Lead Chef — Creative, High-Volume Kitchen Leader

Cache Creek Casino Resort; California (MO); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Great Pay

Gas Discounts

Dental Insurance

Life Insurance

Paid Time Off

401k Savings Plan

Tuition Reimbursement

Employee Discounts

Direct Deposit

Job summary

Cache Creek Casino Resort in California is seeking an experienced executive chef to direct culinary staff in our restaurant and ensure high quality guest dining experiences. You will lead the kitchen, oversee recipe development, and collaborate with Front of House management to maintain service excellence.

This role requires strong leadership, menu development, cost control, staff training, and adherence to sanitation and safety standards while delivering exceptional dining experiences.

Qualifications

• Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training.
• 2 year culinary degree/diploma required or 5 years experience in a high volume, high quality kitchen.
• High School Diploma or equivalent required.

Responsibilities

• Develop and execute all recipes
• Manage culinary staff
• Train and develop staff
• Manage food costs to budget
• Manage labor costs to budget
• Preventative maintenance of equipment and repairs
• Maintain sanitation and safety standards
• Expedite service during opening hours
• Collaborate with FOH to ensure guest satisfaction
• Develop and market daily specials
• Attend meetings as scheduled
• Other duties assigned

Skills

Culinary leadership

Staff training

Food cost management

Budgeting

Quality assurance

Education

Culinary degree

High school diploma

Job description

Cache Creek Casino Resort in California is seeking an experienced executive chef to direct culinary staff in our restaurant and ensure high quality guest dining experiences. You will lead the kitchen, oversee recipe development, and collaborate with Front of House management to maintain service excellence.

This role requires strong leadership, menu development, cost control, staff training, and adherence to sanitation and safety standards while delivering exceptional dining experiences.