Sous Chef, bEATS

sanmanuel; Highland (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

San Manuel is seeking an experienced culinary leader to oversee production, recipe integrity, plating guides and timely delivery of all menu items. You will ensure quality, consistency, and availability of ingredients for the team.

You will collaborate with culinary management to control costs, monitor logs and inventory, and complete monthly financial close. Strong leadership and training skills are essential for success in a dynamic casino kitchen.

Qualifications

• Associate's degree in Culinary, Food Service, Hospitality, Business Management or related field required.
• Culinary degree from an accredited institute preferred.
• Minimum two years’ experience in a large hotel or casino kitchen operation.

Responsibilities

• Maintains recipes, flavor profiles, and production timeframes for all items.
• Monitors food costs, labor costs, purchasing, and monthly financial close.
• Ensures safe working conditions and adherence to health and safety codes.
• Maintains cleanliness and organization of the workspace.
• Schedules staff within budget and approves time-off requests.
• Performs other duties to support department efficiency.

Skills

High volume kitchen management

Staff training

Menu development

Food safety

Budgeting

Expediting

Education

Associate's degree in Culinary

Culinary degree preferred

Management training

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. 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.
2. 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.
3. 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.
4. Responsible for cleanliness, organization and preparedness of immediate workspace and adjacent areas.
5. Schedules kitchen line staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
6. 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

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential function