual basis within approved budgetary goals.

• Assist in the preparation, portioning and garnishment of all foods.
• Participate and preside in departmental and venue meetings facilitating the flow of pertinent information from management to associates.
• Communicate with various department managers in resolving venue conflicts and disputes.
• Responsible for maintaining a consistent and regular attendance record.
• Ensure accurate weekly and end-of-period inventories.
• Read, interpret and apply instructions and technical terminology furnished in written, oral or diagram form.
• Add subtract, multiply and divide in all units of measure, using whole numbers, percentages, common fractions, and decimals.

• Actively participate in Management Development Leadership Series (MDLS) yearly.
• Actively participates in LDC Management Capacity Program as required.

• Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests’ names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests from arrival to the property through departure; and provide fast and friendly service to guests).
• Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).

• Develop a thorough knowledge of services, room locations, amenities, surroundings (e.g., gift shop, restaurants, theater, etc.), providing accurate directions, and information for guest inquiries about promotions and special events.

• At all times maintain a courteous, positive and professional working relationship with all LDC personnel and the general public (e.g., coworkers, clients and vendors).

• Work under pressure; maintain regular and punctual attendance including working odd and unusual hours, weekends and holidays.
• Perform additional duties and responsibilities as necessary or assigned.

Education & Experience:

• Bachelor’s degree required; professional designation strongly preferred. Not less than 8 years relevant work experience may substitute Bachelor’s degree and professional designation when appropriate based on industry standard.
• Three (3) - 5 years relevant experience.
• Vocational training or related food production management experience required.
• Five years food production management experience required.
• Two years experience in Food & Beverage cost control required.