Job Description

JOB SUMMARY:              

Assists the Executive Chefand establishes leadership, direction and accountability for the Sous Chefs andLeads in each respective area. 



·        Manages and oversees production in assignedoutlets

·        Manages and oversees Sous Chefs and Leads  

·        Creates new recipes and contributes to the menuformat

·        Conducts non-standard product tests andselections.

·        Coordinates the purchase of food products foruse in assigned outlets. 

·        Ensures that standardized and national-contractproducts are used in the kitchen.

·        Maintains current recipe files and enforces theconsistent use of recipes by staff.

·        Actively encourages and reinforces high qualityfood service standards to Sous Chefs, cooks, preps and helpers.

·        Provides ongoing coaching to improve performanceand address performance problems on a positive level.

·        Must have the ability to make effective use ofavailable resources, including time, labor and materials, and adjustmethodologies to maximize productivity.

·        Ability to assess, guide and properly traincooks or preps to meet quality standards and service deadlines.

·        Ensures that sous chefs, leads and cooks followstandardized recipes, portions plate garnishes and stocking of line inaccordance to established procedures.

·        Application of safe food handling practices andmaintains cleanliness of work area and equipment.

·        Must have the ability to properly expedite,especially to assist sous chefs and line cooks, when needed. 

·        Must have the ability to support and enableemployees to accept responsibility, communicate effectively with others, whilebuilding positive relationships.

·        Assist in facilitating proper action to helpcontrol waste, food cost, and labor cost.

·        Able to maintain a positive attitude whenconfronted with difficult situations.

·        Must have the ability to build group morale andcohesiveness and secure commitment toward accomplishing goals.

·        Participate in food cuttings and upgrading foodspecifications that will help improve food quality and cost. 

·        Must keep a daily log of situations and eventsthat occur in the food service operation that would be helpful and informativeto food and beverage director, F&B Manager and sous chefs, etc.

·        Attend and participate in production meetings,as well as meetings with sous chefs, leads, line cooks, to further developtheir skills and better utilize their talents.

·        Strive to create different and better ways tosolve problems to get things done.

·        Regular quality assurance and quality controlinspections in order to maintain high standards.

·        Ability to allocate decision making and othertasks to appropriate employees.

·        Conducts non-standard product tests andselections.  

·        Maintains current recipe files and enforces theconsistent use of recipes by staff.

·        Drives menu research and development inrespective areas. 

·        MaintainS consistency and quality for all fooditems in respective areas. 

·        Directs and manages Sous Chefs and Leads toachieve budgetary, food quality and customer service expectations



Other duties as assigned



  • High school diploma or GED required

·        Candidatesmust have at least five years overall experience in the food service industry.

·        Mustbe a graduate of a 2-year culinary program with emphasis on food productionmanagement, with two years of experience as a kitchen manager or supervisor ina hotel, restaurant, or casino serving at least 5,000 covers per week. 

·        Multipleoutlet experience and fine dining experience is preferred. 



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

·        Proventrack record in quality, productivity, and presentation. 

·        Abilityto analyze financial information and arrive at the correct conclusions. 

·        Excellentinterpersonal, customer service, communication, team building, and problemsolving skills are required.

·        Successfulcompletion of  SuperLap and LeadershipPanel is required



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 to maneuver to all areas of the kitchen and food service areas. 
  • Must be able to tolerate areas with high, humid temperatures in excess of 115 degrees. 
  • Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. 
  • Must be able to lift up to 75 pounds above or below shoulders.
  • Must be able to push and pull up to 125 pounds
  • Must be able to reach, bend, twist, stoop, and stack. 
  • Must be able to work at a fast pace and in stressful situations. 
  • Must be willing to work long hours and any shift.



Preference is given to Ak-Chin community members and members of otherrecognized Arizona tribes.


This isnot necessarily 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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