RESTAURANT CHEF

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.

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.

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.

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.

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.

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.