GENERAL SUMMARY
Responsible for the day-to-day operation of the Pechanga Hotel and Casino food operation in conjunction with the Executive Chef and Assistant Executive Chef. Effective Management of Culinary Department ensuring that both goals, financial and quality of food are met. Mentors chefs, sous chefs and staff on effective performance management skills to ensure the development of a capable work force Establishes Project plans and timelines to achieve department goals and objectives. Operate the kitchens in a successful manner as determined by directives. Must maintain high level of quality and professionalism at all times.


FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Pechanga Resort and Casino.


KEY RESPONSIBILITIES
• Provide leadership and guidance to chefs and team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
• Execute an active repertoire of dishes to advance the culinary experience of the culinary staff and chefs and be effective in communicating curriculum to team members through ongoing training programs.
• Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas.
• Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses.
• Protects the assets of Pechanga Resort & Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems.
• Responsible for overseeing the operational aspects of the kitchen division in meeting set standards.
• Administrative and operational support to the executive chef in meeting all divisional set targets.
• Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff.
• Assist in daily operation of the kitchens as needed. Provides all line staff with the necessary tools and equipment for safe food handling.
• Maintain a high level of safety and sanitation.
• Instill budgetary controls using established budget on an everyday basis.
• Assists in supervising chefs, cooks and line staff in daily operations.
• Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items.
• Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items.
• Ability to plan organize and operate all of the food outlets on the property
• Other duties as assigned


ACCOUNTABILITY: The Executive Sous Chef has managerial responsibilities including departmental hiring, corrective action, terminations, team member relation issues, forecasting and budgeting.

________________________________________

QUALIFICATIONS AND GUIDELINES

________________________________________
EXPERIENCE/TRAINING/EDUCATION: Culinary degree from a culinary school; or 10 years of related experience and/or training; or equivalent combination of education and experience. Additionally at least 2 years of executive chef experience in a quality hotel, casino or multi unit restaurant operations is required to successfully perform this job.

COMMUNICATION SKILLS: This position requires the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. This position also requires the ability to write reports, business correspondence, and procedure manuals. Furthermore, this position also requires the ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS: This position requires the ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. This position also requires the ability to apply concepts of basic algebra.
REASONING ABILITY: This position requires the ability to define problems, collect data, establish facts, and draw valid conclusions. This position also requires the ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS:
• Serve Safe Certification/ valid Food Handlers Card preferred

SKILLS/ABILITIES:
• Proficient with Word, Excel, Stratton Warren
• Firm understanding and practical application of Health and Safety standards/laws.
• Knowledge of all aspects of kitchen and culinary operations.
• Possess strong interpersonal and organizational skills.
• Familiar with traditional/contemporary methods of preparing and presenting local, regional, national and international styles of food.

OTHER QUALIFICATIONS:
• Ability to cook various types of cuisines to the highest quality

ADDITIONAL INFORMATION:
• Must be able to work in a smoking environment.
• Must be able to work any day of the week and scheduled shift


DISCLAIMER:
The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.