Executive Chef - Bacchanal Buffet (Caesars Palace)

Caesars Entertainment•Las Vegas, NV

About The Position

Bacchanal Buffet at Caesars Palace is seeking an experienced, visionary Executive Chef to lead a high-volume dining operation serving thousands of guests each week. The role is responsible for culinary excellence, operational performance, innovation, and team development across multiple cuisines, kitchens, and service platforms. The successful candidate will balance creativity with disciplined execution, lead large culinary teams, manage significant operational volume, drive financial results, and deliver an exceptional guest experience.

Requirements

Extensive experience leading high-volume, multi-outlet culinary operations.
At least 5 years of progressive culinary leadership experience, including 3–5 years in a comparable management role.
Demonstrated success managing large teams; experience in union environments is preferred.
Strong financial acumen, including expertise in food cost, labor management, productivity, and operational planning.
Exceptional leadership, communication, coaching, and talent-development skills.
Ability to thrive under pressure while maintaining high standards of quality and execution.
Nevada Food Handler Safety Training Card required.
Ability to manage a team of up to 150 managers and hourly employees.
Extensive knowledge of commercial kitchen equipment, operations, and food production processes.
Ability to establish and maintain effective working relationships with management, team members, vendors, and guests.
Ability to understand and comply with company policies, procedures, safety standards, chemical labels, operational communications, and other written or verbal instructions.
Ability to remain mobile throughout a large, fast-paced culinary operation and work in confined spaces when necessary.
Ability to lift, carry, push, pull, or move products, equipment, and supplies weighing up to 100 pounds, with or without assistance.
Manual dexterity and hand-eye coordination to safely operate kitchen equipment and perform culinary and administrative duties.
Ability to use sight, hearing, smell, taste, and touch to monitor food quality, safety, and operational standards.
Ability to work in a high-volume environment with exposure to varying temperatures, kitchen equipment, and food production conditions.
Availability to work flexible schedules, including evenings, weekends, holidays, and extended hours as business demands require.

Nice To Haves

Bachelor's degree in culinary arts, Hospitality Management, or a related field.
Previous experience as a Resort Executive Chef, Property Executive Chef, Executive Banquet Chef, or in an equivalent leadership role.
Experience managing large teams in union environments.

Responsibilities

Lead all culinary operations, ensuring consistency, quality, execution, and efficiency across multiple kitchen and service areas.
Drive innovation and evolve the guest experience while maintaining food cost and labor controls.
Recruit, develop, mentor, and retain a large, diverse culinary workforce, fostering accountability, engagement, and excellence.
Oversee menu development, recipe standardization, product quality, and presentation standards.
Manage budgeting, forecasting, purchasing, inventory, and cost-containment initiatives.
Champion food safety, sanitation, and regulatory compliance.
Partner with operational leadership to align staffing, production, and business needs with financial objectives.
Set standards for professionalism, teamwork, and culinary passion as a visible leader.
Clean assigned rooms to company standards within designated work periods.
Maintain a professional appearance and demeanor throughout the shift.
Follow safety protocols and promptly report unsafe working conditions.
Follow lost-and-found policies and procedures.
Plan, organize, and complete work in a timely manner.
Take initiative, show ownership, and go above and beyond to assist guests.
Accept feedback and coaching from supervisors.