Lead Garde Manger Chef – High-Volume Resort

Thunder Valley Casino; Lincoln (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Thunder Valley Casino in Lincoln, CA is seeking a Garde Manger Sous Chef to lead daily cold-food operations with independence and accountability. You will oversee mise en place, salads, charcuterie, and deli preparations, ensuring quality, portion control, and consistency across service.

The role requires strong culinary leadership, hands-on execution, and the ability to train and develop Team Members while maintaining HACCP standards and cost controls in a high-volume environment.

Qualifications

• High school diploma or equivalent.
• Three years of culinary experience in a high-volume restaurant, resort, casino, or similar.
• Previous Sous chef or Lead Cook leadership experience required.
• Strong knowledge of garde manger production, including salads and cold displays.
• Hands-on culinary execution and ability to lead by example.
• Ability to work independently, prioritize demands, and lead with minimal supervision.
• Identify problems, develop solutions, and take proactive action.
• Excellent communication, organizational, and interpersonal skills.
• Commitment to food quality, flavor, presentation, and guest service.
• Knowledge of food cost control, inventory practices, and waste reduction.
• Ability to read, write, and communicate in English; math for recipes and costing.
• Current ServSafe Manager Certification.
• Must be at least 21 years of age.
• Must be able to obtain UAIC Tribal Gaming License.

Responsibilities

• Lead daily Garde Manger operations independently, assessing business needs and priorities.
• Provide hands-on culinary leadership in food preparation, plating, and service execution.
• Maintain awareness of overall operation and adjust priorities as conditions change.
• Establish and communicate production priorities, staffing assignments, and workflows.
• Ensure all foods are prepared to standardized recipes and quality standards.
• Inspect ingredients and finished products for freshness and quality; address deficiencies.
• Ensure sanitation, safety, labeling, storage, and allergen procedures per HACCP and regulations.
• Manage Team Member performance with coaching and accountability.
• Control food and labor costs through planning, portioning, and waste reduction.
• Identify opportunities to improve quality, productivity, and teamwork.
• Participate in inventory and par level maintenance, forecast needs.
• Provide culinary input on menus, recipes, and seasonal offerings.
• Oversee equipment care and coordinate maintenance as needed.
• Communicate with culinary leadership about risks and opportunities.
• Coordinate with other teams for events and peak periods.
• Adhere to all policies, SOPs, and safety requirements.
• Work varied shifts and support other areas as needed.

Skills

Garde Manger

Culinary Leadership

Food Safety

Cost Control

English Proficiency

Team Coaching

Education

High School Diploma

Job description

Thunder Valley Casino in Lincoln, CA is seeking a Garde Manger Sous Chef to lead daily cold-food operations with independence and accountability. You will oversee mise en place, salads, charcuterie, and deli preparations, ensuring quality, portion control, and consistency across service.

The role requires strong culinary leadership, hands-on execution, and the ability to train and develop Team Members while maintaining HACCP standards and cost controls in a high-volume environment.