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Hotel Executive Chef Jobs in Reno, NV (NOW HIRING)

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Hotel Executive Chef information

See Reno, NV salary details

$39.9K

$86.6K

$129.6K

How much do hotel executive chef jobs pay per year?

As of Sep 8, 2026, the average yearly pay for hotel executive chef in Reno, NV is $86,632.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,300.00 and $98,200.00 per year, depending on experience, location, and employer.

What is a hotel executive chef?

Hotel Executive Chefs are culinary professionals responsible for overseeing the entire kitchen operations in a hotel. They manage kitchen staff, design menus, ensure food quality and safety, control inventory and costs, and often collaborate with other hotel departments to provide exceptional dining experiences for guests. Their role combines creative culinary skills with leadership and management, making them essential to a hotel's food and beverage success.

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

To thrive as a Hotel Executive Chef, you need advanced culinary expertise, menu development skills, and significant experience in kitchen management, often supported by a culinary degree and relevant certifications. Familiarity with kitchen management software, food safety systems, and inventory control tools is typically required. Strong leadership, creativity, and effective communication are vital soft skills for managing staff and delivering exceptional guest experiences. These skills are essential to maintain high culinary standards, ensure operational efficiency, and uphold the hotel's reputation for quality and service.

What are some common challenges faced by a hotel executive chef, and how can they be addressed?

Hotel Executive Chefs often navigate challenges such as managing large, diverse kitchen teams, maintaining consistent food quality across multiple outlets, and adapting menus for varying guest preferences and dietary needs. Balancing creativity with cost control and ensuring compliance with health and safety regulations are also key aspects of the role. Success in this position often relies on strong leadership, effective communication, and ongoing collaboration with hotel management, suppliers, and front-of-house staff to deliver an exceptional dining experience.

What is the difference between Hotel Executive Chef vs Hotel Sous Chef?

AspectHotel Executive ChefHotel Sous Chef
CredentialsCulinary degree, extensive experience, leadership skillsCulinary training, experience in kitchen operations
Work EnvironmentOversees entire kitchen, manages staff, plans menusAssists Executive Chef, manages daily kitchen tasks
Employer & Industry UsageHotels, resorts, large hospitality establishmentsHotels, resorts, smaller hospitality venues

The Hotel Executive Chef is responsible for the overall culinary operations, menu creation, and staff management, while the Hotel Sous Chef supports the Executive Chef by handling daily kitchen activities and supervising kitchen staff. Both roles require culinary expertise, but the Executive Chef holds a higher leadership and strategic position within the hotel’s culinary team.

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

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

What job categories do people searching Hotel Executive Chef jobs in Reno, NV look for?

The top searched job categories for Hotel Executive Chef jobs in Reno, NV are:

Hotel Executive Chef jobs near you
Infographic showing various Hotel Executive Chef job openings in Reno, NV as of August 2026, with employment types broken down into 1% Internship, 86% Full Time, 9% Part Time, 1% Temporary, and 3% Contract. Highlights an 82% Physical, 4% Hybrid, and 14% Remote job distribution, with an average salary of $86,632 per year, or $41.6 per hour.

J Resort - Assistant Pastry Chef

Jacobs Entertainment Inc

Reno, NV • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 23 days ago

Job description

A Legacy of Excellence

Entertaining Your World

Jacobs Entertainment, Inc. (JEI) is a developer, owner and operator of gaming and entertainment facilities across the United States. Core to the company's value is our commitment to ethical leadership, outstanding training, and open employee communication.

Jacobs Entertainment is currently in search of a"Assistant Pastry Chef" for the All-New J Resort. The J Resort is a full-service hotel-casino with over 500 rooms and wide variety of Slots and Table Games. The J has a unique blend of original art, live music, bold flavors, luxurious accommodations, and exciting casino action...And we are just getting started!

Be a part of the transformation of Reno's newest premier resort-A Reno resort unlike any other.

Our employees are supported with a comprehensive benefits program that include the following:

  • $200 Referral Bonus
  • Tuition Reimbursement
  • 7 paid Holidays
  • 80 hours of Vacation after 1 year of employment
  • We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
  • Employee Assistance Program FREE of charge
  • Company paid Life Insurance and AD&D
  • Matching 401K program after 90 days
  • Employee Meal Discounts
  • Ongoing learning and development programs
  • Work towards your future advancement within the company-most of our supervisors and managers are promoted from within

Essential Job Responsibilities and Duties:

  • Oversees all pastry kitchen operations and functions, including management and training of all bakery staff
  • Drives the dessert process with production and creative solutions to dessert menus
  • Maintain an active presence throughout the kitchen, restaurant, and event spaces - participate/lead in daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO/BEO meetings
  • At times will actively be responsible for assisting in kitchen when necessary including, prep, station work, expediting, putting requisitions away and any additional assignments form Pastry leadership.
  • Responsible for assisting when applicable, all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
  • Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
  • As necessary prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations
  • Maintain an active presence throughout the restaurant and its event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO/BEO meetings
  • Work with Regional Executive Pastry Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives
  • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
  • Participate in ensuring that all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
  • Ensure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and events
  • Understand and follow written company procedures with 100% accuracy and regulations to our back-of-the-house team
  • Participate and coordinate in the developing of new menu items and specials
  • Monitor production and control par limits on products
  • Practice procedures to increase yields (minimizes waste)
  • Uphold all health department policies and procedures
  • Ensure kitchen staff follows proper food storage, rotation, and temperature procedures

Skills, Education and Other Requirements:

  • Strong communication skills
  • Positive attitude that contributes to a pleasant working environment
  • Intermediate to advanced reading, writing, math skills and basic computer skills
  • Ability to follow written and verbal instructions
  • Ability to function as part of a team
  • Ability to remain calm and professional when under pressure
  • Must be able to multi-task
  • Must have a working knowledge of the food service industry
  • Culinary degree or equivalent work experience
  • Successful completion of ServSafe Class
  • At least 3 years of supervisory experience in a high-volume food establishment
  • Identification that establishes identity
  • Identification that establishes the right to work in the United States

Apply