Culinary Operations Manager

2 weeks ago


Highland, California, United States San Manuel Band of Mission Indians Full time

Under the guidance of the Executive Sous Chef and in collaboration with the Executive Chef, the Culinary Operations Manager oversees the culinary management team and hourly staff in the daily kitchen functions for the designated venue. This role is crucial in managing all aspects of scheduling, supervising, coordinating, hiring, and training culinary personnel within the venue's kitchen. The Culinary Operations Manager is responsible for developing menus and recipes, as well as participating in the planning, preparation, and cooking of food for various occasions, including special events and holidays. In conjunction with the Executive Chef and Venue Manager, this position establishes menu forecasts based on customer counts, business projections, historical data, and seasonal events.

Key Responsibilities

  • Ensures adherence to recipes, flavor profiles, and quality standards for all food items produced, guaranteeing that all necessary ingredients are available for staff.
  • Manages the financial aspects of kitchen operations, including food costs, labor expenses, and other operational expenditures.
  • Ensures timely and accurate completion of all logs, requisitions, and necessary documentation.
  • Oversees the procurement of food products and kitchen equipment.
  • Conducts monthly inventory assessments and collaborates with the Venue Manager and F&B Analyst to ensure accurate financial reporting.
  • Demonstrates strong leadership skills by conducting performance evaluations of culinary management staff and addressing any issues that arise.
  • Possesses knowledge of menu development, recipe creation, plating techniques, and menu card design.
  • Schedules kitchen management and cooking staff within budgeted labor costs, approving vacation requests while maintaining staffing levels.
  • Ensures a safe working environment for kitchen and food service staff, investigating and reporting any incidents in accordance with policy.
  • Monitors kitchen operations to ensure compliance with Health Department, Gaming, Casino, IHS, FDA, and OSHA regulations, reporting any violations immediately.
  • Maintains a reliable attendance record and arrives at the kitchen on time, in appropriate uniform, and prepared for work.
  • Performs additional duties as assigned to support the efficient operation of the department.
Supervisory Responsibilities

This role includes supervisory responsibilities in line with organizational policies and applicable laws. Duties encompass interviewing, hiring, and training employees; planning, assigning, reviewing, and directing work; evaluating performance; rewarding and disciplining staff; and addressing complaints and resolving issues.

Education/Experience/Qualifications
  • High School Diploma or GED is required.
  • Vocational/Technical/Business certification in a related field is preferred.
  • A minimum of five (5) years of management experience in a large hotel or similar casino operation, including high-volume production and multi-unit management, is required.
  • Experience with Asian cuisine is preferred.
  • Management training and/or culinary education is advantageous.
  • Possesses advanced knowledge of single-unit culinary operations.
  • Ability to manage high-volume a la carte cooking, catering, and banquet production during peak business periods.
  • Demonstrates advanced skills in hands-on staff training.
  • Proficiency in Microsoft Office (Word and Excel) is required.
Certificates/Licenses/Registrations
  • May be required to obtain and maintain a gaming license as per the discretion of the San Manuel Tribal Gaming Commission.
  • Must obtain and maintain a ServSafe certification within 90 days of employment.
San Manuel Band of Mission Indians and San Manuel Casino are committed to providing reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

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