Executive Chef: Corporate Dining & Menu Innovation

Durango Casino & Resort; Las Vegas (NV); On-site; USD 85,000 - 125,000; Full time

Job summary

Durango Casino & Resort is seeking a seasoned culinary leader to oversee the Corporate Dining Room. You will manage kitchen operations, prepare fresh menus daily with top ingredients, and supervise food purchasing, staff scheduling, and sanitation. The role includes coordinating with VIP events and special initiatives.

You must train and evaluate both management and line staff, implement cost controls, and maintain high standards of quality and guest satisfaction across all kitchen functions.

Qualifications

• Must demonstrate strong leadership and ability to train managers and staff.
• Ability to plan and execute daily menus and manage menu changes.
• Knowledge of current culinary trends and diverse cuisines.
• Understanding of food safety, sanitation, and health regulations.
• Experience with cost controls, budgeting, and inventory management.
• Proven vendor sourcing and product quality evaluation.

Responsibilities

• Promote Station Casinos culture and customer focus.
• Train and evaluate management and non-management staff; plan schedules.
• Demonstrate knowledge of emergency procedures and safety.
• Assist across affiliate properties as needed.
• Control department labor, food costs, and expenses.
• Assist in hiring and coaching team members for standards compliance.
• Source high-quality products and standardize recipes.
• Direct daily menu preparation, ordering, and procurement.
• Oversee sanitation and kitchen operations per policies.
• Coordinate with corporate F&B on kitchen operations and guest requests.
• Maintain confidentiality.

Skills

Leadership

Staff Training

Menu Development

Food Safety

Vendor Relations

Cost Control

Scheduling

Education

ServSafe Certification

Job description

Durango Casino & Resort is seeking a seasoned culinary leader to oversee the Corporate Dining Room. You will manage kitchen operations, prepare fresh menus daily with top ingredients, and supervise food purchasing, staff scheduling, and sanitation. The role includes coordinating with VIP events and special initiatives.

You must train and evaluate both management and line staff, implement cost controls, and maintain high standards of quality and guest satisfaction across all kitchen functions.