Executive Chef

North Las Vegas, NV, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $90,000.00

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k)

Career development opportunities

Job Description

Trilogy Sunstone is an exciting new community located in the desirable northwest area of Las Vegas, Nevada. Set within the Sunstone Master Plan, Trilogy Sunstone offers resort-style living with abundant amenities that foster an active and connected lifestyle. Residents can enjoy stylish social spaces designed to bring neighbors together for a variety of outdoor activities or nights out on the town. The community is situated near stunning Red Rock Canyon and offers quick access to the famous Las Vegas Strip, blending natural beauty with urban excitement. Trilogy Sunstone is a place where modern living meets resort luxury, catering to individuals who desire a vibrant, engaging environment with plentiful opportunities for recreation, relaxation, and socializing. This community is designed for people who value upscale amenities and a beautiful setting for both everyday life and special moments.

The position available is for an Executive Chef at Trilogy Sunstone, serving as a key member of the kitchen management team. This role is full-time with an annual salary of $90,000 plus bonus. The Executive Chef reports directly to the Director of Food and Beverage and is responsible for strategic planning and overseeing the daily operations of multi-outlet kitchen facilities. The role involves managing kitchen staff, developing menus, controlling food costs, and ensuring high-quality culinary experiences that exceed guest expectations. The Executive Chef plays an essential leadership role in cultivating a positive work environment, fostering teamwork, and driving innovation within the culinary team. Additional responsibilities include managing budgets, forecasting inventory, handling administrative duties, and maintaining compliance with safety and sanitation standards. Trilogy Sunstone seeks a highly motivated individual who can combine culinary excellence with strong operational and leadership skills to build a reputation for exceptional dining within the community.

The Executive Chef position also offers comprehensive benefits, including eligibility for medical, dental, and life insurance for full-time employees working 30 hours or more per week. Team members can accrue paid time off at a rate of 120 hours annually and receive seven paid holidays per year. Additionally, employees 21 and older may participate in the company 401(k) plan after 30 days of service. Trilogy Sunstone promotes career growth and professional development, encouraging chefs to obtain culinary certifications and participate in ongoing training to advance in their careers. This opportunity is perfect for chefs seeking to make a meaningful impact within a growing community while enjoying competitive pay and a supportive benefits package.

Job Requirements

High school diploma or equivalent preferred
minimum two years’ experience as executive chef or kitchen manager or equivalent education and experience
one to three years’ supervisory experience
certified chef de cuisine preferred
current food handler’s card
computer literate with Microsoft Office
ability to read industry periodicals
knowledge of recipe formats
strong problem-solving and writing skills
excellent communication skills
ability to calculate and interpret financial data
strategic planning and management skills
must pay attention to detail
able to make independent decisions
able to work in fast-paced environment
flexible schedule including evenings and weekends

Job Qualifications

High school diploma or equivalent preferred
minimum two years’ experience as Executive Chef or Kitchen Manager or completed culinary/vocational school equivalent
one to three years’ experience supervising management team or equivalent supervisory role
American Culinary Federation Certified Chef de Cuisine or higher preferred
current Food Handler’s card
computer literate with Microsoft Office including Excel
ability to read and analyze food service industry periodicals
knowledge of standardized recipe formats
ability to solve problems and write regular reports and guides
strong oral and written communication skills
ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and interpret profit and loss
strategic planning, change management, problem-solving, and delegation skills
excellent employee development and communication skills
attention to detail and timeliness
ability to make independent decisions and work in fast-paced environments
flexible schedule including evenings and weekends

Job Duties

Communicate the core values and mission to support company goals
manage kitchen operations including inventory forecasting and budgeting
develop positive customer relations with team members, guests, contractors, and suppliers
build a talented and creative kitchen team offering innovative menus
plan menus, create purchase orders, assure food safety and quality, and control food costs
manage weekly inventory and labor tracking
write regular reports and guides on orders, production, and clean-up
execute budgets daily, monthly, and annually
meet with kitchen staff for planning and feedback
lead by example creating an enjoyable and productive work environment
define common goals for team members enforcing standards
provide ongoing development and assist culinary certification
hire, manage, train, schedule, and appraise kitchen staff
supervise staff adhering to values, policies, and procedures
create a safe, clean, collaborative environment inspiring quality and commitment
represent the company professionally
maintain high standards through continual improvement and market trend awareness
attend culinary exhibitions and seminars
perform other duties as assigned