Executive Chef

Position Summary

Perform responsibilities in accordance with all Company standards, policies, and procedures. Oversee all aspects of Corporate Dining Room. Responsible for preparing meals in a corporate dining environment, in a timely manner. Creating fresh menus daily utilizing the highest quality ingredients. Directly responsible for overseeing the culinary operations of kitchen and staff. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards, scheduling, sanitation and cleanliness. Responsible for providing operational support and assistance for special operations and initiatives, including but not limited to special events, VIP guest, and task force projects.

Essential Functions

• Responsible for practicing, supporting, and promoting Station Casinos’ “We Win Hearts” Company‑wide culture.
• Training of management and non‑management personnel, as well as evaluations and scheduling.
• Display knowledge of all emergency procedures.
• May be required to assist with related duties at other affiliate properties at management’s discretion.
• Implement effective controls of Food and Beverage products, labor controls, and all other expense accounts of the department.
• Assist in identifying and hiring department Team Members in accordance with all Company guidelines and strategies.
• Responsible for coaching and disciplining Team Members who are not meeting Station Casinos standards to ensure disciplinary actions are in accordance with Company policies and procedures.
• Source highest quality products available, researching vendors and products globally.
• Standardize recipes, allowing recreation of successful menus and dishes.
• Direct and manage chefs in daily menu preparation, ordering, and product procurement.
• Direct and manage hourly Team Members in daily operations of sanitation and food preparation.
• Communicate daily with Corp F&B team regarding kitchen operations, feedback, and development on request from guests.
• Ensure confidentiality is upheld.

Minimum Qualifications

• Ability to communicate effectively with guests, Team Members, and management in both written and verbal form.
• Comfortable speaking with guests in an open kitchen, taking orders, serving food in a dining‑room environment, and recommending options.
• Able to give and receive feedback and effectively use that feedback to develop future menus.
• Plan and execute daily menus.
• Familiar and comfortable executing a wide array of cuisines.
• Comfortable preparing foods for guests with different dietary restrictions and requests such as keto, low glycemic index, and low‑fat options.
• Understanding of current trends in the culinary world, both in products and restaurants.
• Oversee kitchen operations to ensure requisitioning, production, fabrication, and quality adhere strictly to Station Casinos’ specifications, standards, and guidelines.
• Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Southern Nevada Health District.

Certificates / Licenses

Southern Nevada Health Card / ServSafe Certified

Additional Requirements

• Manage time effectively and meet daily deadlines and service times for meal periods.
• Must be able to handle a flexible schedule.
• Demonstrate sound judgment in decision‑making, even when dealing with difficult situations.
• Possess great attention to detail to maintain the unit’s appearance and operating standards.
• Comprehensive food knowledge, including basic understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
• Strong leadership skills.
• Ability to work hands‑on in any kitchen environment, including fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold‑food production.

Physical Requirements

• Requires normal, corrective vision range, the ability to see color, and to distinguish letters, numbers, and symbols.
• Requires the physical ability to stand for long periods, walk frequently, and bend or reach to a height of 6 feet with or without assistance.
• Must be capable of lifting 50 lb, pushing 150–250 lb on a pushcart, and working in walk‑ins ranging from –10 °F to 140 °F with or without assistance.
• Requires normal sense of smell, taste, and touch.
• Requires manual dexterity to use job‑related equipment.