Warehouse Assistant Chef

GENERAL SUMMARY
The Warehouse Assistant Chef is responsible for overseeing the quality and integrity of all food products received into the warehouse for all of the casino’s restaurant operations. This position ensures that all deliveries meet established culinary standards, specifications, food safety requirements, and purchasing guidelines before acceptance. The Warehouse Assistant Chef works closely with the Purchasing, Receiving and Culinary teams to maintain consistency, freshness, and safety of all incoming food items.
FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to guest service through the delivery and maintenance of the Quality Standards established by Pechanga Resort Casino.

KEY RESPONSIBILITIES
• Inspect all incoming food deliveries for quality, temperature, labeling, packaging integrity and compliance with product specifications
• Verify that products meet culinary and vendor standards before acceptance into inventory
• Work closely with the Purchasing Department to confirm product substitutions, shortages and quality discrepancies
• Reject or quarantine any items that do not meet food safety, freshness or specification requirements and document findings accordingly
• Monitor and maintain proper receiving logs, temperature records and inspection documentation
• Coordinate with Executive Chefs and outlet Sous Chefs on product quality issues, vendor concerns and product evaluations
• Ensure that all receiving and storage areas are maintained in compliance with HACCP, Health Department and company sanitation standards
• Assist with rotation and organization of perishable products to ensure First-In, First-Out (FIFO) usage
• Support inventory accuracy through proper labeling and verification of product counts
• Participate in vendor tastings, specification updates and training to stay current with product expectations and quality benchmarks
• Assist the culinary leadership team in developing and enforcing receiving and storage procedures to ensure consistency across all outlets
• Other duties as assigned.





OTHER QUALIFICATIONS:
• Minimum of 3 years of culinary experience in a high-volume kitchen, resort, or casino environment required.
• Prior experience in receiving, food inspection, or quality control highly preferred.
• Strong knowledge of food safety, temperature control, and product handling standards (HACCP certification preferred).
• Ability to identify quality discrepancies in meat, seafood, produce, and dry goods.
• Excellent organizational and communication skills with attention to detail.
• Ability to work independently in a fast-paced environment with multiple priorities.
• Proficient in basic computer applications (Microsoft Office, inventory management systems).
• Must be able to stand, lift, and move product throughout the shift (up to 50 lbs).
Working Conditions
• Work performed primarily in a warehouse and receiving environment with regular exposure to refrigeration and freezer areas.
• Frequent communication with culinary leadership, purchasing agents, and vendors.
• Schedule flexibility required, including weekends and holidays.

ACCOUNTABILITY: This position serves in a supervisory capacity. Responsibilities may include budgeting, Team Member relations issues, mentoring, and corrective actions. This position requires a mindful approach to resource management and is responsible for maintaining and providing a positive and professional work environment.

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QUALIFICATIONS AND GUIDELINES
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EDUCATION/EXPERIENCE/TRAINING: High school Diploma or GED is required. One (1) year certificate from college or technical school; and/or at least five (5) years’ previous experience is preferred to successfully perform this job.

COMMUNICATION SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.



SKILLS/ABILITIES:
• Working knowledge of Microsoft Word, Excel, Outlook, and the Internet.
• Firm understanding and practical application of Health and Safety standards/laws.
• Knowledge of all aspects of Kitchen and culinary operations.
• Possess strong interpersonal and organizational skills.
• Must be able to work any day of the week and scheduled shift.

CERTIFICATES, LICENSES, REGISTRATIONS
• Obtain and maintain a Class “A” gaming license.
• Must maintain a Food Handler’s or equivalent Food safety/health card.
• Valid Drivers’ License.