Executive Chef

This esteemed resort is a premier hospitality establishment renowned for delivering exceptional guest experiences through its comprehensive range of food and beverage services. Situated in a vibrant location that attracts a diverse clientele, the resort boasts multiple dining venues, event catering, and a fully equipped kitchen infrastructure that supports its large-scale culinary operations. Recognized for its commitment to quality, guest satisfaction, and operational excellence, the resort seeks to maintain its position as a leader in the hospitality industry through continuous innovation and superior service delivery. The Food and Beverage Department plays a pivotal role in realizing this vision by ensuring the seamless execution of culinary services that align with the resort’s high standards and brand reputation.

The role of the Kitchen Operations Manager is vital within the resort's culinary and food service ecosystem. Reporting directly to the Director of Food and Beverage Operations, this leadership position demands a strategic and hands-on approach to managing all kitchen operations across the property. The manager is responsible for overseeing food preparation, safety compliance, staff management, and cost control while simultaneously driving culinary creativity through menu planning and recipe development. This position embodies a blend of operational management, culinary expertise, and team leadership aimed at delivering outstanding dining experiences to guests while maximizing efficiency and profitability.

The Kitchen Operations Manager leads the Food and Beverage team by setting stringent standards for quality, presentation, and hygiene. They actively enforce all casino-wide food and beverage policies and procedures, ensuring operational adherence to local and federal laws and regulations related to food safety and labor practices. The role encompasses direct supervision of multiple kitchen units and stewarding departments, with responsibilities including menu creation for catering and special occasions, maintaining high culinary standards, and championing employee development through training, coaching, and succession planning.

This proactive leader manages scheduling, staffing, evaluation, and discipline within the culinary team, fostering a productive and positive work environment. They engage with guests to resolve concerns, maintain inventory control, and prepare detailed operational reports for senior management and board review. Cost management is a critical function, including food cost calculation and maintenance of budgetary records to ensure the department meets its financial goals. The Kitchen Operations Manager also coordinates with various departments to maintain smooth kitchen operations and safeguards the well-being of all employees through rigorous safety and sanitation training.

Health and safety are paramount within this role, requiring the establishment of procedures compliant with ServSafe and other regulatory standards. Additionally, the successful candidate will demonstrate an advanced understanding of culinary techniques spanning baking, fine dining, catering, and mass food production, supported by a proven track record in high-volume kitchen management. This role demands superb interpersonal and communication skills, analytical thinking, and a strong commitment to customer service excellence.

The position requires working in a fast-paced environment and entails physical demands such as prolonged standing, lifting heavy weights, and exposure to varied work conditions including temperature extremes and noise. Flexibility in work hours to include nights, weekends, and holidays is mandatory to meet the operational needs of the resort. Overall, this opportunity is ideal for a seasoned culinary professional with a passion for leadership, innovation, and excellence in food and beverage service who is eager to contribute to a dynamic and thriving hospitality setting.