Executive Chef: Creative Kitchen Leadership & Menu Innovation

Belterra Park Cincinnati; Cincinnati (OH); On-site; USD 55,000 - 85,000; Full time

Job summary

Boyd Gaming Corporation is seeking a talented Sous Chef to lead the kitchen team in Cincinnati. You will direct daily food production and maintain high standards of quality, timeliness, cleanliness, and profitability while supervising staff and ensuring regulatory compliance.

You will oversee cooking operations, cost controls, menu development, and inter-department communication to deliver exceptional dining experiences aligned with company standards.

Qualifications

• Excellent food technique and cultural knowledge.
• Ability to adapt to market conditions with a flexible and creative approach to menu design.
• Advanced butchery knowledge.
• Excellent verbal and written communication skills and problem-solving ability.
• Excellent organizational skills.
• Computer literacy to include Excel Spreadsheet and Word experience.
• Ability to multi-task and meet multiple deadlines.
• Ability to calculate, analyze and troubleshoot P&L.
• Ability to demonstrate expertise in performing all positions within the kitchen.
• Demonstrated supervisory experience.

Responsibilities

• Direct daily execution of kitchen food production and service.
• Supervise culinary team, schedule, train and develop staff.
• Ensure compliance with health department regulations and company standards.
• Oversee cooking operations, portion control and garnishing.
• Maintain inventory, cost controls and par levels.
• Develop menus, recipes and costing; manage budgets and labor.
• Coordinate front-of-house and back-of-house communications.

Skills

Culinary leadership

Menu design

Butchery knowledge

Communication skills

Organizational skills

Computer literacy

Multi-tasking

P&L analysis

Kitchen versatility

Supervisory experience

Education

Culinary degree or equivalent

Job description

Boyd Gaming Corporation is seeking a talented Sous Chef to lead the kitchen team in Cincinnati. You will direct daily food production and maintain high standards of quality, timeliness, cleanliness, and profitability while supervising staff and ensuring regulatory compliance.

You will oversee cooking operations, cost controls, menu development, and inter-department communication to deliver exceptional dining experiences aligned with company standards.