Location: Pala, CA

Under the direction of the Senior Executive Chef/Specialty Sous Chef, the Junior Specialty Chef supports culinary management and hourly staff in daily overall kitchen operations for the Specialty Room. Adhering to the Health Department regulations and Pala’s standards and expectations of food service and quality, freshness and presentation, the Junior Specialty Chef will assist culinary management with overseeing the culinary operations to include menu concepts and recipe standardization. The position will lead and develop all kitchen staff, to ensure the highest quality food and service, and maintain acceptable food/labor cost. Responsibilities include planning, prep, set up and prepare quality products in all areas of the Specialty Room to include, but not limited to appetizers, salads, sous vide, hot/cold smoking, entrees, soups, garnishes, sauces, dry aging, fermentation, dehydrating, baking, seasonal specials in accordance with departmental quality standards and specifications.

• Minimum two (2) years’ experience in a large hotel or similar casino type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management as a Junior Sous Chef/Chef de Party/Lead Cook level or above required.
• Experience in upscale casual and/or fine dining service.
• Experience in restaurant and banquet production.
• Must know how to use weights/measures and have intermediate knife skills.
• Possess advanced knowledge of single unit culinary operations.
• Possess advanced skill level in hands–on training of staff.
• Proficiency in Microsoft Office (Word and Excel) is preferred.
• High School Diploma/GED or culinary related certification required.
• Must obtain and maintain a Serv Safe Food Safety Certification within 90 days of employment.

Essential Job Functions:

• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.
• Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.
• Controls all purchasing of food products and kitchen equipment.
• Responsible for food preparation, storing, and service delivery to customers in their establishment.
• Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas.
• Brief and communicate with the on-coming and out-going shifts and relay information to co-workers.
• Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all Team Member injuries or accidents according to policy.
• Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA, and OSHA codes and policies are followed at all times; reports any violation(s) of codes and policies immediately upon discover.
• Participates in all Gaming, IHS and all other inspections.
• Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
• Perform other duties as assigned to support the efficient operation of the culinary division.