Cold calling might be a good approach. Avoid weekends and aim for mid to late afternoon our time. Even if you don't get the head chef on the first try, you can get good information from talking to a sous chef or line cook.
And just to clarify an earlier topic - I actually think the unions are a good thing and wondered if some of my comments made it seem negative. When I first moved here I had mixed feelings because there is definitely bad with the good, but overall it is a key reason that workers can get a job without an advanced degree and earn a living wage. Most of the best resorts on the Strip are union and can manage to make a profit, provide amazing service and still pay their workers enough to support a family and own a home. And as management, I am not covered by the union, but am happy that the amazing cooks I have on my team are compensated fairly and have great health insurance. And of course good wages and benefits for the hourly employees helps to raise wages for the salaried non-union employees as well.
On another note - I mentioned background checks and drug tests earlier. From experience I will point out that some of the restaurants here are independently owned and don't necessarily require these. As a result, unfortunately, those can sometimes be the locations where all of the people that can't pass those types of tests end up working. One restaurant such as this that I worked at frequently had cooks calling off because they were in jail or, worse, coming in to work in questionable states. I still remember one cook barking through most of service...good times, good times.