Chef & Cook jobs in Las Vegas, NV - Page 6Create job alerts

Job Description Looking for day and night shift Pizza makers for a growing pizza shop

Job Description The Prep Cook will function as an integral team member assisting in all aspects of each BOH department on a day-to-day basis, included but not limited to dish, prep, receiving, and the kitchen line. As a line cook you will directly report to your Lead Kitchen Assistant, Sous Chef and/or General Manager. General knowledge and ownership of each station will be key in performing this role, as well as maintaining a great number of interpersonal skills to uphold a professional environment, continuing self-education on current trends and industry standards will also be an important part of maintaining this role. Described below but not limited to, are daily tasks that you can expect to perform on varied shifts. • Maintaining all SNHD health code standards including keeping all documentation up to date, • Upholding all Makers & Finders Company Policies and Procedures, • Performing recipe execution to written specification as shown in recipe book, • Following “FIFO(First in first out)” for all products in-house, • Utilize ‘Jolt’ task and time management program for daily operations including opening / closing duties and verification as well as labeling for all food products, hot kept items, and tools., • Cook all raw meats to desired temp and use thermometer to verify doneness to prevent customer dissatisfaction and to help prevent food borne illness, • Ensure product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion, • Complete daily temperature logs for all equipment, • Keep work area clean by sanitizing, sweeping, mopping, and scrubbing any and all kitchen floors and equipment, • Clear of any and all items that are not necessary for your shift completion to prevent workplace accidents or distractions, • Perform additional tasks as assigned by both FOH and BOH management, • Practice and utilize all knife skills to ensure safe and measured cuts on both produce and protein, • Assist with inventory checking, receiving and placing orders with vendors, • Checking in and verifying all items from daily deliveries and stocking them in designated storage areas, • Attending any and all mandatory employee meetings, • Perform shift with mindful time-management to complete all tasks assigned within shift, • Reporting any violations of Makers & Finders Food and Sanitization procedures to upper management, • Health Card required PHYSICAL REQUIREMENTS Talking/Hearing: to communicate with public, staff and vendors Walking: to travel different levels of facility and other locations Sitting: to drive a vehicle and for computer work Standing: to put supplies away, to train, standing for long periods of time Lifting: to put supplies away Climbing: to inspect all areas of kitchen and bar Pulling: to open doors; to move furniture and supplies Pushing: to close doors; to move furniture and supplies Stooping: to inspect under equipment; to retrieve supplies at lower levels Crouching: to inspect under equipment; to retrieve supplies at lower levels Seeing: to drive a vehicle; to obtain information from written material, for computer work Carrying: to carry 40 pounds for 25 yards to maintain inventory. The Prep Cook is required to invest the time necessary to produce exceptional results. This position will also have a rotating irregular schedule including evenings, weekends, holidays and frequently a 5-day work week. Equal Opportunity Statement for Employment: Makers & Finders provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. Makers & Finders expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Company DescriptionMakers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality.Makers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality.

Job Description Job Summary As the Corporate Executive Chef, you will lead culinary training and execution within our locations to meet and exceed guest experience, operating, and financial goals. You will be a culinary standards leader, coach, and mentor and are critical to the consistent improvement of our culinary team. Key activities include: Culinary Training: Coaching and teaching location level chefs to achieve our culinary standards, signature programs and develop an evolving pipeline of new talent for growth Culinary Standards: Ensuring that all operational standards are communicated, understood, and met in existing locations through training, site visits, and partnership with the on-site management team, Director of Operations, and Corporate Leadership team. New Restaurant Openings: Support openings with menu support, product selection, and training of the organization culinary standards of scratch cooking resulting in well-trained, inspired teams. Innovation Engine: Working with collaborative resources to capture, leverage, and create a culinary, menu, and service innovation. Essential Functions · Leadership: Ensures culinary production appropriately connects to the organization's culinary standards. Ensures proper culinary standards and techniques to prepare food items, including production, presentation, and service standards. Trains and manage Executive Chefs to use best practice food production techniques. Coaches' employees by creating a shared understanding about what needs to be achieved and how to achieve it. · Full compliance with operational fundamentals: Managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems, ensure only authorized suppliers are used. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensure proper equipment operation and maintenance. · Compliance: Ensure compliance with food management, occupational and environmental safety policies in all culinary and kitchen operations. Comply with and train employees of all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour. Additional Responsibilities Include · Ensuring communication and understanding of organization standards and completing assessments on-site visits · Ensure quality, consistency, and adherence to standards in Food Management, Safety & Sanitation. · Select and develop recipes to establish presentation and implementation techniques, quality standards, and food cost targets for promotional menus. · Participate in special events / new sales and retention presentations to include culinary instruction, event-appropriate innovation, logistics, etc. · Support exciting business with trouble-shooting and correction of kitchen, operational standards, and food presentation issues. · Maintain and update organization Culinary standards as needed Qualifications · Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and leading a team is required · Experience working within a multi-unit, fine dining restaurant group · Must have the ability to coach others without formal authority · Associate or Bachelors' degree is preferred but not required with appropriate experience. · ACF Membership and Certification preferred · Must have a minimum of two-year culinary certificates from an accredited school or have related experience such as an apprenticeship. · Minimum 7-10 years kitchen experience, four years within an Executive chef role. · Experience within a high-volume environment · Prior experience training and leading the implementation of dining programs · Excellent presentation and culinary skills · Proven ability to coach and teach within the kitchen · Serve Safe Certified · Travel will vary between 70%-80% based on business needs with extended location stays for openings. · Must have a valid driver's license and be able to travel via airplane, car, or train

Job DescriptionDescription: About Viticus Group At Viticus Group, we are more than just an organization — we are a community of innovators, educators, and professionals dedicated to advancing science, medicine, and education. Based in Las Vegas, we provide hands-on continuing education courses, conferences, and training programs that connect experts from around the world with the latest advancements in research, technology, and practical application. Our mission is to bridge the gap between cutting-edge science and real-world practice, empowering professionals to take what they learn and apply it in meaningful ways that improve lives, industries, and communities. Are you someone who loves science, thrives on learning, and gets inspired by innovation? Join us as we teach and share the discoveries that drive progress — because at Viticus Group, education fuels innovation. JOB SUMMARY The Corporate Chef is a culinary leader responsible for shaping the culinary vision, strategy, and execution across Viticus Group’s operations and events. This role oversees menu innovation, food quality, and kitchen operations while ensuring cost efficiency, staff development, and compliance with the highest standards of food safety and service. The Corporate Chef plays a key role in aligning culinary operations with Viticus Group’s mission to deliver exceptional guest experiences and drive organizational growth. EDUCATION, EXPERIENCE SKILLS & ABILITIES EDUCATION • Culinary Arts degree or equivalent professional training preferred., • Advanced certifications in food safety, nutrition, or specialty cuisines a plus., • Minimum 7–10 years of progressive culinary leadership experience (Executive Chef, Corporate Chef, or similar role)., • Proven experience managing multi-unit or high-volume operations., • Demonstrated success in menu development, cost control, and P&L accountability., • Experience in the Las Vegas market or other competitive culinary environments strongly preferred. Culinary & Technical • Expert knowledge of diverse cuisines, cooking techniques, and current culinary trends., • Proficiency in food cost analysis, inventory management, and kitchen productivity metrics., • Strong knowledge of HACCP, food safety regulations, and health department compliance., • Proven ability to lead, motivate, and develop teams in fast-paced, high-pressure environments., • Strong organizational and project management skills with the ability to oversee multiple locations and events., • Demonstrated success in recruiting, training, evaluating, and retaining culinary talent., • Excellent communication skills with ability to collaborate across departments and with senior leadership., • Strong problem-solving abilities and capacity to make sound decisions under pressure., • Ability to foster a positive, collaborative, and innovative kitchen culture., • Vendor management skills with ability to negotiate and maintain strong supplier relationships. Culinary Leadership & Strategy: • Develop and execute comprehensive culinary strategies for all Viticus Group events and operations., • Lead menu development, seasonal planning, and recipe standardization to ensure consistency, quality, and profitability., • Collaborate with executive leadership to align the culinary vision with business objectives and brand positioning., • Stay informed on culinary trends, market demands, and competitive landscape to drive ongoing innovation., • Successful rollout of at least 2–3 new seasonal menus annually., • Maintain menu profitability margins of 30% + food cost efficiency., • Oversee kitchen operations, food preparation, and service standards across multiple locations., • Develop and manage annual culinary budgets, forecasting, and full P&L accountability., • Establish and maintain food safety protocols, HACCP compliance, and health department regulations., • Implement cost-control measures (food cost analysis, portion control, waste reduction)., • Oversee purchasing and vendor partnerships to ensure consistency, quality, and cost efficiency., • Maintain food safety/health inspection for "A" rating (Health Dept.), • Recruit, hire, train, and mentor kitchen staff including line cooks and culinary support staff., • Develop and implement comprehensive training programs to ensure consistent recipe execution and standards., • Conduct regular Staff performance evaluations and create tailored development plans., • Foster a positive, collaborative, and professional kitchen culture that promotes teamwork and retention., • Establish staffing schedules and labor management practices that balance efficiency with employee well-being., • Maintain employee retention rate of 85%+ within culinary team., • Conduct formal training sessions quarterly with documented outcomes., • Maintain the highest standards of food quality, taste, presentation, and service across all operations., • Conduct regular kitchen audits and quality assessments, ensuring compliance with company and regulatory standards., • Develop and enforce SOPs for food preparation, cooking, plating, and service delivery., • Partner with purchasing to ensure ingredient quality, consistency, and supplier accountability., • Consistent guest satisfaction score of 90%+ for food quality and presentation., • Conduct monthly kitchen audits, with results improving or maintaining a “compliant” rating. WHY YOU WILL LOVE WORKING HERE What sets us apart, however, is not just our commitment to excellence in education but also our dedication to creating a workplace that values each team member. At Viticus Group, we foster a sense of belonging, tap into individual passions, and provide an enjoyable environment that encourages personal and professional growth. We believe in work-life balance and inject fun into our professional ethos through team outings, contests, and shared lunches. Joining Viticus Group means being part of a dynamic and supportive community where your contributions are not only recognized but celebrated. PERKS • Competitive & Transparent Salary – Know what you're worth and be paid fairly for it., • Free Employee-Only Coverage – Medical, Dental, Vision, Short & Long-Term Disability, and Life Insurance – all 100% covered for you!, • 401(k) with 3% Company Match – Invest in your future with our retirement plan., • Supportive & Collaborative Work Culture – Be part of a mission-driven team that values connection, communication, and kindness., • Ongoing Professional Development – From workshops to conferences, we’ll support your growth every step of the way., • Wellness Programs – Take care of your mental and physical health with access to resources and wellness incentives., • Employee Recognition & Appreciation Events – We celebrate wins—big or small—throughout the year!, • Unique Industry Impact – Make a real difference in veterinary medicine and animal health., • Work-Life Balance – We respect your time with predictable scheduling and occasional flexibility. Viticus Group is committed to principles of equal opportunities for all employees. The Company will provide reasonable accommodations that are necessary to comply with State and Federal disability discrimination laws. General Requirements • Ability to sit, use hands and fingers, talk or hear, and smell continually., • Ability to stand, walk, and reach frequently., • Ability to frequently lift and carry up to 10 lbs., • Close vision required to see computer monitors, read documents, and operate copy and fax machines., • Work environment is indoors and climate-controlled., • Occasionally exposed to outdoor weather conditions., • Moderate noise levels as found in a business office with computer printers, households with TVs and dishwashers, and driving in light traffic.

Job DescriptionBenefits: • Flexible schedule, • Free uniforms 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: one-two weekdays, 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 Description: The Executive Chef reports directly to the Concept Chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Executive Chef is a role model and mentor to the chefs and line cooks and must maintain a professional appearance, language skills, and demeanor. Role & Responsibility: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style., • Management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up., • Achieve or exceed budgeted labor and other cost centers through proper planning and execution., • Oversee weekly and monthly inventories and ordering of food and supplies., • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations., • Retains a thorough and updated knowledge of company policies & procedures and regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date., • Menu development, standardized recipes, and presentation., • Prepare operational reports and analyses, setting forth progress and adverse trends and making appropriate recommendations., • Identify new culinary techniques and presentations., • Maintaining food quality and ensuring guest satisfaction, • Setting standards and always maintaining food presentation quality., • Ensuring that standard recipes are being followed at all times, • Sourcing out new products and supplies to constantly develop menus, • Constantly improving food production, • Resolving any problems that arise in the kitchen and seizing control of a situation., • Recruiting staff and monitoring their performance, • Stay current on restaurant industry trends., • Motivating staff and maintaining discipline by example., • Staff management includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees., • Responsible for inventory, purchasing, and receiving FOH and BOH products., • Enforcing strict health and hygiene standards., • Cooperating with front-of-house management and service staff regarding service issues, • Expediting during service, • Building apprenticeship and staff development programs., • Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu., • It is the Chef's responsibility to participate in service education through:, • Daily line-ups., • Quarterly menu meetings; and, • New server training programs, • It is also the Chef's responsibility to train the kitchen staff to produce meals promptly., • The goal is to execute all tickets in twenty minutes or less., • The Executive Chef is responsible for meeting the financial targets while achieving the food, quality, and service objectives., • Prepare operational reports and analyses for progress and adverse trends and make appropriate recommendations., • If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager., • Maintaining overall food & labor cost within budgetary guidelines., • Ensuring overall profitability of kitchen., • Managing kitchen staff to maintain goals., • Maintain a high level of cleanliness in the kitchen facilities., • The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area., • The Chef should make the appropriate assignments for his staff., • Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit., • Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives., • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws., • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems., • The noise level in the work environment is usually loud, • The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms, • Requires the ability to occasionally lift office products and supplies up to 50 pounds, • Degree in Culinary Arts, • 5 years minimum experience as an Executive Chef, • Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management., • Strategic thinking, business acumen, thoroughness, • Polished leadership and speaking skills, • Food Safety/Manager Certification, • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to write routine reports, purchase orders, menus and correspondence., • Ability to communicate to groups of customers or employees of the organization., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent., • Ability to solve practical problems and deal with a variety of concrete variables., • Prior experience in a unionized setting is preferred., • Experience with Latin cuisine preferred. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. V&E 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.

Job Description We’re hiring people to join our team as PASTRY COOKS! A Few of Our Pastry Cook Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) Created by Bill and Giuliana Rancic with RJ, Jerrod, and Molly Melman, RPM Italian offers modern Italian cuisine in an elegant yet urban atmosphere. Our menu is both sophisticated and unpretentious: from the simplicity of freshly prepared in-house pastas, like our signature Mama DePandi's Bucatini Pomodoro, to the textured flavors of whole wood-grilled Branzino, RPM Italian focuses on well-crafted and versatile interpretations of classic dishes. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify PASTRY COOK JOB DESCRIPTION Pastry Cooks are responsible for assisting in the preparation, production and presentation of baked goods, pastries and/or desserts. Essential Functions • Prepare, produce and present pastries/baked goods and/or desserts according to prescribed recipes and/or special requests, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively use and operate all necessary tools and equipment, including knives, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Ability to multi-task calmly and effectively in a busy, stressful environment, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties • Follow all prescribed portioning controls and par levels, • Maintain food safety and quality standards, • Ability to read a thermometer correctly and efficiently, • Communicate any food delays or issues to Coordinator, • Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity, • Accurately account for all items coming out of the station, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed

Job Description Job Title: Head Chef Status: Full-time Company: Evening Entertainment Group (“EEG”) Location: Bottled Blonde Las Vegas, Las Vegas, NV About Us: At EEG, we take pride in creating memorable experiences for our guests. We are a leading player in the hospitality industry, dedicated to providing exceptional service and ensuring our team members are at the heart of our success. As we continue to expand our presence in the industry, we are seeking a passionate and talented Head Chef to join our team. Job Description: As a Head Chef at EEG, you will play a vital role in supporting the expansion of our brand in the Las Vegas marketplace and be responsible for all back-of-house functionality of the business activities. The Head Chef must possess great leadership, and be able to build, grow, and develop a team of strong individuals with a comprehensive understanding of suggestive ordering, par’s, P&L, budgetary data, COG’s, costing, and menu development. Supervisory Responsibilities: • Trains and/or oversees training of kitchen staff., • Schedules kitchen staff, assigning roles based on experience and skills., • Supervises work product from kitchen and back-of-house staff., • Conducts performance evaluations that are timely and constructive., • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request., • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards., • Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability., • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste., • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed., • Maintains kitchen budget., • Sets prices for food items on the menu., • Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu., • Ability to produce an excellent culinary and restaurant experience for patrons., • Extremely creative., • Excellent verbal and written communication skills., • Excellent time management, scheduling, managerial, and organizational skills., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serves as a role model to demonstrate appropriate behaviors., • Ensures policies are administered fairly and consistently., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook., • At least three years of culinary managerial experience required., • Prolonged periods standing and preparing and cooking food., • Must be able to lift up to 25 pounds at times., • Competitive salary and benefits package, • Opportunity to play an integral role in a dynamic and growing team within the hospitality space Actual compensation packages are based on a variety of factors particular to each candidate, including, but not limited to skill set, experience, certifications, and geographic location.

Job Description General Description: Plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; review cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget Culinary 1. Develop recipes, menus, and determine best methods for execution, 2. Review menus and analyze recipes to determine labor and overhead costs, 3. Collaborate with management to assign prices to menu items, 4. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience, 5. Discuss menu planning and regular daily kitchen agenda with kitchen staff Training, Development, and Management of Kitchen Staff 6. Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes, 7. Provide hands on teaching and training for kitchen staff, 8. Develop and implement strategies for improving staff performance and food quality, 9. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day, 10. Interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff, 11. Enforce restaurant uniform and grooming standards, and jewelry policy. Manage Kitchen Operations 12. Oversee operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts, 13. Follow all health and safety regulations maintain hygiene and kitchen sanitation, 14. Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations, 15. Manage daily tracking of invoices, revenue, and labor to meet financial targets, 16. Manage vendors orders, product specifications, and delivery schedules, 17. Manage kitchen equipment maintenance and repairs, 18. Review work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the kitchen, 19. Manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and budgeted, 20. Estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased Guest Relations 21. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor., 22. Professionally resolve guest complaints with food or service Promote Restaurant Through Social Media Engagement and Digital Marketing Channels 23. Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories, 24. Share the restaurant’s Facebook posts through its own channels to promote brand awareness., 25. Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts, 26. Actively engage with customer review sites such as Yelp., 27. Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc., 28. Perform all other job-related duties as requested. Administrative and Legal 29. Ensure all permits and licenses are maintained, up to date and posted, as required by law, 30. Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor, 31. Monitor and take measures to minimize potential contractual, safety, and employment liability, 32. Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources, 33. Ensure that employees have all required certification validated (Sherriff Card, Health Card, TAM Card – Alcohol Awareness), 34. Respond to all government agency inquiries. KNOWLEDGE/SKILLS/ABILITIES: • Knowledge of food health and safety regulations, • Knowledge of menu and resource planning for high end restaurants, • Knowledge of seasonal ingredients and recipes, • Knowledge of flavor conformity and palatability of dishes, • Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts, • Ability to effectively communicate in English, both verbally and in writing, • Ability to manage kitchen operations and supervise staff, • Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team members, • Ability to work varied shifts, including weekends and holidays as needed, • Ability to interpret a profit and loss statement, • Ability to stay focused and make quick decisions while working under a fast paced and time pressured environment, • Ability to maintain a clean and professional appearance at all times QUALIFICATIONS: • Prior experience as an Executive Chef and developing recipes and menus in a high volume restaurant, • Prior kitchen management experience, • High school diploma or equivalent, • Must possess a Food Handler Safety Training Card

Job Description Join the world-renowned Wolfgang Puck Fine Dining Group at CUT Las Vegas, located inside The Palazzo at The Venetian Resort. Recognized as one of the premier steakhouses on the Las Vegas Strip, CUT delivers a modern, luxurious dining experience with a bold, globally inspired menu and award-winning service. With a focus on prime dry-aged steaks, seasonal ingredients, and innovative technique, CUT sets the standard for contemporary fine dining. We are seeking a driven and experienced Executive Sous Chef to help lead our high-performing culinary team in this dynamic, high-volume environment. Position Summary: The Executive Sous Chef is a key member of the leadership team and plays an essential role in daily kitchen operations. This individual will work closely with the Executive Chef to manage high-volume service, uphold culinary excellence, and lead a passionate and focused team. The ideal candidate is a strong leader with deep culinary knowledge, a commitment to hospitality, and proven success in managing food and labor costs in a fast-paced, upscale environment. Key Responsibilities: * Oversee day-to-day kitchen operations and ensure smooth execution of all services * Maintain the highest standards of food quality, consistency, and presentation * Train, develop, and mentor culinary team members * Manage ordering, inventory, and vendor relationships * Monitor labor schedules, control food and labor costs, and support financial goals * Ensure all food safety, sanitation, and cleanliness standards are met * Collaborate on menu development and seasonal updates * Lead by example in professionalism, work ethic, and teamwork Qualifications: * Minimum 5 years of experience as a Sous Chef or similar leadership role * High-volume kitchen experience is required * Upscale or fine dining experience strongly preferred * Strong culinary foundation and genuine passion for food and hospitality * Proven experience managing labor, purchasing, and food costs * Ability to lead, coach, and inspire a diverse culinary team * Excellent organizational, communication, and time management skills * Flexible schedule, including nights, weekends, and holidays Perks of Being Part of the Wolfgang Puck Family: * Competitive salary and bonus potential * Fully paid individual health, dental, and vision insurance * 401(k) with employer match * Dining discounts at all Wolfgang Puck locations * Opportunities for career growth within an iconic global brand * Dynamic and supportive leadership culture * And more! If you're a passionate culinary professional ready to thrive in a fast-paced, high-performance kitchen, we’d love to meet you. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. We use eVerify to confirm U.S. Employment eligibility.

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 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

Job Description Assists with the preparation, serving, and cooking of all food, including food for special events, when assigned. Ensures quality and presentation of every meal served to clients. Maintains cleanliness in the kitchen work area, dining room area, food preparation area, refrigerator, walk-in, freezer, and pantry.

Job Description Join the world-renowned Wolfgang Puck team at 1228 Main, where passion for quality, precision, and craft is baked into everything we do. We are currently seeking a dedicated and reliable Baker to support our high-volume bread and bun production for restaurants and clients across Las Vegas. Position Summary: As a Baker at 1228 Main, you will be responsible for producing a wide variety of breads and buns in large quantities for daily deliveries. We are looking for someone with general bakery experience and a solid understanding of the bread-making process—from mixing to shaping to baking. This role is specifically an overnight/early morning position (2:00 AM – 10:00 AM shift), ideal for someone who thrives in quiet, focused production hours and is dependable during off-peak schedules. Key Responsibilities: * Produce and bake breads and buns according to standardized recipes and daily production needs * Operate mixers, ovens, proofers, and other bakery equipment * Shape and portion doughs with consistency and accuracy * Maintain cleanliness and organization in the production area * Work efficiently in a fast-paced, high-volume environment * Follow all food safety and sanitation standards Qualifications: * General bakery experience required; basic bread knowledge strongly preferred * Familiarity with dough mixing, shaping, proofing, and baking * Dependable and punctual, with the ability to consistently work a 2 AM – 10 AM schedule * Ability to follow production schedules and recipe specifications * Must be dependable, punctual, and detail-oriented * Ability to lift up to 50 lbs and stand for extended periods * Team player with a strong work ethic and willingness to learn Perks of Being Part of the Wolfgang Puck Family: * Competitive pay * Fully paid individual health, dental, and vision insurance * 401(k) with employer match * Dining discounts at all Wolfgang Puck locations * Opportunities for career growth and development * Supportive, high-performing team culture * And more! If you’re passionate about baking and want to be part of an iconic culinary brand, we’d love to hear from you. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Baker José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fine dining and everything in between, JAG’ers know they all play a critical role in overall success of our brands. What we would like from you: · Leverage culinary skills, experience and technique to confidently prep and run a station during busy service. · Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest’s expectations. · A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage. · Understand all ingredients as they pertain to each recipe and preparation of each authentic menu item What you can expect from us: · Competitive Pay with industry leading benefits · Access to Medical, Dental, Vision, 401k, and even insurance for your pets · 50% off food at any of our restaurants · Flexible Schedules · Fun, Dynamic, Innovative atmosphere · Education Assistance/Tuition Reimbursement · Career Advancement opportunities . At The José Andrés Group of restaurants every endeavor is driven by the importance we place in our missions and core values. The diverse array of restaurants that make up José Andrés Group span cuisines and cultures, price points, and service styles. From two 2-Michelin-starred restaurants to game-changing small plates restaurants to fast-casual eateries and a food hall, the company offers unparalleled culinary experiences for every taste. Our restaurants serve a wide variety of global cuisines, including Spanish, American, Mexican, Greek, Peruvian and beyond, each one telling the unique stories gathered by José and the José Andrés Group team through years of travel, research, experimentation and inspiration. JoseAndresGroup is an Equal Opportunity Employer Requirements: Skills & Conditions • Previous experience as a baker or in a bakery environment is preferred., • Tasks include mixing and kneading dough, following recipes, ensuring quality control, and managing inventory for baking supplies., • Knowledge of workstation set up and maintain a clean and organized workspace, adhere to food safety guidelines, and collaborate with the kitchen staff to meet the restaurant's menu needs., • Thorough knowledge of menu items and service procedures., • Ability to take direction and work in a team environment and to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • This position will spend 100% of the time standing or walking., • 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 30 lbs. on a regular and continuing basis., • May be required to lift food items weighing up to 50 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with supervisors and other employees., • Requires manual dexterity to use and operate all necessary equipment., • Knowledge of baking techniques, ingredients, and equipment., • Ability to follow recipes and adjust as necessary., • Attention to detail and creativity, especially for baked goods

Job Description The Cake Decorator role is a key position. Cake decorators are responsible for making and decorating cakes to Baskin Robbin's standards. RESPONSIBILITIES: · Providing world-class customer service · Maintaining Baskin Robbin's high standards for product freshness and sanitation Icing, decorating, packaging, labeling, and pricing ice cream cakes for refrigerated cases o Frosting and decorating the nine basic designs o Knowing how to decorate the cakes that are available for order o Keeping the Cakery fully stocked o Ensuring that the cakery has at least one of each signature design o Stocking the novelty case with a minimum of nine cakes at a time · Creating unique ice cream cakes · Timely filling of customer special orders · Identify trends and take note of which designs sell the best · Having a backstock of five cakes per size · Preparing for upcoming holidays · Adequately stocking for busier seasons · Working all major holidays, excluding Thanksgiving Day and Christmas day. Requiring the Tuesday and Wednesday before Thanksgiving · Stocking novelty items · Stocking pies · Training a crewmember to properly make novelties · Training a crewmember to build cakes · Knowing how to open the store · Knowing how to scoop ice cream · Interacting with customers for cake orders and cake selection · Giving a weekly list of what needs to be ordered · Keeping deco packs at a par of two and in stock at all times · Be good at multitasking · Keeping work area clean and organized · Holding a manager level health card · Other responsibilities as assigned Company DescriptionFun! Plain, and simple. No creative or artistic skills are needed. Painting with a Twist is all about connecting with friends (or co-workers) over a glass of wine, your favorite snacks, and a night of laughs. It's the perfect way to unwind after a long day or week—an easy date night for you and your other half.Fun! Plain, and simple. No creative or artistic skills are needed. Painting with a Twist is all about connecting with friends (or co-workers) over a glass of wine, your favorite snacks, and a night of laughs. It's the perfect way to unwind after a long day or week—an easy date night for you and your other half.

Job Description Carama by Wolfgang Puck is seeking a skilled and passionate Pastry Cook to join our world-class culinary team. In this role, you’ll bring creativity, precision, and artistry to the kitchen as you craft desserts, pastries, breads, and confections that reflect the innovation and excellence of the Wolfgang Puck brand. This is a hands-on opportunity to work with premium ingredients, learn advanced pastry techniques, and contribute to an unforgettable dining experience for our guests. If you take pride in your craft, thrive in a fast-paced environment, and have an eye for detail and presentation, we’d love to meet you. What We Offer: * Competitive pay and comprehensive benefits * 401(K) Retirment Plan with 30% Employer Match * Fully paid individual health insurance * Opportunities for growth and advancement within the Wolfgang Puck portfolio * A dynamic, supportive team environment * Exposure to cutting-edge pastry techniques and high-quality ingredients * The chance to be part of a globally recognized culinary brand Key Responsibilities: * Prepare, bake, and present a wide variety of pastries, desserts, breads, chocolates, and specialty items * Assist in creating plated desserts, sauces, and ice creams that meet brand standards for taste and presentation * Maintain and execute standard pastry recipes with consistency and precision * Ensure all pastry and bakery production meets Wolfgang Puck’s quality, taste, and presentation standards * Maintain cleanliness, organization, and Health Department compliance in all pastry areas * Manage time effectively to meet production schedules and service timelines * Collaborate closely with the culinary team to deliver seamless service * Adhere to proper food handling, storage, and safety protocols Qualifications; * Culinary certification preferred, but not required * 2 years of experience as a Pastry Cook or in a similar pastry role * Basic knowledge of dessert plating, sauces, chocolate work, ice cream, and baking fundamentals * Must demonstrate punctuality, a strong sense of urgency, and excellent time management skills * Ability to thrive in a fast-paced, high-volume environment * Flexible schedule, including evenings, weekends, and holidays Knowledge, Skills & Abilities: * Strong understanding of pastry production, inventory control, and quality standards * Ability to execute precise recipes and create visually appealing presentations * Team-oriented with excellent communication and organizational skills * Knowledge of equipment care, food safety, and sanitation standards Physical Requirements * Ability to stand for extended periods and work in a fast-paced kitchen environment * Must be able to lift up to 25 lbs regularly and 50 lbs occasionally * Comfortable working around heat, sharp equipment, and kitchen machinery Work Environment: * Primarily in an indoor kitchen setting with exposure to ovens, mixers, steam, and cleaning agents * Moderate to high noise levels depending on kitchen activity Join our team and bring your pastry artistry to life at Carama! Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. We use eVerify to confirm U.S. Employment eligibility.

Job Description As a Baker at Sprinkles, you will contribute to the success of Sprinkles by baking all cupcakes, cookies, and brownies while ensuring proper rotation of products. This role is uniquely great for night owls or early birds, as sometimes you will arrive at the bakery as early as 12am. Your sweet spot is working in kitchens, and you are your best when hustling through a busy day of baking thousands of cupcakes. Without you, there would be no Sprinkles. Perks of Working with Sprinkles: • Benefit options include Heath, Dental, Vision, Life, and 401K, • Daily Pay option available to associates, • Sprinkles Associate Card to sprinkle the joy to your family, friends, and community, • Opportunity to do good – Sprinkles partners with several charities and community organizations, • Family Friendly Hours, • Paid parental leave & paid time off, • Chance to be a part of special memories that happen daily in our bakery, • Development and growth opportunities Responsibilities: • Follow printed bake sheet to ensure correct flavors and quantities are being baked., • Ensure cupcakes are being baked to Sprinkles specifications and standards every time., • Maintain clean ovens and baking areas in the kitchen., • Assist dishwashers and frosters with completing dishwashing as needed., • Train in frosting cupcakes and production prep duties to support as needed., • Adhere to all safety and sanitation guidelines., • Report to work at the scheduled time for each shift and fulfill the job requirements for the duration of the shift or until relieved of all duties by a direct supervisor., • Act with a high level of Detail when following instructions down to the dot on top of a Sprinkles cupcake., • Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm. Requirements: • At least 1 year of previous baking experience or professional baking certification., • A passion and love of the Sprinkles product, brand, and experience., • Ability to work a changing schedule that can begin between Midnight and 3am., • Can work well under pressure while being mindful of timers and maintaining a consistent pace., • Ability to communicate verbally and understand and follow written and verbal instructions from management., • Must be able to move around the bakery as you bend down for bags and reach up for cupcake trays., • Can lift at least 50 pounds, carrying cupcake trays, cupcake batter, frosting, and bags of boxed purchases., • Ability to work on your feet for hours at a time.

Job Description We pride ourselves in serving quality products and giving customer service. We are a specialty bakery that serves modern Filipino inspired pastries! Pastry Cook include - This “back-of-house” position is where it all begins. You take our top-secret ingredients and put them all together to create the best donuts, cronuts and pastries in the world. It’s a big responsibility that demands accuracy, timing, and pride that every donut looks and tastes perfect. Overview of Position: A Pastry Cook is responsible for preparing baked products such as croissants, cronuts, cakes, and other pastries. These products must meet Purple Potato's standards and exceed customer expectations. They demonstrate competency in a variety of store practices and procedures and adhere rigorously to store standards. A commitment to teamwork, a clean and professional appearance, enthusiasm, and a high energy level are necessary throughout the shift. One of the most important jobs in our company, this job requires a clean-as-you-go working mindset and a pleasant disposition. You are the Star of the Donut Theater! Position Responsibilities: Produce donuts that meet Purple Potato's standards by operating donut-making equipment. Prepare all ingredients necessary for pastry production Complete a proper production schedule on a regular basis, always striving to minimize waste. Inspect all pastries and remove any that are misshapen, too small, or otherwise imperfect. Regularly clean and perform preventive maintenance on equipment. Demonstrate ability to convert weights and measurements using the United States metric system. Maintain a pleasant and courteous demeanor. Practice "Clean as you go" techniques to maintain a clean work area. Demonstrate safety consciousness at all times and report all incidents to a manager. Assist in maintaining a high level of store sanitation and cleanliness. Report any equipment failure or issues to the manager in a timely manner. Consistently model all store policies, standards, and practices to ensure efficient processes are maintained and quality product is produced on your shift. Coach/train new employees in production. Performs other related duties as assigned. Essential Skills and Experience: Pleasant disposition, friendly, sociable, accommodating nature, and enthusiastic Practice "Clean as you go" techniques to maintain a clean work area Ability to make simple mathematical calculations Must be able to read and communicate using the English language Valued but not required skills and experience: Food Service experience Experience with basic equipment repair and maintenance Bakery/Cake Decorating experience Croissant making experience Must have valid Drivers License & ability to drive donuts for delivery. 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 duties of the job, the employee is occasionally required to stand, walk, climb; handle objects, tools, or controls; reach with extremities; hear, see and communicate with employees and customers. Must consistently lift and/or move up to 50 pounds, occasionally overhead. Must be able to dip two (2) donuts at one time. Work Remotely Benefits: • Employee discount, • Flexible schedule Work Location: In person

Job DescriptionDescription: Pastry Cook José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fine dining and everything in between, JAG’ers know they all play a critical role in overall success of our brands. What we would like from you: · Leverage culinary skills, experience and technique to confidently prep and run a station during busy service. · Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest’s expectations. · A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage. · Understand all ingredients as they pertain to each recipe and preparation of each authentic menu item What you can expect from us: · Competitive Pay with industry leading benefits · Access to Medical, Dental, Vision, 401k, and even insurance for your pets · 50% off food at any of our restaurants · Flexible Schedules · Fun, Dynamic, Innovative atmosphere · Education Assistance/Tuition Reimbursement · Career Advancement opportunities At The José Andrés Group of restaurants every endeavor is driven by the importance we place in our missions and core values. The diverse array of restaurants that make up José Andrés Group span cuisines and cultures, price points, and service styles. From two 2-Michelin-starred restaurants to game-changing small plates restaurants to fast-casual eateries and a food hall, the company offers unparalleled culinary experiences for every taste. Our restaurants serve a wide variety of global cuisines, including Spanish, American, Mexican, Greek, Peruvian and beyond, each one telling the unique stories gathered by José and the José Andrés Group team through years of travel, research, experimentation and inspiration. JoseAndresGroup is an Equal Opportunity Employer Requirements: Skills & Conditions • Ability Knowledge of workstation set up and maintain a clean and organized workspace, adhere to food safety guidelines, and collaborate with the kitchen staff to meet the restaurant's menu needs., • Thorough knowledge of menu items and recipes., • Ability to take direction and work in a team environment and to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • This position will spend 100% of the time standing or walking., • 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 30lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 50 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating supervisors and other employees., • Requires manual dexterity to use and operate all necessary equipment.

Job Description Job purpose This role oversees all pastry and baking functions for all restaurants restaurant brands and will actively implement and develop new recipes and menus. This position will serve as the support and guidance for all pastry teams and will keep the brand consistent among all markets. The individual will leverage exceptional leadership skills to develop and coach the Pastry teams for success. Duties and responsibilities • Menu development for all existing and new locations, • Works collaboratively with each pastry team to increase dessert sales in their location, • Maintains cost control with inventory and purchasing, • Oversee recipe standardization, • Ensure plate presentation is correct and consistent, • Maintain inventory levels and assist locations with food and labor costs, • Maintain a well-organized kitchen in a clean and safe manner, • Reports profits and loss on dessert sales, • Trains and motivates Pastry teams with great leadership skills, • Ensures professional and creative presentation of all desserts and baked products, • Travels as needed to each market to train and develop new pastry teams, • Creates pricing for desserts and supplies, • Creates seasonal menus by region to support pastry sales and growth., • Proves strong communication with each Restaurant team, • Holds weekly/monthly/quarterly strategy meetings with Pastry team to discuss growth potential, • Compares similar businesses in the area and stays up to date on new trends to stay competitive Qualifications • Minimum 5 years experience in true first-level management, • Requires an understanding of federal, state and local food sanitation regulations, • Bachelor Degree or Culinary Degree, • Ensures department goals & adhering to approved budgets, • Solid leadership skills, • Create recipes or follow existing ones using creative flair to their craft, • Able to work flexible hours necessary including off-hours, weekends and holidays, • Must have current licenses (i.e Food Handlers Safety & TAM cards) Physical requirements Must be able to stand and walk for long periods at a time. Must be able to lift up to 50 lbs.

Job Description Job Summary: The Pastry Cook’s responsibilities are to plan, set up and prepare quality products in all areas of the Pastry department to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items, in accordance with departmental quality standards and specifications. Essential Job Functions: • Understand and maintain all standard pastry recipes., • Ensure all food supplies necessary for service are in appropriate supply on a timely basis., • Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities., • Keep walk-in, prep area and equipment up to Health Department standards at all time., • Assists in producing and plating pastries and desserts, • Inspects orders to ensure high quality and presentation, • Work well under pressure of meeting production schedules and timelines for pastry needs, • Prioritize, organize, delegate work and follow through, • Produce creative and artistic food work, • Perform job functions with minimal supervision, • Work cohesively with entire culinary staff as part of a team, • Maintain food preparation handling and correct storage standards, • Support procedures for food & beverage portion and waste controls, • Follows proper handling and right temperature of all food products, • Performs other duties as assigned to meet business needs 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: High School Diploma or GED equivalent ; Culinary certification preferred Qualification Requirements: • Minimum 2 years prior experience as a Pastry Cook, • Demonstrate adequate pastry skills and operation, • Must be able to work a variety of shifts, including weekends and holidays, • Must be able to perform in fast paced environment Knowledge, Skills, & Abilities: • Knowledge of supplies, equipment, and/or services ordering and inventory control, • Ability to monitor and/or maintain quality control standards, • Ability to prepare and bake a variety of pastries, rolls and/or other baked goods, • Interpret and follow through on a variety of instructions furnished in written and oral form, • Ability to receive, stock, and/or deliver goods, • Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster. We use eVerify to confirm U.S. Employment eligibility.

Job Description CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef 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. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form 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, • 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 Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job DescriptionDescription: Take It Easy Roasters is a retail bakery, coffee roastery and commissary kitchen that is growing. We are looking for an experienced Assistant Baker to join our team. Hourly pay is $13.00 - $16.00 per hour, depending on experience. We are located at 3540 Wynn Rd in Chinatown (Spring Mountain Rd & Wynn Rd). Somos una panadería, cafetería y cocina de producción que está creciendo y contratando un Panadero/a temporal con experiencia. Pago es $13.00 - $16.00 per hour, dependiendo de tu experiencia. Estamos ubicados en 3540 Wynn Rd en Chinatown (Spring Mountain Rd & Wynn Rd). Opportunity for a permanent position may become available! ¡Oportunidad para una posición permanente será posible! Responsibilities • Time management- must be able to meet the daily quotas for the variety of pastries and production within the allotted time frame, • Reading recipes accurately, and do high volume productions in focused time periods, • Clean and organize the warehouse space, • Organize purchase orders and stage the orders with labels and identification numbers, • Understanding sanitation and health department regulation, • Maintaining a clean work environment which includes but is not limited to, washing dishes, sanitizing, porter duties, etc., • Must have a minimum of 6 months experience in a bakery setting (includes operating bakery equipment), • Recipe knowledge; Understanding of volumetrics and how to use a scale, • Be able to multitask with efficiency and work in a small space while maintaining organization and tidiness, • Must be able to work early AM hours with reliable transportation, • Health Card is required. Requirements: PHYSICAL REQUIREMENTS • Talking/Hearing: to communicate with public, staff, and vendors, • Walking: to travel different levels of facility and other locations, • Standing: to put supplies away, to train, standing for long periods of time, • Climbing: to inspect all areas of kitchen and bar, • Pulling: to open doors; to move furniture and supplies, • Pushing: to close doors; to move furniture and supplies, • Stooping: to inspect under equipment; to retrieve supplies at lower levels, • Crouching: to inspect under equipment; to retrieve supplies at lower levels

Job Description As a Shift Lead, you will contribute to the success of Sprinkles by assisting the management team with bakery operations to create and maintain the Sprinkles Experience for our guests and associates. You will be a leader to your peers, and a role model of the Sprinkles culture. If you enjoy leadership, this is the sweet spot to learn all things operations within Sprinkles! Perks of Working with Sprinkles: • Benefit options include Heath, Dental, Vision, Life, and 401K, • Daily Pay option available to associates, • Sprinkles Associate Card to sprinkle the joy to your family, friends, and community, • Opportunity to do good – Sprinkles partners with several charities and community organizations, • Family Friendly Hours, • Paid parental leave & paid time off, • Chance to be a part of special memories that happen daily in our bakery, • Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm., • Manage guest experiences, including answering emails, or collecting details on recent experiences as shared via phone, email, or online., • Deliver exceptional guest service within the standards of management and Sprinkles policies – Be a brand ambassador., • Manage shift expectations and contribute to the Sprinkles culture and experience., • Serve as a product expert by making recommendations as guests are ordering., • Practice proper credit card cash handling procedures with a smile., • Adhere to all safety and sanitation guidelines to maintain a clean and safe work environment behind the counter and in the dining area where applicable., • Assist with all cleaning duties as stated on opening/closing and weekly checklists., • Report to work as scheduled and fulfill requirements for duration of shift., • Box, package, or plate cupcakes and other bakery goods as needed., • This is an overnight position Requirements: • A passion and love of the Sprinkles product, brand, and experience., • A minimum of 1 year of experience in a shift management position or management position in a restaurant or within hospitality., • Ability to work a varying schedule including some weekends and holidays., • Ability to communicate verbally while understanding and following written and verbal instructions from management., • Can work well under pressure while maintaining a consistent pace throughout your shift., • Ability to be on your feet for hours at a time., • Can lift at least 50 pounds which can include carrying cupcake trays, cupcake batter/frosting, and bags of boxed purchases., • Must be able to move around the front of the bakery while bending down for bags and reaching up for cupcake trays. *Sprinkles is an Equal Opportunity Employer

Job Description Einstein Bros. Bagels At Coffee & Bagel Brands, our team has a common set of values that we call our Purpose & Heart. These are the behaviors that guide how we work, how we treat each other and how we treat our guests. Our goal is to create Bright Spots for each other and our guests every day. A Bright Spot is all about making someone's day and putting a smile on their face! About the Baker: • Rise and Shine! This role is the lynchpin to our team - rising (like our amazing bagels) while much of the world is still asleep to begin preparing our delicious bagels and bakery treats!, • The Baker is a non-tipped position and will be responsible for overall product inventory and baking processes in the store., • Maintains consistent inventory and flow of bagels while supporting daily catering goals., • Early risers!, • High school diploma or GED preferred., • At least one year of restaurant, retail or customer service experience preferred., • Must be at least 18 years of age., • Must have a valid SNHD Food Handler's Card (NV Health Card) The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Coffee & Bagel Brands reserve the right to add or delete duties and responsibilities at the discretion of the company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are committed to providing equal employment opportunity and equal treatment in employment without regard to race, ethnicity, color, religion, gender/gender identity or expression, sexual orientation, age, national origin or ancestry, physical or mental disability, military status or any other basis in protected by applicable federal, state and local law. Coffee & Bagel Brands makes employment decisions based solely on the basis of qualifications for the job. 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.

Job Description We are seeking a Wok Cook to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teamsCompany DescriptionNew popular Hong Kong BBQ restaurant in Las Vegas Southwest area. Expanding business plan on hand, need more energetic, positive team member to join. Lots of opportunities coming up.New popular Hong Kong BBQ restaurant in Las Vegas Southwest area. Expanding business plan on hand, need more energetic, positive team member to join. Lots of opportunities coming up.

Job Description Come join our Team. Busy Las Vegas Butcher Shops (3 Locations) looking for a highly motivated qualified Butchers. Must have 3+ years exp. in cutting/butchering meat. Must be able to process all primal cuts of Beef, Pork, Lamb & Veal. Ability to operate all butcher shop equipment. Cash handling/POS System and customer service is a must. Only qualified Butchers need to apply. We are hiring for all 3 locations. 7965 S Rainbow Blvd 89139, 6440 N Durango Dr 89149, 1550 W Horizon Ridge Pkwy 89012. All interviews are done at the Rainbow Location. Company DescriptionFull service Butcher Shop and DeliFull service Butcher Shop and Deli

Job Description Las Vegas Petroleum operates a variety of travel centers, featuring gas stations, convenience stores, and restaurant outlets. As part of our commitment to quality service and customer satisfaction, we are seeking motivated individuals for the combined roles of Crew Member/Cashier/Pizza Maker across our locations. Job Overview: In this versatile role, you will be responsible for providing exceptional customer service as a cashier, preparing delicious pizzas, and supporting overall crew operations. This position is perfect for individuals who enjoy a dynamic work environment and are enthusiastic about delivering great food and service to our guests. Key Responsibilities: • Customer Service: Greet and assist customers at the register, providing a friendly and efficient checkout experience., • Cash Handling: Process cash, credit, and debit transactions accurately using the Point of Sale (POS) system., • Pizza Preparation: Prepare pizza dough and toppings, assemble pizzas, and monitor cooking times to ensure quality and freshness., • Kitchen Maintenance: Maintain cleanliness and organization of the kitchen and cashier area, following food safety protocols., • Team Collaboration: Work alongside team members to ensure smooth operations and timely service throughout the travel center. Requirements • Previous experience in customer service, cashiering, or food preparation is preferred but not required., • Good understanding of food safety and hygiene practices., • Basic math skills for handling transactions., • Strong communication skills and ability to work effectively as part of a team., • Ability to adapt quickly in a fast-paced environment., • Reliable, with a positive attitude and willingness to work various shifts, including evenings and weekends. Weekly pay. Competitive hourly wage. Opportunities for growth and advancement. • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k, IRA), • Paid Time Off (Vacation & sick pay)

Job Description As an Shift Lead, you will contribute to the success of Sprinkles by assisting the management team with bakery operations to create and maintain the Sprinkles Experience for our guests and associates. You will be a leader to your peers, and a role model of the Sprinkles culture. If you enjoy leadership, this is the sweet spot to learn all things operations within Sprinkles! This role has varied start times including 1am, 3am, 5am, and 9am. Perks of Working with Sprinkles: • Benefit options include Heath, Dental, Vision, Life, and 401K, • Daily Pay option available to associates, • Sprinkles Associate Card to sprinkle the joy to your family, friends, and community, • Opportunity to do good – Sprinkles partners with several charities and community organizations, • Paid parental leave & paid time off, • Chance to be a part of special memories that happen daily in our bakery, • Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm., • Manage guest experiences, including answering emails, or collecting details on recent experiences as shared via phone, email, or online., • Deliver exceptional guest service within the standards of management and Sprinkles policies – Be a brand ambassador., • Manage shift expectations and contribute to the Sprinkles culture and experience., • Serve as a product expert by making recommendations as guests are ordering., • Practice proper credit card cash handling procedures with a smile., • Adhere to all safety and sanitation guidelines to maintain a clean and safe work environment behind the counter and in the dining area where applicable., • Assist with all cleaning duties as stated on opening/closing and weekly checklists., • Report to work as scheduled and fulfill requirements for duration of shift., • Box, package, or plate cupcakes and other bakery goods as needed. Requirements: • A passion and love of the Sprinkles product, brand, and experience., • A minimum of 1 year of experience in a shift management position or management position in a restaurant or within hospitality., • Ability to work a varying schedule including some weekends and holidays., • Ability to communicate verbally while understanding and following written and verbal instructions from management., • Can work well under pressure while maintaining a consistent pace throughout your shift., • Ability to be on your feet for hours at a time., • Can lift at least 50 pounds which can include carrying cupcake trays, cupcake batter/frosting, and bags of boxed purchases., • Must be able to move around the front of the bakery while bending down for bags and reaching up for cupcake trays., • This position will have varied shifts. Potential start time: 1am, 3am, 5am, or 9am. *Sprinkles is an Equal Opportunity Employer

Job Description We are seeking a Restaurant Sous 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. Job Responsibilities: • Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating., • Oversee kitchen staff, ensuring food quality, consistency, and presentation meet restaurant standards., • Monitor inventory and assist in ordering supplies while minimizing food waste., • Maintain a clean, organized, and safe kitchen environment, ensuring all food safety regulations are met., • Develop and introduce new dishes in collaboration with the Head Chef., • Train and mentor kitchen staff to enhance efficiency and skill development., • 2+ years of experience as a Sous Chef or in a similar kitchen leadership role., • Strong understanding of kitchen operations, food preparation, and safety procedures., • Ability to work in a fast-paced environment while maintaining high food quality., • Experience with Ethiopian cuisine is a plus but not required; a willingness to learn is essential., • Strong leadership and communication skills with the ability to manage a team., • Culinary school training is preferred but not required if equivalent experience is demonstrated., • Flexible availability, including evenings, weekends, and holidays.Company DescriptionLuhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.Luhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.

Role Overview Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! • Fast hiring process, • Flexible part-time or full-time schedule, • Growth opportunities, • Properly learn and execute all of our recipe procedures, • Maintain cleanliness throughout kitchen, • Follow company safety and sanitation policies and procedures, • Communicate ticket times to Team Members About You • Friendly, warm, and caring demeanor with Team Members, • Thinks and acts quickly in a fast-paced, high-volume environment, • Ability to use slicers, mixers, grinders, food processors, etc.

Role Overview Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! • Fast hiring process, • Flexible part-time or full-time schedule, • Growth opportunities, • Properly learn and execute all of our recipe procedures, • Maintain cleanliness throughout kitchen, • Follow company safety and sanitation policies and procedures, • Communicate ticket times to Team Members About You • Friendly, warm, and caring demeanor with Team Members, • Thinks and acts quickly in a fast-paced, high-volume environment, • Ability to use slicers, mixers, grinders, food processors, etc.

Role Overview Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! • Fast hiring process, • Flexible part-time or full-time schedule, • Growth opportunities, • Properly learn and execute all of our recipe procedures, • Maintain cleanliness throughout kitchen, • Follow company safety and sanitation policies and procedures, • Communicate ticket times to Team Members About You • Friendly, warm, and caring demeanor with Team Members, • Thinks and acts quickly in a fast-paced, high-volume environment, • Ability to use slicers, mixers, grinders, food processors, etc.

Role Overview Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! • Fast hiring process, • Flexible part-time or full-time schedule, • Growth opportunities, • Properly learn and execute all of our recipe procedures, • Maintain cleanliness throughout kitchen, • Follow company safety and sanitation policies and procedures, • Communicate ticket times to Team Members About You • Friendly, warm, and caring demeanor with Team Members, • Thinks and acts quickly in a fast-paced, high-volume environment, • Ability to use slicers, mixers, grinders, food processors, etc.

Role Overview Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! • Fast hiring process, • Flexible part-time or full-time schedule, • Growth opportunities, • Properly learn and execute all of our recipe procedures, • Maintain cleanliness throughout kitchen, • Follow company safety and sanitation policies and procedures, • Communicate ticket times to Team Members About You • Friendly, warm, and caring demeanor with Team Members, • Thinks and acts quickly in a fast-paced, high-volume environment, • Ability to use slicers, mixers, grinders, food processors, etc.

Role Overview Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! • Fast hiring process, • Flexible part-time or full-time schedule, • Growth opportunities, • Properly learn and execute all of our recipe procedures, • Maintain cleanliness throughout kitchen, • Follow company safety and sanitation policies and procedures, • Communicate ticket times to Team Members About You • Friendly, warm, and caring demeanor with Team Members, • Thinks and acts quickly in a fast-paced, high-volume environment, • Ability to use slicers, mixers, grinders, food processors, etc.

Role Overview Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! • Fast hiring process, • Flexible part-time or full-time schedule, • Growth opportunities, • Properly learn and execute all of our recipe procedures, • Maintain cleanliness throughout kitchen, • Follow company safety and sanitation policies and procedures, • Communicate ticket times to Team Members About You • Friendly, warm, and caring demeanor with Team Members, • Thinks and acts quickly in a fast-paced, high-volume environment, • Ability to use slicers, mixers, grinders, food processors, etc.

Job Description General Description: The Chef provides leadership, training, and hands-on management of the kitchen staff. The candidate must be proficient in various cooking techniques, know about Food and Labor cost management, and provide quality and consistent products to the guests. Essential Functions: • Manage all aspects of daily operations within their control, • Ensures that the standards of quality and service are maintained at the brand level, • Maintain the Quality and consistency of all food preparation and presentation., • Maintain cost controls through proper scheduling, ordering, and waste management, • Maintain and enforce all state and local health regulations, • Instill and demonstrate proper cooking techniques for students and staff, • Ensure a safe environment for staff and students to work and develop, • Development of menu ideas, including seasonal changes and specials, • Provide continued development to students and staff through mentoring, coaching, and positive reinforcement., • Ability to multitask in an ever-changing environment, • Show patience and compassion towards students, staff, and guests Associate Degree in Culinary Arts AND five (5) years of experience as a chef in a restaurant, hotel/casino, or catering. Experience working with diverse learners, basic computer skills, including use of Microsoft Office, Eatec (ordering), and ADP (payroll) (preferred). Experience and Education Substitutions: • Valid driver's license, • SNHD Food Manager Card, • Must be able to show proof of insurability on vehicles, • ServSafe Food Handler Certification (preferred) Note: An associate’s degree is required from an accredited educational institution to meet minimum qualifications.