Executive Chef

Lead, Inspire, and Elevate Culinary Excellence

About the Role:
We are seeking a dynamic Executive Chef to lead and inspire our culinary teams across multiple restaurants and kitchens. This is more than a chef role it’s an opportunity to shape menus, elevate food quality, mentor a talented team, and play a key part in delivering exceptional dining experiences to our guests.

As our Executive Chef, you will oversee all aspects of kitchen operations, from high-volume food production to special event catering, ensuring every plate meets our standards of excellence. Your leadership will drive creativity, efficiency, and a culture of culinary innovation.

What You Will Do:

• Lead and supervise all cooking and kitchen operations across multiple venues.
• Develop innovative menus in collaboration with Room Chefs and design specialized menus for banquets, parties, and special events.
• Establish and maintain the highest standards of food quality, presentation, and sanitation.
• Manage food costs, budgets, and inventory with an eye for efficiency and sustainability.
• Recruit, train, and mentor culinary staff, fostering professional growth and a positive work environment.
• Plan schedules and direct supervisory staff in employee relations.
• Conduct safety training and ensure compliance with all sanitation regulations.
• Collaborate with the F&B Operations Manager on plate presentation and special function menus.
• Represent the kitchen in Executive Committee meetings and report on operational performance.
• Perform other duties as assigned, contributing to overall operational success.

• Bachelor’s degree in Culinary Arts, Food Management, Nutrition, or a related field or equivalent experience.
• Minimum of 5 years of progressive leadership experience in high-volume food production and multi-unit management, preferably within the gaming or hospitality industry.
• Proven ability to lead and inspire a diverse team while maintaining high standards of quality and efficiency.
• Strong financial acumen with experience managing budgets, costs, and inventory.
• Passion for creating exceptional culinary experiences and driving innovation in the kitchen.

Additional Requirements:

• Must be 21 years of age.
• Knowledge of budget preparation and analysis required.
• Must have good computer skills, including a working knowledge of common business software, such as Microsoft Office and Excel.
• Comply with all health codes and regulations.
• Flexibility to work varied shifts, including weekends and holidays, with variable overtime.
• Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust.

Required Certifications:

• Food Handler Certification

Machinery, Work Equipment, Programs, Software, Hardware Used:

Kitchen production equipment:

• Steam Kettles
• Ovens
• Heavy-duty braising equipment
• Grills
• Mixers
• Food Processors

· Line Equipment:

• Gas Fryers
• Broilers
• Salamanders
• Wok’s
• Grills
• Culinary knives and tools
• Toasters
• Bain Marie’s

· Microsoft Office Programs