We-Ko-Pa Casino - Chef De Cuisine
About The Position
The Chef De Cuisine oversees back-of-house kitchen operations for Ember, the fine-dining restaurant at We-Ko-Pa Casino Resort. Reporting to the Executive Sous Chef, this role manages daily kitchen operations, including menu development, ordering, preparation, recipes, evening dining service, and quality and presentation of dishes. The position also provides culinary support to resort banquets, restaurants, buffets, and quick-serve outlets as business demands. The Chef De Cuisine oversees dinner service, seasonal menu rotations, competitive-set analysis, recipe consistency, food costing, and scheduling of back-of-house team members. The role is responsible for tasting menus and group-event menus and their execution, and for helping successfully open the fine-dining restaurant. The Chef De Cuisine leads and trains cooks and stewards, maintains food safety and sanitation standards, and promotes the resort’s We-Ko-Pa-Way Service Culture.
Requirements
- At least 2 years of experience as an Executive Chef or Chef De Cuisine at a diamond-rated restaurant or comparable is listed as preferred.
- Highly skilled in overall kitchen operations and menu planning.
- Experience in high-volume, multi-unit operations.
- Must have a valid food handler’s permit and ServeSafe certification.
- Must have valid Title 4 training and liquor management training.
- Must be able to lift more than 50 pounds and push or pull 100 pounds.
- Must be able to obtain and maintain a State/Tribal License, including an extensive background check.
- Must pass a pre-employment drug test.
- A culinary practical is required.
Nice To Haves
- A new restaurant or resort opening experience is highly preferred.
- Four to five years of diamond resort and/or casino experience is preferred.
- A culinary degree is preferred.
- Qualified applicants who are members of federally recognized Indian tribes receive preference; applicants seeking Indian Preference must submit a Certificate of Indian Blood (CIB) with their application.
Responsibilities
- Provide exceptional service to internal and external guests in accordance with We-Ko-Pa Way Service Standards and the resort service guide.
- Manage costs, menu development, plate presentations, production, stewarding, and staffing for the specialty restaurant, and support other back-of-house operations as needed.
- Help execute the opening of the fine-dining restaurant.
- Oversee back-of-house restaurant service and support resort banquets and special events.
- Maintain culinary training initiatives covering food safety, sanitation, cooking procedures, and the care and use of culinary tools.
- Comply with state health regulations and IHS health inspections; maintain food safety and sanitation, proper food labeling and storage, and waste control.
- Teach butchering, carving, and basic cooking fundamentals in supervised areas.
- Oversee back-of-house cooks and stewards and lead food preparation according to production sheets.
- Ensure efficient service lines and implement standard operating procedures, menu specification books, recipes, and build sheets, including portion control, plate appearance, and proper preparation.
- Train line cooks in sanitation, cleaning, and safety, including the expectation to clean as they go.
- Contribute to team efforts and perform other related duties as required.
- Complete a culinary practical and obtain and maintain required state or tribal licensing.
- Pass a pre-employment drug test.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
