Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $100,000.00
Work Schedule
Day Shifts
Night Shifts
Benefits
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Job Description
Our company is a well-established culinary destination based in Las Vegas, NV, known for delivering exceptional dining experiences that combine creativity, quality, and consistency. As a full-service restaurant with a focus on high standards of food preparation and presentation, we take pride in our commitment to excellence and customer satisfaction. Our kitchen operates as the heart of the restaurant, where innovation meets execution to provide guests with memorable meals in an inviting environment. We foster a culture of teamwork, respect, and continuous improvement, ensuring our staff are motivated and empowered to exceed expectations. We are currently seeking an Executive Chef to join our dedicated team on a full-time basis. With a competitive salary range of $90,000 to $100,000 per year, this position offers an excellent opportunity for an experienced culinary leader to make a significant impact.
The Executive Chef plays a critical role as the head of all kitchen operations, responsible for the creative direction of our menus and the quality of every dish served. This role demands a dynamic leader who can manage, inspire, and guide the culinary team while maintaining rigorous standards for cleanliness, safety, and operational efficiency. The ideal candidate will have a passion for culinary arts, a strong business acumen, and proven expertise in menu development, food costing, and kitchen management. This position requires the ability to work long hours including early mornings, nights, weekends, and holidays, reflecting the demanding nature of the food service industry.
The successful Executive Chef will demonstrate excellent leadership qualities complemented by hands-on involvement in food preparation and production. You will be instrumental in training and evaluating kitchen personnel, ensuring compliance with health and safety regulations, and collaborating with management to achieve the restaurant’s overall profitability. Beyond managing kitchen activities, you will actively contribute to an environment that encourages innovation, teamwork, and employee satisfaction.
This role challenges candidates to maintain stamina and composure in a fast-paced, high-pressure kitchen setting while upholding the highest standards of culinary excellence and customer care. If you are an experienced, creative chef with managerial skills and a desire to lead a professional kitchen team to new heights, we invite you to apply and advance your career in an exciting and rewarding hospitality environment.
The Executive Chef plays a critical role as the head of all kitchen operations, responsible for the creative direction of our menus and the quality of every dish served. This role demands a dynamic leader who can manage, inspire, and guide the culinary team while maintaining rigorous standards for cleanliness, safety, and operational efficiency. The ideal candidate will have a passion for culinary arts, a strong business acumen, and proven expertise in menu development, food costing, and kitchen management. This position requires the ability to work long hours including early mornings, nights, weekends, and holidays, reflecting the demanding nature of the food service industry.
The successful Executive Chef will demonstrate excellent leadership qualities complemented by hands-on involvement in food preparation and production. You will be instrumental in training and evaluating kitchen personnel, ensuring compliance with health and safety regulations, and collaborating with management to achieve the restaurant’s overall profitability. Beyond managing kitchen activities, you will actively contribute to an environment that encourages innovation, teamwork, and employee satisfaction.
This role challenges candidates to maintain stamina and composure in a fast-paced, high-pressure kitchen setting while upholding the highest standards of culinary excellence and customer care. If you are an experienced, creative chef with managerial skills and a desire to lead a professional kitchen team to new heights, we invite you to apply and advance your career in an exciting and rewarding hospitality environment.
Job Requirements
- Minimum 5 years culinary experience
- At least 2 years in leadership role
- Degree or certification from accredited culinary program preferred
- Current ServSafe certificate
- Ability to read, write, and understand English fluently
- Knowledge of all aspects of kitchen operations including food costing, inventory, ordering, staffing
- Physical ability to access all areas of the property
- Ability to withstand prolonged standing, bending, and lifting 20 pounds unassisted
- Ability to work fast-paced, stressful environment
- Ability to communicate and work well with others
- Maintain positive attitude and professional appearance
- Ability to work varied shifts including weekends and holidays
- Must be at least 21 years old and authorized to work in the US
- Maintain professional grooming standards
Job Qualifications
- Degree or certification from accredited culinary program preferred
- Minimum 5 years culinary experience
- At least 2 years in a leadership or supervisory role
- Knowledge of kitchen management including food costing and budgeting
- Full working knowledge of POS system
- Strong communication skills in English
- Ability to lead and motivate a team
- Understanding of health and safety regulations
- Experience in menu development and recipe execution
Job Duties
- Responsible for all food preparation and quality in the restaurant
- Assist in preparation and production of menus and recipe development
- Train, develop, and evaluate kitchen personnel
- Relieve, assist, or fill in for any kitchen position as needed
- Maintain advanced product and menu knowledge
- Lead the kitchen team in producing high quality products
- Observe and enforce cooking methods, garnishes, and portion sizes
- Enforce department and company policies
- Manage staff and department functions
- Delegate tasks and meet deadlines
- Provide expertise and advice on kitchen operations
- Develop staff skills and manage resources
- Issue progressive discipline when necessary
- Address team member issues timely
- Attend management and staff meetings
- Promote teamwork, recognition, and employee satisfaction
- Implement quality hiring, training, and succession planning processes
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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