Chef de Cuisine - The Pines Modern Steakhouse

San Manuel is one of the largest private employers in the Inland Empire, dedicated to fostering the growth, future, and well-being of its employees. The establishment is a renowned hospitality and gaming organization known for its high standards in customer service, food quality, and operational excellence. San Manuel's venues offer a range of dining experiences and entertainment options, supported by a professional and dynamic culinary team committed to delivering exceptional food service. The company values talent development, teamwork, and providing an inclusive work environment that promotes career advancement and skill-building opportunities. \n\nThe Chef de Cuisine at San Manuel works under the direction of the Executive Sous Chef and collaborates closely with the Executive Chef. This pivotal role is responsible for overseeing culinary management staff and hourly kitchen team members to ensure the smooth and efficient running of kitchen operations within assigned venues. The Chef de Cuisine plays a crucial leadership role, managing scheduling, supervising staff, and driving training initiatives. This position is highly hands-on, requiring expertise in menu development, recipe creation, and management of food preparation for day-to-day service as well as special events and holidays. Working alongside the Executive Chef and venue managers, the Chef de Cuisine establishes menu forecasts by analyzing customer counts, business trends, and historical data to optimize kitchen performance and guest satisfaction. \n\nKey responsibilities include maintaining high culinary standards around recipe consistency, flavor profiles, quality, and timely production. The Chef de Cuisine ensures that supplies and ingredients are adequately stocked to meet operational needs. Safety is a paramount concern, and this leader upholds compliance with health department regulations, gaming policies, OSHA standards, and other relevant codes. Financial stewardship is integral to the role, encompassing control of food costs, labor expenses, purchasing, and monthly inventory. The Chef de Cuisine also manages administrative duties such as documentation, requisitions, and compliance with reporting protocols. Beyond operational tasks, supervisory responsibilities include interviewing, hiring, employee training, performance evaluation, and disciplinary actions, with a focus on succession planning and staff development. \n\nThis role demands a culinary professional skilled in managing high-volume, multi-unit kitchen operations, with excellence in banquet and catering services under peak business conditions. A strong understanding of Microsoft Office, particularly Word and Excel, is required for reporting and analysis. Required certifications include ServSafe and Food Handler's Card, with potential gaming license requirements per San Manuel's Tribal Gaming Commission standards. The Chef de Cuisine must be adaptable to a fast-paced environment, able to work evenings, weekends, and holidays as needed. Physical demands include mobility, endurance for extended work periods, and maintaining a professional appearance. The successful candidate will bring a proven track record in culinary leadership, financial management, and team motivation within dynamic hospitality settings.

• Ability to handle high-volume a la carte kitchen cooking or high-volume catering and banquet food production
• Must obtain and maintain ServSafe certification
• Must obtain and maintain Food Handler's Card
• May need to obtain and maintain a gaming license as required by the San Manuel Tribal Gaming Commission
• Ability to work evening, weekend, and holiday shifts
• Must be able to work in a fast-paced, high-demand environment
• Physical ability to lift up to 40 pounds occasionally and perform tasks including balancing, stooping, kneeling, crouching, reaching, pushing, pulling, and repetitive motions
• Must possess good hearing, speech, visual acuity, and mobility as required by the role