Chef Tournant: Menu Innovator & Kitchen Ops Leader

Dreamscape Flamingo Road Management; Las Vegas (NV); On-site; USD 90,000 - 130,000; Full time

Job summary

Rio Las Vegas Hotel & Casino is seeking a Chef Tournant to oversee the Food & Beverage department operations. You will direct the Assistant Chef and hourly staff, ensure top-tier menu execution, and uphold safety and sanitation standards.

The role requires five years of progressive culinary experience, strong leadership, and excellent communication. It involves night, weekend, and holiday work as needed to meet guest demand and kitchen goals.

Qualifications

• Minimum five years of progressive culinary operations experience.
• Experience leading large teams, both in bargaining and non-bargaining environments.
• Ability to work nights, weekends and holidays as business demands.
• Strong organizational, analytical, and solution-driven thinking.
• Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
• Excellent written and verbal communication for all levels of the organization.
• Attention to detail and priority setting in a fast-paced environment.

Responsibilities

• Oversee daily kitchen operations, food prep, plating and presentation.
• Train and supervise kitchen staff, ensuring safety and sanitation standards.
• Collaborate with Senior Chef Tournant to create and update menus.
• Manage food costs through inventory control, ordering, and waste reduction.
• Maintain high guest service standards and strong customer relationships.

Skills

Menu development

Team leadership

Food cost control

Sanitation standards

Communication skills

Scheduling payroll

Education

High School Diploma or GED

Tools

Microsoft Office

Job description

Rio Las Vegas Hotel & Casino is seeking a Chef Tournant to oversee the Food & Beverage department operations. You will direct the Assistant Chef and hourly staff, ensure top-tier menu execution, and uphold safety and sanitation standards.

The role requires five years of progressive culinary experience, strong leadership, and excellent communication. It involves night, weekend, and holiday work as needed to meet guest demand and kitchen goals.