Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,200.00 - $70,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
The Sycuan Band of the Kumeyaay Nation traces its ancestry back many centuries, evolving from a community deeply connected to the land and natural resources. Historically, the Kumeyaay people survived by living together as a tribe, cultivating the land, hunting, and fishing. Over time, this community has grown and adapted, now functioning as a sovereign tribal nation that governs its own reservation. Within the modern San Diego region, the Sycuan Tribe has flourished by developing diverse business ventures, including operating a state-of-the-art casino and a premier golf resort. These enterprises contribute significantly to the local economy while providing employment and cultural enrichment to its members and the broader community.
Sycuan embraces a philosophy that goes beyond business operations: it fosters a powerful sense of community and shared goals. Whether working in the casino, the resort, or the tribal government, employees become part of the extended Sycuan family. This collaborative spirit promotes a positive environment where teamwork, respect, and mutual success are paramount. The tribe’s commitment to excellence is reflected in its dedication to quality guest experiences, cultural heritage, and economic development, making Sycuan a leader in tribal enterprise and employment.
The role currently available is for an Assistant Executive Chef, a pivotal position within the culinary operations at Sycuan. This is a dynamic, full-time role that involves supporting the Executive Chef in menu development, kitchen management, and overseeing both kitchen staff and off-site catering events. As Assistant Executive Chef, you will be responsible for ensuring operational efficiency in the kitchen through effective delegation, monitoring staff performance, and maintaining food quality and safety standards. The position offers a competitive salary that reflects the responsibilities and expertise required.
This role requires hands-on cooking and food preparation while also encompassing supervisory duties — the ideal candidate will have experience managing kitchen teams and the ability to train and motivate staff. In addition to day-to-day kitchen operations, the Assistant Executive Chef is involved in planning and executing catering events, ensuring smooth setup, flawless service during events, and proper breakdown afterwards. Safety, sanitation, and quality control are critical components of the position, with regular checks on food temperature, storage conditions, and cleanliness expected.
Working in this role means joining a team that values leadership, creativity, and dedication to guest satisfaction. The Sycuan environment encourages professional growth through training programs and leadership development, with opportunities to advance within the culinary department. The position also requires flexibility to cover for the Executive Chef when needed, reinforcing the importance of a collaborative and adaptive mindset.
Overall, the Assistant Executive Chef at Sycuan is a multi-faceted role that blends culinary skill, management, and event coordination, anchored by a deep respect for community and cultural heritage. Sycuan invites motivated culinary professionals who seek a rewarding career in a supportive and vibrant environment to apply and contribute to the tribe’s ongoing success and legacy.
Sycuan embraces a philosophy that goes beyond business operations: it fosters a powerful sense of community and shared goals. Whether working in the casino, the resort, or the tribal government, employees become part of the extended Sycuan family. This collaborative spirit promotes a positive environment where teamwork, respect, and mutual success are paramount. The tribe’s commitment to excellence is reflected in its dedication to quality guest experiences, cultural heritage, and economic development, making Sycuan a leader in tribal enterprise and employment.
The role currently available is for an Assistant Executive Chef, a pivotal position within the culinary operations at Sycuan. This is a dynamic, full-time role that involves supporting the Executive Chef in menu development, kitchen management, and overseeing both kitchen staff and off-site catering events. As Assistant Executive Chef, you will be responsible for ensuring operational efficiency in the kitchen through effective delegation, monitoring staff performance, and maintaining food quality and safety standards. The position offers a competitive salary that reflects the responsibilities and expertise required.
This role requires hands-on cooking and food preparation while also encompassing supervisory duties — the ideal candidate will have experience managing kitchen teams and the ability to train and motivate staff. In addition to day-to-day kitchen operations, the Assistant Executive Chef is involved in planning and executing catering events, ensuring smooth setup, flawless service during events, and proper breakdown afterwards. Safety, sanitation, and quality control are critical components of the position, with regular checks on food temperature, storage conditions, and cleanliness expected.
Working in this role means joining a team that values leadership, creativity, and dedication to guest satisfaction. The Sycuan environment encourages professional growth through training programs and leadership development, with opportunities to advance within the culinary department. The position also requires flexibility to cover for the Executive Chef when needed, reinforcing the importance of a collaborative and adaptive mindset.
Overall, the Assistant Executive Chef at Sycuan is a multi-faceted role that blends culinary skill, management, and event coordination, anchored by a deep respect for community and cultural heritage. Sycuan invites motivated culinary professionals who seek a rewarding career in a supportive and vibrant environment to apply and contribute to the tribe’s ongoing success and legacy.
Job Requirements
- 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
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
- 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)
- Completion of Sycuans Supervisory Certificate Program (desirable)
- CA Driver's License in good standing (desirable)
- Culinary degree (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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