Executive Chef

POSITION SUMMARY

Under the direction of the General Manager, the Executive Chef provides strategic oversight and daily execution of culinary operations across all casino outlets, including a full-service casual restaurant, a high-energy sports grill, and two quick-serve venues. This position is accountable for food quality, safety, consistency, and cost control while building a positive, performance-driven kitchen culture. The Executive Chef delivers consistent guest satisfaction, drives departmental profitability, and develops a skilled culinary team in alignment with property goals and brand standards.

KEY RESPONSIBILITIES / DUTIES

1. Promote and support a culture of excellence at Spokane Tribe Resort & Casino by modeling STRC values, delivering exceptional guest service, and upholding the highest standards of professionalism and ethics.
2. Provide exceptional guest service throughout all interactions.
3. Ensure compliance with all applicable gaming regulations, internal controls, and departmental policies, including requirements of the Gaming Commission and applicable state and federal authorities.
4. Provide culinary leadership and operational oversight across all kitchen outlets and food production areas, ensuring quality, consistency, and timeliness across all dayparts, including breakfast, lunch, dinner, and late-night service.
5. Design and implement seasonal and event-based menus in collaboration with outlet leadership; standardize recipes, portion controls, and plating guides to ensure consistency and cost control.
6. Ensure compliance with tribal, local, state, and federal food safety and sanitation standards, including all applicable health department regulations; conduct routine inspections and take immediate corrective action on deficiencies.
7. Manage labor scheduling, team deployment, and workload distribution to meet business volumes while remaining within labor cost targets; lead daily culinary lineups, pre-shift briefings, and kitchen walkthroughs to set expectations and provide real-time coaching.
8. Monitor inventory, purchasing, food waste, and kitchen equipment maintenance; ensure par levels, first-in-first-out (FIFO) rotation, and efficient product usage.
9. Partner with the Director of Food & Beverage and Purchasing to maintain vendor relationships, control food costs, and ensure timely delivery of high-quality ingredients.
10. Interpret and manage departmental financial performance, including food and labor cost analysis, budget adherence, P&L review, menu engineering, and forecasting; report results and guest satisfaction metrics to Food & Beverage leadership and property executives.
11. Hire, train, coach, evaluate, and retain culinary talent; build internal succession planning and a strong bench of future leaders.
12. Serve as the on-site culinary ambassador during events, high-volume periods, and key service windows, assisting on the line or expo as needed; lead or participate in special projects, seasonal events, and outlet launches as assigned
13. Demonstrate dependability and reliability by maintaining regular, punctual attendance and consistently fulfilling assigned shifts and responsibilities.
14. Create, maintain, and facilitate a positive and safe work environment; promote healthy team member relations and report concerns to appropriate personnel.
15. Perform other duties as assigned.

POSITION QUALIFICATIONS

Education & Experience

• Minimum eight (8) years of progressive culinary management experience in high-volume food service, including at least three (3) years as an Executive Chef, Head Chef, or equivalent in a multi-outlet or casino resort environment.
• Degree from an accredited culinary school preferred; a combination of education and extensive, successful executive-level culinary experience may be considered in lieu of the degree requirement.
• Current Washington State Food Worker Card and MAST permit, or the ability to obtain both upon hire; ServSafe Manager certification preferred.
• Demonstrated experience developing and mentoring culinary talent in fast-paced, guest-focused environments.
• Willing and available to work varied schedules, including nights, weekends, holidays, and special events

Skills, Abilities & Competencies

• Advanced understanding of financial reporting, cost controls, P&L analysis, menu engineering, and vendor negotiations.
• Proficiency across all culinary disciplines, including hot and cold production, butchery, baking, international cuisines, and large-scale banquet execution.
• Working knowledge of food safety and sanitation regulations, HACCP principles, and health department standards.
• Proficiency with kitchen and restaurant technology, including inventory management software, labor scheduling platforms, POS reporting, and food safety compliance tools.
• Ability to lead, motivate, and hold accountable a large, multi-outlet culinary team in a high-pressure operating environment.
• Communicate effectively with guests, team members, and external contacts. Read, write, and speak English fluently.
• High level of integrity, discretion, and commitment to confidentiality.
• Maintain a positive, professional, and productive demeanor.
• Move efficiently throughout the work area.

Obtain and maintain a valid gaming license, Food Handlers Certification, and MAST Certification