Executive Chef Job Northern Kentucky USA,Restaurant/Food Service

Veranda is an elevated, chef-driven workplace dining concept located within the Sands corporate campus in Las Vegas. Designed by the internationally recognized Rockwell Group, Veranda offers a refined environment that 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 the culinary standards and attention to detail of an upscale restaurant with the consistency 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 dining environment. This role requires a hands-on leader who is present in the kitchen, actively coaches the team, maintains exacting standards, and ensures every dish is executed consistently.

The ideal candidate brings a strong fine-dining or upscale culinary foundation, preferably rooted in French, Italian, or other classical

European techniques. This individual must also understand how to translate creativity into menus that are operationally sustainable and can be executed consistently at volume.

Success in this position requires more than technical culinary ability. We are looking for a leader who builds teams, develops future chefs, 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-on presence throughout preparation and service.
Establish and uphold clear culinary standards across every station and meal period.
Ensure all dishes are prepared and presented 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 presentation standards.
Ensure that the kitchen operates withthe discipline and attention to detail expected within an elevated, chef-driven environment.
Engage with guests and business partners as needed, serving as a professional and knowledgeable representative of the culinary program.

Menu Development & Innovation Support

Lead the development of seasonal breakfast and lunch menus that are fresh, health-conscious, creative, and operationally practical.
Develop composed dishes that balance culinary creativity, nutritional awareness, guest preferences, and consistent execution.
Maintain approximately nine thoughtfully composed…