Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.; directly responsible for all scheduling, supervising, coordinating, hiring and training of culinary staff of designated venue kitchen; develops all menus and recipes for designated venue as well as participates in planning, preparing and cooking of foods for all menus for all occasions including special functions and holidays, and for the Casino as a whole, when necessary. Working with Executive Chef and Venue Manger, establishes menu forecasts based on customer counts or business forecasts, historic business levels, and holidays.

Essential Duties & Responsibilities

• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.
• Responsible for all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses.
• Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.
• Controls all purchasing of food products and kitchen equipment.
• Conducts monthly inventory and works in conjunction with Venue Manager and F&B Analyst to ensure proper financial closure of every month.
• Possesses strong management skills; perform periodic and annual performance reviews of all culinary management staff; understands corrective counseling methods and how to properly document any issues that arise with staff.
• Understands menu development techniques and development of recipes, plating guides and menu cards.
• Schedules kitchen management and cook staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
• 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.
• Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
• Perform other duties as assigned to support the efficient operation of the department.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization’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. 
• Vocational/Culinary/Business degree from an accredited institute preferred. 
• Minimum four (4) years’ experience working in high-volume production, catering, multi-unit aspects and larger staff management in a related industry required.  
• Minimum three (3) years management experience  in high volume production, catering and multi-unit aspects as well as larger staff management in a related industry required.  
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above. 
• Ability to handle high volume a la carte kitchen cooking, or high-volume catering/banquet production and expediting of food during peak periods of business in all stated areas. 
• Proficiency in Microsoft Office (Word and Excel) is required. 
• Possess advanced skill level in hands–on training of staff. 

Certificates/Licenses/Registrations

• At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a ServSafe certification within 90 days of employment.

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

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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!