About this position
Job Description
Job Description
We are seeking a Brand Chef with Executive Chef-level experience to lead two Las Vegas café concepts: an established, full-service, all-day café and a new Mediterranean-inspired coffee shop and café with a strong baking program.
You will improve an established operation while helping bring a new café to life. This role is for a chef who loves café culture, develops strong teams, and balances culinary quality with the discipline of running a profitable kitchen.
What you will lead
· Develop menus and uphold food quality across both cafés, preserving a distinct culinary identity for each.
· Coach and develop sous chefs and culinary teams to deliver consistent food and execution during busy service.
· Lead the new café's food and bakery program alongside specialist baking talent, with close attention to craft, freshness, and presentation.
· Lead culinary planning, hiring, training, and execution for the new café's opening and ongoing operations.
· Build practical systems for production, purchasing, inventory, food safety, and food and labor cost control.
· Use menu performance and guest feedback to improve sales, execution, and profitability.
· Work closely with general managers and coffee leadership to deliver a consistent café experience.
What you bring
· Experience leading a busy kitchen as an Executive Chef, Chef de Cuisine, or comparable culinary leader, ideally in a café, bakery, or restaurant with a strong daytime business.
· Strong savory skills and meaningful experience with bread and pastry programs, through direct production or leadership of skilled bakers. Mediterranean experience is a plus.
· Experience opening a restaurant, café, or other food business, along with a sound understanding of food costs, labor, inventory, and kitchen profitability.
· A record of developing people and turning ideas into practical improvements, with the humility to welcome feedback and collaborate.
· Ability to maintain a regular presence at both Las Vegas locations. Multi-unit experience is welcome; strong chefs ready to take that next step are encouraged to apply.
Physical Requirements
· Ability to traverse all parts of the restaurant quickly
· Ability to stand for prolonged periods of time. In some instances, the entire shift
· Able to lift at least but not limited to 50 pounds and if more must be with assistance
· Read and visually verify information in a variety of formats (e.g., small print)
· Visually inspect tools, equipment, or machines (e.g., to identify defects)
· Ability to move quickly turning from left to right or right to left
· Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
· Exposure to extreme heat, steam, and cold present in a kitchen environment
· Reach overhead and below the knees, including bending, twisting, pulling, and stooping
· Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40°ree; F to -10°ree; F
About our group
We are a Las Vegas-based restaurant group with a portfolio of distinct hospitality concepts. Our shared services support the leaders of each business while preserving the character of each concept.
To apply, submit your résumé and a brief note about your experience leading café, restaurant, or bakery teams, including any opening experience.
\nCompany DescriptionWe are a Las Vegas-based restaurant group with a portfolio of distinct hospitality concepts. Our shared services support the leaders of each business while preserving the character of each concept.
Company Description
We are a Las Vegas-based restaurant group with a portfolio of distinct hospitality concepts. Our shared services support the leaders of each business while preserving the character of each concept.
Location and commute
Las Vegas, NV 89135.
Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3221368703.