Sous Chef - Radiance Cafe

About the Role

Under the direction of the Chef De Cuisine, the Sous Chef – F&B supervises the daily overall operation of an assigned kitchen supporting a specific venue or area. This position schedules, supervises, coordinates, trains, and participates in all activities of subordinate cooks, stewards, and other kitchen personnel. In collaboration with Food & Beverage management, the Sous Chef establishes menu forecasts based on customer counts, business forecasts, previous experience, dates, and holidays, ensuring adherence to all health and safety regulations and Enterprise policies and procedures. The Sous Chef champions the culinary team’s best-in-class culture and upholds the organization’s vision, mission, and values.

Responsibilities

• Maintains and ensures all recipes, flavor profiles, consistency in quality, appearance, and production timeframes are adhered to for all menu/food items.
• Ensures all food items needed for production are available to team members.
• Understands menu development techniques, including the development of recipes, plating guides, and menu cards.
• Responsible for food preparation, storing, and service delivery to customers.
• Monitors and works with venue and culinary management to control financial aspects of kitchen operations, including food cost, labor cost, food purchasing, and other expenses.
• Ensures all logs, requisitions, and necessary paperwork are completed and submitted accurately.
• Conducts monthly inventory and works with assigned business partners to ensure proper financial closure each month.
• Ensures safe working conditions for kitchen and food service staff; investigates and reports employee injuries or accidents according to policy.
• Monitors all kitchen areas to ensure compliance with Health Department, Gaming, Casino, IHS, FDA, and OSHA codes and policies; reports violations immediately.
• Responsible for the cleanliness, organization, and preparedness of the workspace and adjacent areas.
• Schedules kitchen line staff within budgeted labor cost; approves vacation requests while ensuring staffing levels are met.
• Performs other duties as assigned to support the efficient operation of the department.

Supervisory Responsibilities

• Carries out supervisory responsibilities in accordance with organizational policies and applicable laws, including interviewing, hiring, and training employees.
• Plans, assigns, reviews, and directs work; evaluates and appraises performance.
• Rewards and disciplines employees; addresses complaints and resolves problems.
• Makes hiring decisions and designs individual development plans with succession planning for all key roles.

Requirements

• Associate’s degree in Culinary, Food Service, Hospitality, Business Management, or a related field required; culinary degree from an accredited institute preferred.
• Minimum two (2) years’ experience working in a large hotel or similar casino operation, including high-volume production, catering, multi-unit aspects, and larger staff management.
• Management training and/or culinary education experience preferred.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements.

Skills

• Advanced knowledge of single-unit culinary operations.
• Ability to handle high-volume à la carte kitchen cooking, catering/banquet production, and expediting of food during peak periods.
• Strong management skills, including corrective counseling methods and proper documentation of staff issues.
• Hands-on training skills for staff.
• Understanding of menu development techniques, including recipes, plating guides, and menu cards.

Licenses and Certifications

• May be required to obtain and maintain a gaming license at the discretion of the San Manuel Tribal Gaming Commission.
• Must obtain and maintain a current Food Handler’s Card.
• Must obtain and maintain a ServSafe certificate.
• Must obtain and maintain a negative tuberculosis (TB) test.

Driving Responsibilities

Role requires regular commuting between locations. A valid driver’s license and vehicle insurance with minimum liability limits are required. The role will not operate or drive Tribe-owned vehicles or patron vehicles.

Physical Requirements

• Primary work environment is a climate-controlled commercial kitchen setting.
• Work requires travel to attend meetings, trade shows, and conferences.
• May be required to work evening, weekend, and holiday shifts.
• Must be able to work in a fast-paced, high-demand environment.
• Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently; may move up to 40 pounds occasionally.
• Sedentary work involving sitting most of the time; constant operation of a computer and other office productivity machinery.
• Physical activities include balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.
• Hearing sufficient to hear conversational levels in person, via videoconference, and over the telephone.
• Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, via videoconference, and over the telephone.
• Visual acuity required for preparing and analyzing data, transcribing, viewing a computer terminal, expansive reading, and visual inspection of employees, visitors, or facilities.
• Mobility sufficient to safely move in an office environment, walk, stoop, bend, kneel, and operate a motor vehicle for travel to events, meetings, and properties.
• Endurance sufficient to sit, walk, and stand for extended periods and maintain efficiency throughout the work shift and during extended hours.
• Must present a neat, clean, and well-groomed appearance in accordance with departmental policy.
• May be exposed to fumes or airborne particles, including secondhand smoke; reasonable accommodation will be made in compliance with applicable law.