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
Paid holidays
Job Description
Desert Diamond Casino is a renowned entertainment and hospitality establishment located in Arizona. As a leading gaming enterprise, it offers visitors a comprehensive and vibrant casino experience complemented by exceptional dining options. This establishment prides itself on delivering top-notch customer service and maintaining high standards across all its departments to ensure an unforgettable experience for its guests. The casino operates under the jurisdiction of the Tohono O'odham Gaming Enterprise (TOGE), adhering strictly to all regulatory and internal compliance standards, including Title 4 (Arizona liquor law) and other health and safety regulations.
The position available is for an Executive ... Show More
The position available is for an Executive ... 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 years experience at the Executive Chef level
- must be 18 years of age or older
- no felony, theft or stealing convictions
- ability to pass pre-employment drug/alcohol screen and background investigation
- ability to 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
- advanced knowledge of food preparation and presentation methods
- knowledge of cost controls in food and labor
- ability to obtain TIPS certification
- ability to obtain a Food Handlers card
- ability to provide leadership and direction to multiple venues
- ability to oversee and mentor chefs
- ability to develop menus
- ability to understand and follow instructions
- ability to lead and train team members
- ability to understand profit and loss statements
- ability to communicate effectively in English
- ability to work under pressure
- intermediate to advanced computer skills
- must be able to lift and move up to 50 pounds
- willing to work evenings, weekends, holidays, and irregular shifts
- ability to maintain compliance with health and safety regulations
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 years experience at the Executive Chef level
- 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
- advanced knowledge of food preparation and presentation methods, techniques, and quality standards
- knowledge of cost controls in food and labor
- ability to obtain TIPS certification
- ability to obtain a Food Handlers card
- ability to provide vision, leadership, and direction to multiple venues
- ability to oversee, mentor and develop chefs
- ability to develop menus that are flavorful, well presented, and cost effective
- 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 communication with management and other departments
- ability to conduct effective interviews and hire staff
- ability to interact with vendors and suppliers
- ability to monitor and maintain quality control and safety standards
- ability to communicate effectively in English both verbally and in writing
- ability to work in a busy, fast-paced environment
- ability to work well under pressure
- intermediate to advanced computer skills with knowledge of Microsoft Office
Job Duties
- Ensures compliance with all Tohono O'odham Gaming Enterprise policies and procedures, including Internal Controls (ICs)
- 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
- ensures 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 & guest at all times
- displays, supports and reinforces Desert Diamond Casino's 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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