1. 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 pr... more details
Under the direction of the Sous Chef, while working closely with the Chef De Cuisine and/or 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, the Junior Sous Chef assists culinary leadership with overseeing the culinary operations, to include menu concepts and recipe standardization. The Junior Sous Chef operates is 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.
Essential Duties & Responsibilities
1. 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.
2. 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).
3. 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.
4. 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.
5. Performs other duties as assigned to support the efficient operation of the department.
Education/Experience/Qualifications
- High School diploma or GED is required.
- Vocational, Technical, or Business certification in related field is preferred.
- 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.
- 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.
- Must have good basic mathematical, organizational and communication skills.
- Must be an exemplary team member and display the ability to work well with others, follow procedures and take direction.
- Must be able to wear clean and proper work attire in accordance with Yaamava’ Resort & Casino policy.
- Must be reliable, pleasant and possess a good attitude to provide good service during challenging situations.
- Able to cope in potentially stressful situations.
Certificates/Licenses/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 Food Handlers Card within 90 days of employment. A ServSafe certification is preferred.
San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with 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!
