This position leads the culinary vision and strategy across all seven casino properties, ensuring consistency, quality, and profitability in all food service operations. This role is responsible for developing and standardizing menus, optimizing kitchen efficiency, maintaining food safety standards, managing food costs and capital expenditures, and enhancing the guest dining experience. This position drives culinary innovation, aligns operations with brand standards, and supports site-level chefs in achieving operational excellence and financial performance. The Corporate Executive Chef collaborates closely with the Regional Food & Beverage Managers, Executive Chefs, the Director of Operations, Marketing, and Finance to ensure culinary offerings align with business goals, promotional strategies, and guest experience initiatives.
Partnering with the procurement team to select quality vendors and negotiate pricing for consistent product quality and supply chain efficiency. Monitoring and managing back-of-house labor, operating expenses, and cost of goods sold. Conducting regular site visits and kitchen assessments to evaluate layouts, equipment needs, and design improvements. Leading the development and execution of culinary training programs. Ensuring compliance with all legislated health and safety regulations. Analyzing purchasing data to maximize food rebates and cost savings. Embracing technology and driving innovation through research and development.
Successful completion of Culinary Management Diploma, Hospitality, or Hotel/Restaurant Management and Red Seal Journeyperson Certification. Successful completion of Serve It Right and Food Safe Level One certifications. Certified Chef de Cuisine (CCC) is an asset. Minimum 4 years' experience as an Executive Chef. Experience in hotel, restaurant, banquets and catering, quick serve outlets and casinos.
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