Lead Sous Chef — High-Volume Casino Kitchen

Yaamava Resort & Casino at San Manuel; Highland (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Yaamava Resort & Casino at San Manuel is seeking a Sous Chef–F&B to oversee daily kitchen operations, supervise cooks and staff, and collaborate with F&B management on menu forecasts based on customer counts and holidays.

The role requires an Associate’s degree in Culinary or related field, 2+ years in a large casino/hotel, and relevant certifications. Strong leadership, safety compliance, and cost control are essential, with a focus on delivering quality and efficiency.

Qualifications

• Associate’s degree in Culinary, Food Service, Hospitality, Business Management required.
• 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.
• Valid Food Handler’s Card and ServSafe certification required or obtainable.

Responsibilities

• Maintain recipes, flavor profiles, and production timing for all menu items.
• Monitor food costs, labor costs, and purchasing; ensure accurate paperwork and monthly inventory.
• Ensure safe working conditions and compliance with health, gaming, and safety codes.
• Maintain cleanliness and organization of the workspace and adjacent areas.
• Schedule kitchen staff within budgeted labor costs and approve leave requests.

Skills

High-volume kitchen operations

Team leadership

Menu development

Banquet/catering experience

Food safety compliance

Education

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

Culinary degree from accredited institute preferred

Tools

ServSafe certificate

Food Handler’s Card

Inventory management

Job description

Yaamava Resort & Casino at San Manuel is seeking a Sous Chef–F&B to oversee daily kitchen operations, supervise cooks and staff, and collaborate with F&B management on menu forecasts based on customer counts and holidays.

The role requires an Associate’s degree in Culinary or related field, 2+ years in a large casino/hotel, and relevant certifications. Strong leadership, safety compliance, and cost control are essential, with a focus on delivering quality and efficiency.