ESSENTIAL DUTIES AND RESPONSIBILITIES Primary duties and responsibilities include, but are not limited to, the following: Develops innovative, one-of-a-kind dining experiences that differentiates GSR from competitors and enhances guest satisfaction. Drives the creation of gastronomic experiences that delights guests and elevates GSR's reputation as a premier dining destination. Supervises all cooking and culinary operations by inspecting food preparation of culinary team. Plans meals, develops menus, and coordinates various assignments to ensure the overall predetermined levels of quality are met. Collaborates with food vendors, Sales and Marketing to develop specialty food events that attract guests and promote the property. Uses available data and reports to effectively control food costs and labor costs. Interviews, hires, trains, coaches & counsels team members to promote a positive team environment. Appropriately schedules staff to ensure operations are functional, guest service standards are met, and labor costs are in line with budget. Sets expectations and holds culinary leadership team accountable for demonstrating desired service standards, cleanliness and food presentation standards. Ensures guest service is top of mind for the culinary team in the restaurants. Actively engages with guests to understand and adapt to their feedback and preferences. Ensures compliance with company policies, HACCP and health department regulations; conducts regular inspections of the kitchens to ensure compliance. Develops and monitors budgets, including development of cost-saving measures, and analyzing reports. Monitors food production to minimize food waste and increase yields. Collaborates with Facilities department to ensure all kitchen equipment is routinely inspected for preventative maintenance, up to date, and working properly. Attends F&B leadership meetings as required to ensure production and execution of culinary expectations. Any other duties as assigned within the scope of this position. KNOWLEDGE/SKILLS/ABILITIES Knowledgeable of international and domestic foods, recipes, and safe handling procedures including proper rotation and inventory checks. Ability of complex reading, math, task completion skills, and simple writing is required. Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making. Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Must be a minimum of 21 years of age. EDUCATION and/or EXPERIENCE Minimum 2-3 years' as an Executive Chef or Assistant Executive Chef, and 5-10 years of progressive culinary leadership in high-volume environments. Experience with multiple outlets is preferred. Culinary degree from a major culinary academy preferred. Casino/resort culinary senior leadership experience is preferred.