Executive Chef

THUNDER VALLEY CASINO•Lincoln, CA

1d•Onsite

About The Position

The Executive Chef provides strategic leadership and comprehensive oversight of all culinary operations at Thunder Valley Casino Resort. This executive role is responsible for culinary vision, menu innovation, food quality, safety culture, financial success, and the development of a high-performance culinary team across multiple high-volume, specialty, and Four Diamond dining outlets. The Executive Chef collaborates closely with Food & Beverage leadership, Finance, Purchasing, Catering & Sales, and key internal partners to ensure excellence in Guest satisfaction, cost management, operational efficiency, and brand alignment. This leader is accountable for maintaining the highest standards of culinary execution while upholding company values, service culture, and regulatory compliance. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Requirements

Eight (8) years of progressive culinary leadership experience in a high-volume, multi-outlet environment, including fine dining, specialty restaurants, and large-scale banquets.
Experience in a Las Vegas–style casino or resort environment with AAA Four Diamond standards required.
High School Diploma or equivalent required; Culinary Arts degree or degree in Culinary Management preferred.
Demonstrated success in menu innovation, concept development, seasonal program launches, and Four Diamond dining execution.
Completion of accredited courses in food safety, sanitation, environmental health, and regulatory compliance.
Must be ServSafe Certified.
Strong written and verbal communication skills, with the ability to collaborate with Guests, Team Members, vendors, and Executive leadership.
Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook) and experience with POS, payroll/timekeeping systems, and product ordering software.
Working knowledge of commercial kitchen equipment, maintenance, and administrative systems.
At least 21 years of age.
Ability to obtain UAIC Tribal Gaming License.
Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
Must be able to lift 50 lbs. with or without assistance.
Must be able to push up to 250 lbs. on a pushcart.
Must be able to enter walk-in units with temperatures to -10 degrees.
Must be able to bend and reach to a height of 6 feet with or without assistance.
Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.
Manual dexterity to operate job related equipment.

Nice To Haves

High School Diploma or equivalent required; Culinary Arts degree or degree in Culinary Management preferred.

Responsibilities

Champion Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
Provide inspiring leadership to a large and diverse culinary workforce, fostering teamwork, accountability, professionalism, and continuous development.
Direct and partner with culinary management and Team Members to execute all culinary operations, ensuring high-quality food offerings, proper food temperatures, and exceptional plate presentation for Guests.
Create and execute a long-term culinary vision that elevates Guest experience and strengthens the property’s competitive positioning.
Establish clear performance expectations and oversee consistent coaching, training, and succession planning for all culinary management and Team Members.
Lead and support all culinary operations to ensure exceptional food quality, consistency, temperature control, and plate presentation across all outlets.
Maintain and enforce standards for food preparation, sanitation, portion control, recipe execution, safety, and quality assurance.
Ensure all operations comply with federal and tribal public health regulations, as well as internal policies and standard operating procedures.
Stay informed of industry trends, emerging culinary techniques, equipment innovations, and evolving Guest preferences.
Collaborate with Room Chefs on menu creation, seasonal updates, and specialty event offerings across all dining venues, including premium restaurants, casual concepts, buffets, and banquets.
Analyze menu performance, labor requirements, and cost efficiencies to develop profitable, market-aligned culinary programs.
Oversee recipe design, costing, portion standards, plating guidelines, and culinary training to ensure consistent execution of all menu items.
Maximize financial performance by meeting or exceeding food cost, labor cost, and operating expense targets across all culinary outlets.
Manage all culinary budgets, including operating budgets, monthly P&L reviews process, capital expenditures, and long-range planning initiatives.
Oversee forecasting of business volumes, staffing levels, product usage, and operational needs.
Ensure accurate and timely administrative functions, including payroll approvals, team scheduling, vendor communication, and inventory management.
Direct all personnel decisions for culinary Team Members in coordination with Room Chefs, including hiring, onboarding, evaluation, training, scheduling, communications with union representatives, and disciplinary actions.
Ensure consistent documentation of attendance, performance concerns, coaching, and corrective actions.
Promote professional development through structured mentorship, management training, and leadership programs.
Partner with Purchasing and vendors to ensure quality, consistency, and value in all food products and supplies.
Attend and complete company provided leadership and training classes.
Work collaboratively with Catering & Sales and the Banquet Chef to develop and revise banquet menus, pricing strategies, and culinary support for special events.
Coordinate effectively with Stewarding, Facilities, and Safety teams to ensure smooth operations and proper maintenance of all equipment and workspaces.
Evaluate, recommend, and oversee maintenance and procurement of kitchen equipment, tools, and capital projects.
Ensure proper functioning of all kitchen systems and promptly report and address any broken or malfunctioning equipment.
Lead ongoing food safety initiatives, HACCP compliance, risk-reduction practices, and safety training for all culinary staff.