Corporate Chef

Description

About Viticus Group

At Viticus Group, we are more than just an organization — we are a community of innovators, educators, and professionals dedicated to advancing science, medicine, and education. Based in Las Vegas, we provide hands-on continuing education courses, conferences, and training programs that connect experts from around the world with the latest advancements in research, technology, and practical application.

Our mission is to bridge the gap between cutting-edge science and real-world practice, empowering professionals to take what they learn and apply it in meaningful ways that improve lives, industries, and communities.

Are you someone who loves science, thrives on learning, and gets inspired by innovation?
Join us as we teach and share the discoveries that drive progress — because at Viticus Group, education fuels innovation.

JOB SUMMARY

The Corporate Chef is a culinary leader responsible for shaping the culinary vision, strategy, and execution across Viticus Group’s operations and events. This role oversees menu innovation, food quality, and kitchen operations while ensuring cost efficiency, staff development, and compliance with the highest standards of food safety and service. The Corporate Chef plays a key role in aligning culinary operations with Viticus Group’s mission to deliver exceptional guest experiences and drive organizational growth. 

EDUCATION, EXPERIENCE SKILLS & ABILITIES

EDUCATION

• Culinary Arts degree or equivalent professional training preferred.
• Advanced certifications in food safety, nutrition, or specialty cuisines a plus.
• Must possess a current NV Food Handlers & TAM Card. 

EXPERIENCE

• Minimum 7–10 years of progressive culinary leadership experience (Executive Chef, Corporate Chef, or similar role).
• Proven experience managing multi-unit or high-volume operations.
• Demonstrated success in menu development, cost control, and P&L accountability.
• Experience in the Las Vegas market or other competitive culinary environments strongly preferred.
• Track record of building and mentoring high-performing culinary teams.

SKILLS & ABILITIES

Culinary & Technical 

• Expert knowledge of diverse cuisines, cooking techniques, and current culinary trends.
• Proficiency in food cost analysis, inventory management, and kitchen productivity metrics.
• Strong knowledge of HACCP, food safety regulations, and health department compliance.
• Skilled in menu engineering, recipe standardization, and kitchen process optimization.

Leadership & Technical 

• Proven ability to lead, motivate, and develop teams in fast-paced, high-pressure environments.
• Strong organizational and project management skills with the ability to oversee multiple locations and events.
• Demonstrated success in recruiting, training, evaluating, and retaining culinary talent.
• Financial acumen with ability to manage budgets, forecast costs, and drive profitability.

Strategic & Interpersonal 

• Excellent communication skills with ability to collaborate across departments and with senior leadership.
• Strong problem-solving abilities and capacity to make sound decisions under pressure.
• Ability to foster a positive, collaborative, and innovative kitchen culture.
• Vendor management skills with ability to negotiate and maintain strong supplier relationships.
• Commitment to continuous improvement and innovation to elevate the guest experience.

JOB SPECIFIC DUTIES 

Culinary Leadership & Strategy:

• Develop and execute comprehensive culinary strategies for all Viticus Group events and operations.
• Lead menu development, seasonal planning, and recipe standardization to ensure consistency, quality, and profitability.
• Collaborate with executive leadership to align the culinary vision with business objectives and brand positioning.
• Stay informed on culinary trends, market demands, and competitive landscape to drive ongoing innovation.
• Represent Viticus Group’s culinary identity to clients, partners, and guests

KPI’s:

• Successful rollout of at least 2–3 new seasonal menus annually.
• Maintain menu profitability margins of 30% + food cost efficiency.
• Positive stakeholder/guest satisfaction scores (target: 90%+ positive feedback on culinary experience).

Operations Management:

• Oversee kitchen operations, food preparation, and service standards across multiple locations.
• Develop and manage   annual culinary budgets, forecasting, and full P&L accountability.
• Establish and maintain food safety protocols, HACCP compliance, and health department regulations.
• Implement cost-control measures (food cost analysis, portion control, waste reduction).
• Oversee purchasing and vendor partnerships to ensure consistency, quality, and cost efficiency.
• Ensure readiness and flawless execution of food services during events, conferences, and programs.

KPI’s:

• Maintain food safety/health inspection for "A" rating (Health Dept.)
• Keep food waste   below 10% of total food purchases.

Team Development & Leadership:

• Recruit, hire, train, and mentor kitchen staff including line cooks and culinary support staff.
• Develop and implement comprehensive training programs to ensure consistent recipe execution and standards.
• Conduct regular Staff performance evaluations and create tailored development plans.
• Foster a positive, collaborative, and professional kitchen culture that promotes teamwork and retention.
• Establish staffing schedules and labor management practices that balance efficiency with employee well-being.
• Serve as a role model, instilling accountability, professionalism, and service excellence.

KPI’s:

• Maintain employee retention rate of 85%+ within culinary team.
• Conduct formal training sessions quarterly with documented outcomes.
• Achieve a minimum of 90% compliance with SOPs in staff evaluations.

Quality Assurance & Standards:

• Maintain the highest standards of food quality, taste, presentation, and service across all operations.
• Conduct regular kitchen audits and quality assessments, ensuring compliance with company and regulatory standards.
• Develop and enforce SOPs for food preparation, cooking, plating, and service delivery.
• Partner with purchasing to ensure ingredient quality, consistency, and supplier accountability.
• Standardize recipes and plating guides to ensure consistency across all kitchens.

KPI’s:

• Consistent guest satisfaction score of 90%+ for food quality and presentation.
• Conduct monthly kitchen audits, with results improving or maintaining a “compliant” rating.
• Ingredient quality satisfaction with 95% vendor reliability rate.

Viticus Group is an equal opportunity employer and will not discriminate in recruiting, hiring, training, promotion, transfer, discharge, compensation or any other term or condition of employment on the basis of race, religion, color, age, sex, national origin, gender, or on the basis of disability if the employee can perform the essential functions of the job, with a reasonable accommodation if necessary. 

WHY YOU WILL LOVE WORKING HERE

What sets us apart, however, is not just our commitment to excellence in education but also our dedication to creating a workplace that values each team member. At Viticus Group, we foster a sense of belonging, tap into individual passions, and provide an enjoyable environment that encourages personal and professional growth. We believe in work-life balance and inject fun into our professional ethos through team outings, contests, and shared lunches. Joining Viticus Group means being part of a dynamic and supportive community where your contributions are not only recognized but celebrated.

PERKS

• Competitive & Transparent Salary – Know what you're worth and be paid fairly for it. 
• Free Employee-Only Coverage – Medical, Dental, Vision, Short & Long-Term Disability, and Life Insurance – all 100% covered for you! 
• 401(k) with 3% Company Match – Invest in your future with our retirement plan. 
• Supportive & Collaborative Work Culture – Be part of a mission-driven team that values connection, communication, and kindness. 
• Ongoing Professional Development – From workshops to conferences, we’ll support your growth every step of the way. 
• Wellness Programs – Take care of your mental and physical health with access to resources and wellness incentives. 
• Employee Recognition & Appreciation Events – We celebrate wins—big or small—throughout the year! 
• Unique Industry Impact – Make a real difference in veterinary medicine and animal health. 
• Work-Life Balance – We respect your time with predictable scheduling and occasional flexibility. 
• Fun Workplace Culture – Holiday contests, team lunches, and just enough quirks to make work more enjoyable.

Requirements

PHYSICAL REQUIREMENTS

Viticus Group is committed to principles of equal opportunities for all employees. The Company will provide reasonable accommodations that are necessary to comply with State and Federal disability discrimination laws.

General Requirements

• Ability to sit, use hands and fingers, talk or hear, and smell continually.
• Ability to stand, walk, and reach frequently.
• Ability to climb or balance, stoop, kneel, or crouch occasionally.

Lifting and Carrying

• Ability to frequently lift and carry up to 10 lbs.
• Ability to occasionally lift and carry up to 50 lbs.

Vision and Hearing

• Close vision required to see computer monitors, read documents, and operate copy and fax machines.
• Distance vision is required to drive an automobile if driving is a requirement of the job.

Work Environment

• Work environment is indoors and climate-controlled.
• Occasionally exposed to outdoor weather conditions.
• Moderate noise levels as found in a business office with computer printers, households with TVs and dishwashers, and driving in light traffic.