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Kitchen Master Jobs in Nevada (NOW HIRING)

J.F. Shea Family of Companies

$85K/yr

Trilogy Sunstone Set within the Sunstone Master Plan is Trilogy Sunstone, a new community offering ... Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food ...

Shea Properties

Executive Chef

Las Vegas, NV · On-site

$76.50 - $93.50/hr

Trilogy ® Sunstone Set within the Sunstone Master Plan is Trilogy ® Sunstone, a new community ... Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food ...

MINA Group

Sous Chef

Las Vegas, NV

$45K - $61K/yr

Conduct training for Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities ... Prepare and administer kitchen schedule, payroll, training, issuing discipline, and coaching THE ...

MINA Group

Sous Chef

Las Vegas, NV · On-site

$63K - $65K/yr

Conduct training for Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities ... Prepare and administer kitchen schedule, payroll, training, issuing discipline, and coaching THE ...

Palms Casino Resort

Banquet Cook - On Call

Las Vegas, NV · On-site

$17.25 - $21.50/hr

Ensures all requisitions are processed properly and placed in the designated area. * Assist Master Cook, Pantry and Kitchen workers in execution of service. * Maintain solid knowledge, understanding ...

Sanmanuel

Banquet Cook - On Call

Las Vegas, NV · On-site

$17.25 - $21.50/hr

Ensures all requisitions are processed properly and placed in the designated area. * Assist Master Cook, Pantry and Kitchen workers in execution of service. * Maintain solid knowledge, understanding ...

Mary's Gone Crackers

Be Seen First

Sanitation Technician

Reno, NV · On-site

$19 - $21/hr

Follow the Master Sanitation Schedule, complete required documentation, and maintain accurate ... Company Description Mary's story began in her own kitchen, where a celiac disease diagnosis ...

Three Square

Events Manager

Las Vegas, NV · On-site

$64K/yr

Work closely with the Executive Chef and kitchen staff to create menus and appropriate pricing for on-site catering and events. * Maintain Banquet Event Orders (BEOs), invoices, and master booking ...

Three Square

Events Manager

Las Vegas, NV

$64K/yr

Work closely with the Executive Chef and kitchen staff to create menus and appropriate pricing for on-site catering and events. * Maintain Banquet Event Orders (BEOs), invoices, and master booking ...

Mott 32 Vegas Management

Dim Sum Chef

Las Vegas, NV · On-site

$13.50 - $17.25/hr

Master the preparation of har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and ... Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum ...

Mott 32

Dim Sum Chef

Las Vegas, NV · On-site

$13.25 - $17.25/hr

Master the preparation of har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and ... Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum ...

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Kitchen Master information

See Nevada salary details

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How much do kitchen master jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for kitchen master in Nevada is $59.09, according to ZipRecruiter salary data. Most workers in this role earn between $50.43 and $67.31 per hour, depending on experience, location, and employer.

What is a kitchen master?

Kitchen Masters are highly skilled culinary professionals who oversee and manage all aspects of a kitchen's operations. They are responsible for menu planning, supervising staff, ensuring food quality and safety, and maintaining inventory and budgets. Kitchen Masters often work in restaurants, hotels, or catering companies, and must possess strong leadership, organizational, and cooking abilities. Their expertise ensures the smooth and efficient running of the kitchen, resulting in an excellent dining experience for customers.

What are the key skills and qualifications needed to thrive as a kitchen master?

To thrive as a Kitchen Master, you need advanced culinary skills, menu planning expertise, and comprehensive knowledge of food safety regulations, often supported by a culinary arts degree or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are typically required. Leadership, time management, and effective communication are crucial soft skills that help manage kitchen staff and maintain a positive work environment. These skills and qualities are vital to ensure efficient kitchen operations, exceptional food quality, and compliance with health standards.

What are some common challenges faced by a kitchen master when managing a busy kitchen?

As a Kitchen Master, one of the main challenges is ensuring smooth coordination among kitchen staff during peak hours while maintaining high standards of food quality and safety. You'll often need to troubleshoot equipment issues, manage inventory efficiently, and adapt quickly to last-minute menu changes or special requests. Effective communication and leadership are crucial, as you'll be responsible for training junior staff and resolving conflicts to keep operations running seamlessly.

What is the difference between Kitchen Master vs Sous Chef?

AspectKitchen MasterSous Chef
CertificationsFood Safety, Culinary CertificationsFood Safety, Culinary Certifications
Work EnvironmentCommercial kitchens, restaurants, cateringCommercial kitchens, restaurants, catering
Role FocusOversees kitchen operations, manages staffAssists head chef, supervises kitchen staff
Search IntentManagement, kitchen leadershipCooking, kitchen support

The Kitchen Master typically oversees kitchen operations and manages staff, focusing on leadership and efficiency. The Sous Chef supports the head chef, handling daily cooking tasks and supervising kitchen staff. Both roles require culinary certifications and work in similar environments, but the Kitchen Master has a broader managerial focus, while the Sous Chef is more hands-on with food preparation.

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

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

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

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

What cities in Nevada are hiring for Kitchen Master jobs?

Cities in Nevada with the most Kitchen Master job openings:

Kitchen Master jobs near you
Infographic showing various Kitchen Master job openings in Nevada as of June 2026, with employment types broken down into 2% As Needed, 64% Full Time, 28% Part Time, 1% Temporary, and 5% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $122,897 per year, or $59.1 per hour.

Executive Chef

J.F. Shea Family of Companies

Las Vegas, NV • On-site

$85K/yr

Full-time

Medical, Dental, Life, Retirement, PTO

Re-posted 17 days ago

Job description

Employment Status:
Full Time
Pay Range:
$85,000.00 Annual + Bonus
Dept.:
Trilogy Sunstone
Trilogy® Sunstone
Set within the Sunstone Master Plan is Trilogy® Sunstone, a new community offering resort-style living in highly desirable northwest Las Vegas, Nevada. Trilogy Sunstone is planned to be a modern, amenity-rich Resort Club with stylish spaces designed to bring neighbors together for outdoor activities or a night out on the town.
Where: Northwest Las Vegas near Red Rock Canyon with quick access to the Las Vegas strip
Pay: $85,000.00 Annual + Bonus
Benefits:
New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.
Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.
Full-Time team members are eligible for 7 paid holidays annually.
All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.
POSITION OVERVIEW:
The Executive Chef is a member of the Kitchen Management Team and is responsible and accountable for strategic planning and the daily operations of multi-outlet kitchens and the kitchen staffs. This position reports to the Director Food & Beverage.
KEY RESPONSIBILITIES:
  • Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
  • Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food planning, resource planning, administrative, and waste management.
  • Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
  • Build a reputation for the Club by developing a talented and creative kitchen team, offering an innovation menu, and promising an exceptional culinary experience.
  • Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
  • Manage weekly inventory and labor tracking.
  • Write regular reports, order guides, production guides, and clean-up guides as needed.
  • Execute budgets on a daily, monthly, and annual basis.
  • Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members.
  • Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues.
  • Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
  • Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
  • Hire, manage, train, and schedule the kitchen team; appraise the performance of team members.
  • Supervise staff in in alignment with BSRG values, policies and procedures; at times, (or, per projected daily business) perform activities of the team members under supervision. Recognize and celebrate team member's success and maintain a sense of humor.
  • Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
  • Represent BSRG in a professional manner with dress and speech.
  • Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
  • Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:
  • Must be highly customer oriented and responsive with high need for closure.
  • Able to work under pressure and balance multiple priorities and assignments.
  • Strong team-building skills including the ability to lead, cooperate, and motivate.
  • Must be role model and able to live our BlueStar core values:
    • Honesty and Integrity
    • Respect for the Individual
    • Teamwork
    • Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
  • High School diploma or equivalent preferred.
  • Must have at least two years' minimum experience as an Executive Chef or Kitchen Manager, or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
  • One to three years' experience supervising a team of managers, or another supervisory role required.
  • American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
  • Current Food Handlers card.
  • Computer literate with working knowledge of Microsoft Office, including Excel.
  • Ability to read, analyze, and interpret periodicals specific to the food service industry.
  • Ability to understand the standardized recipe format.
  • Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or team members.
  • Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements.
  • Ability to envision and implement "out of the box" programs and ideas.
  • Must possess basic computational ability as well as budgetary analysis.
  • Must have strategic planning, change management, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
  • Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
  • Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
  • Must demonstrate initiative and make independent decisions, based on sound judgment.
  • Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
  • This position requires a flexible schedule to include evenings and weekends.

WORK ENVIRONMENT:
This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

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