Head Room Chef – Multi-Outlet Kitchen Leader

Muckleshoot Casino Resort; Auburn (WA); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Fully paid medical, prescription drug,

Dental and vision coverage

Complimentary meals

Employee parking

Employer-paid life insurance

Long-term disability and AD&D

Flexible Spending Account options

Retirement plans

Job summary

Muckleshoot Casino Resort is seeking an experienced kitchen leader to oversee all kitchen operations, ensuring top-notch food quality and guest service across outlets. You will schedule staff, plan daily specials, and work with the Executive Chef on procedures, costs, and standards.

Ideal candidates bring 5–7 years as a Sous Chef/Restaurant Chef over multiple outlets, plus 1–2 years of management and a valid Serve Safe certificate. WA health compliance and leadership skills are essential.

Qualifications

• Culinary Arts Degree required.
• 5–7 years’ experience as Sous Chef or Restaurant Chef overseeing multiple outlets.
• 1–2 years of Kitchen management experience.
• supervises a staff of 100+ employees.
• WA State Health Card/Food Handler permit required.
• Must have a valid Serve Safe Certificate.

Responsibilities

• Oversee efficient operation of the kitchen and maintain safety standards.
• Schedule and train kitchen staff and plan daily lunch/dinner specials.
• Provide input to Executive Chef on procedures and operations.
• Manage inventory, order products, and control costs.
• Maintain cleanliness and organization of walk-ins and storage areas.
• Mentor kitchen personnel and promote a positive work environment.

Skills

Leadership

Team management

Communication skills

English fluency

Sanitation knowledge

Education

Culinary Arts Degree

Tools

Serve Safe Certificate

Job description

Muckleshoot Casino Resort is seeking an experienced kitchen leader to oversee all kitchen operations, ensuring top-notch food quality and guest service across outlets. You will schedule staff, plan daily specials, and work with the Executive Chef on procedures, costs, and standards.

Ideal candidates bring 5–7 years as a Sous Chef/Restaurant Chef over multiple outlets, plus 1–2 years of management and a valid Serve Safe certificate. WA health compliance and leadership skills are essential.