What You'll Do:
POSITION SUMMARY
Under the direction of the General Manager, the Executive Chef provides strategic oversight and daily execution of culinary operations across all casino outlets, including a full-service casual restaurant, a high-energy sports grill, and two quick-serve venues. This position is accountable for food quality, safety, consistency, and cost control while building a positive, performance-driven kitchen culture. The Executive Chef delivers consistent guest satisfaction, drives departmental profitability, and develops a skilled culinary team in alignment with property goals and brand standards.
KEY RESPONSIBILITIES / DUTIES
- Promote and support a culture of excellence at Spokane Tribe Resort & Casino by modeling STRC values, delivering exceptional guest service, and upholding the highest standards of professionalism and ethics.
- Provide exceptional guest service throughout all interactions.
- Ensure compliance with all applicable gaming regulations, internal controls, and departmental policies, including requirements of the Gaming Commission and applicable state and federal authorities.
- Provide culinary leadership and operational oversight across all kitchen outlets and food production areas, ensuring quality, consistency, and timeliness across all dayparts, including breakfast, lunch, dinner, and late-night service.
- Design and implement seasonal and event-based menus in collaboration with outlet leadership; standardize recipes, portion controls, and plating guides to ensure consistency and cost control.
- Ensure compliance with tribal, local, state, and federal food safety and sanitation standards, including all applicable health department regulations; conduct routine inspections and take immediate corrective action on deficiencies.
- Manage labor scheduling, team deployment, and workload distribution to meet business volumes while remaining within labor cost targets; lead daily culinary lineups, pre-shift briefings, and kitchen walkthroughs to set expectations and provide real-time coaching.
- Monitor inventory, purchasing, food waste, and kitchen equipment maintenance; ensure par levels, first-in-first-out (FIFO) rotation, and efficient product usage.
- Partner with the Director of Food & Beverage and Purchasing to maintain vendor relationships, control food costs, and ensure timely delivery of high-quality ingredients.
- Interpret and manage departmental financial performance, including food and labor cost analysis, budget adherence, P&L review, menu engineering, and forecasting; report results and guest satisfaction metrics to Food & Beverage leadership and property executives.
- Hire, train, coach, evaluate, and retain culinary talent; build internal succession planning and a strong bench of future leaders.
- Serve as the on-site culinary ambassador during events, high-volume periods, and key service windows, assisting on the line or expo as needed; lead or participate in special projects, seasonal events, and outlet launches as assigned
- Demonstrate dependability and reliability by maintaining regular, punctual attendance and consistently fulfilling assigned shifts and responsibilities.
- Create, maintain, and facilitate a positive and safe work environment; promote healthy team member relations and report concerns to appropriate personnel.
- Perform other duties as assigned.
What You'll Bring:
POSITION QUALIFICATIONS
Education & Experience
- Minimum eight (8) years of progressive culinary management experience in high-volume food service, including at least three (3) years as an Executive Chef, Head Chef, or equivalent in a multi-outlet or casino resort environment.
- Degree from an accredited culinary school preferred; a combination of education and extensive, successful executive-level culinary experience may be considered in lieu of the degree requirement.
- Current Washington State Food Worker Card and MAST permit, or the ability to obtain both upon hire; ServSafe Manager certification preferred.
- Demonstrated experience developing and mentoring culinary talent in fast-paced, guest-focused environments.
- Willing and available to work varied schedules, including nights, weekends, holidays, and special events
Skills, Abilities & Competencies
- Advanced understanding of financial reporting, cost controls, P&L analysis, menu engineering, and vendor negotiations.
- Proficiency across all culinary disciplines, including hot and cold production, butchery, baking, international cuisines, and large-scale banquet execution.
- Working knowledge of food safety and sanitation regulations, HACCP principles, and health department standards.
- Proficiency with kitchen and restaurant technology, including inventory management software, labor scheduling platforms, POS reporting, and food safety compliance tools.
- Ability to lead, motivate, and hold accountable a large, multi-outlet culinary team in a high-pressure operating environment.
- Communicate effectively with guests, team members, and external contacts. Read, write, and speak English fluently.
- High level of integrity, discretion, and commitment to confidentiality.
- Maintain a positive, professional, and productive demeanor.
- Move efficiently throughout the work area.
Regulatory & Compliance Responsibilities:
Obtain and maintain a valid gaming license, Food Handlers Certification, and MAST Certification