Paisano's Chef de Cuisine

Murrieta, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $66,100.00 - $90,400.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Work environment incentives

Job Description

Pechanga Resort Casino is a renowned luxury resort and casino destination located in Temecula, California. Known for its commitment to providing exceptional guest experiences, Pechanga Resort Casino combines world-class gaming, dining, and entertainment options within a vibrant and welcoming atmosphere. The resort's culinary department prides itself on delivering high-quality and diverse cuisine that meets the standards expected by its discerning clientele. With a focus on innovation, hospitality, and excellence, Pechanga strives to maintain its reputation as a top destination for visitors seeking luxury and unforgettable experiences. The resort employs a team of dedicated professionals who contribute to maintaining the Four Diamond quality standard, which signifies outstanding service and premium guest satisfaction. The Chef de Cuisine position at Pechanga Resort Casino is a pivotal role within the culinary department, responsible for managing daily operations and ensuring adherence to company policies and PRC regulations. This role demands leadership, creativity, and thorough knowledge of kitchen operations, as the Chef de Cuisine oversees the preparation and serving of high-quality meals that consider dietary restrictions and customer preferences. As a key member of the culinary leadership team, the Chef de Cuisine supports the Executive Chef by overseeing staffing, scheduling, and training plans while ensuring all food safety and sanitation standards are met. The role also includes managing food and labor costs, controlling budgets, directing kitchen staff, and innovating menu offerings to continuously enhance the dining experience. This position requires a strong commitment to maintaining safety, quality, and efficiency, while promoting a positive and motivated work environment. The Chef de Cuisine will regularly participate in inventory management, ordering, and establishing purchase par levels, which helps ensure smooth kitchen operations. Additionally, the role requires proficiency with various software like Word, Excel, Stratton Warren, and Kronos to support administrative and operational tasks. Strong interpersonal and organizational skills are necessary for effectively communicating with team members and contributing meaningful feedback during performance reviews. The Chef de Cuisine must demonstrate culinary techniques and coordinate training programs that elevate the team's skills and uphold the resort's high standards. Flexibility in working shifts, including weekends, is essential to meet the operational demands of the resort. Overall, the Chef de Cuisine at Pechanga Resort Casino plays a critical leadership role in delivering an exceptional culinary experience that aligns with the resort's prestigious Four Diamond service agreement and commitment to excellence.

Job Requirements

Must have high school diploma or GED
Preferred associate's degree or equivalent
Minimum eight years' experience with at least three years as Chef
Must complete Pechanga's Food Handler Certification
Ability to obtain and maintain class 'A' gaming license
Proficiency in Microsoft Word, Excel, Stratton Warren, and Kronos
Strong knowledge of health and safety standards and kitchen operations
Excellent interpersonal and organizational skills
Ability to work any day of the week and scheduled shift
Effective communication and problem-solving skills
Experience in supervising and training culinary staff

Job Qualifications

High school diploma or general education degree (GED)
Associate's degree (A. A.) or equivalent from a two-year college or technical school
Minimum of eight years' experience including three years as a Chef
Equivalent combination of education and relevant experience may be considered
Ability to read, analyze, and interpret business and technical documents
Proficient in report writing and business correspondence
Strong presentation and communication skills
Ability to perform mathematical calculations related to discounts, proportions, and volume
Proficient with Word, Excel, Stratton Warren, and Kronos
Firm understanding of health and safety standards and laws
Knowledgeable of traditional and contemporary culinary methods
Strong interpersonal and organizational skills
Ability to work flexible schedules including weekends

Job Duties

Provide leadership and guidance to team members in the preparation and serving of high quality meals according to dietary restrictions
Identify and correct defects and implement continuous quality improvement procedures
Maintain the highest levels of sanitation and safety in all department areas
Execute financial objectives including food cost, labor cost, and controllable expenses
Develop and communicate culinary curriculum through ongoing training programs
Complete daily and weekly inventory to ensure proper ordering and establish par levels
Protect resort assets and maintain confidentiality and integrity of team member information
Oversee operational aspects of the kitchen division ensuring standards are met
Support executive chef team in meeting divisional targets
Demonstrate new cooking techniques, recipes, and equipment to kitchen staff
Execute daily kitchen operations ensuring all line staff have necessary tools and equipment
Maintain a high level of safety and sanitation
Apply budgetary controls daily according to established budgets
Manage chefs, cooks, and line staff in daily operations
Plan, prepare, and serve all food items and menus
Train kitchen staff on execution of menu items
Check walk-in coolers and freezers daily ensuring proper rotation, storage, and usage
Plan, organize, and operate all kitchen stations
Perform other duties as assigned