Description

Red Hawk Resort & Casino is a premier gaming, dining, entertainment, and hospitality destination in Northern California. The resort provides guests with an elevated experience that combines casino gaming with a variety of restaurants and bars, live entertainment, hospitality services, and resort amenities.

As part of the Food & Beverage team, the Restaurant Chef plays an important leadership role in delivering the high-quality culinary experiences and exceptional guest service expected throughout the resort. The position works in a fast-paced, high-volume environment and is expected to maintain the highest standards of food quality, sanitation, presentation, hospitality, and operational excellence.

Position Overview

The Restaurant Chef - Pearl (Asian Cuisine) is responsible for the overall culinary operation, food quality, guest experience, team leadership, and financial performance of the Pearl Asian restaurant. This position provides hands-on culinary leadership while ensuring that all food products, recipes, preparation methods, presentation standards, sanitation practices, and service levels consistently meet the resort’s standards.

The Restaurant Chef collaborates closely with the Chef de Cuisine and other Food & Beverage leadership to develop innovative menus, maintain recipe and production standards, manage food and labor costs, and create an exceptional dining experience. The position directly supervises the Restaurant Sous Chef and Cook 3 and indirectly supervises Cooks 2 and Cooks 1.

The ideal candidate possesses strong Asian culinary knowledge, fine-dining and à la carte experience, demonstrated leadership skills, and a passion for developing culinary talent and delivering consistently high-quality food and service.

Culinary Operations

• Prepares and cooks foods of all types, either on a regular basis or for special guests, events, and functions.
• Leads the culinary execution of the Pearl Asian menu while maintaining established quality, consistency, presentation, and portion standards.
• Collaborates with the Food & Beverage leadership to plan, develop, and implement recipes and special menus.
• Develops menu concepts and regular menu updates based on guest preferences, seasonal availability, product quality, cost considerations, and current Asian and fine-dining culinary trends.
• Develops, documents, and maintains recipe specifications, preparation standards, portion controls, and quality-control procedures.
• Determines appropriate food presentation and creates attractive and appropriate food displays.
• Demonstrates new cooking techniques, recipes, equipment, and culinary procedures to team members.
• Maintains current knowledge of Asian culinary techniques, fine-dining trends, products, equipment, and industry practices.

Team Leadership and Development

• Leads and coordinates the activities of cooks and other team members engaged in food preparation.
• Directly supervises the Restaurant Sous Chef and Cook 3; indirectly supervises Cooks 2 and Cooks 1.
• Instructs cooks and other kitchen team members in food preparation, cooking, garnishing, plating, and presentation.
• Participates in recruiting, interviewing, selecting, and hiring cooks and other kitchen team members.
• Provides coaching, training, feedback, and performance management to promote a high-performing culinary team.
• Creates and utilizes a comprehensive and sustainable employee engagement strategy through formal and informal feedback, recognition, and consistent communication.
• Facilitates the flow of pertinent information between management, team members, and the F B Leadership. Serves as a culinary role model and promotes teamwork, accountability, professionalism, and a positive work environment.

Food Quality, Safety, and Sanitation

• Checks the quality of raw and cooked food products to ensure established standards are consistently met.
• Verifies the quantity and quality of products received and communicates discrepancies appropriately.
• Inspects food supplies, equipment, and work areas to ensure compliance with established standards.
• Monitors sanitation practices to ensure team members follow applicable food safety standards, regulations, and resort procedures.
• Inspects all food safety documentation for accuracy, completeness, and consistency.
• Ensures proper food handling, storage, labeling, temperature control, and sanitation practices are consistently followed.
• Takes appropriate corrective action when food quality, safety, sanitation, or operational standards are not met.

Professional Standards

• Maintains professional grooming and appearance and serves as a role model in accordance with established grooming and appearance policies.
• Maintains confidentiality of company, employee, guest, and operational information.
• Follows all applicable company policies, procedures, safety standards, and regulatory requirements.
• Performs all other duties as assigned.

Minimum Qualifications

• High school diploma or GED required.
• Culinary degree or recognized Chef Certification required.
• Minimum of two (2) years of fine-dining and/or à la carte culinary experience required.
• Previous supervisory or leadership experience in a professional kitchen environment preferred.
• Demonstrated knowledge of Asian cuisine, culinary techniques, ingredients, preparation methods, and presentation preferred.
• Experience with menu development, recipe costing, food production, inventory, and food cost controls preferred.
• Must be at least 21 years of age.

Knowledge, Skills, and Abilities

• Strong knowledge of Asian cuisine and fine-dining culinary techniques.
• Ability to prepare and present high-quality food products consistently in a fast-paced, high-volume environment.
• Strong leadership, coaching, training, and team-building skills.
• Ability to effectively communicate with team members, management, vendors, and guests.
• Strong organizational and time-management skills.
• Ability to prioritize multiple tasks while maintaining attention to detail and quality.
• Knowledge of food safety, sanitation, and applicable regulations.
• Ability to read and understand recipes, production schedules, inventory information, and financial reports.
• Ability to manage food and labor costs and make sound operational decisions.
• Demonstrated creativity and ability to develop innovative menus and culinary presentations.
• Ability to remain calm and professional under pressure.
• Strong commitment to guest service and hospitality excellence.
• Proficiency with computer systems and online ordering, production, inventory, and operational tools.

Physical and Work Environment Requirements

• Ability to work in a fast-paced restaurant and commercial kitchen environment.
• Ability to stand and walk for extended periods.
• Ability to frequently bend, stoop, reach, lift, carry, and maneuver food products, supplies, equipment, and containers.
• Ability to safely work around hot surfaces, cooking equipment, sharp utensils, steam, and other typical kitchen hazards.
• Ability to lift and carry items weighing up to the applicable department standard.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and special events as required by business needs.