EXECUTIVE CHEF
Confirmed on the employer's own hiring board on Oct 12, 2026. First seen by Alion on Oct 9, 2026. Caesars Entertainment scores B on the Alion truth index.
The Executive Chef leads all culinary operations by directing, training, and developing chefs, cooks, and kitchen staff across multiple dining outlets to ensure exceptional food quality, efficient production, and consistent execution. This role oversees menu preparation, nutritional standards, safety and sanitation compliance, cost control, and kitchen performance while maintaining a high level of professionalism, operational effectiveness, and team engagement within a fast-paced casino environment.
Starting Salary: $100,000 per year based on experience
Development and management of the kitchen budget
Training kitchen personnel in safe operating procedures for all equipment, utensils, and machinery
Establishing maintenance schedules based on manufacturer instructions
Providing safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, bloodborne pathogens, and personal protective equipment
Reviewing staffing levels to maintain budgeted employment (direct & contracted) and delegating authority and responsibilities
Interviewing, hiring, developing, and evaluating staff
Training kitchen personnel to prepare all food while retaining maximum nutrients and meeting dietary requests including low-fat, low-sodium, vegetarian, and low-caloriemeals
Controlling food costs and establishing purchasing specifications, storeroom requisition systems, product storage, portion control, and waste control
Managing programs and processes to control and reduce lost-timeinjuries
Ensuring the safety and security of employees
Providing oral and written reports to the Director of Food and Beverage
Achieving performance goals and performing other duties as assigned
Maintaining interpersonal working relationships among all personnel
Demonstrating strong oral and written communication skills
Assuming overall responsibility for property restaurant(s) performance
Managing established budgets and performance goals while effectively managing staff and completing assigned duties, paperwork, and reports accurately and in a timely manner.
Five to seven years of experience as a pastry chef, chef d’ cuisine, or sous chef
Four-yeardegree in a related field or equivalent work experience (Preferred)
Valid gaming license before starting, ServSafeCertification, and applicable health certifications
Ability to analyze and interpret departmental needs and results
Ability to solve complex problems and multi-task
Ability to perform duties under frequent time pressures in an interruptive office
Knowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standards
Ability to work an irregular schedule due to a broad variety of tasks and deadlines
Ability to work in office and kitchen environments including exposure to smoke, bright lights, and noise.
ADDITIONAL REQUIREMENTS
Ability to work in a high-volume kitchen environment
Ability to stand for extended period and perform repetitive motion
Ability to lift, carry, bend, reach and handle hot or cold items safely
Compliance with all company policies, safety procedures, and regulatory requirements.