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Join our fantastic culinary team as an Executive Chef! We are seeking a passionate and experienced leader to oversee our kitchen operations. As the Executive Chef, you will be responsible for creating exceptional dining experiences, overseeing the culinary venue budgets, managing a talented team, and ensuring the highest standards of food quality and safety. If you're ready to showcase your culinary expertise in a fast-paced environment, we'd love to hear from you!  

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

• Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer service and any other areas encompassing the venues.
• Coordinate and assist venue Managers to support effective operational efficiency and economy.
• Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation.  
• Determine distribution and allocation of operating budget.
• Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry.
• Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses.
• Use financial plans for spotting trends, measuring productivity and monitoring progress.
• Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place.
• Formulate and administer a department budget in order to achieve profitability objectives.
• Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered.
• Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands.
• Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented.
• Prepare cuisine according to menu specifications provided and ensure that staff executes stated specifications.

SUPERVISORY RESPONSIBILITIES

• Train and develop staff on techniques, equipment, recipes, preparation methods and presentation; assists and directs activities of staff who are assigned to preparing and serving meals.
• Responsible for the overall direction, coordination and evaluation of Main Kitchen staff.
• Responsible for ensuring accurate recording keeping relating to personnel issues.
• Carries out supervisor responsibilities in accordance with the organization's policies and applicable laws.
• Implement ongoing skills training to ensure service standards are being upheld.

Education and Experience:

• Culinary Arts Certificate from College or Technical School (required).
• Eight (8) years directly related experience.
• Gaming License issued from the Squaxin Island Gaming Commission (must be able to pass a background check).
• State of Washington Food Handlers Card.

To learn more about working at Little Creek Casino Resort and view our benefit offerings, visit: https://littlecreek.com/careers/

Salary Description

Based on Experience