Executive Chef

Honey Salt; Las Vegas (NV); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Food provided

Health insurance

Paid time off

Job summary

Blau & Associates for Honey Salt in Las Vegas seeks an Executive Chef to lead menu planning, kitchen operations, and cost management. This hands-on role requires weekend availability and a strong culinary leadership presence.

Ideal candidates have 7+ years in culinary management, exceptional organizational and communication skills, ServSafe certification, and a proven track record in fast-paced, high-volume dining environments.

Qualifications

• 7+ years of culinary management experience.
• Catering and fast-paced high-volume experience.
• Exceptional organizational and communication skills.
• Vendor management and cost control experience.
• ServSafe/Food Handlers certification preferred.
• Fluent English communication.

Responsibilities

• Lead menu planning, food preparation, and kitchen operations.
• Oversee back-of-house management and cost controls.
• Collaborate with management to grow sales and business.
• Maintain culinary standards and food safety procedures.
• Direct hiring, training, and performance evaluation.
• Forecast revenue, labor, and operating costs.

Skills

Culinary management

Leadership

Communication

Vendor management

English fluency

High-volume service

Food safety awareness

Attendance reliability

Education

Culinary degree

Job description

Blau & Associates is looking for an Executive Chef for our neighborhood restaurant, Honey Salt.

Thank you.

www.honeysalt.com

JOB TITLE: Executive Chef

LOCATION: Honey Salt, Las Vegas

SALARY: $85K- $95K

DESCRIPTION:

The Executive Chef will be responsible for menu planning, food preparation, back of the house management, and cost management. In addition to daily back of house management, the Executive Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards.

The Executive Chef position is a hands-on role which includes administration tasks, prep and working stations on line when necessary. The successful candidate must have flexibility in working weekends and during all high volume meal periods.

We are looking for candidates who possess initiative, dedication and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of culinary management experience in a food & beverage operation. Applicants must work well under pressure, be organized, flexible, self- motivated, willing to work long hours, and be personable.

Objectives

• Effectively directs the planning, design, coordination and organizational phases of all food production for restaurant, catering and commissary operations.
• Effectively communicates with department heads in the food services, beverage and related support and operating departments.
• Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels.
• Maintains systems & procedures for ordering, receiving storage, preparation & service of food.
• Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes.
• Continually evaluates and documents the performance of all culinary positions.
• Oversees & operates capital budgeting process including day to day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels.
• Effectively handles Guest recovery and employee issues with appropriate documentation and follow up.
• Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.
• Ensures the Culinary Management team is properly trained & developed. Establishes presentation techniques & quality standards.
• Demonstrates a comprehensive knowledge of products offered including wine & spirits, food recipes, prices, presentation, internal control procedures and all company as well as department policies.
• Ensures all operations follow safety and health guidelines in accordance with Las Vegas public health & sanitation regulations.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:

• Participate as team player with other key team members.
• Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.
• Be a leader and role model to all employees.
• Additional duties as necessary and assigned.

QUALIFICATION STANDARDS

• 7+ years of culinary management experience
• Catering Experience
• Experience in fast paced high volume atmosphere
• Exceptional organizational and communication skills
• Experience in vendor management
• Strong leadership experience
• Strong business acumen
• Culinary degree and pedigree
• Ability to read, write & speak fluent English
• ServSafe/Food Handlers certification
• Position is full-time and requires regular, reliable attendance

Job Type: Full-time

• Food provided
• Health insurance
• Paid time off

Pay: $85,000.00-$95,000.00 per year

Experience

• Culinary Experience: 4 years (Required)
• Cooking: 5 years (Required)

License/Certification

• SNHD Food Handler Safety Training Card (Preferred)