EXECUTIVE CHEF

The Executive Chef leads all culinary operations by directing, training, and developing chefs, cooks, and kitchen staff across multiple dining outlets to ensure exceptional food quality, efficient production, and consistent execution. This role oversees menu preparation, nutritional standards, safety and sanitation compliance, cost control, and kitchen performance while maintaining a high level of professionalism, operational effectiveness, and team engagement within a fast‑paced casino environment.

Starting Salary: $100,000 per year based on experience

• Five to seven years of experience as a pastry chef, chef d' cuisine, or sous chef

• Four‑year degree in a related field or equivalent work experience (Preferred)

• Valid gaming license before starting, ServSafe Certification, and applicable health certifications

• Ability to analyze and interpret departmental needs and results

• Ability to solve complex problems and multi-task

• Ability to perform duties under frequent time pressures in an interruptive office

• Knowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standards

• Ability to work an irregular schedule due to a broad variety of tasks and deadlines

• Ability to work in office and kitchen environments including exposure to smoke, bright lights, and noise.

ADDITIONAL REQUIREMENTS

• Ability to work in a high-volume kitchen environment

• Ability to stand for extended period and perform repetitive motion

• Ability to lift, carry, bend, reach and handle hot or cold items safely

• Compliance with all company policies, safety procedures, and regulatory requirements.

• Development and management of the kitchen budget

• Training kitchen personnel in safe operating procedures for all equipment, utensils, and machinery

• Establishing maintenance schedules based on manufacturer instructions

• Providing safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, bloodborne pathogens, and personal protective equipment

• Reviewing staffing levels to maintain budgeted employment (direct & contracted) and delegating authority and responsibilities

• Interviewing, hiring, developing, and evaluating staff

• Training kitchen personnel to prepare all food while retaining maximum nutrients and meeting dietary requests including low‑fat, low‑sodium, vegetarian, and low‑calorie meals

• Controlling food costs and establishing purchasing specifications, storeroom requisition systems, product storage, portion control, and waste control

• Managing programs and processes to control and reduce lost‑time injuries

• Ensuring the safety and security of employees

• Providing oral and written reports to the Director of Food and Beverage

• Achieving performance goals and performing other duties as assigned

• Maintaining interpersonal working relationships among all personnel

• Demonstrating strong oral and written communication skills

• Assuming overall responsibility for property restaurant(s) performance

• Managing established budgets and performance goals while effectively managing staff and completing assigned duties, paperwork, and reports accurately and in a timely manner.

• Development and management of the kitchen budget

• Training kitchen personnel in safe operating procedures for all equipment, utensils, and machinery

• Establishing maintenance schedules based on manufacturer instructions

• Providing safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, bloodborne pathogens, and personal protective equipment

• Reviewing staffing levels to maintain budgeted employment (direct & contracted) and delegating authority and responsibilities

• Interviewing, hiring, developing, and evaluating staff

• Training kitchen personnel to prepare all food while retaining maximum nutrients and meeting dietary requests including low‑fat, low‑sodium, vegetarian, and low‑calorie meals

• Controlling food costs and establishing purchasing specifications, storeroom requisition systems, product storage, portion control, and waste control

• Managing programs and processes to control and reduce lost‑time injuries

• Ensuring the safety and security of employees

• Providing oral and written reports to the Director of Food and Beverage

• Achieving performance goals and performing other duties as assigned

• Maintaining interpersonal working relationships among all personnel

• Demonstrating strong oral and written communication skills

• Assuming overall responsibility for property restaurant(s) performance

• Managing established budgets and performance goals while effectively managing staff and completing assigned duties, paperwork, and reports accurately and in a timely manner.