Executive Room Chef/Chef de Cuisine - Scotch 80
On-site · Las Vegas, Nevada, United States
Job Summary
Executive Room Chef/Chef de Cuisine to oversee daily culinary operations at a luxury venue in Las Vegas. Responsibilities include driving the culinary program with creative and profitable menu development, maintaining kitchen staffing, inventory and supply management, cost controls, and ensuring guest satisfaction. Lead training and feedback for staff, manage compliance with health codes and sanitation regulations, and supervise budgeting, purchasing, and inventory processes. Develop and maintain Master Recipe and Menu Items, ensure quality and consistency, and oversee prep schedules, waste reduction, and food safety. The role requires strong leadership in a high-volume, luxury dining environment, experience with banquet/catering production, and ability to manage costs while maintaining exceptional guest experiences. Travel to events and a willingness to work evenings, weekends, and holidays are included; the position emphasizes teamwork, staff development, and alignment with company standards and values.
Required Qualifications
- Three (3) or more years of prior experience as an Executive Room Chef/Chef de Cuisine
- Experience managing employees under a collective bargaining agreement preferred
- Previous experience working in a high-volume restaurant or luxury/fine-dining setting preferred
- Bilingual preferred, English as the primary or secondary language
- Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements
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