Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,100.00 - $98,000.00
Work Schedule
Rotating Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee assistance program
Job Description
Desert Diamond Casino is a premier gaming and entertainment destination operated by the Tohono O'odham Gaming Enterprise (TOGE), committed to delivering exceptional guest experiences in a vibrant casino environment. Known for its dynamic atmosphere combining luxury gaming with exquisite dining options, the casino upholds high standards of service, hospitality, and operational excellence. The casino offers a diverse range of amenities, including fine dining restaurants and casual eateries, all designed to create a memorable experience for guests. As a respected employer within the region, Desert Diamond Casino fosters a culture of teamwork, integrity, and professional growth, supporting its staff with comprehensive... Show More
Job Requirements
- High school diploma or GED culinary degree preferred
- 10 years experience working in food operations including fine and casual dining buffets production purchasing training menu development and administration
- 5 of the 10 years must be at the Executive Chef level or the equivalent combination of education and experience
- Must be 18 years of age or older
- No felony theft or stealing convictions
- Must be able to successfully pass a pre employment drug alcohol screen background investigation obtain and maintain a gaming license
- Skilled in managing a diverse and demanding multi lingual workforce
- Skilled at food presentation and decorative food displays
- Knowledge of maintenance and care of culinary facilities equipment supplies and materials
- Knowledge of scheduling techniques and ability to apply them across multiple venues to control labor costs
- Knowledge of organizational structure workflow and operating procedures
- Advanced knowledge of food preparation and presentation methods techniques and quality standards
- Knowledge of cost controls in food and labor and ability to apply them in daily practice
- Ability to obtain TIPS certification
- Ability to obtain a Food Handlers card
- Ability to provide vision leadership and direction and to multiple venues with an array of styles and requirements
- Ability to oversee mentor and develop chefs in a variety of venues
- Ability to develop menus that are flavorful well presented and cost effective utilizing a variety of cuisines and techniques
- Ability to create menus to match themes and guest special requests
- Ability to understand and follow specific instructions and procedures
- Ability to lead and train team members at all levels
- Ability to understand and interpret profit and loss statements
- Ability to maintain open and positive two way communication with food and beverage management and other departments
- Ability to conduct effective interviews and work within established procedures to hire and retain staff
- Ability to interact with vendors and suppliers and in conjunction with purchasing to source the best possible product at the best prices for all aspects of food and beverage operations
- Ability to monitor and or maintain quality control and safety standards
- Ability to communicate effectively in the English language both verbally and in writing with staff and the general public
- Ability to work in a busy fast paced work environment and to perform in a professional appearance and manner
- Ability to work well under pressure making decisions in high stress situations while maintaining a professional demeanor
- Intermediate to advanced computer skills good working knowledge of Microsoft office
- Must be 18 years of age or older
- No felony theft or stealing convictions
- Must be able to successfully pass a pre employment drug alcohol screen background investigation obtain and maintain a gaming license
Job Qualifications
- High school diploma or GED culinary degree preferred
- 10 years experience working in food operations including fine and casual dining buffets production purchasing training menu development and administration
- 5 of the 10 years must be at the Executive Chef level or the equivalent combination of education and experience
- Skilled in managing a diverse and demanding multi-lingual workforce
- Skilled at food presentation and decorative food displays
- Knowledge of maintenance and care of culinary facilities equipment supplies and materials
- Knowledge of scheduling techniques and ability to apply them across multiple venues to control labor costs
- Knowledge of organizational structure workflow and operating procedures
- Advanced knowledge of food preparation and presentation methods techniques and quality standards
- Knowledge of cost controls in food and labor and ability to apply them in daily practice
- Ability to obtain TIPS certification
- Ability to obtain a Food Handlers card
- Ability to provide vision leadership and direction and to multiple venues with an array of styles and requirements
- Ability to oversee mentor and develop chefs in a variety of venues
- Ability to develop menus that are flavorful well presented and cost effective utilizing a variety of cuisines and techniques
- Ability to create menus to match themes and guest special requests
- Ability to understand and follow specific instructions and procedures
- Ability to lead and train team members at all levels
- Ability to understand and interpret profit and loss statements
- Ability to maintain open and positive two way communication with food and beverage management and other departments
- Ability to conduct effective interviews and work within established procedures to hire and retain staff
- Ability to interact with vendors and suppliers and in conjunction with purchasing to source the best possible product at the best prices for all aspects of food and beverage operations
- Ability to monitor and or maintain quality control and safety standards
- Ability to communicate effectively in the English language both verbally and in writing with staff and the general public
- Ability to work in a busy fast paced work environment and to perform in a professional appearance and manner
- Ability to work well under pressure making decisions in high stress situations while maintaining a professional demeanor
- Intermediate to advanced computer skills good working knowledge of Microsoft office
Job Duties
- Ensures compliance with all Tohono O'odham Gaming Enterprise policies and procedures including Internal Controls
- Ensures disciplinary procedures and documentation are completed in a timely manner
- Ensures enterprise and department policies are administrated fairly and consistently
- Ensures team members are treated fairly and equitably
- Ensures compliance with all food handling and sanitation standards
- Ensures team members maintain required food handling and sanitation certifications
- Provides guidance and direction to Executive Sous Chef and staff including setting goals performance standards and monitoring performance
- Utilizes interpersonal and communication skills to lead influence and encourage others advocates sound financial business decision making demonstrates honesty and integrity leads by example
- Establishes goals including performance goals budget goals and team goals
- Initiates and provides the vision for the menu development process for all assigned venues ensuring items are flavorful well presented and cost effective
- Encourages and builds mutual trust respect and cooperation among team members
- Applies knowledge of the laws and regulations governing Food & Beverage to ensure that all Tribal City and Federal Health Food Safety codes are upheld
- Adheres to all Title 4 Arizona liquor law and TOGE internal controls
- Responsible for maintaining a clean organized and sanitized work area all while following all TOGE tribal City and Federal health food safety regulations and codes
- Serves alcohol and non-alcoholic beverages to casino guests and ensures that legal drinking age are followed and complies with all Title 4 Arizona liquor law and TOGE alcohol controls
- Manages day-to-day operations ensuring that quality standards and expectations of the guests are met or exceeded on a daily basis
- Reviews staffing levels to ensure that guest service operational needs and financial objectives are met
- Understands team members positions well enough to perform duties in team members absence or determine appropriate replacement to fill gaps
- Works with Human Resources to fill open positions
- Identifies the developmental needs of staff members and coaching mentoring or otherwise helping team members to improve their knowledge or skills
- Manages team member progressive discipline procedures for areas of responsibility
- Administers the performance appraisal process for direct report managers
- Follows proper handling and temperature standards of all food products
- Prepares and cooks foods of all types either on a regular basis or for special guests or internal functions
- Provides and supports on brand service behaviors that are prepared to wow for guest satisfaction and retention
- Provides information to executive teams managers and supervisors team members and subordinates by telephone in written form e-mail or in person
- Recognizes superior quality products presentations and flavor
- Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed
- Reviews comment cards guest satisfaction results and other data to identify areas of improvement
- Trains kitchen team members on the fundamentals of good cooking and excellent plate presentations
- Demonstrates new cooking techniques and equipment to staff
- Interacts with the banquet and catering department on training regarding food knowledge and menu composition and pricing
- Observes service behaviors of team members and provides feedback to individuals and or managers
- Uses enterprise computer systems in daily operations to meet goals and maintain standards
- Works with food and beverage managers and keep them informed of issues as they arise
- Analyzes information and evaluates results to choose the best solution and solve problems
- Manages department controllable expenses including food cost supplies uniforms and equipment
- Participates in the budgeting process for areas of responsibility
- Analyzes member survey results and regular member guest feedback Partners with management to identify opportunities for improvement to be addressed with effective training solutions
- Exemplifies the desired culture and philosophies of the organization
- Demonstrates Desert Diamond Casino On Brand attitude towards team members and guest at all times
- Displays supports and reinforces Desert Diamond Casinos Spirit of Service Standards
- Models the company standards and lead by example
- Performs other duties as required
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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