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Temporary Chef Jobs in Nevada (NOW HIRING)

Landry's, LLC.

Saltgrass Assistant Chef

Las Vegas, NV · On-site

In the absence of the chef, do all requisitions, time sheets, break sheets, and supervise overall ... Line walk-ins: date and initial salads, monitor temps, check condition of food products and ...

AWSPRODVK1

Product Manager

Winnemucca, NV · On-site

$12K - $13K/yr

À propos du rôle: En tant que chef de produit, vous serez la force motrice derrière le ... En fin de compte, votre leadership garantira que les produits sont livrés à temps, dans le ...

Makers & Finders-

Prep Cook

Las Vegas, NV · On-site

$14 - $15.50/hr

As a Prep Cook, you will directly report to the Company Chef & GM/AGM. Extensive knowledge ... Filling out temp logs, organizing all food storage areas. * Ensuring product is readily available ...

José Andrés Group

Barista

Las Vegas, NV · On-site

$14.75 - $16.75/hr

... Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven ... Maintain accurate logs (cleaning tasks, sanitizer PPM, fridge temps) as required. Food & Pastry ...

PATATAS VEGAS LLC

Barista

Las Vegas, NV

$14.75 - $16.75/hr

... by Chef Jose Andres, known for outstanding guest experiences, innovation, and a values-driven ... Maintain accurate logs (cleaning tasks, sanitizer PPM, fridge temps) as required. Food & Pastry ...

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How much do temporary chef jobs pay per hour?

As of Jun 16, 2026, the average hourly pay for temporary chef in Nevada is $25.08, according to ZipRecruiter salary data. Most workers in this role earn between $17.12 and $31.59 per hour, depending on experience, location, and employer.

What is a Temporary Chef job?

A Temporary Chef is a professional cook hired on a short-term basis to fill in for absent staff, handle seasonal demand, or assist during busy periods. They may work in restaurants, hotels, catering companies, or private events. Temporary Chefs must quickly adapt to different kitchens, follow menus or create dishes as needed, and maintain high standards of food preparation. This role offers flexibility and diverse experience but requires strong culinary skills and adaptability.

What types of establishments do Temporary Chefs typically work in, and how might the work environment vary?

Temporary Chefs can be placed in a variety of settings, including restaurants, hotels, catering companies, corporate cafeterias, and private events. The work environment and team structure may differ significantly, ranging from fast-paced, high-volume kitchens to smaller, boutique operations. As a Temporary Chef, you may need to quickly adapt to different cuisines, kitchen layouts, and levels of staff support. This variety can offer valuable learning experiences and opportunities to expand your skill set in diverse culinary environments. Being adaptable and open to change is key to thriving in these roles.

What are the key skills and qualifications needed to thrive in the Temporary Chef position, and why are they important?

To thrive as a Temporary Chef, you need a strong background in culinary techniques, food safety standards, and menu execution, typically supported by formal culinary training or significant industry experience. Familiarity with commercial kitchen equipment, food handling certifications (such as ServSafe), and systems for inventory management are important. Flexibility, strong organizational skills, and the ability to quickly adapt to new teams and work environments help distinguish top performers. These skills ensure smooth kitchen operations, high-quality food, and seamless integration during short-term assignments.

What are the most commonly searched types of Chef jobs in Nevada? The most popular types of Chef jobs in Nevada are:
What are popular job titles related to Temporary Chef jobs in Nevada? For Temporary Chef jobs in Nevada, the most frequently searched job titles are:
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Temporary Chef jobs near you
Saltgrass Assistant Chef

Saltgrass Assistant Chef

Landry's, LLC.

Las Vegas, NV • On-site

Full-time

Posted 18 days ago

Landry's rating

7.3

Company rating: 7.3 out of 10

Based on 78 frontline employees who took The Breakroom Quiz

7th of 48 rated entertainment

Job description

Overview
It is the responsibility of the Assistant Chef to assist the Chef in the efficient set-up for affairs in the banquet department. Ensure that all food items have been prepared according to recipe. Oversee breaks, production, cleanliness and workloads. In the absence of the chef, do all requisitions, time sheets, break sheets, and supervise overall operation. Interact with other Food and Beverage Managers, and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity).
Responsibilities
  • After sign-in, review log book to verify sick calls or other unforeseen problems. Review past entries from days off to determine if you need to catch up on activities or procedures that have changed.
  • Communicate with Chef on important issues.
  • Log all sick calls, to include names, date, time of call and reason for call.
  • Make sure that all employees under your direction receive their proper breaks and that sign in and out procedures are followed properly.
  • If there are any disciplinary warnings to be issue, make sure you issue them at the end of the shift with another supervisor present.
  • Before leaving at end of shift check out with Chef or Food Manager on Duty. If responsible for keys and lock up, follow prescribed procedures.
  • Always be on the line for shift change and ensure that your staff is on their station on time. Make sure that grills are cleaned, counters wiped down and all items up to par level.
  • Make sure all food is prepared properly and according to prescribed presentations before going to the guest.
  • Complete and post prep list for pantry.
  • Line walk-ins: date and initial salads, monitor temps, check condition of food products and cleanliness of walk-in.
  • Check back of line for correct temperatures and amounts of needed product.
  • Complete special projects as requested by Food and Beverage Management.

Qualifications
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
  • Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
  • Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills.
  • Excellent interpersonal and communication skills (verbal and written), fluent English and articulate.
  • Ability to work efficiently, independently and cohesively, consistently producing quality results.
  • Technology savvy.
  • Bachelor's or related degree preferred.
  • 5 years' experience.
  • Minimum age requirement is 21.

Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.
#GNLV
Tipped Position
This position does not earn tips

What Landry's employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

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About Landry's

Sourced by ZipRecruiter

From the time Landry's, Inc. President, Chairman and CEO Tilman J. Fertitta bought his first two restaurants to the present day, the company's story has been a tale of unmatched growth and rapid success. Today, the company is an international leader in the dining, hospitality, gaming and entertainment industries – the result of hard work, creative innovation and pure dedication. With devoted leadership, a creative team and endless possibilities, the company has a clear direction for the future. Every day, new guests experience a Landry's, Inc. concept for the first time. With new locations and concepts opening every year, the Landry's, Inc. story is a story of growth and a bright future

Industry

Hospitality services

Company size

10,000+ Employees

Headquarters location

Houston, TX, US

Year founded

1980

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