Blue Fusion Bistro Chef

Blue Lake Casino & Hotel

POSITION DESCRIPTION

MANAGEMENT RETAINS THE RIGHT TO CHANGE JOB DESCRIPTION AS DEEMED NECESSARY

Job Title: Blue Fusion Bistro Chef

Department: Blue Fusion Bistro

Reports To: Executive Sous Chef

FLSA Status:Non-Exempt

Prepared By:Director of F&B

Revised Date: July 29 2026

Approved By:President DOO

Approved Date: July 29 2026

JOB SUMMARY

This position is responsible for analyzing recipe costs determining profitability of items and makes weekly purchases. Other responsibilities include preparing and displaying the product while maintaining proper sanitation within the department. The Chef must perform these duties all while providing excellent guest service to our guests.

• Prepare quality consistent and well-presented food items to company standard.
• Ensure all guidelines and recipes are met and adhered to.
• Complete all specified opening set-up closing shut-down and side duties.
• Prepare and stock for daily operation.
• Maintain organization cleanliness and sanitation of the workspace and equipment.
• Assist fellow Team Members whenever necessary.
• Ensure a sense of urgency with all tasks.
• Be aware of and report necessary maintenance to supervisor.
• Practice proper food safety procedures and safe work environment standards.
• Maintain a good working relationship with all departments.
• Complete all other duties as assigned.
• Other duties as assigned by management including any supervisor manager or executive.

Promotes the following within the department and among all Team Members:

• Creates an atmosphere of FUN for all casino guests.
• Encourages mutual respect dignity and integrity with all Team Members by setting positive examples at all times.
• Maintains a professional departmental company and community reputation.

• To provide a safe work environment for Team Members through compliance with established safety guidelines identifying potential safety hazards and reporting same to the appropriate person for proper resolution.
• To maintain a professional departmental company and community reputation.
• To enforce performance standards policies and procedures as they relate to the department.

SUPERVISORY RESPONSIBILITIES

This position typically supervises a staff of approximately five to ten Team Members. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing hiring and training Team Members; planning assigning and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.Develops and manages department directors and managers. Liaison to the Blue LakeRancheria local community government agencies suppliers and vendors.

• Food Safe certificate
• Flexible schedule
• Command of the English language
• Work well independently and in a team environment with minimum supervisio
• Outstanding organizational time management and interpersonal skills
• An interest in working in a dynamic and rapidly changing and busy environment

EDUCATION and/or EXPERIENCE

High school diploma or GED equivalent and minimum one-year related experience or trainingand prefer candidate with five years or more experience.

LANGUAGE SKILLS

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

MATHEMATICAL SKILLS

Ability to add and subtract two-digit numbers and to multiply and divide with 10s and 100s. Ability to perform these operations using units of American money and weight measurement volume and distance.

REASONING ABILITY

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

CERTIFICATES LICENSES REGISTRATIONS

• While employed you must maintain a valid and active Blue Lake Tribal Gaming Commission License.
• Must maintain a valid food handlers card.

Familiar with sanitation standards for restaurants. Must be able to work without supervision.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Team Member is regularly required to stand; walk; use hands to finger handle or feel and reach with hands and arms. The Team Member is frequently required to talk or hear. The Team Member is occasionally required to climb or balance; stoop kneel crouch or crawl and taste or smell. The Team Member must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Team Member is regularly exposed to wet and/or humid conditions and moving mechanical parts. The Team Member is occasionally exposed to cigarette smoke wet and/or humid conditions toxic or caustic chemicals extreme cold extreme heat and to hazards of wet floors. The noise level in the work environment is usually loud.