Lead Sous Chef: Menu & Catering Leadership

Sycuan; El Cajon, Northern (CA, KY); Hybrid; USD 90,000 - 130,000; Full time

Job summary

Sycuan is seeking an Executive Chef to lead kitchen operations, supervise staff, and shape menus for our casino resort. You will manage day-to-day cooking, training, and event catering, ensuring quality and consistency across all offerings.

The role requires culinary expertise, strong leadership, and the ability to coordinate on-site and off-site catering with attention to food safety and guest satisfaction.

Qualifications

• Leadership and staff supervision across kitchen teams.
• Ability to develop menus and recipes with consistency.
• Strong knowledge of kitchen safety, sanitation, and costing.
• Clear English communication with guests and staff.
• Experience leading catering events, on-site and off-site.

Responsibilities

• Assists the Executive Chef and Chef in developing menus and implementing standards.
• Manages kitchen operations, staff, and event support.
• Trains production cooks and catering staff, oversees portion controls.
• Ensures safe and sanitary kitchen and storage areas are maintained.
• Oversees catering both on site and off site and event setup.

Skills

Leadership

Menu development

Food safety

English communication

Catering event execution

Education

High School Diploma or GED

2 years cooking in a commercial kitchen

1 year supervisory or Sous Chef experience

Sycuans Supervisory Certificate Program

Culinary degree

Tools

MS Word

Excel

Job description

Sycuan is seeking an Executive Chef to lead kitchen operations, supervise staff, and shape menus for our casino resort. You will manage day-to-day cooking, training, and event catering, ensuring quality and consistency across all offerings.

The role requires culinary expertise, strong leadership, and the ability to coordinate on-site and off-site catering with attention to food safety and guest satisfaction.