Sous Chef, Food Hall

San Manuel Band of Mission Indians•Highland, CA

1d•Onsite

About The Position

Under the direction of the Chef De Cuisine, the Sous Chef supervises the daily operation of an assigned kitchen supporting a specific venue or area. The role schedules, supervises, coordinates, trains, and participates in the work of cooks, stewards, and other kitchen personnel. In collaboration with Food & Beverage management, the Sous Chef establishes menu forecasts using customer counts, business forecasts, previous experience, dates, and holidays. The position ensures compliance with health and safety regulations and company policies, and represents the culinary team’s best-in-class culture in support of the organization’s vision, mission, and values. The Sous Chef oversees food preparation, storage, and service; maintains adherence to recipes, flavor profiles, quality, presentation, and production timelines; and ensures ingredients and supplies are available. The role helps manage kitchen financial performance, including food and labor costs, purchasing, expenses, inventory, and monthly financial close. It also maintains safe, clean, organized, and prepared work areas, schedules kitchen line staff within budget, and ensures adequate staffing. This position has supervisory responsibilities, including interviewing, hiring, training, assigning and reviewing work, evaluating performance, addressing complaints, resolving problems, and developing employees and succession plans. Work is primarily in a climate-controlled commercial kitchen, with travel for meetings and industry events. Evening, weekend, and holiday shifts may be required.

Requirements

Associate’s degree in Culinary, Food Service, Hospitality, Business Management, or a related field.
At least two years of experience in a large hotel or similar casino operation, including high-volume production, catering, multi-unit operations, and management of a larger staff.
Advanced knowledge of single-unit culinary operations.
Ability to handle high-volume à la carte kitchen cooking, catering and banquet production, and food expediting during peak periods.
Strong management skills, including knowledge of corrective counseling methods and documentation of staff issues.
Adequate skill in hands-on staff training.
Knowledge of menu development techniques and the development of recipes, plating guides, and menu cards.
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.
A gaming license may be required at the discretion of the San Manuel Tribal Gaming Commission.
If driving responsibilities apply, a valid driver’s license and vehicle insurance with minimum liability limits are required; the role will not operate Tribe-owned or patron vehicles.
Ability to work in a fast-paced, high-demand environment and evening, weekend, and holiday shifts when required.
Ability to exert up to 10 pounds of force occasionally and move up to 40 pounds occasionally.
Ability to perform the physical activities described, including balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.
Ability to sit, walk, and stand for extended periods and maintain efficiency throughout the shift, including extended work hours.
Must maintain a neat, clean, and well-groomed appearance in accordance with departmental policy.

Nice To Haves

Culinary degree from an accredited culinary institute.
Management training and/or culinary education experience.

Responsibilities

Supervise daily operations of an assigned kitchen and schedule, coordinate, train, and participate in the work of kitchen personnel.
Maintain recipes, flavor profiles, food quality, presentation, and production timelines; ensure necessary food items are available.
Apply menu development techniques and develop recipes, plating guides, and menu cards.
Oversee food preparation, storage, and service delivery to customers.
Establish menu forecasts in collaboration with Food & Beverage management using customer counts, business forecasts, experience, dates, and holidays.
Monitor kitchen financial performance, including food and labor costs, purchasing, and other expenses.
Complete and submit logs, requisitions, and other required paperwork accurately; conduct monthly inventory and support monthly financial close.
Ensure safe working conditions and investigate and report employee injuries or accidents according to policy.
Monitor kitchen areas for compliance with applicable Health Department, Gaming, Casino, IHS, FDA, and OSHA codes and policies; report violations and participate in inspections.
Maintain the cleanliness, organization, and preparedness of the workspace and adjacent areas.
Schedule kitchen line staff within budgeted labor costs and approve vacation requests while maintaining staffing levels.
Interview, hire, train, assign, review, and direct work; evaluate performance; reward and discipline employees; address complaints and resolve problems.
Make hiring decisions and create individual development plans with succession planning in mind for key roles.
Perform other duties as assigned to support efficient department operations.