FB Traditions Outlet Chef

Wildhorse Resort Casino
Pendleton, OR 97801, USA

WAGE RANGE: $45K-$85K
OPEN UNTIL FILLED: 1ST PULL DATE: SEPTEMBER 24, 2026

JOB SUMMARY

Creates a highly motivated environment with open communication and synergy between all team players. Managing the daily operations of the main kitchen with assistance from the Executive Chef/Executive Sous Chef when business dictates. The Outlet Chef is a working Chef position and will assist where needed. Will have a modern outlook and working knowledge of all kitchen equipment, operations, sanitation, inventory, and extensive culinary experience.

Will be a part of future planning, budgets, building new training programs, and staff retention/hiring. Takes part in community activities with schools and fundraisers. Ensures the team is achieving food and beverage revenue, profits, and customer & employee satisfaction, by overseeing staff, hiring team members, conducting training, assisting in ordering, food production, and menu development.

ESSENTIAL JOB FUNCTIONS
:

• Manages staff according to business levels and anticipates business for future needs to ensure smooth service, transitions, and customer satisfaction.
• Daily supervision of staff, hiring of staff, performance reviews, counseling, awards, training/coaching, operational orientation, staff development and scheduling, and recommended disciplinary action as instructed by the Executive Chef.
• Participation and development of a Tribal member workforce.
• Ensures customer satisfaction through prompt, efficient, and friendly service, placing the guests’ interests and needs first and instilling this philosophy with line staff.
• Promotes a professional, clean, safe, healthy, and respectful work environment always, for employees and guests. Addresses critical needs immediately and professionally.
• Supervision of staff to include scheduling, leave approval, operational orientation and job training, performance coaching, counseling, and evaluations. Administers supervisory functions as needed or directed.
• Assists in other areas that have an opportunity to cover management voids. Is expected to recommend and implement appropriate changes to remedy management or customer concerns.
• Trains staff and monitors their performance; FIFO; preparation; storage, date, and label of all food items, ensuring that safety and health policies are followed at all times.
• Creates prep lists and chef features for multiple outlets, trains FOH and BOH staff on all food-related items and holds the team accountable for recreating all food items.
• Ensures that menu/product specifications, checklists, and plating/production guides are implemented and used by staff per area.
• Assists on special projects as assigned by the Executive Chef, banqueting, menu development, costing, food purchasing, and EDR food quality.
• Trains new hires making sure that all points in Wildhorse Resort & Culinary Training Manual and all necessary classes are completed.
• Works closely with F & B Administrative assistant, HR, and Finance to ensure all employees’ paperwork is kept current and in order.
• Works closely with Warehouse and Food Buyer to ensure proper items are ordered and received promptly according to production timelines.
• Works to ensure the accuracy of the Eatec Inventory System and keeps financial information confidential.
• Attends weekly catering, warehouse, F & B, and sous chef meetings or as assigned by the Executive Chef.
• Complies with health regulations, state, and federal regulatory laws, Employee Handbook, department policy and procedures, safety codes, etc
• Ensures that operation of equipment, tools, and materials are handled in a safe manner and accordance with manufacturer’s guidelines.
• Communicates with genuine confidence to our guests, employees, and…