Executive Chef

Benefits of Working at Nisqually Red Wind Casino Include:

• FREE Medical/Dental/Vision (Spouse and dependent coverage is also available at low rates and reasonable deductibles)
• FREE Short-Term Disability, Life and Accident Insurance
• FREE Meal during shift
• FREE gaming license renewals
• FREE uniform dry cleaning services
• Paid Time Off
• Floating holidays
• 401(K) Retirement Program (match up to 4%)
• Tuition Reimbursement
• Health & Wellbeing Reimbursements
• Team Member Assistance Program (The Team Member Assistance Program (EAP) provides our team members and their eligible dependents with confidential access to short-term, professional counseling and legal services at no additional cost.)
• Team Member Awards and Incentives (perfect attendance awards and yearly service awards)
• Flex spending and Dependent care spending
• Career advancement opportunities
• Periodic Team Member contests and giveaways
• Team Member dining and gift shop discounts

POSITION OBJECTIVE: Ensure that Team Members are promoting the casino core values to accomplish the mission of the Nisqually Red Wind Casino.

Our Mission: To enhance continued economic viability and quality of life for the Nisqually Indian Tribe, our Team Members, and the neighboring communities

Our Vision: Creating incredible experiences.

Our Core Values: Integrity, Communication, Accountability, Respect, Teamwork

JOB SUMMARY: Actively manage multiple kitchens efficiently and profitably. Ensures that all kitchens provide nutritious, eye-appealing, flavorful, and properly executed food. Maintain a safe and sanitary work environment for all Team Members. Coach, guide, and lead Team Members in a manner that fosters personal and professional growth. Other duties include menu planning and preparation of budgets. Maintenance of payroll, food cost, inventory, ordering and other records. Some duties include but not limited to food preparation and the establishment of quality standards, training of Team Members in cooking methods, presentation techniques, portion control, and retention of nutrients.

QUALIFICATIONS:

• High school diploma or GED.
• Graduate from culinary school or equivalent.
• 5 years of experience as an effective manager in a high-volume kitchen operation.
• 3 years of experience leading a culinary operation with at least 3 revenue centers.
• 3 years of experience in a culinary leadership role in an operation with annual revenues in excess of $3M.
• Skilled in writing, interpreting, and training others on food preparation procedures.
• Training and knowledge of sanitation and safety laws and procedures.
• Must have a valid Driver License and provide a valid driver’s abstract that must not contain any disqualifying events per the NRWC Safe Driver Policy.
• Experience in project management.
• Expertise in menu development and costing.
• Expertise in problem solving.
• Excellent guest service skills.
• Ability to work productively and autonomously.
• Food handlers permit.
• Class 12 Mixologist permit.
• Experience operating and programing POS system.
• Pass NRWC pre-employment testing.
• Ability to work all shifts including weekends and holidays.
• Ability to obtain a Class III Gaming License.

DESIRED QUALIFICATIONS:

• 8 years of experience in high volume food preparation.
• Strong line cooking skills.
• ServSafe certification.
• Excellent verbal and written communication skills.
• Able to work under time constraints to produce food according to established standards
• Ability to multi-task.
• Demonstrates honesty in the workplace.
• Certification in NRWC’s “Service First” Program
• Demonstrates honesty in the workplace.

ESSENTIAL FUNCTIONS OF THE JOB:

• Interview, hire, evaluate, develop, lead, and coach Team Members through the daily routines to ensure consistency and quality.
• Maintain good communications with FOH Manager and F&B Director.
• Maintain good communications with other interconnected departments such as Marketing, Warehouse, Engineering, and Facilities.
• Practice and enforce company policies and procedures.
• Complete administrative tasks in a timely fashion.
• Ensure schedules and training of team members at a high efficiency level.
• Establish and implement quality standards for all menu items and for food production practices.
• Plan and price menus according to budget to include establishing portion sizes and standards of service for all menu items.
• Develop and lead all back of house Team Members.
• Responsible for the oversight of orders including support of the Shipping and Receiving Team for placement, receiving and quality of incoming products. 
• Responsible for the oversight of all back of house order guides, par lists and inventory levels including product rotation and waste controls.
• Responsible for menu development.
• Schedule and preside over scheduled Team Member meetings.
• Enforcement and oversight of proper cleanliness, safety and food handling procedures by all personnel in the prescribed Red Wind Casino’s operating standards.
• Collaborate with Food and Beverage Operations Manager and Director for reviews and revisions of menus to reflect changes in sales and seasonal trends.
• Establish and cultivate a strong working relationship with the Engineering and Facilities departments to ensure all kitchen equipment is properly maintained and on regular cleaning schedules.
• Perform other duties as assigned.

PHYSICAL REQUIREMENTS:

• Must be able to stand and/or walk for long periods of time and move from area to area in the kitchen.
• Must be able to bend, stoop, lift, and carry items weighing up to 50 pounds on a regular and continuing basis.
• Required to be able to reach with hands and arms.
• Must be able to read and write to facilitate the communication process.
• Ability to tolerate a smoke- filled environment.

Native American Hiring Preference

Rev 8.19.2025