Blazing Noodles Chef

Murrieta, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $49,700.00 - $70,500.00

Work Schedule

Day Shifts

Weekend Shifts

Fixed Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Paid holidays

Job Description

Pechanga Resort and Casino is a distinguished hospitality destination renowned for its commitment to delivering exceptional guest experiences through world-class service and amenities. Located in California, it is one of the largest and most successful casino resorts in the region, offering a variety of entertainment, dining, and accommodation options. The resort prides itself on maintaining the prestigious Four Diamond Service standards, ensuring every guest enjoys unparalleled quality and luxury during their stay. With a strong focus on teamwork, innovation, and customer satisfaction, Pechanga Resort and Casino fosters a vibrant work environment where employees are empowered to excel and grow professionally.

This Food and Beverage Chef role at Pechanga Resort and Casino is a key leadership position within the culinary department responsible for overseeing the preparation and serving of high-quality meals while adhering to dietary restrictions and safety standards. The chef will lead a team of culinary professionals, mentor subordinate supervisors in performance management, and ensure that all food service operations meet the resort’s established quality and sanitation standards. The successful candidate will play a vital role in achieving the department’s goals by managing project plans, timelines, and financial objectives such as food and labor costs. This position requires active involvement with menu development, training programs, inventory management, and operational support to the executive chef. Additionally, the Food and Beverage Chef will demonstrate new cooking techniques, support kitchen operations, and maintain a safe and sanitary work environment at all times.

Employees in this role are held to the Four Diamond commitment to customer service, consistently delivering excellence in every aspect of their duties. The position demands strong organizational and interpersonal skills to manage culinary staff, plan, organize, and operate all kitchen stations effectively, and ensure the highest levels of food quality and safety. This opportunity is ideal for a seasoned culinary professional who thrives in a dynamic, fast-paced environment and is passionate about advancing the culinary experience for guests and team members alike. The role also includes supervisory responsibilities such as hiring, corrective action, terminations, budgeting, and forecasting, contributing directly to the department's success and overall guest satisfaction.

Job Requirements

High school diploma or GED required
Prefer associate's degree or equivalent
Minimum 8 years culinary experience including 3 years as chef preferred
Proficient with Word, Excel and Stratton Warren software
Knowledge of health and safety standards and laws
Ability to lead and mentor culinary staff
Strong interpersonal and organizational skills
Ability to work in smoking environment
Availability to work any scheduled shift and any day of week

Job Qualifications

High school diploma or general education degree (GED) required
Associate's degree or equivalent from two-year college or technical school preferred
Minimum of 8 years experience including 3 years as a chef preferred
Ability to read, analyze, and interpret business periodicals and technical procedures
Ability to write reports, correspondence, and procedure manuals
Ability to present information and respond to questions effectively
Ability to calculate figures using basic algebra and geometry
Ability to solve practical problems and interpret various instructions
Proficient with Word, Excel, Stratton Warren
Firm understanding and application of health and safety standards
Knowledge of kitchen and culinary operations
Strong interpersonal and organizational skills
Familiarity with traditional and contemporary culinary methods
Ability to work in a smoking environment
Ability to work any scheduled shifts and days

Job Duties

Provide leadership and guidance to team members in preparation and serving of high quality meals according to dietary restrictions
Identify and correct defects and maintain highest levels of sanitation and safety
Execute financial objectives including food cost, labor cost and controllable expenses
Develop and communicate culinary curriculum to team members through ongoing training programs
Complete daily and weekly inventory to ensure proper ordering and establish purchasing pars
Protect assets of the resort and maintain confidentiality and integrity in handling team member information
Oversee kitchen operations to meet set standards
Provide administrative and operational support to the executive chef
Demonstrate new cooking techniques, recipes and equipment to kitchen staff
Assist in daily kitchen operations and provide tools for safe food handling
Maintain high level of safety and sanitation
Instill budgetary controls using established budget
Supervise chefs, cooks and line staff in daily operations
Plan, prepare and serve food items and menus, training kitchen staff accordingly
Check walk in coolers and freezers daily to ensure proper food rotation, storage and usage