Executive Kitchen Leader - High-Volume Casino

Spirit Mountain Gaming Inc; Oregon, Northern (WI, KY); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Spirit Mountain Casino in Grand Ronde, OR, is seeking a kitchen supervisor to oversee high-volume food operations across deli, employee dining, restaurant/lounge, banquets and casual venues.

Requires an Associate’s Degree in culinary arts, 3 years of high-volume cooking experience, 1 year supervisory experience, and a current ServSafe certificate. Responsibilities include scheduling, cost control, training, safety, and collaboration with the Executive Chef.

Qualifications

• Associate's Degree in culinary arts or related field and 3 years high-volume cooking experience with 1 year supervisory experience, or equivalent.
• Low security gaming license issued by the Grand Ronde Gaming Commission.
• Must have up-to-date ServSafe Food Manager Certificate.

Responsibilities

• Supervises and monitors daily operations within the assigned food area; ensures quality of food and appropriate staffing levels.
• Prepares schedules for employees, including work shifts, lunches, and breaks.
• Trains new employees and monitors training; conducts standard operating training for kitchen personnel, including sanitation and food production.
• Calculates food costs for restaurant menus and maintains cost control records.
• Requisitions supplies and tracks inventory; ensures proper billing of items.
• Ensures guest satisfaction and resolves issues during shifts.

Skills

Supervisory experience

Cooking

Menu planning

Food safety

Education

Associate's Degree in culinary arts

ServSafe Certification

Tools

ServSafe knowledge

Job description

Spirit Mountain Casino in Grand Ronde, OR, is seeking a kitchen supervisor to oversee high-volume food operations across deli, employee dining, restaurant/lounge, banquets and casual venues.

Requires an Associate’s Degree in culinary arts, 3 years of high-volume cooking experience, 1 year supervisory experience, and a current ServSafe certificate. Responsibilities include scheduling, cost control, training, safety, and collaboration with the Executive Chef.