Job Overview
Work Schedule
Weekend Shifts
Fixed Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
Pechanga Resort & Casino is a premier destination recognized for its luxury accommodations, exceptional service, and diverse entertainment options. Located in Temecula, California, it offers guests a unique blend of world-class gaming, fine dining, and cultural experiences. As a prominent four-diamond resort, Pechanga places a strong emphasis on quality and guest satisfaction. The establishment prides itself on maintaining high standards and providing a welcoming environment for both guests and employees alike. With an extensive culinary department, Pechanga strives to deliver exceptional dining experiences, combining traditional and contemporary culinary techniques to delight guests with diverse palate preferences. The culinary team is instrumental in reinforcing the resort’s reputation for excellence through meticulous food preparation, service quality, and innovation in menu development.
The Food & Beverage Chef position at Pechanga Resort & Casino is a leadership role that requires effective management of the culinary department to meet and exceed the resort’s high service standards. This full-time role centers on the leadership and mentorship of culinary staff, overseeing kitchen operations, and ensuring the consistent delivery of high-quality meals tailored to diverse dietary requirements. The chef will be responsible for setting project plans and timelines to achieve departmental goals efficiently while fostering a capable and motivated workforce by mentoring subordinate supervisors in performance management. The role emphasizes adherence to the Four Diamond Service Agreement, where every team member is committed to maintaining and delivering exceptional customer service through quality standards specific to Pechanga Resort & Casino.
In this role, the chef will lead a team dedicated to preparing and serving meals that meet both taste and dietary restrictions, ensuring the utmost hygiene and safety across kitchen operations. Responsibilities include implementing continuous quality improvement procedures, actively managing food and labor costs, and supporting financial objectives through disciplined budgetary controls. The chef will maintain inventory accuracy, establish purchasing parameters, and communicate culinary techniques and recipes effectively through ongoing training programs. Collaboration with executive-level chefs is key for achieving divisional targets and operational support. The chef must also exemplify innovation by demonstrating new cooking methods and be hands-on in daily kitchen operations by providing staff with the necessary tools to ensure safe food handling and preparation.
This role demands a high level of accountability, including supervisory responsibilities over hiring, corrective actions, terminations, as well as forecasting and budgeting to maintain the operational excellence of the department. Candidates should expect to handle all aspects of kitchen management, from safety and sanitation standards to food storage and rotation, always upholding the integrity and confidentiality of departmental information. The work schedule may require flexibility, with the ability to work any day of the week and on various shifts in a dynamic, sometimes smoking, work environment. The ideal candidate will bring a thorough understanding of both traditional and contemporary culinary styles spanning local to international cuisines, along with strong interpersonal and organizational skills to lead a thriving culinary team within a distinguished resort setting.
The Food & Beverage Chef position at Pechanga Resort & Casino is a leadership role that requires effective management of the culinary department to meet and exceed the resort’s high service standards. This full-time role centers on the leadership and mentorship of culinary staff, overseeing kitchen operations, and ensuring the consistent delivery of high-quality meals tailored to diverse dietary requirements. The chef will be responsible for setting project plans and timelines to achieve departmental goals efficiently while fostering a capable and motivated workforce by mentoring subordinate supervisors in performance management. The role emphasizes adherence to the Four Diamond Service Agreement, where every team member is committed to maintaining and delivering exceptional customer service through quality standards specific to Pechanga Resort & Casino.
In this role, the chef will lead a team dedicated to preparing and serving meals that meet both taste and dietary restrictions, ensuring the utmost hygiene and safety across kitchen operations. Responsibilities include implementing continuous quality improvement procedures, actively managing food and labor costs, and supporting financial objectives through disciplined budgetary controls. The chef will maintain inventory accuracy, establish purchasing parameters, and communicate culinary techniques and recipes effectively through ongoing training programs. Collaboration with executive-level chefs is key for achieving divisional targets and operational support. The chef must also exemplify innovation by demonstrating new cooking methods and be hands-on in daily kitchen operations by providing staff with the necessary tools to ensure safe food handling and preparation.
This role demands a high level of accountability, including supervisory responsibilities over hiring, corrective actions, terminations, as well as forecasting and budgeting to maintain the operational excellence of the department. Candidates should expect to handle all aspects of kitchen management, from safety and sanitation standards to food storage and rotation, always upholding the integrity and confidentiality of departmental information. The work schedule may require flexibility, with the ability to work any day of the week and on various shifts in a dynamic, sometimes smoking, work environment. The ideal candidate will bring a thorough understanding of both traditional and contemporary culinary styles spanning local to international cuisines, along with strong interpersonal and organizational skills to lead a thriving culinary team within a distinguished resort setting.
Job Requirements
- High school diploma or general education degree (GED)
- At least 8 years experience including 3 years as a chef
- Proficiency in Word, Excel, Stratton Warren
- Firm understanding and practical application of health and safety standards and laws
- Knowledge of all aspects of kitchen and culinary operations
- Strong interpersonal and organizational skills
- Ability to work in a smoking environment
- Ability to work any day of the week and scheduled shifts
Job Qualifications
- High school diploma or GED required
- Associate's degree or equivalent preferred
- Minimum 8 years experience including 3 years as a chef
- Ability to read, analyze, and interpret business materials
- Effective written and verbal communication skills
- Ability to calculate figures and apply algebra and geometry concepts
- Strong problem-solving and reasoning skills
- Proficiency in Word, Excel, and Stratton Warren software
- Knowledge of health and safety standards and laws
- Understanding of kitchen and culinary operations
- Strong interpersonal and organizational skills
- Familiarity with traditional and contemporary cooking methods
- Ability to work in a smoking environment
- Flexibility to work any day of the week and scheduled shifts
Job Duties
- Provide leadership and guidance to team members in meal preparation and serving according to dietary restrictions
- Identify and correct defects, implement continuous quality improvement, maintain sanitation and safety
- Execute financial objectives including food cost, labor cost, and controllable expenses
- Develop and communicate culinary curriculum through ongoing training programs
- Complete daily and weekly inventory management, establish purchasing pars
- Protect assets and maintain confidentiality of team member information
- Oversee kitchen operations to meet set standards
- Provide administrative and operational support to executive chef
- Demonstrate new cooking techniques and equipment usage
- Assist in daily kitchen operations and ensure safe food handling
- Maintain high levels of safety and sanitation
- Implement budgetary controls using daily established budgets
- Supervise chefs, cooks, and line staff in daily tasks
- Plan, prepare, and serve food items, training staff on execution
- Check walk-in coolers and freezers for proper food storage and rotation
- Perform other duties as assigned
- Plan, organize, and operate all stations in the outlet
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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