About the Role We are seeking a highly skilled and experienced Executive Chef to oversee all culinary operations across a multi-venue property, including a full-service casual restaurant, a steakhouse, and a concession stand . This role is responsible for managing kitchen teams, ensuring food quality and consistency, controlling costs, and creating menus that drive revenue and enhance the guest experience. The ideal candidate will be passionate about culinary excellence, efficient kitchen operations, and developing a high-performing team across diverse dining formats. Key Responsibilities Oversee all culinary operations across the full-service casual restaurant, steakhouse, and concession stand Develop, implement, and maintain menus consistent with brand standards and guest expectations Manage kitchen staff: hiring, training, scheduling, and performance management Ensure all food preparation meets health, safety, and sanitation standards Control food costs, inventory, and waste while maintaining high-quality standards Collaborate with management to develop seasonal menus, specials, and catering/event offerings Support culinary execution for events in the event center and private functions Maintain kitchen equipment and ensure operational efficiency across all culinary spaces Work closely with Front-of-House managers to deliver seamless guest experiences Qualifications Minimum 5 years of experience as an Executive Chef or Head Chef, ideally managing multiple dining concepts Proven ability to manage diverse kitchen teams and operations simultaneously Strong knowledge of culinary techniques, kitchen operations, and menu development Experience in casual dining, fine dining (steakhouse), and high-volume concession or event kitchens preferred Knowledge of food cost control, inventory management, and staff scheduling Strong leadership, organizational, and communication skills Culinary degree or equivalent experience preferred Ability to work nights, weekends, and special events as required What We Offer Competitive salary + performance-based incentives Oversight of multiple kitchens across diverse dining venues Opportunity to shape menus, culinary standards, and guest experiences Career growth and leadership development within a multi-venue property A collaborative, high-energy work environment How to Apply Submit your resume and cover letter highlighting your Executive Chef experience. Qualified candidates will be contacted for interviews.

Pay:

$50,000.00 - $100,000.00 per year

Work Location:

In person