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Head Chef Jobs in Spring Valley, NV (NOW HIRING)

Jose Andres Group

SOMMELIER

Las Vegas, NV · On-site

Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program. * Regularly work to demonstrate technique & proper execution of wine service and storage.

Jose Andres Group

SOMMELIER

Las Vegas, NV · On-site

Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program. * Regularly work to demonstrate technique & proper execution of wine service and storage.

JALEO VEGAS LLC

SOMMELIER

Las Vegas, NV

Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program. * Regularly work to demonstrate technique & proper execution of wine service and storage.

Zuma Restaurants

Line Cook

Las Vegas, NV · On-site

$15 - $19/hr

Work efficiently on the hot line, grill, or other designated stations as assigned by the Head Chef or Sous Chef * Execute all food orders with accuracy and consistency, ensuring timely delivery to ...

José Andrés Group

SOMMELIER

Las Vegas, NV · On-site

Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program. * Regularly work to demonstrate technique & proper execution of wine service and storage.

Gen3 Hospitality

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

The Executive Chef is responsible for providing supportive leadership to the culinary staff throughout food service. Their duties include assisting the Executive Chef in monitoring culinary ...

Gen3 Hospitality

Executive Chef

Las Vegas, NV

$68K - $94K/yr

The Executive Chef is responsible for providing supportive leadership to the culinary staff throughout food service. Their duties include assisting the Executive Chef in monitoring culinary ...

MOMOFUKU

Sous Chef

Las Vegas, NV

$47K - $64K/yr

Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York ...

New

Momofuku Las Vegas

Sous Chef

Las Vegas, NV

$47K - $64K/yr

Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York ...

New

King's Seafood Company

Sous Chef

Las Vegas, NV · On-site

$47K - $64K/yr

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

Cafe Americano

Sous Chef

Las Vegas, NV · On-site

$55K - $60K/yr

Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and ...

V & E Restaurant Group

Sous Chef

Las Vegas, NV

$55K - $60K/yr

Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and ...

Havana 1957 Flamingo

Sous Chef

Las Vegas, NV

$55K - $60K/yr

Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and ...

V & E Restaurant Group

Sous Chef

Las Vegas, NV

$55K - $60K/yr

Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and ...

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Showing results 41-60

All JobsHead Chef JobsHead Chef Jobs in Spring Valley, NV

Head Chef information

See Spring Valley, NV salary details

$27.3K

$61.3K

$90.9K

How much do head chef jobs pay per year?

As of Sep 3, 2026, the average yearly pay for head chef in Spring Valley, NV is $61,264.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,900.00 and $71,800.00 per year, depending on experience, location, and employer.

What is a head chef?

A head chef oversees the kitchen of a restaurant or other dining facility. They are the top of the chef chain-of-command in most establishments; larger restaurants have an executive chef above the head chef. As head chef, you control inventory and order supplies to ensure they are replenished, develop menu items, and train and manage staff. While you may supervise the cooking and completion of dishes in the kitchen, the day-to-day operations are usually handled by someone lower down the chef hierarchy, such as the sous chef.

What are the key skills and qualifications needed to thrive as a head chef?

To thrive as a Head Chef, you need advanced culinary skills, menu planning expertise, and several years of professional kitchen experience, often supported by a degree or certification in culinary arts. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe is typically required. Strong leadership, creativity, and effective communication are essential soft skills for managing a team and fostering a positive kitchen environment. These competencies ensure consistent food quality, efficient operations, and a motivated staff, all critical for a successful kitchen.

What are some of the main challenges head chefs face in managing kitchen operations?

Head Chefs often face the challenge of balancing high-quality food preparation with efficient kitchen management, especially during busy service periods. They must coordinate and motivate a diverse team, ensure food safety standards are consistently met, and adapt quickly to supply chain or staffing issues. Effective communication and strong organizational skills are essential, as the Head Chef is responsible for both the culinary output and the smooth operation of the kitchen. Successfully overcoming these challenges can lead to greater leadership opportunities within the hospitality industry.

What is the difference between Head Chef vs Sous Chef?

AspectHead ChefSous Chef
CredentialsCooking certifications, culinary degrees often preferredSimilar credentials, often with experience in kitchens
Work EnvironmentOversees entire kitchen, manages staffAssists Head Chef, manages specific sections
Industry UsageLeads kitchen operations in restaurants, hotelsSupports Head Chef, second-in-command
Search & ComparisonOften searched with Sous Chef for role distinctionsCommonly compared to Head Chef for hierarchy understanding

The Head Chef is responsible for the overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Head Chef and managing specific kitchen sections. Both roles require culinary expertise and certifications, but the Head Chef holds the primary leadership position.

How much do head chefs get paid?

Head chefs typically earn a median annual salary of around $50,000 to $80,000, depending on the location, restaurant size, and experience. Salaries can be higher in upscale establishments or in regions with a higher cost of living, and many head chefs also receive tips and bonuses.

What other jobs can a head chef do?

A head chef can transition into roles such as culinary director, food service manager, restaurant owner, or food consultant, leveraging skills in kitchen management, menu development, and leadership. They may also pursue positions in catering, hospitality management, or culinary education, often requiring certifications or experience in business and operations.
More about Head Chef jobs

What are the most commonly searched types of Chef jobs in Spring Valley, NV?

The most popular types of Chef jobs in Spring Valley, NV are:

What cities near Spring Valley, NV are hiring for Head Chef jobs?

Cities near Spring Valley, NV with the most Head Chef job openings:

Head Chef jobs near you
Infographic showing various Head Chef job openings in Spring Valley, NV as of August 2026, with employment types broken down into 77% Full Time, 20% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $61,264 per year, or $29.5 per hour.

SOMMELIER

Jose Andres Group

Las Vegas, NV • On-site

Full-time

Re-posted 16 days ago

Job description

Description:

The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. 


What we expect from you;


  • Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards.
  • Observe dining and serving areas to ensure cleanliness, proper setup and service, clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants. 
  • Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program.  
  • Regularly work to demonstrate technique & proper execution of wine service and storage.
  • Continually conduct research on new products and opportunities.
  • Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets. 
  • Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant.
  • Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate. 
  • Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities. 
  • Assist in the creation and/or maintenance of opening, closing and running side work and general wine/glassware requisition and stock.


Requirements:

SKILLS, KNOWLEDGE & ABILITIES


  • Wine certification from a recognized organization a plus
  • Knowledge of Spanish wines and regions
  • Must be able to speak clearly, read, write and understand English to facilitate the communication process.
  • Knowledge of appropriate table settings and service ware.
  • Thorough knowledge of menu items and service procedures.
  • Able to take direction, work in team environment & work calmly & effectively under pressure.
  • Must have problem solving abilities, be self-motivated, and organized.
  • This position will spend 100% of the time standing or walking
  • Must be able to stand and exert well-paced mobility for up to 8 hrs. in length.
  • Must be able to lift up to 15 lbs. on a regular and continuing basis.
  • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.


José Andrés Group restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept, and showcase José's passion for telling the stories of a culture through food.