Position Summary

Join the culinary leadership team behind the energy of Chinook Winds Casino Resort! As the Executive Chef, you'll play a key role in creating exceptional dining experiences across six unique food and beverage operations. This position provides overall culinary leadership for a diverse, high-volume casino environment, ensuring outstanding food quality, consistency, presentation, service, and financial performance across all outlets.

The Executive Chef leads and develops the culinary team while working closely with Food & Beverage leadership to establish culinary standards, develop menus, control food and labor costs, manage purchasing and inventory, and continuously improve the guest experience. The Executive Chef is responsible for maintaining the individual identity and standards of each outlet while creating consistency in culinary execution and operational practices across the department.

This is a hands-on leadership position requiring the ability to move between multiple kitchens and operations based on business needs. The Executive Chef must be adaptable, organized, and comfortable leading culinary teams through high-volume service, special events, promotions, seasonal business, and changing operational priorities.

Essential Functions

• Provide overall culinary leadership, direction, and oversight for six food and beverage operations.
• Establish and maintain high standards for food quality, consistency, presentation, portion control, and preparation across all outlets.
• Lead, coach, develop, and hold culinary management and team members accountable for performance and adherence to established standards.
• Develop and maintain menus, recipes, daily specials, seasonal offerings, promotions, and culinary concepts appropriate to each outlet.
• Ensure all recipes are standardized, properly portioned, costed, and consistently executed.
• Monitor food quality and presentation through regular kitchen visits, line checks, tastings, and operational observations.
• Work closely with Food & Beverage leadership to develop culinary strategies that support guest satisfaction, revenue growth, and departmental goals.
• Analyze guest feedback, sales trends, food costs, and operational performance to identify opportunities for improvement.
• Maintain appropriate food and labor cost levels while meeting established budgets and financial objectives.
• Develop, monitor, and maintain accurate food costing, recipes, yields, portion sizes, and menu pricing recommendations.
• Oversee food purchasing, product specifications, receiving, storage, rotation, inventory levels, and product utilization.
• Work collaboratively with Purchasing and vendors to ensure appropriate product quality, availability, and pricing.
• Monitor food waste and implement procedures to reduce waste and improve product utilization.
• Develop production systems and procedures that support efficient operations and consistent food quality.
• Review labor needs and staffing levels based on business volume, outlet needs, special events, and operational requirements.
• Work with culinary leadership to develop efficient schedules and labor plans.
• Ensure proper staffing and culinary coverage for high-volume periods, holidays, promotions, entertainment events, banquets, and special functions.
• Ensure all food is prepared, stored, handled, and served in accordance with applicable food safety regulations and Chinook Winds Casino Resort standards.
• Maintain current knowledge of food safety, sanitation, health regulations, and industry best practices.
• Conduct regular inspections of kitchens, storage areas, equipment, and work areas to ensure cleanliness, sanitation, safety, and operational readiness.
• Ensure corrective action is taken when food safety, sanitation, quality, or operational standards are not met.
• Maintain a safe working environment and ensure culinary team members are trained in the proper and safe use of equipment.
• Oversee the maintenance, cleanliness, and proper operation of culinary equipment.
• Work with Engineering and other departments to address equipment repairs, maintenance needs, and capital improvement recommendations.
• Participate in the development of annual budgets, forecasts, capital requests, and departmental business plans.
• Review financial and operational reports and take appropriate action to achieve established departmental objectives.
• Identify opportunities to improve efficiency, reduce costs, increase revenue, and enhance the overall guest experience.
• Recruit, interview, select, train, develop, and retain qualified culinary team members and leaders.
• Provide ongoing coaching, feedback, recognition, and performance management to culinary leadership and staff.
• Establish clear performance expectations and ensure team members are held accountable for meeting established standards.
• Develop and mentor Sous Chefs and other culinary leaders to strengthen the department's leadership team and create opportunities for career advancement.
• Promote teamwork, professionalism, respect, accountability, and positive employee relations throughout the culinary department.
• Maintain strong communication with Food & Beverage leadership, restaurant management, banquet operations, Purchasing, Stewarding, and other departments.
• Participate in leadership meetings and communicate important operational information to culinary leadership and team members.
• Support banquet and special event culinary operations as needed.
• Assist with menu planning and execution for special events, holidays, promotions, entertainment, and other resort activities.
• Maintain visibility throughout all culinary operations and provide hands-on leadership during high-volume service periods.
• Respond to guest concerns regarding food quality and work with appropriate leadership to resolve issues promptly and professionally.
• Monitor guest preferences, dining trends, and competitive offerings to identify opportunities for new products, menu items, and culinary experiences.
• Ensure all culinary operations comply with Chinook Winds Casino Resort policies, procedures, standards, and applicable regulatory requirements.
• Contribute ideas and recommendations that improve culinary quality, operational efficiency, employee development, and the overall guest experience.
• Adapt to changing business needs and assist other areas of Food & Beverage as necessary.
• Perform all other duties as assigned.

Position Qualifications

WORKERS IN THIS POSITION MUST BE 21 OR OLDER

Competency Statements

• Leadership – Ability to provide clear direction, establish expectations, develop employees, and effectively lead a large culinary operation.
• Culinary Expertise – Demonstrated knowledge of culinary techniques, food preparation, menu development, presentation, and current industry trends.
• Financial Acumen – Ability to understand and manage food costs, labor costs, budgets, inventory, purchasing, and departmental financial objectives.
• Guest Focus – Ability to create memorable dining experiences through exceptional food quality, consistency, presentation, and service.
• Multi-Tasking – Ability to successfully manage competing priorities across multiple food and beverage operations.
• Decision Making – Ability to make sound and timely decisions while considering guest experience, employee needs, quality, safety, and financial performance.
• Accountability – Ability to establish expectations, monitor performance, address deficiencies, and hold self and others accountable.
• Communication Skills – Ability to communicate clearly and professionally with employees, leadership, vendors, guests, and other departments.
• Problem Solving – Ability to identify operational challenges, evaluate available information, and implement effective solutions.
• Adaptability – Ability to respond effectively to changing business levels, priorities, menus, staffing needs, and operational requirements.
• Team Building – Ability to create a collaborative, respectful, and positive work environment while developing strong culinary leaders.
• Composure Under Pressure – Ability to maintain professionalism, sound judgment, and effective leadership during high-volume and stressful operational periods.

Education

• High School Diploma or GED.
• Culinary degree from an accredited culinary school, or Bachelor's degree in Culinary Arts, Hospitality Management, Business, or related field.
• Equivalent combination of education and extensive professional culinary experience may be considered.

Experience

• Minimum of Eight years previous Executive Chef, Executive Sous Chef, or comparable senior culinary leadership experience required.
• Previous experience overseeing multiple food and beverage outlets required.
• Previous experience in a casino, resort, hotel, high-volume restaurant, or comparable hospitality environment required.
• Demonstrated experience managing food and labor costs, budgets, inventory, purchasing, and menu development required.

Certificates & Licenses

• Must obtain a Siletz Tribal Gaming License.
• Must have OLCC Alcohol Service Permit before the start date. Must have a Food Handlers Card before the start date.
• Must obtain VIP (Visually Impaired Persons) Permit within 30 days of the start date.

Other Requirements

• Extensive knowledge of culinary operations, food preparation, menu development, food safety, sanitation, and kitchen management.
• Strong understanding of food and labor cost controls.
• Demonstrated ability to manage multiple culinary operations and large teams in a high-volume environment.
• Strong organizational, leadership, communication, and problem-solving skills.

Physical Demands

• Stand Constantly
• Walk Constantly
• Sit Not Applicable 
• Handling/Fingering Constantly 
• Reach Outward Constantly
• Reach Above Shoulder Occasionally
• Climb Not Applicable 
• Crawl Not Applicable 
• Squat or Kneel Occasionally
• Bend Frequently

Lift/Carry

• 10 lbs or less Frequently
• 11-20 lbs Frequently
• 21-50 lbs Occasionally
• 51-100 lbs Occasionally
• Over 100 lbs Not Applicable

Push/Pull

• 12 lbs or less Frequently
• 13-25 lbs Occasionally
• 26-40 lbs Occasionally
• 41-100 lbs Occasionally

Not Applicable- Activity is not applicable to this occupation.

Occasionally- Occupation requires this activity up to 33% of the time (0-2.5+ hours/day).

Frequently- Occupation requires this activity from 33%-66% of the time (2.5-5.5+ hours/day).

Constantly- Occupation requires this activity more than 66% of the time (5.5+ hours/day).

Other Physical Requirements

Vision: Near and Far

Sense of Sound

Sense of Smell

Sense of Taste

Work Environment

Work will take place throughout multiple culinary operations within Chinook Winds Casino Resort, including restaurants, kitchens, banquet areas, storage areas, and other food and beverage locations. The work environment is fast-paced and high-volume, with frequent interaction with employees, leadership, vendors, and guests.

The position may require working in areas with exposure to heat, cold, steam, cooking odors, grease, food products, cleaning chemicals, equipment noise, and other typical commercial kitchen conditions. Some work may take place on the gaming floor or in other guest-facing areas of the casino resort.

The Executive Chef will regularly move between multiple culinary operations and may be required to work during periods of high guest volume, special events, holidays, and other peak business periods.

Working Conditions

Conditions of employment include passing a pre-employment drug screen, a background investigation, and completing a 180-day introductory period.

This position requires a flexible work schedule, including evenings, weekends, holidays, and special events based on operational needs.