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 experienceFive to seven years of experience as a pastry chef, chef d’ cuisine, or sous chefFour‑year degree in a related field or equivalent work experience (Preferred)Valid gaming license before starting, ServSafe Certification, and applicable health certificationsAbility to analyze and interpret departmental needs and resultsAbility to solve complex problems and multi-taskAbility to perform duties under frequent time pressures in an interruptive officeKnowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standardsAbility to work an irregular schedule due to a broad variety of tasks and deadlinesAbility to work in office and kitchen environments including exposure to smoke, bright lights, and noise.ADDITIONAL REQUIREMENTSAbility to work in a high-volume kitchen environmentAbility to stand for extended period and perform repetitive motionAbility to lift, carry, bend, reach and handle hot or cold items safelyCompliance with all company policies, safety procedures, and regulatory requirements.Development and management of the kitchen budgetTraining kitchen personnel in safe operating procedures for all equipment, utensils, and machineryEstablishing maintenance schedules based on manufacturer instructionsProviding safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, bloodborne pathogens, and personal protective equipmentReviewing staffing levels to maintain budgeted employment (direct & contracted) and delegating authority and responsibilitiesInterviewing, hiring, developing, and evaluating staffTraining kitchen personnel to prepare all food while retaining maximum nutrients and meeting dietary requests including low‑fat, low‑sodium, vegetarian, and low‑calorie mealsControlling food costs and establishing purchasing specifications, storeroom requisition systems, product storage, portion control, and waste controlManaging programs and processes to control and reduce lost‑time injuriesEnsuring the safety and security of employeesProviding oral and written reports to the Director of Food and BeverageAchieving performance goals and performing other duties as assignedMaintaining interpersonal working relationships among all personnelDemonstrating strong oral and written communication skillsAssuming overall responsibility for property restaurant(s) performanceManaging established budgets and performance goals while effectively managing staff and completing assigned duties, paperwork, and reports accurately and in a timely manner.Full timePosting Date: