Executive Chef, HCCR (Full-Time; Varied)

JOB TITLE:

Executive Chef

GRADE/FLSA STATUS:

L13-Exempt 

BADGE TYPE/COLOR:

Key-Blue

DIVISION:

Food & Beverage

DEPARTMENTS:

Food Managers

REPORTS TO:

Director, Food & Beverage

WE ARE CAESARS

At Harrah’s Cherokee Casinos, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them. 

• Our Mission: “Create the Extraordinary.”

• Our Vision: “We create spectacular worlds that immerse, inspire, and connect you. We don’t perform magic; we create it with excellence.”

• Our Values: “Blaze the Trail, Together We Win, All-In on Service.”

Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the well-being of our Team Members and their families, and making positive contributions to the communities in which we operate. 

JOB SUMMARY

The Executive Chef provides strategic and hands‑on leadership for all culinary and stewarding operations, ensuring exceptional food quality, presentation, sanitation, and service across the property. This role oversees menu development, production standards, labor and food‑cost management, budgeting, and equipment maintenance while driving consistency, efficiency, and innovation in every kitchen area. The Executive Chef leads, trains, and mentors a diverse culinary team, fostering a positive, high‑performance work environment focused on safety, compliance, and continuous improvement. Through strong operational oversight, financial acumen, and a commitment to excellence, the Executive Chef upholds the mission, vision, and values of Caesars Entertainment and ensures an elevated dining experience for every guest.

HOW YOU WILL CREATE THE EXTRAORDINARY

Strategic Leadership

• Champion and model the organization’s mission, values, ethics, and service culture across all areas of responsibility.
• Develop and execute short‑ and long‑term strategic plans that strengthen operational efficiency, organizational effectiveness, and overall business performance.
• Lead change initiatives by identifying opportunities to streamline processes, modernize systems, and enhance service delivery.
• Acts with significant autonomy in setting priorities, determining strategic direction, and making operational decisions that impact business results.

Operational Oversight

• Oversee day‑to‑day operations within the assigned division, ensuring consistency, quality, and operational excellence.
• Optimize workflows, staffing models, and resource allocation to maximize productivity and service outcomes.
• Ensure compliance with all applicable regulations, policies, and internal controls; proactively monitor changes and adjust operations accordingly.

Financial & Performance Management

• Responsible for the development of budgets, forecasts, and financial strategies that support revenue growth and long‑term sustainability.

• Analyze departmental performance to assess efficiency, profitability, and return on investment.
• Implement data‑driven initiatives that enhance financial and operational results.

Guest Experience & Brand Excellence

• Collaborate across departments to ensure a seamless, high‑quality experience for guests, Team Members, and internal partners, that reflects the organization’s brand standards.
• Lead the development and implementation of programs, technologies, and service innovations that elevate the overall experience and strengthen the organization’s competitive position.
• Monitor feedback, service metrics, and performance indicators to identify opportunities for improvement and drive consistent excellence.

Talent Development & Leadership

• Recruits, develops, and retains high‑performing Team Members; establishes clear expectations, evaluates performance, and holds leaders and staff accountable for results. 
• Customarily and regularly directs the work of two or more full‑time Team Members (or the equivalent), including supervisors and/or managers, and has authority to hire, discipline, and recommend termination, promotion, or other changes in employment status, with such recommendations given particular weight. 
• Fosters a culture of teamwork, engagement, and open communication by providing coaching, mentorship, and succession planning to build leadership capability and ensure operational continuity.

WHAT YOU WILL NEED 

• Must be 21 years of age or older.

• High school graduate or GED is required.
• A degree in Culinary Arts from an accredited educational institution preferred.
• Ten years of working experience in a large-volume food establishment including banquets, buffets, specialty restaurants, and coffee shops required. 
• Four years of combined kitchen supervisory and administration (Executive/Principal Chef) experience required.

ADDITIONAL REQUIREMENTS

• Strong guest service, leadership, communication, financial analysis, and strategic‑thinking skills; able to multitask, prioritize, motivate a team, and maintain high morale in a fast‑paced, high‑pressure environment while remaining adaptable, eager to learn, and receptive to direction.

• Extensive knowledge of kitchen operations, including sanitation standards; operation and maintenance of kitchen equipment; butchering, baking, and garde‑manger; food preparation, presentation, and production; and the ability to react quickly to changing business demands with a strong sense of urgency.

• High proficiency with Microsoft Office (Excel, Word, PowerPoint, Outlook) and Windows‑based systems; extremely detail‑oriented with strong mathematical, analytical, and problem‑solving skills; able to maintain accurate records and uphold high ethical and compliance standards.

• Professional appearance with excellent personal hygiene; strong interpersonal skills with the ability to build cohesive teams, coach and develop Team Members, and work effectively with guests, peers, and leaders.

• Able to remain mobile throughout the property for an entire shift; stand for extended periods; stoop, bend, reach, kneel, twist, and grasp items; lift and carry up to 50 pounds and push/pull up to 300 pounds; operate kitchen and office equipment; respond to visual and auditory cues; work amid varying noise, temperature, lighting, crowds, and air quality (including secondhand smoke); and work a flexible schedule including evenings, weekends, and holidays.

DISCLAIMER

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

EQUAL EMPLOYMENT OPPORTUNITY

Harrah’s Cherokee Casinos is an enterprise of the Eastern Band of Cherokee Indians and is an Equal Opportunity Employer. 

07.06.2026