Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef plans and supervises the overall daily operation of their assigned kitchen; supporting a specific venue or areas of operation. The Sous Chef schedules, supervises, coordinates, trains and participates in all activities of Cooks and other reporting kitchen personnel. They are responsible for planning, preparing and cooking foods for all menus for a multitude of occasions, including special functions and holidays. Working with the Executive Chef and Executive Sous Chef, the Sous Chef establishes menu forecasts based on customer counts or business forecasts, previous experience, dates and holidays, while maintaining team adherence to all health and safety regulations and applicable San Manuel policies and procedures. The 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 the Tribal Community’s vision, mission and values.

Essential Duties & Responsibilities

1. Maintains and ensures all recipes, flavor profiles, consistency in quality, appearance and production timeframes are adhered to for all menu/food items being produced, and that all food items needed for production are available to team members.   Understands menu development techniques and development of recipes, plating guides and menu cards.  Responsible for food preparation, and storing and service delivery to customers.

Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas.

2. Monitors and works with restaurant/venue management and/or Chef de Cuisine or Executive Sous Chef to control all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses.   Ensures all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.  Works in conjunction with restaurant/venue management and/or Chef de Cuisine or Executive Sous Chef to control all purchasing of food products.  Conducts monthly Inventory and works in conjunction with outlet Manager and/or Chef de Cuisine or Executive Sous Chef along with the Food & Beverage Analyst to ensure proper financial closure of every month.

3. Performs periodic and annual performance reviews of all culinary hourly team members.

4. Schedules kitchen line team members within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.

5. Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy. Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA  and OSHA codes & policies are followed at all times; reports any violation(s) of codes and policies immediately upon discovery; participates in all Gaming, IHS and all other inspections.

6. Performs other duties as assigned to support the efficient operation of the department.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the enterprise’s policies and applicable laws.   Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education/Experience/Qualifications

• Associate’s degree in Culinary, Food Service, Hospitality, Business Management or related field required.

• Culinary degree from an accredited culinary institute preferred.

• Minimum two (2) years’ experience working in a large hotel or similar Casino operation which includes high volume production, catering, multi-unit aspects and larger staff management required.

• Management training and/or culinary education experience preferred.

• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

• Possess advanced knowledge of single unit culinary operations.

• Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.

• Must possess strong management skills; understand corrective counseling methods and how to properly document any issues that arise with staff.

• Must possess adequate skill level in hands–on training of staff.

• Must understand menu development techniques and development of recipes, plating guides and menu cards.

Certificates/Licenses/Registrations

• At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.

• A qualified candidate/employee must have and maintain a valid driver’s license with an acceptable driving record as determined by the enterprise’s insurance carrier.

• Must obtain and maintain a current ServSafe certificate and negative TB test.

Yaamava’ Resort & Casino at San Manuel will make reasonable accommodations in compliance with applicable law.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!