Executive Chef

CASINO FANDANGO•Carson City, NV

12d•Onsite

About The Position

Casino Fandango is seeking an Executive Chef to lead and inspire culinary teams across multiple restaurants and kitchens. The Executive Chef oversees kitchen operations, including high-volume food production and special event catering, and helps shape menus, improve food quality, mentor staff, and deliver excellent dining experiences. The role calls for leadership that supports creativity, efficiency, and culinary innovation. The Executive Chef manages food quality, presentation, sanitation, budgets, costs, inventory, staffing, scheduling, safety training, and regulatory compliance. The role collaborates with Room Chefs and the F&B Operations Manager on menus and plate presentation, and represents the kitchen at Executive Committee meetings by reporting on operational performance. The position is based at Casino Fandango in Carson City, Nevada, and is full-time with varied shifts.

Requirements

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

Nice To Haves

Experience in the gaming or hospitality industry.

Responsibilities

Lead and supervise cooking and kitchen operations across multiple venues.
Develop innovative menus with Room Chefs and create specialized menus for banquets, parties, and special events.
Maintain high standards for food quality, presentation, and sanitation.
Manage food costs, budgets, and inventory, with attention to efficiency and sustainability.
Recruit, train, and mentor culinary staff, supporting professional growth and a positive work environment.
Plan schedules and direct supervisory staff in employee relations.
Conduct safety training and ensure compliance with 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 to support overall operational success.