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Asian Specialty Chef Jobs (NOW HIRING)

Palace Casino Resort

Asian Specialty Chef

Pala, CA · On-site

Pala, CA Reporting to Assistant Executive Chef Asian Cuisine, the incumbent will assist all chefs in daily kitchen operation and handle all functions held in restaurants. He/she will be responsible ...

Palace Casino Resort

Asian Specialty Sous Chef

Pala, CA · On-site

$50K - $68K/yr

The Asian Specialty Sous Chef operates in representation of the culinary team's best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds ...

Palace Casino Resort

Specialty Sous Chef

Pala, CA · On-site

$50K - $68K/yr

Location: Pala, CA Under the direction of the Asian Specialty Sous Chef, while working closely with the Chef De Cuisine and/or Executive Asian Chef, the Specialty Sous Chef supports culinary ...

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How much do asian specialty chef jobs pay per hour?

As of Sep 8, 2026, the average hourly pay for asian specialty chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

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Infographic showing various Asian Specialty Chef job openings in the United States as of June 2026, with employment types broken down into 10% As Needed, 13% Full Time, 76% Part Time, and 1% Nights. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Asian Specialty Chef

Palace Casino Resort

Pala, CA • On-site

Full-time

Re-posted 13 days ago

Job description

Location: Pala, CA
Reporting to Assistant Executive Chef Asian Cuisine, the incumbent will assist all chefs in daily kitchen operation and handle all functions held in restaurants. He/she will be responsible for operation coordination and assist in Asian food production and menus planning for restaurants and special events. He/she will also handle portion control and keep track of stock level. He/she has to enhance cooking efficiency and food variety, as well as improve the consistency and quality of food items. He/she will monitor the hygiene standard and improve the productivity.
  • Minimum eight (8) years of culinary and management experience in hotels, restaurants or catering institutions
  • Competent knowledge of Chinese cuisine large-scale food production and handling processes
  • Demonstrates sound knowledge in authentic cooking methods for a wide variety of regional Chinese styles, creating exciting simple, tasty and seasonal dishes using freshest ingredients
  • Experience in managing large number of staff, high volume production, good planning and product development abilities
  • Excellent food presentation skills and possess upfront personality in presentation to internal and external guests
  • Practically familiar with HACCP, and SOP systems and standards and advanced hygiene management
  • Excellent communication and interpersonal skills
  • Knowledge in MS Office application
  • Good command of English and Chinese both spoken and written

Essential Job Functions:
  • Supervise the daily operation of the kitchen, including food production, food quality control, presentation and hygiene management, to ensure the highest standards of productivity, consistency, product and quality assurance for all aspects
  • Maintain, improve and ensure food quality and consistency excellence to comply with proper food hygiene and safety requirements to meet or exceed customers' expectations
  • Monitor and review production procedures to maintain and improve productivity to meet demand schedules and required production volume by establishing standardization at best operational efficiency
  • Support the culinary team with guidance by successfully applying experience and sound technical knowledge
  • Achieve excellence for the production team by training and coaching team members for continuous product consistency and improvements
  • Establish and maintain effective employee relations to create a dedicated team of professionals
  • Be instrumental in the meal and dish design development team to continuously upgrading and enhancing the current food quality

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