Traveling Executive Chef | High-Volume Fine Dining | Performance Incentives

Sharp Spoon Network • Las Vegas, NV

1d • $70,000 - $120,000

About The Position

Sharp Spoon Network is recruiting Traveling Executive Chefs on behalf of a nationally recognized client in disaster response, remote workforce support, and large-scale culinary operations. Assignments may support data centers, disaster recovery, military-support operations, remote workforce camps, and temporary large-scale culinary facilities throughout the United States. Selected candidates will be employees of the client, not Sharp Spoon Network; the client establishes final employment terms, compensation, schedules, assignments, and benefits.

This is a hands-on Executive Chef role leading culinary operations that produce 1,000 or more meals during a single service. The chef is expected to bring fine-dining or comparable upscale culinary standards to very high-volume scratch cooking without compromising quality, technique, consistency, or presentation. The role combines active cooking, tasting, coaching, and quality control with leadership of teams of at least 30 kitchen employees and responsibility for culinary operations and financial performance.

The position requires nationwide travel and extended deployments, typically approximately 30 days on assignment followed by 14 days off. Deployed shifts are approximately 12 hours. Work locations may include temporary kitchens and remote facilities, with hotel or camp-style accommodations depending on the project. Company-paid travel and lodging are provided for qualifying deployments.

Compensation includes a $70,000 annual base salary and a monthly performance incentive subject to program terms. Six-figure total annual compensation is possible but not guaranteed. Qualifying deployments include a $45 daily per diem and lodging. The company also provides a laptop, cell phone, and corporate credit card. Advancement opportunities are based on performance and business needs.

Requirements

• At least 10 years holding the actual Executive Chef title; Head Chef, Sous Chef, Kitchen Manager, and Food Service Director experience cannot substitute for this tenure requirement.
• Experience producing at least 1,000 meals during one meal service, not combined across a full day.
• Experience leading at least 30 kitchen employees.
• Fewer than four employers during the past 10 years.
• Substantial hands-on professional cooking and culinary leadership experience.
• Demonstrated fine-dining or comparable upscale, quality-focused culinary experience and ability to maintain culinary standards at very high volume.
• Strong scratch-cooking skills, menu development, recipe execution, and food presentation.
• Direct responsibility for purchasing, inventory, staffing, scheduling, food costs, labor costs, menus, and kitchen operations.
• Willingness to travel nationwide for extended assignments, approximately 30 days at a time, and work approximately 12-hour shifts while deployed.
• Valid driver's license and reliable transportation.
• Completion of applicable background screening, drug testing, and onboarding requirements.

Nice To Haves

• Experience in fine-dining restaurants and chef-driven culinary operations.
• Experience in luxury hotels, upscale resorts, or high-end hospitality kitchens.
• Experience in premium banquet or catering operations with scratch-prepared menus.
• Experience in high-end casino, cruise-ship, or convention culinary operations.
• Comparable experience in quality-focused culinary environments with sophisticated menus and professional cooking standards.

Responsibilities

• Lead production of 1,000 or more meals during individual meal services.
• Develop and execute menus meeting fine-dining or comparable upscale culinary standards.
• Maintain flavor, seasoning, texture, freshness, temperature, and presentation across large-scale production.
• Direct scratch cooking, ingredient preparation, professional cooking techniques, and large-batch recipe execution.
• Scale recipes while maintaining ingredient quality, culinary technique, and consistency.
• Set and uphold tasting, quality-control, and presentation standards; personally assess food and correct deficiencies before service.
• Train cooks to reproduce quality-focused dishes consistently at high volume.
• Lead, supervise, train, and develop kitchen teams of 30 or more employees, including Sous Chefs, cooks, assistants, and other culinary personnel.
• Demonstrate cooking techniques, recipe execution, seasoning, and presentation, and hold team members accountable to culinary standards.
• Organize staffing, production assignments, and meal-service workflows; step into hands-on cooking and production when needed.
• Manage food purchasing, inventory, vendor coordination, food costs, labor costs, budgets, staffing, and scheduling.
• Develop menus that balance culinary quality, ingredient availability, nutrition, and operational requirements.
• Control waste and portioning without reducing established food-quality standards, and forecast production needs for large meal services.
• Maintain food safety, sanitation, and applicable HACCP procedures.
• Troubleshoot staffing, equipment, ingredient, and production challenges, and make independent operational decisions while maintaining culinary standards.
• Lead culinary operations at assigned project locations nationwide, adapting to temporary kitchens, remote facilities, unfamiliar equipment, and changing teams.
• Establish professional culinary standards quickly at new assignments and coordinate with project leadership to maintain quality, service, and operational performance.
• Lead production during extended shifts, emergency-response operations, and high-pressure service periods.

Benefits

• $70,000 annual base salary.
• Monthly performance incentive, subject to program terms; incentive compensation is not guaranteed.
• Potential for six-figure total annual compensation through base salary and performance incentives; not guaranteed.
• $45 daily per diem during qualifying deployments.
• Lodging provided during qualifying assignments.
• Company-paid travel when applicable.
• Company laptop, cell phone, and corporate credit card.
• Opportunities for advancement based on performance and business needs.

What This Job Offers

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