ZipRecruiter

Log In

1

Executive Chef Jobs in Nevada (NOW HIRING)

Jose Andres Group

Executive Sous Chef

Las Vegas, NV · On-site

$62K - $79K/yr

Executive Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary: $70-90k plus bonus and benefits About José Andrés ...

José Andrés Group

Executive Sous Chef

Las Vegas, NV · On-site

$62K - $79K/yr

Executive Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary: $70-90k plus bonus and benefits About José Andrés ...

GLOBAL TAPAS LLC

Executive Sous Chef

Las Vegas, NV · On-site

$62K - $79K/yr

Chef de Cuisine / Executive Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary: $70-90k plus bonus and benefits About Jose Andres Group Jose Andres Group (JAG) is a ...

Century Golf Partners Management

Sous Chef

Las Vegas, NV · On-site

$65K/yr

POSITION SUMMARY The Sous Chef assists the Executive Chef in all of the daily duties. Sous chefs report directly to the head or executive chef and assist with managing kitchen operations. Sous chefs ...

Kyu NY

Sous Chef

Las Vegas, NV · On-site

$65K - $85K/yr

The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen. This position is responsible for assisting in menu development ...

King's Seafood Company

Executive Sous Chef

Las Vegas, NV · On-site

$62K - $79K/yr

We are seeking a highly motivated and skilled Executive Sous Chef to join our dynamic team in Las Vegas. If you are passionate about culinary excellence, team leadership, and ensuring the highest ...

Henderson Sport and Social

Sous Chef-H

Henderson, NV

$49K - $66K/yr

Place food orders in partnership with the Executive Chef and Food & Beverage Director while monitoring inventory levels, deliveries, waste, and food cost. * Recommend scheduling adjustments, staffing ...

Crystal Bay Casino

Sous Chef

Crystal Bay, NV · On-site

$23 - $25/hr

Key Responsibilities * Assist the Executive Chef with the daily operation and supervision of the kitchen. * Lead and motivate culinary staff while maintaining a positive, professional work ...

previous pagenext page

Showing results 21-40

All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Nevada

Executive Chef information

See Nevada salary details

$40.7K

$88.5K

$132.4K

How much do executive chef jobs pay per year?

As of Aug 20, 2026, the average yearly pay for executive chef in Nevada is $88,477.00, according to ZipRecruiter salary data. Most workers in this role earn between $72,800.00 and $100,300.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

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

The most popular types of Chef jobs in Nevada are:

What are popular job titles related to Executive Chef jobs in Nevada?

For Executive Chef jobs in Nevada, the most frequently searched job titles are:

What job categories do people searching Executive Chef jobs in Nevada look for?

The top searched job categories for Executive Chef jobs in Nevada are:

What cities in Nevada are hiring for Executive Chef jobs?

Cities in Nevada with the most Executive Chef job openings:

What are popular job titles related to Executive Chef jobs in NV?

For Executive Chef jobs in NV, the most frequently searched job titles are:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Nevada as of August 2026, with employment types broken down into 88% Full Time, 8% Part Time, and 4% Contract. Highlights an 85% Physical, 4% Hybrid, and 11% Remote job distribution, with an average salary of $88,477 per year, or $42.5 per hour.

Executive Sous Chef

Jose Andres Group

Las Vegas, NV • On-site

$62K - $79K/yr

Full-time

Medical, Retirement

This job post has expired 2 days ago. Applications are no longer accepted.

Job description

Description:

Job Title: Executive Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House – Culinary

Employment Type: Salaried, Exempt

Salary: $70-90k plus bonus and benefits


About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.


Position Summary

The Executive Sous Chef is the kitchen’s second-in-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline—stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards.


Key Responsibilities

Culinary Leadership & Standards

Lead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating.

Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly.

Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline).


Service Execution & Expo

Own the pass during assigned services: manage ticket flow, coursing, window times, and quality control.

Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes.

Jump on the line during peaks to protect ticket times and standards.


Menu, Features & R&D

Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch.

Provide data-informed feedback on menu mix, prep yields, and guest preferences.


People Leadership, Training & Culture

Recruit, onboard, and develop cooks and stewards; build a strong bench for each station.

Deliver timely coaching and documented feedback; support fair, consistent performance management.

Foster an inclusive, respectful, learning-focused kitchen that recognizes great work.


Food Safety, Sanitation & Compliance

Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards.

Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections.


Inventory, COGS & Procurement

Own inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone.

Build pars and order to forecast; control portions and yields to meet COGS targets.

Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.


Labor Planning & Scheduling

Create schedules to volume and skill mix; manage in-shift deployment and breaks to plan.

Cross-train team to ensure coverage and growth opportunities.


Equipment, Facilities & R&M

Ensure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule.

Submit/track work orders; tag out unsafe equipment and communicate timelines.


Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.

Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization.


Administration & Communication

Maintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists.

Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities.

Requirements:

Required Qualifications

  • 5–7+ years of professional kitchen experience with 2–3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining.
  • Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
  • Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy.
  • Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
  • Clear, respectful communicator and coach; calm, organized decision-maker under pressure.
  • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
  • Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

  • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
  • Lift/carry/push/pull up to 35–50 lbs.
  • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
  • Slip-resistant footwear required.

In Return, We Offer You

  • Competitive compensation and performance-based bonus opportunities
  • Comprehensive health & wellness benefits
  • Retirement savings plans
  • Employee dining discounts
  • Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.