Chef & Cook jobs in Nevada - Page 9

Job Description Chef or cook. Chefs must be knowledgable and will be interviewed thoroughly. Cooks pay rate depends on skill and experience

Job DescriptionDescription Immediate Openings!!! At Las Vegas Petroleum, our mission is to deliver an exceptional dining experience to our guests at Del Taco. We pride ourselves on serving delicious meals in a lively atmosphere where patrons can unwind and connect. We're currently on the lookout for enthusiastic Cooks to join our vibrant culinary team! About the Role: Whether you’re a seasoned cooking professional or just starting your culinary journey, we welcome individuals who are passionate about food and eager to create memorable dishes. As part of the Del Taco team, you'll be instrumental in preparing mouthwatering meals that make our patrons return time and again. Key Responsibilities: • Food Preparation: Execute daily kitchen operations by preparing and cooking a variety of menu items with precision and flair., • Ingredient Management: Ensure high-quality ingredients are properly stored and utilized efficiently to minimize waste., • Collaboration: Work closely with kitchen staff and management to coordinate meal prep and ensure timely delivery of dishes that exceed guest expectations., • Cleanliness & Safety: Maintain a clean, organized workspace while adhering to all food safety and sanitation standards., • Menu Creativity: Participate in menu development, bringing fresh ideas and innovations to the table that reflect culinary trends and our guests' preferences. If you’re ready to dive into a dynamic kitchen environment where you can showcase your talent and creativity, we invite you to apply for a position at Del Taco. Together, let's create great meals that turn our guests' dining experiences into cherished memories! Requirements • Experience: Previous kitchen experience is preferred, but we are open to training motivated individuals., • Culinary Passion: A genuine enthusiasm for cooking and a desire to learn and improve culinary skills., • Team Player: Ability to work collaboratively in a fast-paced environment while maintaining a positive attitude., • Attention to Detail: Commitment to food quality and presentation standards., • Flexibility: Willingness to work varied shifts, including nights, weekends, and holidays as needed.

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB SUMMARY The NVO Kitchen Cook will work as part of a team to provide meals to NVO staff and occasional guests as part of regular daily meal service, family meals, and select parties. The primary responsibilities include contributing to the planning and preparation of the weekly menu, food supply receiving, inventory and stocking, meal prep and cooking, serving, post meal kitchen clean up and other kitchen support as needed. The ideal candidate will have some experience in cooking for large groups and will have a passion for providing delicious “home cooked” nutritious meals. This is a temporary, full-time, non-exempt role, based in Gerlach, NV running from April to August 2026. The deadline to apply for this role is 5:00 pm Pacific on April 3rd, 2026. DUTIES & ESSENTIAL JOB FUNCTIONS Food Preparation and Cooking (60%) • Meal preparation and cooking, service, and cleanup., • Prepare all food items, as directed, in a sanitary and timely manner., • Follow recipes and maintain portion control., • Update the inventory list and restock all items as needed throughout shifts., • Properly use and aid in the maintenance of all kitchen equipment., • Contribute to menu planning, offering suggestions of new/different items to consider., • Work and travel between the Saloon and Ranch Kitchens as needed. Kitchen Cleanup and Maintenance (35%) • Log and report all needs to the NVO Kitchen Assistant Manager., • Clean, sanitize and organize kitchen equipment, refrigerators, coolers, freezers and dry storage areas., • Maintain kitchen cleanliness, organization, and upkeep while ensuring that the best safety and sanitation standards are upheld and implemented., • Update the inventory list and restock all items as needed throughout shifts. Other Functions and Responsibilities (5%) • Meal delivery day unpacking, organizing, and rotating stock., • Perform other duties as assigned. LEARNING AND TEACHING • Documentation - Assists in the creation, publishing, and maintenance of process documentation related to their assigned duties., • Knowledge sharing – Helps acculturate and educate junior staff in Burning Man culture and business processes., • Training development - Collaborates with the education team to develop training materials in their area of expertise, as requested., • Learning – Pursues ongoing learning in their area of expertise, working to stay current on emergent knowledge, skills, and processes. QUALIFICATIONS REQUIRED • Ability to adjust schedule seasonally to work in the remote location of Gerlach prior to the Burning Man event., • A passion and knowledge of food., • Great knife skills, • Ability to scale recipes to accommodate fluctuating staff sizes., • Knowledgeable and capable of maintaining and practicing food preparation techniques, kitchen safety, and safe food handling procedures., • Familiar and able to act in accordance with Burning Man’s staff policies., • Must abide by the rules and codes of conduct described in the NVO Compass, Ranch Protocols, and the NVO Kitchen S.O.P. Honest and ethical with a dedication to the Burning Man principles and behavioral standards., • Physically capable of lifting heavy objects (minimum 50 pounds) safely; ability to stand for long periods of time as well as bend, reach, lift, willing to get dirty., • Capable of working in an extreme environment including significant temperature changes, high winds, and low to no visibility at times. PREFERRED • It is helpful if the candidate has previously been to Burning Man and/or is familiar with its culture., • Some knowledge of veggies and vegan/vegetarian preparations., • Experience using commercial fryers, flat tops, and equipment., • Experience with different styles of cooking or alternative preparation methods., • Previous prep or line cook experience with a basic understanding of professional cooking., • Proficient and practiced in knife handling., • First-Aid knowledge. Note: If you have gained the necessary experience to succeed in this role and have acquired this experience in other ways, we encourage you to apply and share all relevant experience in your application. REQUIRED LICENSES/CERTIFICATIONS • Food handlers card for NV. Can provide upon hire. COMPENSATION: Individual compensation decisions are dependent on a variety of factors, including prior experience and geographical location. The anticipated pay rate for this position is $16.75 to $ $18.00 per hour. PHYSICAL REQUIREMENTS/WORK ENVIRONMENT • Off-playa: Work is active and in the person requiring the ability to stand, lift, and bend for extended periods. This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing. This position will be physically demanding, and requires individuals with good physical health, and endurance., • On-playa: n/a NOTICE FOR ALL APPLICANTS: • Burning Man Project celebrates the importance of creating a diverse environment and enthusiastically encourages Black, Indigenous, Peoples of Color, LGBTQIA+, Immigrant, women, and people with disabilities, of all ages, to apply., • Burning Man Project provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. 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Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description Now Hiring: Cooks (Feel Good Brands) Venue: Krafted Burger Bar + Tap Location: CasaBlanca Resort - Mesquite, NV | Department: Food Service Status: Non-Tipped Position Are you passionate about food, team culture, and creating a safe and clean environment? Join our Feel Good Brand team as a Cook and help deliver hot, fresh, high-quality meals in a fast-paced, upbeat setting! We're looking for reliable, hardworking individuals who understand the importance of food safety, quality, and consistency. Position Summary: As a Cook for Feel Good Brands, you will play a key role in ensuring our guests receive food that is fresh, flavorful, and served in a clean and safe environment. You will work in close coordination with fellow crew members to prepare food according to operational standards while upholding our commitment to exceptional cleanliness and safety practices. Key Responsibilities: Food Preparation & Quality: • Prepare all food items in accordance with company recipes, procedures, and food safety standards., • Ensure all food products are cooked to the proper temperature and meet quality presentation standards., • Adhere strictly to SNHD (Southern Nevada Health District) food safety requirements and all local, state, and federal health codes., • Maintain a clean and sanitary kitchen and work environment, including regular cleaning and sanitizing of all equipment, utensils, surfaces, floors, and storage areas., • Follow all guidelines for proper food storage, handling, and disposal., • Wear the required personal protective equipment (PPE) and follow all safety procedures to avoid hazards such as burns, slips, and cuts., • Communicate clearly and respectfully with other team members, managers, and guests., • Support the team during peak hours with flexibility, urgency, and a positive attitude., • Maintain a sense of urgency while remaining focused and detail-oriented. Qualifications: • Must be at least 16 years of age, • Must have a valid Southern Nevada Health District - Food Handler's card, • Must have valid TAM Card (alcohol awareness card), • Able to stand for extended periods and lift up to 50 lbs, • Prior kitchen, fast food, or quick-service experience is a plus, but not required What we are looking for: • A positive attitude and a strong work ethic., • Effective communication and customer service skills, • Ability to multitask and stay organized in a fast-paced setting., • Willingness to follow procedures and guidelines to maintain food safety and proper cash handling., • Ability to follow safety and sanitation guidelines with precision, • A clean and professional appearance., • A team player who enjoys working with others to achieve success., • Willingness to learn and grow within the company. Why You will Love Working for Feel Good Brands: At Feel Good Brands, we believe in taking care of our team just as much as we take care of our guests. Here are some benefits of joining our team: • Weekly Pay - get paid fast and regularly., • Health, dental, and vision benefits - We have you covered., • Paid Time Off - Because everyone deserves a break. Start your journey with a team that feels good about serving others - and takes pride in doing it the right way.

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job DescriptionSalary: $13.97 DEFINITION: Under the direct supervision and evaluation of the AoA Title VI Program Director, this position will be responsible for preparing and serving meals, maintaining a clean and sanitary kitchen, purchasing and storage of supplies, meal delivery to homebound clients in accordance with the AoA Title VI and USDA program guidelines. DUTIES/RESPONSIBILITIES • Plans monthly menus & prepare meals according to AoA/USDA requirements with minimal waste and works from written menus & recipes for a varying number of people., • Operates standard cooking equipment & utensils for quality food preparation and maintains all appliances in a clean, safe and good working condition., • Maintain the financial responsibility of credit cards purchase orders and receipts according to ITCN financial policies., • Purchase and inventory of food within budgetary and meal requirements., • Receives and properly stores food & supply items at the site., • Ensures elders are served according to the recommended dietary guidelines in a pleasant environment and conversation which are suitable for mealtimes., • Ensures the clean-up of the kitchen and dining areas after each meal service maintaining safety and sanitation standards at the site according to program guidelines., • When necessary, will deliver meals to certified homebound elders., • Completes required daily, weekly and monthly reports regarding menus, number of meals served, money collected, and supportive services performed., • Distribution & collection of eligibility paperwork for congregate & home delivered meal service and annual needs assessment survey., • Work independently and make decisions concerning minor problems that may occur at the site., • Exercise good judgement, courtesy & tactfulness in dealing with co-workers, elders and community. Respond positively & constructively to common inquiries or complaints., • Attend training, perform related work and supportive services as required to meet Title VI standards and regulations. MINIMUM QUALIFICATIONS: • Must possess a valid Nevada Drivers License and reliable transportation with the required state insurance coverage., • High school diploma or Higher Education Certificate., • Excellent telephone skills and the ability to communicate to the Elders in a culturally sensitive manner., • Excellent record keeping skills with excel spreadsheets., • Able to use a calculator & solve basic math calculations., • Willing to occasionally travel for training/technical assistance., • Basic computer literacy., • Experience involving group food preparation or vocational training is desired. PHYSICAL DEMANDS: The physical demands described herein are represented by those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to: • Stand, reach with hands & arms and talk or hear., • Walk, sit and use hands to handle or feel., • Stoop, kneel, crouch or crawl., • Occasionally lift and/or move up to 45 pounds., • Must have specific vision abilities required for this job to include close vision, distance vision, peripheral vision and depth perception. The Inter-Tribal Council of Nevada, Inc. promotes and maintains a drug-free workplace. All individuals accepting employment with ITCN may be subject to a pre-employment drug screen and criminal background check. ITCN offers a comprehensive benefits package to eligible full-time employees including employer paid medical, dental, vision & life insurance, paid vacation & sick leave, 12 paid holidays per year and opportunities for training and career advancement. Preference is filling vacancies will be given to qualified Native American candidates in accordance with the Indian Preference Act (Title 25, U.S. Code Section 472 & 473). However, the Inter-Tribal Council of Nevada, Inc., is an equal opportunity employer and will consider all qualified applicants in accordance with the provisions set forth in Section 703 (I) of the Civil Rights Act of 1964, as amended in 1991.

Job DescriptionAt Wahoo's the kitchen is the heart and soul of our success, so we want to attract passionate and reliable cooks to ensure our guest satisfaction. As a Cook, you will be responsible for: • Preparing and cooking a variety of delicious food items in a fast-paced kitchen environment., • Ensuring the timely and efficient production of food items while maintaining the highest standards of quality and taste., • Following recipes accurately, preparing and supporting the assembly of our food, while maintaining a clean and organized work area., • Working well with others and creating a team mentality. For eligible employees, benefits include:, • Health, • Dental, • Eye, • PTO, • Employee Discounts

Job DescriptionJob Description We are looking for an experienced Cook to join our team! You will be preparing and cooking a variety of dishes for restaurant guests to enjoy. You are passionate about creating exceptional dining experiences through good, quality food. With previous experience as a cook, you are able to manage multiple priorities and contribute to a friendly and productive team atmosphere You have your ServeSafe or Food Handlers certification. Responsibilities: • Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices, • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock, • Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters, • Season and cook food according to recipes. Qualifications: • Previous experience as a restaurant cook preferred, • ServeSafe or Food Handlers certification (or must be willing to attain), • Effective communication skills, • Ability to lift 30+ lbs

Job Description Deeply rooted in Southern hospitality, Yardbird stands as an iconic establishment celebrated by both James Beard and Bon Appétit. Cherished family recipes and genuine warmth are infused into every bite. From its inception in the vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologetically indulgent cuisine and award-winning bourbon selections. Join our team and be part of a legacy that combines culinary excellence with heartfelt hospitality. We are looking for a Pastry Chef to join our team! This role will be responsible for planning, setting up and preparing quality products including, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Responsibilities: • Maintain and strictly abide by state sanitation/health regulations (where applicable), • Maintain complete knowledge of and comply with all departmental policies and procedures, • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance, • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift, • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service, • Prepare all menu items following recipes and yield guides, according to department standards, • Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s, • Minimize waste and maintain controls to attain forecasted food cost, • Transport empty, dirty pots and pans to the pot wash station Work Environment 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. 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 Preferred: • Minimum 2 years-experience in high volume or fine dining pastry kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills EOE

Job Description Do you have a passion to serve Seniors? More importantly, do you want to know that every day you are making a difference in a resident’s life in a senior living building? Then come join our team as a Cook! Great Place to Work Certified – come make it greater!! So many perks and programs!! Cook Perks, Programs, and Benefits: • Flexible Scheduling – In most cases, we can work our schedules to fit your schedule! (FT/PT), • Same Day pay options available (FT/PT), • Competitive Benefits! Some highlights include:, • Medical (FT), Dental (FT), Vision (FT), 401K including matching (FT/PT), Employee Assistance (FT/PT) and much more!, • Up to 20 days per year of PTO (FT), • Access to various Travel, Restaurant, and Retail Discounts through HR Partners (FT/PT), • Unlimited employee referral bonuses of up to $2,000! Tell your friends! (FT), • Career Development and Advancement Opportunities Nationwide through our Mentorship Program (FT/PT), • Continued Education (CEU) Reimbursement Program for All Associates (FT/PT), • Incredible Company Culture, • Access to Free Community Meals during working hours (FT/PT) Highlights of the Cook Position: • Possess knowledge of food preparation, ingredients, recipes, and equipment used for dining facilities, • A minimum of one (1) year relevant experience (preferred), • Passion: Committed to being the well-spring of support, opportunity, vitality, balance, and dignity to those we serve, • Teamwork: Respects and values others, • Caring: Demonstrates empathy as well as a nurturing and loving attitude towards others The salary range for this position is $17.00 to $20.00. Pay is based on several factors including but not limited to education, work experience, certifications, etc. In addition to your salary, Pegasus Senior Living (PSL) offers benefits such as, a comprehensive benefits package employees, including medical, dental, and vision insurance coverage, disability insurance, 401(k) with match, paid time off (PTO), Flexible hours for better work-life balance, Employee assistance program.(all benefits are subject to eligibility requirements)., Other rewards may include annual bonuses, short- and long-term incentives, and program-specific awards. No matter where or when you begin a career with Pegasus Senior Living, you’ll find a far-reaching choice of benefits and incentives.

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description SUMMARY: The Cook III assists with Kitchen Line set up and coordinates all food items to be used on the Line. Receive orders, prepare food items to recipe standards and procedures and following sanitary and proper food handling procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES • Set up the line at the start of the shift. Ensure all ingredients and supplies are available to meet the daily cooking requirements. Maintain proper and adequate set-up of the kitchen/station on a daily basis., • Cook and prepare all food orders according to recipe standards and procedures following sanitary and food safety guidelines and handling procedures., • Follow recipe and practice portion control to prepare, garnish, and present ordered items. Practice proper methods in preparing food to minimize wastage., • Check the meat, fish and poultry after cooking to ensure that these are within quality standards. Cut and cook meat, fish and poultry in accordance with the daily production schedule., • Keep front line full of fresh food., • Take responsibility for quality of products served, • Handle, store, and rotate all products properly. Ensure all food items are properly stored following the first in first out procedures to avoid spoilage., • Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure product quality, • Requisition and stock all required food, paper products, and condiments, • Responsible for set-up, regular maintenance, cleaning, and breakdown of any machinery and equipment as well as daily cleaning of the prep kitchen area and utensils., • Ensure the storage areas are kept clean and neat at all times., • Complete opening, on-going, and closing checklists as required, • When performing general and specific cleaning tasks – use standard cleaning products as assigned by supervisor to adhere to health standards N/A QUALIFICATIONS 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. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations. • Must be able to withstand prolonged standing, bending, walking; handling kitchen tools; operating kitchen equipment and lifting and/or moving objects 25 pounds and up., • One to two years in food service environment preferred., • Must possess proficient knife skills, knowledge of all kitchen equipment usage, kitchen safety, and etiquette., • Must place an emphasis on a high level of guest service and give the best service possible Clark County Health Card LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. COMPUTER SKILLS Must have Microsoft Office experience and basic computer skills. DISCLAIMER: This job posting is intended to describe the general nature of this position. It is not intended to be an exhaustive list of all responsibilities, duties and skills required. Employee benefits may vary by location, position, length of service and employment status. Final candidates will be required to complete a drug test and background check. Many positions will require a state gaming license. Affinity Gaming is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status. #INDFoodService

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description Over see food preparations in designated kitchen. Assist in creating menus and specials. Assist with food costs, ordering and inventory. Adhere to safety procedures and follow sanitation guidelines. We have amazing benefits like: · Flexible work schedule. · Clear and defined training. · Career growth, you are our future! · Other benefits include Medical, Dental and Vision, and 401k. · We Offer On Demand Pay. ESSENTIAL DUTIES AND RESPONSIBILITIES: A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. • Maintain cleanliness of BOH, • Assign deep cleaning tasks to cooks, • Follow up with check out system for all cooks for stocking and cleanliness, • Follow rotation procedures to reduce over stocking., • Temperature check of all freezers and coolers to assist with loss of product. QUALIFICATION 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. Education and/or Experience: • High school diploma or equivalent, • Basic knowledge of how to mix drinks a plus. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills: • Ability to add, subtract, multiply, and divide. CERTIFICATES, LICENSES, AND REGISTRATIONS: -TIPS Card PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • While performing the duties of this job, the employee is regularly required to lift objects up to 50 lbs., • Must be able to stand for long periods of time. SUPERVISORY RESPONSIBILITIES: Directly supervises between non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems. • Perform evaluations of cooks., • Train and supervise training of all cooks. MACHINES, TOOLS, EQUIPMENT, ELECTRONIC DEVICES, AND SOFTWARE: The machines, tools, equipment, electronic devices, and software listed below are representative of those that must be utilized to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Fryer, • Flat top, • Char broiler, • Toasters, • Oven, • Slicer WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee regularly is exposed to hot food and equipment.

Job Description Now Hiring: Cooks (Feel Good Brands) Venue: Big Chicken Location: CasaBlanca Resort - Mesquite, NV | Department: Food Service Status: Non-Tipped Position Are you passionate about food, team culture, and creating a safe and clean environment? Join our Feel-Good Brand team as a Cook and help deliver hot, fresh, high-quality meals in a fast-paced, upbeat setting! We're looking for reliable, hardworking individuals who understand the importance of food safety, quality, and consistency. Position Summary: As a Cook for Feel Good Brands, you will play a key role in ensuring our guests receive food that is fresh, flavorful, and served in a clean and safe environment. You will work in close coordination with fellow crew members to prepare food according to operational standards while upholding our commitment to exceptional cleanliness and safety practices. Key Responsibilities: Food Preparation & Quality: • Prepare all food items in accordance with company recipes, procedures, and food safety standards., • Ensure all food products are cooked to the proper temperature and meet quality presentation standards., • Adhere strictly to SNHD (Southern Nevada Health District) food safety requirements and all local, state, and federal health codes., • Maintain a clean and sanitary kitchen and work environment, including regular cleaning and sanitizing of all equipment, utensils, surfaces, floors, and storage areas., • Follow all guidelines for proper food storage, handling, and disposal., • Wear the required personal protective equipment (PPE) and follow all safety procedures to avoid hazards such as burns, slips, and cuts., • Communicate clearly and respectfully with other team members, managers, and guests., • Support the team during peak hours with flexibility, urgency, and a positive attitude., • Maintain a sense of urgency while remaining focused and detail-oriented. Qualifications: • Must be at least 16 years of age, • Must have a valid Southern Nevada Health District - Food Handler's card, • Valid TAM Card (alcohol awareness card) *Specific Locations ONLY, • Able to stand for extended periods and lift up to 50 lbs, • Prior kitchen, fast food, or quick-service experience is a plus, but not required What we are looking for: • A positive attitude and a strong work ethic., • Effective communication and customer service skills, • Ability to multitask and stay organized in a fast-paced setting., • Willingness to follow procedures and guidelines to maintain food safety and proper cash handling., • Ability to follow safety and sanitation guidelines with precision, • A clean and professional appearance., • A team player who enjoys working with others to achieve success., • Willingness to learn and grow within the company. Why You will Love Working for Feel Good Brands: At Feel Good Brands, we believe in taking care of our team just as much as we take care of our guests. Here are some benefits of joining our team: • Weekly Pay - get paid fast and regularly., • Health, dental, and vision benefits - We have you covered., • Paid Time Off - Because everyone deserves a break. Start your journey with a team that feels good about serving others - and takes pride in doing it the right way.

Job DescriptionSalary: $13.05 DEFINITION: Under the direct supervision and evaluation of the AoA Title VI Program Director, this position will be responsible for preparing and serving meals, maintaining a clean and sanitary kitchen, purchasing and storage of supplies, meal delivery to homebound clients in accordance with the AoA Title VI and USDA program guidelines. DUTIES/RESPONSIBILITIES • Assists in planning monthly menus & responsible for prepping meals according to AoA/USDA requirements with minimal waste and works from written menus & recipes for a varying number of people., • Operates standard cooking equipment & utensils for quality food preparation and maintains all appliances in a clean, safe and good working condition., • Assists with maintaining the financial responsibility of credit cards purchase orders and receipts according to ITCN financial policies., • Purchase and inventory of food within budgetary and meal requirements., • Receives and properly stores food & supply items at the site with date of purchase., • Ensures elders are served according to the recommended dietary guidelines in a pleasant environment and conversation which are suitable for mealtimes., • Ensures the clean-up of the kitchen and dining areas after each meal service maintaining safety and sanitation standards at the site according to program guidelines., • When necessary, will deliver meals to certified homebound elders., • Completes required daily, weekly and monthly reports regarding menus, number of meals served, money collected, and supportive services performed., • Distribution & collection of eligibility paperwork for congregate & home delivered meal service and annual needs assessment survey., • Work independently and make decisions concerning minor problems that may occur at the site., • Exercise good judgement, courtesy & tactfulness in dealing with co-workers, elders and community. Respond positively & constructively to common inquiries or complaints., • Attend training, perform related work and supportive services as required to meet Title VI standards and regulations. MINIMUM QUALIFICATIONS: • Must possess a valid Nevada Drivers License and reliable transportation with the required state insurance coverage., • High school diploma or Higher Education Certificate., • Excellent telephone skills and the ability to communicate to the Elders in a culturally sensitive manner., • Excellent record keeping skills with excel spreadsheets., • Able to use a calculator & solve basic math calculations., • Willing to occasionally travel for training/technical assistance., • Basic computer literacy., • Experience involving group food preparation or vocational training is desired. PHYSICAL DEMANDS: The physical demands described herein are represented by those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to: • Stand, reach with hands & arms and talk or hear., • Walk, sit and use hands to handle or feel., • Stoop, kneel, crouch or crawl., • Occasionally lift and/or move up to 45 pounds., • Must have specific vision abilities required for this job to include close vision, distance vision, peripheral vision and depth perception. The Inter-Tribal Council of Nevada, Inc. promotes and maintains a drug-free workplace. All individuals accepting employment with ITCN may be subject to a pre-employment drug screen and criminal background check. ITCN offers a comprehensive benefits package to eligible full-time employees including employer paid medical, dental, vision & life insurance, paid vacation & sick leave, 12 paid holidays per year and opportunities for training and career advancement. Preference is filling vacancies will be given to qualified Native American candidates in accordance with the Indian Preference Act (Title 25, U.S. Code Section 472 & 473). However, the Inter-Tribal Council of Nevada, Inc., is an equal opportunity employer and will consider all qualified applicants in accordance with the provisions set forth in Section 703 (I) of the Civil Rights Act of 1964, as amended in 1991.

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location We use eVerify to confirm U.S. Employment eligibility.

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Employee discounts, • Free uniforms, • Paid time off But what makes working here so sweet? Enjoy your evenings: We close earlier than most food service jobs. We offer flexible work schedules. Were keeping it casual. T-shirts and sneakers are where its at! Cake discounts. Yummm! This job is fun. Its literally a piece of cake! This is a great place to make new friends! It smells great in here, all the time, and you will too! Youll get trained. Not only on crafting cake, but on growing your career. We love to celebrate and bring joy to the community. Apply now. Joy is the job.

Job Description JOB REQUIREMENTS To include but not limited to: • Providing and maintaining high-quality standards and procedures in preparing and serving all food., • Maintaining solid knowledge of all food products and being able to skillfully apply culinary techniques., • Responsible for preparation of all aspects of restaurant foods, hot and cold; including banquets and special events., • Ensuring that all food quality meets specifications and guarantees., • Maintaining a solid knowledge, understanding, and preparation of base sauces, stocks, and soups., • Regularly restock all kitchen supplies and food items required for service., • Properly labeling and dating all products to ensure safekeeping and sanitation., • Maintains cooling logs using a 6-hour cooling process., • Keeping the kitchen, a clean, safe, and sanitary environment in which to work; making sure all kitchen sanitation standards are met., • Assisting the Chefs in all health, safety, and sanitation procedures., • Assisting in lowering all food costs and waste., • Ensuring all products are rotating on a first-in, first-out philosophy., • Ensuring all requisitions are processed properly and placed in the designated area., • Assisting as needed in execution of service., • Maintains a solid menu knowledge and attention to detail with plate presentation., • Maintaining a high level of professionalism., • Working as a team, assisting all guests’ and employees’ needs and inquiries., • Effectively communicating with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and or other employees., • Following all procedures and policies set forth by the company, division, and department., • 2 Years minimum experience in a similar position preferred., • Basic comprehension of English oral and written language, • Ability to read and measure recipes., • Able to apply basic knife skills required for preparation., • Knowledge of weights and measures., • Exhibits a basic knowledge, understanding, and application of various cooking techniques., • Basic knowledge of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles., • Experience with the interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam, and extreme temperatures., • Exposure to hazardous cleaning chemicals., • Ability to lift to 50 pounds., • Ability to maintain a clean and organized work environment., • Knowledge of health, safety, and sanitation rules and regulations.

Job Description We are seeking dedicated and enthusiastic Cooks to join our team. $14 per hour, weekly pay. The ideal candidate will be responsible for preparing food orders in a fast-paced environment. This role requires excellent food prep experience, attention to detail, and the ability to work efficiently under pressure. As a Cook, you will play a crucial role in providing an enjoyable experience for our customers. Duties: • Prepare and serve food and drinks, ensuring accuracy in orders and presentation., • Maintain cleanliness and organization of the counter area, including equipment and supplies., • Collaborate with team members to ensure timely service during peak hours., • Follow food safety and sanitation guidelines during food preparation and service., • Previous experience in a quick service fast food restaurant, grocery store, or kitchen setting is preferred., • Cooking and food prep experience., • Experience in sales or upselling techniques is a plus., • A background in culinary arts or food preparation is advantageous but not required., • Strong communication skills and the ability to work well in a team-oriented environment. Join our team as a Cook where your contributions will help create memorable experiences for our customers!

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits., • Voluntary Short Term Disability Insurance – Employee Paid., • Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid., • Traditional and Roth 401(k) Plan – All Employees, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Cook/Perp Cook Job Description: We are seeking a skilled and versatile Cook to join our culinary team. The ideal candidate will have experience in preparing a variety of dishes, including Chinese cuisine, bar food, and pizza. This role involves not only cooking but also assisting with food preparation and ensuring the kitchen is well-stocked for the next shift. Key Responsibilities: • Prepare and cook a diverse range of dishes, including Chinese food, bar food, and pizza., • Assist in food preparation and ensure all ingredients are ready for cooking., • Stock and organize the kitchen line for the next shift to ensure smooth operations., • Maintain cleanliness and organization in the kitchen area., • Follow food safety and sanitation guidelines. Skills and Qualifications: • Proven experience as a Cook in a fast-paced kitchen environment., • Knowledge of various cooking techniques and cuisines, particularly Chinese and Italian., • Ability to work collaboratively in a team setting., • Strong organizational skills and attention to detail., • Flexibility to work various shifts, including evenings and weekends. We welcome applicants who are passionate about cooking and eager to contribute to a dynamic kitchen environment Requirements:

Job DescriptionThe Kitchen Manager has the primary responsibility for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Caf Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below. PRINCIPAL DUTIES AND RESPONSIBILITIES: Daily Shift Operations: • The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola, • Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner, • Ensure that all food and products are consistently prepared and served according to the Caf Lolas recipes, portioning, cooking and serving standards, • Fill in where needed to ensure guest service standards and efficient operations are always met, • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs, • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures, • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures, • Be hands on at all times; if you See A Need then Meet a NeedTeam Management, • Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix;, • Coach, develop and train Team Members on proper Caf Lola procedures during each shift;, • Motivate Team Members to maximize their potential on each shift;, • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils;, • Responsible for training kitchen personnel in cleanliness and sanitation practices;, • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas;, • Check and maintain proper food holding and refrigeration temperature control points., • Ensure Team Member and guest safety throughout the shift;, • Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift.QUALIFICATIONS:, • Minimum of High School Diploma or equivalent required, some College preferred, • Must be 18 years of age or older, • Minimum of 6 months of previous food service or restaurant supervisory experience, • Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly, • Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects, • Takes initiative, • Has excellent verbal and written skills, • Is a brand ambassador both in and outside of the restaurantADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. • Ability to lead, motivate, and empower the Caf Lola Team Members to higher levels of performance, • Ability to align crewmembers with Caf Lola culture by balancing working hard and having fun, • Ability to manage basic tasks, the restaurants Team Members and fiscal operations, • Ability to manage all public dealings in a professional manner Ability to recognize problems and problem solve, • Ability to accept feedback and willingness to improve, • Ability to set goals, create plans, and convert plans into action, • Ability to measure performance, subjectively and objectivelyBENEFITS/PERKS:, • Annual Paid Vacation - Up to ten (10) days per calendar year, • Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position, • Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration, • Complimentary Team Member Meal & Drink while on Shift, • 50% Discount off any item at any time

Job Description Job Summary: As an Executive Sous Chef, you will have the satisfaction of providing supportive leadership to kitchen staff throughout food Service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and take on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. With your attention to detail and high personal standards you will cater to guests’ sophisticated tastes, helping create a dining experience they will savor long after they have taken the last bite. Duties/Responsibilities: Duties include, but are not limited, to the following: 1. Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. Represent the commissary kitchens in divisional, property or corporate meetings., 2. Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff., 3. Manages Human Resources responsibilities for commissary kitchens to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements., 4. Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality., 5. Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties., 6. Assist in development of seasonal menu, recipes and proper execution or process as directed by executive chef., 7. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes., 8. Conduct hands on teaching and kitchen training., 9. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience. 10.Communicates effectively and professionally with vendors orders, product specifications, and delivery schedules. 11. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the venue floor., 12. Maintain positive guest relations at all times., 13. Following all health and safety regulations maintain hygiene and kitchen sanitation., 14. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day., 15. Meet with Executive Chef regularly to discuss menu and regular daily kitchen agenda., 16. Assist in planning strategies for improving staff performance and food quality., 17. Manage daily tracking of invoices, revenue and labor to meet financial targets., 18. Assist with employee life cycle from interviewing through separation., 19. Conforming to the department grooming standards, uniform or attire, and jewelry policy., 20. Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members., 21. Perform all other job-related duties as requested. Required Skills/Abilities: · At least 1 year of experience as an Executive Sous Chef · At least 1 year of experience in union environment · At least 1 year of experience in banquets, high-volume kitchens, and/or food halls · Have interpersonal skills to deal effectively with all business contacts. · Professional appearance and demeanor. · Work varied shifts, including weekends and holidays. · High school diploma or equivalent. · Able to effectively communicate in English, in both written and oral forms. · Basic computer skills and experience with POS systems. · Knowledge of different types of tendering guest checks. · Positive attitude, self-motivated, energetic and is a willing learner. · Ability to professionally interact with C-Level Executives · Ability to interpret and make sound decisions on a P&L · Ability to follow directions makes quick decisions, and keep organized while under pressure. · Knowledgeable about health and safety regulations. · Must possess a Food Handler Safety Training Card Required Licensure: · Food Handler Safety Training Card · TAM Card

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Training & development Duties and Responsibilities: • Managing inventory so that all necessary ingredients are stocked for service., • Hiring new staff and providing training to facilitate quick acclimation., • Streamlining the kitchen processes to maintain prompt service times., • Working with the Chef de Cuisine, and other managers, to develop and maintain the restaurant menu., • Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels., • Creating schedules for all kitchen staff., • Tracking kitchen finances to identify areas of potential waste., • Covering call-out stations as needed., • Ensure consistent food quality and portion control according to recipes., • Conduct quality checks to maintain food standards and presentation., • Supervise and coordinate daily kitchen activities, including food preparation, cooking, and plating., • Provide guidance, motivation, and support to kitchen staff, resolving any conflicts or performance issues., • Maintain open and effective communication with front-of-house staff to ensure seamless service., • Report kitchen-related issues to upper management., • Follow all SNHD food and sanitation guidelines., • Must have a Food Handler Safety Card in Nevada., • Handle and store food products correctly (FIFO)., • All other duties as assigned.What We Are Looking For:, • Previous experience in a kitchen leadership role with a strong base of culinary knowledge., • Excellent communication and interpersonal skills., • Possesses problem-solving skills through the ability to diagnose and develop solutions., • Attention to detail., • Displays financial understanding., • Candidates must be able to bend and lift to 50 lbs., • Must be a team player and have a positive attitude., • Familiarity and knowledge of Asian cuisine and ingredients preferred., • Candidate must be able to work a flexible schedule and be able to work weekends and holidays. We offer competitive pay, paid time off, and benefits!

Job Description Job Summary Kitchen Supervisors serve an important role in the food service industry where they uphold employees to consistent standards of behavior. Your role is to provide managerial support when the General Manager isn’t available on-site. While most of your responsibilities will be similar as other employees on your team, you are also responsible for additional responsibilities like opening or closing the kitchen and delegating tasks and signing off on assignments. Kitchen Supervisors should also assist in resolving problems with guests, help employees on the shift, troubleshoot problems and document issues to report back to upper management. Job Responsibilities • Oversees staff adherence to customer service guidelines, • Oversees staff adherence to store operation policies and employee manual guidelines, • Assist with daily completion of forms for reporting including but not limited to Kitchen Line Checks, Housekeeping Checklists, Prep 1 and 2 PARs, waste log, etc, • Be prepared to provide feedback to GM to complete employee evaluations., • Be prepared to provide feedback to GM for counselling reports, termination, and termination reports., • Be a point of contact for BOH employee’s complaints and suggestions., • Work in conjunction with GM for BOH scheduling and meet labor and sales goals., • Oversee product ordering to match store needs based on product PARs, • Oversee integrity of orders and follow up if any discrepancies, as well as invoice matching and system entering., • Be prepared to follow training manual for orientation, training, and development of all BOH positions., • Oversee proper production flows during peak times, • Overseeing BOH line check completed, • Attend meetings and training sessions that may be required from time to time, • Monitor FOH and BOH sanitation procedures, • Oversees and monitors overall safety of employees and property, • Communicate and report problems with other management team members. Knowledge and Skills: • Ability to always deal tactfully and professionally with guests, co-workers, and the public, • Promote a positive and friendly team-work attitude in the execution of all duties, • Ability to follow directions and to remain calm during emergency situations, • Reasoning skills that include the ability to understand issues and process information for the purpose of giving and receiving feedback and instructions, • Compliance, • Physical and Mental Demands, • Able to be mobile and perform the physical requirements of the job to include bending, kneeling, stooping, reaching, pushing, pulling and repetitive motions, • Able to move intermittently throughout the workday, • Able to communicate orally, • Able to understand, remember and follow basic instructions and guidelines and perform basic operations The development of In-store personnel will be crucial for Store’s Optimal Results, Staff and Self Growth.

Job DescriptionDescription: Position Summary The Kitchen Supervisor supports the Chef team by leading BOH operations during assigned shifts, ensuring culinary excellence, recipe consistency, food safety, and efficient execution. This role oversees prep, line readiness, opening/closing procedures, and real-time problem solving to keep the kitchen running smoothly. The Kitchen Supervisor coaches cooks, upholds JAG standards, manages pacing during service, and collaborates with FOH leaders to support an outstanding guest experience. Key Responsibilities Shift Leadership & Culinary Standards • Act as BOH leader and point of contact during assigned shifts, supporting chefs with daily execution., • Conduct line checks before each service: temperatures, seasoning, recipe adherence, product quality, equipment readiness, and station setup., • Manage kitchen flow during service — ticket pacing, communication with expo, coordinating between stations, and troubleshooting bottlenecks., • Uphold JAG culinary standards, recipes, and plating guides, correct deviations immediately., • Lead kitchen opening procedures: prep review, walk-throughs, station setup, equipment startup, temperature logs, and cleanliness checks., • Oversee closing procedures: breakdown, labeling, storage, sanitation, equipment shutdown, waste logs, and nightly checklist completion., • Verify stations are clean, organized, and properly stocked for the next shift., • Maintain prep lists daily; assign tasks based on skill set, volume forecasts, and par levels., • Ensure proper rotation (FIFO), labeling, dating, and storage of all products., • Conduct ongoing quality control on prep, sauces, proteins, and mise en place., • Work on the line during busy periods or when staffing gaps require support., • Coach cooks and dishwashers in real time on technique, speed, organization, and JAG culinary behaviors., • Support onboarding and training for new team members, including station certifications., • Document performance feedback and communicate trends to the Chef team., • Maintain strict DOH compliance and proper food safety standards at all times., • Enforce kitchen hygiene: handwashing, glove use, uniform standards, and workstation cleanliness., • Verify allergy and dietary restriction procedures are followed., • Oversee safe equipment usage, chemical handling, and kitchen organization to minimize risk., • Support inventory counts, ordering, receiving, and product rotation., • Reduce waste through accurate prep, portion control, and communication with Chef team., • Track and escalate product shortages, quality issues, or over-prep risks., • Manage labor in-shift by reallocating tasks or adjusting deployment as volume changes.Requirements: Required Qualifications • 3+ years of strong cook experience with leadership potential., • Solid understanding of culinary fundamentals, food safety, and high-volume kitchen operations., • Ability to lead a team during service and maintain calm under pressure., • Strong communication skills; ability to work closely with FOH and Chef leadership., • Tech comfort (inventory tools, POS/KDS, Google Workspace)., • Ability to stand and work on your feet for extended periods (up to 8 hours)., • Frequent lifting, bending, reaching, and carrying up to 30 lbs., • Fast-paced environment with heat, steam, cold storage, and exposure to cleaning agents., • Competitive hourly pay with growth opportunities, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.

Job Description JOB SUMMARY The Kitchen Supervisor will be responsible for assisting in all aspects of kitchen duties and will be hands-on in the kitchen. This role will support the management of the kitchen staff and preparing meals. This is a temporary, full-time, Exempt role, based in Gerlach, NV running from April to August, 2026. The deadline to apply for this role is 5:00 pm Pacific on April 3rd, 2026. DUTIES & ESSENTIAL JOB FUNCTIONS Crew Management (40%) • Coordinate and assign tasks as needed for successful completion of meal service, including but not limited to prepping, serving, cleaning., • Address crew issues, and interpersonal conflicts within the crew following the Burning Man Project conflict resolution and de-escalation process., • Appropriately give both affirming and constructive feedback to crew members., • Comply with TSA for proper waste removal., • Address logistical issues as they arise to ensure the completion of vital tasks, including assisting in meal preparation or service or obtaining supplies from Reno. Food Service (35%) • Contribute to food preparation, service, and cleanup duties as needed., • Ability to work on each station in the kitchen, including but not limited to dishwashing, prepping, cooking, serving, and cleaning., • Scale recipes and produce lists for shopping as needed., • Responsible for knowing crew counts and dietary needs and posting them in clearly visible locations in all kitchens daily; Ensured options are provided for all dietary needs., • Responsible for timing and portion control when present., • Assistance in organizing and planning food service for special events. Kitchen Administrative Duties 20%) • Assist the Kitchen Manager in creating menus, shopping lists, and meal prep lists., • Schedule crew as needed to accommodate meal service and crew time best off., • Submit receipts and expense reports to management., • Update all Kitchen documents weekly. Other Functions and Responsibilities (5%) • Deliver meals as needed., • Perform other duties as assigned. LEARNING AND TEACHING • Documentation - Drives the creation, publishing, and maintenance of process documentation related to assigned duties., • Teaching – Takes a leadership role in the acculturation and training of staff. Teaches live or e-learning classes, as requested. Promotes a culture of teaching and learning throughout the community., • Mentoring - Mentors subordinates in acquiring the knowledge, skills, and experience that will allow them to advance in the organization. Aids, encourages and inspires their team., • Learning – Pursues ongoing learning in their area of expertise, working to stay current on emergent knowledge, skills, and processes., • Speaking – Represents Burning Man as a subject matter expert and culture-bearer, as requested. QUALIFICATIONS REQUIRED • Ability to adjust schedule seasonally to relocate and work in Gerlach, Nevada., • Worked in a kitchen and understands workflow, timing and overall kitchen stress., • Must have experience operating a fryer, flat top, convection oven, or traditional oven, as well as possess basic knowledge of knife skills., • Abide by the rules and codes of conduct described in the Manager Toolkit, NVO Compass, Ranch Protocols, and the NVO Kitchen S.O.P. PREFERRED • It is helpful if the candidate has previously been to Burning Man or is familiar with its culture., • Experience leading a team, including teaching, coaching, mentoring, educating, and redirecting. Note: If you have gained the necessary experience to succeed in this role and have acquired this experience in other ways, we encourage you to apply and share all relevant experience in your application. REQUIRED LICENSES/CERTIFICATIONS • Valid driver’s license and a good driving record. COMPENSATION: Individual compensation decisions are dependent on a variety of factors, including prior experience and geographical location. The anticipated pay rate for this position is $21 to $23__ per hour. PHYSICAL REQUIREMENTS/WORK ENVIRONMENT • Off-playa: This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing. This position will be physically demanding and requires individuals with good physical health, and endurance. Work will include the need to find and meet with department representatives who may not be in the vicinity therefore this could include walking or using some form of transportation. Much of the work will be in outside weather conditions and will be exposed to fumes or airborne particles as well as possible extremes in temperature., • On-playa: This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing. This position will be physically demanding and requires individuals with good physical health, and endurance. Work will include the need to find and meet with department representatives who may not be in the vicinity therefore this could include walking or using some form of transportation. Much of the work will be in outside weather conditions and will be exposed to fumes or airborne particles as well as possible extremes in temperature. NOTICE FOR ALL APPLICANTS: • Burning Man Project celebrates the importance of creating a diverse environment and enthusiastically encourages Black, Indigenous, Peoples of Color, LGBTQIA+, Immigrant, women, and people with disabilities, of all ages, to apply., • Burning Man Project provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. 9KXsEkrcS8

Job Description JOB OVERVIEW: The Pizza Chef candidate has strong experience making pizza from scratch, maintaining high-quality standards, and working in a fast-paced, team-oriented environment. This role plays an important part in delivering exceptional food and guest experiences across our venue JOB EXPECTATIONS: Responsibilities include, but are not limited to, the following: • Prepare pizza dough and sauces from scratch according to company recipes and specifications., • Expertly stretch, shape, and work with pizza dough to ensure consistency and quality., • Execute all aspects of food preparation with precision, efficiency, and attention to detail., • Maintain high standards of food quality, presentation, and portion control., • Ensure all menu items meet company specifications and quality., • Maintain a clean, safe, and sanitary kitchen environment at all times., • Follow and uphold all kitchen sanitation standards and food safety procedures., • Properly label, date, and store all food products; ensure strict adherence to FIFO (First-In, First-Out) rotation practices., • Regularly restock kitchen supplies and ingredients needed for service., • Assist in minimizing food costs and waste through proper prep, storage, and portioning., • Prepare and plan production one to two days in advance to ensure product availability and smooth shift coverage., • Maintain strong menu knowledge and ensure consistent plate presentation standards., • Communicate effectively with management, chefs, and front-of-house staff to address guest needs and operational issues., • Work collaboratively as part of a team, assisting both guests and fellow employees as needed., • Follow all company, division, and departmental policies and procedures. This position does have any supervisory responsibilities. REQUIREMENTS: (Include equipment knowledge/use) • Previous experience as a Pizza Chef or Line Cook in a high-volume restaurant preferred., • Strong knowledge of scratch cooking techniques, especially dough and sauce preparation., • Understanding of food safety, sanitation standards, and kitchen best practices., • Ability to work efficiently under pressure while maintaining quality standards., • Strong organizational skills and attention to detail., • Team-oriented mindset with excellent communication skills., • Flexible schedule, including nights, weekends, and holidays as required in hospitality environments., • Must be able to work under time constraints and within established deadlines., • Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach and balance when performing job duties in varying work areas such as confined spaces., • Physical ability and stamina to stand for long hours. • Work is performed indoors and outdoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Clique Hospitality makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Free uniforms, • Health insurance, • Opportunity for advancement, • Training & development Key Responsibilities Oversee daily kitchen activities, including prep, service, and closing procedures. Ensure all menu items are prepared according to recipes, portioning, and presentation standards. Enforce kitchen SOPs for cooking, sanitation, and safety compliance. Maintain all kitchen equipment and coordinate repairs as needed. Manage vendor orders, product rotation, and waste reduction practices. Responsible for ordering all food, chemicals, and disposables, ensuring accurate quantities, cost control, and timely delivery. Partner with the Director of Operations to meet food and labor cost targets. Maintain compliance with Health Department, OSHA, and company regulations. Demonstrate pizza-making skills, including dough handling, stretching, topping application, and baking. Ensure consistent execution of house dough formulas and fermentation processes. Train staff on proper pizza preparation techniques to maintain quality and uniformity. Monitor oven operations, including temperature control, rotation, and bake times, to ensure optimal product quality. Maintain high standards for pizza presentation, doneness, and flavor profile. Troubleshoot dough, oven, or production issues to prevent inconsistencies or delays. Staff Management & Training Recruit, train, and supervise BOH staff, fostering accountability and teamwork. Create and manage weekly schedules aligned with business needs and labor budgets. Lead pre-shift meetings and communicate effectively with FOH management. Conduct performance evaluations and issue coaching or corrective action when necessary. Provide ongoing training to maintain consistency, safety, and operational excellence. Quality Control Ensure all food meets company standards for flavor, presentation, and portion control. Conduct regular tastings and inspections to maintain consistency. Address and resolve any food quality or service concerns promptly. Inventory & Financial Management Manage inventory levels, ordering accuracy, and cost tracking. Review food and labor reports to maintain profitability and identify savings opportunities. Monitor and reduce waste through proper rotation and portioning practices. Health, Safety & Cleanliness Uphold sanitation and food safety standards at all times. Conduct regular deep cleans and ensure safe working conditions. Ensure compliance with all health and safety regulations. Menu Development Collaborate with the Director of Operations on menu updates and seasonal features. Maintain recipe accuracy and consistent portioning. Stay current on culinary trends and suggest creative improvements. Qualifications Experience: 2+ years as a Kitchen Manager in a full-service or pizza-focused restaurant. Knowledge & Skills: • Strong culinary and operational background with an ability in pizza making, • Excellent leadership, organization, and communication skills, • Proven experience managing costs, inventory, and staff performance, • Ability to thrive in a fast-paced, high-volume environment, • Commitment to maintaining quality, safety, and consistency

Job Description Executive Chef Location Las Vegas NV Employment Type Full Time Compensation and Benefits • Base salary: $95,000 to $110,000 annually depending on experience, • Quarterly bonus program up to 20 percent of base salary, highly attainable, • Comprehensive medical, dental, and vision coverage, • 401k retirement plan, • Paid time off and vacation, • Paid holidays, • Company paid life and disability insurance, • Professional development and advancement opportunities Position Overview We are seeking an accomplished Executive Chef to serve as the senior culinary leader for a high profile, high volume restaurant operation. This role is responsible for the overall performance, integrity, and direction of the kitchen, including food quality, financial results, operational discipline, and team development. The Executive Chef partners closely with senior leadership and corporate culinary teams to ensure the kitchen consistently reflects the concept’s standards, values, and culinary philosophy. This position requires strong judgment, hands on leadership, and full ownership of kitchen performance. Success in this role is defined by exceptional food execution, disciplined financial management, engaged leadership, and a culture rooted in respect, learning, and accountability. Core Responsibilities Culinary Leadership and Execution • Uphold consistent standards for flavor, presentation, and execution, • Lead daily line checks, tastings, and quality controls across all shifts, • Oversee menu execution, specials, and new menu development, • Approve and manage recipes, cost sheets, yields, and execution standards, • Maintain an active presence on the line to support training and accountability, • Ensure sanitation, food safety, and kitchen organization at all times Kitchen Operations and Financial Accountability • Maintain accountability for kitchen labor, food cost, and operating expenses, • Review daily and weekly performance against budgets and projections, • Adjust staffing, prep levels, and production based on business volume, • Oversee scheduling and labor planning, • Lead inventory management, purchasing, and cost control, • Review financial statements with leadership and identify risks and opportunities, • Develop and execute action plans to improve margins and performance Team Leadership, Training, and Culture • Build a professional, inclusive, and disciplined kitchen culture, • Lead by example in work ethic, communication, and accountability, • Hire, train, mentor, and develop BOH leadership and hourly teams, • Ensure all staff are properly trained and certified, • Conduct regular coaching and performance evaluations, • Maintain accurate training and personnel documentation, • Enforce company policies related to safety, conduct, and standards Leadership and Accountability • Serve as the primary culinary decision maker for the restaurant, • Partner with corporate leadership on strategy and initiatives, • Participate in leadership meetings and operational reviews, • Identify challenges early and take ownership of solutions, • Ensure systems and procedures are followed consistently, • Represent the brand’s culinary and hospitality standards internally and externally Expectations • Operate with full ownership of kitchen performance, • Remain adaptable and hands on in a high volume environment, • Demonstrate commitment to long term operational success, • Maintain professionalism and integrity at all times Physical and Work Requirements • Ability to stand and move continuously during extended shifts, • Ability to lift and carry up to 50 pounds, • Ability to work in a hot, fast paced kitchen environment, • Ability to work a minimum of 50 hours per week including nights, weekends, and holidays, • Ability to travel as required for business needs Employment Information • Employment is at will in accordance with applicable law, • Job responsibilities may evolve based on operational needs, • Equal opportunity employer, • Reasonable accommodations available

Job Description We are looking for a Kitchen Manager for PUB 365 who will be responsible for all back-of-house operations in a restaurant or food service establishment. ESSENTIAL DUTIES & RESPONSIBILITIES • The Kitchen Manager will lead and train kitchen staff, ensure food preparation, quality and presentation of a variety of food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to the restaurants standardized recipes., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen., • Ability to communicate clearly and effectively with staff, suppliers, and other departments within the restaurant., • Ability to identify and resolve problems quickly and efficiently, especially during busy periods., • Follows proper plate presentation and garnish set up for all dishes., • Monitor food quality, portion sizes, and plating to ensure consistency and compliance with health department standards., • Maintain sanitation and safety standards in the kitchen area., • Manage kitchen costs and keep weekly and monthly cost reports., • Handle inventory management and ordering of food supplies and kitchen equipment., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off peak periods as needed., • Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. Must obtain a Southern NV Health Dept Food Handlers Certification (present card at interview): Health Card Information. Must have flexible work hours and be available to work mornings, nights, weekends, and holidays.

Job DescriptionBenefits: • Flexible schedule, • Free uniforms, • Training & development, • Company parties, • Dental insurance, • Health insurance Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: • Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends, • Culinary training or certification is a must., • Strong commitment to providing superior customer service., • Patience and the ability to build trust with clients., • Adaptability to changes within the work environment., • Excellent time management skills., • Respectful and professional communication skills., • Knowledge of sustainability practices and willingness to follow them., • 10 hours per week to start and build up from there., • 5 years' experience as a professional chef (3-4 years DOE)., • Good at learning new software applications (like Parsley software).Responsibilities, • Create menus for clients on a weekly basis, • Shop at local markets for supplies, • Prepare a week's worth of meals in the client's kitchen, • Leave the kitchen spotless before heading to your next client, • Consistent communication with the company and clients, • Complete daily job report

Job Description Job Title: Executive Sous Chef Location: Mott 32 Department: Culinary Reports To: General Manager & Executive Chef About Mott 32: Mott 32 is a global award-winning luxury dining destination known for its refined Chinese cuisine, innovative techniques, and commitment to sourcing premium ingredients. Our culinary philosophy combines authentic flavors with modern execution, delivering an elevated dining experience rooted in heritage, precision, and hospitality. Position Overview The Executive Sous Chef is a key leader within the culinary team, responsible for overseeing daily kitchen operations, maintaining the highest standards of food quality, supporting menu development, and ensuring consistent execution. This role requires strong leadership, deep knowledge of Chinese cuisine (Cantonese, Beijing, and regional influences), and the ability to uphold Mott 32’s standards of excellence. Job Responsibilities • Assist the Executive Chef in all aspects of kitchen management, menu execution, and culinary operations., • Lead, train, and mentor the culinary team, ensuring adherence to Mott 32’s quality, flavor profiles, and presentation standards., • Maintain strict consistency across wok, dim sum, BBQ, and specialty Chinese cooking techniques., • Oversee prep planning, daily production, and real-time execution during service., • Ensure proper communication between front-of-house and back-of-house teams to support seamless service., • Uphold food safety, sanitation, and SNHD standards in all kitchen areas., • Monitor product quality, inventory levels, and cost control measures., • Participate in menu development, new dish testing, and seasonal offerings as directed by the Executive Chef., • Supervise staff scheduling, training plans, and performance management., • Foster a respectful, motivated, and culturally aligned kitchen environment.Job Responsibilities, • Minimum 5 years of progressive culinary leadership experience, preferably in high-volume fine dining or luxury Chinese cuisine., • Mastery of core Chinese cooking techniques (wok, BBQ/roasting, dim sum, stocks/soups, regional Chinese preparations)., • Fluency in Mandarin or Cantonese (required)., • Strong leadership, communication, and team-building skills., • Experience managing a diverse kitchen staff and navigating multicultural teams., • Proven ability to maintain high standards under pressure while ensuring consistency and efficiency., • Strong knowledge of food safety and sanitation standards. We are an equal opportunity employer. The information provided by you will be treated in strict confidence and used for recruitment purpose only. All personal data collected during the application process will be kept for 12 months after its completion and will be destroyed thereafter. Powered by JazzHR c3vN6IQz5M

Job Description Position Overview: The Kitchen Manager participates in the oversight and execution of the Museum's food service operations, with a primary focus on maintaining and enhancing the Museum's food offerings in our Concessions, Event Plaza, Speakeasy, and private event operations. As a Kitchen Manager, you will contribute to creating a unique, world-class guest experience by delivering exceptional service and ensuring memorable encounters. The Kitchen Manager’s responsibilities may include the daily and special event operations of those areas involved in providing food amenities to Museum guests, namely the Speakeasy, Speakeasy Kitchen, 2nd floor Concessions, Event Plaza, food service for public programs, private and special event operations. The Kitchen Manager participates in the oversight, performance coaching and professional development of line cooks and other employees who operate in the back of the house, for the 2nd floor Concessions and Underground kitchen. Reporting to the F&B Director, the Kitchen Manager is a key member of the management team, providing strong leadership in support of the mission, vision, and values of the organization. Major Tasks & Responsibilities: • Foster a culture of world-class service, ensuring exceptional guest interactions and maintaining a strong connection between the Museum and the public., • Work with the F&B Director to develop and deliver unique and memorable guest interactions, which highlight thematic food recipes, techniques, ingredients, and stories, imparting these to front of house staff for their guest engagement., • Oversee the presentation and staffing of all active kitchen areas at the Museum, setting standards and expectations for staff conduct providing guidance, coaching, and modeling exceptional hospitality behaviors., • Provide daily supervision and professional development of kitchen staff, ensuring appropriate supervision, coaching, and modeling of behaviors that are consistent with exceptional hospitality., • Oversee the kitchen operations, ensuring proper purchasing, inventory control, food safety, cleaning, and receiving that is highly efficient, diligent, and consistent for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationship with distributors, vendors and other outside parties to ensure reliable supply delivery., • Take an active role in scheduling, payroll approvals, and coordinating time off requests, ensuring appropriate staffing levels within budget constraints., • Support compliance with City of Las Vegas and Southern Nevada Health District regulations, including staff work cards, and food safety., • Contribute to refining standard operating procedures and providing specific training opportunities to improve staff performance., • Collaborate on the development and enhancement of the Museum's food offerings, including the cocktail program, food menu, and catering menu in the various F&B locations., • Work with F&B management, Sales, and Exhibits & Programs departments to develop menus for Museum events that maximize net revenues and maintain cost parameters. While ensuring world-class food offerings for facility rentals, public programs, and special events., • Stay informed about organizational and community happenings to provide guests with relevant information and actively promote upcoming programs and events., • Demonstrate leadership in fostering an innovative, inclusive, and excellent work environment., • Minimum of 4 years of experience in food service, catering, events, or related disciplines, with at least 2 years in a leadership role., • Proven track record of developing, motivating, and supervising a strong team of employees, with at least 2 years of supervisory experience preferred., • Strong leadership and management skills, with the ability to engage individuals from diverse backgrounds and handle workplace issues effectively., • Sensitivity and awareness of issues related to access and inclusion., • Ability to problem-solve and take ownership of situations, demonstrating sound judgment and authoritative responses under stress., • Excellent interpersonal, facilitation, and public speaking skills., • Creative mindset with a passion for innovation., • Enthusiasm for creating an unrivaled museum with an outstanding guest experience., • Comfortable working in a dynamic and evolving organization, embracing flexibility, teamwork, and a positive attitude., • Proficiency in MS Word, Excel, and Powerpoint, • Able to constantly operate a computer, phone, or other office productivity machinery., • Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs., • Able to work in confined locations., • Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and within refrigerated spaces., • Able to lead building evacuations and respond to other emergency situations., • Must have or obtain Food Handler’s Card upon placement. Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials. Powered by JazzHR RcsCcQ581R

Job Description The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime’s history and impact on American society. The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas. For more information, visit Position Overview: The Kitchen Supervisor participates in the oversight and execution of the Museum’s delivery of food service amenities, with a keen focus on establishing the Museum’s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected, and memorable encounters. The Kitchen Supervisor’s direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items. The Supervisor works in conjunction with F&B management to provide coaching and professional development of line cooks and will collaborate with the Museum’s concessions operations. Reporting to the F&B Kitchen Manager, the Kitchen Supervisor is a key member of the F&B team, providing strong leadership in support of the mission, vision, and values of the organization. Major Tasks and Responsibilities: * Work with the F&B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement. * Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct. * Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering. * Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO’s, 86’s etc. * Provide operational oversight, training, and participate in performance management for BOH staff. * Provide constructive and positive feedback to line cooks on a regular and timely basis. * Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience. * Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members. * Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&B management team. * Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering. * Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members. * Work with management to develop, continually evaluate, and improve upon Speakeasy’s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable. * Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials. * Work with the F&B Kitchen Manager to ensure the proper purchasing, receiving, and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery. * Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact. * Serves as a role model for guest service behaviors and adherence to the Museum’s Core Values. * Collaborate with Kitchen Manager, F&B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs to maximize net revenues while ensuring that such events are executed within the Museum’s world-class guest experience expectations. * Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests. * Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment. * Other duties as assigned. Experience / Qualifications / Requirements: * A minimum of 2 years of experience in food and beverage discipline. * Proven ability in developing, building, motivating, training, and supervising a strong team of employees. * Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues. * Demonstrable sensitivity and awareness of issues relating to access and inclusion. * Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills are necessary for responding authoritatively under stress. * Strong interpersonal skills and a proven ability to engage individuals of diverse backgrounds and experiences. * Creative, energetic attitude with an aptitude for innovation. * Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience. * Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities. * Proficient with restaurant management software, and POS equipment. * Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs. * Able to work in confined locations. * Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and refrigerated spaces. * Must obtain an Food Handler’s Card prior to start date. * Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe Alcohol (Nevada Restaurant Association) Education: Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials. Powered by JazzHR 1OvV4w8JPC

Job DescriptionDescription: Head Chef Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Culinary Operations. Culinary Leadership Work with the JAG culinary Team to create innovative and authentic menus. Educate self and team on regional history, culture and cuisine. Research and utilize industry trends, innovative techniques and environmentally friendly product/procedures. Be the expert of JAG standards. Understand, develop, coach and consistently execute JAG’s culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being present on the line during peak times, press events, and festival periods. Performance and Talent Development Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to your team in a timely manner and documented when appropriate. When necessary, create and implement action plans to overcome employee opportunities. Delegate appropriately and fairly to develop and motivate the team. Use education budgets to develop and educate the team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, management trainee and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interaction. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Responsible for the daily operations of JAG restaurants ensuring they operate efficiently and profitably. Understand, practice and teach JAG policies and procedures. Ensure concept and JAG vision and communicate policy to team and managers. Manage and oversee all day-to-day operations to maximize revenues and profits. Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (Culinary Operations Director, Director of Restaurants, R&D, finance, marketing, PR, events, HR) to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Share financial information with the management team to develop and to give them understanding about the impact of the decisions they make. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Requires manual dexterity to use and operate all necessary equipment. Requires working nights, weekends and holidays. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer

Job Description Position: Kitchen Manager / Lead Pizza Maker Compensation: $55,000 base salary plus tip participation (estimated additional $15K–$20K annually based on projected sales) Benefits: 401(k), insurance options, and professional development opportunities Role Summary: We are seeking a passionate and highly skilled Kitchen Manager / Lead Pizza Maker to oversee daily kitchen operations for a fast-growing, artisan pizza concept rooted in traditional techniques and modern creativity. This role is responsible for leading a small, high-performing culinary team while maintaining exceptional standards in dough production, fermentation, pizza execution, and overall kitchen operations. The ideal candidate brings strong artisan dough experience, leadership ability, and a genuine passion for pizza craft. This is an exciting opportunity for a rising culinary leader who values tradition while embracing innovation and brand growth. What you bring to the table: • Strong hands-on expertise in artisan pizza production, including dough handling, fermentation, stretching, topping application, and baking, • Experience producing high-volume, New York–style or similar artisanal pizzas while maintaining consistency and quality, • Ability to lead and supervise a small kitchen team, • Ability to oversee prep, service, and closing procedures while maintaining kitchen organization and cleanliness, • Familiarity with health department regulations, food safety practices, and sanitation requirements, • Strong administrative and organizational skills to support scheduling, reporting, and operational efficiency Why you’ll love working here: • Opportunity to lead within a fast-growing artisan pizza concept rooted in tradition and craft, • Competitive pay structure with tip participation and growth potential, • Supportive leadership culture focused on mentorship, training, and professional development, • Health stipend and comprehensive insurance offerings, • 401(k) retirement plan, • Collaborative, hospitality-driven culture that values accountability, teamwork, and character development Required Work Experience: • 2+ years of kitchen leadership experience in a pizza-focused or full-service restaurant environment, • Demonstrated experience working with artisan dough and fermentation techniques, • Experience managing kitchen operations including inventory, ordering, and cost awareness, • Proven ability to supervise and train culinary teams in a fast-paced environment Preferred Work Experience: • Experience in high-volume artisan pizza concepts producing large-format pies, • Background in scratch cooking or fermentation-driven cuisine, • Bilingual communication skills are a big plus, • Experience supporting new or growing restaurant concepts Personal Qualities: • Passionate about pizza craft, dough fermentation, and culinary tradition, • Natural mentor who enjoys teaching and developing team members, • Organized, accountable, and detail-oriented, • Strong leadership presence within a small team environment, • Adaptable, creative, and excited to grow with an evolving brand

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description We are seeking a Professional Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionLocal Italian RestaurantLocal Italian Restaurant