Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
The Sycuan Band of the Kumeyaay Nation is a tribe with rich cultural heritage and a strong sense of community, tracing their ancestry back many centuries. Originating as a community that thrived by farming, hunting, and fishing, the Sycuan people have evolved while preserving their core values and traditions. Today, the Sycuan Tribe administers its own Reservation and operates diverse business ventures, including a state-of-the-art Casino and a Golf Resort located within the San Diego region. The tribe’s operations extend beyond hospitality, illustrating a dynamic and multifaceted enterprise that contributes significantly to the local economy while fostering a thriving community atmosphere.
The Sycuan team is known for valuing the spirit of collaboration and shared purpose, making it much more than just a workplace but a familial environment where every staff member plays a crucial role. Working within Sycuan means being part of a supportive community dedicated to excellence and guest satisfaction.
The position available is for an Assistant Executive Chef who will play a vital role in the culinary operations within the Sycuan Casino and Resort. This position is responsible for assisting the Executive Chef and the Chef in the development and implementation of menus that reflect high culinary standards while ensuring efficient kitchen operations. Managing kitchen staff and participating in off-site event catering are also key components of this role. The Assistant Executive Chef will oversee day-to-day kitchen activities, assign staff responsibilities, ensure compliance with food service policies, and maintain the highest standards of sanitation and safety.
In addition to administrative and supervisory duties, this role requires hands-on involvement in food preparation, including cooking, portioning, and presentation. The Assistant Executive Chef will assist in training production cooks and catering staff, monitor performance, and help uphold consistent quality and service at all times. Catering responsibilities involve both on-site and off-site event support, requiring excellent organizational skills and adaptability.
Candidates must have at least a high school diploma or GED, with relevant certifications such as ServSafe Manager Certification. Experience in commercial kitchen cooking and supervisory roles are essential, along with skills in recipe creation, managing food product utilization, and maintaining an immaculate kitchen environment. Additional qualifications such as a culinary degree and a valid California Driver’s License are desirable but not mandatory.
This role demands strong leadership capabilities, effective communication skills, and the ability to maintain professionalism in a fast-paced and sometimes challenging environment. The physical requirements include the ability to lift and carry heavy items, stand and walk for extended periods, and work in varying conditions, including a smoking environment.
Joining Sycuan means becoming part of a diverse, forward-thinking team committed to offering memorable guest experiences. This opportunity offers not only a chance to contribute to a respected and expanding organization but also to grow professionally within a supportive and community-focused culture.
The Sycuan team is known for valuing the spirit of collaboration and shared purpose, making it much more than just a workplace but a familial environment where every staff member plays a crucial role. Working within Sycuan means being part of a supportive community dedicated to excellence and guest satisfaction.
The position available is for an Assistant Executive Chef who will play a vital role in the culinary operations within the Sycuan Casino and Resort. This position is responsible for assisting the Executive Chef and the Chef in the development and implementation of menus that reflect high culinary standards while ensuring efficient kitchen operations. Managing kitchen staff and participating in off-site event catering are also key components of this role. The Assistant Executive Chef will oversee day-to-day kitchen activities, assign staff responsibilities, ensure compliance with food service policies, and maintain the highest standards of sanitation and safety.
In addition to administrative and supervisory duties, this role requires hands-on involvement in food preparation, including cooking, portioning, and presentation. The Assistant Executive Chef will assist in training production cooks and catering staff, monitor performance, and help uphold consistent quality and service at all times. Catering responsibilities involve both on-site and off-site event support, requiring excellent organizational skills and adaptability.
Candidates must have at least a high school diploma or GED, with relevant certifications such as ServSafe Manager Certification. Experience in commercial kitchen cooking and supervisory roles are essential, along with skills in recipe creation, managing food product utilization, and maintaining an immaculate kitchen environment. Additional qualifications such as a culinary degree and a valid California Driver’s License are desirable but not mandatory.
This role demands strong leadership capabilities, effective communication skills, and the ability to maintain professionalism in a fast-paced and sometimes challenging environment. The physical requirements include the ability to lift and carry heavy items, stand and walk for extended periods, and work in varying conditions, including a smoking environment.
Joining Sycuan means becoming part of a diverse, forward-thinking team committed to offering memorable guest experiences. This opportunity offers not only a chance to contribute to a respected and expanding organization but also to grow professionally within a supportive and community-focused culture.
Job Requirements
- High school diploma or G.E.D
- ServSafe Manager Certification
- 2 years cooking in a commercial kitchen
- 1 year supervisory or Sous Chef experience
- Ability to create recipes and menus
- Working knowledge of responsible alcohol beverage service
- Ability to communicate effectively with guests and team members
- Ability to provide leadership and guidance to staff
- Ability to prioritize and perform multiple tasks and assignments
- Working knowledge of MS Word and Excel
- Ability to maintain professionalism and composure
- Ability to understand and follow verbal directives and written directions
- Ability to accept constructive criticism
- Ability to communicate effectively in the English language
- Ability to routinely lift and carry up to 50 lbs
- Ability to stand and walk for up to eight hours at a time
- Ability to bend, stoop, push and pull
- Ability to work in a smoking environment
- Ability to drive catering vehicles
- Ability to maintain a good driving record
Job Qualifications
- High school diploma or G.E.D or equivalent experience
- ServSafe Manager Certification
- 2 years cooking in a commercial kitchen
- 1 year supervisory or Sous Chef experience
- Completion of Sycuan’s Supervisory Certificate Program (desirable)
- CA Driver’s License in good standing (desirable)
- Culinary degree (desirable)
- Ability to create recipes and menus
- Working knowledge of responsible alcohol beverage service
- Ability to communicate effectively with guests and team members
- Ability to provide leadership and guidance to staff
- Ability to prioritize and perform multiple tasks and assignments
- Working knowledge of MS Word and Excel
- Ability to maintain professionalism and composure
- Ability to understand and follow verbal directives and written directions
- Ability to accept constructive criticism
- Ability to communicate effectively in the English language
- Ability to routinely lift and carry up to 50 lbs
- Ability to stand and walk for up to eight hours at a time
- Ability to bend, stoop, push and pull
- Ability to work in a smoking environment
- Ability to drive catering vehicles
- Ability to maintain a good driving record
- Multi-lingual (desirable)
Job Duties
- Maintains efficient operation of the kitchen operations by assigning duties to kitchen staff, communicating pertinent departmental information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, drafting food production sheets, monitoring kitchen staff performance, and performing production cook duties as needed
- Prepares and cooks food for guest consumption by following recipes according to established standards and as projected on the menu and/or catering requests, preparing food products according to production sheets, chopping, slicing, dicing, baking, frying, basting, boiling, sautéing, steaming, grilling, marinating, portioning desserts and condiments, and ensuring cold and hot food wells are filled and replenishing as needed
- Assists the Chef by participating in the training of production cooks and catering staff, providing guidance on proper portion controls and food presentation, monitoring cooks’ performance, communicating relevant information between shifts, monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, generating appropriate paperwork, and reporting discrepancies to the Chef
- Ensures safe and sanitary kitchen and storage areas are maintained by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment
- Assists with catering both on site and off site by ensuring proper set up prior to event, cooking, cleaning, working the event, and breaking down all equipment, supplies and product at conclusion of event
- In the absence of the Chef completes all job duties and responsibilities of the Chef as required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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