Executive Chef: Lead Culinary Innovation & Team Growth

Travel-Leisure-Co; Las Vegas (NV); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k with employer match

PTO

Job summary

Travel + Leisure Co. seeks an Executive Chef to provide strategic leadership and daily oversight of the back‑of‑house culinary team.

You will drive culinary innovation, manage financial performance, and uphold top food quality, safety, and service, aligning with brand standards and departmental goals. Responsibilities include menu development, vendor relations, staff training, and kitchen operations across all outlets, with a focus on cost efficiency and compliance in a high‑volume hospitality

Qualifications

• 3–5 years Food & Beverage experience with cash handling.
• 2+ years of supervisory experience.
• First Aid Certification, Alcohol Awareness Card, Food Server Health Card (varies by location).
• Knowledge of financials and cost control.

Responsibilities

• Lead menu creation and development for all outlets with leadership from senior staff.
• Oversee culinary operations to ensure brand standards, quality, and consistency.
• Develop, document, and implement recipes and specs; train staff accordingly.
• Maintain deep knowledge of ingredients, products, and suppliers for quality and cost control.
• Champion kitchen safety, sanitation, and regulatory compliance.
• Plan, execute, and design menus for events, banquets, and activations.
• Build vendor relationships, negotiate pricing, and source to meet budgets.
• Manage pars, prep, and production schedules; ensure proper receiving and storage.

Skills

Financial acumen

Leadership

Staff training

Vendor relations

Cost control

Job description

Travel + Leisure Co. seeks an Executive Chef to provide strategic leadership and daily oversight of the back‑of‑house culinary team.

You will drive culinary innovation, manage financial performance, and uphold top food quality, safety, and service, aligning with brand standards and departmental goals. Responsibilities include menu development, vendor relations, staff training, and kitchen operations across all outlets, with a focus on cost efficiency and compliance in a high‑volume hospitality