Chef De Cuisine - Suerte Cantina (Mexican Cuisine)

The Sycuan Band of the Kumeyaay Nation is a vibrant and historic community that has existed for many centuries. The ancestors of the Sycuan Tribe lived together as a community oriented around farming, hunting, and fishing to survive. Over time, the Tribe has evolved considerably, adapting to the modern world while preserving its deep-rooted sense of community and culture. Today, the Sycuan Tribe governs its Reservation and manages a range of business ventures in the San Diego region, including an acclaimed Casino and a luxurious Golf Resort. This blend of tradition and modernity creates a unique working environment where every team member contributes to a shared mission centered on community and excellence. As an employer, Sycuan offers more than just a workplace — it offers a sense of family where employees are valued and become part of a collective effort toward success. The organization combines state-of-the-art facilities with a commitment to provide outstanding guest experiences across its businesses. The role of Chef de Cuisine at Sycuan is a pivotal leadership position responsible for managing all aspects of multiple kitchen operations. This includes developing menu plans, overseeing recipes, maintaining food quality, and ensuring efficient kitchen operations. The Chef de Cuisine is charged with not only managing daily kitchen activities but also fostering a positive and engaging work environment for the culinary team. This position requires a mix of culinary creativity, operational acumen, leadership skills, and financial responsibility. The successful candidate must demonstrate the ability to balance quality, cost control, and team development to meet organizational goals. In this role, the Chef de Cuisine will ensure that all food preparation and handling follow strict compliance with casino-wide policies as well as applicable laws and health regulations. The position demands effective communication with kitchen staff and management, creating and implementing menus that appeal to diverse tastes, and leading by example by participating in cooking duties as needed. The Chef de Cuisine will be responsible for staff hiring, training, scheduling, performance monitoring, and discipline, establishing quality standards, managing inventory and food orders, and coordinating off-site catering events. In summary, the Chef de Cuisine role at Sycuan is an excellent opportunity for a seasoned culinary professional who thrives in a dynamic, community-focused environment and is eager to contribute to a renowned hospitality business that blends cultural heritage with modern excellence.

• High school diploma or g.e.d.
• ServSafe Manager Certification
• 5 years chef experience
• 21 years of age