Executive Culinary Manager

4 weeks ago

San Jacinto, California, United States Soboba Casino Full time
Job Summary

The Sous Chef is a key member of the Culinary Department, responsible for overseeing daily operations and ensuring the timely completion of projects. This role requires strong leadership and organizational skills, with the ability to provide direction to subordinates and contribute to the development of the department's staffing and scheduling plan.

Key Responsibilities
  • Food Preparation and Service: Ensure all food and products are prepared and served according to recipes, portioning, cooking, and serving standards.
  • Team Management: Provide orientation and training to new kitchen team members, and oversee the development of departmental rules, policies, and procedures.
  • Administrative Tasks: Prepare all required paperwork, including forms and reports, in an organized and timely manner.
  • Equipment Maintenance: Ensure all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance programs.
  • Inventory Control: Ensure all products are ordered according to predetermined product specifications, and control food cost and usage by following proper requisition of products from storage areas.
  • Adaptability: Ability to work all areas of the kitchen, and adhere to all sanitation, safety, and food preparation laws and regulations.
  • Attendance and Punctuality: Must be physically present to work a regular, reliable, and predictable work schedule, and maintain a consistent and regular attendance record.
Supervisory Responsibilities
  • Training and Development: Assist the Chef in monitoring the training of new team members to help them achieve higher status.
  • Safety and Security: Assist the Chef in monitoring and enforcing company and departmental safety policies, health department regulations, and all other applicable laws and regulations.
  • Employee Management: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
  • Confidentiality and Security: Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
  • Support and Assistance: Assist in daily operation of the kitchen as needed, and provide all line staff with the necessary tools and equipment for safe food handling.
Requirements
  • Age and Education: Must be 21 years of age, or older, and have a High School Diploma or GED equivalent.
  • Experience: Minimum three (3) to five (5) years of related experience.
  • Health and Safety: Firm understanding and practical application of health and safety standards and laws.
  • Interpersonal and Organizational Skills: Possess strong interpersonal and organization skills.
  • Technical Skills: Proficient in Microsoft Office and restaurant software programs.
  • Certifications: Ability to obtain and maintain a valid Soboba Tribal Gaming Commission license, and required to submit to and obtain negative results on all drug and/or alcohol testing.

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