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Benefits Specialist
(Human Resources)
Under direct supervision of the Benefits Manager, performs a variety of routine and complex administrative, technical and professional work in analyzing and administering benefit programs while maintaining a high level of confidentiality. Serves as a resource, subject matter expert and day-to-day administrator of team member and vendor issues associated with Enterprise health & welfare programs, as well as the 401k Retirement Program and all Leave of Absence programs. Provides advice and guidance to team members on team member benefits and assists in the design and review of benefit programs and procedures, and leave plans.
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Environmental Services Supervisor
(Housekeeping)
Under general direction of Environmental Services Shift Manager, supervises the daily activities of Environmental Services, including personnel assignments, training and management, quality assurance, problem resolution, and inventory control.
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Baker
(Chefs/Kitchen)
Under the direct supervision of the Pastry Chef. This position entails prepping and cooking bakery items, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues.
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Kitchen Service Tech
(Engineering/Maintenance)
Under direct supervision of the Maintenance Supervisor, ensures efficient operation, general maintenance, preventive maintenance, service, and repair of commercial kitchen appliances, refrigeration and equipment.
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Kitchen Steward
(Chefs/Kitchen)
Under direct supervision of the Steward Supervisor. Job requires washing, sanitizing, organizing and replenishment of all dishes, utensils, equipment, food storage areas, floors and food preparation areas.
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Kitchen Steward
(Chefs/Kitchen)
Under direct supervision of the Steward Supervisor. Job requires washing, sanitizing, organizing and replenishment of all dishes, utensils, equipment, food storage areas, floors and food preparation areas.
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Kitchen Steward Lead
(Chefs/Kitchen)
Under direct supervision of the Steward Supervisor, leads the kitchen stewarding operations and staff on assigned shift. Areas of responsibilities include dish room operations, night cleaning, receiving and storing orders, back dock cleaning and maintenance, banquet plating and food running. Works to continually improve guest and team member satisfaction. Responsible for cleanliness and sanitation in all food production service areas; Ensure all food and beverage outlets have sufficient equipment to perform adequately. Responsible for guiding and developing stewarding staff. Must ensure sanitation and health standards are achieved. Areas of responsibility comprise overseeing all stewarding and kitchen maintenance operations on assigned shift and in assigned venue.
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Lead Cook
(Chefs/Kitchen)
Under direct supervision of the Room Chef and F&B Back of the House Intern, prepares food items according to the production sheet for the assigned area. Delegating task/jobs to cooks, firm understanding of menus or prep sheets, advanced knowledge of basic culinary techniques and methods.
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Lead Cook
(Chefs/Kitchen)
Under direct supervision of the Assistant Sous Chef, prepares food items according to the production sheet for the assigned area. Delegating task/jobs to cooks, firm understanding of menus or prep sheets, advanced knowledge of basic culinary techniques and methods.
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Lead Kitchen Steward
(Chefs/Kitchen)
Under direct supervision of the Room Chef and F&B Back of the House Intern, leads the kitchen stewarding operations and staff. Areas of responsibilities include dish room operations of the main kitchen, all venues, bake shop, & employee dining room, cleaning and maintenance, banquet plating and food running. Works to continually improve guest and team member satisfaction while managing team schedules and contributing to the overall performance of all assigned areas. Responsible for cleanliness and sanitation in all food production service areas; Ensure all food and beverage outlets have sufficient equipment to perform adequately. Responsible for guiding and leading stewarding staff. Must ensure sanitation and health standards are achieved. Area of responsibility includes: overseeing all stewarding and kitchen maintenance operations on assigned shift and in assigned venue.
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Maintenance Supervisor
(Engineering/Maintenance)
Under direct supervision of the Facilities Manager, responsible for supervising the overall repair, renovation and maintenance of Tohono O’odham Gaming Enterprise facilities and grounds.
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Maintenance Technician
(Engineering/Maintenance)
Under direct supervision of the Maintenance Supervisor, performs preventive maintenance, repair, and renovation on facilities and grounds.
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Players Club Shift Supervisor
(Sales & Marketing)
Under direct supervision of the Players Club Manager, oversees the shift operations of the Player’s Club. Players Club Shift Supervisor, elevates the level of guest service for the casino by raising the level of awareness for all specials, promotions, assisting guests in the Rewards Center and/or any other area designated by Players Club Manager or Director of Casino Marketing.
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Poker Dealer
(Table Games)
Under direct supervision of the Poker Floor Supervisor, deals Poker to guests on assigned shift.
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Poker Dealer
(Table Games)
Under direct supervision of the Poker Floor Supervisor, deals Poker to guests on assigned shift.
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