Executive Chef – Lead Kitchen Operations & Menu Innovation

Boyd Gaming; Las Vegas (NM); On-site; USD 65,000 - 95,000; Full time

Job summary

Boyd Gaming Corporation seeks a skilled culinary operations lead to oversee all kitchen activities, supervise Room Chefs and Assistants, and drive budgeting and cost controls. You will ensure compliance with health, safety and regulatory standards while delivering exceptional guest experiences.

The role requires leadership, budgeting, and strong communication to coordinate with the Food & Beverage Director and other departments.

Qualifications

• High school diploma or equivalent vocational training certificate.
• Culinary training or apprenticeship certification.
• Two years of experience in a similar position.
• Extensive knowledge of food products, recipes and presentation styles.
• Must be able to stand and/or walk for extended periods.
• Excellent customer service and communication skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications.

Responsibilities

• Oversee kitchen operations to ensure compliance with department goals, standards and regulatory standards and procedures.
• Direct supervision of all Room Chefs and Assistant Chefs.
• Manage staffing levels congruent with departmental and business needs.
• Review and analyze financial reports and apply findings to improve the overall operations.
• Assist the Food and Beverage Director in establishing budget goals, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages.
• Promote and ensure positive guest relations at all times.
• Other duties as assigned by management.

Skills

Staff supervision

Budget management

Financial analysis

Guest relations

Regulatory compliance

Communication

Education

High school diploma

Job description

Boyd Gaming Corporation seeks a skilled culinary operations lead to oversee all kitchen activities, supervise Room Chefs and Assistants, and drive budgeting and cost controls. You will ensure compliance with health, safety and regulatory standards while delivering exceptional guest experiences.

The role requires leadership, budgeting, and strong communication to coordinate with the Food & Beverage Director and other departments.