Executive Chef: Lead Kitchen & Seasonal Menus

Wolfgang Puck Worldwide, Inc.; Las Vegas (NV); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Bonus

Health insurance

401(k)

Paid holidays

Paid vacation

Career growth

Job summary

Wolfgang Puck Worldwide, Inc. is seeking an Executive Chef to lead all back-of-house operations in a high-volume, upscale setting in Las Vegas.

You will drive culinary excellence, cost control, and team development while upholding health, safety, and labor standards across the kitchen and dining rooms. The role requires strong leadership, advanced culinary skills, and a track record of managing kitchen financials.

Qualifications

• Culinary degree or formal culinary training preferred.
• Proven success in leading BOH teams and managing kitchen financials.
• Strong technical expertise in all culinary areas, including butchery, garde-manger, and pastry.

Responsibilities

• Lead and manage all kitchen operations, including prep and service, food quality, and sanitation standards.
• Collaborate with FOH and beverage team to ensure seamless service and guest satisfaction.
• Control food and labor costs through scheduling, budgeting, inventory, and vendor management.
• Develop and implement seasonal menus, production strategies, and plating standards aligned with the Wolfgang Puck brand.
• Oversee training, coaching, scheduling, and performance management of kitchen staff; foster a culture of growth, accountability, and excellence.

Skills

Leadership

Team management

Labor management

Cost control

Culinary arts

Attention to detail

Education

Culinary degree

Tools

Kitchen management software

Inventory systems

Microsoft Office

Job description

Wolfgang Puck Worldwide, Inc. is seeking an Executive Chef to lead all back-of-house operations in a high-volume, upscale setting in Las Vegas.

You will drive culinary excellence, cost control, and team development while upholding health, safety, and labor standards across the kitchen and dining rooms. The role requires strong leadership, advanced culinary skills, and a track record of managing kitchen financials.