Chef de Cuisine - Banquet/Production

Chef de Cuisine - Banquet/Production 3.3 3.3 out of 5 stars 27100 Salmon River Highway, Grand Ronde, OR 97347

TITLE:

Chef de Cuisine

LAST UPDATED

February 5, 2026

DIVISION:

Guest Services

DEPARTMENT

Food and Beverage

REPORTS TO

Executive Chef

FLSA STATUS

Exempt

COMP LEVEL

13 __________________________________________________________________________

Summary:

Supervises and coordinates the activities of the cooking staff within a high-volume casino food operation (including but not limited to Deli, Employee Dining Room, Restaurant/Lounge, Banquets & multiple Casual Dining venues). The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

Supervises and monitors daily operations within the assigned food area; ensures quality of food and appropriate staffing levels. Prepares schedules for employees, including work shifts, lunches, and breaks. Ensures area is properly staffed. Monitors activities of other staff and provides instructions in the finer points of cooking; follows general standards per the department and position; trains new employees and monitors training by training buddies. Performs or assists other staff in performing duties, such as cooking, carving meat, preparing dishes and sauces, and/or cleaning areas. In association with the Executive Chef, plans and develops menus. Tests new products and recipes and reviews kitchen operations for improvements in the food production area. Conducts standard operating training for kitchen personnel, including sanitation and food production. Calculates food costs for restaurant menus; maintains cost control records; reviews food and labor costs with the Executive Chef and/or the Food & Beverage Manager. Monitors guest satisfaction with food; resolves any problems that occur during the assigned shift. Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents, and reports, and reviewing food and labor costs with the Executive Chef and/or Food and Beverage Manager. Requisitions supplies, prepares inventories as requested, tracks products delivered, and ensures proper billing of items. Completes HACCP reports, monitors time and temperature recording.

Spirit Mountain Standards:

Delivers Spirit Mountain's Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI's Pride Values, Brand Promise, and Business Vision. Learns, comprehends, and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Title 31 Regulation requirements. Follows all Corporate and departmental safety policies and procedures.

Supervisory Responsibilities:

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws and in alignment with SMGI's Pride Values, Brand Promise, and Business Vision. Interviews and trains employees. Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests. Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies. Ensures the hiring, training, promoting, assigning, disciplining, and discharging of employees are in accordance with Tribal Law, including, without limitation, the Tribal Employment Rights Ordinance (TERO).

Required Knowledge of:

Standard menu and recipe planning and development. Principles, practices, and processes of food preparation and delivery. Principles, practices, and processes of safe food handling. Principles, practices, and processes of inventory control and ordering systems. Methods and strategies of calculating and monitoring food production costs. Computer hardware and software applications. Supervisory principles, practices, and methods.

Required Skill in:

Preparing food, food products, and menus. Testing and creating new recipes. Recognizing and correcting situations that are unhealthy or may lead to poor guest Monitoring and providing guest Operating computer hardware and software applications. Supervising, leading, and delegating tasks and authority. Communicating both orally and in writing. Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

Associate's Degree in culinary arts or a related field, and three (3) years high volume cooking experience, one (1) year supervisory experience, or equivalent combination of education, training and experience. Low security gaming license issued by the Grand Ronde Gaming Commission. Must have up-to-date/current ServSafe Food Manager Certificate Must be at least 21 years of age. Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of or receive certain health vaccinations.

Environmental Factors and Conditions/Physical Requirements:

Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes or tobacco smoke, and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals. Subject to high levels of noise. Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling, and lifting up to 50 pounds. Work is subject to frequent use of hands and arms to finger, handle, feel, and reach.

Equipment and Tools Utilized:

Equipment utilized includes a personal computer, standard office equipment, hand tools used in the preparation and processing of food, including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives, and other cooking utensils, telephones, and two-way radios.