Executive Chef de Cuisine for High-Volume Events

Sodexo; Las Vegas (NV); Hybride; USD 54 000 - 70 000; Plein temps

Avantages offerts par ce poste

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off and Holidays

Tuition Reimbursement

Résumé du poste

Sodexo seeks an experienced Chef de Cuisine to oversee the Las Vegas Convention Center kitchen in Las Vegas, NV. You will manage people, set direction, and deploy resources to deliver high-quality culinary experiences in a fast-paced environment.

The role emphasizes leadership, event-day operations, menu planning support, and a strong focus on food safety and cost controls. Evening, weekend, and holiday availability is expected in this premium hospitality setting.

Qualifications

• Experience in high-volume kitchen leadership.
• Knowledge of food safety and sanitation standards.
• Proven ability to lead culinary teams and drive performance.
• Background in sports, entertainment, or premium hospitality is a plus.

Responsabilités

• Oversee daily kitchen operations to ensure smooth execution for events and daily service.
• Guide and develop culinary team members to maintain consistency and high performance.
• Ensure food quality, portioning, and presentation meet established standards.
• Maintain compliance with food safety, sanitation, and workplace safety requirements.
• Monitor food and labor costs to support financial goals and operational efficiency.
• Oversee inventory, equipment upkeep, and kitchen organization.
• Contribute to menu planning and seasonal offerings.

Connaissances

High-volume kitchen operations

Food safety standards

Leadership experience

Sports/entertainment background

Flexible schedules

Formation

Associate degree, culinary degree or equivalent experience

Description du poste

Sodexo seeks an experienced Chef de Cuisine to oversee the Las Vegas Convention Center kitchen in Las Vegas, NV. You will manage people, set direction, and deploy resources to deliver high-quality culinary experiences in a fast-paced environment.

The role emphasizes leadership, event-day operations, menu planning support, and a strong focus on food safety and cost controls. Evening, weekend, and holiday availability is expected in this premium hospitality setting.