Chef de Cuisine - Team Member Dining

A FULL HOUSE OF TOTAL REWARDS

• Competitive Compensation: Starting salary range $77,837.23 - $85,620.95/year, depending on experience, with opportunities for annual performance-based increases. The role offers a potential career earning trajectory reaching up to $112,085.62/yr. over time.
• 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

The Chef de Cuisine - Team Member Dining is the senior culinary manager with responsibility for planning and preparing meals for team members daily in a 24 hours service venue. The Chef de Cuisine develops the “Snoqualmie Culinary Team” through hiring, training, demonstrating leadership, coaching, and developing their team’s skills on a daily basis. The Chef de Cuisine – Team Member Dining creates a motivational environment by being approachable and available to management and team members. The Chef de Cuisine encourages constructive ideas, involves the team when setting objectives and keeps the team aware of immediate direction or plans.

SUPERVISORY SCOPE  

• Sous Chef
• Lead Cook
• Line Cook
• Prep Cook

ESSENTIAL DUTIES / RESPONSIBILITIES

• Responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicating any facilities needs to the proper department.
• Establishes production needs, facilitates production, delegates appropriate tasks to the Sous Chef and ensures task completion.
• Responsible for all administrative tasks of the outlet as delegated by the Executive Sous Chef , including regular reports to the Executive Sous Chef, daily log entries about operations, team member evaluations, and daily time and attendance monitoring and approval.
• Responsible for all menu planning, special events for team members, inventory, and daily kitchen operations.
• Responsible for ordering, product specifications, quality of food products and end of month inventory.
• Maintains controls for reducing and tracking waste.
• Determines hiring needs for the department and coordinate those efforts with HR and the Executive Sous Chef.
• Responsible for monitoring training of all employees in their department, with direct responsibility to train the Sous Chef.
• Coaches their team to achieve desired results including leadership development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group.
• Other duties as assigned

REQUIREMENTS

Education and Experience:

• Five (5) years of culinary experience coupled with at least three (3) years’ experience as Supervisor or Sous Chef
• Knowledge of proper food handling procedures

Skills and Abilities:

• Strong organizational and communication skills.
• Computer experience and knowledge (Microsoft Word, Excel and Outlook).
• Desire to mentor the next generation of Chefs
• Strong culinary knowledge and foundational cooking techniques

PREFERRED

Education and Experience:

• Culinary Degree or ten (10) years combined culinary specific industry experience.
• Two (2) years of culinary management experience in multi-unit operations.
• Experience in multiple cooking styles and service models.

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.