Executive Chef

Under the general direction of the VP of Culinary Operations, the Executive Chef – Steakhouse is the strategic and operational leader of The Pines Modern Steakhouse, the flagship fine dining venue at Yaamava’ Resort & Casino. This role is responsible for delivering a world-class culinary experience that aspires to earn recognition from the Michelin Guide, Forbes Travel Guide, AAA Five-Diamond, and World’s 50 Best Restaurants.

The Executive Chef will drive culinary innovation and storytelling, crafting immersive guest experiences through thoughtfully curated pairing journeys in collaboration with mixologists and sommeliers . This role requires deep expertise in dry-aging, butchery, and premium steakhouse operations, along with the leadership acumen to lead a high-performing brigade in a luxury, high-volume environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.    Team Development & Engagement : Serves as a mentor and technical expert for the culinary team, fostering a culture of excellence and continuous learning. Oversees all training programs, certifications, and regulatory compliance for team members. Conducts regular evaluations, inspections, and performance reviews to ensure accountability and growth. Inspires creativity and professional development through workshops, seminars, and industry events. Maintains occupational knowledge by attending conferences and staying current with global culinary innovations.

2.    Operational Oversight : Directs all culinary operations, ensuring chefs, cooks, and other personnel prepare to ensure excellence in taste, presentation, and timeliness. Enforces strict adherence to YRC standards, Health Department regulations, and AAA Five-Diamond service expectations. Monitors production processes to minimize waste and maintain consistency across all dishes. Quickly resolves operational challenges and maintain seamless service during peak periods. Ensures guest chefs and visiting talent comply with established standards.

3.    Strategic Culinary Leadership : Defines and executes the culinary vision for The Pines Modern Steakhouse. Develops globally inspired, seasonal menus that elevate the steakhouse experience and reflect current trends in luxury dining. Collaborates with mixologists and sommeliers to create curated pairing experiences that enhance guest experience. Leads programming and curation of special culinary events and ensure the ability to replicate the steakhouse experience at off-site venues. Integrates emerging hospitality trends and advanced culinary techniques and presentations to position the venue as a leader in fine dining.

4.    Financial Stewardship : Monitors and manages food and labor costs to achieve budgetary goals without compromising quality. Collaborates with Finance and F&B leadership to forecast expenses, analyze variances, and implement cost-control measures. Maintains accurate records for purchasing, inventory, and production to support financial accountability.

5.    Compliance & Safety : Ensures all kitchens, equipment, and related areas meet or exceed sanitation and safety standards. Maintain “A” scores on all inspections and enforce safety protocols. Implements preventive maintenance schedules and safety protocols to protect team members and guests.

6.    Ingredient Sourcing : Manages procurement of premium ingredients and kitchen supplies, ensuring accuracy in inventory systems and alignment with sustainability goals. Builds strong relationships with vendors to secure the highest quality products and negotiate favorable terms. Maintains strict control over inventory to prevent shortages or excess stock.

7.    Policy & Innovation : Designs, implements, and updates policies and procedures to reflect best practices and state-of-the-art culinary techniques. Promotes innovation through continuous improvement initiatives and adoption of advanced equipment and technology.

8.    Performs other duties as assigned to support the efficient operation of the department.

SUPERVISORY   RESPONSIBILITIES

Carries 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. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

EDUCATION ,   EXPERIENCE AND   QUALIFICATIONS

• Culinary Arts Associate's degree is required.
• Minimum four (4) years of experience as Executive Chef / Chef de Cuisine is required. Experience in a resort or casino culinary operations is preferred.
• Minimum six (6) years of supervisory experience is required.
• Related, relevant, and / or direct experience may be considered in lieu of minimum educational requirements indicated above.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

LICENSES, CERTIFICATIONS AND   REGISTRATIONS

PHYSICAL REQUIREMENTS / WORKING CONDITIONS –   ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodation will be made in compliance with all applicable law.

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!