Hamleys Steakhouse Culinary Lead

Wildhorse Resort and Casino; Pendleton (OR); On-site; USD 30,000 - 33,000; Full time

Job summary

Wildhorse Resort and Casino in Pendleton, OR is seeking a kitchen professional to prepare, cook, and present items according to recipes and menu specs. You will help run the kitchen line in the Sous Chef’s absence.

This role requires five years of kitchen experience, supervisory exposure, a high school diploma or ten years’ experience, and a Food Handler Certificate within 30 days. You must be able to work all hours, weekends, and holidays, and lift up to 50 lbs.

Qualifications

• Five (5) years of kitchen experience.
• Six (6) months of supervisory experience in a kitchen setting.
• High school diploma/GED or ten years’ experience.
• Three (3) years of cooking experience with meats, fish, poultry, vegetables, and grains using different methods.
• Functionally literate: read and follow written recipes and procedures.
• Must possess or obtain a Food Handler Certification within 30 days of employment.
• Understands and follows all food safety criteria.
• Needs to stand and/or walk for long periods; lift up to 50 lbs.
• Effective communication and interpersonal skills; able to work all hours, weekends, holidays.

Responsibilities

• Prepare meals according to menu and recipes.
• Oversee operation of the kitchen line in the Sous Chef’s absence.
• Assist in staff training and monitor health/safety compliance.
• Maintain sanitary and orderly kitchen and storage areas.
• Assist with inventory, ordering, and freight handling as needed.
• Ensure prompt, efficient, and friendly service to guests.

Skills

Kitchen experience

Supervisory experience

Food Handler Certification

Read and follow recipes

Criminal history check

21 years or older

Education

High school diploma/GED

Job description

WAGE RANGE: $22.00-$24.00
OPEN UNTIL FILLED: 1ST PULL DATE: NOVEMBER 5, 2026

JOB SUMMARY

Responsible for attractively preparing, cooking, and presenting food items. Follows set recipes and menu specifications. Always places customer satisfaction and safe food handling first. Oversees operation of the kitchen line in the Sous Chef’s absence. May work in any kitchen position depending on experience and business needs.

ESSENTIAL JOB FUNCTIONS:

• Ensures customer satisfaction through prompt, efficient, and friendly service.
• Assists Sous Chef in training staff and monitors their handling and preparation of food items, ensuring that health and safety policies are met at all times.
• Prepares meals according to menu and recipe.
• Constantly maintains the kitchen and supply room in a sanitary and orderly fashion.
• Informs the Sous Chef/Restaurant Manager of any proble
• When needed, assists with inventory, ordering, putting freight away, and/or cleaning.
• Able to work in a fast-paced, stressful environment and accomplishes tasks promptly.
• Complies with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.
• Promotes a clean, safe, and healthy work environment for employees and guests. Promptly reports all concerns to Sous Chef/Restaurant Manager.
• Ensures that the operation of equipment, tools, and materials is handled safely.
• Promotes guest service standards through courteous and respectful behavior.
• Performs other duties as assigned by the Sous Chef/Restaurant Manager.
• Ensures customer satisfaction through prompt, efficient, and friendly service.

PROMOTE WRC QUALITY SERVICE STANDARDS:

SAFETY: Ensuring a safe experience by protecting the welfare of all.

INTEGRITY: Expecting personal accountability at every level.

COURTESY: Creating an exceptional customer service experience for everyone.

TEAM: Functioning together to create a cooperative and positive experience.

SHOW: Providing flawless experience –a clean and cared-for resort.

SUPERVISORY AUTHORITY:

• On-shift Kitchen Employees in the absence of a Sous Chef.

SIGNATORY ABILITY

MINIMUM QUALIFICATIONS

• Five (5) years of kitchen experience.
• Six (6) months of supervisory experience in a kitchen setting.
• High school diploma/GED or ten years’ experience.
• Three (3) years of cooking experience with an understanding of cooking meats, fish, poultry, vegetables, and grains using different methods.
• Functionally literate: able to read and follow written recipes and procedures.
• Must possess or obtain a Food Handler Certification within 30 days of employment.
• Understands and follows all food safety criteria.
• Needs to stand and/or walk for long periods; perform repetitive motions with wrists, hands, and fingers; and lift and maneuver up to 50 lbs.
• Effective communication skills – verbally able to provide instruction, responds to questions and has exceptional interpersonal skills and abilities.
• Available to work all hours, shifts, weekends, and holidays.
• Excellent personal hygiene and appearance.
• Maintains a positive attitude toward all employees and guests.
• Requires a criminal history background check.
• Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:

• Good working knowledge of professional kitchen, equipment, and food products.
• Maintains effective communication with front/back of house staff on guest service needs/orders.

DISCLAIMER

This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified or assigned at any time based on business needs.