The Executive Chef is responsible for providing leadership and management for the F&B kitchen staff. Provides overall strategic direction of all culinary activities, encompassing a combination of high volume buffet, high-end steak and seafood dining outlet, sports lounge, beverage, catering and banquets, in-room dining, kitchens, stewarding, and any other F&B related areas. Responsible for developing menu items and recipes, designing food presentation techniques, producing a high-quality product and service, and maintaining an efficient and effective operation. Responsible for developing and meeting financial projections, goals, and objectives. All duties are to be performed in accordance with Rhythm City Casino Resort policies, practices, and procedures.