Chef De Cuisine

Concord, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $74,900.00 - $102,600.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Paid holidays

Job Description

San Pablo Lytton Casino is a premier entertainment and gaming destination known for its vibrant atmosphere and exceptional guest experiences. As a key player in the hospitality and gaming industry, San Pablo Lytton Casino prides itself on providing top-tier services, blending excitement with comfort and quality. The casino offers a wide range of amenities including gaming, dining, and entertainment options, catering to both casual visitors and discerning guests seeking a memorable experience. The culinary operations within the casino are an essential part of ensuring guest satisfaction and enhancing the overall appeal of the venue. With a focus on quality, innovation, and service, the casino maintains high standards for its food and beverage departments, emphasizing fresh ingredients, creative menus, and impeccable service.

The role of Chef De Cuisine at San Pablo Lytton Casino is an influential leadership position responsible for overseeing all culinary operations and ensuring the highest standards of food preparation and presentation are consistently met. This full-time position requires a hands-on leader dedicated to fostering a culture of excellence, teamwork, and continuous development within the kitchen. The Chef De Cuisine collaborates closely with the Culinary Director and Food and Beverage Director to drive menu innovation, maintain food cost controls, and uphold the casino's culinary reputation. Key responsibilities include staffing and training kitchen teams, implementing new menu concepts, managing multiple food outlets, and ensuring compliance with all health and safety regulations. The role is ideal for an experienced culinary professional with a deep understanding of high-volume kitchen management, capable of mentoring and supporting executive chefs, sous chefs, and line cooks alike. The Chef De Cuisine will play a pivotal role in designing and executing culinary strategies that align with the casino’s vision, ensuring an exceptional dining experience for guests while maintaining operational efficiency and cost-effectiveness. A commitment to leadership, creativity, and operational excellence underpins success in this dynamic and rewarding position. This opportunity does not include bonus or commission but offers a stable, full-time employment setting for professionals with significant experience in culinary management, looking to contribute their skills in a thriving casino environment.

Job Requirements

Must possess an associate’s degree or higher
must have at least five years’ experience as an executive chef or executive sous chef
must have at least ten years of progressive culinary experience in high-volume environments
must have superb communication skills
must demonstrate leadership and team development abilities
must be Serv-Safe certified or able to become certified within 180 days
must be creative
must be able to work flexible shifts including nights, weekends and holidays

Job Qualifications

Must possess an associate’s degree or higher from an accredited college, university, culinary school or related institute with emphasis in food and beverage management or culinary
bachelor’s or master’s degree is highly preferred
preferred certification as an executive chef from the American Culinary Federation
minimum five years’ experience as an executive chef or executive sous chef with knowledge of all culinary styles
minimum ten years of progressive experience as a chef, room chef, or kitchen supervisor in high-volume production
superb written and oral communication skills with executives, guests, and staff
professional presence demonstrating honesty and fairness
strong team leadership, development and partnership abilities
ability to handle multiple tasks and deploy resources effectively
must be Serv-Safe certified or certifiable within 180 days
creative thinker for menu innovation
ability to work flexible shifts, nights, weekends and holidays

Job Duties

Provide friendly, fast, and helpful customer service through the consistent practice and delivery of guest-centric values
serve as a dynamic, positive leader fostering teamwork, morale, motivation and open communication
act as a role model and coach in developing team members with clear expectations
ensure team members are accountable for service performance
provide recognition and rewards for superior service
demonstrate conflict resolution and facilitation skills
determine vision and inspire the team to achieve it
coordinate with other departments for guest satisfaction and efficient operations
establish and endorse business objectives and company ethics
assist in strategic culinary planning and food trend analysis
support culinary director in menu research, development, and procedural implementation
maintain sanitary conditions and compliance with health codes
represent the casino in guest interactions
manage food budgeting and scheduling
mentor and develop line cooks, sous chefs and executive sous chefs
maintain low turnover through effective staffing and recruitment
establish production and work schedules for payroll and quality control
prepare standardized recipes and picture boards for consistency
verify food purchase specifications and proper storage
administer all food preparation aspects at assigned facilities
plan daily and special event menus for food cost optimization
conduct sanitation and equipment inspections
administer safety policies and assure adherence
coordinate team member performance reviews
recommend kitchen renovations for efficiency and modernization
implement new restaurant concepts and maintain cooperative relationships with other departments
keep up-to-date food safety knowledge
oversee multiple outlets simultaneously
conduct weekly key personnel meetings
comply with all casino and department-specific rules and regulations
observe all safety rules and report hazards
maintain dress code and workstation cleanliness
attend mandatory meetings and training sessions