Thunder Valley Casino Resort

  • Room Chef

    Hire Type
    Regular Full-Time
    Minimum Age (Years)
    21 or Above
    # of Openings Remaining
  • Overview

    The High Steaks Room Chef performs responsibilities in accordance with all company standards, policies, and procedures. Always conducts self in a manner that reflects a positive professional image. Actively participates with Team Members in ensuring highest degree of culinary Four Diamond preparations of all food offerings served at High Steaks. Teaches mentors and develops culinary Team Members. Ensures fluidity in Four Diamond food preparing techniques and flavor profiles. Adheres to all food cost control and inventory guidelines (policy and procedures costs and quality. Ensures and abides by all Health codes and hand washing guidelines. Ensures all preparation of food items is according to standard recipes and menu specs reflective of Four Diamond quality, presentation and flavor profiles. Works in tandem with FOH High Steaks Manager in guiding the Team to achieve each Year’s Four Diamond certification. Actively engages in visiting guest tables, attending and conduction pre meal meetings, weekly and monthly department meetings, and regular Team Member coaching and training sessions. Actively manages by upholding Thunder Valley’s Core Values and our Unite Here, Collective Bargaining Agreement. 

    Essential Functions

    • Is responsible for practicing, supporting, and promoting Thunder Valley Casino Resort’s “Winning Attitude” Company-wide culture and demonstrating AAA Four Diamond Service Standards at all times.
    • Supervises, coordinates, trains and oversees staff in all preparation and presentation.  Is responsible for maintaining quality and quantity control, par levels, product in sheets.
    • Provides input and suggestions for menu revisions and daily operations.
    • Creates weekly schedule for kitchen staff and special events.
    • Follows proper health department rules & regulations, HACCP, sanitation and safety procedures.
    • Operates and oversees use of equipment and kitchen appliances. Contacts engineering for repair service on equipment or kitchen maintenance.
    • Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety. Monitors sanitation practices to ensure that Team Members follow standards and regulations.
    • Checks the quality of raw and cooked food products to ensure that standards are met upon deliveries to Thunder Valley specifications.
    • Coordinates planning, budgeting, and purchasing for all the food operations within the High Steaks kitchen with Exec. Chef and Asst. Exec. Chef.
    • Meets with guests to discuss related food topics and/or investigate guest complaints and potentially solve the issue.
    • Records production, office and operational data on specified forms and folders.
    • Is responsible for all financial issues for High Steaks kitchen – P&L and G&L
    • Displays knowledge of all emergency procedures.
    • Follows set schedules and specific job duties
    • Maintains personal grooming and uniform standards pursuant to Thunder Valley’s policies.
    • Treats each Team Member with care, dignity, fairness and respect.
    • Displays and encourages teamwork in the department.
    • Communicates on a consistent basis with all managers, keeping them abreast of all department activities.
    • Follows SOPs, recipe books and guidelines and has all necessary supplies to provide consistency and quality for the best guest service.
    • Maintains cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.
    • Ensures that kitchen and equipment are in good working order and that the work area is clean and hazard-free.
    • Possesses the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Thunder Valley standard’s and specifications.

    Minimum Qualifications

    • Ability to communicate effectively with guests, Team Members and management in both written and verbal form.
    • Ability to read all tickets and organize all staff for a timely production.
    • Ability to multi-task.
    • Minimum of 5 years experience in Culinary Management.
    • Possess or obtain a California Food Manager Card.

      If you feel that this position is a great match for your interests and skills, click the button above to apply. Thank you again for considering joining the Thunder Valley Casino Resort team!


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