Steakhouse Culinary Lead & Kitchen Supervisor

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

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.