Under the direction of the Executive Sous Chef, while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for their assigned venue(s). Is directly responsible for all scheduling, supervising, coordinating, and training of culinary staff for their designated kitchen(s). Develops all menus and recipes for their venue, and oversee planning, preparing and cooking of foods for menus for all occasions including special functions and holidays. In partnership with the Executive Chef and venue Manger, they establish menu forecasts based on customer counts, business forecasts, historic business levels, and holidays.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Oversees kitchen operations to ensure safe and efficient work practices, while mentoring kitchen management in both culinary and management aspects.  Schedules kitchen management and cook staff within budgeted labor costs; approves vacation requests ensuring that staffing levels are maintained.  2. Maintains and ensures that recipes, flavor profiles, consistency, quality, appearance and production time frames are adhered to for all menu/food items being produced, and that all food items needed for production are available to staff.  Develops recipes and creates plating guides and menu cards.  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 and reports any violation(s) of codes and policies immediately upon discovery. Participates in all Gaming, IHS and all other inspections.4. Responsible for all financial aspects of the kitchen operations for designated venue(s); including, but not limited to, food cost, labor cost and other expenses.  Controls all purchasing of food products and kitchen equipment.  Conducts monthly inventory and works in conjunction with Venue Manager and F&B Analyst to ensure proper financial closure each month5. Ensures all logs, requisitions and other necessary paperwork is filled out and submitted in the proper form and time frame.  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

•    Vocational/Culinary/Business degree from an accredited institute preferred.•    Minimum four (4) years’ experience working in high-volume production, catering, multi-unit aspects and larger staff management in a related industry required. •    Minimum three (3) years management experience in high volume production, catering and multi-unit aspects as well as larger staff management in a related industry required. •    Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

•    Ability to handle high volume a la carte kitchen cooking, or high-volume catering/banquet production and expediting of food during peak periods of business in all stated areas.•    Proficient in Microsoft Office – Microsoft Word and Excel are required.•    Possess advanced skill level in hands–on training of staff.

REQUIRED 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 ServSafe certification. Must obtain and maintain a Food Handler’s Card. 

•    Must obtain and maintain a Food Handler’s Card. 

Select One of the Following for Driving Responsibilities:o    No Driving Responsibilities: Role does not require a driver’s license or insurance. 

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 functions of this job.•    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 otheroffice 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.•    Must present a neat, clean, and well-groomed appearance in accordance with departmental policy.•    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. Join our team today!

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