Executive Sous Chef

Viejas Casino & Resort; Alpine (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

Viejas Casino & Resort is seeking an Executive Sous Chef to lead the culinary team across restaurant and production kitchens. You will drive guest satisfaction, maintain high kitchen standards, and ensure compliance with health and safety regulations.

You will oversee menu development, training programs, and cost control initiatives while coordinating with the Food & Beverage leadership to deliver exceptional experiences for guests and players.

Qualifications

• Culinary degree or certificate preferred.
• Serv-Safe certificate required.
• Food Handler’s Certificate required.
• 2-5 years of leadership experience in a high-level casino hotel or fine dining setting.
• Prior experience as Chef or Executive Sous Chef preferred.
• Bi-lingual (Spanish) preferred.
• Excellent verbal, written, and interpersonal communication skills.
• Mastery of culinary techniques: range, fryers, char-grill, steamers, broiler, butchery, expo & plating.
• Knowledge of cost control: purchasing, menu planning, costing.
• Computers: Outlook, Word, Excel knowledge.
• Knowledge of ADP eTime preferred.
• Knowledge of Lawson System preferred.
• Time management and organizational skills.
• Strong listening, teamwork and leadership abilities.
• Ability to work in a fast-paced, deadline-driven environment.
• Ability to work varied shifts including days, evenings, graveyard, weekends, holidays.

Responsibilities

• Manages operations and activities of culinary team for food prep and cooking.
• Ensures training programs meet standards, with follow-up.
• Assists in developing and reviewing administrative procedures and schedules.
• Checks par levels for each shift and sets up for next shift.
• Plans and implements new menus and promotions; controls food costs.
• Ensures quality and presentation of recipes; consistent results.
• Ensures raw food specifications meet standards.
• Maintains health regulations; HACCP & hygiene compliance.
• Maintains equipment and kitchen cleanliness.
• Analyzes food costs and implements cost-reduction strategies.
• Analyzes labor/productivity and improves efficiency.
• Monitors inventory, par levels, and energy use to cut costs.
• Assists with banquet and catering event setup and execution.
• Ensures proper timing, equipment, par levels, and storage of unused food.
• Promotes company services and players’ club program.
• Attends team meetings and trainings; supports career development.
• Adheres to policies, procedures and SOPs.
• Maintains safe, clean, hazard-free work environment.
• Performs other duties as assigned by Executive Chef and Chef de Cuisine.
• Supervises interviewing, hiring, training, and performance management.

Skills

Leadership

Culinary Leadership

Cost Control

HACCP

Serv-Safe

Food Handler

Spanish bilingual

Communication

Menu Planning

Training & Development

Education

Culinary degree or certificate

Tools

Lawson System

ADP eTime

Microsoft Outlook

Microsoft Excel

Job description

Job Summary

The Executive Sous Chef is responsible for managing the culinary team engaged in preparing and cooking foods in restaurant and production kitchens. Ensures that kitchen operations are performed at an exceptional level. Maintains primary focus on goals related to team member development, guest satisfaction, and adherence to controls. Works closely with all Food and Beverage chefs, managers, and team members to ensure the efficient operations in the kitchens.

Job Description

• Manages the operations and activities of the culinary team engaged in preparing and cooking foods. Ensures efficient and profitable food service.
• Responsible for ensuring that team member training programs meet departmental standards, includes follow-up and follow-through.
• Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties.
• Checks par levels to determine the variety and quantity of products required for shift worked and to set-up for the next shift; adjusts par levels as needed.
• Assists in the planning, development, implementation, and follow through of new menus, menu changes, and/or promotions. Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers.
• Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through.
• Ensures raw food specifications meet standards.
• Ensures all health regulations are maintained to prevent food-borne illnesses; ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and Hygiene standards, including: Cleanliness and sanitation of work area, Food areas clean and presentable, Temperature tracking, Proper heating, cooling, preparation, and storage of all products, and Shelf life maintenance and proper rotation.
• Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils.
• Analyzes of food costs and, if necessary, establishes strategies for reducing food costs.
• Analyzes kitchen labor/productivity ratios and establishes strategies for improvement.
• Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation).
• Assists with the set-up, execution, and break down of banquet and/or catering events.
• Ensures the proper timing, equipment, par levels, and storage of un-used food.
• Maintains knowledge of and effectively promotes company services and players’ club program.
• Attends all scheduled team member meetings and trainings.
• Attends all company development and training sessions, continues career growth
• Adheres to all company and department policies, procedures, and standard operating guidelines.
• Adheres to all hygiene and safety standards. Ensures that a clean, safe, hazard-free work environment is maintained. Monitors grooming and dress standards.
• Performs other duties as assigned by Executive Chef and Chef de Cuisine.
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.
• Culinary degree or certificate preferred.
• Serv-Safe certificate required.
• Food Handler’s Certificate required.
• 2- 5 years of experience in leadership position within a high level casino hotel or fine dining restaurant environment.
• Prior experience as Chef or Executive Sous Chef preferred.
• Bi-lingual (Spanish) preferred.
• Excellent verbal, written, and interpersonal communication skills.
• Mastery of culinary skills including, range, fryers, char-grill, steamers, broiler, butchery, expo and plating.
• Knowledge of cost control methods, including purchasing, menu planning, and menu costing.
• Working knowledge of computers, including Microsoft Outlook, Word, and Excel.
• Knowledge of time keeping programs (ADP eTime preferred).
• Knowledge of Lawson System preferred.
• Time management skills, including the ability to organize work well, plan ahead, and not waste time.
• Demonstrated listening, team player, and leadership skills.
• Ability to work in a fast paced, deadline oriented environment.
• Ability to work a varied shift that includes days, evenings, graveyard shift, weekends and holidays.

Hiring Preference

The Viejas Band of Kumeyaay Indians is an equal opportunity employer. Consistent with tribal and federal law, the Viejas Band of Kumeyaay Indians applies Native American preference in hiring.