Sous Chef - Serrano Buffet

San Manuel is one of the largest private employers in the Inland Empire, known for its commitment to employee growth, well-being, and creating a supportive work environment. Operating within the hospitality and gaming sector, San Manuel offers a dynamic and multifaceted workplace where high standards are met with dedicated teamwork and professional development opportunities. The company exemplifies a dedication to providing quality service in its culinary and food and beverage operations while maintaining compliance with health, safety, and regulatory standards. San Manuel is a place where employees can grow their skills, enjoy robust benefits, and work in a supportive culture that values its mission and vision.

The role of the Sous Chef - Food & Beverage (F&B) at San Manuel plays a crucial part in the culinary operations and success of the organization. Reporting directly to the Chef de Cuisine, the Sous Chef oversees the daily operations of an assigned kitchen or designated food service area. This position requires supervising and coordinating kitchen activities, including scheduling staff, training team members, and ensuring that all culinary tasks meet the highest standards of quality, consistency, and safety. The Sous Chef supports specific venues or areas within the operation and ensures seamless coordination with Food & Beverage management for menu planning, forecasting based on customer volume, business trends, and special dates like holidays.

This role demands proficiency in managing financial aspects such as food and labor costs, purchasing, and inventory control to maintain efficient and profitable kitchen operations. The Sous Chef is responsible for maintaining compliance with health regulations including federal, state, and tribal gaming commission standards such as FDA, OSHA, and IHS guidelines. A key aspect of this job is championing a best-in-class culinary culture that aligns with the company’s core values, vision, and mission. The Sous Chef ensures the kitchen environment is safe, clean, organized, and fully prepared to meet customer expectations.

Candidates for this position should have an associate's degree in Culinary Arts, Food Service, Hospitality, Business Management or a related field, with preference given to those holding a culinary degree from an accredited institute. Minimum experience includes two years in a large hotel or casino operation known for high-volume kitchen production, catering, and staff management. Strong leadership skills, culinary expertise, and knowledge of menu development are paramount.

Additional certifications required include a Food Handler's Card, ServSafe certification, and a negative tuberculosis test. Given the operational requirements, maintaining a valid driver’s license and vehicle insurance may be necessary for commuting between locations, although no driving of tribe-owned vehicles is required.

The physical demands of the job include working in a fast-paced commercial kitchen environment with the ability to stand, walk, lift, and perform repetitive motions throughout extended work periods that may include evenings, weekends, and holidays. The Sous Chef position offers an opportunity to develop professionally within a well-regarded company that values excellence, employee growth, and community impact.