RESTAURANT CHEF

Job Title: Restaurant Chef Department: Food & Beverage Reports To: Executive Sous Chef Outlet: Blue Coyote Cantina/Ocean Trails Summary The Restaurant Chef is responsible for directing all culinary operations within an assigned restaurant, outlet, or dining concept. This position oversees food quality, guest satisfaction, labor management, financial performance, menu execution, inventory control, sanitation, and Team Member development while ensuring alignment with organizational goals and brand standards. The Restaurant Chef serves as the primary culinary leader of the outlet and is accountable for achieving operational, financial, guest service, and people-development objectives. Through leadership, coaching, and mentorship, the Restaurant Chef develops Sous Chefs and future culinary leaders while maintaining exceptional culinary standards and operational excellence. This position plays a critical role in succession planning and leadership development by preparing high-performing Sous Chefs for advancement opportunities within the Gaming Enterprises' culinary leadership structure. This job is a Safety Sensitive Position that will be subject to Drug & Alcohol Testing. Supervisory Responsibilities Directly supervises the Sous Chef in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Leadership Job Expectations: Fostering ECM Development through Pathways to Success Program The Gaming Enterprises are committed to the employment and advancement of Enrolled Community Members (ECMs) of the SRP-MIC. The Gaming Enterprises’ Pathways to Success Program is a comprehensive program designed to provide ECMs with quality casino work experience, educational opportunities and to prepare them to become the Gaming Enterprises’ future leaders. Pathways to Success is designed to foster the participant’s preparedness for success on the job. A Manager level leader is expected to actively support ECMs in their professional and academic goals through: • Program Awareness and Communication: Maintain up-to-date knowledge of the Pathways to Success programs. Ensure all ECMs are informed about relevant opportunities. • Mentorship and Coaching: Actively mentor ECMs, offering guidance on career pathways and facilitating connections to additional coaching resources as needed. • Resource Allocation: Allocate time and budget to support ECMs’ participation in developmental activities, such as courses, certifications, or conferences. • Development Planning: Collaborate with ECMs to create and regularly review individual development plans, setting measurable goals and tracking progress. • Barrier Removal: Identify and address obstacles that may hinder ECMs’ career growth, advocating for their needs within the organization. Essential Duties and Responsibilities include the following. Other duties may be assigned. Leadership & Operational Management • Provides overall leadership and direction for an assigned culinary operation. • Leads and develops Sous Chefs and culinary Team Members through coaching, mentorship, accountability, and performance development. • Creates and maintains a culture of professionalism, accountability, teamwork, and operational excellence. • Establishes operational priorities and ensures execution aligns with departmental objectives. • Conducts leadership meetings, pre-shift meetings, and operational reviews. • Assumes responsibility for all culinary operations within the assigned outlet. • Partners with Executive Sous Chefs and Executive Chefs to achieve departmental goals. • Identifies opportunities to improve operational efficiency, productivity, and guest satisfaction. • Evaluates talent and supports succession planning initiatives across the culinary team. • Supports organizational initiatives, strategic goals, and continuous improvement efforts. Culinary Excellence & Guest Experience • Ensures all food products consistently meet established standards for quality, presentation, taste, consistency, and execution. • Maintains outlet-specific culinary identity and brand standards. • Oversees menu implementation and ensures compliance with approved recipes and specifications. • Collaborates with culinary leadership on menu development, seasonal features, promotions, and specialty events. • Monitors service execution to ensure exceptional guest experiences. • Conducts chef table visits and guest interactions to evaluate satisfaction and build relationships. • Utilizes guest recovery practices and service recovery solutions when necessary. • Reviews guest feedback, surveys, and operational metrics to identify improvement opportunities. • Maintains current knowledge of culinary trends, techniques, products, and industry best practices. Team Development & Training • Develops Sous Chefs as future Restaurant Chefs and culinary leaders. • Provides ongoing coaching, performance feedback, and development planning. • Conducts performance evaluations and development discussions. • Supports cross-training initiatives and leadership development opportunities. • Identifies high-potential Team Members and creates advancement pathways. • Ensures Team Members understand and comply with culinary standards and expectations. • Supports workforce development through mentorship, training, and career growth opportunities. • Promotes employee engagement, retention, and professional development. Financial & Business Management • Maintains accountability for food cost, labor cost, and operating expense objectives. • Develops staffing plans and labor deployment strategies based on business volumes. • Reviews financial performance and implements corrective actions when necessary. • Monitors inventory levels, purchasing practices, and product utilization. • Oversees waste reduction, portion control, and yield management initiatives. • Participates in budgeting, forecasting, and financial planning activities. • Maintains accurate recipe books, production standards, and product specifications. • Assists in evaluating products, vendors, and purchasing opportunities to support financial goals. Safety, Sanitation & Compliance • Ensures compliance with all food safety, sanitation, health department, and company standards. • Maintains inspection-ready facilities and work environments. • Ensures proper food handling, storage, labeling, and rotation procedures. • Conducts routine inspections of kitchen facilities, operations, and equipment. • Ensures Team Members maintain compliance with all workplace safety standards. • Identifies, addresses, and resolves workplace hazards. • Ensures all equipment is properly maintained and operational. • Coordinates equipment maintenance and repair requirements with appropriate departments. Operational Excellence • Oversees preparation and execution of all meal periods and service standards. • Coordinates culinary operations with Front of House leadership to ensure seamless guest experiences. • Ensures operational readiness for VIP functions, special events, promotions, and peak business volumes. • Collaborates with Stewarding, Purchasing, Facilities, Security, and other support departments to achieve operational objectives. • Represents Talking Stick Resort and Casino Arizona at promotional, community, and off-property culinary events when assigned. • Ensures all operational standards are maintained for current and future service periods. • Supports enterprise-wide culinary initiatives and best-practice implementation. Additional responsibilities for Cantina/Ocean Trail: • Ensures authentic execution of two specific regional cuisines. • Supervises production of scratch-made salsas, marinades, sauces, rice, beans, and accompaniments. • Experience managing high-volume, scratch-kitchen operations across varying service styles and menu platforms. • Extensive knowledge of regional Mexican cuisine, American coastal cuisine, Creole and Cajun cuisine and contemporary casual dining concepts. Education and/or Experience High school diploma or general education degree (GED) required; Associate’s degree in Culinary Arts preferred; Minimum of seven (7) years of progressive culinary experience in high-volume restaurant, hotel, resort, casino or similar food service environment required. Minimum of three (3) years of culinary leadership experience at the Sous Chef level required or equivalent combination of culinary training and experience. Certificates, Licenses, Registrations Must possess a Maricopa County Food Handlers Card and ServSafe® Certification. Computer Skills Must have good PC skills and a working knowledge Microsoft Office applications, timekeeping/payroll systems (Kronos preferred) and inventory/purchasing systems (SWS preferred). Other Qualifications Must be a proven self-starter requiring minimal direction and follow-up. Must have the ability to manage multiple tasks and priorities. Must have excellent written and verbal communication skills with proven leadership and supervisory skills. Must be able to work extended hours as business levels dictate. Language Skills Must be able to read, write, speak and understand English. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually loud.