Sous Chef, bEATS

Yaamava' Resort & Casino at San Manuel; Highland (CA); On-site; USD 70,000 - 110,000; Full time

Job summary

Yaamava' Resort & Casino at San Manuel is seeking a Sous Chef – F&B to supervise daily kitchen operations within a specific venue. You will train and direct cooks, manage scheduling, and collaborate with Food & Beverage management to forecast menus based on events and guest counts.

You will ensure health and safety compliance, manage costs, and lead culinary staff to uphold the property’s standards and values in a fast-paced, high-volume casino environment.

Qualifications

• Associate’s degree in Culinary, Food Service, Hospitality, Business Management or related field required.
• Culinary degree from an accredited culinary institute preferred.
• Minimum two (2) years’ experience working in a large hotel or similar Casino operation which includes high volume production, catering, multi-unit aspects and larger staff management required.
• Management training and/or culinary education experience preferred.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

Responsibilities

• Maintains and ensures all recipes, flavor profiles, consistency in quality, appearance and production timeframes are adhered to for all menu/food items being produced, and that all food items needed for production are available to team members.
• Monitors and works with venue management and culinary management to control all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost, food purchasing and other expenses.
• Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy.
• Responsible for cleanliness, organization and preparedness of immediate workspace and adjacent areas.
• Schedules kitchen line staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
• Performs other duties as assigned to support the efficient operation of the department.

Skills

High-volume kitchen ops

Staff training & supervision

Menu development & forecasting

Education

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

Culinary degree preferred

Job description

Under the direction of the Chef De Cuisine, the Sous Chef – F&B supervises daily overall operation assigned kitchen supporting specific venue or area of operation. Schedules, supervises, coordinates, trains and participates in all activities of subordinate cooks, stewards and other kitchen personnel. In collaboration with Food & Beverage management, this position is responsible for establishing menu forecasts based on customer counts, business forecasts, previous experience, dates, and holidays, ensuring adherence to all health and safety regulations and Enterprise policies and procedures. Representing the culinary team’s best-in-class culture, the Sous Chef champions the goals and priorities in a manner that reflects and upholds our vision, mission, and values.

Essential Duties And Responsibilities

• Maintains and ensures all recipes, flavor profiles, consistency in quality, appearance and production timeframes are adhered to for all menu/food items being produced, and that all food items needed for production are available to team members. Understands menu development techniques and development of recipes, plating guides and menu cards. Responsible for food preparation and storing and service delivery to customers.
• Monitors and works with venue management and culinary management to control all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost, food purchasing and other expenses. Ensures all logs, requisitions and any other necessary paperwork is completed and submitted accurately. Conducts monthly Inventory and works in conjunction with assigned business partners to ensure proper financial closure of every month.
• Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy. Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA and OSHA codes & policies are followed at all times; reports any violation(s) of codes and policies immediately upon discovery; participates in all Gaming, IHS and all other inspections.
• Responsible for cleanliness, organization and preparedness of immediate workspace and adjacent areas.
• Schedules kitchen line staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
• Performs other duties as assigned to support the efficient operation of the department.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

Education, Experience And Qualifications

• Associate’s degree in Culinary, Food Service, Hospitality, Business Management or related field required.
• Culinary degree from an accredited culinary institute preferred.
• Minimum two (2) years’ experience working in a large hotel or similar Casino operation which includes high volume production, catering, multi-unit aspects and larger staff management required.
• Management training and/or culinary education experience preferred.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

Knowledge, Skills And Abilities (ksa)

• Possess advanced knowledge of single unit culinary operations.
• Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.
• Must possess strong management skills; understand corrective counseling methods and how to properly document any issues that arise with staff.
• Must possess adequate skill level in hands–on training of staff.
• Must understand menu development techniques and development of recipes, plating guides and menu cards

LICENSES, CERTIFICATIONS AND REGISTRATIONS

• At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a current Food Handler’s Card.
• Must obtain and maintain a ServSafe certificate.
• Must obtain and maintain a negative tuberculosis (TB) test.
• Driving Responsibilities: Role requires regular commuting between locations. A valid driver's license and vehicle insurance with minimum liability limits is required. Role will not operate or drive Tribe-owned vehicles or patron vehicles.

Physical Requirements/ Working Conditions – Environment

• Primary work environment is in a climate-controlled commercial kitchen setting.
• Work requires travel to attend meetings, trade shows, and conferences.
• Incumbents may be required to work evening, weekend and holiday shifts.
• Must be able to work in a fast-paced, high-demand environment.
• Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally.
• Sedentary work: involves sitting most of the time. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer.
• Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.
• Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone.
• Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, via videoconference and over the telephone.
• Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility.
• Mobility sufficient to safely move in an office environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties.
• Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.
• The employee may be exposed to fumes or airborne particles including secondhand smoke.

Reasonable accommodation will be made in compliance with all applicable law.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees.