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Junior Sous Chef

San Manuel Band of Mission Indians

Highland, CA

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JOB DETAILS
SKILLS
Calculators, Casinos, Catering Services, Communication Skills, Computer Terminals, Conferences, Cook Dishes, Copying Machines, Culinary Operations, Customer Support/Service, Data Analysis, Driver's License, English Language, FDA (Food and Drug Administration), Food Presentation, Food Purchasing, Food Quality, Food Services, Food and Beverage Industry, Gaming, Health Department, Healthcare, High School Diploma, Insurance, Investigative Reports, Leadership, Lift/Move 40 Pounds, Logistics, Marketing Strategy, Mathematics, Menu Development, Microsoft Excel, Microsoft Office, Microsoft Word, OSHA, Office Equipment, Operational Support, Operations, Order Supplies, Physical Demands, Plating Processes, Presentation/Verbal Skills, Printers, Problem Solving Skills, Production Volume, Recipe Development, Regulations, ServSafe Certification, Service Delivery, Team Lead/Manager, Trade Shows, Videoconferencing, Waitressing, Willing to Travel
LOCATION
Highland, CA
POSTED
3 days ago
Under the direction of the Sous Chef - Food &Beverage (F&B), while working closely with the Chef De Cuisine and 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. This role assists culinary leadership with overseeing the culinary operations, including menu concepts and recipe standardization. The Junior Sous Chef operates as arepresentation 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 AND 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.

EDUCATIONAL, EXPERIENCE AND 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.

KNOWLEDGE, SKILLS AND ABILITIES (KSA
  • 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 be able to read, write and communicate in the English language.
  • Must be able to perform simple mathematical operations (addition, subtraction, multiplication, and division).
  • Must be able to provide friendly and efficient service to guests and team members, addressing their needs and resolving issues.
  • Must be able to have clear and effective communication with guests and team members.
  • Must be able to work under pressure by staying calm and efficient during busy period(s).

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 Food Handlers Card.
  • Must obtain and maintain ServSafe certification.
  • Select One of the Following for Driving Responsibilities: 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 other office 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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San Manuel Band of Mission Indians

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