Executive Chef, HCCR (Full-Time; Varied)

Harrah's Cherokee Casino Resort•Cherokee, NC

About The Position

The Executive Chef provides strategic and hands-on leadership for culinary and stewarding operations across the property. The role is responsible for food quality, presentation, sanitation, service, menu development, production standards, labor and food-cost management, budgeting, and equipment maintenance. The Executive Chef drives consistency, efficiency, and innovation across kitchen areas and leads, trains, and mentors a diverse culinary team in a safe, compliant, high-performance environment focused on continuous improvement. The position reports to the Director, Food & Beverage. The Executive Chef develops and executes strategic plans, guides operational decisions, oversees day-to-day operations, and manages budgets, forecasts, and financial strategies. The role collaborates across departments to improve guest and Team Member experiences, monitors feedback and performance, and recruits, develops, and retains staff. The position customarily and regularly directs the work of two or more full-time Team Members or equivalent and has authority to hire, discipline, and recommend employment-status changes. The job requires mobility throughout the property for an entire shift and work in varying noise, temperature, lighting, crowd, and air-quality conditions, including secondhand smoke. The schedule is flexible and includes evenings, weekends, and holidays.

Requirements

Must be at least 21 years of age.
High school graduate or GED required.
Ten years of working experience in a large-volume food establishment, including banquets, buffets, specialty restaurants, and coffee shops, required.
Four years of combined kitchen supervisory and administration experience as an Executive/Principal Chef required.
Strong guest-service, leadership, communication, financial-analysis, and strategic-thinking skills.
Ability to multitask, prioritize, motivate a team, maintain morale in a fast-paced, high-pressure environment, adapt, learn, and accept direction.
Extensive knowledge of kitchen operations, sanitation standards, kitchen equipment operation and maintenance, butchering, baking, garde-manger, food preparation, presentation, and production.
Ability to respond quickly to changing business demands with a strong sense of urgency.
High proficiency with Microsoft Office (Excel, Word, PowerPoint, and Outlook) and Windows-based systems.
Detail-oriented, with strong mathematical, analytical, and problem-solving skills; ability to maintain accurate records and uphold ethical and compliance standards.
Professional appearance and excellent personal hygiene.
Strong interpersonal skills and ability to build cohesive teams, coach and develop Team Members, and work effectively with guests, peers, and leaders.
Ability to remain mobile throughout the property for an entire shift and stand for extended periods.
Ability to stoop, bend, reach, kneel, twist, and grasp items.
Ability to lift and carry up to 50 pounds and push or pull up to 300 pounds.
Ability to operate kitchen and office equipment and respond to visual and auditory cues.
Ability to work amid varying noise, temperature, lighting, crowds, and air quality, including secondhand smoke.
Ability to work a flexible schedule including evenings, weekends, and holidays.

Nice To Haves

A degree in Culinary Arts from an accredited educational institution.

Responsibilities

Champion and model the organization’s mission, values, ethics, and service culture.
Develop and execute short- and long-term strategic plans to strengthen efficiency, organizational effectiveness, and business performance.
Lead change initiatives to streamline processes, modernize systems, and improve service delivery.
Set priorities, determine strategic direction, and make operational decisions affecting business results.
Oversee day-to-day operations, ensuring consistency, quality, and operational excellence.
Optimize workflows, staffing models, and resource allocation to maximize productivity and service outcomes.
Ensure compliance with applicable regulations, policies, and internal controls, and adjust operations as requirements change.
Develop budgets, forecasts, and financial strategies supporting revenue growth and long-term sustainability.
Analyze departmental efficiency, profitability, and return on investment; implement data-driven improvements.
Collaborate across departments to deliver a seamless, high-quality experience consistent with brand standards.
Lead programs, technologies, and service innovations that elevate the experience and strengthen competitiveness.
Monitor feedback, service metrics, and performance indicators to identify improvement opportunities.
Recruit, develop, and retain high-performing Team Members; set expectations, evaluate performance, and hold leaders and staff accountable.
Direct the work of two or more full-time Team Members or equivalent, including supervisors and/or managers; exercise hiring and disciplinary authority and make recommendations on employment-status changes.
Coach, mentor, and support succession planning to develop leaders and maintain operational continuity.
Oversee culinary and stewarding operations, including menu development, production standards, labor and food-cost management, budgeting, and equipment maintenance.
Maintain food quality, presentation, sanitation, safety, and service standards across kitchen areas.