Sous Chef, Food Hall

San Manuel is a prominent hospitality and gaming enterprise located in the Inland Empire, recognized as one of the largest private employers in the region. The organization is dedicated to fostering a culture of excellence, growth, and well-being among its employees, offering a dynamic work environment rooted in its strong vision, mission, and values. This commitment manifests in its diverse range of operations—from gaming and entertainment to food and beverage services—aimed at delivering top-tier experiences to its patrons while ensuring employee development and satisfaction.

The Sous Chef - Food & Beverage position at San Manuel plays a vital role within the culinary team under the direct supervision of the Chef De Cuisine. This role involves overseeing day-to-day kitchen operations within specific venues or areas of operation, ensuring the seamless execution of assigned culinary activities. The Sous Chef is responsible for managing schedules, supervising and training subordinate kitchen staff, and collaborating closely with food and beverage management to forecast menus based on anticipated customer counts, business trends, and special occasions such as holidays. This position ensures all food preparation meets rigorous standards in quality, flavor consistency, presentation, and timeliness, while strictly adhering to health and safety regulations and organizational policies.

This leadership role entails a broad range of responsibilities including financial oversight of the kitchen operations, such as managing food and labor costs, purchasing, and ensuring accurate record-keeping, including monthly inventory and financial closures. The Sous Chef fosters a clean, organized, and safe working environment for the kitchen team, guaranteeing compliance with regulatory standards from governing bodies such as Health Department, Gaming Commissions, FDA, OSHA, and others. Scheduling and staffing within budget constraints is another critical function, along with approving vacation requests to maintain operational efficiency.

In addition to operational and administrative duties, the Sous Chef must excel in culinary innovation, including menu development techniques, recipe creation, and plating guides tailored to both a la carte and high-volume banquet production. The role demands proficiency in managing high-pressure culinary environments, strong people management skills including performance review, employee counseling, conflict resolution, and staff development initiatives with succession planning. The incumbent embraces the organization’s culinary culture and champions its culinary goals in line with the enterprise’s vision.

The physical demands of this role include working predominantly in a climate-controlled commercial kitchen, with the ability to handle physical tasks such as lifting and moving supplies, standing for extended periods, and operating kitchen equipment safely. Regular travel for meetings, trade shows, and conferences as well as working varied shifts including evenings, weekends, and holidays is expected.

San Manuel values its employees by providing an environment that supports professional and personal growth. The Sous Chef position offers an excellent opportunity for culinary professionals with a background in high-volume hospitality or casino operations to advance their careers while contributing to a premier culinary team. Join San Manuel and be part of a team dedicated to culinary excellence and exemplary guest service.