Executive Chef: Lead High-Volume Kitchens & Menu Innovation

Caesars Entertainment; Iowa; On-site; USD 95,000 - 120,000; Full time

Job summary

Caesars Entertainment in the United States (Iowa) seeks an Executive Chef to lead culinary operations across multiple dining outlets in a fast-paced casino environment. You will oversee menu development, nutritional standards, safety compliance, cost control, and kitchen performance with a focus on excellence and team engagement.

Starting salary is $100,000 per year, based on experience. The role emphasizes leadership, budget management, staff development, and delivering high-quality, nutritious

Qualifications

• Five to seven years of experience as a pastry chef, chef d’ cuisine, or sous chef.
• Four-year degree in a related field or equivalent work experience (Preferred).
• Valid gaming license before starting, ServSafe Certification, and applicable health certifications.
• Ability to analyze and interpret departmental needs and results.
• Ability to solve complex problems and multi-task.
• Ability to stand for extended periods in a high-volume kitchen and lift/carry items.

Responsibilities

• Develop and manage the kitchen budget.
• Train kitchen personnel in SOPs for equipment, utensils, and machinery.
• Establish maintenance schedules based on manufacturer instructions.
• Provide safety training in lifting, chemical control, first aid, and PPE.
• Review staffing levels to meet budgets and delegate responsibilities.
• Interview, hire, develop, and evaluate kitchen staff.
• Prepare food while preserving nutrients and meeting dietary requests.
• Control food costs and set purchasing specifications and waste controls.

Skills

Pastry chef experience

Chef d’Cuisine experience

Sous chef experience

Education

Four-year degree in related field

Job description

Caesars Entertainment in the United States (Iowa) seeks an Executive Chef to lead culinary operations across multiple dining outlets in a fast-paced casino environment. You will oversee menu development, nutritional standards, safety compliance, cost control, and kitchen performance with a focus on excellence and team engagement.

Starting salary is $100,000 per year, based on experience. The role emphasizes leadership, budget management, staff development, and delivering high-quality, nutritious