About this role
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 its 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.
Qualifications
- Bachelors 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
- Woks
- Grills
- Culinary knives and tools
- Toasters
- Bain Maries
Microsoft Office Programs