Executive Sous Chef

Quechan Indian Tribe Of Fort Yuma; Andrade (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Quechan Casino Resort in California is seeking an experienced Executive Sous Chef to lead our high-volume kitchen operations under the Executive Chef. You will oversee daily prep, ensure quality and consistency, and help manage inventory and costs.

The ideal candidate has five or more years of progressive culinary experience, including at least two years in a supervisory role, a formal culinary degree or equivalent, and a track record in menu development and food safety.

Qualifications

• Five or more years of progressive culinary experience, with at least two years in a supervisory role.
• Formal culinary degree or equivalent professional experience.
• Strong knowledge of food safety standards.
• Experience in menu development and recipe creation.
• Must be 21 years of age and able to pass pre-employment screenings and obtain gaming licenses in AZ and CA.
• Tribal preference given to qualified tribal members.

Responsibilities

• Oversee daily kitchen operations under the Executive Chef.
• Supervise and train kitchen staff.
• Assist with menu development and recipe creation.
• Manage inventory and food costs.
• Step in as acting chef when needed.

Skills

Culinary leadership

Food safety

Menu development

Staff supervision

Education

Culinary degree

Equivalent professional experience

Job description

Join our culinary team that creates our dynamic dining experiences! Quechan Casino Resort is seeking an experienced and motivated Executive Sous Chef to help lead our high‑volume, high‑energy kitchen operations. This is an exciting opportunity for a culinary professional who thrives in a fast-paced environment and is passionate about delivering exceptional food and memorable guest experiences.Under general supervision of the Executive Chef, the Executive Sous Chef supports the Executive Chef by overseeing daily kitchen operations, ensuring high quality food preparation, and maintaining consistency in presentation and standards. They supervise and train kitchen staff, assist with menu development, manage inventory and food costs, and step in as acting chef when needed. This role blends leadership, creativity, and strong operational skills to deliver an exceptional dining experience.High school diploma or GED required. Five or more years of progressive culinary experience, with at least two years in a supervisory or Sous Chef role. Formal culinary degree or equivalent professional experience. Proficiency in kitchen operations, strong knowledge of food safety standards. Menu development and recipe creation experience. Must be 21 years of age. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming licenses in Arizona and California. Tribal preference given to qualified tribal members.