Junior Sous Chef

San Manuel Casinos • Highland, CA

10d • Onsite

About The Position

Under the direction of the Sous Chef – Food &Beverage (F&B), while working closely with the Chef De Cuisine and Executive Chef, the Junior Sous Chef supports culinary leadership team and frontline team members with daily overall kitchen operations for their assigned venue. Adhering to the Health Department regulations and Yaamava’ Resort & Casino standards and expectations for food service and quality, freshness and presentation. This role assists culinary leadership with overseeing the culinary operations, including menu concepts and recipe standardization. The Junior Sous Chef operates as a representation of the culinary team’s best-in-class culture, championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission, and values.

Requirements

• High School Diploma or GED is required.
• Minimum of four (4) years’ experience of large hotel or similar casino type operation which includes high volume production, catering, and multi-unit aspects is preferred.
• Must be able to read, write and communicate in the English language.
• Must be able to perform simple mathematical operations (addition, subtraction, multiplication, and division).
• Must be able to provide friendly and efficient service to guests and team members, addressing their needs and resolving issues.
• Must be able to have clear and effective communication with guests and team members.
• Must be able to work under pressure by staying calm and efficient during busy period(s).
• 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 Food Handlers Card.
• Must obtain and maintain ServSafe certification.

Nice To Haves

• Vocational, Technical, or Business certification in related field is preferred.
• Demonstrated experience leading larger staff groups as a Lead Cook level or above is preferred.
• 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.
• Possess advanced skill level in hands–on training of team members.
• Intermediate Proficiency in Microsoft Office (Word and Excel) is preferred.
• Demonstrates knowledge of food preparation and presentation.
• Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.

Responsibilities

• Maintains and ensures that 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. Demonstrates sufficient knowledge of menu development techniques, process to develop recipes, plating guides and menu cards. Responsible for food preparation, storing, and service delivery to customers. Responsible for cleanliness, organization and preparedness of immediate workspaces and adjacent areas.
• Assists with food inventory tracking such as quantity of supplies ordered and estimated time of shipment arrivals (along with senior kitchen team members, Junior Sous Chefs oversee a variety of logistics). Assists with development of a cross-marketing strategy to increase profits (may include pairing drinks with food served).
• Delegates tasks to Cooks and/or other kitchen team members for effectiveness in delivery. Ensures safe working conditions are always in place for kitchen and food service team members; investigates and reports all team member injuries or accidents according to established policies and procedures. Monitors all kitchen areas to ensure Health Department, Gaming Commission, Yaamava’ Resort & Casino, Indian Health Service (IHS), Food and Drug Administration (FDA), and Occupational Safety and Health Administration (OSHA) codes & policies are always followed and reports any violation(s) of codes and policies immediately upon discovery. Participates in all Gaming Commission, IHS and other inspections.
• Ensures all logs, requisitions and other necessary paperwork is filled out and submitted in the proper form and timeframe. Controls all purchasing of food products and kitchen equipment. Briefs and communicates with the in-coming and out-going shifts, relaying important information to team members. Assists with special projects as directed by leadership including but not limited to monthly meetings, daily assistance, special banquets, concerts, and special guests.
• Performs other duties as assigned to support the efficient operation of the department.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED