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Executive Chef Kitchen Manager Jobs in Nevada (NOW HIRING)

King's Seafood Company

Executive Sous Chef

Las Vegas, NV

$62K - $79K/yr

As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert in the kitchen and will be responsible for ...

Wally's Wine & Spirits

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

Executive Chef# Executive ChefHot JobLas Vegas , NV 89109## OverviewSalary Range$110,000.00 - $120 ... Manage food, labor, and operating costs while supporting efficient, well-organized kitchen ...

King's Seafood Company

Executive Chef/Chef

Las Vegas, NV

$68K - $94K/yr

As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to ...

Shea Properties

Executive Chef

Las Vegas, NV · On-site

$85K/yr

Position Overview The Executive Chef is a member of the Kitchen Management Team and is responsible ... Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food ...

J.F. Shea Family of Companies

$85K/yr

The Executive Chef is a member of the Kitchen Management Team and is responsible and accountable ... Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food ...

Dulivia Ristorante Italiano

Be Seen First

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

Manage and mentor the chefs de cuisine at each location, ensuring they are able to effectively lead ... The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to ...

Wally's Wine & Spirits

Executive Chef

Las Vegas, NV · On-site

$110K - $120K/yr

Manage food, labor, and operating costs while supporting efficient, well-organized kitchen ... Five or more years of experience in an Executive Chef or similar culinary leadership role. * Strong ...

Wally's Wine & Spirits

Executive Chef

Las Vegas, NV

$68K - $94K/yr

Manage food, labor, and operating costs while supporting efficient, well-organized kitchen ... Five or more years of experience in an Executive Chef or similar culinary leadership role. * Strong ...

WALLYS WINE & SPIRITS NEVADA

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

Wally's Wine & Spirits is seeking an accomplished Executive Chef to lead and elevate our culinary ... Manage food, labor, and operating costs while supporting efficient, well-organized kitchen ...

Gen3-Hospitality

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

Location Jason Aldean's Kitchen + Bar Category Culinary Management The Executive Chef is responsible for providing supportive leadership to the culinary staff throughout food service. Their duties ...

The Coffee Class

Kitchen Manager

Las Vegas, NV · On-site

$20 - $25/hr

Immediate Opening for a Highly Skilled Chef Kitchen Manager Are you looking for a fun, dynamic kitchen environment where your leadership and culinary skills can truly shine? Do you want to be part of ...

The Coffee Class

Kitchen Manager

Las Vegas, NV · On-site

$20 - $25/hr

Immediate Opening for a Highly Skilled Chef Kitchen Manager Are you looking for a fun, dynamic kitchen environment where your leadership and culinary skills can truly shine? Do you want to be part of ...

Frontier Recruitment

Brand Executive Chef

Las Vegas, NV · On-site

$130K - $165K/yr

Brand Executive Chef Location: Las Vegas, NV (relocation package offered) Compensation: $130,000 ... Lead from the front through a hands-on approach , regularly working alongside kitchen teams during ...

Gen3 Hospitality

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

This position will assist with hiring, training and developing employees and managers that share the company's values and culture. The Executive Chef must convey the companys culture to his/her ...

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Executive Chef Kitchen Manager information

What is an executive chef kitchen manager?

Executive Chef Kitchen Managers are senior culinary professionals who oversee both the kitchen operations and managerial aspects of a restaurant or food service establishment. They are responsible for menu creation, staff supervision, inventory control, and maintaining food quality and safety standards. Additionally, they manage budgets, coordinate with suppliers, and ensure smooth communication between kitchen and front-of-house staff. Their dual role combines creative culinary skills with strong leadership and organizational abilities.

How does an executive chef kitchen manager balance administrative duties with hands-on kitchen management?

An Executive Chef Kitchen Manager typically splits their time between overseeing kitchen operations and handling administrative tasks such as scheduling, inventory management, and budgeting. Balancing these responsibilities often involves delegating daily prep and cooking tasks to sous chefs and line cooks, while the manager focuses on menu planning, cost control, and staff training. Effective time management and strong communication skills are essential for ensuring both the culinary and business sides of the kitchen run smoothly. Many employers value candidates who are comfortable moving seamlessly from the office to the kitchen, adapting quickly to the needs of their team.

What are the key skills and qualifications needed to thrive as an executive chef kitchen manager, and why are they important?

To thrive as an Executive Chef Kitchen Manager, you need expertise in culinary techniques, menu development, kitchen operations, and several years of professional cooking experience, often supported by a culinary degree or certification. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and cost control software is typically required. Leadership, effective communication, and strong organizational skills set outstanding candidates apart in this role. These capabilities ensure efficient kitchen operations, high-quality food output, and a motivated, cohesive team in demanding hospitality environments.

What is the difference between Executive Chef Kitchen Manager vs Sous Chef?

AspectExecutive Chef Kitchen ManagerSous Chef
Credentials Culinary degree, certifications (e.g., ServSafe), extensive experience Culinary training, experience in kitchen operations
Work Environment High-level kitchen management, overseeing multiple staff, menu planning Direct kitchen supervision, assisting executive chef, hands-on cooking
Employer & Industry Usage Restaurants, hotels, catering services, food service management Same as executive chef, often reporting to executive chef or kitchen manager

The Executive Chef Kitchen Manager holds a leadership role overseeing the entire kitchen operation, including menu creation and staff management. The Sous Chef supports the executive chef by managing daily kitchen activities and stepping in when needed. While both roles require culinary skills and experience, the executive chef focuses more on management and strategy, whereas the sous chef is more hands-on with food preparation and team supervision.

What are the most commonly searched types of Chef Kitchen Manager jobs in Nevada?

The most popular types of Chef Kitchen Manager jobs in Nevada are:

What cities in Nevada are hiring for Executive Chef Kitchen Manager jobs?

Cities in Nevada with the most Executive Chef Kitchen Manager job openings:

Executive Chef Kitchen Manager jobs near you

Kitchen Manager-Executive Chef

Verdi, NV • On-site

Last Chance, LLC
See more jobs at Last Chance, LLCexternal

Full-time

Posted 25 days ago

Job description

Job Type
Full-time
Description
The Kitchen Manager / Executive Chef is responsible for planning, managing, and directing the daily business operations of the restaurant and its back-of-house (BOH) staff. This role drives culinary excellence by overseeing all food preparation, production, recipe development, and kitchen staff training, with a strong emphasis on Continental and Latin Cuisine. All duties must be performed in accordance with regulatory guidelines, governmental health codes, and Truckee Gaming company policies.
Qualifications:
Minimum 2 to 3 years of culinary experience, which must include BOH leadership, food production, supervisory management, inventory control, and ordering. Prior experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar high-volume setting. Knowledge of MS Office Suite and basic computer skills for business tracking preferred, Bilingual in English and Spanish is a plus to ensure seamless team communication. High School diploma or equivalent required; a degree in hotel/restaurant management is a plus. Flexibility to work weekends and holidays as business needs require.
Requirements
Essential Job Functions:
  • Plan, assign, and direct daily work duties for Line Cooks, Lead Line Cooks, Sous Chefs, and Kitchen Workers (Dish/Prep team members).
  • Interview and hire new team members to maintain proper staffing levels based on business needs.
  • Conduct formal performance reviews and deliver prompt, fair, and consistent disciplinary actions, coaching, or corrective counseling.
  • Attend scheduled management meetings and utilize basic computer skills to create employee schedules and run payroll.
  • Maintain strict confidentiality regarding company operations, employee wages, salaries, and pending or completed personnel actions.
  • Supply Chain & Resource Management
  • Create and manage effective work schedules for all Back of House employees.
  • Inventory Control: Track and manage inventory for all food and non-food kitchen supplies to maintain adequate stock levels.
  • Order all food, operational, and non-food kitchen items based on evolving business volumes.
  • Demonstrate a strong background in Continental and Latin Cuisine to elevate the restaurant's culinary offerings.
  • Lead recipe development initiatives, create creative daily menu specials, and plan custom menus for promotions and special events.
  • Ensure all cooks are properly trained in newly developed recipes, standard menu items, and the correct use of tools and equipment.
  • Maintain strict consistency, food freshness, proper portioning, and eye-appealing presentation of all menu items.
  • Minimize food spoilage through rigorous implementation of proper rotation, storage, and temperature controls.
  • Supervise the cleaning and organization of all kitchen and storage areas in strict accordance with governmental health and safety codes.
  • Perform all other duties as assigned.

Work Environment and ADA Requirements:
Ability to stand for the duration of a scheduled shift, with the mobility to stoop, bend, reach, twist, crouch, squat, and lift. Possess the manual dexterity required to operate kitchen equipment and write, and the ability to listen and respond to visual and aural cues. Safely lift, push, pull, and carry a minimum of 50-100 pounds on a regular basis. Must be able to multitask in a confined environment with loud background noise, bright lights, dust, and potential exposure to second-hand smoke on the casino floor.
Required Work Cards/Licenses/Certificates:
Valid Gaming Registration, Health Card, Alcohol Awareness Card, and ServSafe Manager Certification.

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