Executive Chef - Food & Beverage

Reno, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k Retirement Plan

Tuition Reimbursement

Paid vacation

Holiday pay

Career development workshops

FREE daily meal

Internal Advancement

Job Description

Atlantis Casino Resort Spa is a premier destination for luxury gaming and hospitality located in Reno, Nevada. Renowned for its exceptional gaming experiences, exquisite dining options, and indulgent spa services, Atlantis represents a sophisticated blend of entertainment and relaxation under one roof. As a family-owned establishment, it values fostering lasting relationships with guests and the local community, ensuring every interaction delivers warmth, personalized care, and memorable moments. The resort's commitment to excellence is reflected in its continuous pursuit of outstanding service standards and an inviting atmosphere where guests feel a true sense of belonging.

The role of Executive Che... Show More

Job Requirements

Regular physical activity including standing, walking, lifting (50+ lbs), and performing tasks requiring flexibility and strength
excessive walking and standing required for approximately 80% of the assigned shift
moderate computer use with minimal eye strain
must adhere to all appearance standards including no visible tattoos, piercings, or unnatural hair colors
foster a safe and enjoyable work environment for team members and guests
lead by example inspiring excellence in guest service and team performance
effectively manage resources and make sound decisions to enhance operations and financial outcomes
maintain property standards, protect assets, and ensure operational efficiency
demonstrate professionalism, integrity, and commitment to continuous improvement

Job Qualifications

Associate’s degree or higher in Food & Beverage Management, Culinary Arts, or a related field
Bachelor’s or Master’s degree preferred
Executive Chef certification from the American Culinary Federation
Serv-Safe certification or ability to obtain within 180 days
at least 5 years as an Executive Chef and 10 years of progressive culinary leadership in high-volume environments
experience with multiple outlets preferred
strong written and oral communication skills
ability to mentor and inspire team members
creative thinking for menu and service innovations
strong organizational and multitasking abilities

Job Duties

Implement and uphold exemplary guest service standards
address guest concerns and ensure a pleasant atmosphere across all facilities
supervise, train, evaluate, and coach team members to maintain high performance and promote a positive team environment
monitor food and beverage outlets to ensure compliance with cleanliness, presentation, and service standards
maintain a consistent floor presence to oversee operations and interact with guests and staff
enforce company policies, health department regulations, and sanitation standards
conduct regular inspections to ensure adherence
collaborate on menu design, additions, and modifications, considering food costs and preparation standards
assist in developing and monitoring budgets, implementing cost control measures, and analyzing financial reports to improve profitability
ensure the upkeep, safety, and efficient utilization of equipment and facilities
communicate with the engineering team regarding maintenance needs
manage schedules to ensure adequate coverage during holidays, events, and regular business operations
develop marketing and action plans to increase guest satisfaction, revenue, and market share
lead initiatives for innovation and operational improvements
perform other duties as assigned by management

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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