Job Type

Little Creek Casino Resort Vision And Mission Expectations

Little Creek Casino Resort team members display their best performance with professional and energetic behavior to support the vision to create the greatest amount of good for our team, our tribe, and our community. Team members contribute to an environment recognized as the best place to work with quality jobs, the friendliest casino entertainment facility, a strong financial performer, and an effective corporate citizen.

Summary

The Chef de Cuisine is responsible for overseeing all culinary operations across assigned restaurant venues and directly supervising all restaurant Sous Chefs. This role replaces the Executive Sous Chef position and assumes full responsibility for daily operational oversight, culinary leadership, personnel development, sanitation and food safety compliance, recipe standards, menu execution, and operational efficiency. The Chef de Cuisine ensures a positive, productive, and compliant work environment aligned with the mission, vision, and STRIVE standards of Little Creek Casino Resort.

Essential Duties And Responsibilities

Leadership and Team Development

• Lead, coach, mentor, and develop all restaurant Sous Chefs to support consistent execution and team performance. 
• Build an environment centered on teamwork, open communication, fairness, and accountability. 
• Demonstrate and teach advanced cooking techniques, production methods, equipment use, and culinary best practices. 
• Support development of training materials and systems to elevate overall culinary skills and strengthen succession planning. 
• Provide regular performance feedback and assist with corrective action processes when needed.

Operational Efficiency and Culinary Execution

• Manage daily kitchen operations for all restaurant venues, ensuring efficiency, productivity, and adherence to company standards. 
• Ensure consistent execution of dishes, including presentation, portioning, flavor accuracy, and ticket time performance. 
• Review and adjust production schedules based on forecast, business demands, and operational needs. 
• Monitor and enforce recipe standardization across all kitchens. 
• Lead all menu implementation processes, including testing, rollout, training, and documentation.

Food Safety, Sanitation, and Cleanliness

• Maintain the highest standards of kitchen cleanliness, sanitation, and organization across all restaurant venues. 
• Enforce all food safety regulations including HACCP, Washington State food codes, and LCCR internal safety policies. 
• Train and retrain staff on sanitation, chemical use, equipment cleaning, and safe food handling procedures. 
• Conduct regular inspections to ensure compliance with all health and safety guidelines.

Financial Stewardship and Cost Control

• Maintain strong cost controls to maximize profitability, including food cost, labor efficiency, inventory management, and waste reduction. 
• Oversee ordering, receiving, to ensure timely deliveries, quality standards, and pricing accuracy. 
• Collaborate with Executive Chef on budgeting, forecasting, and planning for operational needs. 
• Manage equipment usage, maintenance scheduling, and capital needs for all kitchens.

Administrative and Cross Department Responsibilities

• Review all BEOs, and group event resumes to ensure timely preparation and culinary support for events. 
• Work with Marketing and Food and Beverage leadership on promotions, specials, and culinary events.Maintain compliance with all Tribal Gaming Commission regulations and internal control standards. 
• Attend required meetings and represent the culinary department in cross functional discussions.

Essential Behavioral Expectations

• Maintain confidentiality and demonstrate emotional intelligence in all interactions.
• Display sensitivity and respect toward Native American culture and demonstrate willingness to learn about the Squaxin Island Tribe.
• Attend required meetings and training and support organizational communication standards.
• Model and promote the STRIVE standards of sustainability, teamwork, respect, integrity, versatility, and empowerment.
• Support and model LCCR vision, mission, values, and guest service standards.

Supervisory Responsibilities

• Directly supervise all restaurant venue Sous Chefs.
• Oversee and support culinary staff through Sous Chefs including Cooks and Prep Cooks.
• Plan, assign, and direct work schedules to ensure operational demands are met.
• Train employees, address concerns, and provide leadership that promotes safe, respectful, and compliant work environments.

Qualifications

Knowledge, Skills, and Abilities

• Strong leadership ability with experience managing and developing Sous Chefs and culinary teams.
• Expert level knowledge of cooking techniques, menu development, and recipe standardization.
• Strong understanding of cost control, inventory management, and financial accountability.
• Ability to operate effectively in high volume and high-pressure environments with changing priorities.
• Strong communication skills, with ability to teach, coach, and collaborate with diverse teams.
• Ability to interpret documents, reports, schedules, safety manuals, and production systems.
• Ability to work extended hours based on business needs.

Education And/Or Experience

Education and Experience

• High School Diploma or GED
• Formal culinary training or certification or associate’s degree preferred.
• Minimum of 10 years of culinary experience, including at least 5 years in leadership roles within hotels, casinos, or high-volume operations.
• Proven track record of supervising multiple venues or large-scale culinary operations.

Certificates, Licenses, and Registrations

• Class III Gaming License issued by the Squaxin Island Gaming Commission.
• Class 12 Mixologist Permit.
• ServSafe Manager

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

• While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel; talk or hear; and taste or smell.  
• The employee frequently is required to walk; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.  
• The employee is occasionally required to sit.  
• The employee must regularly lift and/or move up to 50 pounds.  
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception.