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 their assigned venue(s). The Chef de Cuisine is directly responsible for all scheduling, supervising, coordinating, and training of culinary staff for their designated kitchen(s). They develop all menus and recipes for their venue, and oversee planning, preparing and cooking of foods for menus for all occasions including special functions and holidays. In partnership with the Executive Chef and venue Manger, they establish menu forecasts based on customer counts, business forecasts, historic business levels, and holidays.

Essential Duties & Responsibilities

1. Oversees kitchen operations to ensure safe and efficient work practices, while mentoring kitchen management in both culinary and management aspects.  Schedules kitchen management and cook staff within budgeted labor costs; approves vacation requests ensuring that staffing levels are maintained.   

2. Maintains and ensures that recipes, flavor profiles, consistency, 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.  Develops recipes and creates plating guides and menu cards.    

3. 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 and reports any violation(s) of codes and policies immediately upon discovery. Participates in all Gaming, IHS and all other inspections. 

4. Responsible for all financial aspects of the kitchen operations for designated venue(s); including, but not limited to, food cost, labor cost and other expenses.  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 each month. 

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

6. Performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks, and assignments that contribute to the mitigation or response to any public health emergency. 

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.  Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles. 

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.

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!

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