Executive Chef / Kitchen Manager (Henderson Area)

PLEASE READ THE WHOLE POSTING BEFORE YOU APPLY

- this positions requires that you answer the written questions to be considered. Due to the overwhelming amount of people that submit resumes, this is required. Any applications not answering the written questions will not be considered. For immediate hire.

Location:

Henderson, NV Employment Type:

Full-Time Compensation:

Competitive salary + performance incentives (based on experience) About the Opportunity We are an established, high-volume restaurant concept seeking a strong Executive Chef / Kitchen Manager to take ownership of back-of-house operations. This is not a concept-creation role — the menu is established. We are looking for a leader and operator who can bring consistency, accountability, cost control, and team development to an already solid foundation. If you are someone who thrives on building systems, training teams, and running a disciplined kitchen, this is an excellent opportunity. Key Responsibilities Kitchen Leadership & Team Development Lead, train, and mentor BOH staff including prep, line cooks, dish, and shift leadership Establish and enforce clear standards for execution, cleanliness, and accountability Create a culture of ownership, urgency, and pride in the kitchen Hold staff accountable while maintaining morale and retention Food Quality & Consistency Ensure all dishes are executed consistently to established recipes and plating standards Train staff on proper cooking techniques and presentation Maintain strict adherence to recipes (no freelancing or inconsistency) Cost Control & Inventory Management Manage and control cost of goods (COGS) including portioning, waste, and over-prep Implement and enforce proper portion controls and prep procedures Develop and maintain accurate par levels to eliminate over/under prep Utilize inventory systems (experience with tools like Xtra Chef preferred) Work with vendors and ordering systems (Sysco experience preferred) Operational Systems Build and maintain prep systems, checklists, and kitchen workflows Eliminate food loss, shrinkage, and end-of-night waste issues Implement controls to reduce theft and misuse of product Labor & Scheduling Create and manage BOH schedules within budgeted labor targets Adjust staffing levels dynamically based on business volume Monitor productivity and make real-time labor decisions Sanitation & Cleanliness Enforce strict cleaning standards and accountability Maintain a consistently clean, organized, and inspection-ready kitchen Menu Support & Creative Input Maintain and execute the existing menu at a high level Contribute to: Weekly specials Seasonal menu additions Monthly hosted or private dinner experiences Assist with menu pricing and profitability analysis Qualifications 3+ years experience as an Executive Chef, Sous Chef, or Kitchen Manager in a high-volume restaurant Strong background in food cost control, portioning, and inventory systems Proven ability to train, lead, and hold teams accountable Experience with labor management and scheduling to budget Systems-driven mindset — you build structure, not chaos Comfortable working with: Inventory systems (Xtra Chef or similar preferred) Vendor ordering platforms (Sysco or similar) What We're Looking For A hands-on leader , not just a "clipboard chef" Someone who fixes problems, not works around them Strong operational discipline with attention to detail Ability to step into an under-managed kitchen and create structure quickly Passion for building teams and developing people What We Offer Competitive salary (DOE) Performance-based incentives tied to food cost and labor targets Growth opportunity within a stable restaurant group Creative outlet through specials and curated dining events Strong existing team — just needs leadership When you apply, you will be asked to submit written questions. Unfortunately, if you are unable to complete this portion of the process, your application will not be considered. This is considered the first part of the interview process.

Job Type:

Full-time Pay:

$65,000.00 - $75,000.00 per year Application Question(s): Are you serve safe certified? If you are currently employed, why are you looking to change? If you are unemployed why are you looking for a new job? Do you have a formal culinary degree or certification, if so where from? Can you pass a drug and background check? What zip code do you reside in? When business is slow or unexpectedly busy, how do you adjust labor in real time? If you are told our food cost is too high, what are the first 5 things you check in the first 7 days?

Experience:

Culinary:

3 years (Required)

Cooking:

5 years (Required)

Work Location:

In person