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Executive Chef 

About the Organization ABOUT AREA15

AREA15, recently named one of USA Today's Top Workplaces, represents the world's first purpose-built immersive entertainment district offering live events, distinctive attractions, interactive art installations, extraordinary design elements, unique retail, ground-breaking technology, bars and eateries and much more. AREA15's curated mix of dynamic destinations-including LIFTOFF Bar and Ride, Asylum Bar & Arcade, Meow Wolf's Omega Mart, Illuminarium, Dueling Axes, Five Iron Golf, Kaia, The Beast, Wink World, Museum Fiasco, Virtualis VR and many more-represents what's next in experiential entertainment. With a robust, ever-changing roster of concerts, events, immersive art exhibitions, out-of-this-world nightlife and boundary-pushing production shows, AREA15 attracts visitors of all ages. Expanding across 20 acres in Las Vegas, AREA15 will soon welcome even more immersive destinations, including the John Wick Experience and Universal Destinations & Experiences' new, year-round horror entertainment experience Horror Unleashed.

Follow on Instagram, Facebook and Twitter: @AREA15Official; and YouTube: AREA15. Hashtag: #AREA15.

AREA15 is an equal opportunity employer and values diversity. We are committed to complying with all federal, state and local laws providing equal opportunities and all other employment laws and regulations.

Position Executive Chef  

Join the immersive world of ART, MUSIC & AMUSEMENT at AREA15, where the boundaries between reality and limitless creativity blur. Welcome to the "What's Next District.”

The Executive Chef is responsible for the overall success of the daily back of house operations. Areas of responsibility include Catering/Production, back of house operations, quick service and full-service restaurants, and current & future food concept culinary development. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all back of house areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure SNHD sanitation and food standards are achieved.



  • Leads all back of house operations management team.

  • Works closely with the VP of Operations to deliver on all culinary strategy, concepting, and execution.

  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

  • Ensures property policies are administered fairly and consistently.

  • Demonstrate new cooking techniques and equipment to staff.

  • Establishes goals including performance goals, budget goals, team goals, etc.

  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.

  • Participates in the budgeting process for areas of responsibility.

  • Provides direction for menu development.

  • Monitors the quality of raw and cooked food products to ensure that standards are met.

  • Determines how food should be presented, and create decorative food displays.

  • Recognizes superior quality products, presentations and flavor.

  • Ensures compliance with food handling and sanitation standards.

  • Follows proper handling and right temperature of all food products.

  • Ensures employees maintain required food handling and sanitation certifications.

  • Be proficient in technology and business planning software to build financial projections and reports in a timely manner.

  • Collaborate with Private Sales team to ensure BEO’s are executed as contracted with an exceptional attention to detail.

  • Sets daily and weekly work and cleaning schedules for back of house staff.

  • Daily upkeep, verification, and corrections in timekeeping software.

  • Work with local suppliers for purchasing of food, dry goods, supplies, etc.

  • Manages inventory, COG’s, labor, valid work cards, etc.

  • Responsible for conducting staff trainings, motivation, one on ones, and corrective coaching.

  • Be able to clearly report financials and descriptive recaps to senior management and other AREA15 executives at regular daily intervals and upon request.

  • Create and improve the existing policies and procedures for the F&B culinary department.

  • Be available for time-sensitive matters

  • Other duties as assigned.

Location AREA15 Las Vegas  
Full-Time/Part-Time Full-Time  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Position Requirements


  • Applicants must be 21 years of age or over.

  • Proof of eligibility to work in the United States

  • Be comfortable participating in creative, entrepreneurial start-up environment, introducing new concepts and innovations.

  • Making decisions and solving problems in a fast-paced environment.

  • Resolving conflicts and negotiating with others.

  • Financial analysis, basic accounting knowledge.

  • Proficient knowledge of timekeeping software (Paychex), and purchasing systems (Yellow Dog).

  • Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook)

  • Possess the ability to allocate both human and material resources creatively and efficiently, seeing the bigger picture as well as the finer details in a systematic organized approach

  • Must be organized and detail oriented when dealing with food standards, costs, safety, creating work schedules, shipments, cleaning schedules, etc.

  • Must be able to create and apply SOPs to ensure consistency within your department

  • Proficient knowledge of applicable SNHD guidelines and requirements.

  • Establishing and maintaining interpersonal relationships.

  • Valid work cards (Health)

  • Experience in developing and building teams

  • Degree from accredited four-year institution preferred

  • 10+ years of experience in a high-volume culinary operation

  • Demonstrate strong leadership skills, including exceptional time management and delegation

  • Ability to work varied shifts, including weekends and holidays

  • Must be able to work shifts in excess of 12+ hours

  • Be available for time-sensitive matters

  • Must be able to lift 50lbs

  • Work in an environment that is subject to varying levels of noise, crowds, flashing lights and smoke

  • Must be able to stand, walk, bend and lift for extended periods of time

  • Must be proficient in the English language; additional language skills preferred

  • Must have the ability to withstand high temperatures, heat, and sun exposure


This position is currently not accepting applications.

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