Executive Chef - Primm Valley Casino Resorts
On-sitePrimm, Nevada, United States
Job Summary
Lead all culinary operations across restaurants, quick-service outlets, banquet kitchens, and casino food venues while managing food quality, labor, purchasing, and inventory. Establish standards for production, portion control, and plating; develop menus and seasonal features; and oversee vendor relationships and cost-control initiatives. Recruit, train, and coach culinary leaders; ensure compliance with food safety regulations and HACCP principles; and execute planning for banquets and special events. Maintain visible presence in kitchens to drive operational efficiency and team development. Requires seven years of progressive leadership experience in high-volume resort or casino environments.
Required Qualifications
- Minimum of seven (7) years of progressive culinary leadership experience in hotel, casino, resort, or high-volume restaurant operations
- Minimum of three (3) years as an Executive Chef or Executive Sous Chef overseeing multiple culinary outlets
- Demonstrated experience managing banquet production, restaurant operations, and high-volume kitchen environments
- Strong financial acumen with experience managing food cost, labor cost, purchasing, and inventory
- Ability to lead multiple kitchens simultaneously
- Ability to thrive in a fast-paced, 24-hour hospitality environment
- Ability to stand and walk for extended periods
- Ability to lift up to 50 pounds
- Ability to work safely in hot, cold, and fast-paced kitchen environments
- Ability to operate commercial kitchen equipment safely
- Must be available to work flexible schedules, including evenings, weekends, holidays, and special events
Desired Qualifications
- Associate's or Bachelor's Degree in Culinary Arts, Hospitality Management, or related field preferred
- Experience in gaming or resort hospitality preferred
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.