The Executive Chef provides strategic and operational leadership for all culinary operations at Sorellina by Giada. This position is responsible for protecting the restaurant's culinary identity, delivering exceptional food quality and presentation, managing financial performance, and developing a high-performing culinary team. - Provides overall leadership and direction for all back-of-house culinary operations. - Ensures the consistent execution of Sorellina by Giada recipes, menus, plating standards, and brand expectations. - Partners with the General Manager to deliver a seamless, elevated, and memorable guest experience. - Maintains the integrity of the restaurant's culinary vision while supporting innovation and seasonal menu development. - Oversees food preparation, production, presentation, portioning, and quality across all kitchen stations. - Maintains a visible presence during service and ensures all food is prepared and presented according to established specifications. - Develops, implements, and maintains standardized recipes, production procedures, and quality-control processes. - Collaborates with brand representatives and property leadership on menu changes, special events, promotions, and culinary activations. - Develops and manages the culinary operating budget, food-cost targets, labor goals, forecasts, and capital needs. - Reviews profit-and-loss statements, labor reports, food costs, inventory results, and other financial information. - Implements appropriate corrective action when financial or operational performance does not meet established expectations. - Oversees purchasing, receiving, storage, product rotation, inventory, waste reduction, and loss-prevention practices. - Maintains appropriate staffing and production levels based on forecasted business volume. - Recruits, selects, trains, develops, coaches, and retains a talented and diverse culinary team. - Provides leadership and development to the Executive Sous Chef, Sous Chefs, and other culinary leaders. - Establishes clear performance expectations and holds culinary leaders and team members accountable. - Conducts regular kitchen meetings, pre-shift meetings, menu tastings, performance discussions, and training sessions. - Creates a professional, respectful, inclusive, and engaging kitchen culture that promotes teamwork and accountability. - Partners with Human Resources on recruitment, employee relations, performance management, and succession planning. - Ensures compliance with all applicable health codes, sanitation requirements, food-safety standards, gaming regulations, and company policies. - Maintains the highest standards of cleanliness, organization, safety, and sanitation throughout all culinary areas. - Ensures proper labeling, dating, storage temperatures, allergen controls, and food-handling practices. - Ensures kitchen equipment is properly operated, cleaned, maintained, and reported for repair when necessary. - Understands and consistently administers the Collective Bargaining Agreement, where applicable. - Maintains accurate culinary, financial, inventory, scheduling, production, and compliance records. - Responds to guest feedback and works with the General Manager to resolve food-quality or dining-experience concerns. - Serves as the primary culinary liaison with property leadership, brand partners, vendors, and internal departments. - Performs other duties as assigned. - High school diploma or equivalent required. - Degree or certification in Culinary Arts, Hospitality Management, or a related field preferred. - Minimum of seven years of progressive culinary experience required, including at least three years as an Executive Chef or senior culinary leader. - Previous experience in a high-volume, upscale, luxury, celebrity-chef, or fine-dining restaurant strongly preferred. - Advanced knowledge of Italian cuisine, contemporary culinary techniques, menu development, and premium ingredients preferred. - Demonstrated experience managing food costs, labor, inventory, purchasing, budgets, and profit-and-loss performance. - Proven ability to recruit, lead, develop, and retain high-performing culinary teams. - Strong knowledge of food safety, sanitation, allergen awareness, and applicable health regulations. - ServSafe Manager certification required or must be obtained within the period established by the company. - Experience working in a casino, resort, hotel, entertainment, or union environment preferred. - Strong leadership, communication, organizational, and problem-solving skills. - Ability to remain composed and maintain quality standards in a fast-paced, high-volume environment. - Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours. - Must be able to obtain and maintain all licenses, permits, certifications, and registrations required for the position. - Must be able to understand and communicate effectively in English. PHYSICAL DEMANDS The physical demands described here represent those that an employee must meet to successfully perform the essential functions of this position. Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform the essential functions. While performing the duties of this position, the employee is regularly required to stand and walk for extended periods; use hands and fingers; reach, bend, stoop, kneel, or crouch; and communicate with team members. The employee must be able to work around heat, steam, open flames, sharp equipment, and refrigerated areas. The employee may occasionally lift or move up to 50 pounds and may be required to push or pull carts and kitchen equipment. Specific vision requirements include close, distance, peripheral, color, and depth perception. STARTING SALARY $80,000 to $90,000 annually, based on experience