Assistant Executive Chef

The Assistant Executive Chef is a senior culinary leader instrumental in driving the gastronomic vision and operational excellence of our upscale, fine-dining restaurant within a premier casino environment. This position is responsible for upholding the highest standards of culinary artistry, guest satisfaction, and team mentorship. The Assistant Executive Chef will exhibit exceptional culinary talent by personally performing advanced cooking tasks, leading a dynamic team of chefs and culinary professionals, and managing all aspects of the kitchen to ensure a consistently superior product. This role is critical for enhancing guest and team member satisfaction while maximizing the financial performance of the culinary department.

Responsibilities

Leadership & Team Management :

Provide exemplary leadership by supervising, mentoring, and inspiring the culinary team, including Sous Chefs, Chefs de Partie, and Line Staff. Ensure seamless coordination of schedules, station assignments, and workflows to meet the demands of a high-volume, fine-dining environment while fostering a culture of accountability and excellence.

Operational Excellence :

Oversee all aspects of daily kitchen operations, ensuring the flawless execution of standardized recipes, plating presentations, and service standards. Continuously monitor and refine processes to maintain consistency, quality, and efficiency in a fast-paced, upscale setting.

Guest Experience :

Actively champion a culture of hospitality by engaging with guests, addressing special requests, and ensuring every dish contributes to a positive, memorable dining experience that reflects the restaurant’s fine-dining reputation.

Menu Development :

Collaborate with the Executive Chef to conceptualize, develop, and implement innovative, sophisticated menu offerings that align with the restaurant’s brand. Regularly analyze guest feedback, dining trends, and market insights to identify opportunities for menu enhancements and service improvements.

Training & Development :

Design and lead comprehensive training programs to elevate the skills, creativity, and professionalism of the culinary team. Provide ongoing mentorship and education on advanced culinary techniques, fostering a collaborative environment that encourages innovation and professional growth.

Financial Oversight :

Partner with the Executive Chef to manage the culinary department’s financial performance, including food costs, labor costs, and operating expenses. Analyze profit and loss statements, identify budget variances, and implement cost-control strategies without compromising quality or guest satisfaction.

Safety & Compliance :

Enforce the highest standards of food safety, sanitation, and health code compliance. Conduct daily inspections of kitchen areas, storage, and equipment to ensure cleanliness, organization, and adherence to ServeSafe and HACCP protocols. Promptly address any maintenance or repair needs to uphold safety and operational efficiency.

Collaboration :

Establish and maintain open, collaborative relationships with front-of-house management, service teams, and vendors. Work together to ensure a cohesive and exceptional guest experience from arrival to departure, while securing high-quality ingredients and managing inventory effectively.

Qualifications

A degree in Culinary Arts from an accredited institution is highly preferred. A combination of extensive, relevant experience and education will be considered.

Minimum of 7-10 years of progressive experience in a culinary leadership role.

Minimum of 5 years of experience in a high-volume, upscale, or fine-dining restaurant, preferably within a four or five-star hotel or casino environment.

Demonstrable experience in management capacity, with a proven track record of leading and developing a large culinary team.

Proficiency in menu development, costing, and engineering.

Advanced financial management skills with experience in budgeting, P&L analysis, and cost control.

Expert knowledge of food safety regulations, including HACCP and ServeSafe (Manager Certification required).

Exceptional reading, writing, and verbal communication skills required for interacting with guests, staff, and executive leadership.

Proficiency with Microsoft Office Suite (Word, Excel, Outlook) and inventory management software.

Benefits

Competitive base salary plus a performance-based bonus program

Comprehensive medical, dental, and vision insurance

Flexible spending account options

Group life, AD&D, and voluntary life insurance.

Short- and long-term disability coverage

401(k) retirement plan with matching contributions

Employee assistance program

Tuition reimbursement opportunities

Paid holidays.

Discounts on a wide range of services and products

Relocation assistance provided.