Job Description

Job Description

Job Description

Description:

A FULL HOUSE OF TOTAL REWARDS

• Competitive Pay: Initial hiring range of $85,620 - $94,182 DOE , with potential up to $123,294 through merit increases.
• Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.
• Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program.

PURPOSE

Under the guidance of the Executive Chef, this position will lead a dynamic culinary team in delivering exceptional, high-quality food that delights our guests and exceeds their expectations. Through innovative menu development, efficient kitchen operations, and a commitment to continuous improvement, this role ensures the consistency, safety, and creativity of our culinary offerings. By fostering professional growth, managing resources effectively, and promoting sustainability, this position supports the Snoqualmie Casino & Hotel’s mission of providing a superior dining experience that enhances guest satisfaction and operational success.

SUPERVISORY SCOPE:

• Pastry Chef
• Executive Steward
• Chef de Cuisine

ESSENTIAL DUTIES / RESPONSIBILITIES

• Staff Management & Development: Lead, mentor, develop, and train kitchen staff to optimize performance, ensure efficient scheduling, and adhere to company policies.
• Communication & Collaboration: Foster strong communication with Front of House (FOH) Managers, culinary teams, and other departments to ensure seamless operations and support promotions, events, and guest experiences.
• Quality & Consistency: Maintain food quality, presentation, and portion control through standardized recipes, ensuring consistency and adherence to safety and health standards (HACCP compliance).
• Menu & Cost Management: Collaborate with the Executive Chef and Chef de Cuisines on innovative, seasonal menu development, analyze menu costs for profitability, and optimize food and labor costs while maintaining quality.
• Inventory & Equipment Oversight: Manage inventory, food rotation, waste reduction, and equipment maintenance, ensuring cost control and kitchen efficiency.
• Sustainability & Process Improvement: Implement sustainability initiatives (e.g., waste reduction, local sourcing) and identify process improvements to enhance efficiency and guest satisfaction.
• Operational Efficiency: Ensure a clean, safe kitchen environment, review and adjust schedules to meet budget needs, and perform other duties to support kitchen operations.

Education and Experience :

• Culinary Degree, ACF Certification, or equivalent. An additional two (2) years of experience may be considered in lieu of a degree or certification.
• Five (5) years of culinary experience, with at least four (4) years in a supervisory or managerial role.

Skills and Abilities :

• Culinary Expertise: Advanced knowledge of culinary techniques, recipe development, and maintaining food quality and portion control.
• Leadership & Management: Strong leadership skills for managing and motivating kitchen staff, training, mentoring, and resolving conflicts.
• Communication: Excellent verbal and written communication skills for effective collaboration with kitchen and Front of House teams.
• Time Management & Organization: Strong organizational abilities to oversee kitchen operations, prioritize tasks, and ensure timely meal delivery.
• Cost Control & Budgeting: Experience with food costing, inventory management, waste reduction, and analyzing menu pricing for profitability.
• Health & Safety Compliance: In-depth knowledge of food safety, hygiene, HACCP protocols, and health department regulations to maintain a safe kitchen environment.
• Problem-Solving & Decision Making: Quick problem-solving skills and strong decision-making ability under pressure.
• Adaptability & Innovation: Ability to adapt to changing demands, trends, and guest preferences, with creativity in menu development.
• Physical Stamina & Endurance: Ability to handle long hours, stand for extended periods, and meet the physical demands of a fast-paced kitchen.
• Technology Proficiency: Familiarity with kitchen management software, POS systems, and other tech tools to optimize operations.

Snoqualmie Casino & Hotel exercises Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO). You must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission. Pre-employment drug testing is required for all positions. The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I). DOT panel testing is required for the Driver position.

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