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Ghost Kitchen Jobs in Nevada (NOW HIRING)

Las Vegas HBros Ghost Kitchen

Crew Member

Las Vegas, NV

$10.50 - $14/hr

Company Overview: At Hawaiian Bros, we live the Aloha spirit and spread it everywhere we go. We're not just about serving amazing Hawaiian-inspired food; we're all about creating a balance between ...

All JobsGhost Kitchen JobsGhost Kitchen Jobs in Nevada

Ghost Kitchen information

See Nevada salary details

$40.7K

$80.8K

$131.4K

How much do ghost kitchen jobs pay per year?

As of Aug 22, 2026, the average yearly pay for ghost kitchen in Nevada is $80,794.00, according to ZipRecruiter salary data. Most workers in this role earn between $69,800.00 and $86,600.00 per year, depending on experience, location, and employer.

What is a ghost kitchen?

A Ghost Kitchen job involves working in a professional kitchen that prepares food exclusively for delivery or takeout, without a traditional dine-in space. Employees in a ghost kitchen handle tasks such as cooking, food prep, order fulfillment, and packaging. These kitchens often serve multiple virtual brands from a shared space, optimizing efficiency and cost. Workers may use delivery apps or third-party services to ensure orders reach customers quickly. It’s a fast-paced environment that focuses on speed, quality, and accuracy.

What are the key skills and qualifications needed to thrive in a ghost kitchen?

To thrive as a Ghost Kitchen operator, you need strong skills in kitchen management, food safety, efficient food preparation, and order fulfillment, typically supported by experience in commercial kitchens or food service operations. Familiarity with online ordering platforms, point-of-sale systems, and delivery management software is important, as well as relevant certifications such as ServSafe. Excellent organization, adaptability, teamwork, and time management are crucial soft skills in this fast-paced, delivery-driven environment. These skills ensure efficient operation, high-quality food production, and customer satisfaction in a competitive digital marketplace.

What are some common challenges faced by professionals working in a ghost kitchen environment?

Working in a ghost kitchen often means juggling multiple virtual restaurant menus, managing high order volumes during peak times, and ensuring consistent food quality without customer-facing interactions. Staff also need to stay agile and adaptable, as menu offerings, kitchen layouts, and delivery processes can change quickly based on demand and market trends. Communication and coordination are paramount, especially when working with third-party delivery apps and handling multiple brands at once. Successfully meeting these challenges can lead to increased efficiency, strong customer reviews, and opportunities for advancement in the growing food delivery sector.

How do you become a ghost kitchen?

A ghost kitchen job typically involves working in a commercial kitchen that prepares food exclusively for delivery or takeout. To work in this environment, relevant skills include food preparation, safety certifications, and familiarity with kitchen equipment; employment may require background checks and adherence to health regulations.

What are popular job titles related to Ghost Kitchen jobs in Nevada?

For Ghost Kitchen jobs in Nevada, the most frequently searched job titles are:

What job categories do people searching Ghost Kitchen jobs in Nevada look for?

The top searched job categories for Ghost Kitchen jobs in Nevada are:

What cities in Nevada are hiring for Ghost Kitchen jobs?

Cities in Nevada with the most Ghost Kitchen job openings:

Ghost Kitchen jobs near you
Infographic showing various Ghost Kitchen job openings in Nevada as of August 2026, with employment types broken down into 72% Full Time, 27% Part Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $80,794 per year, or $38.8 per hour.

Chef Tournant, Ghost Kitchen

Resorts World Las Vegas

Las Vegas, NV

$68K - $94K/yr

Full-time

Re-posted 14 days ago

Resorts World Las Vegas rating

6.7

Company rating: 6.7 out of 10

Based on 18 frontline employees who took The Breakroom Quiz

92nd of 164 rated casinos

Job description

Summary Statement:
TheTournantChef is responsible for the daily operations and the back of house functions in all Food and Beverage outlets, where the Chef is called to assist. This position will support and work alongside the Executive Chefand Assistant Executive Chef of the property,in all activity throughout thehotel,including training, menu planning, overseeing product purchasing and managing the culinary budget.The Chef will fill in for Chefs of all outlets that areshorthanded, fill in for Chefs on vacation, and cover outlets that needed extra support during high business volumes. Days off and hours will not be consistent due to the variouscoveragethatareneeded for the outlets on the property.

PrimaryJobDuties:-Includes butis not limited to:

  • The primary function is to step in and work at different kitchen stations as needed, whether due to staff shortages, during busy service periods, or when a particular station requires extra support.

  • They ensure that all dishes are prepared according toRWLVspecific standards for taste, presentation, and portioning.

  • The chef tournant may assist with food preparation, plating, and other tasks to maintain a smooth workflow within the kitchen.

  • In some cases, they may be involved in inventory management, food requisitions, and staff supervision.

  • Supervise Chefs, Team Members,and food preparationin main focused areas ofproperty

  • Conduct daily walk-throughs ofassigned outletsto ensure full compliance with Health Department regulations and enforce quality control of products.

  • Work closely with the Stewarding department to monitor cleanliness of all back of house areas, equipment, and dining ware.

  • Ensure that food stock and par levels within the department and warehouse areas are of high quality and meet forecasted needs based on resort occupancy.

  • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.

  • Perform other job-related duties as requested

  • Understanding and dealing with Union contracts and employee

Qualifications:Includes but is not limited to:

  • Strong knowledge of various cooking techniques and cuisines is essential, as they may be required to work in different areas of the kitchen.

  • The ability to quickly adapt to different stations and tasks is crucial.

  • A commitment to maintaining high standards of food quality and service is vital.

  • Collaboration and communication with other kitchen staff are important aspects of the role.

  • While a culinary degree is often preferred, previous experience in a similar role, such as a chef departieor sous chef, is typically required.

  • Ability to write routine reports, purchase orders, menus and correspondences.

  • Ability to effectively communicate in English.

  • Excellent customer services skills.

  • Ability to successfully lead and mentor a team.

  • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

  • Ability to work varied shifts,flexible,including nights, weekends and holidays.

  • Polished appearance and demeanor.

MinimumEducation and Experience:

  • At least five years of experience in a Chef role in a similar or related field.

  • At least ten years of experiencein F&Bin a similar or related field.

  • Must be21years of age

Preferred:

  • Degree in Culinary Arts or a related field.

  • Previous experience in buffet, catering or banquet operation(s).

  • Previous experience managing a multi-outlet venue.

  • Fluent in more than one language.

  • Previous experience working in a large, luxury resort setting.

Certificates, Licenses, Regulations:

  • Must have a validServsafeManager Certification

  • Proof of eligibility to work in the United States

  • Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonableaccommodationsmay be made to enable individuals with disabilities to perform the essential functions.

  • Work is typically performed in a Kitchen.
  • Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
  • Prolongedstanding, and working long hours
  • Bending and reaching
  • Transporting, pushing, pulling,liftingand maneuvering items weighing up to50lbs
  • Eye/hand coordination
  • Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions

At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.


  • Everyone is an Ambassador-No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
  • Everyone works in Safety-If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
  • Everyone works in Security-If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
  • Everyone works in EVS-If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
  • Everyone works in Guest Experience-If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

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