Executive Chef
On-site · North Las Vegas, Nevada, United States
Job Summary
Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. Manage staffing levels congruent with departmental and business needs. Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. Promote and ensure positive guest relations at all times. Other duties as assigned by management.
Required Qualifications
- High school diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship
- Two (2) years of experience in a similar position
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