Job Description

The Executive Chef is responsible for the overall leadership, direction, and strategic execution of all culinary operations across multiple food outlets within the property. This role ensures the highest standards of food quality, guest satisfaction, financial performance, and team development.

The Executive Chef partners closely with Food & Beverage leadership to deliver innovative dining experiences while maintaining operational excellence, cost controls, and compliance with all regulatory and company standards.

Culinary Leadership & Menu Development

• Develop and execute innovative, concept-driven menus across all outlets.

• Lead seasonal menu changes, promotions, and culinary activations aligned with business objectives.

• Ensure consistency in recipes, presentation, and portion control across all venues.

• Monitor food trends, guest preferences, and competitive positioning to drive innovation.

Leadership, Talent Development & Training

• Recruit, train, mentor, and develop culinary leadership teams, including Sous Chefs and outlet leaders.

• Establish structured training programs focused on culinary skills, leadership development, and food safety.

• Conduct performance evaluations and support succession planning.

• Foster a culture of accountability, engagement, and continuous improvement.

• Promote cross-training to enhance team versatility and operational readiness.

Operations Management & Quality Assurance

• Oversee all culinary and stewarding operations across the property’s food outlets.

• Ensure consistent execution of food quality, service standards, and guest satisfaction.

• Perform routine inspections of kitchen operations, sanitation, and safety compliance.

• Collaborate with Front of House leadership to deliver a seamless guest experience.

• Ensure readiness for peak business demands and special events.

• Financial Management & Cost Control

• Manage and achieve financial targets, including food cost, labor cost, and overall profitability.

• Analyze financial statements, forecasts, and operational reports to drive performance.

• Develop and manage budgets, inventory systems, and purchasing strategies.

• Identify and implement cost-saving initiatives without compromising quality.

• Labor Management & Productivity

• Create and manage labor schedules based on business forecasts and productivity standards.

• Monitor labor efficiency, overtime, and staffing levels across all outlets.

• Optimize workforce deployment to ensure operational efficiency.

• Food Safety, Sanitation & Compliance

• Ensure compliance with all food safety regulations and sanitation standards.

• Promote a culture of cleanliness and adherence to health and safety policies.

• Maintain readiness for internal and external inspections.

• Equipment Management & Facility Oversight

• Oversee the proper use, maintenance, and repair of all kitchen equipment.

• Implement preventative maintenance programs and coordinate with engineering teams.

• Evaluate and recommend equipment upgrades to improve efficiency and product quality.

• Quality Control & Product Integrity

• Conduct recipe audits, ensure proper portioning, and waste control.

• Monitor food storage, handling, and product freshness standards.

• Identify and correct product inconsistencies or quality issues.

• Technology, Guest Experience & Sustainability

• Utilize culinary and operational technologies (inventory systems, recipe costing platforms, labor tools) to improve efficiency and reporting.

• Monitor guest feedback, reviews, and satisfaction metrics to enhance the dining experience.

• Partner with marketing and loyalty teams to align culinary offerings with brand strategies.

• Implement sustainability initiatives, including waste reduction, responsible sourcing, and energy-efficient practices.

• High School Diploma or equivalent required.

• Culinary degree or certification from an accredited institution preferred.

• Minimum 3 years’ experience as an Executive Chef in a high-volume operation.

• Minimum 5 years’ experience in a senior culinary leadership role within a full-service environment.

• Ability to stand for extended periods and perform physically demanding tasks.

• Ability to lift, push, and pull up to 50–100 lbs. as required.

• Ability to work varied shifts, including weekends and holidays.

• Ability to work in environments with high noise levels, temperature variations, and fast-paced conditions.

• Ability to work in a loud, fast‑paced environment while overseeing multiple tasks under time constraints.

• Requires frequent standing, walking, bending, lifting, reaching, pushing, and pulling throughout the shift.

• Must be able to obtain and maintain all required gaming and regulatory licenses.

• Must successfully pass background screening requirements.