We are seeking a Culinary Leader to join our team at the Spokane Tribe Resort & Casino. In this role, you will collaborate with the Executive Chef and Director of Food & Beverage on budgeting, food cost, and labor analysis. You will manage the sous chefs and guide their oversight of the kitchen staff, focusing on selection, training, and supervising daily work assignments.

Your responsibilities will include:

• Acting as a coach and mentor; managing performance by setting objectives and delivering performance reviews.
• Hiring, training, motivating, evaluating, and managing staff to ensure they receive adequate guidance and resources.
• Monitoring and training all staff in proper sanitation procedures.
• Overseeing daily production to ensure proper preparation.
• Preparing stocks, soups, and base sauces.
• Conducting daily walk-throughs and random food tastings.
• Assisting the Executive Chef in presenting new menu items and relevant culinary information.
• Participating in weekly production meetings to confirm all kitchen details.
• Monitoring cleaning and maintenance of all kitchen equipment.
• Making recommendations for equipment purchases and repairs.
• Assisting with placing food and cleaning supplies orders with vendors as needed.
• Performing other relevant duties as required.

Physical Demands: The team member is regularly required to talk, hear, taste, and smell. The role involves standing, walking, sitting, and using hands for up to 8 hours at a time. Regular lifting and moving of up to 60 lbs is required.

Regulatory and Compliance Responsibilities: Each team member must attend required training sessions and comply with local laws and regulations.

• Collaborative work environment with Executive Chef and Director of Food & Beverage.
• Opportunities for professional development and training.
• Performance reviews and feedback for staff.
• Involvement in menu development and culinary information presentations.

• Culinary Arts degree or advanced culinary arts certification preferred.
• Six years of successful culinary leadership experience.
• Organizational skills and budgeting experience.
• Ability to lead teams and achieve results.
• Problem-solving skills in a high-pressure environment.
• Proficient in English; bilingual skills preferred.