ZipRecruiter

Log In

1

Head Line Chef Jobs in Nevada (NOW HIRING)

Groot Hospitality

Head Sushi Chef

Las Vegas, NV · On-site

Head Sushi Chef: Komodo Las Vegas , a Groot Hospitality venue employs team members who demonstrate ... Performs daily line checks with front-of-the-house managers * Maintains and ensures that all food ...

Komodo Las Vegas

Head Sushi Chef

Las Vegas, NV · On-site

Description Head Sushi Chef: Komodo Las Vegas , a Groot Hospitality venue employs team members who ... Performs daily line checks with front-of-the-house managers * Maintains and ensures that all food ...

Veritas Coffee LLC

Line Cook

Las Vegas, NV · On-site

$15 - $20/hr

Career Advancement Opportunities Job Summary We are seeking a Line Cook to join the team at our ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Veritas Coffee LLC

Line Cook

Las Vegas, NV · On-site

$15 - $20/hr

Career Advancement Opportunities Job Summary We are seeking a Line Cook to join the team at our ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Veritas Coffee LLC

Line Cook

Las Vegas, NV · On-site

$15 - $20/hr

Career Advancement Opportunities Job Summary We are seeking a Line Cook to join the team at our ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Mott 32 Vegas Management

Dim Sum Chef

Las Vegas, NV · On-site

$13.50 - $17.25/hr

Sous Chef/Head ChefResponsible for: Dim Sum Station Operations Employee Specification: The Dim Sum Chef is a specialist culinary role responsible for the production of authentic, high-quality dim sum ...

Mott 32

Dim Sum Chef

Las Vegas, NV · On-site

$13.25 - $17.25/hr

Sous Chef/Head ChefResponsible for: Dim Sum Station Operations Employee Specification: The Dim Sum Chef is a specialist culinary role responsible for the production of authentic, high-quality dim sum ...

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 ...

Zuma

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 ...

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 ...

F1 Arcade

Line Cook - Las Vegas

Las Vegas, NV · On-site

$22 - $28/hr

Line Cook Location: Las Vegas Reporting to ... Head Chef Position Overview Culinary Excellence Reporting to the culinary leadership team, you will ...

The Kitchen LLC

Line/Prep Cook

Henderson, NV · On-site

$18 - $19/hr

Head Chef/Kitchen Manager Job Summary: We are seeking a skilled and dedicated Cook to join our team. The Cook will be responsible for preparing high-quality meals in accordance with company recipes ...

F1 Arcade

Line Cook - Las Vegas

Las Vegas, NV · On-site

$15 - $19/hr

Line Cook Location: Las Vegas Reporting to ... Head Chef Position Overview Culinary Excellence Reporting to the culinary leadership team, you will ...

Siegel's Bagel Mania

Cook

Las Vegas, NV · On-site

$15 - $19/hr

Join the Flavor Frenzy at Bagelmania - Line Cook! Who We Are: Since 1989, Bagelmania has been the ... Collaborate with the head chef to create daily specials that make customers say, "WOW!" * Keep your ...

BAGELMANIA HOLDINGS LLC

Cook

Las Vegas, NV · On-site

$15 - $19/hr

Join the Flavor Frenzy at Bagelmania - Line Cook! Who We Are: Since 1989, Bagelmania has been the ... Collaborate with the head chef to create daily specials that make customers say, "WOW!" * Keep your ...

The Siegel Group

Cook

Las Vegas, NV · On-site

$15 - $19/hr

Join the Flavor Frenzy at Bagelmania - Line Cook! Who We Are: Since 1989, Bagelmania has been the ... Collaborate with the head chef to create daily specials that make customers say, "WOW!" * Keep your ...

SIEGEL GROUP NEVADA INC

Cook

Las Vegas, NV · On-site

$15 - $19/hr

Join the Flavor Frenzy at Bagelmania - Line Cook! Who We Are: Since 1989, Bagelmania has been the ... Collaborate with the head chef to create daily specials that make customers say, "WOW!" * Keep your ...

CASINO FANDANGO

SAUTEE COOK

Carson City, NV · On-site

$15.50 - $19.25/hr

Experiment with new sautéing techniques and ingredients to propose new menu items and specials to the head chef. * Assist with monthly restaurant inventory. * Clean and maintain the sauté station ...

Casino Fandango

SAUTEE COOK

Carson City, NV · On-site

$15.50 - $19.25/hr

Experiment with new sautéing techniques and ingredients to propose new menu items and specials to the head chef. * Assist with monthly restaurant inventory. * Clean and maintain the sauté station ...

All JobsHead Line Chef JobsHead Line Chef Jobs in Nevada

Head Line Chef information

What is a head line chef?

A Head Line Chef, often referred to as a Head Chef or Executive Chef, is responsible for managing all aspects of a kitchen in a restaurant or food service establishment. They oversee menu planning, supervise kitchen staff, ensure food quality and safety standards, and manage inventory and budgeting. The Head Line Chef is also instrumental in training new chefs and maintaining the overall efficiency and creativity of the kitchen. Their leadership is crucial for delivering a high-quality dining experience to customers.

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

To thrive as a Head Line Chef, you need advanced culinary skills, deep knowledge of kitchen operations, and several years of professional cooking experience, often supported by a culinary degree or certification. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe is important. Leadership, time management, and the ability to work under pressure are vital soft skills for this role. These abilities ensure high-quality food preparation, efficient kitchen workflows, and a positive team environment in demanding restaurant settings.

What are some common challenges faced by a head line chef and how can they be successfully managed?

One common challenge for a Head Line Chef is managing a fast-paced kitchen environment while ensuring consistent food quality. Balancing leadership duties with hands-on cooking, especially during peak hours, can be demanding. Effective communication with the kitchen team, strong organizational skills, and the ability to quickly adapt to unexpected issues such as ingredient shortages or equipment malfunctions are critical. Staying calm under pressure and fostering a collaborative atmosphere help ensure smooth operations and successful service.

What is the difference between Head Line Chef vs Sous Chef?

AspectHead Line ChefSous Chef
CredentialsCulinary degree or equivalent experience, certificationsSimilar credentials, often with additional experience
Work EnvironmentOversees kitchen operations, manages staffAssists Head Line Chef, manages specific sections
Industry UsageExecutive role in kitchens, leadership positionSupport role, second-in-command
Common Search/ComparisonHead Line Chef vs Sous Chef

The Head Line Chef is responsible for overall kitchen management and menu creation, while the Sous Chef acts as the second-in-command, supporting the Head Line Chef and managing specific kitchen sections. Both roles require culinary expertise and leadership skills, but the Head Line Chef holds a higher managerial position.

How much do head line chefs get paid?

Head line chefs, often called head chefs or executive chefs, typically earn between $50,000 and $100,000 annually, depending on experience, location, and establishment size. Salaries can vary based on the complexity of the menu, certifications, and the restaurant's prestige.
Head Line Chef jobs near you

Head Sushi Chef

Groot Hospitality

Las Vegas, NV • On-site

Full-time

Re-posted 19 days ago

Key responsibilities

  • Oversee, direct, and perform daily food production and service execution in the sushi kitchen.

  • Ensure all food meets corporate specifications, quality standards, and health regulations, including conducting quality and temperature checks.

  • Manage kitchen staff by creating schedules, training, supervising, and evaluating performance, while maintaining proper food rotation, cleanliness, and equipment maintenance.

Job description

Head Sushi Chef:
Komodo Las Vegas, a Groot Hospitality venue employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity indicates the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.
The Sushi Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.
Due to the nature of our business, this position has required us to work weekends and holidays.
The day-to-day responsibilities include but are not limited to:
General Duties and Responsibilities:
  • Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards.
  • Ensures all food is prepared to corporate specifications in presentation and recipe.
  • Initiates periodic quality checks for all products, i.e., temperature checks.
  • Works with Chef De cuisine regarding orders, and all food products are to par levels.
  • Maintains the proper rotation of food to ensure quality and freshness.
  • Monitors weekly sales and adjusts prep production levels.
  • Performs daily line checks with front-of-the-house managers
  • Maintains and ensures that all food is prepared within acceptable kitchen times.
  • Ensures that all stations are properly stocked and set up.
  • Conducts periodic kitchen walkthroughs to ensure food quality meets corporate specifications.
  • Ensures restaurant and Health Department sanitation requirements are always maintained.
  • Ensures all kitchen equipment and working conditions are well maintained.
  • Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules.
  • Conducts periodic kitchen walkthroughs to ensure cleanliness standards.
  • Creates and edits scheduling for kitchen staff throughout the week.
  • Sends employees home when approaching overtime to be vigilant about labor costs.
  • Responsibilities include interviewing and screening of job applicants.
  • Hiring employees; recommending termination.
  • Assigning and directing work.
  • Appraising and awarding employee performance.
  • Discipline and coach employees.
  • Address complaints and resolve problems.
  • Provide ongoing training and development of each employee to assist them in reaching their potential; and
  • Establishes and follows up on short- and long-term goals for subordinates.
  • Check in with Chef
  • Responsible for production of daily prep list.
  • Completing daily prep list.
  • Manage prep cooks, this entails teaching them to correctly make recipes, test checking the recipes they make, and making corrections when needed.
  • Doing daily walk thru and spot checks with am prep cooks. Am prep cooks must clean stations before going to lunch.
  • Completing recipes correctly.
  • Must do a kitchen walkthrough when finished, ensure all prep cooks have cleaned their stations, put all ingredients/appliances away, and nothing is left on the sushi station.
  • All products are properly iced and have labels on them before leaving. Must take the temperatures of all products before putting them away.
  • Proper rotation in cooler, informing chef if a new product is being used before old.
  • Keeping the kitchen professional.
  • Checking in with AM chef/PM chef before leaving.
  • Part of the hiring process, disciplinary process, and evaluations.
  • Other duties as assigned.

The requirements for this position include but are not limited to:
Knowledge and Skills:
  • Computer literacy to include Excel Spreadsheet and Word experience.
  • Ability to work in a team and independently.
  • Ability to multi-task and meet multiple deadlines.
  • Ability to work successfully in a fast-paced environment.
  • Ability to maintain composure in a potentially stressful environment.
  • Ability to produce recipes within corporate specifications.
  • Ability to read and comprehend spreadsheets and P&L statements.
  • Ability to calculate, analyze and troubleshoot P&L, i.e., food costs, labor costs, and budgets.
  • Ability to demonstrate expertise in performing all positions within the kitchen.

Education & Experience
  • Bachelor's degree in culinary or relevant field
  • A minimum of 5 years' experience in a similar role
  • Strong knowledge of cooking methods, kitchen equipment, and best practices
  • Good understanding of MS Office and restaurant software programs
  • Teamwork-oriented with outstanding leadership abilities
  • Excellent communication and interpersonal skills
  • Exceptional organizational, time management, and problem-solving skills
  • Have extensive Japanese food preparation knowledge
  • An extensive butchering of Japanese fish

Working Conditions
  • This position will spend 95% of the time standing.
  • Occasional environmental exposures to cold, heat and moisture.
  • The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
  • Must be able speak, read and understand basic cooking directions.

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required.
All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an "at-will" basis.
Requirements
The requirements for this position include but are not limited to:
Knowledge and Skills:
  • Computer literacy to include Excel Spreadsheet and Word experience.
  • Ability to work in a team and independently.
  • Ability to multi-task and meet multiple deadlines.
  • Ability to work successfully in a fast-paced environment.
  • Ability to maintain composure in a potentially stressful environment.
  • Ability to produce recipes within corporate specifications.
  • Ability to read and comprehend spreadsheets and P&L statements.
  • Ability to calculate, analyze and troubleshoot P&L, i.e., food costs, labor costs, and budgets.
  • Ability to demonstrate expertise in performing all positions within the kitchen.

Apply