Executive Chef- Tahiti Village Resort

Travel + Leisure Co. • Las Vegas, NV

7d

About The Position

The Executive Chef provides strategic leadership and daily oversight of the back-of-house culinary team, ensuring high-quality execution, consistent brand standards, and achievement of business objectives. The role drives culinary innovation, manages financial performance, and maintains food quality, safety, and service standards. Responsibilities include menu planning and development, cost management, vendor relations, staff training, and oversight of back-of-house operations, in accordance with departmental goals and property-wide policies and procedures.

Requirements

• Knowledge of financials.
• Strong leadership skills and the ability to train, mentor, and coach.
• Clark County Health Card.
• Ability to lift 50 pounds.
• 3 to 5 years of Food and Beverage and cash-handling experience.
• At least 2 years of supervisory experience.

Responsibilities

• Lead menu creation and development for all outlets with the Assistant Director and Director of Food & Beverage, ensuring creativity, innovation, and alignment with brand standards.
• Oversee culinary operations across the outlets, setting standards for execution, consistency, and quality.
• Develop, document, and implement recipes and specifications, and train staff to execute them to standard.
• Maintain knowledge of ingredients, products, and suppliers to ensure quality, consistency, and availability.
• Champion kitchen safety and sanitation, stay current on regulations, and train staff on changes to standards.
• Participate in planning and executing special events, banquets, and promotional activations, including their culinary design.
• Build vendor and supplier relationships and negotiate pricing, contracts, and sourcing to achieve cost savings and quality assurance.
• Establish and oversee pars, prep standards, and production schedules so kitchens are properly prepared and resourced.
• Enforce proper cooling, labeling, and storage practices to maintain food safety and compliance.
• Ensure kitchen equipment is cleaned, maintained, and cared for, and schedule repairs or replacements as needed.
• Oversee receiving standards, verify delivery accuracy, and reject substandard products.
• Ensure accurate use of order guides, prep lists, and par levels, adjusting them as business needs dictate.
• Oversee and approve SOP documentation, including prep lists, cooler/freezer logs, line checks, cooling logs, and other operational checklists.
• Lead, mentor, and support culinary staff, fostering growth, accountability, and teamwork.
• Monitor and control labor and food costs to achieve or exceed budget targets.
• Enforce Clark County Health & Safety Guidelines and maintain a consistent Grade A rating.
• Lead and supervise monthly inventories, ensuring accuracy, accountability, and alignment with financial reporting.

Benefits

• Medical
• Dental
• Vision
• Flexible spending accounts
• Life and accident coverage
• Disability coverage
• Paid time off, depending on position
• Parental leave, depending on position
• Paid holidays, depending on position
• Paid volunteer time through a Wish day
• 401(k) with employer match, subject to eligibility requirements
• Legal and identity theft plan
• Voluntary income protection benefits
• Wellness program, subject to provider availability
• Employee Assistance Program

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed