Job Description


The role of the CulinaryDevelopment Systems Trainer is to train, support and guide culinary staffthrough successful completion of the Apprenticeship program. In addition, thisrole is responsible for monitoring and tracking culinary readiness for levelingmovement.



  • Facilitate all culinary training
  • Monitors culinary staff performance while consulting with culinary leadership team to determine leveling readiness
  • Creates training opportunities for all cook levels
  • Creates a culinary training schedule and performance tracker profile on progress for all cooks in the Apprenticeship program
  • Establish and maintain partnerships with local culinary organizations and/or schools to help recruit new employees to successfully join and complete the Apprenticeship program.


  • Assist the room chefs in reviewing culinary job applications, conducting employment interviews and makes recommendations on hiring selections.


·        Adegree or certification from an accredited culinary arts institute, orapprenticeship certification from the American Culinary Federation or theequivalent years' experience as a Professional Chef for a hotel, resort orchain concept restaurant corporation is required. 

·        Musthave been exposed and/or experienced enough to have strong working knowledge ofAsian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coastcuisines 

·        Experienceas an instructor with a culinary program and/or relevant industry experiencesat a chef level or higher with related management experience (highly preferredbut not required)



The requirements listed arerepresentative of the knowledge, skill and/or ability required to fulfill theobligations of this position.

·        Skillin using authentic assessment to evaluate students' needs and progress

·        Mustpossess all cook level skill requirements upon hire 

·        Mustbe able to flex training style to accommodate individual learning styles

·        Mustpossess strong empathy and emotional agility

·        Abilityto multi-task and organize, prioritize, and follow multiple projects and tasksthrough to completion with an attention to detail

·        Abilityto demonstrate concern and sensitivity toward culinary trainees and theirindividual needs and learning styles

·        Abilityto communicate effectively, verbally and in writing, and to relate to others ina professional, helpful manner

·        Abilityto analyze problems, identifies solutions, and takes appropriate action toresolve problems using independent judgment and decision-making processes

·        Ability touphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated business

·        Musthave an expert working knowledge and be highly proficient and skilled in thefollowing:  Food Storage andIdentification; Food Cooling and Thawing; Food Re-thermalization; Managing andExpediting Orders; Recipe Formulization and Yield; Knife Handling andSharpening; Stock, Soup and Sauce Production; Dry, Moist and CombinationCooking; Pantry, Garde Manger Preparation; Weights and Measures.



The physical demandsdescribed here are representative of those that must be met by an employee tosuccessfully perform the essential functions of this job.  Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.


·        Must be able tobe on feet twelve hours per day

·        Must be able to withstandfrequent changes in temperature. 

·        Must be able tobend, stoop, reach, crouch, kneel, push and pull. 

·        Must be able tolift 70 pounds above or below shoulders

·        Must be able to pushor pull weights of 125 pounds on a cart.

·        Must be able to tolerate chemicals for cleaningand sanitizing kitchen areas.

·        Must be able to work in an area which containssecond hand smoke

·        Must be flexible with schedule

·        Must be able to maneuver to all areas of thekitchen and outlets

·        Must have visual acuity

·        Must have manual dexterity to work with kitchenutensils and equipment

Preference is given to Ak-Chin community members and members ofother recognized Arizona tribes.


This is notnecessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g.emergencies, changes in personnel, workload, rush jobs or technicaldevelopments).

Application Instructions

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