Executive Chef Jobs in Nevada

Job Title: Executive Chef and Sous Chef Company: Landry's Restaurants, Inc. Location: Las Vegas, NV Description: Vic & Anthony's Steakhouse (Fine Dining)at the Golden Nugget in Las Vegas, NV,is seeking an experienced Executive Chef and Sous Chef to join their team!! Vic & Anthony's is part of Landry's Restaurants. From coast to coast you'll find Landry's innovative restaurant concepts - Landry's Seafood House, Oceanaire, The Chart House, Rainforest Cafe, T-REX, Cadillac Bar and Grill, Willie G's Steak and Seafood, The Aquarium, Muer Seafood Restaurants (Charley's Crab/Big Fish), and Saltgrass Steakhouse. We hire experienced and motivated individuals, train them in our systems, style and culture to prepare them for continued growth and leadership opportunities. We offer a very competitive compensation package, with great health and dental, 401-K with match, paid vacation, 50% dining program, discount retail program and more. Assist in relocation: Case by case. Job Requirements Requires 4+ years as a Executive Chef with a high volume fine dining Steak House. Must be able to manage all BOH standards, food and labor costs, have strong culinary skills and great communication skills. Contact Company Name: Landry's Restaurants Reply Online: Tell me more Name: Title: Email: Register to View Phone: Fax: Mailing Address: City: Dallas State: Contact Type: Recruiter Job Details Managment Position? Management Entry Level Position? Non Entry Work Permit Needed? Applicants who do not already have legal permission to work in the United States will not be considered. Job Available: Immediately Compensation Salary Range: Bonus Plan? Available Accomodation? Not Available Other: Competitive compensation package Miscellaneous Industry Categories: Restaurant Position Categories: Chef - Executive Chef, Chef - Sous Chef, Food & Beverage Vic & Anthony's Steakhouse (Fine Dining) is coming to Dallas, TX soon, and is seeking an experienced Executive Chef!! Vic & Anthony's is part of Landry's Restaurants. From coast to coast you'll find Landry's innovative restaurant concepts - Landry's Seafood House, Oceanaire, The Chart House, Rainforest Cafe, T-REX, Cadillac Bar and Grill, Willie G's Steak and Seafood, The Aquarium, Muer Seafood Restaurants (Charley's Crab/Big Fish), and Saltgrass Steakhouse. We hire experienced and motivated individuals, train them in our systems, style and culture to prepare them for continued growth and leadership opportunities. We offer a very competitive compensation package, with great health and dental, 401-K with match, paid vacation, 50% dining program, discount retail program and more. Assist in relocation: Case by case. Job Requirements Requires 4+ years as a Executive Chef with a high volume fine dining Steak House. Must be able to manage all BOH standards, food and labor costs, have strong culinary skills and great communication skills.

Job Title: Chef de Cuisine Opportunity Company: Location: Las Vegas, NV Description: Mon Ami Gabi is seeking an experienced CHEF de CUISINE. As our Chef de Cuisine, you'll oversee high-volume production, build and lead your teams, train and coach your staff, contribute to culinary development and more. Our ideal candidate will have a high-energy level; experience as a successful Executive Chef; and extensive experience in a high-volume, upscale kitchen environment. EOE REQUIREMENTS * At least 5 years of experience leading a culinary team in an upscale, high-volume environment * Skilled in team building and leadership * Strong production skills and organizational knowledge * Ability to multi-task effectively in a high-volume, systems-driven environment * Ability to achieve and maintain the highest industry standards Experience with French cuisine is preferred. CONTACT INFORMATION/HOW TO APPLY: To submit your resume and application, please click here: Or use this link: http://www.leye.com/employment/job-areas/management-and-chef We offer benefits, including competitive salaries, quarterly bonus program, medical/dental insurance, prescription benefit, vision discount program, 401(k), dining discounts, qualified domestic partner benefits, paid vacation and more.

Job Title: EXECUTIVE CHEF-FIAMMA Company: MGM Mirage Location: Las Vegas, NV Description: EXECUTIVE CHEF-FIAMMA Property: MGM Grand Las Vegas Position Code: 110018 Category: Food & Beverage - Kitchen/Chef/Cook/Helper Employment Status: Full-Time Age Requirement: 21 and over Position Level: JOB DESCRIPTION: It is the primary responsibility of the Executive Chef to keep control of all aspects of kitchen operations, to maintain and develop the high quality of food. All duties are to be performed in accordance with departmental and MGM Grand?s policies, practices and procedures. Specific Job Functions: Supervises food preparation and presentation to ensure quality and proper presentation of food. Drives the customer relation management system by ensuring that all such orders are handled correctly. Maintains extensive knowledge on menu development and completion. Communicates with chefs, management, employees and guests efficiently with proper reporting and meetings. Understands a Profit and Loss statement and maintains budgeted labor costs as well as potential food costs. Understands and utilizes Stratton Warren system properly for purchasing, releases orders and cost transfers. Expedites all food orders and maintains the proper inventory levels. Maintains a hygiene level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis. Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company?s diversity commitment; adherence to the company?s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. Coordinates scheduling, staffing, payroll and human resources issues. Monitors quality standards within the department and delegation of daily work. Reviews department operations and recommends enhancements to improve effectiveness and efficiency. Performs other job related duties as assigned. JOB REQUIREMENTS: Eight (8) years experience in a high volume and fine dining restaurant required, preferably in a hotel/casino environment. Five (5) years of supervisory experience with management responsibility required. Associate?s Degree in F&B and/or course certification from an accredited Culinary Institute is preferred. Extensive skill, knowledge and experience in all aspects of the kitchen operation. Interpersonal service skills and organization skills to plan time effectively. Must have basic computer skills in Microsoft Office. Must be able to work without direct supervision. Must be able to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail. Must possess the ability to access all areas of the restaurant, the ability to move frequently &freely about facility, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors include noise, dust, and smoke.?? Must be able to communicate effectively in English, in both written and oral forms. Must have interpersonal skills to deal effectively with all business contacts. Maintain a professional, neat and well-groomed appearance, adhering to MGM Grand standards. Work varied shifts, including weekends and holidays. High School diploma or equivalent is required. Proof of eligibility to work in the United States.

Job Title: EXECUTIVE CHEF-ONDA Company: Mirage Location: Las Vegas, NV Description: It is the primary responsibility of the Room Chef to keep control of all aspects of kitchen operations, to maintain and develop the high quality of food. The Room Chef also acts as a liaison between the restaurant and the Hotel. All duties are to be performed in accordance with departmental and The Mirage's policies, practices and procedures.Specific Job Functions: Supervises food preparation and presentation to ensure quality and proper presentation of food. Drives the customer relation management system by ensuring that all such orders are handled correctly. Maintains extensive knowledge on menu development and completion. Communicates with chefs, management, employees and guests efficiently with proper reporting and meetings. Understands a Profit and Loss statement and maintains budgeted labor costs as well as potential food costs. Understands and utilizes Stratton Warren system properly for purchasing, releases orders and cost transfers. Expedites all food orders and maintains the proper inventory levels. Maintains a hygiene level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis. Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. Coordinates scheduling, staffing, payroll and human resources issues. Monitors quality standards within the department and delegation of daily work. Reviews department operations and recommends enhancements to improve effectiveness and efficiency. Performs other job related duties as assigned.

Job Title: CHEF - Executive Company: Location: Las Vegas, NV Description: EXECUTIVE CHEF - BAHRAIN - Middle East Opportunity in Bahrain. The property has 78 villas and 4 F&B outlets, including a fine dining restaurant. As the property was taken over, they are looking at potentially changing some of the concepts as well. The current Hotel Manager has just joined them; he comes from a very good 5* background in the Uk, having worked for the Ritz and Claridges. The position would also hold some Food & Beverage management responsibilities, as there is no F&B Manager in the property. The salary would be between US$5,000 up to US$6,000 NET, per month, plus full package, including accommodation, etc. mkuenzler Register to View goodwin-associates.com

Job Title: Executive Chef ? Luxury 5* Resort Company: Location: Las Vegas, NV Description: Executive Chef ? Luxury 5* Resort located in the desert in Abu Dhabi Very remote. It has 140 rooms & villas, as well as 4 F&B outlets, including Grill fine dining, all day dining, Middle Eastern cuisine and Mediterranean. The current Executive Chef did the opening and is now leaving after 2 years and will be leaving at the end of September, so they would be looking to fill the role fairly quickly. The salary is around U$5,000 net, plus all benefits. mkuenzler Register to View goodwin-associates.com

Job Title: EXECUTIVE CHEF - CATERING/BANQUETS Company: Bellagio Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef - Catering/Banquets to oversee all culinary operations, including menu development. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.Specific Job Functions: Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the various outlets profits. Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items. Design production schemes and assists in implementation of menu and menu engineering. Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning. Maintains high customer satisfaction through consistently introducing innovative products. Establishes measurable goals and objectives that focus on profit, product and people. Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene. Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union. Ensures that employees have all required certification validated, i.e., Health Cards, and Alcohol Awareness. Provides employees with proper training and developmental opportunities that will aid in their career aspirations. Ensures kitchen equipment is properly maintained and functioning. Actively interacts with guests and consistently coaches' staff on guest relations skills. Portrays a professional, charismatic image when interacting with all media.

Job Title: EXECUTIVE CHEF-VILLA Company: Mirage Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef Villa to oversee food preparation and kitchen service in Restaurant. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.Specific Job Functions: Monitor overtime and ensure staff motivation Oversee product consistency and make necessary modifications according to business needs Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control Monitor training of new employees to help them achieve higher goals Monitor and enforce Company and departmental safety policies and Health Department standards Perform various clerical duties regarding staff and kitchen operations including payroll and staff files and vacation planning Monitor food cost for outlet and order food products Maintain the overall cleanliness and equipment maintenance of outlet Oversee kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff Create new daily specials and soups Coordinate service of food with Room Service Achieve service, financial and Human Resource goals set forth by property executives

Job Title: EXECUTIVE CHEF - CIRCO Company: Bellagio Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef - Circo to oversee all culinary operations, including menu development. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.Specific Job Functions: Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the various outlets profits. Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items. Design production schemes and assists in implementation of restaurant menu and menu engineering. Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning. Maintains high customer satisfaction through consistently introducing innovative products. Establishes measurable goals and objectives that focus on profit, product and people. Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene. Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union. Ensures that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness. Provides employees with proper training and developmental opportunities that will aid in their career aspirations. Ensures kitchen equipment is properly maintained and functioning. Actively interacts with guests and consistently coaches' staff on guest relations skills. Portrays a professional, charismatic image when interacting with all media.

Job Title: Head Chef Company: Location: Las Vegas, NV Description: Looking to hire an Outstanding Head Chef for our upbeat Mexican Restaurant. The Chef is responsible for overseeing all activity in the kitchen to ensure not only efficiency, but safety as well. This person ensures all products needed for the daily duties are provided. He/She also is responsible for maintaining optimum food quality and consistency. At least 7 years high volume cooking experience. Skilled in all aspects of international cooking. At least 5 years kitchen supervisory experience. Strong interpersonal and communication skills.? Specialized culinary training preferred.