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Senior Executive Chef- Sycuan Enterprises

Location: El Cajon
Posted on: February 23, 2021

Job Description:

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.

Job Purpose:

The Senior Executive Chef is responsible for executing the F&B strategy to drive results for the global culinary operations of Sycuan's Food and Beverage portfolio on and off the Sycuan reservation. This position on the macro level will assist the VP of F&B with conversion of any new property acquisitions, branding and rebranding existing venues, concept creation and represent Sycuan culinary at appropriate events. In addition to creating a consistent positive and engaging culture for Team Members and consistent culinary experience for guests.

On the micro level, this position 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 Senior 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:

  • Bachelor's degree or equivalent work experience
  • Degree from an accredited Culinary arts program
  • Serv Safe Certificate
  • Food handler's card
  • 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:

      • 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: Property Executive Chefs, 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! Associated topics: cafe, chef, commercial, culinary, deli chef, dining chef, kitchen, pastry chef, restaurant chef, sous

Keywords: SYCUAN CASINO, El Cajon , Senior Executive Chef- Sycuan Enterprises, Hospitality & Tourism , El Cajon, California

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