Agua Caliente Casino Rancho Mirage
Rancho Mirage
Work Schedule
Average Hours per Week
Travel Involved
Job Type
Full Time
Starting Rate / Tips
Food & Beverage
Full Time
Gaming Experience:

Senior Chef de Cuisine

Job Description:

Job Description Summary

 Coordinates, plans and directs the high quality production of food and services within the kitchen.

Essential Duties and Responsibilities (other duties may be assigned)

  • Oversees the hiring, training and evaluation of assigned kitchen employees.
  • Has thorough working knowledge of the kitchen area along with the correct operation of all equipment.
  • Ensures all F&B production, servicing and storage areas, including refrigerators and dry storage, are maintained in accordance with company standards, as well as all applicable regulations.
  • Maintains a superior food quality.
  • Maintains proper storage and rotation of all food items.
  • Supervises all production areas and ensures production standards are being met.
  • Informs Executive Sous Chef of any shortages in production.
  • May be assigned to any of the Food &Beverage food production and/or food servicing work stations within the casino and/or hotel.
  • Maintains budgeted food cost and labor cost.
  • Assists with the development of all menus and creates food ideas.
  • Follows up on guest complaints.
  • Gives direction and develops culinary Sous Chefs.
  • Oversees the food deliveries through kitchen receiving.
  • Participates in taste testing on all new products with the Executive Chef and F&B Director.
  • Demonstrates knowledge of safety procedures to insure Team Member safety.
  • Documents and reports all exceptions/variations/deviations immediately upon awareness.
  • Provide excellent guest service to both guests and internal clients.
  • Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

 Supervisory Responsibilities

 Culinary Sous Chef

Culinary Staff


Job Requirements:

Required Education and/or Experience

  • High school diploma/G.E.D.
  • Culinary arts or related college degree preferred.
  • Minimum 6 years of experience in managing a high-volume, food operation.
  • Minimum 6 years of experience in managing a staff of 10 – 25 employees.

Working Conditions/Physical Demands

 To perform this job successfully, the individual must me able to stand, move and work throughout the office area and properties, including walking up to 1 ½ mile, climbing stairs and sitting at a desk/work station for the duration of the shift.  Also may be subjected to a smoke filled environment.

 The noise level in the work environment is usually moderate, but will escalate when located in the casino environment.  Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs. on an intermittent basis, and sufficient dexterity of hand in order to use office equipment including, but not limited to:  a computer keyboard, calculator, general office equipment and multi-line telephone.