Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
San Pablo Lytton Casino is a prominent entertainment and hospitality establishment known for its vibrant gaming, dining, and event experiences. Located in an energetic and competitive market, the casino features a variety of food outlets that cater to diverse tastes, serving guests in a dynamic atmosphere. The casino emphasizes high standards of food quality, service excellence, and hospitality, making it a sought-after destination for visitors and locals alike. The establishment prides itself on combining culinary creativity with operational efficiency to deliver an exceptional guest experience. With a focus on continuous improvement and innovation, San Pablo Lytton Casino is committed to providing an engaging, safe, and enjoyable environment for both guests and staff. The culinary department is a pivotal part of this experience, responsible for the preparation and presentation of all food offerings across multiple outlets within the casino.
The position of Chef De Cuisine at San Pablo Lytton Casino is a senior leadership role pivotal to the culinary operation's success. The Chef De Cuisine oversees the entire kitchen operation, guiding the culinary team with leadership, vision, and accountability under the direction of the Culinary Director. This role demands a seasoned culinary professional who can develop and execute menu innovations, ensure food quality and consistency, and manage back-of-house staff to meet operational goals. The Chef De Cuisine plays an instrumental role in recruiting, training, and mentoring kitchen staff, while setting standards for service and food safety in accordance with health regulations. Responsibilities include coordinating with the Food and Beverage Director on menu rollouts and ensuring that all food offerings maintain the casino's high standards for taste, presentation, and cost efficiency.
This role requires hands-on leadership to manage multiple food outlets simultaneously, plan production schedules, and maintain sanitary conditions throughout kitchen facilities. As a core member of the culinary leadership, the Chef De Cuisine acts as a liaison between line cooks and sous chefs, fostering communication, teamwork, and professional development. This position also involves strategic planning to align culinary initiatives with industry trends and the casino's business objectives. The ideal candidate must possess excellent communication skills, conflict resolution abilities, and a passion for culinary excellence. The role demands flexibility to work nights, weekends, and holidays, reflecting the operational hours of the casino.
The Chef De Cuisine is expected to be a positive, motivating force, promoting an environment where team morale and guest satisfaction thrive. Through strong leadership and a collaborative approach, the Chef De Cuisine will support the growth of culinary personnel and contribute to the ongoing innovation of the casino's food offerings. Overall, this position is crucial for maintaining the high-quality standards and operational excellence that define San Pablo Lytton Casino’s culinary reputation.
The position of Chef De Cuisine at San Pablo Lytton Casino is a senior leadership role pivotal to the culinary operation's success. The Chef De Cuisine oversees the entire kitchen operation, guiding the culinary team with leadership, vision, and accountability under the direction of the Culinary Director. This role demands a seasoned culinary professional who can develop and execute menu innovations, ensure food quality and consistency, and manage back-of-house staff to meet operational goals. The Chef De Cuisine plays an instrumental role in recruiting, training, and mentoring kitchen staff, while setting standards for service and food safety in accordance with health regulations. Responsibilities include coordinating with the Food and Beverage Director on menu rollouts and ensuring that all food offerings maintain the casino's high standards for taste, presentation, and cost efficiency.
This role requires hands-on leadership to manage multiple food outlets simultaneously, plan production schedules, and maintain sanitary conditions throughout kitchen facilities. As a core member of the culinary leadership, the Chef De Cuisine acts as a liaison between line cooks and sous chefs, fostering communication, teamwork, and professional development. This position also involves strategic planning to align culinary initiatives with industry trends and the casino's business objectives. The ideal candidate must possess excellent communication skills, conflict resolution abilities, and a passion for culinary excellence. The role demands flexibility to work nights, weekends, and holidays, reflecting the operational hours of the casino.
The Chef De Cuisine is expected to be a positive, motivating force, promoting an environment where team morale and guest satisfaction thrive. Through strong leadership and a collaborative approach, the Chef De Cuisine will support the growth of culinary personnel and contribute to the ongoing innovation of the casino's food offerings. Overall, this position is crucial for maintaining the high-quality standards and operational excellence that define San Pablo Lytton Casino’s culinary reputation.
Job Requirements
- Must possess an associate’s degree or higher
- Must have minimum five years experience as Executive Chef or Executive Sous Chef
- Must have minimum ten years progressive culinary experience in high-volume production
- Must have excellent communication skills
- Must display professional presence with honesty and fairness
- Must demonstrate team leadership and development ability
- Must be Serv-Safe certified or willing to obtain within 180 days
- Must be a creative thinker
- Must be able to work flexible shifts, nights, weekends, and holidays
- Must have ability to handle multiple tasks
Job Qualifications
- Associate’s degree or higher in Food and Beverage Management, Culinary, or related field
- Bachelor’s or Master’s degree preferred
- Certification as an Executive Chef from the American Culinary Federation preferred
- Minimum five years experience as Executive Chef or Executive Sous Chef
- Minimum ten years progressive experience as Chef, Room Chef, or Kitchen Supervisor in high-volume environment
- Excellent written and oral communication skills
- Professional presence demonstrating honesty and fairness
- Strong team leadership and development skills
- Ability to handle multiple tasks and deploy resources effectively
- Serv-Safe certification or certifiable within 180 days
- Creative thinker for menu development
- Flexibility to work nights, weekends, and holidays
Job Duties
- Provide friendly, fast, and helpful customer service through consistent practice and delivery of kindness, dignity, and respect
- Serve as a dynamic, positive leader fostering teamwork, morale, motivation, and open communication
- Act as a role model and coach while developing team members with a consistent, approachable demeanor and clear expectations
- Ensure team members understand and are held accountable for their service performance
- Provide recognition and rewards for superior service performance
- Demonstrate excellent facilitation skills in conflict resolution
- Coordinate with other departments for total guest satisfaction and efficient operations
- Establish and endorse the company’s business and service ethics following the Code of Commitment
- Aid in strategic planning under the Culinary Director’s direction
- Analyze food trends for operational viability
- Support research, development, and implementation of food operation procedures
- Maintain sanitation and health code compliance of all facilities and equipment
- Interact with guests as a representative of the casino
- Manage food budget execution between line cooks and sous chefs
- Mentor and develop kitchen staff, maintaining low turnover and strong recruitment
- Establish work and production schedules based on forecasts ensuring quality and presentation
- Prepare standardized recipes and menus while managing food cost
- Verify purchase specifications and sanitary storage conditions
- Manage daily food preparation and special events menus focusing on food costs, volume, quality, and attractiveness
- Maintain operational records and standards including food and labor costs and portion control
- Conduct inspections of sanitation and equipment condition
- Administer safety policies for the food department
- Counsel and evaluate performance of assigned personnel
- Recommend kitchen design and renovations to improve efficiency
- Implement new restaurant concepts with shared vision
- Maintain professional relationships across departments to enhance service
- Stay updated on food safety and sanitation regulations ensuring compliance
- Oversee multiple outlets prioritizing and delegating responsibilities
- Conduct weekly meetings for communication flow
- Comply with casino rules, safety regulations, and dress code
- Attend all mandatory meetings and training sessions
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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