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Job Description
Announcement Number: 1910178256
NEVADA LEGISLATIVE COUNSEL BUREAU
ADMINISTRATIVE DIVISION
OPERATIONS UNIT
CHEF SUPERVISOR II
Las Vegas, Nevada
Salary up to $104,713 (employee/employer paid retirement plan)
The Operations Unit of the Legislative Counsel Bureau (LCB) is seeking a diverse pool of
qualified applicants for the position of Chef Supervisor II within the Administration Division. The
LCB is a nonpartisan, legislative service agency that provides professional, technical and
administrative support to the Nevada Legislature, which convenes biennially in odd-numbered
years for 120-day sessions and for rare special sessions during the interim periods. The Operations
Unit is responsible for managing and maintaining the physical infrastructure and operational
services of the LCB. This is a full-time position located in Las Vegas, Nevada.
Position Description: Under the general supervision of the Food Service Administrator, Food
Service Deputy Administrator and the Chef Supervisor III, the Chef Supervisor II will assist the
Chef Supervisor III in the coordination, supervision and oversight of the kitchen operations in Las
Vegas, Nevada. Responsibilities of the Chef Supervisor II may include, without limitation:
• Assisting in the planning, organizing and supervision of the ordering, receiving and storage
of food products;
• Maintaining established inventory control procedures for receiving, storing and issuing
supplies and food products;
• Coordinating daily operations including, without limitation, providing training to new food
service staff and ensuring all kitchen staff receive the necessary guidance to perform their
duties effectively and adhere to kitchen protocols and guidelines;
• Offering guidance and mentoring to food service staff and serving in a supervisory capacity
in the absence of the Chef Supervisor III;
• Ensuring that food service staff are trained in the safe and proper use of various kitchen
equipment, including ovens, stoves, industrial mixers, peelers, choppers and slicers;
• Promoting a positive and inclusive work environment that fosters teamwork, and
professional development;
• Assisting in the preparation and cooking of high-quality dishes according to the restaurant
menu, while maintaining consistency and presentation standards;
• Assisting in ensuring that kitchen operations comply with food safety and OSHA
regulations, including best practices for food handling, food storage, food hygiene,
sanitation and cleanliness;
• Assisting the Chef Supervisor III, Food Service Administrator and Food Service Deputy
Administrator in menu planning and recipe development;
• Engaging with guests when necessary, and addressing any dietary concerns or special
requests while enhancing the guest dining experience;
• Assisting with all kitchen-related issues that arise in collaboration with the Chef Supervisor
III, the Food Service Administrator and the Food Service Deputy Administrator;
• Adjusting food service staff work assignments and schedules to maintain adequate staffing
levels and to respond to fluctuating workloads;
• Providing supervision of food service staff, in the absence of the Chef Supervisor III, to
ensure proper control and security of tools and equipment in the food preparation and
service areas;
• Keeping up-to-date with the latest culinary trends and industry certifications; and
• Performing other duties as assigned.
Minimum Qualifications: The Chef Supervisor II will be selected with special preference given
to the candidate's training, experience and aptitude in the field of culinary arts. A qualified
candidate must have: (1) a high school diploma/GED; (2) at least 3 years of experience in a high-
volume food service operation; (3) at least 2 years of leadership or managerial experience; or (4) an
equivalent combination of education and experience; and (5) certification as a ServSafe Manager.
The ideal candidate will demonstrate:
• Excellent leadership and communication skills;
• Proven experience as a sous chef, kitchen supervisor or other similar role;
• A passion for culinary arts and experience in menu planning;
• The ability to determine necessary equipment and supplies in a food service operation;
• The ability to quickly adjust to dynamic conditions, such as menu changes or staff
shortages;
• The ability to work in a fast-paced, high-volume environment;
• The ability to lift and move medium to large items weighing up to 50 pounds, employing
proper safety techniques; and
• The capability to perform such tasks as walking, standing for extending periods, crouching,
gripping, holding, pushing, pulling, bending and reaching above their head.
Salary: The annual salary for this position is based upon a Grade 37, which has a salary range of
$70,282 to $104,713 under the employee/employer-paid retirement option. An employer-paid
contribution plan is also available with a reduced salary in lieu of an employee contribution. Actual
starting salary will be based on experience.
Benefits: The benefits include the accrual of paid annual leave and sick leave, health insurance
and membership in the state's retirement plan. For additional information on the retirement options
and benefits, please visit the Public Employees' Retirement System of Nevada. For a description
of the current health, dental and vision benefits, please visit the Nevada Public Employees'
Benefits Program. Other optional benefits are also available, including a deferred compensation
program.
WORKING CONDITIONS: The work is performed in a fast-paced, dynamic and collaborative kitchen
environment that operates within a professional setting, and includes interacting with legislators,
legislative staff, other state employees and officials and visitors of the LCB. The working
environment may involve exposure to equipment noise and varying temperatures. Overtime may
be required during legislative sessions and certain other periods as necessary to meet the demands
of the Legislature. When overtime is worked, the Chef Supervisor II may earn compensatory time
that may be taken at a later date or be paid for overtime, consistent with the LCB Rules and Policies
and subject to budgetary limits.
APPLICATION PROCESS: All applicants who meet the minimum qualifications may apply by
submitting a LCB Employment Application, cover letter and current resume via email to LCBHR-
jobs@lcb.state.nv.us or by mail to:
Legislative Counsel Bureau
Attn: Human Resources
401 S. Carson Street
Carson City, Nevada 89701-4747
Applications will be accepted on a rolling basis and the application period will remain open until
the position is filled. Applicants are therefore strongly encouraged to submit their applications as
soon as possible. Hiring may occur at any time during the recruitment process.
The Legislative Counsel Bureau is an Equal Opportunity Employer and does not
discriminate on the basis of race, color, religion or belief, national origin or ancestry, age,
sex, sexual orientation, gender identity or expression, disability, pregnancy, domestic
partnership, political affiliation, genetic information, or compensation history, or any other
characteristic protected by applicable law. The Legislative Counsel Bureau will not tolerate
discrimination or harassment based on any of these characteristics, nor will it tolerate
unlawful retaliation. Applicants may contact LCBHR@lcb.state.nv.us to request reasonable
accommodations to participate in the hiring process and will not be disqualified from
consideration based upon such requests.
(Revised 11/27/2024)
Closing Date/Time: Until recruitment needs are satisfied -
ABOUT THE COMPANY
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State of Nevada
Show moreThe presence of Nevada's earliest inhabitants, beginning about 12,400 years ago, is marked by many petroglyphs and archaeological sites. Baskets, decoys, and ingenious traps are evidence of the resourcefulness of these early people in a harsh and arid environment.
European explorers traveled through Nevada in the early 19th century, but it was not until 1851 that the first settlements were established. An Act of Congress created the Territory of Nevada on March 2, 1861. James W. Nye of New York was appointed Nevada's first Territorial Governor by President Abraham Lincoln later that year. On October 31, 1864, President Lincoln proclaimed Nevada's admission to the Union as the 36th state. The State's first elected Governor, Henry Blasdel, took office on December 5, 1864.
Today, Nevada is the nation's seventh largest state in land area. Several hundred mountain ranges cross its landscape, many with elevations over 10,000 feet. In contrast, the State's lowest point (along the Colorado River) is only 470 feet above sea level. From majestic mountains to desert valleys, nature has endowed Nevada with diverse and unique ecosystems.
The Nevada Legislature has honored the State's natural resources and cultural heritage with a variety of State designations described below.
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