an appropriate and timely fashion. Qualifications Job Specifications Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. Must have a thorough knowledge of cooking technique…
Hospitality & Food · Las Vegas, NV
Chef jobs in Las Vegas, NV
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
344
Open roles today
$18–$53/hr
Typical pay range
$60k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 344 · sorted by freshness
$122.76k - $184.14k
Job ID: 43750Reference: 300016197209376Location: Highlands Ranch, CO, United States | Reno, NV, United States | Salt Lake City, UT, United States | Las Vegas, NV, United States | Phoenix, AZ, United States | Irvine, CA,…
Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our su…
$21 - $22 per hour
Position: Sous Chef Shifts, Time, and Days: Sunday through Thursday from 11:00am to 7:00pm or as Needed Pay Range: $21.00 to $22.00 (DOE) Oakmont of Las Vegas is a premier senior living community situated on a beautifull…
Chef Thomas Keller's Las Vegas restaurant, Bouchon , is seeking talented individuals who are e nthusiastic about food, beverage and hospitality to join the culinary brigade as a Chef de Partie . In this role, you will wo…
Description of the role: A Sous Chef at Tuscany Suites and Casino plays a crucial role in the culinary team, working closely with the Head Chef to ensure the smooth operation of the kitchen and the delivery of high-quali…
$62.5k - $70k
Executive Chef for Full Scratch Kitchen Needed Pay Range: $62.5k - $70.0k Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thr…
$23 - $27 per hour
dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Their principal goal i…
Job description We are looking for line cooks to prepare food to the exact chef’ s specifications and to set up stations for the menu. Line cook duties will consist of assisting the Kitchen Manager with their daily tasks…
environment Ability to maintain a clean and professional appearance at all times QUALIFICATIONS: • Prior experience as an Executive Chef and developing recipes and menus in a high volume restaurant • Prior kitchen manage…
Time to step up your career! This is your moment to shine and lead the way for others too. We’re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coor…
and deliver unique beer whilst doing our bit (and others’) for the environment. About The Role BREWDOG ARE ON THE HUNT FOR A CHEF! We at BrewDog have one mission. We want to make other people as passionate about great cr…
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What chefs earn in Las Vegas
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $38k–$50k |
| Mid level | $24–$34 | $50k–$70k |
| Senior | $33–$53 | $68k–$110k |
National ranges — pay in Las Vegas typically tracks these.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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