Executive Chef - High-Volume Casino Kitchen Leader

American Place; Waukegan (IL); On-site; USD 60,000 - 98,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401K

Educational Tuition Reimbursement

Ventra Program

EAP programs

Job summary

American Place Casino in Waukegan, IL seeks an experienced Executive Chef to oversee daily kitchen operations across hot and cold lines, pastry, and events. You will lead sous chefs and staff, ensure food quality, safety, and on-time execution for high-volume service.

The role emphasizes coaching, menu development, and compliance with ServeSafe standards, with responsibilities including training, scheduling, payroll oversight, and collaboration with sales and operations to deliver exceptional

Qualifications

• 6+ years of successful experience within the hospitality industry, preferably in fine dining.
• Leadership, team building and implementation skills.
• Culinary Arts degree or advanced culinary arts certification is preferred.
• Bilingual is a plus (preferred).
• Experienced in high volume food sales.

Responsibilities

• Directly manage sous chefs and pastry chefs, guiding their supervision of kitchen staff across all departments.
• Oversee staff selection, onboarding, training, scheduling, and daily work assignments.
• Act as a coach and mentor by setting clear performance objectives, conducting regular reviews, and providing consistent feedback.
• Administer corrective actions and maintain documentation of performance-related matters.
• Monitor daily production across all kitchen departments to ensure alignment with event guidelines and brand standards.
• Attend field events and tastings as needed, providing hands-on leadership and culinary expertise.

Skills

Leadership

Bilingual (preferred)

Team building

High volume food sales

Education

Culinary Arts degree or advanced culinary arts certification

Tools

CaterXpert kitchen module

Job description

American Place Casino in Waukegan, IL seeks an experienced Executive Chef to oversee daily kitchen operations across hot and cold lines, pastry, and events. You will lead sous chefs and staff, ensure food quality, safety, and on-time execution for high-volume service.

The role emphasizes coaching, menu development, and compliance with ServeSafe standards, with responsibilities including training, scheduling, payroll oversight, and collaboration with sales and operations to deliver exceptional