Jobs at Desert Diamond Casino West Valley

• Employee Relations Associate (Human Resources)

  Under direct supervision of the Employee Relations Manager, is responsible for coordinating and assisting in the development and implementation of policies, programs and procedures directly and indirectly related to Employee Relations. Assists with the administration of the drug-free workplace drug testing program, including record keeping and provider relations. Extensive interaction with departmental supervisors, managers, team members and public is required.

• Access Control Technician & Locksmith (Engineering/Maintenance)

  Under direct supervision of the Access Control Manager, installs, troubleshoots repairs and maintains the Access Control System, Electronic Key System, Locking Devices, Visitor Management System, and any other hardware related to the same, for the Tohono O'odham Gaming Enterprise.

• Assistant Slot Shift Manager (Slots/Electronic Games)

  Position Summary: 
  Under the direct supervision of the Slot Shift Manager, this position is responsible for the day-to-day slot operations on an assigned shift. Must be able to demonstrate leadership by example on a daily basis and actively promote enterprise events to our guests. 

  This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

  Essential Duties & Responsibilities:
  •Ensures compliance with all State and Tohono O’odham Gaming Enterprise policies and procedures, including Internal Controls (ICs).   
  •Ensures tidiness and cleanliness of responsible areas, ensuring all chairs are pushed in.
  •Ensures that team members work with security personnel and other casino staff as necessary.
  •Ensures compliance with guest service policies.
  •Ensures all evaluations for assigned team members are completed on time.
  •Promotes positive guest relations, greets guests and creates a friendly atmosphere.
  •Observes and recognizes irregularities, violations, or other discrepancies in casino personnel or guests and institutes appropriate action.
  •Applies fair and consistent supervision and disciplinary practices.
  •Investigates and resolves guest complaints.
  •Responsible for the planning, creating and administering work schedules and assignments.
  •Assists in the coordination and preparation of special slot machine functions.
  •Issues appropriate disciplinary action according to TOGE departmental policies.
  •Monitors the performance of direct reports, ensuring adherence to all casino policies and procedures.
  •Understands the various types of slot and video machines cheating methods and is able to recognize any potential attempts while monitoring assigned section.
  •Prepares shift reports.
  •Attends mandatory meetings as scheduled.
  •Supervises and manages personnel, which includes work allocation, training and problem resolution. 
  •Motivates team members to achieve peak productivity and performance.   
  •Authorizes jackpots according to approved policies and completes required forms if necessary.
  •Supervises and assists area as needed. 
  •Responsible for the accuracy and timeliness of all required departmental, TOGE, TOGO, and/or ADOG reports.
  •Assists with the planning and budget preparation for the department.
  •Handles guest issues and complaints in a positive win, win fashion using all the resources available and using sound business practices in accordance with policies and procedures. 
  •Performs other duties as assigned.

  Minimum Qualifications:

  Education and Experience:
  High school diploma or GED required. Two (2) years of Slot experience required plus one (1) year of general leadership experience; or four (4) years of leadership experience at a supervisory level or above.  Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following:
      
   Knowledge, Abilities, Skills, and Certifications: 
  •Must have knowledge of mechanical functions and play aspects of slot machines, procedures and casino floor operations.
  •Must be able to use the slot machine management system for statistical game performance reporting, player tracking, and other system-generated reports on a daily basis.
  •Must be able to analyze reports.
  •Must have skills in professional management techniques; including human skills, technical skills and conceptual skills.
  •Must be able to effectively communicate with all levels both internally and externally. 
  •Must be able to interact effectively with Tribal, State and National Regulatory Officials. 
  •Must be able to delegate duties appropriately.
  •Must be able to establish, administer and maintain staff training programs and records.
  •Must be able to efficiently schedule, and utilize work force needs.
  •Must be able to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
  •Must be able to write routing reports and correspondence.
  •Must be able to speak effectively before groups of guests or team members of the organization.
  •Must be able to calculate figures and amounts such as discounts, interest, and percentages.
  •Must be able to apply common sense understanding to carry out directions in written, oral or diagram form.
  •Must have skills in operating business computers and office machines, including in a Windows environment, specifically Outlook, Word, Excel, Access, and presentation software (such as PowerPoint), also an understanding of casino management systems. 
  •Must be able to communicate effectively in the English language, both verbally and in writing with staff and the general public.
  •Must be able to demonstrate outstanding guest service at all times. 

  Physical Demands: 
  While performing the duties of this job, the team member regularly is required to sit and stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member frequently is required to walk. The team member occasionally is required to stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds.

  Work Environment: 
  Work is generally performed in a casino setting with exposure to second-hand smoke and a high noise level. Evenings, graveyards, holidays and/or weekend work may be required. Extended hours and irregular shifts may also be required; to include rotating shifts.    

• Assistant Sous Chef (Chefs/Kitchen)

  Under direct supervision of the Sous Chef, provides supervision and coaching to all Food & Beverage staff. Assists in all menu creation, labor control, and food cost control, scheduling, ordering and procurement of food/product and daily operations of all food venues. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Audit Clerk (Finance/Accounting)

  Under direct supervision of the Revenue Audit Supervisor, reviews and compares operational paperwork with reports from systems for Tohono O’odham Gaming Enterprise.  Maintains confidentiality of all privileged information.  

• Bar Back (Food & Beverage)

  Under direct supervision of the Food & Beverage Supervisor, maintains efficient and courteous beverage operations by greeting guests, anticipating guests’ needs, providing knowledgeable drink service when necessary, and providing consistent professional guest relations with a positive upbeat personality. Restocks all bar aspects, operates service well when needed, and acts as a bartender assistant. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Administrative Assistant - Cage (Administrative)

  Under direct supervision of the Director of Cage and Credit, enhances effectiveness by performing a variety of administrative duties and tasks. Processes and tracks requests for purchase requisitions, invoices and performs data entry. Records, files and maintains confidentiality of all privileged information. 

• Server Assistant (Chefs/Kitchen)

  Under direct supervision of Food & Beverage Supervisor, Server Assistant delivers food orders to the guests. Secondary responsibilities include proper maintenance and cleaning of side stations, floors, furniture and performs other duties as assigned. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Busser I (Chefs/Kitchen)

  Under direct supervision of Food & Beverage Supervisor, Busser I set tables with clean linens and silverware and remove soiled dishes, glassware and silverware from the tables. Secondary responsibilities include proper maintenance and cleaning of side stations, floors, furniture, and restrooms, perform other duties as assigned. Works efficiently in a team based environment and must follow all Title 4 (Arizona liquor law), and Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Cage Shift Manager (Finance/Accounting)

  Under general direction of Assistant Cage Manager, supervises the daily activities of Cage services, including personnel assignments, training and management, quality assurance and daily deposits.

• Sous Chef (Chefs/Kitchen)

  Position Summary:
  Under direct supervision of the Restaurant Chef, Restaurant Chef (Steakhouse), Restaurant Chef (Italian Bistro), Food Court Kitchen Manager (based on assigned venue), performs one-on-one training of line cooks. Assists in menu writing, costing, scheduling, and all other related duties as assigned. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

  This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

  Essential Duties & Responsibilities:
  •Ensures compliance with all Tohono O’odham Gaming Enterprise policies and procedures, including Internal Controls (ICs).
  •Maintains knowledge of the laws and regulations governing Food & Beverage. Ensures that Tribal, City, State and Federal Health/Food Safety codes are upheld. 
  •Serves alcohol and non-alcoholic beverages to casino guests and ensures that legal drinking age are followed and complies with all Title 4 (Arizona liquor law) and TOGE alcohol controls. 
  •Adheres to all Title 4 (Arizona liquor law) and TOGE internal controls.
  •Teaches all kitchen team members the skills required of their specific position. Including but not limited to the use and care of the steel, the use of knives and other culinary tools.  Keeps safety and sanitation uppermost in mind.
  •Teaches the art of butchering, carving, and basic cooking fundamentals in each of the areas supervised.
  •Supervises and prepares foods as required by production sheets for the event(s). 
  •Informs wait staff of any food shortages well in advance of this occurrence.  Finds a suitable substitute for the menu item if at all possible.
  •Ensures that the proper amounts of food have been prepared in accordance with the production sheets.
  •Works on the service line supervising and training all line cooks in the fundamentals of the line including but not limited to: portion control, plate appearance, and proper food preparation. 
  •Teaches all line cooks the importance of sanitation, cleaning, and safety. Ensures all team members to “clean as they go”.
  •Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
  •Directs activities to one or more workers assisting with preparing and serving meals.
  •Works according to established procedures of the casino.
  •Maintains a good communication with co-workers and maintains a positive and professional work environment.
  •Contributes to a team effort and accomplishes related results as required.
  •Performs other duties as required.
   

  Minimum Qualifications:
      
  Education and Experience:
  High School Degree or GED plus 2 years experience as a Sous Chef, or 5 years in kitchen with 3 years of supervision experience; or equivalent combination of experience and education. Must be at least 18 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following:
      
  Knowledge, Abilities, Skills, and Certifications:
  •Must be able to take an assessment test to determine skill level. 
  •Knowledge of food preparation methods and techniques.
  •Knowledge of operation of food preparation equipment and machinery.
  •Knowledge of operation of holding ovens and baking ovens.
  •Skill in managing assigned staff.
  •Ability to obtain a Food Handlers card. 
  •Ability to obtain TIPS certification.
  •Ability to communicate, read, and write clearly in basic English.
  •Ability to demonstrate outstanding guest service at all times.
  •Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
  •Ability to withstand extreme temperatures.
  •Ability to work well under pressure.  
  •Skill in supervising assigned staff.
  •Skill in the use of computers preferably in a PC, Windows-based operating environment.

  
  Physical Demands:
  While performing the duties of this job, the team member regularly is required to stand for extended periods of time; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl.  The team member must occasionally lift and/or move up to 50 pounds.

  Work Environment:
  Work is generally performed in the casino’s kitchen area with exposure to heat, fumes steam, second-hand smoke and a high noise level.  Evening, graveyard, holiday and/or weekend work may be required. Extended hours and irregular shifts may be required.    

• Slot Technician (Slots/Electronic Games)

  Under direct supervision of the Senior Slot Tech, installs, repairs and maintains slot machines for Tohono O’odham Gaming Enterprise (TOGE).

• Support Technician (Technology/IT)

  Under direct supervision of the IT Support Supervisor, provides user support, complex problem analysis and resolution, in-depth technical assistance, and training for hardware, software, network and telephone information systems. 

• Buyer (Operations)

  Under direct supervision of Desert Diamond Casino – Phoenix Purchasing Manager, processes purchase orders from approved requisitions. Obtains written quotes from Tohono O’odham Gaming Enterprise (TOGE) approved vendors and documents vendors performance. May be responsible for various commodity buying including but not limited to food and beverage ordering, vendor licensing monitoring or uniform acquisition.

• IT Applications Technician (Technology/IT)

  Under direct supervision of the Desert Diamond Casino- Phoenix IT Support Supervisor, provides user support, complex problem analysis and resolution through the exercise of independent judgment and the exercise of discretion, in-depth technical assistance, and training for hardware, software, network and telephone information systems.  Performs system administration functions such as troubleshooting, changes and upgrades.

• IT Infrastructure Technician (Technology/IT)

  Under direct supervision of the IT Support Supervisor, provides user support, complex problem analysis and resolution through the exercise of independent judgment and the exercise of discretion, in-depth technical assistance and training for hardware, software, network and telephone information systems. Perform network administration functions such as troubleshooting, changes and upgrades.

• Food Court Manager (Food & Beverage)

  Under direct supervision of the Senior Food & Beverage Manager, responsible for the overall direction of all restaurant operations. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Food Court Kitchen Manager (Food & Beverage)

  Under direct supervision of the Executive Sous Chef, is responsible for all aspects of the culinary operations of the food court. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Is responsible for overseeing all food court kitchen areas to ensure that a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Works with Food Court manager to ensure a high quality dining experience for all guests. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Food & Beverage Supervisor (Food & Beverage)

  Under direct supervision of the Food & Beverage Assistant Manager, maintains professional, efficient and courteous Food and Beverage operations; by greeting guests and team members, establishing a rapport with them, and giving them outstanding service and training in a professional and timely manner. Works in tandem with culinary staff to exceed guest’s expectations. Follows, understands and consistently enforces Title 4 (Arizona Liquor law), and Tohono O’odham Gaming Enterprise (TOGE) internal controls. 

• Lead Cook (Chefs/Kitchen)

  Under direct supervision of the Assistant Sous Chef, prepares food items according to the production sheet for the assigned area. Delegating task/jobs to cooks, firm understanding of menus or prep sheets, advanced knowledge of basic culinary techniques and methods.

• Slot Electronics Bench Tech (Slots/Electronic Games)

  Under direct supervision of the Slot Tech Supervisor, the Slot Electronics Bench Technician will troubleshoot, repair and maintain slot machines, components and related parts, assemblies and sub-assemblies for the Tohono O’odham Gaming Enterprise (TOGE) 

• Slot Electronics Bench Tech (Slots/Electronic Games)

  Under direct supervision of the Slot Tech Supervisor, the Slot Electronics Bench Technician will troubleshoot, repair and maintain slot machines, components and related parts, assemblies and sub-assemblies for the Tohono O’odham Gaming Enterprise (TOGE) 

• Slot Shift Manager (Slots/Electronic Games)

  Under the direct supervision of the Slot Operations Manager, is responsible for the day-to-day slot operations on an assigned shift. Responsible for supervising, managing, and monitoring the overall slot area including all slot department team members for efficiency, guest service, adherence to all departmental, Tohono O’odham Gaming Enterprise (TOGE), Tohono O’odham Gaming Office (TOGO), and Arizona Department of Gaming (ADOG)  policies, procedures, and directives, protecting all TOGE assets. Develops and mentors team members. 

• Security Officer (Security)

  Under direct supervision of the Security Supervisor, responsible for the protection, safeguarding and security of the Tohono O’odham Gaming Enterprise (TOGE) assets, personnel, guests and visitors during their assigned shift.

• Drop Count Assistant Manager (Finance/Accounting)

  Under direct supervision of the Drop Count Manager, oversees Supervisors, and Drop Count Team Members. Ensures compliance with internal controls and monitors and verifies accuracy of process documentation. Maintains confidentiality of all privileged information.

• Host / Hostess I (Food & Beverage)

  Under direct supervision of the Food & Beverage Supervisor, maintains efficient and courteous food and beverage operations by greeting guests, anticipating guest’s needs, providing knowledgeable food & beverage service, and providing consistent professional guest relations with a positive upbeat personality. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• IT Audio Visual Engineer (Technology/IT)

  Under direct supervision of the IT Support Manager, responsible for coordinating, tracking, designing, set-up, testing, operation and repair of the Casino’s Audio Visual (A/V) equipment and systems. Delivers the full range of A/V services offered to the Casino’s team members and guests through the exercise of independent judgment and the exercise of discretion.  Troubleshoots technical issues and maintains a working knowledge of various product platforms. Designs and performs new system installs and upgrades to existing systems and components. Additional tasks include system maintenance, documentation, AV sales support and requirements requested by guests or directed by management. 

• Poker Assistant Shift Manager (Table Games)

  Under general supervision of the Poker Shift Manager, oversees daily Poker operations.

• Poker Assistant Shift Manager (Table Games)

  Under general supervision of the Poker Shift Manager, oversees daily Poker operations.

• Poker Floor Supervisor (Table Games)

  Under direct supervision of the Poker Assistant Shift Manager, monitors Poker tables, Dealers, and all non-department personnel coming in contact with the Poker tables on assigned shifts.

• Poker Dealer (Table Games)

  Under direct supervision of the Poker Floor Supervisor, deals Poker to guests on assigned shift.  

• Cook I (Chefs/Kitchen)

  Under the direct supervision of the Assistant Sous Chef. This position entails using a wide array of cooking techniques to prepare food for enterprise guests, basic skill in meat and fish butchery, basic knowledge of preparation of stocks and sauces, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues.

• Cook II (Chefs/Kitchen)

  Under the direct supervision of the Assistant Sous Chef. This position entails prepping food items, cooking, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues.

• Employee Relations Associate (Human Resources)

  Under direct supervision of the Employee Relations Manager, is responsible for coordinating and assisting in the development and implementation of policies, programs and procedures directly and indirectly related to Employee Relations. Assists with the administration of the drug-free workplace drug testing program, including record keeping and provider relations. Extensive interaction with departmental supervisors, managers, team members and public is required.

• Executive Sous Chef (Chefs/Kitchen)

  Under direct supervision of the Executive Chef, exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure that a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Executive Steward (Chefs/Kitchen)

  Under direct supervision of the Executive Chef, manages the daily kitchen stewarding operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Responsible for total maintenance and sanitation in all food production service areas; ensure all food and beverage outlets have sufficient equipment to perform adequately. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and health standards are achieved. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable.

• Kitchen Steward (Chefs/Kitchen)

  Under direct supervision of the Steward Supervisor. Job requires washing, sanitizing, organizing and replenishment of all dishes, utensils, equipment, food storage areas, floors and food preparation areas. 

• Kitchen Service Tech (Engineering/Maintenance)

  Under direct supervision of the Maintenance Supervisor, ensures efficient operation, general maintenance, preventive maintenance, service, and repair of commercial kitchen appliances, refrigeration and equipment.

• Restaurant Chef (Chefs/Kitchen)

  Under direct supervision of the Executive Sous Chef, is responsible for all aspects of the culinary operations of assigned venue. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Is responsible for overseeing all assigned kitchen areas to ensure that a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Works with the restaurant manager to deliver an exceptional dining experience to all guests. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

• Restaurant Manager (Food & Beverage)

  Under direct supervision of the Senior Food & Beverage Manager, responsible for the overall direction of all restaurant operations.  Must have extensive knowledge of Arizona Title 4 (Liquor Laws).  Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE Internal Controls (ICs) consistently.

• Restaurant Chef (Chefs/Kitchen)

  Position Summary:
  Under direct supervision of the Executive Sous Chef, is responsible for all aspects of the culinary operations of assigned venue. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Is responsible for overseeing all assigned kitchen areas to ensure that a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Works with the restaurant manager to deliver an exceptional dining experience to all guests. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

  This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

  Essential Duties & Responsibilities:
  •Creates menus and trains team to execute them.
  •Provides guidance and direction to sous chefs, including setting goals, performance standards and monitoring performance.
  •Provides and supports on brand service behaviors that are prepared to wow for customer satisfaction and retention.
  •Provides information to executive teams, managers and supervisors, team members, and subordinates by telephone, in written form, e-mail, or in person.
  •Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  •Works to meet or exceed goals provided by executive Sous Chef including performance goals, budget goals, team goals, etc.
  •Ensures menu items are flavorful, well presented, and cost effective.
  •Encourages and builds mutual trust, respect, and cooperation among team members.
  •Ensure Compliance with all Tohono O’odham Gaming Enterprise and Tohono O’odham Gaming Office Tribal Gaming Regulations.
  •Manages day-to-day operations of the steakhouse, ensuring that quality standards and expectations of the customers are met or exceeded on a daily basis.
  •Reviews staffing levels to ensure that guest service, operational needs and financial met.
  •Understands team members’ positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps.
  •Works with Human Resources Department to fill open positions.
  •Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  •Manages team member progressive discipline procedures for areas of responsibility.
  •Ensures team members are treated fairly and equitably.
  •Ensures disciplinary procedures and documentation are completed in a timely manner.
  •Ensures enterprise and department policies are administered fairly and consistently.
  •Ensures compliance with all food handling and sanitation standards.
  •Administers the performance appraisal process for direct report managers.
  •Follows proper handling and temperature standards of all food products. Ensures employees maintain required food handling and sanitation certifications.
  •Prepares and cooks foods of all types, either on a regular basis or for special guests or internal functions.
  •Recognizes superior quality products, presentations and flavor.
  •Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  •Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
  •Trains kitchen team members on the fundamentals of good cooking and excellent plate presentations.
  •Demonstrates new cooking techniques and equipment to staff.
  •Observes service behaviors of team members and provides feedback to individuals and or managers.
  •Uses enterprise computer systems in daily operations to meet goals and maintain standards.
  •Works with food and beverage managers and keep them informed of issues as they arise.
  •Analyzes information and evaluates results to choose the best solution and solve problems.
  •Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  •Participates in the budgeting process for areas of responsibility.
  •Performs other duties as required.
  •Analyzes member survey results and regular member/guest feedback. Partners with management to identify opportunities for improvement to be addressed with effective training solutions.
  •Exemplifies the desired culture and philosophies of the organization.
  •Demonstrate Desert Diamond Casino “On Brand” attitude towards team members & guest at all times.
  •Displays, supports and reinforces Desert Diamond Casino’s Spirit of Service Standards.
  •Model the company standards and lead by example.

  Minimum Qualifications:

  Education and Experience:
  High school diploma or GED required, culinary degree preferred. Six (6) years culinary experience required with four (4) years as a chef de cuisine or restaurant chef in a high volume casual dining restaurant. Culinary education may be substituted for up to two (2) years of general culinary experience. No felony, theft or stealing convictions. Must be 18 years of age or older. Ability to obtain a Food handler card. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, TIPS certification in alcoholic management, obtain and maintain a gaming license and to include the following:

  Knowledge, Abilities, Skills, and Certifications:
  •Skilled in managing a diverse and demanding multi-lingual workforce.
  •Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
  •Knowledge of scheduling techniques and ability to apply to control labor costs.
  •Knowledge of organizational structure, workflow, and operating procedures.
  •Advanced knowledge of food preparation and presentation methods, techniques, and quality standards.
  •Knowledge of cost controls in food and labor, and ability to apply them in daily practice.
  •Skilled at food presentation and decorative food displays.
  •Ability to provide leadership and direction to multiple venues with an array of styles and requirements.
  •Ability to oversee, mentor and develop chefs in a variety of venues.
  •Ability to develop menus that are flavorful, well presented, and cost effective, utilizing a variety of cuisines and techniques.
  •Ability to create menus to match themes and guest special requests.
  •Ability to understand and follow specific instructions and procedures.
  •Ability to lead and train team members at all levels.
  •Ability to understand and interpret profit and loss statements.
  •Ability to maintain open and positive two way communication with food and beverage management and other departments.
  •Ability to conduct effective interviews and work within established procedures to hire and retain staff.
  •Ability to interact with vendors and suppliers, and in conjunction with purchasing to source the best possible product at the best prices for all aspects of food and beverage operations.
  •Ability to monitor and/or maintain quality control and safety standards.
  •Ability to communicate effectively in the English language, both verbally and in writing with staff and the general public.
  •Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
  •Ability to work well under pressure, making decisions in high stress situations while maintaining a professional demeanor.
  •Intermediate to advanced computer skills, good working knowledge of Microsoft office.

  Physical Demands:
  While performing the duties of this job, the team member regularly is required to stand for extended periods of time; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds.

  Work Environment:
  Work is generally performed in the casino’s kitchen area with exposure to heat, fumes and steam and Casino setting with exposure to secondhand smoke and a high noise level. Evenings, graveyards, holidays and/or weekend work are required.
  Extended hours and irregular shifts may be required.
   

• Security Officer EMT (Security)

  Under direct supervision of the Security Supervisor, responsible for the protection, safeguarding and security of the casino’s assets, personnel, guests and all visitors during their assigned shift.

• Steward Supervisor (Chefs/Kitchen)

  Under direct supervision of the Executive Steward, Manages the kitchen stewarding operations and staff on assigned shift. Areas of responsibilities include dish room operations, night cleaning, receiving and storing orders, back dock cleaning and maintenance, banquet plating and food running. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Responsible for total maintenance and sanitation in all food production service areas; Ensure all food and beverage outlets have sufficient equipment to perform adequately. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and health standards are achieved. Areas of responsibility comprise overseeing all stewarding and kitchen maintenance operations on assigned shift.

• Slot Tech Supervisor (Slots/Electronic Games)

  Under direct supervision of the Slot Tech Manager, oversees and supervises all Slot Tech personnel.

• Slot Tech (Slots/Electronic Games)

  Under direct supervision of the Senior Slot Tech, installs, repairs and maintains slot machines for Tohono O’odham Gaming Enterprise (TOGE).

• Table Games Dealer (Table Games)

  Under direct supervision of the Table Games Floor Supervisor, deals all Table Games offered by Tohono O’odham Gaming Enterprise to guests on assigned shift.  

• Table Games Craps Dealer (Table Games)

  Under direct supervision of the Table Games Floor Supervisor, deals accurately, professionally, and proficiently all Table Games offered by the Tohono O’odham Gaming Enterprise (TOGE) to guests while creating a fun, friendly, and courteous environment for all guests.

• Table Games Floor Supervisor (Table Games)

  Under direct supervision of the Table Games Pit Manager, monitors all Table Games offered by Tohono O’odham Gaming Enterprise (TOGE), Dealers, and all non-department guests coming in contact with the Table Games Pit on assigned shifts while creating a fun, friendly, and courteous environment for all.

• Environmental Services Supervisor (Housekeeping)

  Under general direction of Environmental Services Shift Manager, supervises the daily activities of Environmental Services, including personnel assignments, training and management, quality assurance, problem resolution, and inventory control. 

Apply for these jobs at https://www.hospitalityonline.com/desert-diamond-casino-west-valley/jobs