Executive Chef | CHICA

Executive Chef

CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings bold, vibrant Latin American flavors to one of the world's premier dining destinations. Created by 50 Eggs Hospitality Group, CHICA offers a refined yet energetic culinary experience that celebrates Latin cuisine as a unified cultural expression, drawing inspiration from Venezuela, Peru, Brazil, Mexico, Argentina, and beyond.

The menu blends classic Latin dishes with contemporary culinary techniques, complemented by a dynamic wine and craft cocktail program. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated culinary execution with the warmth, energy, and hospitality of Latin culture.

The Executive Chef is the senior culinary leader responsible for CHICA Las Vegas's overall culinary direction, operational performance, food quality, and kitchen team development.

This position requires an accomplished culinary professional with extensive expertise in Latin American cuisine, exceptional fine-dining technical skills, strong financial acumen, and a proven track record of leading high-volume restaurant operations. The Executive Chef protects CHICA's culinary identity while maintaining exceptional standards of flavor, consistency, presentation, and operational discipline.

This highly hands-on leadership position requires an active presence in the kitchen and direct involvement in daily culinary execution. The successful candidate must combine exceptional culinary craftsmanship with strong leadership, financial accountability, and the ability to develop a high-performing team.

The ideal candidate brings experience from respected fine dining establishments, a deep understanding of Latin American culinary traditions, and an unwavering commitment to excellence.

Primary Job Duties

• Lead all culinary operations, ensuring exceptional food quality, consistency, flavor, temperature, and presentation.
• Maintain uncompromising standards across breakfast, lunch, dinner, and weekend brunch.
• Demonstrate extensive knowledge of Latin American cuisine, ingredients, cooking techniques, and regional culinary traditions.
• Maintain an active presence during service, providing direction, coaching, and immediate quality control.
• Ensure strict adherence to standardized recipes, preparation methods, portion controls, and presentation specifications.
• Oversee daily tastings, line checks, and culinary quality assurance.
• Maintain exceptional standards for premium proteins, seafood, specialty ingredients, and fresh produce.
• Integrate refined fine dining techniques with authentic Latin flavors.
• Ensure consistent execution during high-volume service without compromising quality.

Culinary Leadership & Talent Development

• Lead, mentor, and develop Executive Sous Chefs, Sous Chefs, and culinary team members.
• Recruit and retain exceptional culinary talent with experience in high-standard restaurant environments.
• Establish clear expectations for performance, professionalism, accountability, and execution.
• Develop structured training programs focused on technical skills, recipe adherence, food quality, and leadership development.
• Conduct performance evaluations and provide constructive feedback.
• Identify high-potential employees and establish succession planning opportunities.
• Foster a kitchen culture built on discipline, respect, teamwork, cleanliness, and continuous improvement.
• Maintain accountability for scheduling, staffing, labor productivity, and employee performance.

Menu Development & Brand Integrity

• Protect and uphold CHICA's culinary identity, philosophy, and established brand standards.
• Collaborate with executive leadership on menu development, seasonal offerings, and culinary innovation.
• Ensure menu development reflects the authenticity, diversity, and bold flavors of Latin American cuisine.
• Develop and refine recipes, cooking techniques, and presentation standards.
• Evaluate guest feedback, culinary trends, and menu performance to identify improvement opportunities.
• Support exclusive dining experiences, VIP events, chef-driven activations, and special culinary programs.
• Maintain consistency across all dining periods while contributing to the brand's continued evolution.

Financial Performance & Cost Management

• Maintain accountability for culinary financial performance, including food cost, labor cost, inventory, and controllable expenses.
• Develop and manage culinary budgets, forecasts, and operational financial targets.
• Analyze food cost reports, inventory variances, purchasing trends, and labor productivity.
• Implement effective purchasing, portion control, and waste reduction procedures.
• Manage supplier relationships to ensure exceptional product quality and competitive pricing.
• Oversee menu costing, recipe profitability, and product utilization.
• Identify opportunities to improve operational efficiency without compromising culinary standards.
• Collaborate with restaurant leadership on financial planning and profitability initiatives.

Kitchen Operations & Operational Excellence

• Oversee daily kitchen operations, production schedules, staffing, and service readiness.
• Ensure all culinary stations maintain exceptional standards of organization, cleanliness, and preparation.
• Monitor kitchen workflow, ticket pacing, and communication between culinary and service teams.
• Maintain proper inventory levels, receiving procedures, product rotation, and storage standards.
• Ensure kitchen equipment is properly maintained and operational.
• Implement systems that improve efficiency, consistency, and accountability.
• Maintain compliance with company policies, culinary procedures, and operational standards.
• Lead by example through professionalism, urgency, organization, and attention to detail.

Guest Experience & Hospitality Collaboration

• Collaborate with the General Manager and front-of-house leadership to deliver exceptional dining experiences.
• Maintain a visible culinary presence and engage with VIP guests and high-profile clientele when appropriate.
• Support menu education and culinary training for service professionals.
• Ensure effective communication regarding allergies, dietary restrictions, special requests, and guest preferences.
• Participate in special events, private dining experiences, and culinary activations.
• Ensure every culinary experience reflects CHICA's commitment to exceptional hospitality.

Food Safety, Sanitation & Compliance

• Maintain strict compliance with applicable food safety, sanitation, and health department regulations.
• Ensure proper handling, storage, temperature control, and preparation of all food products.
• Establish and enforce food safety procedures throughout culinary operations.
• Maintain exceptional kitchen cleanliness and organization.
• Ensure compliance with workplace safety standards and company policies.
• Conduct regular inspections and address deficiencies immediately.

Candidate Profile

The ideal candidate is a highly accomplished Executive Chef with extensive Latin American culinary expertise, exceptional fine-dining technique, and the operational discipline to lead a high-volume restaurant.

This individual must demonstrate strong leadership presence, financial intelligence, organizational excellence, and the ability to develop a culinary culture where exceptional food quality and consistent execution are non-negotiable.

Required Qualifications

• Minimum 810 years of progressive culinary experience, including at least 4 years in senior culinary leadership.
• Previous experience as an Executive Chef or senior culinary leader within luxury fine dining, internationally recognized restaurants, or high-volume chef-driven concepts.
• Advanced knowledge of grilling, premium proteins, seafood preparation, sauces, flavor development, and contemporary cooking techniques.
• Proven success managing high-volume culinary operations while maintaining exceptional food quality.
• Demonstrated ability to recruit, develop, and retain high-performing culinary teams.
• Strong financial acumen, including P&L management, food cost, labor control, budgeting, forecasting, and inventory management.
• Advanced understanding of menu development, recipe costing, purchasing, and operational efficiency.
• Exceptional organizational, communication, and leadership skills.
• Ability to remain composed, decisive, and effective during demanding service periods.
• Strong understanding of food safety regulations and sanitation standards.
• Flexible availability, including mornings, evenings, weekends, holidays, and special events.

Preferred Qualifications

• Experience in Michelin-recognized restaurants or internationally acclaimed fine dining establishments.
• Culinary experience within respected restaurant groups such as Michael Mina, Jean-Georges, Thomas Keller, or comparable high-standard organizations.
• Previous culinary leadership experience within the Las Vegas luxury hospitality market.
• Experience managing large culinary teams and sophisticated multi-station kitchen operations.
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