The Swinomish Casino & Lodge is a tribal casino located in Anacortes, Washington, USA. The casino features slot machines, table games, as well as a hotel with 98 rooms, an RV park, and several dining options.
The casino is owned and operated by the Swinomish Indian Tribal Community. It is open form 8 am to 2 am, seven days a week and offers a variety of entertainment options, including live music and special events.
Location:
Casino & Lodge | Address:
Anacortes, WA | Organization:
Sports Bar & Grill | Job Type:
Full-Time |
SUMMARY
The Room Chef is responsible for overseeing all culinary operations for the Sports Bar and Carver’s restaurant, ensuring high standards of food quality, consistency, sanitation, and team performance. This position plays a critical leadership role in menu development, inventory and cost control, and staff supervision. The Room Chef will coach and mentor the kitchen team to deliver an outstanding guest experience in line with Swinomish Casino & Lodge standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Lead and manage all kitchen operations for assigned outlets (Sports Bar and Carver’s).
- Recruit, hire, train, evaluate, and supervise kitchen staff in accordance with company policies and applicable laws.
- Schedule culinary team efficiently to meet labor cost targets while maintaining high service standards.
- Foster a positive, respectful, and professional kitchen environment.
- Maintain recipe accuracy, portion control, presentation quality, and production timelines.
- Ensure compliance with food safety, sanitation, and workplace safety standards.
- Monitor food and labor costs; implement cost-control strategies to meet budgetary goals.
- Conduct regular inventory of food, supplies, and equipment; ensure proper storage and rotation.
- Collaborate with the Executive Chef on menu development and updates.
- Maintain kitchen cleanliness, equipment maintenance schedules, and standard operating procedures.
- Provide hands-on leadership during meal service and support team during high-volume periods.
SUPERVISORY RESPONSIBILITIES
Directly supervises Kitchen Supervisors and line-level culinary staff. Responsibilities include:
- Interviewing and hiring employees
- Providing onboarding and ongoing training
- Delegating daily kitchen responsibilities
- Conducting performance reviews
- Enforcing discipline and resolving conflicts
- Coaching team members to uphold service standards
EDUCATION/EXPERIENCE:
- Associate degree in Culinary Arts or related field preferred
- Minimum of 4 years of culinary experience with 2 years in a supervisory/lead role
- Equivalent combination of education and relevant experience accepted
- Experience with POS systems and kitchen software preferred
KNOWLEDGE, SKILLS, & ABILITIES
- Strong leadership and team management skills
- Proficient in food preparation techniques, sanitation, and kitchen equipment
- Knowledge of inventory control, cost management, and portioning standards
- Ability to work in a fast-paced environment while maintaining quality and consistency
- Excellent communication, time management, and problem-solving skills
