Executive Room Chef - Guy Fieri's Flavortown (Horseshoe LV)
Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
team events
Job Description
Caesars Entertainment is a global leader in the gaming and hospitality industry, renowned for its commitment to providing extraordinary experiences to guests through its diverse portfolio of properties and brands. With a rich history and a strong presence in Las Vegas and other premier destinations, Caesars combines entertainment, luxury accommodations, and exceptional culinary offerings to create vibrant and immersive worlds for visitors and team members alike. The company’s mission, "Create the Extraordinary," drives all aspects of its operations, ensuring that every interaction and service is delivered with excellence, integrity, and a passion for innovation. At Caesars Entertainment, core values such as blazing the trail, winning together, and going all-in on service foster a culture of teamwork, respect, and outstanding guest engagement.
One of Caesars Entertainment’s flagship properties in Las Vegas is the Horseshoe LV, a classic yet contemporary venue that epitomizes the spirit of Las Vegas with timeless glamour, high rolling excitement, and a sophisticated atmosphere. The Horseshoe offers 2,814 rooms, 244 suites, multiple dining options including 6 restaurants, and a bustling gaming floor with over 1,250 slot and video poker machines. Known for its smart, stylish, and energetic environment, Horseshoe is a premier location for career growth and an exceptional guest experience.
The Executive Room Chef role at Guy Fieri’s Flavortown within Horseshoe is a vital leadership position responsible for managing and overseeing the culinary operations associated with an outlet. Reporting directly to the Executive Chef of the property, this role ensures the highest quality of food preparation, consistency, and execution aligned with Caesars’ 5-star standards. The Executive Room Chef plays a key role in maintaining operational excellence in the back-of-house environment, including staff management, menu development, food safety compliance, and cost control.
This position demands a passionate culinary leader with a minimum of 5 years of chef experience, preferably with a background in luxury hotels or reputable standalone restaurants. Candidates should hold a bachelor’s degree or culinary school credentials and possess professional certifications such as Serve Safe. They must have proven experience in fast-paced, high-volume kitchens and a demonstrated ability to manage a large team effectively—up to 100 managers and supervisors and 600 hourly employees. The role calls for creativity in culinary trends, proactive problem solving, and a deep understanding of contemporary food service operations and kitchen equipment.
The Executive Room Chef is responsible for all aspects of daily back-of-house operations, including managing staff schedules and assignments, overseeing product ordering and receiving, creating prep lists, performing quality checks at all preparation stages, and executing internal health and safety inspections. Maintaining food cost, labor cost, and supply expenses within budgetary guidelines is essential. This role also involves collaborating closely with front-of-house staff and the general manager to ensure a seamless and positive guest experience.
Strong leadership is required to foster a caring and supportive work environment, provide continuous training, hold team members accountable, and uphold the highest standards of food safety practices based on local health codes and company policies. The Executive Room Chef must be adaptable, willing to undertake additional duties as needed, and capable of working extended hours and varied shifts. Their vision and execution play a pivotal role in delivering memorable dining experiences that resonate with guests and uphold Caesars Entertainment’s reputation for excellence.
The position is workplace-based in Las Vegas, NV, offering a dynamic and rewarding career opportunity within a prestigious and vibrant hospitality environment. Those who join Caesars Entertainment at Horseshoe will not only advance their culinary career but also become part of a team dedicated to innovation, diversity, and community engagement, reflecting the company’s People Planet Play corporate social responsibility initiative. Together, the team at Caesars Entertainment wins by delivering family-style service rooted in respect, warmth, and genuine connection.
One of Caesars Entertainment’s flagship properties in Las Vegas is the Horseshoe LV, a classic yet contemporary venue that epitomizes the spirit of Las Vegas with timeless glamour, high rolling excitement, and a sophisticated atmosphere. The Horseshoe offers 2,814 rooms, 244 suites, multiple dining options including 6 restaurants, and a bustling gaming floor with over 1,250 slot and video poker machines. Known for its smart, stylish, and energetic environment, Horseshoe is a premier location for career growth and an exceptional guest experience.
The Executive Room Chef role at Guy Fieri’s Flavortown within Horseshoe is a vital leadership position responsible for managing and overseeing the culinary operations associated with an outlet. Reporting directly to the Executive Chef of the property, this role ensures the highest quality of food preparation, consistency, and execution aligned with Caesars’ 5-star standards. The Executive Room Chef plays a key role in maintaining operational excellence in the back-of-house environment, including staff management, menu development, food safety compliance, and cost control.
This position demands a passionate culinary leader with a minimum of 5 years of chef experience, preferably with a background in luxury hotels or reputable standalone restaurants. Candidates should hold a bachelor’s degree or culinary school credentials and possess professional certifications such as Serve Safe. They must have proven experience in fast-paced, high-volume kitchens and a demonstrated ability to manage a large team effectively—up to 100 managers and supervisors and 600 hourly employees. The role calls for creativity in culinary trends, proactive problem solving, and a deep understanding of contemporary food service operations and kitchen equipment.
The Executive Room Chef is responsible for all aspects of daily back-of-house operations, including managing staff schedules and assignments, overseeing product ordering and receiving, creating prep lists, performing quality checks at all preparation stages, and executing internal health and safety inspections. Maintaining food cost, labor cost, and supply expenses within budgetary guidelines is essential. This role also involves collaborating closely with front-of-house staff and the general manager to ensure a seamless and positive guest experience.
Strong leadership is required to foster a caring and supportive work environment, provide continuous training, hold team members accountable, and uphold the highest standards of food safety practices based on local health codes and company policies. The Executive Room Chef must be adaptable, willing to undertake additional duties as needed, and capable of working extended hours and varied shifts. Their vision and execution play a pivotal role in delivering memorable dining experiences that resonate with guests and uphold Caesars Entertainment’s reputation for excellence.
The position is workplace-based in Las Vegas, NV, offering a dynamic and rewarding career opportunity within a prestigious and vibrant hospitality environment. Those who join Caesars Entertainment at Horseshoe will not only advance their culinary career but also become part of a team dedicated to innovation, diversity, and community engagement, reflecting the company’s People Planet Play corporate social responsibility initiative. Together, the team at Caesars Entertainment wins by delivering family-style service rooted in respect, warmth, and genuine connection.
Job Requirements
- Minimum of 5 years of chef experience preferred
- Bachelor's degree preferred
- Culinary school or apprenticeship preferred
- Experience operating in a similar role for minimum of 3-5 years
- Experience working in a fast-paced, high volume environment
- Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants
- Serve Safe certified
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Ability to read, write, and understand English
- Ability to perform basic/intermediate math skills
- Ability to establish and maintain an effective working relationship with management, staff, and guests
- License Certificate: Food Safety Employee Training required and Food Handler's Card
- Able to manage team of up to 100 managers and supervisors and 600 hourly employees
- Passionate approach to streamline operational procedures and increase productivity of department
- Excellent communication and administration skills
- Applies industry best practices
- Ability to maintain and further develop Caesars Entertainment standards
- Must possess wealth of experience and in-depth knowledge of up-to-date culinary trends
- Must demonstrate culinary creativity
- Emphasis on creative thinking, problem solving, and consistent food product quality
- Must be aware of market trends and latest developments in international cuisine and pastry
- Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds
- Ability to work in confined spaces
- Sense of smell, taste, touch, and sound
- Eye/hand coordination and manual dexterity
- Ability to distinguish letters, symbols and colors
- Normal vision and hearing range
- Requires mobility
- Must be able to work any shift and long hours when necessary
Job Qualifications
- Minimum of 5 years of chef experience
- Bachelor's degree preferred
- Culinary school or apprenticeship preferred
- Experience operating in a similar role for minimum of 3-5 years
- Experience working in a fast-paced, high volume environment
- Proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants
- Serve Safe certified
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Ability to read, write, and understand English
- Ability to perform basic/intermediate math skills
- Ability to establish and maintain effective working relationships with management, staff, and guests
- Food Safety Employee Training certification and Food Handler's Card
Job Duties
- Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence
- Run all aspects of daily BOH operations including managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend
- Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner
- Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures
- Set and maintain a very high standard of food quality in preparation and execution
- Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation
- Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP
- Ensure safe and proper use of equipment
- Ensure kitchen equipment is in good working order, address any equipment issues promptly
- Maintain a high standard of cleanliness and sanitation in and around all culinary work areas
- Teach and develop and give support to culinary team as needed
- Hold team members accountable on a fair and consistent basis
- Support and foster a caring work environment
- Work with General Manager and front of house staff to ensure a positive guest experience
- Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines
- Minimize waste and spoilage by monitoring occupancy forecasts
- Conduct daily “BUZZ” sessions or pre-shift meetings with staff
- Maintain high standards of appearance and good personal hygiene
- Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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