Job Description

Job Description

Job Title : Executive Chef

Location : Lake Charles, LA (Relocation Package)

Salary : $75,000 - $80,000

Skills : High-Volume Kitchen Operations, Culinary Leadership & Team Development, Quick-Service Restaurant Operations, Multi-Outlet Management, Food Safety & Sanitation, Inventory Management & Purchasing, Food & Labor Cost Control, Recipe Execution & Quality Standards, Staff Training & Development, Kitchen Scheduling & Operational Management

About Company / Opportunity :

An established American casual dining concept known for its generous portions, diverse menu, and welcoming atmosphere. The restaurant offers a broad selection of classic American favorites, including steaks, burgers, seafood, salads, and signature comfort food. Located within a premier casino resort in Lake Charles, Louisiana, the operation serves a steady flow of resort guests, casino visitors, and local clientele.

The culinary operation encompasses multiple outlets, including full-service casual dining, a quick-service to-go grille, in-room dining, and seasonal beach and pool venues. This creates an exciting opportunity for an experienced culinary leader to oversee a diverse, fast-paced, multi-outlet food and beverage operation.

Responsibilities :

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• Oversee all culinary operations across multiple outlets, including full-service dining, quick-service/to-go, in-room dining, and seasonal beach and pool venues.
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• Provide hands-on leadership and direction to the culinary team, ensuring consistent execution across all outlets and shifts.
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• Lead, train, coach, and develop kitchen employees to improve performance, culinary skills, and overall operational knowledge.
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• Ensure team members follow proper cooking techniques, recipes, portion specifications, preparation standards, and presentation guidelines.
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• Maintain strict standards for food safety, sanitation, cleanliness, and compliance with health department regulations.
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• Monitor food quality and consistency while ensuring all dishes meet established recipes and specifications.
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• Manage daily kitchen operations in a fast-paced, high-volume environment, including 24-hour service demands.
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• Oversee inventory management, product ordering, receiving, storage, and waste control.
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• Manage kitchen scheduling, staffing levels, labor efficiency, and productivity.
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• Maintain accurate kitchen paperwork, including inventory reports, ordering documentation, schedules, and operational records.
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• Monitor food costs and labor expenses while identifying opportunities to improve efficiency and profitability.
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• Build a strong culinary culture focused on accountability, teamwork, consistency, and continuous development.
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• Partner with restaurant and resort leadership to ensure seamless operations across all dining outlets.
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• Ensure proper staffing, preparation, and execution during peak business periods and seasonal operations.
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Must-Have Skills :

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• High-Volume & Quick-Service Operations: Proven experience managing high-volume kitchens, preferably in a 24-hour, multi-outlet restaurant or hospitality environment.
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• Culinary Leadership & Team Development: Strong culinary background with the ability to lead, train, coach, and develop kitchen staff while ensuring food quality, recipe adherence, proper cooking techniques, and sanitation standards.
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• Kitchen Operations & Cost Controls: Experience managing inventory, ordering, scheduling, food and labor costs, and day-to-day kitchen operations.
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Nice to Have Skills :

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• Casino / Resort / Hotel Experience: Previous culinary leadership experience within a casino, resort, hotel, or large-scale hospitality operation.
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• Multi-Outlet Culinary Management: Experience overseeing multiple dining concepts, including full-service restaurants, quick-service outlets, in-room dining, and seasonal food and beverage venues.
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• 24-Hour Operations Experience: Background managing around-the-clock kitchen operations, multiple shifts, staffing demands, and high-volume service periods.
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