Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,100.00 - $98,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Training and Development
Job Description
Desert Diamond Casino is a well-established and respected gaming and entertainment facility located in Arizona, operating under the Tohono O'odham Gaming Enterprise (TOGE). The casino not only offers a vibrant environment for gaming and entertainment but also prides itself on providing exceptional food and beverage services to enhance the guest experience. With a commitment to excellence and a focus on community values, Desert Diamond Casino is a leader in offering quality entertainment alongside top-tier dining options. The company values integrity, teamwork, and a strong customer service culture, creating a dynamic and supportive workplace for its employees. The casino operates under... Show More
Job Requirements
- High school diploma or GED
- Culinary degree preferred
- 10 years experience in food operations
- 5 years experience as Executive Chef
- Must be 18 years or older
- No felony or theft convictions
- Must pass pre-employment drug/alcohol screen
- Must pass background investigation
- Must obtain and maintain a gaming license
- Skilled in managing a diverse workforce
- Skilled in food presentation
- Knowledge of culinary facility maintenance
- Knowledge of scheduling techniques
- Knowledge of organizational workflow
- Advanced food preparation knowledge
- Knowledge of cost controls
- Ability to obtain TIPS certification
- Ability to obtain Food Handlers card
- Leadership and vision abilities
- Ability to mentor chefs
- Menu development skills
- Ability to follow specific instructions
- Leadership and training skills
- Ability to interpret financial statements
- Communication skills
- Interviewing and hiring skills
- Vendor interaction skills
- Quality control abilities
- English proficiency
- Ability to work under pressure
- Computer skills including Microsoft Office
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
- 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
- Ability to obtain TIPS certification and Food Handlers card
- Ability to provide vision, leadership and direction 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
- 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 to source the best products at the best prices
- 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 work environment and maintain a professional demeanor
- Ability to work well under pressure and make decisions in high stress situations
- 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 (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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