Position Overview: The primary responsibility of the Pizza Cook – Food Hall is to prepare and cook high-quality pizzas in a fast-paced environment within the Via Via Food Hall. This role requires expertise in both tradit…
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.
429
Open roles today
$18–$53/hr
Typical pay range
$60k
Median, full-time
4
Fresh in this list
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01
Open chef roles
12 shown of 429 · sorted by freshness
Position Overview: The primary responsibility of the Sous Chef - Bakery is responsible for coordinating, planning and supervising the production, plating and presentation of menu items for Banquet events, ISD, plus other…
Chef Thomas Keller's bakery, Bouchon Bakery, is seeking enthusiastic and capable individuals who are passionate about food, beverage and hospitality to join the culinary brigade as a Pastry Chef de Partie for the PM shif…
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…
Join the team at CUT Las Vegas, Wolfgang Puck’s award-winning modern American steakhouse located inside The Venetian Resort, where culinary innovation meets high-energy fine dining. We are seeking a talented and motivate…
$21.02 per hour
Position Title: Premium Pastry Cook | T-Mobile Arena Starting Pay: $21.02 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1558474 . The ad…
Job Description The Assistant Chef in The Buffet at Wynn Las Vegas is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kit…
Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef. Assumes 100% responsibility for the quality and integri…
Description Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food…
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…
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…
$21 per hour
THE BIG PICTURE Join the team! We are looking for someone to become the full-time head chef at our brewpub in Enterprise. Head Chef responsibilities include team management, supervising food prep and cooking, keeping our…
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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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