Chef de Cuisine

Emerald Queen Casino & Hotel is a distinguished entertainment and hospitality establishment located in the Pacific Northwest. The brand comprises two prominent locations: the original Emerald Queen Casino in Fife and the newer Emerald Queen Casino in Tacoma. The Fife location is renowned as a popular local destination, hosting a vibrant atmosphere with over 2,300 slot machines, 103 comfortable hotel rooms, and a spacious 25,000-square-foot multi-purpose event space including a ballroom. A hub for concerts and entertainment, the Fife property combines gaming excitement with refined hospitality to attract a diverse clientele.

The Tacoma location, a $400 million project opened in June 2020, represents a contemporary Vegas-style gaming experience. It features an expansive gaming floor with over 2,100 slots and more than 60 table games, alongside 155 hotel rooms and suites to accommodate guests. This site is home to six distinct dining venues and a 250-seat sports bar, ensuring a comprehensive and diverse culinary experience. Furthermore, Tacoma’s design highlights Coast Salish artwork and architecture created by members of the Puyallup Tribe, underscoring the casino’s cultural significance and dedication to honoring local heritage. The property was built with sustainability in mind, using recycled materials and energy-efficient design elements that meet or exceed state energy codes. The Emerald Queen Event Center at Tacoma is a state-of-the-art facility that hosts indoor events with seating capacity for over 1800 concert-goers, making it a major entertainment hub in the region.

The Chef de Cuisine role within Emerald Queen Casino is an essential leadership position responsible for the operations and quality of the culinary department across these renowned properties. This full-time role demands a proactive leader who ensures operational efficiency, maintains culinary consistency, and upholds the highest kitchen standards. The Chef de Cuisine is integral to menu development, including creating daily specials that appeal to a wide-ranging audience, leveraging culinary expertise to enhance offerings and optimize kitchen procedures. Another vital aspect of this role includes managing staff schedules to ensure the kitchen is fully and efficiently staffed, particularly during busy service periods.

This position requires a leader who is hands-on – maintaining active involvement on the kitchen line during regular shifts, while also guiding and training kitchen staff. The Chef de Cuisine fosters a positive and professional kitchen environment, encouraging teamwork and continuous professional development among culinary staff members. Inventory management is another crucial aspect, with responsibilities encompassing monitoring stock levels, performing portion control, and safeguarding kitchen supplies and equipment. The culinary leader oversees cleanliness and organization by implementing structured daily and weekly prep and cleaning checklists. Attention to food safety, sanitation standards, and consistent quality control are paramount in delivering an exceptional guest experience.

Additionally, the role demands adaptability and readiness to take on any additional tasks that support the culinary team’s success and the broader operational goals of the casino. Compensation for the Chef de Cuisine position is competitive and tailored based on experience and qualifications. Beyond salary, the employer offers comprehensive benefits including employer-paid medical, dental, vision, and life insurance, reflecting the company’s commitment to employee well-being. Overall, this role is a unique opportunity to join a dynamic and culturally rich hospitality enterprise that prioritizes quality, innovation, and guest satisfaction.