Shoshone Rose Casino & Hotel is currently accepting applications for multiple positions. We are looking for motivated individuals seeking a career in the industry. Stop by and pick up an application today.

Available positions can change on a daily basis but we always accept applications for the Restaurant, Player’s Club, and Cage.  Please contact Human Resources for an up-to-date list.

Human Resources
(307) 206-7000

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Opening October 10, 2018                                      Closing: Open Until Filled


Job Title:        Executive Chef

Department:  Food and Beverage

Reports To:    Food and Beverage Manager

Supervises:     Kitchen/banquet cooks

Positions:        (1) Full Time

Salary:            DOE



The Executive Chef is responsible for all food production including all items produced for restaurants, banquets and snack bar.  There may be outside events that may be catered.  Responsible for menu development, food purchase specifications and standardized recipes.  Development and monitoring of food and labor budgets for department also fall within this individuals purview, as does staff supervision.  The Executive Chef is responsible for maintaining the highest professional food quality and hygiene standards throughout the operation.



Bachelor’s degree in Culinary arts or 10 years of culinary experience.  Detailed knowledge of purchasing, ordering, receiving, food costing and inventory.  Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures. Good communication and public relation skills. Broad variety of tasks and deadlines requires an irregular work schedule. Must be at least 21 years of age to be on the gaming floor, submit to drug testing, fingerprinting, background check, and be able to obtain a Gaming License or Work Permit.



DUTIES: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)


  1. The Executive Chef will schedule and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical, technically correct and within budged labor cost goals.
  2. The Executive Chef ensures that high standards of hygiene, cleanliness and safety are maintained throughout the kitchen area at all times.
  3. The Executive Chef evaluates food products to ensure that company quality standards are consistently attained.
  4. The Executive Chef evaluates food products to ensure that company quality standards are consistently attained.
  5. The Executive Chef plans menus for all food outlets in the business.
  6. This position will prepare necessary data for applicable parts of the budget; The Executive Chef projects annual food, labor and other costs and monitors actual financial results and takes corrective action, as necessary, to ensure that financial targets are met.
  7. The Executive Chef establishes, and maintains, controls to minimize food waste and theft.
  8. Will work with all staff to reduce turnover.
  9. The Executive Chef safeguards all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques.
  10. This position will work with the Food and Beverage Manager to order product, but will ensure that established Accounting Procedures are met.
  11. This position will ensure all banquet events meet the needs of the guests and that all food and drinks are served on time. We want our banquets to be looked at in a positive light as it will be a fast growing segment of our company.
  12. Will work with F & B Manager to correctly inventory product on a monthly basis and end of year. The inventory will be completed after close the last day of the month and after close the last day of the year.
  13. The Executive Chef develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality.
  14. The Executive Chef implements measures to minimize food costs; exercise portion control for all items served and work with the Food and Beverage Manager in establishing menu selling prices.
  15. Manages process and program to effectively control and reduce loss time injuries.
  16. This position along with the Food and Beverage team assists in maintaining a high level of service principles in accordance with established standards.
  17. Timely completion of departmental property and safety reports.
  18. Knowledgeable of applicable OSHA Compliance, EAP regulations.
  19. Training in the use of supplies, equipment, chemicals, and MSDS. Will also establish and maintain a regular cleaning and maintenance schedule for all kitchen/banquet areas and all kitchen/banquet equipment.
  20. Review departments financial data, record keeping for inventory control, tracking supplies and equipment


  1. Comply with Tribal/State Compact, Tribal Gaming Ordinance, Tribal Internal Control System, tribal Regulations, and all applicable Tribal Federal, and State Laws.
  2. Meet with departmental directors and manages as necessary.




This position demonstrates an ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.  The Executive Chef demonstrates an ability to interact positively with supervisor, management, co workers, members and the public to promote a team effort and maintain a positive and professional approach.



All Candidates must adhere to Shoshone Rose Casino & Hotel, Personnel Handbook and Code of Ethics.




Work is generally performed in or around a casino environment, office or front desk setting with exposure to second hand smoke and high noise levels.  Working evenings, graveyards, weekends, and holidays may be required.



  1. Employees are regularly required to talk, hear, listen and follow directives.
  2. Employees may stand, walk or sit for extended periods of time, may be required to climb, balance, stoop, kneel, crouch, or crawl.
  3. Employees are repeatedly required to reach with hands and arms and use hands to finger, handle or feel objects, tools, controls or office equipment.
  4. Employees specific vision abilities required by the this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust and focus.
  5. The noise level is usually moderate increasing to loud when on the casino floor.
  6. The employee may be required to lift up to 30-50 lbs by self.
  7. Employee must be able to operate equipment or execute job in mentally and physically stressful situations.








Shoshone Rose Casino & Hotel, is an equal opportunity employer, is committed to the principle of diversity and affirmatively encourage Eastern Shoshone Tribal members, Veterans and other ethnicities to apply.