Under the direction of the VP of Culinary Operations, the
Executive Chef Asian Cuisine is responsible for the overall success
of the Asian culinary operations for San Manuel Casino (SMC). The
Executive Chef Asian Cuisine adheres to Health Department
regulations, SMC standards, food service expectations, and quality
to ensure freshness and visual appeal. The person in this role
oversees the Asian culinary operations to include menu concepts and
recipe standardization, quality control, cost control, menu
planning and development, preparation, and execution, and is
responsible for the management, training, and direction of the
Asian cuisine culinary staff. The Executive Chef Asian Cuisine also
collaborates, initiates, and supports opportunities with other
functional departments by championing the goals and priorities of
the Tribe in a manner that faithfully reflects and upholds the
Tribes vision, mission, and values.
The Executive Chef Asian Cuisine believes in and helps grow our
BEST IN CLASS behavior and culture. This position includes
responsibility for implementing innovative new Asian cuisine
concepts, analyzing current trends, and is responsible for managing
the overall Asian cuisine operations.
Essential Duties & Responsibilities
1. Creates and implements new Asian cuisine menus and concepts,
individual Asian cuisine menu items for all food outlets based on
current food trends, regional tastes, and seasonality.
2. Responsible for trendy and eye-appealing garnishes, ice
carvings, and other cutting-edge garnishes to raise the guest's
experience and expectations. Accepts responsibility of and for Sous
chefs, cooks, and other personnel in preparing, cooking, and
3. Creates standard operating procedures to include recipes and
pictures for all Asian food on property. Creates training programs
for Asian food production, Garde Manger/Amenity program, and Sushi
Program for all Asian outlets on the property.
4. Collaborate with SMC leadership to control labor and
operating expenses through effective planning, budgeting,
purchasing decisions, and inventory control while focusing on
creative cost control and revenue generation solutions to maximize
profit. Work closely with the VP of Culinary Operations on costing,
production, and control for proper recipe execution and waste
5. Enforce food quality standards, freshness, and presentation
throughout all outlets in accordance with SMC standards and
expectations, in addition to compliance with Health Department
regulations. Maintain high quality of food inventory selection and
kitchen supplies. Monitors and controls the maintenance and
sanitation of the kitchen(s), all equipment, and related areas to
ensure a healthy, safe work environment that meets/exceeds federal,
state, and SMC standards and regulations.
6. Oversees daily restaurant service, which includes but is not
limited to developing menus, operations, recipes, financial
responsibility, portion and inventory control, food quality, and
employee supervision. Control costs and maximize financial success.
Work with SMC leadership on the strategic planning of monthly,
quarterly, and annual forecasts of food COGS. Control and maintain
appropriate levels of expense as it relates to food and culinary
7. Completes all administrative duties required by this position
to include ordering/requisitions, schedules, month-end inventories,
and performance evaluations as directed by established due dates.
Continually promote service excellence among all members of the
department. Maintain effective communication and interaction across
8. Lead a high volume, culinary operation creating a memorable
culinary experience for guests and VIPs and providing great value
by exceeding guests' expectations, ensuring quality control &
consistency with all food prep activities before, during, and after
9. Schedules all BOH employees while reviewing staffing levels
to meet service, operational and financial objectives. Mentor,
coach, develop, and inspire our culinary team to remain curious by
continuing to learn and teach. Serve as the technical expert,
teacher, and trainer to other cooks and kitchen personnel.
10. Assumes other responsibilities, duties, and tasks as
Carry out supervisory responsibilities in accordance with the
organization's policies and applicable laws. Responsibilities
include interviewing, hiring, and training employees; planning,
assigning, reviewing, and directing work; evaluating and appraising
performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
* Minimum of seven (7) years of experience in a management
capacity and demonstrated knowledge working in multiple Asian
cuisines (Japanese, Chinese, Vietnamese, and Korean). Fluent
communication skills in one or more of those languages.
* Solid progression through all the culinary ranks.
* Knowledge of current Japanese, Chinese, and Korean cuisine
* Must have intermediate proficiency in Microsoft Outlook, Word,
* Previous experience utilizing purchasing and procurement
software is highly preferred.
* Strong leadership skills required with excellent motivational
and collaborative emphasis; communicates change effectively,
overcomes resistance, and builds commitment.
* Ability to delegate, multi-task, lead and prioritize
effectively in a dynamic, fast-paced environment with demonstrated
organizational and time management skills.
* Must obtain and maintain a ServSafe certification within 90
days of employment.
* At the discretion of the San Manuel Tribal Gaming Commission,
you may be required to obtain and maintain a gaming license.
* A qualified candidate/employee must have a valid driver's
license with an acceptable driving record as determined by the
company's insurance carrier.
San Manuel Band of Mission Indians and San Manuel Casino will
make reasonable accommodations in compliance with applicable
As one of the largest private employers in the Inland Empire,
San Manuel deeply cares about the future, growth and well-being of
its employees. Join our team today!