54 Chefs jobs in Las Vegas

The iconic Waldorf Astoria is seeking a **Chef de Cuisine** to join the leadership team at the award-winningLas Vegasproperty!
Located in the heart of theLas VegasStrip, this luxurious hotel has 389 rooms, 6 food and beverage outlets, and 12,000 square feet of meeting space.This includes a 3-meal restaurant, fine dining restaurant, tea lounge, bar, pool cafe, and in-room dining.
At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community.
**Want to learn more?** Hotel Website, ( Facebook, Instagram ( this role, you will be overseeing a team of 4 Sous Chefs and will oversee the operationsof all outlets. This role will report to the Executive Sous Chef and the Executive Chef.
The ideal candidate will have experience leading unionized teams, fine dining/multi-outlet experience, and will have a humble/collaborative leadership approach.
**What will I be doing?**
As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
+ Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
+ Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
+ Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices
+ Create and implement new menus and individual food items
+ Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward
+ Recruit, interview and train team members
**What are we looking for?**
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
+ Hospitality - We're passionate about delivering exceptional guest experiences.
+ Integrity - We do the right thing, all the time.
+ Leadership - We're leaders in our industry and in our communities.
+ Teamwork - We're team players in everything we do.
+ Ownership - We're the owners of our actions and decisions.
+ Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
+ Quality
+ Productivity
+ Dependability
+ Customer Focus
+ Adaptability
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across itsglobal brands ( Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**The Benefits** - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:
+ Access to pay when you need it through DailyPay
+ Medical Insurance Coverage - for you and your family
+ Mental health resources including Employee Assistance Program
+ Best-in-Class Paid Time Off (PTO)
+ Go Hilton travel program: 100 nights of discounted travel
+ Career growth and development
+ Team Member Resource Groups
+ Recognition and rewards programs
_*_ _Available benefits may vary depending upon property-specific terms and conditions of employment._
**Pay Rate: ** The annualsalaryrange for this role is $80,000 and is based on applicable and specialized experience and location.
#LI-JS3
**Job:** _Culinary_
**Title:** _Chef de Cuisine - Waldorf Astoria Las Vegas_
**Location:** _null_
**Requisition ID:** _HOT0BRSI_
**EOE/AA/Disabled/Veterans**

Our client, a world-renowned luxury hotel in **Las Vegas, Nevada, US**, is seeking a highly skilled and passionate Executive Sous Chef to join their esteemed culinary team. This is a critical role responsible for assisting the Executive Chef in overseeing all aspects of kitchen operations, menu development, and food quality. You will be instrumental in maintaining the highest standards of culinary excellence, ensuring consistency, and driving innovation in a high-volume, fine-dining environment. Your responsibilities will include managing and mentoring kitchen staff, including line cooks, prep cooks, and pastry chefs, fostering a positive and productive work atmosphere. You will play a key role in inventory management, cost control, and ensuring compliance with all health and safety regulations. Creative menu engineering, recipe development, and maintaining the artistic presentation of dishes will be central to your duties. Experience in banquets and special events is also crucial, ensuring seamless execution for large-scale catering. The ideal candidate will have a formal culinary education, at least 5 years of progressive experience in upscale or luxury hotel kitchens, with a minimum of 2 years in a sous chef or similar leadership role. Exceptional leadership abilities, strong communication skills, and the capacity to perform under pressure are essential. A passion for food, a keen eye for detail, and a commitment to delivering an unparalleled dining experience are must-haves. This is an exceptional opportunity to advance your career in the vibrant culinary scene of Las Vegas.

Our client, a premier hospitality group in Las Vegas, Nevada , is looking for an accomplished and creative Executive Sous Chef to join their esteemed culinary team. This role is pivotal in supporting the Head Chef in all aspects of kitchen operations, ensuring the delivery of exceptional dining experiences. The Executive Sous Chef will be instrumental in menu development, staff training, inventory management, and maintaining the highest standards of food quality and presentation. This hybrid position requires a strong presence in the kitchen during peak operational hours, complemented by flexibility for off-site strategic planning and supplier engagement.

Key Responsibilities:

• Assist the Head Chef in menu planning, recipe development, and costing, ensuring profitability and adherence to brand standards.
• Supervise and mentor kitchen staff, fostering a positive and productive work environment.
• Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality.
• Manage inventory levels, ordering supplies, and maintaining relationships with vendors and suppliers.
• Ensure compliance with all health, safety, and sanitation regulations (HACCP, ServSafe).
• Control food costs through effective inventory management and waste reduction.
• Conduct regular training sessions for kitchen staff to enhance skills and knowledge.
• Maintain the highest standards of cleanliness and organization within the kitchen.
• Step in to lead the kitchen in the Head Chef's absence.

The ideal candidate will have a minimum of 5 years of progressive experience in high-volume, fine-dining establishments, with at least 2 years in a Sous Chef or similar leadership role. A culinary degree or equivalent professional experience is required. Exceptional leadership, communication, and organizational skills are essential. A passion for culinary innovation and a commitment to excellence in food quality and service are a must. The ability to thrive in a fast-paced, demanding environment and adapt to evolving culinary trends is critical. This position offers a competitive salary, opportunities for professional growth, and the chance to be part of an award-winning culinary team in the heart of Las Vegas.

Our client, a high-volume, upscale catering establishment in **Las Vegas, Nevada, US**, is seeking a highly skilled and motivated Executive Sous Chef to join their dynamic culinary team. This pivotal role supports the Head Chef in all aspects of kitchen operations, from menu development and execution to staff management and inventory control. The ideal candidate will have a proven track record in fine dining or large-scale event catering, demonstrating exceptional leadership, creativity, and a passion for delivering extraordinary culinary experiences. You will be instrumental in maintaining the highest standards of food quality, presentation, and safety. Responsibilities include supervising and training kitchen staff, ensuring consistency across all dishes, managing food costs and waste reduction initiatives, and assisting with the creation of seasonal menus. A strong understanding of various cooking techniques, including classical French, modern American, and international cuisines, is essential. The Executive Sous Chef will also be responsible for upholding strict hygiene and sanitation protocols, conducting regular inventory checks, and contributing to a positive and collaborative kitchen environment. This position requires a flexible schedule, including evenings, weekends, and holidays, to meet the demands of our event-driven business. If you thrive in a fast-paced environment and possess a dedication to culinary excellence, we encourage you to apply. Join us in shaping the future of exceptional dining experiences in one of the world's most vibrant cities. Proven ability to work under pressure and manage multiple priorities is key.
Key Responsibilities:

• Assist the Head Chef in overseeing daily kitchen operations.
• Supervise, train, and mentor culinary staff.
• Contribute to menu planning and recipe development.
• Ensure consistent food quality and presentation standards.
• Manage food inventory, ordering, and cost control.
• Maintain strict adherence to health, safety, and sanitation regulations.
• Foster a positive and productive team environment.
• Conduct quality control checks on all dishes before serving.
• Collaborate with event planners to ensure culinary success for catered events.

Our client, a world-renowned luxury resort and casino in Las Vegas, Nevada, US , is seeking a highly skilled and creative Executive Sous Chef to join their elite culinary team. This is an exceptional opportunity for a passionate chef with extensive experience in high-volume, fine-dining environments. The Executive Sous Chef will work directly under the Executive Chef, assisting in all aspects of kitchen operations, menu development, staff training, and quality control. The ideal candidate will possess a strong culinary foundation, exceptional leadership abilities, and a commitment to excellence in food preparation and presentation. Responsibilities include supervising and mentoring a team of cooks and culinary staff, managing inventory and cost control, ensuring adherence to strict hygiene and safety standards, and contributing innovative ideas to menu creation. You will be instrumental in maintaining the restaurant's reputation for outstanding cuisine and impeccable service. A proven ability to manage pressure, maintain consistency, and foster a positive and collaborative kitchen environment is essential. This role requires creativity, attention to detail, and a dedication to delivering memorable dining experiences for guests. If you are a talented chef eager to elevate your career in one of the most exciting culinary destinations in the world, we encourage you to apply.
Key Responsibilities:

• Assist the Executive Chef in overseeing all aspects of kitchen operations.
• Supervise, train, and mentor culinary staff, including cooks and chefs.
• Develop and execute creative and seasonal menu items.
• Ensure consistent quality and presentation of all dishes.
• Manage food inventory, ordering, and cost control.
• Maintain the highest standards of sanitation, hygiene, and food safety.
• Collaborate with the Executive Chef on special events and catering.
• Conduct regular performance evaluations for kitchen staff.
• Assist with scheduling and labor cost management.
• Contribute to a positive and efficient work environment.

Momofuku

Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Las Vegas, and Los Angeles; spit-roasted meats (Bāng Bar); and a growing consumer packaged goods business (Momofuku Goods). The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.

Momofuku Las Vegas

Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef's counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan.

The Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. The Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.)

Why Momofuku?

At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, employee assistance program, flexible spending account, along with gym and commuter discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development.

Responsibilities

KITCHEN

• Monitor and ensure that standard kitchen operating procedures are met 
• Manage all kitchen employees including training, mentoring, and disciplining
• Support and manage prep for service; ensure all prep items and recipes are made to standard
• Oversee the line during service while monitoring cooks' progress and flow of service
• Oversee the flow of the kitchen and the flow of food to maintain service standards
• Working with the Executive Chef on menu creations and daily specials
• Assist in interviewing, selecting and onboarding all BOH hourly new hires
• Assist monitoring the receiving of all product to ensure it meets restaurant standards
• In partnership with the Executive Chef and CDC, develop new menu items and ensure proper execution and roll out of any new additions

ADMINISTRATIVE

• Schedule staff; Assist in payroll related responsibility
• Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker's comp, and accident reports.
• Manage inventory and costs with the Executive Chef & CDC
• Support staffing needs for BOH open positions

Skills & Requirements

• 5+ years of related (high volume) experience required
• 3+ years of management experience required
• Experience with back of house administrative and managerial duties a must
• Proficient in Microsoft Word and Excel
• Proven ability in teaching and mentoring kitchen employees
• Exceptional communication and supervisory skills

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Momofuku is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

More detail about Momofuku Las Vegas part of Momofuku Restaurants, please visit

About US:

Joe's Seafood, Prime Steak & Stone Crab is a sophisticated restaurant featuring a selection of prime steaks, quality seafood and the signature dishes of legendary Joe's Stone Crab.

Overview:

Joe's Seafood, Prime Steak & Stone Crab is now Hiring a SOUS CHEF

Lettuce Entertain You Restaurants is looking for a Sous Chef with 2 years of sous chef experience. We reward our teams with benefits, career-long training and growth opportunities.

A Few of Our Benefits:

• Competitive Salary
• Quarterly Bonus
• Paid Time Off - including Paid Holidays, Personal Days & Vacation
• 401(k)
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Life, Accident Protection & Critical Illness Insurance
• Domestic Partner Benefits
• Restaurant Discounts
• Employee Assistance Program - focusing on a commitment to mental health & wellness

Why Work With Lettuce? 

Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today

We participate in E-Verify / Participamos en E-Verify

Responsibilities:

• Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams
• Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Perform regular line checks throughout the day to ensure quality of all menu items
• Purchase and order food product and supplies for the restaurant including daily product order
• Assist with tracking and controlling food cost
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Qualifications:

• 2-3 years of sous chef experience in a full-service restaurant
• Ability to lead and manage the kitchen staff

#CAPOST

Salary Range:
USD $55,000.00 - USD $75,000.00 /Yr.

More detail about Joe's Seafood, Prime Steak & Stone Crab part of Lettuce Entertain You Restaurants, please visit

Our client is seeking a talented and dedicated Pastry Chef de Partie to join their esteemed culinary team in Las Vegas, Nevada, US . This exciting opportunity is ideal for a passionate pastry professional looking to showcase their skills in a high-volume, fine-dining environment. The Pastry Chef de Partie will be responsible for managing a specific section of the pastry kitchen, ensuring the consistent production of exquisite desserts, pastries, and baked goods.

Key responsibilities include preparing a variety of desserts, tarts, cakes, breads, and other baked items according to established recipes and standards. You will assist the Head Pastry Chef in menu development, contributing creative ideas for new offerings. Maintaining a clean and organized workstation, adhering to strict food safety and sanitation regulations, and managing inventory for your station are critical aspects of this role. The Pastry Chef de Partie will also be involved in training junior pastry cooks and ensuring the highest quality of product presentation.

The ideal candidate will have a formal culinary education or equivalent apprenticeship, with a strong focus on pastry arts. Proven experience working in a professional pastry kitchen, preferably in a hotel, restaurant, or catering setting, is required. Excellent technical skills in baking, pastry techniques, and decoration are essential. The ability to work efficiently under pressure, manage multiple tasks simultaneously, and maintain a positive attitude in a demanding environment are key attributes. Creativity, attention to detail, and a passion for creating memorable dessert experiences are highly valued. Join our client in Las Vegas, Nevada, US , and contribute your artistry to their exceptional culinary offerings.

Our client, a premier hospitality establishment in **Las Vegas, Nevada, US**, is searching for an innovative and visionary Executive Chef to lead its culinary operations. This is an exceptional opportunity for a seasoned culinary professional to craft unforgettable dining experiences and maintain the highest standards of food quality, presentation, and guest satisfaction. The Executive Chef will be responsible for menu development, kitchen management, staff training, inventory control, and ensuring adherence to all health and safety regulations.

Key Responsibilities:

• Lead and manage all aspects of the kitchen operations, including daily food preparation, cooking, and presentation.
• Develop creative, seasonally inspired menus that reflect current culinary trends and cater to a diverse clientele, including fine dining, banquets, and casual options.
• Supervise, train, mentor, and motivate the kitchen team, fostering a positive and productive work environment.
• Ensure consistent quality of dishes and adherence to recipes and presentation standards.
• Manage food costs effectively through meticulous inventory control, proper ordering, and waste reduction strategies.
• Maintain impeccable standards of hygiene, sanitation, and safety throughout the kitchen, adhering to all health codes and regulations.
• Collaborate with the F&B management team on menu pricing, profitability, and overall guest experience.
• Source high-quality ingredients from reputable suppliers, building strong vendor relationships.
• Conduct regular performance evaluations and provide constructive feedback to kitchen staff.
• Stay updated on the latest culinary techniques, trends, and industry best practices.
• Control budget for food, supplies, and labor costs.
• Participate in marketing and promotional events as needed.
• Ensure compliance with all labor laws and company policies.
• Continuously seek opportunities to enhance the dining experience and elevate the restaurant's reputation.

Qualifications:

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 7-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Executive Sous Chef role, preferably in a high-volume, luxury environment.
• Extensive knowledge of various cuisines, cooking techniques, and presentation styles.
• Demonstrated leadership abilities with a proven track record of managing and developing kitchen teams.
• Strong understanding of food cost management, inventory control, and budgeting.
• Exceptional palate and attention to detail.
• Proficiency in HACCP and other food safety principles.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work under pressure and adapt to a fast-paced, demanding environment.
• Creativity and passion for delivering outstanding culinary creations.
• Flexibility to work evenings, weekends, and holidays as required.