Brand Executive Chef (*Must have US Residence or US Citizenship*)

Renard International Hospitality Search Consultants is a premier recruitment firm renowned for its specialization in hospitality industry placements, boasting over 55 years of excellence since 1970. With a reputation as "The Most Trusted Name in the Hospitality Industry," Renard International acts as the bridge connecting top-tier culinary talent with leading hospitality entities worldwide. Their expertise spans the high-end luxury hospitality sector, catering to clients who seek exceptional leaders to shape their culinary brands and drive operational success.

The current opportunity is for a Brand Executive Chef based in Las Vegas, Nevada, for a prestigious fine-dining restaurant located within a well-known casino. This position demands a highly skilled culinary professional with expertise in Latin American cuisine to lead the culinary operations of this upscale venue. The restaurant operates at a high volume, generating over $15 million in annual revenue, underlining the critical role this position plays in maintaining and elevating the establishment's fine dining reputation.

This full-time, salaried role offers a competitive base salary ranging from US$120,000 to US$150,000, negotiable depending on experience, alongside performance-based bonuses tied to key performance indicators. Comprehensive medical benefits and additional employee perks are also part of the compensation package. Candidates must have US citizenship or US residency to be considered.

The Brand Executive Chef will report directly to the Vice President of Culinary and will have overarching responsibility for culinary operations spanning a premier fine-dining restaurant, an employee corporate dining facility, and a research and development kitchen focused on menu innovation and testing. This dual-faceted role requires combining hands-on culinary expertise with astute leadership and operational oversight. The chef will continuously develop new menus, ensuring profitability and consistency, while managing day-to-day kitchen operations to uphold the highest standards.

An integral part of the role involves managing and advancing the employee dining program and fostering a culture of innovation through the R&D kitchen, which solicits feedback from approximately 100 corporate employees. This approach ensures that product development aligns with evolving market trends and guest preferences. Proficiency in both Latin American and steakhouse cuisines will provide a competitive edge, enabling the chef to craft unique and appealing menus that harmonize culinary creativity with operational pragmatism.

Key responsibilities encompass menu engineering, brand standard enforcement, staff training and mentoring, cost control, and food waste management. The ideal candidate must demonstrate a proven track record of success in multi-unit, high-volume culinary environments, including catering operations. Strong leadership qualities, strategic business acumen, and deep technical knowledge of food safety, menu innovation, and kitchen management are essential.

This is a unique opportunity for a seasoned culinary leader passionate about blending innovation with financial performance while shaping culinary brands within a luxury hospitality context. If you meet the stringent requirements and are ready to make a significant impact, this position offers an exciting platform to advance your culinary career in a dynamic, high-profile setting.