Plank House Restaurant Chef

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

About The Position

The Plank House Restaurant Chef leads food production across three dining experiences: the dining room, spirits tasting room, and casual upstairs space. The role is responsible for delivering high-quality, consistent, timely food and creating memorable guest experiences that reflect the region, its spirits, and the community. The chef works alongside the kitchen team during busy services and special events, collaborates with the Executive Chef on menus and seasonal updates, and partners with the Sous Chef on food costs and production targets. The position also oversees scheduling, inventory, food safety, sanitation, training, coaching, and performance evaluations. The chef is expected to foster a respectful, high-morale team, mentor Tribal Member employees in line with KKC's Tribal Member Preference practices, and support the team wherever needed. 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 work environment may include exposure to secondhand smoke. Accommodation is available for applicants who need it 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 proven expertise developed through years of kitchen experience.
Experience guiding teams of 10 or more people.
Knowledge of classic culinary techniques and contemporary approaches.
Ability to develop menus, control costs, and manage a kitchen.
Current or attainable Serve Safe certification.
Ability to meet licensing and background requirements and comply with drug-free workplace policies.
Must pass and remain in compliance with the Coquille Gaming Commission background check and drug-free workplace policies.
Ability to remain steady under pressure, make thoughtful decisions, and lead calmly in stressful or difficult moments.
Ability to stand for long periods and lift up to 50 pounds.
Availability to work weekends, evenings, and holidays.

Nice To Haves

Experience incorporating spirits into fine dining or creating story-driven pairing experiences.
Interest in using regional ingredients in fresh, creative ways.
Passion for mentoring Tribal Member employees in their culinary development.
Friendly, approachable attitude and clear, positive communication with guests and teammates.

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, focusing on quality, consistency, and timeliness.
Work alongside the team on the line, especially during busy services and special events.
Build schedules that support the team and balance business needs.
Treat team members fairly and respectfully while fostering teamwork and high morale.
Provide coaching, feedback, and performance evaluations to support employee development.
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 on recipe execution, portioning, and plating, while modeling efficiency and skill.
Uphold food safety and sanitation standards.
Mentor Tribal Member employees in line with KKC's Tribal Member Preference practices.
Support the team and perform other duties as assigned.