Maintains and ensures that recipes, flavor profiles, consistency in 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. Responsible for all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses. Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in... more details
Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine - Hong Boa Fine Dining Experience, supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.; directly responsible for all scheduling, supervising, coordinating, hiring and training of culinary staff of designated venue kitchen; develops all menus and recipes for designated venue as well as participates in planning, preparing and cooking of foods for all menus for all occasions including special functions and holidays, and for the Casino as a whole, when necessary. Working with Executive Chef and Venue Manger, establishes menu forecasts based on customer counts or business forecasts, historic business levels, and holidays.
Essential Duties & Responsibilities
- Maintains and ensures that recipes, flavor profiles, consistency in 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.
- Responsible for all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses.
- Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.
- 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 of every month.
- Possesses strong management skills; perform periodic and annual performance reviews of all culinary management staff; understands corrective counseling methods and how to properly document any issues that arise with staff.
- Understands menu development techniques and development of recipes, plating guides and menu cards.
- Schedules kitchen management and cook staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
- 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.
- Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
- Perform 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.
Education/Experience/Qualifications
- High School Diploma or GED required.
- Vocational/Technical/Business certification in related field preferred.
- Minimum five (5) years management experience of large hotel or similar Casino type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management at Sous Chef level or above required.
- Experience with Asian Cuisine preferred
- Management training and/or culinary education 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 staff.
- Proficiency in Microsoft Office (Word and Excel) is required.
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 ServSafe certification within 90 days of employment.
San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
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!
