Executive Chef

Overview The Executive Chef is responsible for leading all culinary operations across the property, ensuring exceptional food quality, consistency, presentation, sanitation, and operational performance. This role provides strategic and hands-on leadership for all kitchen operations, including menu development, team leadership, staffing, financial performance, and operational execution. Responsibilities Lead, develop, coach, and retain a high-performing culinary team through hands-on leadership and accountability. Recruit, train, mentor, and support culinary leaders and team members while fostering a positive, team-oriented culture. Conduct regular team meetings, performance discussions, and development initiatives. Maintain professional standards and promote operational excellence across all kitchen operations. Oversee all food preparation, presentation, quality, and consistency standards across culinary operations. Lead menu development, recipe management, promotions, and culinary innovation initiatives. Collaborate with cross-functional leadership teams to support special events, promotions, and guest experience initiatives. Monitor market trends, competitor offerings, and guest preferences to enhance menu performance and guest satisfaction. Support training and execution during menu rollouts and operational changes. Manage labor, food cost, inventory, purchasing, and operational budgets to achieve financial goals. Review and analyze operational and financial reports, identifying opportunities to improve performance and control costs. Ensure compliance with company purchasing, inventory, scheduling, and productivity standards. Maintain compliance with all food safety, sanitation, health, and company operational standards. Ensure kitchens operate safely, efficiently, and in accordance with all SOPs and regulatory requirements. Monitor cleanliness, equipment maintenance, waste controls, and certification compliance throughout culinary operations. Ensure accurate use of operational systems, reporting tools, recipes, production documentation, and performance tracking processes. Partner with Food & Beverage leadership and support departments to drive operational alignment and business objectives. Knowledge, Skills & Abilities Must be able to stand and/or walk for extended periods of time (8–12+ hours per shift) in a high-volume kitchen environment. Ability to lift, carry, push, or pull up to 50 pounds regularly, and occasionally up to 75 pounds with assistance. Frequent bending, reaching, stooping, kneeling, and twisting while performing kitchen and supervisory duties. Ability to work in varying kitchen conditions, including exposure to heat, cold, steam, loud noise, and wet or slippery surfaces. Manual dexterity required for handling kitchen tools, equipment, and food preparation tasks. Must be able to visually inspect food quality, production standards, and kitchen operations with attention to detail. Ability to respond quickly and safely in fast-paced, high-pressure situations typical of high-volume buffet operations. Must be able to work flexible schedules, including early mornings, late nights, weekends, holidays, and special events as required. Emotional intelligence and interpersonal awareness to manage diverse teams and resolve conflict effectively. Strong critical thinking and decision-making skills, particularly under pressure and time constraints. Ability to manage multiple priorities simultaneously while maintaining quality, consistency, and operational standards. Ability to speak distinctly and persuasively. Must be able to communicate clearly and effectively in English, both verbally and in writing. Education And Experience Culinary degree or formal culinary training from an accredited institution preferred, or equivalent combination of education and professional experience. 7 or more years of progressive culinary experience in high-volume, multi-outlet environments, preferably including buffet operations or high-volume banquet operations. 3 or more years in a senior leadership role such as Executive Sous Chef, Chef de Cuisine, or similar multi-unit culinary leadership position. Demonstrated experience managing high-volume production kitchens, including buffet or continuous service environments with strong focus on consistency and replenishment. Demonstrated experience managing budgets, food and labor costs, and operational financial performance. Proficiency in Microsoft Office Suite. Proficiency in systems for inventory, scheduling, costing, POS, and menu management. Must be 21 years of age. Required Certification/License ServSafe Manager Certification (or equivalent food safety certification) required or ability to obtain upon hire. #J-18808-Ljbffr JACK Entertainment