TITLE:

Chef de Cuisine

 

LAST UPDATED:

February 5, 2026

 

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Executive Chef

FLSA STATUS:

Exempt

COMP LEVEL:

13

 

 

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Summary:  Supervises and coordinates the activities of the cooking staff within a high-volume casino food operation (including but not limited to Deli, Employee Dining Room, Restaurant/Lounge, Banquets & multiple Casual Dining venues).

 

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

 

Essential Job Functions:

• 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. Ensures area is properly staffed.
• Monitors activities of other staff and provides instructions in the finer points of cooking; follows general standards per the department and position; trains new employees and monitors training by training buddies.
• Performs or assists other staff in performing duties, such as cooking, carving meat, preparing dishes and sauces, and/or cleaning areas.
• In association with the Executive Chef, plans and develops menus.
• Tests new products and recipes and reviews kitchen operations for improvements in the food production area.
• Conducts standard operating training for kitchen personnel, including sanitation and food production.
• Calculates food costs for restaurant menus; maintains cost control records; reviews food and labor costs with the Executive Chef and/or the Food & Beverage Manager.
• Monitors guest satisfaction with food; resolves any problems that occur during the assigned shift.
• Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents, and reports, and reviewing food and labor costs with the Executive Chef and/or Food and Beverage Manager.
• Requisitions supplies, prepares inventories as requested, tracks products delivered, and ensures proper billing of items.
• Completes HACCP reports, monitors time and temperature recording.

 

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision.
• Learns, comprehends, and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Title 31 Regulation requirements.
• Follows all Corporate and departmental safety policies and procedures.

 

Supervisory Responsibilities:

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision.
• Interviews and trains employees.
• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.
• Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.
• Ensures the hiring, training, promoting, assigning, disciplining, and discharging of employees are in accordance with Tribal Law, including, without limitation, the Tribal Employment Rights Ordinance (TERO).

 

Required Knowledge of:

• Standard menu and recipe planning and development.
• Principles, practices, and processes of food preparation and delivery.
• Principles, practices, and processes of safe food handling.
• Principles, practices, and processes of inventory control and ordering systems.
• Methods and strategies of calculating and monitoring food production costs.
• Computer hardware and software applications.
• Supervisory principles, practices, and methods.

 

Required Skill in:

• Preparing food, food products, and menus.
• Testing and creating new recipes.
• Recog