directly responsible for all scheduling, supervising, coordinating, hiring and training of culinary staff of designated venue kitchen develops all menus and recipes for designated venue as well as participates in planning, preparing and cooking of foods for all menus for all occasions including special functions and holidays, and for the Casino as a whole, when necessary. Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue. Founded in 1986, the San Manuel Indian Bingo & Casino (SMIBC) has built a strong reputation as a premier gaming establishment attracting more than two-million guests a year! Our dynamic Food & Beverage department, the largest department in our organization, strives to create a pleasurable dining experience for all guests and prides itself on exceptional food quality and outstanding customer service.
