Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $77,000.00
Work Schedule
Standard Hours
Flexible
Benefits
competitive salary
Medical insurance
Dental Insurance
Vision Insurance
short-term disability insurance
long-term disability insurance
Life insurance
401(k) with Company Match
supportive work culture
Professional Development
wellness programs
employee recognition
Work-life balance
Fun workplace culture
Job Description
Viticus Group is a dynamic and innovative organization based in Las Vegas, dedicated to advancing science, medicine, and education through hands-on continuing education courses, conferences, and training programs. The company serves as a critical link between cutting-edge scientific research and real-world professional practice, empowering industry experts and learners to apply the latest advancements in meaningful and impactful ways. By connecting a global network of professionals with the forefront of research and technology, Viticus Group fosters a collaborative environment that drives progress and innovation in various fields, particularly in veterinary medicine and animal health.
As a community of innovators, educators, and p... Show More
As a community of innovators, educators, and p... Show More
Job Requirements
- Must possess a current NV Food Handlers & TAM Card
- ability to sit, use hands and fingers, talk or hear, and smell continually
- ability to stand, walk, and reach frequently
- ability to climb or balance, stoop, kneel, or crouch occasionally
- ability to frequently lift and carry up to 10 lbs
- ability to occasionally lift and carry up to 50 lbs
- close vision required to see computer monitors, read documents, and operate office equipment
- distance vision required if driving is a job requirement
- work environment is indoors and climate-controlled
- occasionally exposed to outdoor weather conditions
- moderate noise levels typical of office and light traffic environments
Job Qualifications
- Culinary arts degree or equivalent professional training preferred
- advanced certifications in food safety, nutrition, or specialty cuisines a plus
- minimum 7-10 years of progressive culinary leadership experience such as Executive Chef or Corporate Chef
- proven experience managing multi-unit or high-volume operations
- demonstrated success in menu development, cost control, and P&L accountability
- experience in the Las Vegas market or similar competitive culinary environments preferred
- track record of building and mentoring high-performing culinary teams
- expert knowledge of diverse cuisines, cooking techniques, and current culinary trends
- proficiency in food cost analysis, inventory management, and kitchen productivity metrics
- strong knowledge of HACCP, food safety regulations, and health department compliance
- skilled in menu engineering, recipe standardization, and kitchen process optimization
- proven leadership, motivation, and team development skills in fast-paced environments
- strong organizational and project management skills
- financial acumen with ability to manage budgets and forecast costs
- excellent communication, problem-solving, and interpersonal skills
- vendor management and negotiation experience
- commitment to continuous improvement and innovation
Job Duties
- Develop and execute comprehensive culinary strategies for all Viticus Group events and operations
- lead menu development, seasonal planning, and recipe standardization to ensure consistency, quality, and profitability
- collaborate with executive leadership to align the culinary vision with business objectives and brand positioning
- stay informed on culinary trends, market demands, and competitive landscape to drive ongoing innovation
- oversee kitchen operations, food preparation, and service standards across multiple locations
- develop and manage annual culinary budgets, forecasting, and full P&L accountability
- establish and maintain food safety protocols, HACCP compliance, and health department regulations
- implement cost-control measures including food cost analysis, portion control, waste reduction
- oversee purchasing and vendor partnerships to ensure consistency, quality, and cost efficiency
- ensure readiness and flawless execution of food services during events, conferences, and programs
- recruit, hire, train, and mentor kitchen staff including line cooks and culinary support staff
- develop and implement comprehensive training programs to ensure consistent recipe execution and standards
- conduct regular staff performance evaluations and create tailored development plans
- foster a positive, collaborative, and professional kitchen culture that promotes teamwork and retention
- establish staffing schedules and labor management practices that balance efficiency with employee well-being
- serve as a role model, instilling accountability, professionalism, and service excellence
- maintain the highest standards of food quality, taste, presentation, and service across all operations
- conduct regular kitchen audits and quality assessments, ensuring compliance with company and regulatory standards
- develop and enforce SOPs for food preparation, cooking, plating, and service delivery
- partner with purchasing to ensure ingredient quality, consistency, and supplier accountability
- standardize recipes and plating guides to ensure consistency across all kitchens
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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