Executive Chef, Property (Caesars New Orleans)

About the role

Leads all culinary operations for Caesars New Orleans and is responsible for the overall direction, management, and success of the property's food production. This role oversees the recruitment, training, development, and performance of culinary team members; directs daily food preparation and execution; develops menus and pricing strategies; manages labor and food costs; and ensures the highest standards of food quality, sanitation, safety, and guest satisfaction are consistently achieved.

Responsibilities

• Oversee food production for all outlets, ensuring all food prepared is nutritious, safe, visually appealing, and properly flavored.
• Handle menu planning, maintenance of payroll, food cost, and other related records.
• Prepare food, establish quality standards, and train employees in cooking methods, presentation techniques, and portion control.
• Interview, hire, evaluate, and discipline kitchen personnel as appropriate.
• Communicate all property and department rules, policies, and procedures to kitchen personnel.
• Train kitchen personnel in food production principles and practices.
• Establish quality standards for menu items and food production practices.
• Plan and price menus, and establish portion sizes and standards of service for all menu items.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget.
• Maintain payroll records for submission to the payroll department.
• Control food cost by establishing proper storage requirements, standardization of recipes, and waste control.
• Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Provide safety training in lifting, carrying, hazardous material control, and chemical control.
• Train kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points, and other sanitary controls.
• Lead employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced, and enhanced.
• Understand and administer the PAR form, set performance expectations, and provide coaching and operational support for the kitchen production staff.
• Enforce all appearance and uniform guidelines.

Requirements

• Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or a related field preferred; equivalent combination of education and experience may be considered.
• Minimum of 7-10 years of progressive culinary leadership experience, including experience as an Executive Chef or Executive Sous Chef within a high-volume hotel, casino, resort, or multi-outlet food and beverage operation.
• Proven ability to lead, motivate, develop, and retain large culinary teams in a fast-paced environment.
• Extensive knowledge of food preparation techniques, menu development, recipe standardization, purchasing, inventory control, and food cost management.
• Strong understanding of labor management, budgeting, forecasting, financial analysis, and key performance metrics.
• Demonstrated experience developing innovative menus and culinary programs that enhance guest satisfaction and drive revenue.
• Thorough knowledge of food safety, sanitation, HACCP standards, and applicable federal, state, and local health regulations.
• Ability to maintain exceptional food quality, presentation standards, and consistency across multiple dining venues.
• Excellent leadership, communication, interpersonal, and organizational skills.
• Proven ability to build productive relationships and collaborate effectively with operational leaders, vendors, and team members.
• Strong problem-solving and decision-making skills with the ability to adapt quickly to changing business demands.
• Proficiency in Microsoft Office applications and culinary, inventory, purchasing, and point-of-sale systems.
• Must be able to speak clearly and listen attentively to employees, dining room staff, and guests.
• Must be able to stand and exert well-paced mobility for long periods.
• Must have the ability to lift pots, pans, etc. up to 40 pounds in weight.
• Must be able to read and write to facilitate the communication process.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events as business demands require.
• Must be able to work in a fast-paced kitchen environment.

About Us

Caesars New Orleans Casino & Hotel earned recognition as a City Business “Best Places to Work” honoree and was named “#1 Large Employer” in the New Orleans area by the “Times-Picayune” Top Workplaces program. A destination property in the heart of the city, we are continually striving to attract the best talent to provide exceptional experiences for our guests. Caesars New Orleans Casino is a Caesars Entertainment company.

Our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions, and acquisitions. Our resorts operate primarily under the Caesars®, Harrah's®, Horseshoe®, and Eldorado® brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence, and technological leadership. The company is committed to its Team Members, suppliers, communities, and the environment through its PEOPLE PLANET PLAY framework.

Our Caesars family is driven by our Mission, Vision, and Values. We take great pride in living these values – Together We Win, All In On Service, and Blaze the Trail – every day. Our mission is to “Create the Extraordinary.” Our vision is to “Create spectacular worlds that immerse, inspire, and connect you. We don’t perform magic; we create it with excellence. #WeAreCaesars.”