Executive Chef

POSITION:            EXECUTIVE CHEF

DEPARTMENT: FOOD & BEVERAGE

STATUS:  EXEMPT (SALARY)

REPORTS TO: DIRECTOR F&B

Job Summary: 

The Executive Chef serves as the senior culinary leader, responsible for the strategic direction and daily operation of all culinary functions within the Food & Beverage Department, including Louie Oliver’s, Market Place, the Employee Dining Room (EDR), banquets, VIP catering and events, and other special events. This role establishes structure, consistency, and accountability across all culinary operations while overseeing menu engineering, recipe development, food costing, product sourcing, menu implementation, and ongoing quality assurance initiatives.

The Executive Chef fosters a highly engaged and interactive leadership culture by developing culinary team members in leadership capabilities, culinary expertise, and professional growth. Through strong leadership, coaching, and operational oversight, the Executive Chef ensures exceptional food quality, operational excellence, and a consistent guest experience. Working closely with the Director of Food & Beverage, Restaurant Manager, Multi-Outlet Manager, Marketing Department, and Facilities team, this position drives innovation, operational efficiency, and memorable experiences that exceed both guest and team member expectations. 

Qualifications:  

• Bachelor’s degree in Culinary Arts, Hospitality Management, Restaurant Management, or a related field required; equivalent combination of education and a minimum of eight (8) years of progressive culinary leadership experience at the Sous Chef level or above may be considered.

• Strong written, verbal, and interpersonal communication skills with the ability to effectively collaborate across departments and leadership levels.

• Executive Chef certification through the American Culinary Federation (ACF) and ServSafe Manager certification required, or the ability to obtain certifications within 180 days of hire.

• Demonstrated experience overseeing multiple dining outlets and culinary concepts within a complex hospitality environment.

• Exceptional leadership, team-building, coaching, and problem-solving skills with a proven ability to develop high-performing teams.

• Proven ability to mentor, motivate, and inspire team members while promoting a culture of accountability, engagement, and continuous improvement.

• Demonstrated creativity and innovation in menu development, culinary programming, and guest experience enhancement.

• Strong organizational, planning, and project management skills with the ability to effectively manage multiple priorities in a fast-paced environment.

• Previous casino, resort, hotel, or large-scale hospitality experience preferred.

• Must be at least 21 years of age.

Commitment to Our Values

Blaze the Trail

• Drives innovation through creative menu development, operational improvements, and a commitment to continuous learning and excellence.

• Proactively identifies opportunities to enhance quality, efficiency, and the guest experience.

All-In on Service

• Delivers exceptional guest experiences by ensuring the highest standards of food quality, presentation, and consistency.

• Fosters a service-first culture that exceeds guest and team member expectations.

Together We Win

• Builds high-performing teams through coaching, mentorship, and accountability.

• Collaborates across departments to achieve shared goals and drive operational success.

Everyone Greets Everyone (EGE) Expectation

All team members are expected to uphold our commitment to a warm, welcoming, and service-focused environment by following the Everyone Greets Everyone (EGE) standard. This standard reflects our dedication to hospitality, teamwork, and creating a positive experience for all guests and team members.

Under the EGE policy, team members will:

• Acknowledge every guest and fellow team member within 10 feet with a welcoming gesture such as a smile or nod.

• Offer a friendly verbal greeting when within 5 feet.

• Remain attentive and aware of their surroundings by keeping their head up and actively looking for opportunities to engage (“head on a swivel”).

• Proactively seek opportunities to greet, assist, and positively interact with guests and team members throughout their shift.

• Always demonstrate professionalism, understanding that when on the casino floor or in guest‑facing areas, they are “on stage” and representing the organization.

This expectation applies to all departments and roles, front of house and back of house alike, as part of our shared responsibility to deliver an exceptional, consistent, and extraordinary experience for everyone who enters our property.

Essential Job Functions: 

• Lead menu innovation, product development, culinary programming, and cross-functional initiatives that enhance the guest experience, strengthen the brand, and support business objectives.

• Develop, implement, and maintain standardized recipes, preparation procedures, and production methods to ensure consistency, quality, and operational efficiency across all culinary operations.

• Drive the culinary department’s financial performance by developing budgets and forecasts, controlling labor and food costs, analyzing profit and loss results, identifying revenue and cost-saving opportunities, and implementing strategies that support operational goals, profitability, and budget expectations across all food and beverage outlets.

• Ensure the consistent preparation and presentation of high-quality food products that meet established standards for taste, appearance, safety, and guest satisfaction.

• Maintain and continuously improve sanitation, food safety, workplace safety, and cleanliness standards in compliance with company, regulatory, and health department requirements.

• Plan, coordinate, and oversee all hot and cold food production for restaurants, banquets, catering, VIP events, and special events.

• Monitor and inspect all food and beverage products to ensure adherence to quality standards, recipe specifications, portion controls, and presentation requirements.

• Recruit, train, coach, develop, and lead culinary team members using established leadership and performance management practices.

• Direct and oversee multiple culinary outlets simultaneously, effectively prioritizing resources and delegating responsibilities to meet changing business demands.

• Serve as a visible leader and role model, exemplifying Harrah’s values, service standards, and commitment to operational excellence.

• Ensure compliance with all applicable company policies, departmental procedures, regulatory requirements, and health and safety standards.

• Maintain the knowledge and capability to perform the essential duties of all culinary positions, including Cook I, Cook II, Cook III, Lead Cook, Sous Chef, and Baker, as business needs require.

• Conduct performance evaluations and make recommendations regarding compensation adjustments, promotions, succession planning, and career development opportunities.

• Address employee concerns and workplace issues professionally and promptly, while partnering with Human Resources on coaching, corrective action, and performance improvement initiatives as appropriate.

• Monitors legal compliance with federal, state, and gaming laws.

• Team members will participate in all mandatory meetings and pre-shift BUZZ sessions. 

• Demonstrates exceptional professionalism, collaboration, and leadership in interactions with team members, leaders, guests, and business partners.

• Maintains a polished, professional appearance consistent with company standards and leadership expectations.

• Consistently meets attendance, reliability, and accountability standards while ensuring compliance with all company, regulatory, and legal requirements.

• Maintains the flexibility to work a dynamic schedule, including evenings, weekends, holidays, and special events to support operational success.

• Willing and able to work extended hours as needed to meet business demands and ensure exceptional guest experiences. 

Physical, Mental & Environmental Demands:

• Ability to effectively communicate in English, including speaking, reading, writing, and comprehension.

• Ability to maintain visual acuity for both near and distance viewing and effectively monitor kitchen and operational environments.

• Ability to hear and respond to sounds and conversations within the immediate work environment.

• Ability to regularly move throughout the property and kitchen operations areas.

• Demonstrated manual dexterity to safely operate knives, kitchen tools, and commercial food preparation equipment.

• Ability to effectively prioritize, coordinate, and manage multiple tasks in a fast-paced environment.

• Capacity to translate strategic objectives into effective day-to-day operational execution.

• Strong leadership skills with the ability to guide, motivate, and develop teams.

• Ability to safely lift and carry up to 50 pounds.

• Ability to push or maneuver carts weighing up to 100 pounds.

• Ability to utilize proper lifting, carrying, and team-lift techniques when handling materials and equipment.

• Ability to work in environments with varying temperatures, including exposure to heat and cold common in culinary operations.

• Ability to remain composed, make sound decisions, and maintain high performance in a fast-paced, high-pressure environment.

Harrah’s reserves the right to make changes to this job description whenever necessary. It is our policy to provide equal employment opportunity to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, or marital status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. 

Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes.