The Executive Chef – Cielo oversees all Back-of-House (BOH) operations at Cielo, an elegant fine dining restaurant offering a luxurious and intimate guest experience. This leadership position is responsible for the development of innovative, trend-forward menus, ensuring culinary excellence, and driving team performance. The Executive Chef collaborates with Front-of-House leadership to maintain a seamless and refined guest experience, while upholding the highest standards in food safety, quality, and operational profitability.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Develops creative, seasonal, and trend-conscious menus that reflect Cielo’s fine dining standards and exceed guest expectations.
• Oversees food preparation and presentation to ensure consistency, portion control, and adherence to culinary standards.
• Provides training and instruction to culinary staff in modern techniques, plating, flavor pairing, and kitchen procedures.
• Monitors labeling, storage, rotation, and inventory of all food items to ensure compliance with safety standards.
• Participates in and coordinates food and supply ordering based on forecasted demand and menu planning.
• Inspects kitchen equipment and facilities to ensure proper function, cleanliness, and maintenance.
• Upholds and enforces strict sanitation and safety practices throughout the kitchen.
• Engages with guests in the dining area to ensure satisfaction and address feedback professionally.
• Collaborates closely with Front-of-House management to align kitchen output with service expectations.
• Assists with marketing initiatives and media opportunities to enhance the restaurant’s public presence.
• Performs other job-related duties as assigned.

 SUPERVISORY RESPONSIBILITIES:

• Recruits, hires, trains, and mentors culinary staff to ensure high performance and retention.
• Maintains a safe, secure, and legally compliant kitchen environment.
• Establishes clear job expectations, conducts performance evaluations, and enforces grooming and operational standards.
• Coaches, counsels, and disciplines team members when necessary, while fostering a supportive and professional work culture.
• Develops and enforces kitchen systems, productivity benchmarks, and quality assurance procedures.

• Strong ability to conceptualize and develop engaging menus that align with current culinary trends and guest preferences.
• Advanced knowledge of culinary techniques, knife skills, and preparation across a wide range of cuisines.
• Proven leadership in a fast-paced, high-end culinary environment with a commitment to excellence.
• Familiarity with inventory management, cost control, kitchen safety, and sanitation protocols.
• Excellent communication and interpersonal skills, with the ability to lead and inspire a culinary team.
• High level of professionalism and guest service orientation.

EDUCATION and/or EXPERIENCE:

• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field required.
• Certification from an accredited culinary institution preferred.
• Food Safety Manager Certification required or must be obtained upon hire.
• Minimum of 10 years of progressive culinary experience, including at least 5 years in an executive chef or senior leadership role.
• Proven expertise in upscale or fine dining environments, with a strong emphasis on culinary innovation and excellence.
• Demonstrated success in leading kitchen operations, including menu development, budgeting, and team management.
• Strong knowledge of food cost controls, procurement, labor management, and inventory systems.
• Experience ensuring compliance with local health regulations, sanitation standards, and safety procedures.
• Prior experience in a casino, resort, or luxury restaurant setting is strongly preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

PHYSICAL DEMANDS:

Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions of the job.

• Communication Skills: Must be able to communicate clearly, confidently, and professionally with senior leadership, front-of-house management, vendors, and all culinary team members; responsible for directing kitchen operations, mentoring staff, handling guest concerns, and ensuring alignment with brand standards.
• Lifting and Carrying: Frequently lifts and carries food containers, supplies, equipment, and large pots weighing up to 50 pounds; may assist with inventory rotation, receiving, and special event setups.
• Manual Dexterity: Regularly uses hands and fingers to inspect dishes, assist with plating, and handle knives and culinary tools during training, prep, or service periods.
• Mobility: Continuously moves throughout kitchen, office, and storage areas; requires standing, walking, bending, reaching, and stooping for extended periods, especially during service and inspections.
• Stationary Work: Occasionally remains seated while reviewing budgets, scheduling, ordering supplies, or completing administrative reports.
• Tool Operation: Regular use of professional kitchen equipment including ovens, grills, mixers, knives, fryers, food processors, computers, POS terminals, and office devices.
• Visual Acuity: Requires strong near and far vision to evaluate presentation, cleanliness, food quality, and staff performance; must inspect dishes and kitchen operations with a sharp attention to detail.
• Working Conditions: Routinely works in a fast-paced, high-temperature kitchen environment with exposure to steam, heat, open flames, sharp tools, noise, and sanitation chemicals. Regular exposure to a smoking environment while transitioning through casino or guest-facing areas.

WORK ENVIRONMENT:

This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.

WORKING HOURS:

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends.