The Executive Chef is responsible for providing leadership and management for the F&B kitchen staff. Provides overall strategic direction of all culinary activities, encompassing a combination of and high-end steak and seafood dining outlet, sports lounge, beverage, catering and banquets, in-room dining, kitchens, stewarding, and any other F&B related areas. Responsible for developing menu items and recipes, designing food presentation techniques, producing a high-quality product and service, and maintaining an efficient and effective operation. Responsible for developing and meeting financial projections, goals, and objectives. Elite Casino Resorts properties offer a wide variety of benefits intended to meet the many needs of our diverse employee population. We offer a comprehensive benefits package that helps our employees get and stay healthy, plan for their future, and maintain a healthy work-life balance. We encourage you to look through the different benefits below to discover all that we have to offer to our employees of Elite Casino Resorts owned properties. Financial benefits include Paid Time Off, Premium Pay Incentive, First Year Wage Increases, 401(k) with Company Match, Profit Sharing, Company Paid Life Insurance (Full-Time) and Voluntary Benefits. Health and Wellness benefits for Full-Time Employees include three Medical plans to choose from, Dental, two Vision plans to choose from and Flexible Spending Accounts.

• Identify new and innovative strategic opportunities to fit the changing business needs and property strategic priorities. Lead the culinary concept development for all venues.
• Formulate, implement, and administer operational procedures pertaining to recipe development, menu rotation, inventory levels, and food preparation with a strong attention to quality control.
• Develop menus that meet quality standards and competitive pricing for our market. Develop distinctive signature services and products that provide and local flavors.
• Monitor F&B performance across the property and the market and recommend approaches and partnership opportunities to achieve business success and ensure the property is moving forward with a clear competitive advantage.
• Build and direct a high-performing team by ensuring accountability to business strategies and driving financial performance, quality products, and guest service delivery goals across all F&B outlets.
• Evaluate current needs, past experiences, and forecasted business conditions in order to make decisions and recommendations for the best allocation of resources among F&B outlets to achieve maximum financial returns, quality levels, performance, and guest services levels.
• Prepare annual budgeting and ensure food and labor costs as well as all fiscal responsibilities are met.
• Utilize a continuous improvement approach to identify improvement opportunities, leverage creativity and flexibility in determining solutions, create and execute plans.
• Work closely with local, state, and governmental organizations in maintaining the highest standards of safety, health, sanitation, and cleanliness in F&B areas.
• Coordinate the selection, purchasing, storage, inventory, maintenance, and usage of all F&B related food products, supplies, and equipment.
• Supervise and develop staff by mentoring, motivating, coaching, training, consistently providing feedback, and holding them accountable. Approve the hiring and termination of all the kitchen staff.
• Ensure department employee engagement and culture strategies are implemented and executed to improve employee productivity and morale.
• Develop and maintain effective communications amongst all staff and operating departments.
• Coordinate the development, interpretation and implementation of property policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules, and regulations for the F&B kitchen staff.
• Assure an environment which emphasizes cooperation, communication, and teamwork with all departments.