Prep Cook | CHICA - CHICA - Las Vegas - Las Vegas

CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings bold, vibrant Latin American flavors to one of the world's premier dining destinations. Created by 50 Eggs Hospitality Group, CHICA offers a refined yet energetic culinary experience that celebrates Latin cuisine as a unified cultural expression, drawing inspiration from Venezuela, Peru, Brazil, Mexico, Argentina, and beyond. The menu blends classic Latin dishes with contemporary culinary techniques, complemented by a dynamic wine and craft cocktail program. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated culinary execution with the warmth, energy, and hospitality of Latin culture. Position Overview The Host/Hostess shapes the first and last impression of CHICA through a warm welcome, organized reservations, and thoughtful seating. This role coordinates the flow of the dining room while communicating clearly with guests, servers, and restaurant leadership. This hands-on position requires professionalism, reliable preparation, and active teamwork in a high-volume, chef-driven restaurant. Every team member contributes to CHICA's standards for quality, cleanliness, and genuine hospitality. Primary Job Duties Duties include, but are not limited to, the following: Arrival Experience & Guest Relationships • Greet arriving guests promptly and professionally and confirm reservation details and preferences., • Offer accurate information about availability and wait times and keep waiting guests informed., • Recognize special occasions, accessibility needs, and relevant guest preferences and communicate them discreetly., • Escort guests to appropriate tables and introduce the dining experience using established standards., • Thank departing guests and support a warm, attentive farewell. Reservations & Dining Room Flow • Maintain accurate reservations, table statuses, guest notes, and seating records in approved systems., • Coordinate seating with servers and managers, considering table readiness, section pacing, and guest needs., • Communicate arrivals, delays, late reservations, large parties, and changes promptly., • Support approved arrangements for VIP visits, private dining, and group reservations., • Follow booking and seating policies and refer exceptions to management. Communication & Host Stand Readiness • Answer calls and inquiries professionally and provide accurate restaurant information., • Route event inquiries, special requests, and service concerns to the appropriate leader., • Keep menus, host stand supplies, entrance areas, and presentation standards service-ready., • Maintain clear communication with service teams about table turnover and reservation demand., • Protect guest information and use discretion in all conversations and records. Culture, Teamwork & Professional Development • Contribute to a respectful, inclusive workplace where colleagues support one another and take pride in their work., • Participate in pre-shift meetings, hands-on training, and coaching appropriate to the role., • Learn from experienced leaders and mentors, ask questions, and apply feedback to strengthen skills and consistency., • Communicate challenges early, take responsibility for assigned work, and help the team deliver a successful service., • Follow company policies, appearance standards, attendance expectations, and workplace safety procedures. Candidate Profile A poised, welcoming hospitality professional who combines personal warmth with accuracy and organization. The right person remains gracious under pressure, respects guest privacy, and understands how careful communication supports the entire dining experience. Required Qualifications • Warm, professional communication in person and by telephone., • Ability to organize reservations, follow seating procedures, and manage several priorities accurately., • Composure and sound judgment when communicating delays or resolving guest concerns., • Comfort learning reservation systems and maintaining accurate guest information., • Flexible availability for assigned service periods, including mornings, evenings, weekends, holidays, and special events., • Ability to obtain and maintain any certifications or work credentials required for assigned duties. Preferred Qualifications • Host or reservations experience in an upscale or high-volume restaurant., • Familiarity with restaurant seating platforms and the Las Vegas hospitality environment. Professional Competencies • Hospitality: Genuine care for guests and colleagues, expressed through thoughtful actions., • Teamwork: Clear communication, mutual respect, and dependable support during service., • Attention to Detail: Consistent preparation, accuracy, cleanliness, and follow-through., • Accountability: Ownership of assigned responsibilities and prompt communication when help is needed., • Learning & Growth: Openness to coaching, mentorship, and developing new skills., • Composure & Adaptability: A constructive response to changing priorities and service demands. Work Environment & Physical Requirements • Fast-paced, high-volume restaurant environment with close coordination across culinary and service teams., • Regular standing, walking, and movement between the entrance, host stand, and dining areas., • Use safe lifting, carrying, and equipment practices appropriate to assigned duties., • Schedules reflect business needs across breakfast, lunch, dinner, weekend brunch, and special events., • Reasonable accommodations may be made to enable qualified individuals to perform essential job functions. Benefits & Professional Growth • Paid time off and employee benefits, subject to eligibility, company policy, and applicable plan terms., • Hands-on training, supportive leadership, and mentorship from experienced hospitality and culinary professionals., • Opportunities to expand skills and pursue career growth as performance, readiness, and business opportunities allow., • A team culture that values respect, clear expectations, constructive feedback, and recognition of individual contributions. Why Join CHICA? We offer an environment where employees come to work, learn, and grow. At CHICA, you will contribute to a restaurant that celebrates bold Latin American flavors, warm hospitality, and the people who bring that experience to life. As Host/Hostess, you will develop your craft through daily practice, guidance from experienced leaders, and collaboration with teammates who care about quality and one another. We value people who take pride in their work, remain curious, and want to build a lasting career in hospitality.

CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant's menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Restaurant Manager KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Server assistants must move quickly and efficiently, and maintain constant communication with the server on the status of each table. The server assistant needs to assist the server by ensuring that every guest's needs and special requests are met. He/she is the backbone of the service team, making sure that the basics of service are met, from water service to resetting the table. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Ability to take initiative and exhibit flexibility, • Working knowledge of and comply with all departmental policies, service procedures, and standards, • Ability to lift up to 50 pounds repeatedly through service, • Working knowledge of correct maintenance and use of equipment, • Working knowledge of all Hotel services/features and local attractions/activities to respond to guest inquiries accurately, • Have interpersonal skills to deal effectively with all business contacts and provide exemplary guest service, • Professional appearance and demeanor, • Able to effectively communicate in English, in both written and oral forms Responsibilities: • Always maintain a professional attitude and courteous demeanor, • Maintain service stations and perform assigned side work duties before, during and after the shift, • Follow proper service procedures, • Maintain communication with other team members and front door staff, • Practice table maintenance with the guidance of the server throughout the dining experience in the most unobtrusive manner, • Rely on body language, facial expressions, eye contact, and non-verbal cues rather than verbal interruptions to determine the level of guest satisfaction • Always practice full hands in full hands out, • Assist your neighboring teammates with service, • Ensure that tables are reset within two minutes of your guests' departure, • Bus each course according to Restaurant Service Standards Reference, • Complete any tasks as directed by management, including adjusting to changing duties and assignments as needed to support the team and restaurant Work Conditions: • The noise level in the work environment is usually loud, • While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell • The employee frequently is required to walk Preferred: • At least 2 years' experience in a high-volume, upscale dining environment, • At least 1 year of hospitality sales and management experience, • High school diploma or equivalent Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings the bold, vibrant flavors of Latin American cuisine to one of the world's premier dining destinations. CHICA delivers a refined yet energetic culinary experience that celebrates Latin cuisine as a unified cultural expression, drawing inspiration from Venezuela, Peru, Brazil, Mexico, Argentina, and beyond. The menu blends classic Latin dishes with contemporary culinary technique, complemented by a dynamic wine and craft cocktail program. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated culinary execution with the rhythm, warmth, and hospitality that define Latin culture. At CHICA, food is expressive, vibrant, and rooted in authenticity while embracing modern culinary innovation. Every dish is designed to deliver bold flavor, refined execution, and memorable guest experiences. Position Summary The Sous Chef serves as a key culinary leader in CHICA's kitchen, responsible for supporting daily operations, maintaining exceptional culinary standards, and ensuring consistent execution across all service periods. This role requires a highly organized, hands-on leader who thrives in a fast-paced, high-volume environment and possesses a strong passion for culinary excellence, operational discipline, and team development. The Sous Chef partners closely with the Executive Chef and culinary leadership team to ensure food quality, labor efficiency, service execution, sanitation, and talent development align with CHICA's elevated standards. The ideal candidate is a strong operator and leader who can maintain consistency, develop talent, and execute at a high level while preserving the energy, culture, and integrity of the CHICA brand. Primary Responsibilities: Culinary Leadership & Service Execution • Assist in leading daily kitchen operations across all stations and service periods., • Ensure all menu items are executed according to recipe, plating, portioning, and quality standards., • Maintain strong line control to ensure proper pacing, ticket accuracy, and service flow., • Uphold CHICA's standards of bold flavor, presentation, consistency, and execution., • Support seamless execution of breakfast, lunch, dinner, brunch, and special-event services. Operational Excellence • Oversee daily prep production and ensure all stations maintain a strong mise en place., • Maintain kitchen organization, workflow, cleanliness, and station readiness., • Assist with scheduling, labor deployment, and daily operational planning., • Identify inefficiencies and implement solutions to improve execution, productivity, and service flow., • Support opening, closing, and shift transition procedures. Quality Control & Product Stewardship • Monitor ingredient quality, freshness, storage, and rotation., • Ensure proper handling of proteins, seafood, produce, sauces, and specialty ingredients., • Maintain strict portion control and minimize waste., • Ensure dishes consistently meet CHICA's culinary and brand standards. Leadership & Talent Development • Train, mentor, and develop line cooks, prep cooks, and junior culinary team members., • Foster a culture of accountability, professionalism, teamwork, and continuous improvement., • Provide coaching, feedback, and performance development., • Lead by example with strong kitchen presence and hands-on execution., • Support recruiting, onboarding, and retention of culinary talent. Financial & Inventory Controls • Support inventory management, purchasing, receiving, and product utilization., • Assist in monitoring food cost, labor cost, and waste reduction initiatives., • Support cost-control measures while maintaining culinary quality., • Ensure responsible product utilization and strong inventory discipline. Food Safety & Compliance • Maintain strict compliance with HACCP, food safety, sanitation, and health regulations., • Ensure the kitchen remains clean, organized, and inspection-ready at all times., • Enforce company safety standards and operational procedures. Qualifications & Experience Required • Minimum 3–5 years of progressive culinary experience with leadership responsibilities, • Strong experience in upscale, high-volume restaurant environments, • Strong culinary fundamentals, including butchery, sauces, knife skills, and station management, • Experience leading teams in fast-paced service environments, • Excellent communication, leadership, and organizational skills, • Food Handler Certification required upon employment Preferred • Strong knowledge of Latin cuisine or experience with Latin-inspired menus, • Luxury hospitality or chef-driven restaurant experience, • Formal culinary education or apprenticeship preferred, • Experience developing and mentoring culinary talent Personal Attributes • Strong leadership presence, • Calm and composed under pressure, • Highly disciplined and execution-focused, • Strong sense of urgency, • Passion for hospitality and culinary excellence, • Team-oriented and collaborative Physical Requirements • Ability to stand for extended periods, • Ability to lift and carry up to 50 pounds, • Frequent bending, reaching, and repetitive kitchen movement, • Ability to work nights, weekends, holidays, and high-volume services, • Ability to perform in a fast-paced, high-pressure kitchen environment Why Join CHICA As a Sous Chef at CHICA, you will help lead a dynamic culinary team within one of Las Vegas' most exciting chef-driven dining concepts. This is an opportunity to grow within an environment where bold flavors, disciplined execution, and elevated hospitality define every service.

Job Description: It is the primary responsibility of Food Runner to assist the servers by cleaning tables and keeping the side stations clean and well-stocked. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. The food runner is responsible for expediting and delivering all food from the kitchen to the table. Requirements: • Ability to deal with several parties of guests simultaneously with a friendly, gracious, and professional demeanor, • Ability to withstand prolonged standing, stretching, bending, kneeling, lifting, and carrying items, • Ability to have strong organizational skills, • Excellent customer service skills, • Have interpersonal skills to deal effectively with all business contacts, • Professional appearance and demeanor, • Work varied shifts, including weekends and holidays, • Able to effectively communicate in English, in both written and oral forms Responsibilities: • Maintain a professional attitude and courteous demeanor at all times, • Preset expo line and backline with appropriate items in place prior to and throughout service, • Deliver all food to bar and dining room including appropriate silver and/or underlining plates, • When delivering food describe two components of each dish delivered, • Assist chefs, cooks, and managers with special requests, 86 items, the countdown on items, or any other relevant information that needs to be relayed between the front of the house and the back of the house, • Complete any tasks as directed by management, • Positions food in front of the guest in accordance with the Chef's instructions, and states components of each dish being served Work Conditions • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell, • The employee frequently is required to walk, • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners, • The noise level in the work environment is usually loud Preferred • High School diploma or equivalent, • At least 2 years of previous experience in a high-volume food and beverage environment, • Previous experience working in a similar high-volume restaurant setting