Executive Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $79,558.00 - $96,434.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development programs

recognition programs

Job Description

HMSHost is a leading global hospitality company specializing in travel venue food and beverage services. With a passion for service, HMSHost operates in numerous airports and travel hubs worldwide, providing travelers with exceptional dining experiences. The company is known for its commitment to employee development, inclusive culture, and operational excellence, which are all geared towards delivering outstanding customer satisfaction and fostering an engaging workplace environment. With extensive resources, comprehensive training, and clear pathways for career advancement, HMSHost ensures its associates have the tools and opportunities to achieve their career goals effectively. The company prides itself on a culture of appreciation, caring, and inclusion, believing in the importance of being the best version of oneself. HMSHost supports its workforce with competitive wages, robust benefits, and recognition programs that celebrate achievements and encourage professional growth. Managers at HMSHost play a critical role as coaches who inspire their teams to deliver excellent results while maintaining a positive and fun atmosphere. They are passionate about hospitality, open to diverse ideas, adaptable to dynamic operational demands, and dedicated to serving the needs of associates, guests, and business partners. HMSHost values reliability, integrity, and simplicity in fulfilling its mission: ensuring everyone feels great at work and travelers enjoy an excellent experience while on the move.

The Executive Chef role at HMSHost is a senior leadership position responsible for the comprehensive culinary operations across multiple restaurants, which involve complex and demanding environments. This exempt position typically reports to the Senior Director of Operations and encompasses directing all kitchen activities to maintain high standards in food preparation, quality, and safety. The Executive Chef oversees culinary and commissary management staff, ensuring that menus are appropriately developed for timely and proper preparation in airport kitchens. The role demands a strong emphasis on food integrity, encompassing taste, temperature, presentation, and speed of production. Additionally, the Executive Chef champions safety and sanitation by following rigorous HACCP procedures and coordinating inspections related to food handling. They manage inventory, pricing, and ordering of kitchen supplies while maintaining cost control through effective inventory management systems.

A key aspect of the role involves compliance with company, franchise, and regulatory standards, ensuring every dish prepared meets brand expectations daily. The Executive Chef also manages staffing decisions, including hiring, firing, and promoting culinary management personnel. Along with these responsibilities, effective communication and associate relations are paramount to support performance management, development programs, and incentive initiatives. This position requires strong leadership to drive team motivation, resolve workplace challenges, and uphold a culture of excellence and customer service. Overall, HMSHost’s Executive Chef is crucial in delivering outstanding dining experiences within fast-paced travel environments by ensuring food quality, operational efficiency, and team success—all aligned with the company’s core values and hospitality standards. This role offers a competitive salary range from $79,558 to $96,434 per year and presents the opportunity to grow professionally within an innovative and supportive company.

Job Requirements

Post-secondary education in culinary arts or four-year university
minimum of 5 years managerial or supervision experience in culinary or food service
certification in Serve Safe Management course
ability to manage teams, delegate tasks, resolve issues, and coach others
strong organizational and multitasking skills
effective communication skills including reading and comprehension of instructions and policies

Job Qualifications

Requires post-secondary, culinary arts school or four-year university
brand certification a plus
requires a minimum of 5 years managerial or supervision experience in the culinary / food service
must be certified in Serve Safe Management certification course
demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
demonstrates organization and multi-project time/issue management
requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Job Duties

Supervises the day to day activities of culinary supervisory staff
works with restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens
ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production
promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures
oversees the commissary and serves as a primary contact with food vendors
prices and orders food and kitchen supplies
maintains effective cost control, by managing the food management inventory system
complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies
ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
identifies hiring, firing, advancement, development, promotion of culinary management staff
maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations
provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality