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Lead Cook- Renaissance Hotel Las Vegas
Company : Highgate
Location : Las Vegas, NV, 89169
Job Type : Full Time
Date Posted : 31 December 2025
Compensation Type
HourlyHighgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Location
As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest.
Overview
The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.
Responsibilities
- Maintain cleanliness and organization of all storage areas.
- Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
- Prepare and display buffet food items according to the hotel standards.
- Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
- Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
- Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
- Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
- Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
- Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
- Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits at all times to avoid possible injury to self or other employees.
- Use Production Charts as specified by hotel’s standards.
- Be able to support any position in the Kitchen that is in need of help.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Be able to operate and maintain cleanliness of all kitchen equipment.
- Maintain a “Clean As You Go” policy.
- Assist in storage and rotation of food items according to hotel procedures.
- Sign keys out and back in under supervision as needed
Qualifications
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
- Culinary experience required.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift
- Ability to withstand temperature variations both hot and cold.
- Have thorough knowledge of menus and the preparation required, according to hotel standards.
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
- Knowledge of herbs and spices and proper use of each
Salary Range: $24.00/hr - $25.00/hr
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Frequently asked questions
The Lead Cook at Renaissance Hotel Las Vegas commands culinary leadership across multiple food outlets, including banquet and room service. Unlike typical cook roles, this position demands oversight of kitchen operations, quality control, and safety standards, making it a dynamic job for chefs seeking both hands-on cooking and supervisory responsibilities in a smoke-free, non-gaming hospitality environment.
Mastery in techniques like charbroiling, sautéing, braising, and poaching is vital. Understanding precise food storage, sanitation, and banquet-specific preparations also sets candidates apart. Given Las Vegas’s competitive culinary scene, proficiency in diverse cooking methods and adherence to hotel standards elevate a cook’s value at Renaissance.
This role offers exposure to supervising food prep across multiple outlets and special events, sharpening leadership and operational skills. The experience gained managing kitchen safety, inventory, and staff support is invaluable for advancing into executive chef or culinary management roles, especially within Highgate’s extensive hotel portfolio.
Las Vegas's booming tourism drives steady demand for skilled cooks, but upscale venues like Renaissance prioritize culinary expertise and safety compliance. While opportunities are abundant, competition intensifies due to the city’s vibrant culinary culture, requiring candidates to demonstrate both technical skill and adaptability to thrive.
While a formal culinary degree isn’t mandatory, certifications like ServSafe food handler and safety training are highly regarded. Given Nevada's strict health regulations and the prestige of hotels like Renaissance, possessing these credentials can significantly improve chances in Las Vegas's competitive hotel culinary job market.
Employees enjoy a smoke-free, non-gaming environment with modern amenities like fitness classes and craft beer offerings. However, the role demands stamina to handle long hours and physical tasks such as lifting 50 pounds and enduring temperature shifts, typical in a fast-paced hotel kitchen setting.
The hourly wage of $24 to $25 aligns well with mid-level cook positions in Las Vegas, reflecting the specialized responsibilities of supervising multiple kitchen outlets. This competitive pay scale acknowledges the physical demands and culinary expertise required in a high-end hotel environment.
Highgate values candidates with strong culinary experience, flexibility for varied shifts, and a commitment to cleanliness and safety standards. Familiarity with hotel-standard recipes and banquet food prep, along with the ability to multitask and support kitchen teams, are prized traits for success in this role.
Highgate leverages advanced revenue management and operational tools across its hotels, which influence kitchen workflows by optimizing inventory and reducing waste. For the Lead Cook, this means adapting to data-driven ordering and production charts, enhancing efficiency while maintaining culinary quality.
Yes, the role involves recognizing quality standards for fresh local produce, fish, and meats, which reflects Las Vegas’s emphasis on fresh, regional ingredients. This exposure allows cooks to incorporate local flavors creatively while adhering to the hotel’s sophisticated dining standards.