EXECUTIVE CHEF

CASINO FANDANGO•Carson City, NV

About The Position

We are seeking a dynamic Executive Chef to lead and inspire our culinary teams across multiple restaurants and kitchens. This is more than a chef role it’s an opportunity to shape menus, elevate food quality, mentor a talented team, and play a key part in delivering exceptional dining experiences to our guests. As our Executive Chef, you will oversee all aspects of kitchen operations, from high-volume food production to special event catering, ensuring every plate meets our standards of excellence. Your leadership will drive creativity, efficiency, and a culture of culinary innovation.

Requirements

Bachelor’s degree in Culinary Arts, Food Management, Nutrition, or a related field or equivalent experience.
Minimum of 5 years of progressive leadership experience in high-volume food production and multi-unit management, preferably within the gaming or hospitality industry.
Proven ability to lead and inspire a diverse team while maintaining high standards of quality and efficiency.
Strong financial acumen with experience managing budgets, costs, and inventory.
Passion for creating exceptional culinary experiences and driving innovation in the kitchen.
Must be 21 years of age.
Knowledge of budget preparation and analysis required.
Must have good computer skills, including a working knowledge of common business software, such as Microsoft Office and Excel.
Comply with all health codes and regulations.
Flexibility to work varied shifts, including weekends and holidays, with variable overtime.
Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust.
Food Handler Certification

Responsibilities

Lead and supervise all cooking and kitchen operations across multiple venues.
Develop innovative menus in collaboration with Room Chefs and design specialized menus for banquets, parties, and special events.
Establish and maintain the highest standards of food quality, presentation, and sanitation.
Manage food costs, budgets, and inventory with an eye for efficiency and sustainability.
Recruit, train, and mentor culinary staff, fostering professional growth and a positive work environment.
Plan schedules and direct supervisory staff in employee relations.
Conduct safety training and ensure compliance with all sanitation regulations.
Collaborate with the F&B Operations Manager on plate presentation and special function menus.
Represent the kitchen in Executive Committee meetings and report on operational performance.
Perform other duties as assigned, contributing to overall operational success.