Responsibilities

• Kitchen Buildout and Design: Oversee the development and implementation of a state-of-the-art commercial kitchen at the corporate headquarters in Las Vegas. Collaborate with architects, contractors, and vendors to provide expert input on kitchen layout, equipment selection, and workflow optimization to ensure efficiency and compliance with health and safety regulations.
• Menu Development and Execution: Create innovative, compelling, and diverse menus tailored to the preferences and dietary needs of 50-80 employees onsite at the corporate HQ and over 100 employees across multiple locations in Las Vegas. Ensure menus reflect high-quality, sustainable ingredients and align with the company’s brand and culture.
• Culinary Leadership and Team Management: Recruit, train, and lead a skilled kitchen team, fostering a collaborative and professional environment. Set performance standards, provide ongoing coaching, and ensure staff adherence to food safety and quality protocols.
• Inventory and Budget Management: Manage kitchen inventory, procurement, and vendor relationships to maintain cost efficiency while ensuring the availability of fresh, high-quality ingredients. Develop and adhere to budgets for food, labor, and equipment, optimizing resources to meet financial goals.
• Catering and Event Coordination: Plan and execute catering for corporate events, meetings, and special occasions, both onsite and at other company locations in Las Vegas. Coordinate with internal stakeholders to deliver exceptional dining experiences that enhance employee satisfaction and engagement.
• Compliance and Safety: Ensure the kitchen operates in full compliance with local health codes, food safety regulations, and workplace safety standards. Implement and maintain rigorous sanitation and hygiene practices to uphold the highest standards of cleanliness.

Basic Requirements

• Culinary degree or equivalent certification from an accredited culinary institution.
• 5+ years of progressive experience in culinary roles, with at least 2 years in a head chef or executive chef position.
• Proven experience designing and managing a commercial kitchen buildout or renovation.
• Demonstrated ability to create diverse, high-quality menus for mid-to-large groups (50+ people).
• Strong leadership skills with experience managing and motivating a kitchen team.
• Excellent organizational and budgeting skills, with a track record of managing inventory and controlling costs.
• Knowledge of food safety regulations and health code compliance.
• Ability to work in a fast-paced environment and adapt to changing priorities.

Preferred Qualifications

• Experience in corporate dining or catering for large organizations.
• Familiarity with sustainable and locally sourced ingredient procurement.
• Background in managing multi-site kitchen operations or catering services across multiple locations.
• Proficiency in kitchen design software or collaboration with architects on commercial kitchen projects.
• Strong network of vendor relationships in the Las Vegas area for sourcing high-quality ingredients and equipment.