Executive Chef: Lead Culinary Innovation and Resort Ops

Travel + Leisure Co.; Las Vegas (NV); On-site; USD 95,000 - 150,000; Full time

Benefits offered by this job

Medical

Dental

Vision

FSAs

Life Insurance

Disability

PTO & Holidays

Wish Day

401k Match

Identity Theft Protection

Wellness Program

Employee Assistance

Job summary

Travel + Leisure Co. is seeking an Executive Chef to provide strategic leadership and daily oversight of the back-of-house culinary team across outlets in the Las Vegas area. You will drive culinary innovation while managing financial performance, food quality, safety, and service standards.

You will plan menus, control costs, train staff, and ensure compliance with health guidelines, regulatory requirements, and brand standards while leading and mentoring a skilled culinary team.

Qualifications

• 3–5 years in Food & Beverage with cash handling.
• 2+ years supervisory experience.
• Knowledge of financials.
• Strong leadership and training ability.

Responsibilities

• Lead menu creation and development for all outlets in collaboration with the Director of Food & Beverage.
• Oversee culinary operations of outlets ensuring quality and consistency.
• Develop, document, and implement recipes and specs; train staff.
• Maintain understanding of ingredients, products, and suppliers for quality and cost.
• Champion kitchen safety and sanitation; train staff on changes to standards.
• Participate in events, banquets, and activations.
• Build vendor relationships; negotiate pricing and sourcing for cost savings.
• Manage pars, prep standards, and production schedules.

Skills

Financials

Leadership

First Aid

Alcohol Awareness

Health Card

Lifting 50 lbs

F&B Experience

Supervisory

Job description

Travel + Leisure Co. is seeking an Executive Chef to provide strategic leadership and daily oversight of the back-of-house culinary team across outlets in the Las Vegas area. You will drive culinary innovation while managing financial performance, food quality, safety, and service standards.

You will plan menus, control costs, train staff, and ensure compliance with health guidelines, regulatory requirements, and brand standards while leading and mentoring a skilled culinary team.