Executive Chef — Weekday, Chef-Driven Kitchen Leader

Harri; Las Vegas (NV); Hybrid; USD 120,000 - 160,000; Full time

Benefits offered by this job

Relocation assistance

Competitive compensation

Comprehensive benefits

No weekend service

Job summary

Veranda in Las Vegas, located on the Sands corporate campus, seeks an Executive Chef to lead culinary direction for breakfast and lunch, delivering fresh, seasonal, health-conscious cuisine in an elevated workplace dining environment.

The ideal candidate will be hands-on, coach teams, uphold high standards, translate culinary creativity into sustainable menus, and bring a strong fine-dining foundation with European technique experience.

Qualifications

• Minimum of 7 years as an Executive Chef in upscale or chef-driven operations.
• Strong foundation in French, Italian, or European techniques preferred.
• Proven ability to develop menus, manage costs, and lead a kitchen.
• Experience with breakfast and lunch program planning is highly desirable.

Responsibilities

• Lead culinary operations with focus on quality, flavor, presentation, and freshness.
• Coach and supervise kitchen team, maintaining high standards during service.
• Develop seasonal breakfast and lunch menus that are creative yet practical.
• Balance creativity with production realities, cost, and staffing.
• Ensure food safety, cleanliness, and consistency across stations.

Skills

Executive leadership

Culinary expertise

Menu development

Staff coaching

Operational discipline

Job description

Veranda in Las Vegas, located on the Sands corporate campus, seeks an Executive Chef to lead culinary direction for breakfast and lunch, delivering fresh, seasonal, health-conscious cuisine in an elevated workplace dining environment.

The ideal candidate will be hands-on, coach teams, uphold high standards, translate culinary creativity into sustainable menus, and bring a strong fine-dining foundation with European technique experience.