Fine Dining Executive Chef — Menu Innovation & Team Leadership

Crystal Bay Casino; Nevada; On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Health insurance

401(k) matching

Paid vacation

Paid time off

Vision insurance

Job summary

Crystal Bay Casino is seeking an Executive Chef to lead the culinary operations of its upscale dining venue. You will create innovative menus, ensure top-quality food, and inspire a high-performing kitchen team while managing costs and maintaining compliance with safety standards.

The role requires strong leadership, strategic menu development, and hands-on kitchen management, with the ability to deliver exceptional guest experiences during evenings, weekends, and holidays as needed.

Qualifications

• Proven success in menu development, kitchen management, and cost control.
• Strong leadership and communication skills with the ability to inspire and develop teams.
• Extensive knowledge of food safety and sanitation standards.
• Experience managing food and labor budgets.
• Ability to work evenings, weekends, and holidays as required.
• Culinary degree or equivalent professional experience preferred.

Responsibilities

• Develop and execute creative, seasonal menus reflecting the restaurant's vision.
• Oversee daily kitchen operations, including prep, production, and service.
• Maintain high standards for sanitation, food safety, and cleanliness per regulations.
• Manage inventory, purchasing, and cost efficiency to protect margins.
• Lead and mentor culinary staff, scheduling, and performance development.
• Collaborate with management on budgeting, forecasting, and financial performance.

Skills

Menu development

Kitchen management

Cost control

Team leadership

Food safety

Education

Culinary degree

Job description

Crystal Bay Casino is seeking an Executive Chef to lead the culinary operations of its upscale dining venue. You will create innovative menus, ensure top-quality food, and inspire a high-performing kitchen team while managing costs and maintaining compliance with safety standards.

The role requires strong leadership, strategic menu development, and hands-on kitchen management, with the ability to deliver exceptional guest experiences during evenings, weekends, and holidays as needed.