Executive Chef

North Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible scheduling

Job Description

Boyd Gaming Corporation is a distinguished leader in the casino entertainment industry across the United States, known for its successful operations within various gaming jurisdictions. As one of the premier casino entertainment companies in the country, Boyd Gaming has established a formidable reputation through its commitment to excellence, innovation, and community engagement. The corporation’s business philosophy centers on continuous evolution, ensuring they remain at the forefront of the gaming and entertainment sectors by adapting to market demands and enhancing shareholder value. Boyd Gaming’s success is underpinned by sound business planning, dedicated team members, and a strong focus on maximizing value for shareholders while maintaining positive relationships with its communities.\n\nThe role available is a pivotal leadership position responsible for overseeing the operations of multiple kitchens within the company’s establishments. This key role involves managing personnel and kitchen functions to guarantee both guest satisfaction and strict adherence to all departmental goals, standards, and procedures. The position ensures compliance with all company policies, health regulations, safety standards, and other regulatory requirements that govern kitchen operations. This job demands a high level of operational expertise, team management capabilities, and a strong understanding of culinary arts and food service management.\n\nThe incumbent will supervise all Room Chefs and Assistant Chefs, ensuring optimal staffing levels that align with the needs of the business. They are expected to review financial reports regularly to apply insightful and practical improvements, boosting overall kitchen operations efficiency. Collaborating with the Food and Beverage Director, the individual will contribute to setting budget goals, monitoring financial performance, menu planning, and maintaining food and plate cost percentages within acceptable limits. Maintaining positive guest relations is a critical aspect of the role, emphasizing excellent customer service and communication. This leadership role requires a minimum of two years of relevant experience, culinary certification, and the ability to stand or walk for extended periods. The company upholds a strict policy of equal opportunity, fostering an inclusive work environment where all employees and applicants are treated with respect and fairness regardless of background or personal characteristics.

Job Requirements

Must be at least 21 years of age
High school diploma or equivalent vocational training certificate
Certification of culinary training or apprenticeship
Two years of experience in a similar position
Must have an extensive knowledge of food products, recipes, and preparation and presentation styles
Must be able to stand and or walk for extended periods of time
Must have excellent customer service and communication skills
Must be able to obtain and maintain any necessary licenses and or certifications

Job Qualifications

Must be at least 21 years of age
High school diploma or equivalent vocational training certificate
Certification of culinary training or apprenticeship
Two years of experience in a similar position
Must have an extensive knowledge of food products, recipes, and preparation and presentation styles
Must have excellent customer service and communication skills
Must be able to obtain and maintain any necessary licenses and or certifications

Job Duties

Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements
Responsible for the direct supervision of all Room Chefs and Assistant Chefs
Manage staffing levels congruent with departmental and business needs
Review and analyze financial reports and apply findings in a practical manner to improve the overall operations
Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages
Promote and ensure positive guest relations at all times
Other duties as assigned by management