Executive Chef – High-Volume Casino Kitchen Leader

Fortune Bay

Northern (KY)

Hybrid

USD 68,000 - 85,000

Full time

9 days ago
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Job summary

Fortune Bay Resort Casino seeks an Executive Chef to provide culinary leadership across all food production venues, including restaurants and banquets. You will drive quality, presentation, guest satisfaction, sanitation, and financial performance.

You will collaborate with the Director of Food & Beverage, develop menus, control costs, and mentor culinary staff to ensure consistent execution of standards across the property.

Qualifications

  • Minimum two-year Culinary Arts degree or equivalent culinary education and experience.
  • Minimum five years of food service management experience, preferably in a high-volume restaurant, resort, casino, banquet, or hospitality environment.
  • Serv‑Safe certification or equivalent food safety certification required.
  • Must be able to obtain and maintain required gaming licensure.
  • Ability to lead, coach, train, and develop culinary employees.

Responsibilities

  • Oversee all culinary operations to ensure consistent food quality, portion control, presentation, and timely service.
  • Develop menus, recipes, seasonal specials, signature items, and new culinary concepts.
  • Manage food cost, labor, inventory, and vendor contracts in coordination with leadership.
  • Provide hands-on culinary leadership and support during high-volume operations and events.
  • Ensure compliance with health and safety standards and maintain sanitation across kitchens.

Skills

Leadership
Communication
Problem-solving
Team management
Organizational skills

Education

Culinary Arts degree

Job description

Fortune Bay Resort Casino seeks an Executive Chef to provide culinary leadership across all food production venues, including restaurants and banquets. You will drive quality, presentation, guest satisfaction, sanitation, and financial performance.

You will collaborate with the Director of Food & Beverage, develop menus, control costs, and mentor culinary staff to ensure consistent execution of standards across the property.

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