Executive Chef

About Cedar Crossing Casino & Entertainment Center

Cedar Crossing Casino & Entertainment Center isn’t just another casino.

It is a bold reimagination of what regional gaming can become when you design for the next twenty years — not the last twenty years.

Located in Cedar Rapids, Iowa, Cedar Crossing blends gaming, hospitality, culinary excellence, live entertainment, arts and culture, and a STEM innovation lab into one integrated destination. Every element of the property is built around a singular brand belief:

Discovery

Discovery is the idea that our guests are dreamers. They come to explore, connect, learn, celebrate, and yes — to win. We design moments that spark wonderment. From our entertainment venue to our restaurants, from the gaming floor to our Arts & Cultural Center, we create experiences that invite guests to discover something new each time they visit.

We are building something extraordinary ….

POSITION SUMMARY

Responsible for overseeing all culinary operations within the casino’s dining room(s). This role ensures exceptional food quality, operational efficiency, and compliance with safety standards while delivering a first-class guest experience. Leads kitchen staff, develops menus, manages costs, and collaborates with casino leadership to align culinary offerings with the brand and guest expectations.

KEY RESPONSIBILITIES

The following statements are intended as an overview of key responsibilities of the work for this position and are not all inclusive:

Leadership, Culture & Team Development

• Create and foster an environment of support, accountability, and motivation for team members.
• Serve as a leader who models the Company Service Standards and Cedar Crossing culture.
• Train and develop team members through coaching, education, training, and corrective action.
• Review team member performance to ensure alignment with established standards.
• Develop department standards, guidelines, and objectives.

Guest Experience & Hospitality Excellence

• Deliver next-level guest service to both internal and external guests.
• Partner with front-of-house leadership to ensure seamless service execution.
• Address guest feedback and resolve concerns promptly and professionally.
• Support special events, VIP dining, and promotions to elevate the guest experience.

Culinary Leadership & Menu Strategy

• Participates in the design, develop, and update menus based on seasonality, guest preferences, and brand standards.
• Ensure quality, consistency, and presentation of all food offerings.
• Establish and maintain high culinary standards across all dining operations.

Kitchen Operations & Execution

• Oversee daily kitchen operations, including preparation, cooking, and plating.
• Ensure efficient execution during high-volume periods typical of casino dining.
• Maintain kitchen cleanliness, organization, and equipment functionality.
• Ensure teams consistently follow proper food handling and preparation procedures.

Financial Performance & Cost Control

• Manage food and labor costs in alignment with budget goals.
• Analyze financial reports and implement strategies to improve profitability.
• Control waste, portioning, and inventory to reduce unnecessary costs.
• Monitor inventory levels and oversee ordering processes.

Vendor & Supply Chain Management

• Build and manage vendor relationships.
• Adheres to corporate vendor agreements.
• Participates in negotiating pricing and in supplier contract management.
• Ensure consistent availability of quality products and supplies.

Compliance, Food Safety & Risk Management

• Ensure compliance with all company policies, procedures, internal controls, and regulatory requirements.
• Maintain HACCP standards and all food safety protocols.
• Ensure adherence to health, safety, sanitation, and casino regulatory requirements.
• Establish, lead, and sustain a dedicated sanitation team responsible for maintaining the highest standards of cleanliness and food safety across all kitchen operations.
• Drive a culture of food safety and sanitation through daily reinforcement, active coaching, and accountability at all levels of the operation.
• Conduct routine inspections and enforce proper food handling and sanitation procedures.
• Uphold strict standards around cleanliness, organization, and cross-contamination prevention.
• Maintain confidentiality of privileged information in accordance with company policy and regulatory standards.

Planning, Administration & Communication

• Oversees staffing and workforce planning to ensure efficient operations.
• Communicate effectively with leadership and keep supervisors informed of key activities.
• Resolve operational issues within scope and escalate when necessary. Collaborate with marketing on culinary promotions and initiatives.

SKILLS AND COMPETENCIES

Must have ability to:

• Communicate effectively with all levels of Team Members, guests and outside contacts.
• Strong leadership and team management skills
• Expertise in menu development and cost control
• Knowledge of diverse cuisines and modern culinary trends
• Excellent organizational and multitasking abilities
• Strong financial acumen and budgeting experience
• Ability to work in a fast-paced, high-pressure environment

WORK ENVIRONMENT

• Work effectively in a fast-paced environment.
• Move around all work areas effectively and efficiently.
• Work long hours, including nights, weekends and holidays.
• Work in an environment with moderate to loud noise levels, may be exposed to secondhand smoke and varied light levels, including flashing lights.
• Work in hot kitchen conditions.
• Ability to stand, walk, bend for entire shift.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, every Team Member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the casino.
• Obtain and maintain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member’s department.
• Have knowledge of the Property’s programs to address problem gambling.
• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with gaming regulations and Internal Controls.
• Take the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management.
• Report any acts of wrongdoing on behalf of any Team Member of which they have knowledge.

EDUCATION AND EXPERIENCE

Culinary degree or equivalent professional training preferred plus five (5) year experience in a kitchen leadership role such as Executive Chef or Sous Chef. Other combinations of education and experience may be considered.

CERTIFICATES, LICENSES, AND REGISTRATIONS:

Iowa Racing & Gaming Commission License

Valid Driver’s License with a minimum of three (s) years driving experience

SUPERVISORY RESPONSIBILITIES

Will manage subordinates who may supervise Team Members. Responsible for the overall direction, coordination, and evaluation of the unit(s).

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team Members will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.