Job Details

Salary, Bonus and Benefits and Relocation


Job Description – Brand Executive Chef | Las Vegas
Our client, located at a Resort in Las Vegas, is a vibrant and refinedLatin American restaurant created by a very well known Hospitality Group. Since opening in 2017, our client has delivered bold, authentic Latin flavors through a modern lens, combining culinary tradition with elevated technique and a dynamic guest experience.
The menu draws inspiration from across Latin America—including Venezuela, Peru, Brazil, Mexico, and Argentina—paired with a robust beverage program and high-energy service environment. Our client operates across breakfast, lunch, dinner, and weekend brunch, positioning it as a high-volume, all-day dining destination within a luxury setting.

Job Details
Role: Brand Executive Chef
Reporting to: Chief Executive Officer / Vice President, Culinary Operations
The Brand Executive Chef at our client is a senior culinary leadership role responsible for safeguarding, evolving, and executing the brand's culinary identity while driving operational performance at the highest level.
This is a hands-on, kitchen-facing leadership position—not an office-based role. The Brand Executive Chef must operate with a "chef's chef” mentality, combining refined technical skill, deep knowledge of Latin cuisine, and the ability to lead within a high-volume, performance-driven environment.
The role requires full ownership of culinary execution, talent development, financial performance, and brand consistency, ensuring Our client remains a premier dining destination in the Las Vegas market.

Core Responsibilities:
Duties include, but are not limited to the following:
Culinary Leadership & Execution

• Team Oversight: Lead, train, and manage a kitchen team, ensuring consistency in quality and adherence to recipe standards during all meal periods. Maintain direct, hands-on involvement in daily kitchen operations.
• Training and Development: Implement training programs focused on recipe adherence, food safety, and culinary excellence. Foster continuous learning and encourage team growth.
• Shift Coordination: Develop efficient shift schedules to meet kitchen demands and optimize staffing to ensure smooth operations during peak times.

• Recipe and Menu Development: Craft innovative, high-quality recipes and menus that align with the brand standards and positioning. Integrate fine-dining techniques into high-volume execution.
• Food Quality Assurance: Establish and enforce food quality standards, conducting regular audits to ensure consistency and excellence across all locations.
• Process Optimization: Implement efficient kitchen procedures for food preparation, cooking, and presentation to maximize speed and quality.

• High-Volume Execution: Manage kitchen operations to maintain quality under high-capacity conditions, ensuring that all culinary processes are streamlined for efficiency.

• Health & Safety Compliance: Oversee health and safety practices to ensure compliance with all regulatory standards, including cleanliness and proper food-handling protocols.
• Inventory Management: Monitor and manage inventory levels, working with procurement to source high-quality ingredients while controlling costs.

• Budget and Cost Control: Manage the culinary budget to maximize cost-efficiency without compromising quality.
• Revenue Enhancement: Identify opportunities to enhance total costs through effective menu pricing, ingredient sourcing, and inventory control.
• Financial Reporting: Prepare regular financial reports, analyzing data to inform menu adjustments and operational decisions.

• Guest Engagement: Actively interact with guests to gather feedback, ensuring that menus and service meet or exceed their expectations.
• VIP and Special Events: Collaborate with event teams to create unique menus and culinary experiences for VIPs and special occasions that align with brand standards.
• Service Excellence: Work closely with staff to ensure that every guest receives exceptional service and memorable culinary experiences.

• Culinary Leadership: Minimum of 10 years of progressive culinary leadership experience, preferably in high-volume, high-level culinary settings with fine dining, elevated execution restaurant, or group.
• High-Volume Management Expertise: Proven success in managing large-scale culinary operations, with a focus on maintaining quality in high-capacity environments. Multi-unit brand leadership experience, Luxury hospitality background.
• Innovation and Vision: Demonstrated ability to develop unique recipes and menus that align with brand standards and cater to diverse guest preferences.
• Financial Acumen: Skilled in budget management, cost analysis, and inventory control, with a focus on maximizing profitability.
• Team Development: Experience building and leading high-performance teams, with a commitment to training and developing culinary talent.
• Exceptional Communication: Strong interpersonal and communication skills, with the ability to engage effectively with team members, stakeholders, and guests.