Sous Chef - Radiance Cafe

San Manuel is one of the largest private employers in the Inland Empire, renowned for its commitment to excellence across various industries including hospitality and gaming. The organization prides itself on fostering a dynamic and inclusive workplace where employees are valued and empowered to grow professionally. Dedicated to upholding its vision, mission, and values, San Manuel offers an environment that promotes career development and individual success. With its state-of-the-art facilities and emphasis on quality service, it provides guests with exceptional experiences while supporting the local community and economy.

The Sous Chef - Food & Beverage position at San Manuel plays a crucial role in the culinary operations supporting specific venues within the organization. Reporting directly to the Chef De Cuisine, this role involves supervising and managing the day-to-day activities of assigned kitchen operations. The Sous Chef is responsible for scheduling, coordinating, training, and leading cooks, stewards, and other kitchen personnel to ensure efficient and high-quality food production. This role requires hands-on involvement in food preparation and service delivery, maintaining consistency with recipes, flavor profiles, and plating standards. The Sous Chef collaborates closely with Food & Beverage management to create accurate menu forecasts based on customer counts, business trends, and special occasions such as holidays and events.

Operating within a fast-paced, high-volume hotel and casino environment, the Sous Chef must effectively manage financial controls including food cost, labor cost, and purchasing expenses to meet budget targets. Attention to health and safety regulations is paramount, ensuring compliance with all relevant codes such as Health Department, Gaming Commission, FDA, OSHA, and other regulatory agencies. The role also includes maintaining clean and organized workspaces and ensuring safe working conditions for the kitchen staff.

This position requires strong leadership and supervisory skills, encompassing the hiring, training, performance evaluation, and disciplinary actions for kitchen staff. The Sous Chef serves as a mentor and trainer, fostering talent development and succession planning within the kitchen team. The ideal candidate will have an associate's degree in Culinary Arts, Food Service, Hospitality, or a related field, coupled with at least two years of experience in a large hotel or casino setting that involves high-volume food production and staff management. Culinary education and management training are preferred.

Licenses such as a Food Handler's Card, ServSafe certification, and compliance with health testing requirements are mandatory. The Sous Chef must also be able to navigate a commercial kitchen environment with physical demands including lifting, standing for extended periods, and working flexible hours including evenings, weekends, and holidays. This role requires a commitment to upholding San Manuel's culture of excellence and contributing positively to the culinary team’s goals and priorities.