Job Information
Sycuan Executive Chef in El Cajon, California
Executive Chef
Casino, 5485 Casino Way, El Cajon, California, United States of America Req #14466
Thursday, August 15, 2024
The ancestors of the Sycuan Band of the Kumeyaay Nation existed many centuries ago as a community of people…a Tribe living together, farming, hunting and fishing to survive.
Much has changed since that time. Today the Sycuan Tribe governs its Reservation, owns and operates a Casino and a Golf Resort, and owns a number of other business ventures in the San Diego Region.
One attribute that remains unchanged, however, is Sycuan's sense of community. Sycuan is more than just a business. Sycuan is a community of people working together toward a common goal. Whether you work in our state-of-the-art Casino, our beautiful Resort, or become a staff member in our Tribal Government division, you will be part of the Sycuan family.
Executive Chef
Job Purpose:
The Executive Chef is responsible for executing the F&B strategy to drive results for the culinary operations of Sycuan’s Food and Beverage operations. This position will lead the culinary operations at Sycuan including branding and rebranding existing venues, concept creation, creating a consistent positive and engaging culture for Team Members and consistent culinary experience for guests.
The Executive Chef is responsible for food production including all items produced for restaurants, banqueting and/or other outlets. Menu development, food purchase specifications and standardized recipes. Development and monitoring of food and labor budgets for the department also fall within this individual’s purview, as does staff supervision. Furthermore, the Executive Chef is responsible for maintaining the highest professional food quality and hygiene standards throughout the operation
Job Duties and Responsibilities:
(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)
Maintains the efficiency of kitchen operations by assigning duties to kitchen staff, reviewing and monitoring staff schedules, communicating pertinent departmental information to staff, ensuring departmental and casino-wide policies and procedures are followed, conducting periodic sanitation inspections, correcting out of compliance behaviors, regulating food product utilization, standardizing recipes, drafting food production sheets, monitoring kitchen staff performance, and performing line cook duties as needed.
Enhances food services and ensures competitiveness by researching current food trends and analyzing customer preferences, creating and developing menus, and implementing approved menus.
Develops team members by monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, and generating appropriate data-base transactions and paperwork.
Ensures product and labor costs are within established guidelines by setting annual productivity goals, monitoring profit and loss statements, reviewing staffing overtime needs, modifying staffing as needed, regulating food product utilization, monitoring supplies for efficient and cost-effective utilization, ensuring food freshness, and ensuring food waste is kept to a minimum.
Establishes quality standards by communicating purchasing needs to purchasing staff, reviewing proposed purchases for best quality and value, and placing orders as needed.
Coordinates and executes off site casino and tribal events by coordinating food preparation, delivery and set up with the Production Staff.
Hires qualified kitchen personnel by reviewing applications, interviewing applicants, and selecting most qualified candidates.
Job Specifications:
Education and Experience:
Essential:
Bachelor’s degree or equivalent work experience
Degree from an accredited Culinary arts program
Serv Safe Manager Certificate
CA ABC Responsible Beverage Service Certification
5 years Executive Chef experience at a high-volume casino or large four-diamond caliber resort or convention hotel
Managing food and beverage at multiple properties and property portfolio scaling
Executing new food and beverage concepts from origination to completion
Creating and executing large scale banquet and catering events
21 years of age
Desirable:
Experience in environmental sustainability
Beverage knowledge to include wines
Creation of a training curriculum for culinary staff to advance in their careers
Food and Beverage warehouse management
Skills and Knowledge:
Essential:
Ability to create and cost recipes and menus
Ability to prepare a wide range of food products
Ability to apply creative concepts to food preparation and presentation
Ability to interact effectively with team members and guests
Ability to provide leadership and guidance to staff
Ability to communicate effectively in the English language
Ability to perform simple mathematical calculations
Excellent English writing skills
Working knowledge of MS Suite to include Word, Excel and PowerPoint
Ability to accept constructive criticism
Ability to lift up to 25 lbs.
Ability to stand for up to eight hours at a time
Ability to bend and stoop
Ability to train and motivate subordinates
Desirable:
Multi-lingual
Supervisory/Managerial Accountability:
Direct: Assistant Executive Chef, Chef De Cuisines, Room Chefs, Sous Chefs
Indirect: None
If you enjoy being part of a community dedicated to creating a memorable guest experience, we invite you to explore career opportunities with Sycuan and join our winning team!
Other details
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Casino, 5485 Casino Way, El Cajon, California, United States of America
