Executive Chef

Location Las Vegas NV

Employment Type Full Time

Compensation and Benefits

• Base salary: $95,000 to $110,000 annually depending on experience

• Quarterly bonus program up to 20 percent of base salary, highly attainable

• Comprehensive medical, dental, and vision coverage

• 401k retirement plan

• Paid time off and vacation

• Paid holidays

• Company paid life and disability insurance

• Professional development and advancement opportunities

Position Overview

We are seeking an accomplished Executive Chef to serve as the senior culinary leader for a high profile, high volume restaurant operation. This role is responsible for the overall performance, integrity, and direction of the kitchen, including food quality, financial results, operational discipline, and team development.

The Executive Chef partners closely with senior leadership and corporate culinary teams to ensure the kitchen consistently reflects the concept’s standards, values, and culinary philosophy. This position requires strong judgment, hands on leadership, and full ownership of kitchen performance.

Success in this role is defined by exceptional food execution, disciplined financial management, engaged leadership, and a culture rooted in respect, learning, and accountability.

Core Responsibilities

Culinary Leadership and Execution

• Uphold consistent standards for flavor, presentation, and execution

• Lead daily line checks, tastings, and quality controls across all shifts

• Oversee menu execution, specials, and new menu development

• Approve and manage recipes, cost sheets, yields, and execution standards

• Maintain an active presence on the line to support training and accountability

• Ensure sanitation, food safety, and kitchen organization at all times

Kitchen Operations and Financial Accountability

• Maintain accountability for kitchen labor, food cost, and operating expenses

• Review daily and weekly performance against budgets and projections

• Adjust staffing, prep levels, and production based on business volume

• Oversee scheduling and labor planning

• Lead inventory management, purchasing, and cost control

• Review financial statements with leadership and identify risks and opportunities

• Develop and execute action plans to improve margins and performance

Team Leadership, Training, and Culture

• Build a professional, inclusive, and disciplined kitchen culture

• Lead by example in work ethic, communication, and accountability

• Hire, train, mentor, and develop BOH leadership and hourly teams

• Ensure all staff are properly trained and certified

• Conduct regular coaching and performance evaluations

• Maintain accurate training and personnel documentation

• Enforce company policies related to safety, conduct, and standards

Leadership and Accountability

• Serve as the primary culinary decision maker for the restaurant

• Partner with corporate leadership on strategy and initiatives

• Participate in leadership meetings and operational reviews

• Identify challenges early and take ownership of solutions

• Ensure systems and procedures are followed consistently

• Represent the brand’s culinary and hospitality standards internally and externally

Expectations

• Operate with full ownership of kitchen performance

• Remain adaptable and hands on in a high volume environment

• Demonstrate commitment to long term operational success

• Maintain professionalism and integrity at all times

Physical and Work Requirements

• Ability to stand and move continuously during extended shifts

• Ability to lift and carry up to 50 pounds

• Ability to work in a hot, fast paced kitchen environment

• Ability to work a minimum of 50 hours per week including nights, weekends, and holidays

• Ability to travel as required for business needs

Employment Information

• Employment is at will in accordance with applicable law

• Job responsibilities may evolve based on operational needs

• Equal opportunity employer

• Reasonable accommodations available