Executive Chef

Veranda is an elevated, chef-driven workplace diningconcept located within the Sands corporate campus in Las Vegas. Designed by theinternationally recognized Rockwell Group, Veranda offers a refined environmentthat reimagines the traditional employee dining experience.

The culinary program is focused on fresh, scratch-madefood, seasonal ingredients, composed plates, and thoughtful menu development.Serving breakfast and lunch Monday through Friday, Veranda combines theculinary standards and attention to detail of an upscale restaurant with theconsistency and balance of a daytime operation.

The operation serves approximately 150 to 200 guests dailyand features rotating menus designed to provide variety, nutritional balance,and restaurant-quality execution.

Veranda is an elevated, chef-driven workplace diningconcept located within the Sands corporate campus in Las Vegas. Designed by theinternationally recognized Rockwell Group, Veranda offers a refined environmentthat reimagines the traditional employee dining experience.

The culinary program is focused on fresh, scratch-madefood, seasonal ingredients, composed plates, and thoughtful menu development.Serving breakfast and lunch Monday through Friday, Veranda combines theculinary standards and attention to detail of an upscale restaurant with theconsistency and balance of a daytime operation.

The operation serves approximately 150 to 200 guests dailyand features rotating menus designed to provide variety, nutritional balance,and restaurant-quality execution.

Position Summary

The Executive Chef will oversee the culinary direction anddaily execution of Veranda’s breakfast and lunch programs, delivering fresh,seasonal, health-conscious cuisine within an elevated workplace diningenvironment. This role requires a hands-on leader who is present in thekitchen, actively coaches the team, maintains exacting standards, and ensuresevery dish is executed consistently.

The ideal candidate brings a strong fine-dining or upscaleculinary foundation, preferably rooted in French, Italian, or other classicalEuropean techniques. This individual must also understand how to translatecreativity into menus that are operationally sustainable and can be executedconsistently at volume.

Success in this position requires more than technicalculinary ability. We are looking for a leader who builds teams, develops futurechefs, creates accountability, and establishes a culture centered on quality,hospitality, professionalism, and continuous improvement.

Primary Responsibilities:

Culinary Leadership and Execution

• Lead all culinary operations with aconsistent focus on quality, flavor, presentation, freshness, and execution.
• Maintain a highly visible and hands-onpresence throughout preparation and service.
• Establish and uphold clear culinarystandards across every station and meal period.
• Ensure all dishes are prepared andpresented consistently according to approved recipes and standards.
• Remain actively engaged on the line,coaching cooks and supporting the team during service.
• Maintain a strong working knowledge ofall menu items, recipes, ingredients, preparation methods, and presentationstandards.
• Ensure that the kitchen operates withthe discipline and attention to detail expected within an elevated, chef-drivenenvironment.
• Engage with guests and businesspartners as needed, serving as a professional and knowledgeable representativeof the culinary program.

Menu Development & Innovation Support

• Lead the development of seasonalbreakfast and lunch menus that are fresh, health-conscious, creative, andoperationally practical.
• Develop composed dishes that balanceculinary creativity, nutritional awareness, guest preferences, and consistentexecution.
• Maintain approximately ninethoughtfully composed menu offerings during each applicable meal period.
• Bring a strong understanding ofbreakfast cookery and the ability to elevate familiar dishes through refinedtechnique and presentation.
• Lead ongoing research and developmentto keep the culinary program fresh, relevant, and engaging.
• Balance innovation with the realitiesof production, staffing, cost, equipment, and service volume.
• Create recipes and systems that allowdishes to be reproduced consistently by the entire culinary team.
• Evaluate menu performance and makeadjustments based on quality, seasonality, guest feedback, cost, andoperational efficiency.
• Delegate development projectsappropriately while maintaining accountability for the final product.

Wellness & Nutrition-Focused Programming

• Support menus designed to promote wellness, energy, productivity, and mindful eating.
• Prioritize clean-label ingredients, fresh produce, lean proteins, whole grains, and balanced preparations.
• Ensure strong offerings for vegetarian, vegan, allergen-conscious, gluten-sensitive, and high-protein dining preferences.

Operational Excellence & Production Management

• Direct the preparation and service of breakfast and lunchwhile maintaining consistent culinary and service standards.
• Plan and manage daily production according to anticipatedbusiness levels, menu needs, and operational priorities.
• Ensure appropriate staffing and deployment throughout thekitchen.
• Establish organized systems for preparation, production,service, storage, and closing.
• Maintain clear communication between the culinary andfront-of-house teams.
• Partner with operational leadership to ensure a seamlessand elevated guest experience.
• Anticipate operational challenges and resolve issues beforethey affect food quality, service, or team performance.
• Maintain equipment, smallwares, and kitchen facilities inexcellent condition.
• Ensure proper receiving, storage, rotation, handling,labeling, and protection of all food products.
• Maintain an exceptionally clean, organized, andinspection-ready kitchen at all times.

Financial & Business Management

• Manage food cost, labor, purchasing, inventory, waste, andother controllable expenses.
• Develop menus and recipes that support financialexpectations without compromising quality.
• Monitor product usage, yields, portioning, and waste toprotect profitability.
• Conduct regular inventories and ensure accuratedocumentation.
• Maintain effective relationships with vendors and holdsuppliers accountable for quality, consistency, pricing, and deliverystandards.
• Review operational and financial performance and implementcorrective action when needed.
• Schedule the culinary team according to business needs,productivity expectations, and approved labor targets.
• Ensure all required administrative responsibilities arecompleted accurately and on time.

Leadership & Talent Development

• Build, lead, coach, and develop a high-performingback-of-house team.
• Create a culture in which leaders actively teach, train,mentor, and support the professional growth of their teams.
• Develop future culinary leaders through consistentcoaching, clear expectations, and meaningful development opportunities.
• Establish succession plans and identify team members withthe potential to assume greater responsibility.
• Provide direct, timely, and constructive feedback to improve individual and team performance.
• Hold leaders and team members accountable for culinarystandards, productivity, professionalism, cleanliness, and conduct.
• Foster a collaborative kitchen environment built on trust,respect, communication, and shared accountability.
• Ensure leaders are effectively deployed so the ExecutiveChef can remain focused on team development, culinary innovation, and thelong-term success of the operation rather than spending each day reacting topreventable issues.
• Support the recruitment, selection, onboarding, training,and retention of exceptional culinary talent.
• Lead by example and demonstrate professionalism, composure,humility, and consistency in every interaction.

Food Safety & Compliance

• Maintain full compliance with all applicable food safety,sanitation, health department, workplace safety, and company requirements.
• Ensure all team members follow proper food handling,temperature control, allergen awareness, storage, labeling, and sanitationprocedures.
• Maintain required certifications, logs, records, andinspection documentation.
• Address food safety or sanitation concerns immediately.
• Ensure the kitchen consistently operates at the higheststandards of cleanliness, organization, and safety.

Qualifications & Experience

Required

• Minimum of 7 years of successful experience as anExecutive Chef within an upscale, fine-dining, luxury hospitality, orchef-driven culinary operation.
• Previous responsibility for leading a complete culinaryoperation and developing a high-performing kitchen team.
• Strong classical culinary foundation, preferably withexperience in French, Italian, or broader European cuisine.
• Demonstrated experience with scratch cooking, seasonalingredients, and composed plate presentation.
• Strong background in menu development, recipe creation,costing, and operational implementation.
• Proven ability to balance creativity with consistentexecution and operational practicality.
• Experience with breakfast and lunch menu developmentstrongly preferred.
• Farm-to-table, ingredient-driven, or health-consciousculinary experience is preferred.
• Experience with a respected independent restaurant group,luxury hospitality organization, or chef-led restaurant company is highlydesirable.
• Strong understanding of food cost, labor management,purchasing, inventory, waste control, and kitchen financial performance.
• Demonstrated success coaching, mentoring, and developingculinary leaders.
• Stable and progressive employment history.
• Excellent verbal and written communication skills.
• Professional presence and the ability to interacteffectively with guests, executives, business partners, vendors, and teammembers.
• Strong organizational, planning, delegation, andproblem-solving skills.
• Ability to remain composed and make sound decisions in a fast-paced environment.
• Current food safety certification or the ability to obtaincertification upon hire.
• Ability to work a flexible schedule based on operationalneeds.

IDEAL CANDIDATE

The ideal candidate is a natural leader who understandsthat the strength of the culinary program begins with the strength of the team.This individual leads from the kitchen, remains connected to daily execution,and takes genuine pride in coaching and developing others.

The successful Executive Chef will bring:

• A leadership-first approach.
• A refined culinary and technicalfoundation.
• A passion for teaching, coaching, andmentoring.
• Strong menu development andresearch-and-development capabilities.
• A hands-on and highly visiblemanagement style.
• The ability to build structure,accountability, and consistency.
• Creativity grounded in operationaldiscipline.
• Strong communication skills and anapproachable professional presence.
• The ability to develop menus that areboth exciting and consistently executable.
• A commitment to hospitality, quality,teamwork, and continuous improvement.

Personal Attributes

• Strong leadership presence
• Highly disciplined and execution-focused
• Innovative and solutions-oriented
• Calm under pressure
• Strong operational and business acumen
• Passion for hospitality and talent development
• Commitment to excellence and continuous improvement

Physical Requirements

• Ability to stand for extended periods
• Ability to lift up to 50 pounds
• Ability to work flexible hours, including weekends and holidays, as business needs require
• Ability to perform effectively in a fast-paced kitchen environment

Why Join VERANDA

Veranda offers a rare Executive Chef opportunity thatcombines elevated culinary standards, creative menu development, meaningfulleadership, and an exceptional quality of life.

The operation provides:

• A primarily Monday-through-Fridayschedule.
• Breakfast and lunch service.
• No regular weekend service.
• No late-night or overnight operation.
• The opportunity to lead an establishedculinary team.
• A chef-driven, scratch-kitchenenvironment.
• The ability to create seasonal,health-conscious, restaurant-quality menus.
• A strong focus on leadership,mentorship, and professional development.
• An outstanding work-life balance thatis uncommon at the Executive Chef level.
• Competitive compensation andcomprehensive benefits.
• Relocation consideration for the rightcandidate.

This is an exceptional opportunity for an accomplishedExecutive Chef who wants to continue operating at a high culinary level whilebuilding a strong team, developing future leaders, and maintaining asustainable long-term career in hospitality.

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