Chef de Cuisine

Chef de Cuisine – Gjelina Las Vegas

Full-Time

Annual Salary Range: $90K–$95K

Not every chef cooks from the heart. We are looking for those who do.

Who genuinely love food. Who get excited about seasonal ingredients. Who taste everything and care about the details that make a simple dish unforgettable. Who still love being on the line and feeling the rhythm of a busy night in the kitchen.

At Gjelina, our food is ingredient-driven, vegetable-forward, and rooted in  seasonality : wood-fired pizzas, bright salads, thoughtful vegetable dishes, and handmade pastas where every component matters.

Now we are looking for a Chef de Cuisine who lives for that kind of cooking, someone with a strong palate, sharp technique, and a deep respect for ingredients,  who holds every plate to the highest standard. Working hand in hand with the Executive Chef, the Chef de Cuisine owns  daily execution. 

• Run the pass during service, tasting constantly and ensuring every plate meets Gjelina’s standards for flavor, seasoning, consistency, and presentation.
• Oversee daily prep and production with attention to technique, freshness, and quality at every station.
• Maintain and refine recipes, plating guides, and prep standards so the food is consistent day to day.
• Partner with the Executive Chef on seasonal menu changes and specials, bringing creative ideas that stay true to Gjelina’s style.
• Source and order ingredients with a focus on quality, seasonality, and strong relationships with local purveyors and farms.
• Teach cooks the “why” behind each dish, building palates, technique, and pride in the food.
• Manage food cost and waste through smart prep planning and full product utilization.
• Maintain high standards of food safety, sanitation, and organization, ensuring full Southern Nevada Health District compliance.
• Communicate with FOH so the team understands the menu, ingredients, and specials.
• Lead the kitchen in the Executive Chef’s absence.

Qualifications

• 5+ years of culinary experience, with at least 2 years as a Sous Chef or higher in a high-volume, chef-driven kitchen.
• Strong palate and solid technical foundation in from-scratch, seasonal, ingredient-driven cooking.
• Experience with vegetable-forward cuisine, wood-fired cooking, or handmade pasta is a plus.
• Ability to run a line and maintain quality through high-volume service.
• Genuine curiosity about ingredients, farms, and seasonality.
• Working knowledge of food cost, ordering, and inventory.
• Calm, organized, and focused under pressure.
• Valid Southern Nevada Health District Food Handler Card, or ability to obtain one.
• Las Vegas restaurant experience preferred.

If you are a chef who cooks with intention, leads by example, and wants to make food you truly believe in, we would love to hear from you.

Gjelina Group is an Equal Opportunity Employer.