Casino Executive Chef: Lead High-Volume Culinary Team

Redd Hospitality; Biloxi (MS); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality is seeking an Executive Chef to lead our culinary team and oversee all kitchen operations in a high-volume hospitality setting.

You will manage staff, coordinate with banquet teams, and ensure exceptional food quality and safety across all dining experiences. Strong leadership, organizational, and menu planning skills are essential to deliver memorable events and consistent dining excellence.

Qualifications

• Proven experience as an Executive Chef in a high-volume hospitality setting.
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team leadership with the ability to inspire a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all kitchen operations.
• Ability to work in a fast-paced environment while maintaining high quality standards.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper handling practices.
• Coordinate with dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels and order supplies to maintain stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events.

Skills

Executive Chef experience

High-volume kitchen leadership

Food production techniques

Kitchen management

Team leadership and mentoring

Menu planning for events

Job description

Redd Hospitality is seeking an Executive Chef to lead our culinary team and oversee all kitchen operations in a high-volume hospitality setting.

You will manage staff, coordinate with banquet teams, and ensure exceptional food quality and safety across all dining experiences. Strong leadership, organizational, and menu planning skills are essential to deliver memorable events and consistent dining excellence.