{"id":2298468,"url":"https://alion.io/job/caesars-executive-chef-2","title":"EXECUTIVE CHEF","company":{"id":1758419,"name":"Caesars Entertainment","domain":"caesars.com","url":"https://alion.io/company/caesars-com","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Oracle","truth_index":{"grade":"B","score":75,"open_postings":69,"ghost_share":0,"stale_share":0.986,"repost_share":0,"time_to_fill_p50_days":25,"computed_at":"2026-10-12T06:55:09Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":100000,"max":null,"currency":"USD","period":"year","gross":null,"usd_annual":100000},"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-09T00:00:00Z","employer_posted_date":"2026-10-09","last_verified_at":"2026-10-13T00:14:42Z","board_verified":true,"closed_at":null,"days_open":4,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":4},"description":"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.\nStarting Salary: $100,000 per year based on experience\n Development and management of the kitchen budget\n\nTraining kitchen personnel in safe operating procedures for all equipment, utensils, and machinery\n\nEstablishing maintenance schedules based on manufacturer instructions\n\nProviding safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, bloodborne pathogens, and personal protective equipment\n\nReviewing staffing levels to maintain budgeted employment (direct & contracted) and delegating authority and responsibilities\n\nInterviewing, hiring, developing, and evaluating staff\n\nTraining kitchen personnel to prepare all food while retaining maximum nutrients and meeting dietary requests including low-fat, low-sodium, vegetarian, and low-caloriemeals\n\nControlling food costs and establishing purchasing specifications, storeroom requisition systems, product storage, portion control, and waste control\n\nManaging programs and processes to control and reduce lost-timeinjuries\n\nEnsuring the safety and security of employees\n\nProviding oral and written reports to the Director of Food and Beverage\n\nAchieving performance goals and performing other duties as assigned\n\nMaintaining interpersonal working relationships among all personnel\n\nDemonstrating strong oral and written communication skills\n\nAssuming overall responsibility for property restaurant(s) performance\n\nManaging established budgets and performance goals while effectively managing staff and completing assigned duties, paperwork, and reports accurately and in a timely manner.\n\nFive to seven years of experience as a pastry chef, chef d’ cuisine, or sous chef\n\nFour-yeardegree in a related field or equivalent work experience (Preferred)\n\nValid gaming license before starting, ServSafeCertification, and applicable health certifications\n\nAbility to analyze and interpret departmental needs and results\n\nAbility to solve complex problems and multi-task\n\nAbility to perform duties under frequent time pressures in an interruptive office\n\nKnowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standards\n\nAbility to work an irregular schedule due to a broad variety of tasks and deadlines\n\nAbility to work in office and kitchen environments including exposure to smoke, bright lights, and noise.\n\nADDITIONAL REQUIREMENTS\nAbility to work in a high-volume kitchen environment\n\nAbility to stand for extended period and perform repetitive motion\n\nAbility to lift, carry, bend, reach and handle hot or cold items safely\n\nCompliance with all company policies, safety procedures, and regulatory 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