Position Summary

Responsible for overseeing the daily operations of all kitchen production ensuring service and products are to Chinook Winds standards.

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Closing Date: Position Open Until Filled

Wage Range: $12.16 - $13.76

Minimum Age: 18

Essential Functions

  • Manages the kitchen line operations for assigned shift.
  • Monitors F&B preparation and presentation, cleaning and maintenance of equipment, and kitchen inventories to ensure cost controls, quality, and compliance with department standards and procedures.
  • Assists Sous Chef with managing employees to ensure appropriate professional standards of behavior, work standards, productivity, practices and customer care are enforced.
  • Maintains effective communication within the team and attends meetings and training sessions.
  • Supervises and coordinates activities of food preparation.
  • Plans or participates in planning menus, prepares foods, and utilizes food surpluses and leftovers.
  • Participates in the development, implementation, and maintenance of the restaurants policies and procedures.
  • Seasons and cooks food according to recipes or personal judgment and experience.
  • Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portions, arranges, and garnishes food, and serves food to waiters.
  • Inspects food preparation and serving areas to ensure observance of safe, sanitary food handling practices.
  • Turns or stirs foods to ensure even cooking.
  • Regulates temperature of ovens, broilers, grills, and roasters.
  • Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
  • Carves and trims meats such as beef, veal, ham, pork, and lamb for hot and cold service, or for sandwiches.
  • Recommends measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Participates in the development and execution of the restaurants cost control and reporting requirements.
  • Participates in the development, implementation, and evaluation of goals, objectives, programs, promotions, budgets, policies and procedures.
  • Develops and maintains a teamwork environment.
  • Trains employees in designated areas and monitors progress.
  • Completes, monitors, and develops staff through evaluation and development plans.
  • Identifies & reports any irregular, unsafe or hazardous conditions.
  • All other duties as assigned.

 

Position Qualifications

Competency Statements

Customer Orientated- Ability to take care of the customers’ needs while following company procedures.

Team Orientated- Ability to work well with others to achieve group goals.

Detail Oriented- Ability to pay attention to the minute details of a project or task.

Communication Skills – Ability to communicate effectively orally and in writing.

Management Skills – Ability to organize and direct oneself and effectively supervise others.

Decision Making – Ability to make critical decisions while following company procedures.

 

Education

High School Diploma or GED

Culinary certificate or equivalent preferred

 

Experience

Three years experience in high volume kitchen operation as a Line Cook

One year supervisory experience preferred

Previous casino experience preferred

 

Computer Skills

Microsoft office beginner level in Word, Excel, and Outlook

 

Certificates & Licenses

Must obtain a Siletz Tribal Gaming License

Must obtain a Food Handlers Card within 90 days of employment

 

Other Requirements

Knowledge and experience with of all facets of line operations including pantry, broiler, fryer and sauté.