Executive Chef: Multi-Unit Culinary Leader

Casino Fandango; Carson City (NV); On-site; USD 90,000 - 140,000; Full time

Job summary

Casino Fandango, L.L.C. in Carson City, NV is seeking an Executive Chef to lead culinary teams across multiple restaurants and events, shaping menus, elevating food quality, and mentoring staff.

You will oversee high-volume production, manage budgets and inventory, ensure sanitation, and collaborate with F&B leadership to deliver exceptional dining experiences. This role requires a strong strategic mindset and passion for culinary innovation.

Qualifications

• Bachelor’s degree in Culinary Arts, Food Management, Nutrition, or related field, or equivalent experience.
• Minimum 5 years of progressive leadership in high-volume, multi-unit environments.
• Experience in gaming or hospitality preferred.
• Strong budgeting, cost control, and inventory management skills.
• Ability to lead diverse teams and drive culinary innovation.

Responsibilities

• Lead kitchen operations across multiple venues and events.
• Develop innovative menus with room chefs and banquet menus.
• Ensure top food quality, presentation, and sanitation standards.
• Manage budgets, food costs, and inventory.
• Recruit, train, and mentor culinary staff.
• Plan staff schedules and supervise employee relations.
• Ensure compliance with health codes and safety regulations.
• Collaborate with F&B Operations Manager on plate presentation and special functions.
• Represent kitchen in Executive Committee meetings.

Skills

Leadership

Budget management

Menu development

Kitchen operations

Food quality

Staff mentorship

Sanitation standards

Event catering

Education

Culinary Arts degree

Food Service Management degree

Equivalent experience

Tools

Microsoft Office

Excel

Job description

Casino Fandango, L.L.C. in Carson City, NV is seeking an Executive Chef to lead culinary teams across multiple restaurants and events, shaping menus, elevating food quality, and mentoring staff.

You will oversee high-volume production, manage budgets and inventory, ensure sanitation, and collaborate with F&B leadership to deliver exceptional dining experiences. This role requires a strong strategic mindset and passion for culinary innovation.