Restaurant Chef, Guy Fieri (Full Time; Varied)

                   JOB DESCRIPTION

JOB TITLE:

Restaurant Chef

GRADE/FLSA STATUS:

S18-Exempt 

BADGE TYPE/COLOR:

Key-Blue

DIVISION:

Food & Beverage

DEPARTMENTS:

Employee Cafeteria, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Guy Fieri, Amici Italia           

REPORTS TO:

Executive Sous Chef

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 Restaurant Chef oversees the daily culinary operations of the restaurant, ensuring exceptional food quality, presentation, and consistency while leading and developing a high‑performing kitchen team. This role manages all aspects of food preparation, menu execution, inventory control, sanitation compliance, and cost management, maintaining strict adherence to recipe standards, safety regulations, and budgeted guidelines. The Chef works collaboratively with the Restaurant Manager to deliver an outstanding dining experience, supports staff through training, coaching, and performance management, and ensures smooth communication between the kitchen, front‑of‑house teams, and the Executive Sous Chef. With strong culinary expertise, leadership skills, and a commitment to operational excellence, the Restaurant Chef upholds company values and contributes to the restaurant’s overall success.

HOW YOU WILL CREATE THE EXTRAORDINARY

Leading with Purpose

• Support the organization’s mission, values, ethics, and service culture through daily leadership and decision‑making.
• Assist in developing and executing departmental plans that improve efficiency, service quality, and operational outcomes.
• Identify opportunities to enhance processes, adopt best practices, and contribute to continuous improvement initiatives.

Operational Management

• Manage day‑to‑day operations within the assigned area to ensure consistency, accuracy, and high‑quality service delivery.
• Coordinate staffing, workflows, and resources to meet operational needs and achieve departmental goals.
• Maintain compliance with applicable regulations, policies, and internal controls, addressing issues promptly as they arise.

Financial & Performance Management

• Assist in the development of departmental  budgets; monitor  expenses, and resource utilization to support financial targets and cost‑effective operations.
• Track and analyze performance metrics to identify trends, gaps, and opportunities for improvement.
• Implement operational adjustments and process improvements that enhance efficiency and performance.

Guest Experience & Brand Excellence

• Ensure a welcoming, responsive, and service‑focused environment that reflects the organization’s brand standards.
• Collaborate with other departments to resolve issues, improve service delivery, and support a seamless guest experience.
• Use feedback and service data to identify improvement opportunities and maintain high satisfaction levels.

Talent Development & Support

• Hire, discipline, terminate, supervise, coach, and evaluate Team Members to support skill development, performance, and engagement.
• Foster a positive, collaborative work environment that encourages communication, teamwork, and accountability.
• Support succession planning by identifying talent, developing team capabilities, and preparing Team Members for future roles.

WHAT YOU WILL NEED

• Must be 21 years of age or older.

• High school diploma or GED required.
• Five years managerial culinary experience required including two years executive culinary experience in a high volume, multi outlet operation required. 
• Two years culinary arts program training/certification and ten years of        supervisory/technical experience in food operations preferred.
• Serve Safe certified required.*

                 *Can be completed within 90 days of the hire date

ADDITIONAL REQUIREMENTS

• Strong guest service, communication, decision‑making, and teamwork skills; able to multitask, prioritize, and work closely with others while remaining adaptable, eager to learn, and receptive to direction.

• Professional appearance with high personal hygiene standards; proficient with Microsoft applications, including Excel; extremely detail‑oriented with a strong work ethic and desire for continued growth.

• Able to remain mobile throughout the casino, stand for extended periods, perform frequent physical movements, lift up to 50 pounds, push and pull up to 300 pounds in a cart, and respond to visual and auditory cues.

• Effective in fast‑paced, high‑pressure environments; able to communicate clearly in English and follow instructions accurately.

• Comfortable working amid varying noise, temperature, lighting, crowds, and air quality (including secondhand smoke), with flexibility to work evenings, weekends, and holidays.

TOGETHER WE WIN

We believe in delivering family-style service—an approach that fosters warmth, connection, and a genuine sense of belonging. Our team treats every guest and colleague with the same care and hospitality we would extend to family, creating a welcoming environment built on respect, teamwork, and personalized attention. Whether assisting guests or collaborating with coworkers, we prioritize service that is thoughtful, supportive, and rooted in genuine relationships.

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