Executive Chef - Waldorf Astoria Las Vegas

The iconic Waldorf Astoria is seeking an Executive Chef to join the leadership team at this award-winning Las Vegas property!

Located in the heart of the Las Vegas Strip, this luxurious hotel has 389 rooms, 6 food and beverage outlets, and 12,000 square feet of meeting space. This includes a 3-meal restaurant, fine dining restaurant, tea lounge, bar, pool cafe, and in-room dining.

At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community.

Want to learn more? Hotel Website, Facebook, Instagram

In this role, you will oversee the Culinary and Stewarding departments, lead a team of approximately 135 Team Members, and report directly to the Director of Food & Beverage.

The ideal candidate will be a talented culinarian and an inspiring, hands-on leader with a passion for delivering world-class guest experiences. This individual should be a strong mentor who is committed to developing culinary leaders, building an engaged team, and fostering a culture of excellence and accountability. A minimum of two years of Executive Chef experience within a luxury or upscale hotel environment is required. Previous experience supporting high-volume banquet operations is strongly preferred, while experience leading a unionized team is a plus. Excellent communication, organization, and operational leadership skills are essential.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here's what you'll do during a typical day:

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing #LI-JP2