Under the direction of the Senior Manager, Culinary, the Tribal Sous Chef – School plans and supervises daily overall operation of a kitchen supporting specific venue or area of operation. Schedules, supervises, coordinates, trains and participates in all activities of subordinate cooks, stewards and other subordinate kitchen personnel. Responsible for planning, preparing and cooking of foods for all menu items for all occasions including special functions and holidays. Working with senior culinary manager, establishes menu forecasts based on customer counts or business forecasts, previous experience, dates and holidays.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. 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.

2. 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.

3. Monitors and works with Food and Beverage Manager and Senior Culinary Manager 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.

4. Performs job responsibilities and or tasks, deemed necessary by Senior Culinary Manager within the scope of this position and business needs of the department.

5. Maintain favorable relationship with guest, tribal members, team members, and coworkers.

6. Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.

7. Works in conjunction with Food and Beverage Manager and Senior Culinary Manager to control all purchasing of food products and kitchen equipment.

8. Performs periodic and annual performance reviews of all culinary hourly staff and stewarding staff.

9. Schedules kitchen line staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.

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

 EDUCATIONAL, EXPERIENCE AND QUALIFICATIONS

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

• Culinary degree from an accredited culinary institute preferred.

• Minimum three (3) years experience working in a large hotel or similar Casino-type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management or related fields at Sous Chef level or above required.

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

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

• Management training and/or culinary education experience preferred.

• 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.

REQUIRED LICENSES, CERTIFICATIONS AND 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 current Food Handler’s Card and ServSafe certificate.

• As a condition of employment, candidates and incumbents are required to pass pre- and post-employment screening including Live-Scan, background, drug testing, and tuberculosis (TB) testing.

• Select One of the Following: Authorized Driver: Role requires operation or driving of Tribe-owned vehicles or driving patron vehicles. A valid driver’s license with an acceptable driving record as determined by the insurance carrier is required.

PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

• Primary work environment is in a kitchen setting.

• Work may require travel to attend meetings, trade shows, and conferences.

• Incumbents may be required to work evening, weekend and holiday shifts.

• Must be able to work in a fast-paced, high-demand environment.

• Strength sufficient to exert up to 25 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally.

• Sedentary work: involves sitting some of the time. Can operate a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer.

• Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.

• Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone.

• Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, via videoconference and over the telephone.

• Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility.

• Mobility sufficient to safely move in an office environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties.

• Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.

• The employee may be exposed to fumes or airborne particles including secondhand smoke.

Reasonable accommodation will be made in compliance with all 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!