Corporate Chef

Viticus Group•Las Vegas, NV

7d•$75,000 - $77,000

About The Position

The Corporate Chef is a culinary leader responsible for shaping the culinary vision, strategy, and execution across Viticus Group’s operations and events. This role oversees menu innovation, food quality, and kitchen operations while ensuring cost efficiency, staff development, and compliance with the highest standards of food safety and service. The Corporate Chef plays a key role in aligning culinary operations with Viticus Group’s mission to deliver exceptional guest experiences and drive organizational growth.

Requirements

Culinary Arts degree or equivalent professional training preferred. Advanced certifications in food safety, nutrition, or specialty cuisines a plus. Must possess a current NV Food Handlers & TAM Card.
Minimum 7–10 years of progressive culinary leadership experience (Executive Chef, Corporate Chef, or similar role).
Proven experience managing multi-unit or high-volume operations.
Demonstrated success in menu development, cost control, and P&L accountability.
Experience in the Las Vegas market or other competitive culinary environments strongly preferred.
Track record of building and mentoring high-performing culinary teams.
Expert knowledge of diverse cuisines, cooking techniques, and current culinary trends.
Proficiency in food cost analysis, inventory management, and kitchen productivity metrics.
Strong knowledge of HACCP, food safety regulations, and health department compliance.
Skilled in menu engineering, recipe standardization, and kitchen process optimization.
Proven ability to lead, motivate, and develop teams in fast-paced, high-pressure environments.
Strong organizational and project management skills with the ability to oversee multiple locations and events.
Demonstrated success in recruiting, training, evaluating, and retaining culinary talent.
Financial acumen with ability to manage budgets, forecast costs, and drive profitability.
Excellent communication skills with ability to collaborate across departments and with senior leadership.
Strong problem-solving abilities and capacity to make sound decisions under pressure.
Ability to foster a positive, collaborative, and innovative kitchen culture.
Vendor management skills with ability to negotiate and maintain strong supplier relationships.
Commitment to continuous improvement and innovation to elevate the guest experience.
Ability to sit, use hands and fingers, talk or hear, and smell continually.
Ability to stand, walk, and reach frequently.
Ability to climb or balance, stoop, kneel, or crouch occasionally.
Ability to frequently lift and carry up to 10 lbs.
Ability to occasionally lift and carry up to 50 lbs.
Close vision required to see computer monitors, read documents, and operate copy and fax machines.
Distance vision is required to drive an automobile if driving is a requirement of the job.

Responsibilities

Develop and execute comprehensive culinary strategies for all Viticus Group events and operations.
Lead menu development, seasonal planning, and recipe standardization to ensure consistency, quality, and profitability.
Collaborate with executive leadership to align the culinary vision with business objectives and brand positioning.
Stay informed on culinary trends, market demands, and competitive landscape to drive ongoing innovation.
Oversee kitchen operations, food preparation, and service standards across multiple locations.
Develop and manage annual culinary budgets, forecasting, and full P&L accountability.
Establish and maintain food safety protocols, HACCP compliance, and health department regulations.
Implement cost-control measures (food cost analysis, portion control, waste reduction).
Oversee purchasing and vendor partnerships to ensure consistency, quality, and cost efficiency.
Ensure readiness and flawless execution of food services during events, conferences, and programs.
Recruit, hire, train, and mentor kitchen staff including line cooks and culinary support staff.
Develop and implement comprehensive training programs to ensure consistent recipe execution and standards.
Conduct regular Staff performance evaluations and create tailored development plans.
Foster a positive, collaborative, and professional kitchen culture that promotes teamwork and retention.
Establish staffing schedules and labor management practices that balance efficiency with employee well-being.
Serve as a role model, instilling accountability, professionalism, and service excellence.
Maintain the highest standards of food quality, taste, presentation, and service across all operations.
Conduct regular kitchen audits and quality assessments, ensuring compliance with company and regulatory standards.
Develop and enforce SOPs for food preparation, cooking, plating, and service delivery.
Partner with purchasing to ensure ingredient quality, consistency, and supplier accountability.
Standardize recipes and plating guides to ensure consistency across all kitchens.

Benefits

Competitive & Transparent Salary – Know what you're worth and be paid fairly for it.
Free Employee-Only Coverage – Medical, Dental, Vision, Short & Long-Term Disability, and Life Insurance – all 100% covered for you!
401(k) with 3% Company Match – Invest in your future with our retirement plan.
Supportive & Collaborative Work Culture – Be part of a mission-driven team that values connection, communication, and kindness.
Ongoing Professional Development – From workshops to conferences, we’ll support your growth every step of the way.
Wellness Programs – Take care of your mental and physical health with access to resources and wellness incentives.
Employee Recognition & Appreciation Events – We celebrate wins—big or small—throughout the year!
Unique Industry Impact – Make a real difference in veterinary medicine and animal health.
Work-Life Balance – We respect your time with predictable scheduling and occasional flexibility.
Fun Workplace Culture – Holiday contests, team lunches, and just enough quirks to make work more enjoyable.