Player Development Executive Jobs in Nevada (NOW HIRING)

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Location Jason Aldean's Kitchen + Bar

Category Culinary Management

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 activities. This position must maintain operations and drive results his/her restaurant, through people development, sales and profit growth. This position will assist with hiring, training and developing employees and managers that share the company's values and culture. The Executive Chef must convey the company's culture to his/her employees and be a creative team player who likes to work hard, have fun, and show sincere dedication to the company.

Position Requirements

• Minimum of 5 years of managerial experience in a culinary position in an upscale and/or high volume food service establishment.
• Degree or certification from an accredited culinary program preferred.
• Ability to fluently read, write and understand English.
• Must hold a current ServSafe certificate.
• Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc.
• Must have full working knowledge of POS system.
• Physical ability to access all areas of the property.
• Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors.
• Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.
• Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned.
• Ability to work with others, communicate well, receive direction; review your own work.
• Maintain a positive attitude toward work and interface with guests in a friendly and polite manner.
• Ability to address stressful situations with clients with dignity and the utmost tact and politeness.
• Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives.

• Ultimately responsible for all food preparation and quality in the restaurant.
• Responsible for assisting the Executive Chef in preparation and production of menus, development and execution of recipes.
• Train, develop and evaluate personnel on proper use of standard kitchen equipment and tools, techniques and skills.
• Ability to relieve, assist or fill in for any kitchen position as needed.
• Have advanced product and menu knowledge as related to restaurant concepts.
• Have a genuine desire to lead the team in producing high quality products.
• Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
• Possess a working knowledge of all department and company policies and procedures, conduct and must enforce the same.
• Manage staff and organize department functions in accordance with company guidelines.
• Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
• Direct others in completion of a task or assignment. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed.
• Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments.
• Work on actual project or service to help achieve the objectives of the department.
• Evaluate information to render an opinion or take action based on that information that will impact the department or function.
• Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
• Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
• Determine if and/or when policy or procedural infractions by employees occur and issue the appropriate level of progressive discipline.
• Maintains an open door policy and addresses all team member issues and/or concerns in a timely manner.
• Attends meetings with departmental management and line level staff.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity.

• 21 years of age, proof of authorization/eligibility to work in the United States.
• High School diploma or equivalent.
• Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form.
• Interpersonal skills with focused attention on guest need to deal effectively with all business contacts.
• Maintain a professional, neat and well-groomed appearance adhering to the appearance standards.
• Must be able to work varied shifts, including weekends and holidays.

Full-Time/Part-Time Full-Time

Shift Various Shifts

Position Executive Chef

Exempt/Non-Exempt Non-Exempt

Open Date 8/14/2026

A Las Vegas Original

A developer, manager, and operator of diverse and independent food and beverage concepts, Las Vegas-based Gen3 Hospitality is anchored by the talent of Billy Richardson - entrepreneur and hospitality veteran with more than 20 years of experience in the restaurant industry.

Under Richardson's stewardship, Gen3 Hospitality is redefining service excellence and innovation through its growing portfolio of restaurants, including Elephant Bar, Flour & Barley, Haute Doggery, and Holsteins Shakes and Buns. Rooted in community and family, Gen3 Hospitality is committed to the highest standard of customer service, while dedicating time, money and energy to organizations that serve its community.

With menus that include fresh, seasonal ingredients with modern twists and creativity, Gen3 Hospitality's dining experience can be customized for every guest and their needs - ranging from wedding receptions, rehearsal dinners, and team building events.

Our Mission

Gen3 Hospitality is committed to delivering the highest standard of service, creating memories for our guests, and giving back to the communities in which we live and work.

This position is currently accepting applications.

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