Lead Chef - Upscale Dining & Menu Innovation

Ko-Kwel Casino Resort; North Bend (OR); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health care benefits

401(k) retirement with 4% companymatch

Generous time off policy

Job summary

Ko-Kwel Casino Resort’s Plank House seeks a seasoned Chef to lead and train a high-volume kitchen team on Oregon’s southern coast. You will oversee three dining concepts, ensure top quality, and drive performance across service periods.

You will mentor Tribal Member employees, develop menus with seasonal updates, and partner with the Executive and Sous Chef to manage costs and production targets. Strong leadership and culinary creativity are essential.

Qualifications

• Five+ years in upscale or high-volume restaurants with at least 1 year leading a team.
• Formal culinary training or proven kitchen expertise.
• Experience guiding teams of 10+ people with confidence and fairness.
• Deep knowledge of classic techniques with curiosity for global flavors.
• Ability to develop menus, control costs, and manage kitchen operations.

Responsibilities

• Lead food production across dining areas with focus on quality, consistency, and timeliness.
• Collaborate with team on line during busy services and events.
• Build schedules that balance business needs and staff development.
• Coach, provide feedback, and evaluate performance for growth.
• Ensure dishes meet Plank House standards for flavor and presentation.
• Maintain stock levels to ensure smooth service and collaborate with pastry/bakery for desserts.
• Develop menus with the Executive Chef and control food costs with the Sous Chef.
• Train staff on recipe execution, portions, and plating; model efficiency.

Skills

Team leadership

Menu development

Cost control

Kitchen management

Food safety

Mentoring

Communication

Coaching

Planning schedules

Education

Culinary training

Serve Safe certification

Job description

Ko-Kwel Casino Resort’s Plank House seeks a seasoned Chef to lead and train a high-volume kitchen team on Oregon’s southern coast. You will oversee three dining concepts, ensure top quality, and drive performance across service periods.

You will mentor Tribal Member employees, develop menus with seasonal updates, and partner with the Executive and Sous Chef to manage costs and production targets. Strong leadership and culinary creativity are essential.