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) Plan

bonus

Job Description

Trilogy Sunstone is a prestigious community located within the Sunstone Master Plan, offering resort-style living in the highly sought-after northwest area of Las Vegas, Nevada. This community is designed to provide residents with a luxurious, modern lifestyle featuring an amenity-rich Resort Club that encourages engaging outdoor activities and vibrant social gatherings. Strategically situated near Red Rock Canyon, Trilogy Sunstone boasts quick access to the excitement of the Las Vegas Strip while maintaining a serene, neighborhood atmosphere. The overarching goal of this community is to create an environment where neighbors can effortlessly come together, whether it's for a casual outdoor event or a sophisticated night out. With its elegant architectural design, stylish communal spaces, and a focus on fostering community interaction, Trilogy Sunstone represents an exceptional opportunity for individuals seeking a blend of comfort, luxury, and social engagement in one of Nevada's prime locations.

As part of the team at Trilogy Sunstone, the Executive Chef role is integral to maintaining the high standards of culinary excellence and service expected by the community and its guests. This full-time position offers an annual salary of $90,000 plus bonus, providing a competitive compensation package that reflects the level of responsibility and expertise required. The Executive Chef will report directly to the Director of Food & Beverage and will be a key member of the Kitchen Management Team, overseeing the daily operations of multiple kitchen outlets and managing the kitchen staff. This role demands a strategic approach to kitchen management, including forecasting, budgeting, menu planning, and resource allocation, all while ensuring compliance with food safety standards and maintaining an exceptional guest experience.

The Executive Chef will lead the culinary team with a focus on creativity, innovation, and teamwork, fostering a positive work environment that encourages professional growth and excellence. This position requires someone with strong leadership skills who can manage inventory, control food costs, and implement culinary programs that align with Trilogy Sunstone's vision for quality and value. Offering more than just culinary expertise, the Executive Chef will embody the core values of BlueStar Resort & Golf, contributing to the overall mission of excellence and guest satisfaction. With a variety of benefits including medical, dental, life insurance, paid time off, paid holidays, and a 401(k) plan, this is a highly rewarding opportunity for a skilled culinary professional ready to make a significant impact in a dynamic resort community.

Job Requirements

High school diploma or equivalent preferred
Minimum two years experience as an Executive Chef or Kitchen Manager or successful completion of a culinary or vocational school or equivalent combination of education and experience
One to three years experience supervising a team of managers or in a supervisory role
American Culinary Federation certification preferred
Current Food Handlers card required
Computer literate with Microsoft Office knowledge including Excel
Ability to read and interpret food service periodicals
Understanding of standardized recipe format
Strong problem solving and report writing skills
Effective verbal communication
Ability to calculate food costs and analyze profit and loss statements
Strategic planning and change management skills
Excellent written and verbal communication
Attention to detail and timeliness
Ability to make independent decisions
Comfortable working in fast-paced environment
Flexible schedule including evenings and weekends

Job Qualifications

High school diploma or equivalent preferred
Minimum two years' experience as an Executive Chef or Kitchen Manager or successful completion of a nationally ranked culinary or vocational school or equivalent education and experience
One to three years' experience supervising a team of managers or in a supervisory role
American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
Current Food Handlers card
Computer literate with working knowledge of Microsoft Office including Excel
Ability to read, analyze, and interpret food service industry periodicals
Ability to understand standardized recipe format
Strong problem solving skills
Ability to write routine reports and correspondence
Effective verbal communication skills
Ability to calculate food costs, menu pricing, discounts, inventory, labor standards and understand profit and loss statements
Strategic planning and change management skills
Excellent written communication skills
Attention to detail, accuracy, and timeliness
Ability to make independent decisions with sound judgment
Comfortable working in a fast-paced environment
Flexible schedule including evenings and weekends

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf to support company goals
Manage kitchen operations including inventory forecasting, budgeting, menu and food planning, resource planning, administration, and waste management
Develop positive customer relations through interaction with team members, guests, contractors, and suppliers
Build a talented and creative kitchen team offering an innovative menu and exceptional culinary experience
Plan menus, create purchase orders, assure food safety and quality, and prepare menu items to meet and exceed guest expectations
Control food cost in line with company standards
Manage weekly inventory and labor tracking
Write regular reports, order guides, production guides, and clean-up guides as needed
Execute budgets on a daily, monthly, and annual basis
Meet with kitchen staff to plan and solicit feedback
Create a productive work environment by leading by example and encouraging open communication
Set achievable team goals that enforce standards for performance and growth
Provide ongoing development and assist in culinary certifications
Hire, manage, train, schedule, and appraise kitchen staff
Supervise staff in alignment with company values, policies, and procedures
Create a safe, clean, and collaborative kitchen environment
Represent the company professionally
Stay updated on industry trends and attend culinary events
Perform other assigned duties as necessary