Restaurant Chef

Position Summary:
Under general supervision of the Executive Chef, Assistant Director of Food and Beverage
Operations and/or Director of Food and Beverage Operations, oversees food and pastry
and Food & Beverage back of house by planning, organizing, and managing all kitchen
operations. Production for all food locations. Develops menus, food purchase
specifications and recipes. Directly supervisors all production and pastry staff. Maintains
the highest professional food quality. Maintains confidentiality of all privileged
information.

Minimum Qualifications:
High School Diploma or GED plus three (3) years’ work experience in kitchen and food
preparation management and one (1) year supervisory experience. Associates Degree in
Culinary Arts or related field, ACF Certification and gaming experience preferred. Valid
Driver license. No felony, theft or stealing convictions. Must be able to successfully pass                                                                                                                                                        a pre-employment drug/alcohol screen, background investigation, obtain and maintain                                                                                                                                              gaming license. Navajo preference.