Executive Sous Chef – High-Volume Casino Kitchen

Yaamava Resort & Casino at San Manuel; Highland (CA); On-site; USD 70,000 - 95,000; Full time

Job summary

Yaamava Resort & Casino at San Manuel is seeking a Sous Chef – F&B to lead daily kitchen operations for a designated venue. You will supervise cooks, train staff, and help forecast menus based on customer counts and holidays, while ensuring health and safety compliance and adherence to Enterprise policies.

The role requires a Culinary associate degree and 2+ years in a large hotel or casino setting, with ServSafe/Food Handler credentials. Strong leadership and cost-control skills are essential.

Qualifications

• Associate’s degree in Culinary, Food Service, Hospitality, Business Management or related field.
• Culinary degree from an accredited culinary institute preferred.
• Minimum two years’ experience in a large hotel or casino operation with high-volume production.
• Management training or culinary education experience preferred.

Responsibilities

• Maintains recipes, flavor profiles, consistency in quality, appearance and production timeframes.
• Monitors food costs, labor costs, purchasing and other expenses; ensures proper paperwork.
• Ensures safe working conditions and compliance with health, gaming, and safety codes.
• Ensures cleanliness, organization and preparedness of the workspace.
• Schedules kitchen line staff within budgeted labor costs and approves vacations.
• Trains and supervises cooks, stewards and other kitchen personnel.
• Performs other duties to support efficient department operations.

Skills

Culinary leadership

High-volume cooking

Menu development

Staff training

Education

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

Culinary degree from an accredited culinary institute preferred

Job description

Yaamava Resort & Casino at San Manuel is seeking a Sous Chef – F&B to lead daily kitchen operations for a designated venue. You will supervise cooks, train staff, and help forecast menus based on customer counts and holidays, while ensuring health and safety compliance and adherence to Enterprise policies.

The role requires a Culinary associate degree and 2+ years in a large hotel or casino setting, with ServSafe/Food Handler credentials. Strong leadership and cost-control skills are essential.