Plank House Restaurant Chef

Ko-Kwel Casino Resort Coos Bay•North Bend, OR

About The Position

The Plank House Restaurant Chef leads food production and kitchen operations across three dining areas: the dining room, spirits tasting room, and casual upstairs space. The role focuses on delivering high-quality, consistent, timely food and creating welcoming dining experiences that showcase the region, its spirits, and its community. The Chef works alongside the kitchen team during busy services and special events, collaborates with the Executive Chef and Sous Chef, and supports staff development and Tribal Member employee mentorship. This is a hands-on, active role that involves extended periods on your feet, lifting up to 50 pounds, and working weekends, evenings, and holidays. The pace can be demanding, and the work environment may include exposure to secondhand smoke. The Chef must remain calm and make thoughtful decisions under pressure. Reasonable accommodations are available for individuals who need them to perform the work.

Requirements

Five or more years of experience in upscale or high-volume restaurants, including at least one year leading a team.
Formal culinary training or equivalent proven expertise developed through years of kitchen experience.
Experience leading teams of 10 or more people.
Knowledge of classic culinary techniques and global flavors and contemporary approaches.
Skills in menu development, cost control, and kitchen management.
Current or attainable Serve Safe certification.
Ability to meet licensing and background requirements and comply with drug-free workplace policies.
Must pass and remain compliant with the Coquille Gaming Commission background check and drug-free workplace policies.
Ability to work weekends, evenings, and holidays.
Ability to remain on your feet for extended periods and lift up to 50 pounds.
Ability to stay steady under pressure, make thoughtful decisions, and lead calmly during stressful or difficult moments.
Friendly, approachable attitude and ability to communicate clearly and positively with guests and teammates.

Nice To Haves

Experience incorporating spirits into fine dining or creating storytelling-focused pairing experiences.
Interest in creatively incorporating regional ingredients into cooking.
Passion for mentoring Tribal Member employees and supporting their culinary development.

Responsibilities

Maintain a safe, clean, and welcoming space for guests and team members, and report safety concerns to the Safety Committee.
Lead food production across all three dining areas, maintaining quality, consistency, and timeliness.
Work alongside the team on the line, particularly during busy services and special events.
Build schedules that support the team and balance business needs.
Treat team members fairly and respectfully, fostering teamwork and high morale.
Coach employees, provide feedback, and conduct performance evaluations.
Ensure dishes meet Plank House standards for flavor and presentation.
Maintain appropriate stock levels to support uninterrupted service.
Collaborate with the Pastry/Bakery team on desserts and specialty items.
Work with the Executive Chef to develop menus, daily features, and seasonal updates.
Partner with the Sous Chef to manage food costs and production targets.
Train staff in recipe execution, portioning, and plating, while modeling efficiency and skill.
Maintain high standards of food safety and sanitation.
Mentor Tribal Member employees in accordance with KKC's Tribal Member Preference practices.
Provide additional support as needed and perform other duties as assigned.