Executive chef jobs in Cathedral City, CA - 84 jobs

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

At Westin Hotels & Resorts, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. Job Summary The Exec Sous Chef will oversee the culinary operation for the hotel food and beverage outlets and banquet operations as well as the Stewarding Department. Will assist with the hiring and training of the culinary team as well as menu development and culinary quality. Key Responsibilities: Oversight of all culinary managers and associates Direct workflow of the culinary team Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Assigning daily tasks for the culinary team Assisting with menu development Aid with the scheduling and management of both the culinary and stewarding teams Qualifications Qualifications and Physical Requirements: Minimum of three years of culinary management experience While performing the duties of the job, the employee is regularly required to sit, stand, bend, walk, use hands and figure, or feel objects. Lift boxes (up to 50 lbs) Talk and listen. Vision abilities required by the job include close vision to a computer screen.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seeking a talented and passionate Executive Sous Chef to join our award-winning culinary team. As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere. Responsibilities: Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations. Maintain the highest standards of food quality, presentation, and sanitation. Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork. Oversee food perparations, inventory control, and cost management. Ensure compliance with health, safety, and cleanliness standards. Contribute to special evens, wine-paired dinners, and seasonal menu offerints. Qualifications: Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining. Proven leadership and team management skills. Strond understandin fo seasonal ingredients, regional cuisine, and wine pairings. Culinary degree or equivalent professional training preferred. Passion for delivering exceptional guest experiences in a fast-paced environment.

Description Immediate opening for an experienced Chef de Cuisine for our highly reputable and very busy Italian restaurant. At least 10 years of Italian Cuisine experience is required! Those with less than 10 years of Italian Cuisine experience, need not apply! We encourage you to email your resume so we can get you scheduled for a face to face interview immediately. Please be sure to bring your resume when attending your interview. More Requirements/Responsibilities Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Description: The Chef de Cuisine is responsible for the day-to-day culinary leadership and execution of Talia Kitchen, a seasonal, farm-to-table, Contemporary American restaurant. This role partners closely with the Executive Chef to bring the culinary vision to life while owning kitchen operations, menu execution, team leadership, food quality, and financial performance. The Chef de Cuisine sets the tone for excellence, creativity, and consistency while fostering a culture rooted in collaboration, mentorship, and respect. Responsible for both executing and actively participating in community events held off property Requirements: Core Responsibilities Culinary Leadership & Execution Lead all kitchen operations to ensure exceptional food quality, consistency, and presentation. Responsible for both executing and actively participating in community driven projects held off property. Execute seasonal menus highlighting local and sustainable ingredients. Ensure adherence to food safety, sanitation, and health regulations. Oversee opening and closing procedures for all kitchen stations. Expedite service during peak periods. Menu Development & Innovation Collaborate on menu development and seasonal updates with Executive Chef Test, refine, and document recipes. Incorporate guest feedback and seasonal availability. Team Leadership & Development Recruit, train, coach, and mentor kitchen associates. Foster a positive, inclusive, and accountable culture. Manage scheduling and labor alignment. Financial & Operational Management Manage food and labor costs. Oversee inventory and participate in monthly counts. Monitor portion control, waste, and vendor relationships. Knowledge, Skills, and Competencies Senior kitchen leadership experience. Farm-to-table and Contemporary American expertise. Strong leadership and communication skills. Financial and operational acumen. Physical Requirements Stand and walk for extended periods. Lift up to 40 pounds. Work in hot and cold kitchen environments. This job description is not an exhaustive list of all responsibilities and may change based on business needs.

As the Head Chef for Cotino, A Storyliving by Disney community, you will lead the culinary experience to deliver exceptional "World-Class" dining within a private club environment. Positioned within the Disney Experiences segment, you will oversee kitchen operations, ensuring high standards of food quality and presentation while managing inventory, scheduling, and compliance with health and safety regulations. Your role is crucial in maintaining Disney's reputation for excellence in dining experiences, contributing to the overall magic of Disney's offerings. **You Will...** In this role, you will be responsible for leading a team of culinary professionals, providing leadership, support, and development to ensure high performance and accountability. You will adapt to departmental priorities, manage performance, and guide your team to meet quality, volume, and timeliness objectives. This role matters because it directly influences the dining experience for guests, requiring skills such as strategic planning, collaboration, and creativity. + Lead a team of culinary professionals, providing leadership, support, and development of Cast Members, creating a positive environment that encourages ownership and accountability. + Oversee and work alongside food handlers on a daily basis, including shift coverage on banquets, hot and cold lines as well as prep and cleaning. + Comprehensive understanding of training protocols and lead training of line-level staff and stewards. + Create new and higher quality service and product standards. + Innovate food combinations, textures, and flavors to create new flavor experiences. + Educate Culinary Cast Members on seasonal products, culinary styles, and techniques. + Inspire and educate Cast Members and Guests on fads, trends, lifestyles, and special dietary needs with consideration of product, equipment, and cost. + Understand, support, and teach the "role in the show" cuisine concept. + Inspire, provide direction, and drive effectiveness of the Leadership Team. + Develop Direct Reports as individuals and as a team by providing a work environment within which they excel. + Hold Direct Reports accountable for job performance. + Ensure that products are properly ordered, received and stored. + Ensure proper maintenance and cleanliness of equipment and facilities. + Identify, mediate or negotiate effective resolution to conflict. + Ensure operational compliance Food & Beverage Standards, Loss Prevention Standards, State of California, and Food Safety Standards. **You Have/Required Qualifications...** + Skilled in strategic planning and culinary management. + Proficient in managing inventory and scheduling. + Strong leadership and mentoring abilities. + Innovative and creative mindset. + Excellent organizational and time management skills. + Strong collaboration and communication skills. + Degree in Culinary Arts, Food Sciences, or related field. + 8+ years of experience in culinary management, with 3+ years in a management role. + Demonstrated computer proficiency and comfort working in various operational systems including point of sale and inventory management. **Preferred Qualifications...** + Advanced degree in Culinary Arts or Food Sciences. + Ability to inspire creativity and innovation that adapts to our business. + Proven drive and understanding of the Disney Culture, opportunities, and strategies to achieve best-in-class results. + Knowledge of industry trends and practical business applications that contribute to greater results while utilizing fewer tools. + Demonstrated knowledge of wines and spirits/sommelier certification. + Experience in developing annual operating plans. + Strong focus on research and development that leverages trends, technology, and creative thinking. + Ability to speak and present to large groups of people, including Company Executives. **Our Benefits...** Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at *************************************** \#DXMedia \#LI-AH3 The hiring range for this position in Anaheim is $115,500 to $154,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered. **Job ID:** 10140668 **Location:** Rancho Mirage,California **Job Posting Company:** Disney Experiences The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Deepest Cut the curators of fun, entertainment, day and night life where diversity is celebrated are excited to announce they are expanding in Palm Springs. Reforma is the newest innovation from the owners of Chill Bar! Sous Chefresponsibilities include: Planning and directing food preparation and culinary activities Modifying menus or create new ones that meet quality standards Estimating food requirements and food/labor costs Job brief We are looking for a creative and proficient in all aspects of food preparation, Sous Chef. Responsibilities Help plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Requirements and skills Proven working experience as a Sous Chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Job Description Pay Grade: 13 Salary: $65,000 - $70,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1500222 CCL Hospitality Group Caitlin Pham [[req_classification]]

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: At the La Quinta Resort and Club we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a Resort that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the La Quinta Resort and Club can mean for you! What you will have an opportunity to do: Job Description SummaryWe are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! What are we looking for? The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Thorough knowledge of hot and cold food preparation. • Good working knowledge of accepted sanitation standards and health codes. • Extensive skill in usage of slicers, mixers, grinders, food processors, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. EDUCATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred. Culinary or Apprenticeship program preferred. EXPERIENCE 3 years of culinary experience in a similar size operation with supervisory experience is preferred. LICENSES OR CERTIFICATES Ability to obtain any government required license or certificate. GROOMING All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. • Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. • Ability to perform duties in confined spaces. • Ability to perform duties within extreme temperature ranges. Compensation: $26.00 - $26.00 Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

Supervise the overall food operation in assigned kitchen, including supervising and directing team members in their daily job functions and in their appropriate assigned areas. Responsible for the preparation of all foods during an assigned shift, ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards. Carries out responsibilities with minimal direction and exercises good judgment to achieve desired results. Primary Duties, Responsibilities, and Tasks: All team members are obligated to support and uphold the Valley View Casino's Standards of Excellence as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service. Monitor staff for outstanding customer interaction and personalized service. Under the direction of the Executive Chef and/or Room Chef, ensure that the kitchen operations of the assigned location are consistent with the strategic plans and vision of the department. Maximizes cost effectiveness within the assigned kitchen area by ensuring compliance with established budget, labor and revenue benchmarks. Responsible for the accuracy of all time, attendance and variance records, as well as equitable scheduling of all shifts. Ensure guest complaints and problems are resolved and requests for special services are carried out. Responsible for preparing, seasoning, finishing, and garnishing all visible food used on the line, and preparation is in accordance with established recipes. Performs as a Team Member with, Line Cooks, Dishwashers, Supervisors, Servers, Utility, and pertinent company Team Members in producing a smoothly and efficiently run operation on a scheduled shift. Answers questions of guests regarding food selections. Follows all recipes and quality control procedures. Monitor the work productivity of kitchen staff and address and document any areas below departmental standards. Provide regular feedback to direct reports on specific job responsibilities and guest service. Ensure that all needed supplies and equipment are readily available. Distributes workload fairly and evenly to those assigned to the station. Conducts daily huddles and schedules meetings with all direct reports as necessary. Responsible for ensuring that current safety rules and regulations are followed by all Team Members under span of control. Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations. Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws. Other duties as assigned by Executive Chef and/or Room Chef. Responsible for conducting all responsibilities in a professional and ethical manner. Responsible for maintaining a consistent, regular attendance record. Supervisory Responsibilities: Supervises any Team Member(s) under span of control. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and coaching and/or correcting Team Members; addressing complaints and resolving problems toward a non biased outcome. Required Qualifications: High school diploma or GED equivalent. Two years of experience in a culinary management position. Two years of technical school training or equivalent training. Ability to type 35 words per minute or more. Strong proficiency in Microsoft Office software programs. Ability to communicate effectively in a positive manner using English in both written and oral form. Ability to work a flexible schedule including all shifts, weekends and holidays. Ability to stand on a hard surface for long periods of time. Leadership skills including having the confidence and ability to articulate clear and precise direction. Ability to build and further create a positive work environment with open communication and consistency. Ability to maintain and advance camaraderie throughout the outlet. Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to work with mathematical concepts such as addition subtraction and multiplication tables.Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.Strong interpersonal skills and the ability to communicate effectively with a wide audience.Strong organizational skills.Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.Must successfully pass a drug screening test.Must be able to successfully pass applicable auditions or skill testing.Will be required to carry a company provided cell-phone at all times to receive and respond to work related calls. Preferred Qualifications: Culinary degree. Bi-lingual in a second language. Previous experience working in a gaming environment. Demonstrated experience in the art of coaching for success. Physical Requirements of the Position:The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. Clear vision (close, distant, color, peripheral, and depth perception) is needed for navigating office and casino environments, reading and reviewing reports and policies, operating data processing equipment and other essential job functions. While performing the duties of this job, the Team Member is regularly required to talk and hear. The Team Member is regularly required to sit and use hands to finger, manipulate, handle, or feel. The Team Member is frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The Team Member must frequently lift and/or move up to 25 pounds and occasionally required to lift and/or move up to 50 pounds. Working Conditions: The Casino is open 24 hours per day, seven (7) days per week; therefore, you must be flexible to work any and all shifts. While performing the duties of this job, the Team Member is exposed to second hand tobacco smoke, moving mechanical parts and fumes or airborne particles. The Team Member is usually subject to inside environmental conditions, which provide protection from weather conditions, but not necessarily from temperature changes. The Team Member is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. Other Information: Native American hiring preference applies. This does not list all the duties of the job. You may be instructed by management to perform other tasks or functions. You will be evaluated in part based upon your performance of the tasks listed in this and your ability to commit to the Standards of Excellence. Management has the right to revise this at any time. The job description is not a contract for employment.

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Competitive salary Dental insurance Employee discounts Flexible schedule Free uniforms Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa is seeking an accomplished Executive Chef to lead the culinary vision across our award-winning resort. This is a key leadership role responsible for driving culinary excellence, innovation, and operational performance while delivering exceptional guest experiences aligned with our winery and resort brand. Position Summary The Executive Chef will oversee all culinary operations, including fine dining restaurants, banquets and events, in-room dining, and seasonal outlets. The ideal candidate is a hands-on leader with a passion for seasonal, locally inspired cuisine, strong financial acumen, and proven experience in a luxury resort or winery setting. Key Responsibilities Provide strategic leadership and direction for all culinary operations across the resort Develop and execute innovative, wine-forward menus that align with South Coast Winerys brand and culinary standards Ensure consistent quality, presentation, and flavor across all outlets and events Lead, mentor, and develop kitchen leadership teams and culinary staff Oversee food cost controls, labor management, inventory, and budgeting to meet financial objectives Collaborate with Food & Beverage leadership, Events, and Sales teams to execute weddings, banquets, and special events Maintain all health, safety, and sanitation standards in compliance with local, state, and federal regulations Foster a culture of excellence, teamwork, and continuous improvement Source high-quality ingredients, emphasizing seasonal, local, and sustainable products Qualifications Minimum of 710 years of progressive culinary leadership experience, including Executive Chef experience Prior experience in a luxury resort, winery, or high-volume banquet environment strongly preferred Strong knowledge of wine-pairing and wine-centric menu development Proven ability to manage food and labor costs while maintaining high culinary standards Exceptional leadership, communication, and organizational skills Culinary degree or equivalent professional training preferred Current food safety certification (or ability to obtain)

The role… At Le Vallauris an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: Minimum of 7+ years' experience working in a similar volume-based business Experience working in French restaurants or with French cuisine highly preferred Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader Must encompass Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication Experienced in training, leading and executive production and a-la-carte dining experiences High school diploma or equivalent trade school certification Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. Must be able to make periodical fast paced movements are required to go from one part of the property to others. Must be able to move, pull, push, carry or lift at least 30 pounds. Must be able to occasionally kneel, bend, crouch and climb is required. Must be able to perform physical activities such as lifting, cleaning, and stooping. Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Le Vallauris, part of Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match Paid Time Off: Full- Time Employees have sick day's + vacation days Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

At Westin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. Job Summary The Chef De Cuisine will oversee the culinary operation for the hotel food and beverage outlets. Will assist with the hiring and training of the culinary team as well as menu development and culinary quality. Key Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Assigning daily tasks for the culinary team Assisting with menu development Qualifications Qualifications and Physical Requirements: Minimum of three years of culinary experience While performing the duties of the job, the employee is regularly required to sit, stand, bend, walk, use hands and figure, or feel objects. Lift boxes (up to 50 lbs) Talk and listen. Vision abilities required by the jo include close vision to a computer screen In accordance with the federal Fair Credit Reporting Act (FCRA) and applicable state laws, we may obtain a consumer report (background check) on you in connection with your employment application. This report may include information about your criminal history, employment history, educational background, credit history (if applicable to the position), and other relevant details. Before any such report is obtained, you will receive a separate written disclosure and authorization form, which you must sign for us to proceed. You will also be provided with a copy of the report and a summary of your rights under the FCRA before any adverse employment decision is made based on that information. We are committed to complying fully with all federal, state, and local laws governing background checks and the use of consumer reports.

As the Head Chef for Cotino, A Storyliving by Disney community, you will lead the culinary experience to deliver exceptional "World-Class" dining within a private club environment. Positioned within the Disney Experiences segment, you will oversee kitchen operations, ensuring high standards of food quality and presentation while managing inventory, scheduling, and compliance with health and safety regulations. Your role is crucial in maintaining Disney's reputation for excellence in dining experiences, contributing to the overall magic of Disney's offerings. You Will... In this role, you will be responsible for leading a team of culinary professionals, providing leadership, support, and development to ensure high performance and accountability. You will adapt to departmental priorities, manage performance, and guide your team to meet quality, volume, and timeliness objectives. This role matters because it directly influences the dining experience for guests, requiring skills such as strategic planning, collaboration, and creativity. * Lead a team of culinary professionals, providing leadership, support, and development of Cast Members, creating a positive environment that encourages ownership and accountability. * Oversee and work alongside food handlers on a daily basis, including shift coverage on banquets, hot and cold lines as well as prep and cleaning. * Comprehensive understanding of training protocols and lead training of line-level staff and stewards. * Create new and higher quality service and product standards. * Innovate food combinations, textures, and flavors to create new flavor experiences. * Educate Culinary Cast Members on seasonal products, culinary styles, and techniques. * Inspire and educate Cast Members and Guests on fads, trends, lifestyles, and special dietary needs with consideration of product, equipment, and cost. * Understand, support, and teach the "role in the show" cuisine concept. * Inspire, provide direction, and drive effectiveness of the Leadership Team. * Develop Direct Reports as individuals and as a team by providing a work environment within which they excel. * Hold Direct Reports accountable for job performance. * Ensure that products are properly ordered, received and stored. * Ensure proper maintenance and cleanliness of equipment and facilities. * Identify, mediate or negotiate effective resolution to conflict. * Ensure operational compliance Food & Beverage Standards, Loss Prevention Standards, State of California, and Food Safety Standards. You Have/Required Qualifications... * Skilled in strategic planning and culinary management. * Proficient in managing inventory and scheduling. * Strong leadership and mentoring abilities. * Innovative and creative mindset. * Excellent organizational and time management skills. * Strong collaboration and communication skills. * Degree in Culinary Arts, Food Sciences, or related field. * 8+ years of experience in culinary management, with 3+ years in a management role. * Demonstrated computer proficiency and comfort working in various operational systems including point of sale and inventory management. Preferred Qualifications... * Advanced degree in Culinary Arts or Food Sciences. * Ability to inspire creativity and innovation that adapts to our business. * Proven drive and understanding of the Disney Culture, opportunities, and strategies to achieve best-in-class results. * Knowledge of industry trends and practical business applications that contribute to greater results while utilizing fewer tools. * Demonstrated knowledge of wines and spirits/sommelier certification. * Experience in developing annual operating plans. * Strong focus on research and development that leverages trends, technology, and creative thinking. * Ability to speak and present to large groups of people, including Company Executives. Our Benefits... Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at *************************************** #DXMedia #LI-AH3 The hiring range for this position in Anaheim is $115,500 to $154,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

Sullivan's Steakhouse is hiring qualified applicants for Sous Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Employer-paid Life Insurance/AD&D Employer-paid Short-and-Long-Term Disability Insurance Referral Bonus for referring new Team Members Essential Duties: Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management Assist Executive Chef to prepare necessary data for applicable parts of the budget ; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences

Job DescriptionSalary: Salary DOE Deepest Cut the curators of fun, entertainment, day and night life where diversity is celebrated are excited to announce they are expanding in Palm Springs. Reforma is the newest innovation from the owners of Chill Bar! Sous Chefresponsibilities include: Planning and directing food preparation and culinary activities Modifying menus or create new ones that meet quality standards Estimating food requirements and food/labor costs Job brief We are looking for a creative and proficient in all aspects of food preparation, Sous Chef. Responsibilities Help plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staffs activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the final touch Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Requirements and skills Proven working experience as a Sous Chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office,restaurant managementsoftware, POS)

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in determining how food should be presented and creates decorative food displays. • Attends daily Banquet Event meetings to review culinary requirements. • Checks the quality of raw and cooked food products to ensure that standards are met. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily Banquet Event Order production needs. • Follows proper handling and right temperature of all food products. • Maintains food preparation handling and correct storage standards. • Manages BEO process including menu development, pricing, tracking and ordering. • Manages food quantities and plating requirements for all banquet functions. • Plans food quantities and plating requirements for all banquet functions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Recognizes superior quality products, presentations and flavor. • Supports procedures for food & beverage portion and waste controls. Managing Culinary Teams • Communicates production needs to key personnel. • Communicates regularly with employees to ensure performance expectations are clear. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Ensures property policies are administered fairly and consistently. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Serves as a role model to demonstrate appropriate behaviors. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Supervises banquet kitchen shift operations. • Utilizes an "open door" policy to identify and address employee problems or concerns. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Empowers employees to provide excellent customer service. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Provides services that are above and beyond for customer satisfaction and retention. • Responds effectively to guest problems and complaints. Managing and Conducting Human Resource Activities • Conducts training when appropriate. • Ensures employees are cross-trained to support successful daily operations. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). • Ensures disciplinary procedures and documentation support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains employees in safety procedures. Additional Responsibilities • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Assist in supervising the overall bakery operation in assigned kitchen, including directing team members in their daily job functions and in their appropriate assigned areas. Assist in the supervision and work of the pastry operation to include: the preparation and production of all pastry, bread and dessert items ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards. Carries out responsibilities with minimal direction and exercises good judgment to achieve desired results. Primary Duties, Responsibilities, and Tasks: All team members are obligated to support and uphold the Valley View Casino & Hotel's Standards of Excellence as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service. Assist in the training of Team Members on preparation of quick breads, yeast breads, laminated doughs, entremets, small pastries and plated desserts, specialty cakes, cookies and pies as determined by the Executive Pastry Chef. Oversee and implement new items that will be made for all Food and Beverage outlets. Perform daily inventory and ordering to par and business levels. Specific monitoring and proper ordering, rotation and utilization of all high-cost perishable items. Respond and assist with all internal and external guest requests through email, phone calls and accommodating any last minute requests for amenities and cake orders. Serves as a key communication link between the Executive Pastry Chef and the bakery team, ensuring that production goals, standards, and expectations are clearly understood and executed. Ensure that all recipes are current and updated to reflect menus in the various outlets. Ensure that all recipes are organized and efficiently arranged in the proper books for team members to use. Help direct and actively participate with team members to ensure all a la carte dessert orders and amenity orders are received and directed to correct station. Monitor all finished products for quality and quantity by checking all finished set functions at the end of the day. Properly label items and ensure all items are present. Ensure all products are attractively garnished, fresh and appealing to the eye. Ensure that all items are correctly labeled and delivered to the correct area or restaurants in a timely manner. Ensure that all food items are prepared and served according to the Pastry Chef's standards, specifications, and recipes. Assist in preparation and maintenance by checking production lists for correctness by cross referencing with Eos. Coordinate daily with the Stewarding department to ensure that the area is being properly cleaned. Communicate with Stewards as to cleaning specific areas of the bakery that need to be done each day such as exhaust hoods, ovens, proofers, fan guards, walk-in refrigerators, interior and exterior of ovens, freezer floors, refrigerator curtains, door seals and oven racks and upright racks. Ensure proper storage of all food, and rotation, labeling and dating of all products. Ensure that all items are gone through daily. Complete a daily log book to indicate current quantities of product on hand each day from outside vendors (Westgin Bakery, Dolce Italia, etc). Ensure that any spoilage and/or shortages of product are reported and correct credits are received. Adhere to control procedures for food costs, labor cost and food quality. Assist in inventory and month end procedures. Ensure that all dead stock items are correctly utilized and coordinate with Team Members to reduce all dead stock items. Ensure pastry operation meets all Health Department requirements for sanitation including proper rotation of food and daily cleaning of walk- ins, proofers, ovens, mixers, a and refrigerators. Ensure that proper temperatures of walk-ins and freezers are maintained. Ensure that all Steritech inspections are followed up on and that correct sanitation guidelines are adhered to. Responsible for conducting all responsibilities in a professional and ethical manner. Responsible for maintaining a consistent, regular attendance record. Supervisory Responsibilities: Supervises any Team Member(s) under span of control. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and coaching and/or correcting Team Members; addressing complaints and resolving problems toward a nonbiased outcome. Physical Requirements of the Position: The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. Clear vision (close, distant, color, peripheral, and depth perception) is needed for navigating office and casino environments, reading and reviewing reports and policies, operating data processing equipment and other essential job functions. While performing the duties of this job, the Team Member is regularly required to talk and hear. The Team Member is occasionally required to use hands, fingers to manipulate, handle, or feel. The Team Member is frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The Team Member must frequently lift and/or move up to 50 pounds. Working Conditions: The Casino is open 24 hours per day, seven (7) days per week; therefore, you must be flexible to work any and all shifts. While performing the duties of this job, the Team Member is exposed to second hand tobacco smoke, moving mechanical parts and fumes or airborne particles. The Team Member is usually subject to inside environmental conditions, which provide protection from weather conditions, but not necessarily from temperature changes. The Team Member is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. Other Information: Native American hiring preference applies. This does not list all the duties of the job. You may be instructed by management to perform other tasks or functions. You will be evaluated in part based upon your performance of the tasks listed in this and your ability to commit to the Standards of Excellence. Management has the right to revise this at any time. The job description is not a contract for employment.