Chef jobs in Nevada - Page 4

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: Restaurant Manager KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff Job Description: The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service. Requirements: • Excellent verbal and written communication skills, • Excellent critical thinking and decision-making skills, • 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 oral and written forms, • Professional and polished appearance and demeanor Responsibilities: • Enthusiastically welcome every guest at the door, • Ability to clearly communicate with all guests, • Always approach and move towards the guest. Never wait for the guest to come to you, • Go above and beyond to accommodate guests’ special requests, • Graciously say goodbye to all guests and extend an invitation to return to visit soon, • Oversee daily restaurant reservations, pre-assign seating where necessary, • Answer restaurant telephone courteously and efficiently, • Escort guests to tables and assist in seating at tables; present menus and extend pleasantries, • Shut down podium and forward phones to voice-loop at end of shift, • Work as a team, assist with all guests’ and employees’ needs and inquiries, • Always maintain positive guest relations, • Resolve guest complaints, ensuring guest satisfaction, • Be familiar with all features and local attractions/activities to respond to guest inquiries accurately, • Monitor and maintain cleanliness, sanitation and organization of assigned work areas, • Perform all other job-related duties as requested Work Conditions: • The noise level in the work environment is usually loud, • The employee frequently is required to walk Preferred: • High school diploma or equivalent, • At least 1 year of hospitality sales and management experience, • At least 1 year of host person experience in a high-volume and/or upscale dining environment 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 Description 1228 Main by Wolfgang Puck is seeking professional, polished, and guest-focused Servers to join our front-of-house team. This role is ideal for hospitality professionals who are passionate about service, food, and hospitality excellence, and who thrive in an energetic, high-standard dining environment led by one of the most respected culinary brands in the world. Position Summary The Server is responsible for delivering an exceptional dining experience through warm hospitality, detailed menu knowledge, precise service execution, and strong communication with both guests and the culinary team. This role plays a central part in creating memorable experiences that reflect the quality, creativity, and service standards of the Wolfgang Puck brand. Pay: $12 / hour plus tips Essential Job Functions Guest Experience & Service Excellence • Greet guests promptly and warmly, creating a welcoming and professional first impression, • Guide guests through the menu with confidence, offering thoughtful recommendations on food, beverages, and pairings, • Take accurate food and beverage orders and enter them correctly into the POS system, • Deliver food and beverages with proper presentation and timing, • Anticipate guest needs and respond promptly to requests and concerns Service Execution & Standards • Maintain in-depth knowledge of menu items, ingredients, and preparation methods, • Uphold all service standards, sequence of service, and brand expectations, • Monitor tables throughout the meal to ensure satisfaction and proper pacing, • Process guest checks accurately and handle payments in accordance with company procedures Teamwork & Communication • Communicate clearly and professionally with kitchen staff, bartenders, and management, • Support teammates to ensure smooth, efficient service during peak periods, • Assist with side work, opening, and closing duties as assigned Professionalism & Environment • Maintain a polished appearance and professional demeanor at all times, • Keep service stations clean, organized, and well stocked, • Follow all sanitation, safety, and responsible alcohol service guidelines Qualifications • Previous serving experience in upscale casual, fine dining, or chef-driven restaurants preferred, • Strong communication and interpersonal skills, • Passion for hospitality and guest service, • Ability to multitask and remain composed in a fast-paced environment, • Flexible availability including evenings, weekends, and holidays What We Offer • Competitive Salary + Performance-Based Bonus Potential, • Comprehensive Health, Dental & Vision Coverage, • 401(k) with Company Match, • Paid Time Off, • Dining Discounts across Wolfgang Puck restaurants 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.

Job Description $18 - $21 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Host/Hostess/Reservationist is the forefront of any restaurant operation. This position is the first and last person a guest will interact with in the restaurant. Therefore, this position is one in which creates a lasting impression with all guests, and it is imperative that this impression is positive, gracious and professional. Most importantly, the Host/Hostess/Reservationist position will be supervising and coordinating the flow of the dining room and reservation book. Being such an important role within the restaurant, it is imperative that there be constant communication with the kitchen and restaurant managers which is the key to a successful service. Primary Job Duties: – Includes, but is not limited to: • Greet, interact, entertain and serve guests courteously and in a timely manner with an upbeat attitude graciously say goodbye to all guest and extend an invitation to return to visit soon., • Anticipate Guest needs and respond to all guest inquiries, request, directions and information in a courteous and polite manner., • Always go above and beyond to accommodate guests’ special requests., • Oversee daily restaurant reservations, pre-assign seating when and where necessary., • Communicate with management regarding special requests – responsible for conveying all such information to management., • Response to restaurant telephone calls courteously, quickly and efficiently (within three rings)., • Escort guests to tables and assist in seating at tables; presentation/knowledgeable on QR code menus and extend pleasantries., • Ensure to close podium and forward phones to proper extension at end of shift., • Work as a team, assist all guests’ and employees’ needs and inquiries., • Always maintain positive guest relations., • Resolve guest complaints when possible, ensuring guest satisfaction., • Be familiar with all features and local attractions as well as all features and attractions within Resorts World property to respond to guest inquiries accurately., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Maintain complete knowledge of scheduled daily activities, in-house groups, daily house count, table/seat/station numbers/ proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant., • Obtain and maintain position-specific licensing., • Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising and performs model/presenter tasks., • Assist in the development of promotional plans in order to increase business levels and sales., • Pose for pictures as requested by management, appear in uniform or designated (logo) apparel for promotional activities at or away from venue. Participate in marketing, publicity or media materials., • Maintain social platforms as indicated by management; post events, communications and participate in marketing campaigns via social media., • Ability to submit guests to the venues guest list, table reservations and focus on the development of personal clientele list., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc., • At least six months of previous experience as a host person in a fast-paced, high-volume and/or upscale restaurant or in a similar or related field., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • At least one year of hospitality, sales or management experience in a similar or related field., • Working knowledge of restaurant table management software (Open Table, Guest Center, SevenRooms)., • Previous experience in a large, luxury resort setting.

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

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Restaurant Manager is responsible for leading, educating, motivating and energizing the team to provide a world class dining experience. This role will ensure food and drink quality, while maintaining daily presentation of the restaurant. Primary Job Duties: – Includes, but is not limited to: • Administer all aspects of personnel to restaurant team members., • Interact with customers and guests to receive feedback on their service., • Provide ongoing education to team members on industry trends and service etiquettes., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Increase restaurant revenue through marketing strategies, networking and team member engagement., • Maintain inventory levels for food, supplies and equipment., • Manage budgeted revenue, cost of sales (COS), labor, supplies and operating cash flow (OCF)., • Audit monthly profit and loss statement and act on all variances., • Promote responsible alcohol sales and service and ensure compliance with local alcohol service regulations., • Assist with restaurant opening and closing responsibilities, when needed., • Escalate critical issues to General Manager or Director of Restaurants., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Required: • At least five years of experience working in a Restaurant in a similar or related environment., • At least three years of Restaurant management experience in a similar or related environment., • Working knowledge of general restaurant operations., • Proficient in restaurant financial management., • Working knowledge of restaurant management software system(s)., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to successfully lead and mentor a team., • Ability to work varied shifts, including nights, weekends and holidays., • At least 21 years of age. Preferred: • Previous experience working in a large, luxury resort setting., • Bachelor's Degree in a related field.

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

Job Description JOB SUMMARY: Under general supervision, directs overall operations for all food and beverage venues; creates/modifies server assign¬ments to ensure overall operational efficiency and excellent WE ROCK Guest Service, maximizes profitability and customer satisfaction through maintaining the highest service standards; supervises restaurant staff; and performs other duties as required. Works with Executive Chef to attend to the back of house operations. Maintains and tracks all labor spreadsheets. DISTINGUISHING CHARACTERISTICS: The position is distinguished from other food department staff by its responsibility for overall front and back of house operations and the supervision of other staff. SUPERVISION EXERCISED: Provides direction, establishes priorities, assigns tasks, coordinates work and/or monitors the work of other Steakhouse personnel. ESSENTIAL FUNCTIONS: (This class specification may not include all the duties listed, nor do the examples cover all the duties that may be performed.) Supervise front of house activities by establishing priorities, coordinating and monitoring the work of staff, including assigning tasks, scheduling Team Members and approving time off, administering corrective action, providing training and evaluating performance in order to correct deficien¬cies, improve productivity and promote smooth, efficient operations. Promote the success of the food revenues by reviewing menu and service requirements; inspecting table settings for correct placement, cleanliness and attractiveness; checking workstations assignments and pre/post shift duties and; managing the service received by the guests in order to achieve business/revenue goals. Select, supervise and evaluate assigned personnel; determine work performance standards; provide for staff training, work with Team Members to cor¬rect defi¬cien¬cies; implement corrective action and termination procedures. Establish review, revise and communicate policies to staff; ascertain the impact of new or revised policies and disseminate pertinent information to affected parties. Actively promote guest satisfaction and repeat business by maintaining contact with kitchen staff, management, serving staff and customers to ensure that dining details are handled properly and customers' concerns are addressed in a timely and mutually satisfactory manner. Provide excellent guest service by giving information about menu items and specials and making choice suggestions or recommendations upon request and; responding to additional service requirements to ensure excellent Golden Touch Guest Service. Respond to guests' questions, using the Quick Reference Guide, providing information about casino gaming promotions, special and other events and/or programs in order to assist guests, advertise marketing campaigns and encourage guest attendance and participation. Respond to public inquiries in a courteous manner to provide information within the area of assignment. ADDITIONAL RESPONSIBILITIES: Monitor the approved labor expenditures during the fiscal year by evaluating the need for budget or schedule augmentation and make decisions with the Executive Chef to adjust to meet the labor budget. (37% of revenues). Provide training and oversight to front of house supervisors and staff. Ensure that assigned staff performs duties and responsibilities in a safe and prudent manner, not exposing them or others to unnecessary harm or risk of on-the-job injury. Perform the full range of set-up, supervisor, host/ess, server and busser duties as necessary. Perform other duties as assigned. Job Posted by ApplicantPro

Job DescriptionDescription: 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: • Properly cleans and sanitizes all dishes, glassware, utensils and pots., • Responsible for maintaining organization and cleanliness of dish room and dish machine., • Assists with cleaning other areas of the restaurant as requested., • Operates dish machines and pot sinks to company and manufacturer specifications., • Uses proper measurements of detergent and sanitizer in the dish machine and pot sinks., • Ensures Dish machine and pot sinks are well maintained and calibrated to comply with sanitation codes., • Sweeps and mops floor., • Restocks all dishes, glassware, utensils, pots, and pans., • Removes all garbage and recyclables., • Breaks down, cleans, and sanitizes the dish machine and pot sinks at the end of a shift., • Keeps dish and other storage areas clean and organized., • Utilizes safe and sanitary procedures., • Performs additional responsibilities, although not detailed, as requested by a Chef, Management or Sous Chef at any time. What you can expect from us: • Competitive Pay with industry leading benefits, • Access to Medical, Dental, Vision, 401k., • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • Career Advancement opportunities Requirements: Skills & Conditions • Ability to physically handle knives, pots or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 80 pounds to every area of the kitchen., • Proper usage and handling of various kitchen machinery to include dishwasher, slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment., • Proper usage and handling of various chemicals., • This position will spend 100% of the time standing., • Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water., • Regular exposure to conditions that could lead to minor injuries such as cuts and burns., • Must be able to exert well-paced ability in limited space., • Must be able to bend, stoop, squat and lift up to 80 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer

Job Description JOB SUMMARY: Under general supervision, washes dishes, utensils and cookware; assists with food preparation as directed; cleans kitchen surfaces, floors and food storage area; disposes of garbage and refuse; and performs other duties as required. ESSENTIAL FUNCTIONS: (This class specification may not include all the duties listed, nor do the examples cover all the duties that may be performed.) Wash all dishes, glasses, utensils, cookware and related food preparation/serving items and equipment by following approved sanitation and safety guidelines, including operate commercial dishwasher; inspect, dry and store all cleaned items and equipment properly to ensure the highest standards of cleanliness and guest service. Peel, core, chop, clean and otherwise ready foodstuffs and ingredients for cooking, as instructed by the sous chef, in order to enhance timely meal preparation and advance excellent guest service. Maintain and operate commercial dishwasher(s) and other cleaning equipment at optimal temperature, checking the temperature according to schedule and adjusting as needed in order to meet standards of cleanliness and sanitation. Wipe spills and debris from floors and other work surfaces in a timely manner adhering to guidelines for safety and sanitation to ensure a safe and sanitary working environment. Empty waste receptacles and dispose of garbage in proper refuse containers on a timely basis during the shift to ensure a safe and sanitary working environment. ADDITIONAL RESPONSIBILITIES: Perform other duties as assigned. MATERIAL AND EQUIPMENT USED: Commercial dishwasher 3-compartment sink steel wool scrubbers sponges sanitation bucket Job Posted by ApplicantPro

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: The Restaurant Revenue & Events Manager is responsible for maximizing the restaurant’s topline revenue by curating, cultivating, and converting high-value guest opportunities — from private dining and group sales to on-site activations, brand partnerships, and maximizing reservations. Reporting to the General Manager and serving as a dotted-line partner to the Revenue & Relevance team, this role is focused on who is in the room, how the room performs, and how the brand shows up in market. The Restaurant Revenue & Events Manager is accountable for optimizing reservation flow, forecasting and tracking group sales performance, and driving initiatives that elevate both visibility and profitability. This highly cross-functional role operates at the intersection of sales, guest experience, marketing, and operations — requiring both strategic foresight and a strong floor-level presence to ensure every seat, space, and opportunity is maximized. This is a dynamic, cross-functional role that requires equal parts strategy, stamina, and floor presence. You’ll own the large-party and private dining pipeline, lead marketing activations, and elevate every guest interaction with creativity, confidence, and poise. What we offer: * Competitive salary + 1% commission on event sales * Health, Dental, Vision, and life Coverage * 401K with 3% company match * Bonus programs * Cell phone reimbursement * Pre-tax commuter benefits * Up to 50% meal discount at Mina Group restaurants * Flexible schedules * Fun, dynamic, and innovative atmosphere * Career advancement opportunities and progressive development plans Our Ideal Candidate is: Fearless when it comes to building relationships with tastemakers, concierges, and high-value guests. You thrive in fast-paced, high-pressure environments, and you bring energy and stamina to every service. You have a sharp business mind with a hospitality heart — able to balance revenue goals with unforgettable guest experiences. Whether it’s turning a simple booking into a memorable event, designing a new activation, or welcoming a VIP on a packed evening, you are ready to lead with confidence, creativity, and grace. What you bring to the table: Personal Attributes * Fearless connector with exceptional relationship-building skills * High energy and stamina, thriving in long, dynamic service environments * Grace under pressure with a polished, guest-first demeanor * Entrepreneurial spirit with creativity for activations and partnerships * Collaborative mindset with a passion for team success Professional Attributes * Proven success in event sales, private dining, or VIP guest relations * Skilled at managing large-party pipelines and optimizing reservations * Strong marketing instincts and experience with activations * Ability to interpret financial and guest data to drive revenue decisions * Excellent communicator — professional, persuasive, and approachable Basic Qualifications * 2–3 years of hospitality experience, preferably fine dining or luxury hotels * Bachelor’s degree and/or culinary degree preferred * Proficiency in Microsoft Office Suite; advanced Excel a plus * Familiarity with POS, CRM, and event management systems * Availability for evenings, weekends, and holidays as business requires Salary Range: Base + 1% commission on event sales based on Lead source The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job Description Now Hiring – Restaurant & Hospitality Professionals (Southern California) Are you currently working in the restaurant or hospitality industry and open to exploring new opportunities? We are partnering with a wide range of top concepts throughout Southern California – from quick service to fine dining, wineries, hotels, and everything in between Who appreciate the Las Vegas experience. Whether you are a seasoned General Manager, an ambitious Sous Chef, or a driven Front of House leader, our team can help connect you with the right fit. We’re actively recruiting for: • General Managers & Assistant Managers, • Executive Chefs, Sous Chefs & Kitchen Managers, • Directors of Operations & District Managers, • HR, Accounting, and Corporate Hospitality Roles If you’re interested in hearing about great opportunities across Los Angeles, Orange County, San Diego, the Inland Empire, and beyond, apply today. We’ll review your background and help match you with roles that align with your experience, lifestyle, and career goals. Apply today and let us help you take the next step in your hospitality career.

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. We use eVerify to confirm U.S. Employment eligibility.

Job Description $18 - $20 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Tortilla Maker will be responsible for supporting the outlet kitchen chefs and assisting with supporting kitchen staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards. Primary Job Duties: – Includes, but is not limited to: • Preparation of food according to restaurant recipes and/or guests’ request(s)., • Assist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc.…), when needed., • Maintain the highest level of food presentation and quality., • Ensure sanitation procedures and organization of work area(s)., • Adhere to all health code regulations and standards., • Maintain food and supply inventory and notify management of restocking requirements., • Attend and participate in daily briefings or pre-shifts., • Obtain and maintain position-specific licensing., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. Required: • At least two years of cooking experience in a full service restaurant or similar environment., • Ability to translate recipes into dishes., • Compatible knife skills., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • Degree in Culinary Arts or a related field or training., • Previous experience in buffet operations., • Previous experience in a large, luxury resort setting.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Employee discounts, • Free food & snacks, • Opportunity for advancement, • Paid time off, • Training & development Make a difference every day. • Spend your days building genuine relationships with each child., • Help children explore the world, improve their motor skills and grow their vocabulary., • Work with your co-teacher to implement the lesson plans from the research-informed Balanced Learning curriculum., • Maintain a well-kept classroom that encourages children to create, explore and make decisions with confidence., • Discover what works best for each child as you teach them about the world around them.Your benefits include:, • Generous PTO Plan, • Extra Paid Holidays, • Meals and Snacks from our School Chef, • Staff Break room with stocked coffee and tea bar, • Paid Primrose Trainings, • Career support with opportunities to advance within and obtain Child Development Associate (CDA) Lets talk about building a brighter future together.

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

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

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

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

Job DescriptionInternal Title:Marketing Specialist Job Type:Full TimeIn Office - Henderson, Nevada Disclaimers:- This is not a remote position.- We are interested in every qualified candidate who is eligible to work in the United States. Schedule:It’s important to note that for our marketing team, our ad campaigns are live 24 hours a day, 7 days a week, 365 days a year. Responsibilities may fall outside of Monday-Friday, 8AM-5PM. Some earlier, later, weekend, and/or holiday hours may be required. At a minimum, working a weekend day every four weeks and two holidays per year will be required. That being said, it is expected to maintain a standard 40-hour work week. Employees are encouraged to take a weekday off in lieu of a weekend shift being covered in order to protect a work-life balance. Salary:$70,000 - $90,000 / year About the Role:Join our dynamic team at Red Dog Media, where curiosity fuels our journey as we build a powerhouse performance paid search marketing company. As a Marketing Specialist, your mission is to execute all marketing opportunities in the world of resale tickets! In this role, the company will be relying on you to be an innovative problem solver as you constantly seek new knowledge to become both an expert and a leader in the pay-per-click field. All Marketing Specialists begin at the entry level, with opportunities to move up based on performance. Senior roles start at $110k+, with potential to earn up to $250k. Progression is based on impact, leadership, innovation, and minimum requirements in tenure length and performance assessment scores. Your Impact:- Maximize profitability for marketing opportunities while paving the way for future growth and automation - Ownership over Profit/Loss for pay-per-click (PPC) marketing campaigns- Creation, syndication, and management of pay-per-click campaigns- Management of tests and experiments- Develop and refine processes, bidding strategies, documentation, and automation - Competitive intelligence research- Leverage various statistical techniques to analyze data sets to discover trends/patterns to make predictions and business strategy suggestions- Data integrity- Follows project management from idea to implementation - Incorporate AI tools and models to enhance campaign optimization, forecasting, and automation To learn more about our marketing department, review this breakdown! A Day In Your Life:As a Marketing Specialist, your day-to-day will fluctuate as we aren’t looking for someone to pump out the same routine full of monotonous tasks day in and day out. You will deal with constant challenges as you refine and create new processes while managing our portfolio through profit maximization. Want an inside look at life at Red Dog Media? Check out this video! Who You Are:Our team of Marketing Specialists boasts a rich tapestry of backgrounds, valuing diverse experiences over specific qualifications. We prioritize potential and alignment with our core values – Be a Problem Solver, Be Curious, Be a Championship Teammate, and Be Better Than Yesterday – over prior PPC marketing experience. If you believe your skills could potentially transfer well to this role and the following traits describe you, we encourage you to apply: - Have a Bachelor's degree or higher- A data enthusiast with a knack for solving complex puzzles- An analytically-minded person with strong skills in statistics and algebra - A Microsoft Excel wizard - Expertise in AI-powered tools- Eager to learn and innovate, contributing at a high-performing level - A highly autonomous individual who drives initiatives forward with minimal oversight - Enjoys a challenge, competitive industry, and gamifying your work - Performs well under pressure with a sense of urgency- Values the independent nature of work - getting in the zone and going deep on a subject Bonus Skills: • Pay-per-click marketing experience, • Microsoft SQL (query creation), • Solid knowledge of Google Ads, • Experience with Google Ads Editor, • Google Analytics, • Microsoft Ads (Bing Ads), • Conversion rate optimization, • Power BI, • Tableau, • Machine learningIn the first 30 days, you will be expected to:, • Demonstrate familiarity with basic terminology and concepts in PPC marketing, • Understand the business model and business environment of affiliate secondary marketing, • Be comfortable addressing performance metrics within the team, • Demonstrate ability to follow meeting topics and process new information, • Begin at least 1 required educational courseIn the first 60 days, you will be expected to:, • Provide meaningful contributions to meetings (personal experience + data-driven evidence), • Demonstrate familiarity with proprietary technology, • Demonstrate familiarity with Google Ads Editor, • Complete 1 educational courseIn the first 90 days, you will be expected to:, • Demonstrate ability to successfully cover weekend shift with limited oversight, • Show increased complexity and nuance in work, • Provide higher-level contributions in meetings (case studies, data analysis, process brainstorming, etc.), • Demonstrate ability to take on smaller process improvement or data analysis tasks, • Complete a project: create a brand new campaign with customized landing page, • Complete two educational coursesBenefits:, • Group health care insurance – 100% of employee premium paid by company, • Dental & vision insurance available - 50% of employee premium paid by company, • 401k plan, • 401k match – immediate vesting up to 5% once eligible, • Flexible PTOPerks:, • Beautiful office space with live plants and floor-to-ceiling windows, • All hardware and software tools provided, • Employee development - courses, certifications, workshops etc. provided in order to invest in our employee’s growth, • In-office professional chef – prepares breakfast and lunch daily, • Requested beverages and snacks stocked, • In-office gym space available to all employees, • Employee appreciation program, • Team Time hangouts – each employee eligible for $200/month reimbursed for hanging out with coworkers outside of work, • Annual company parties

Job Description Avenir Women’s Health, our flagship hospitalist program, supports two robust hospitals in the Las Vegas/Henderson area. We are an OB hospitalist program that is patient-focused and evidence-based. We strive to provide an optimal level of care placing emphasis on patient safety, quality, and customer service. We are redefining the future of women’s health. Hera Women’s Health is a national collaborative practice of professionals advancing the next era of women’s health. As an innovative women's healthcare group in Nevada, we are looking to add superior OBGYN hospitalists to our already impressive roster of providers. In our groundbreaking model you will not only be supported by fellow hospitalists and practice OBGYNs, but also one of the largest MFM community practices in the country. Through a combination of value-based results and efficient protocols, we aim to provide better outcomes which exceed the standard of care and result in better outcomes for patient and baby. We are seeking skilled, compassionate, friendly and team-oriented OB/GYN Hospitalists to join our growing practice in the Las Vegas/Henderson metro area. The ideal candidate will be dedicated to delivering comprehensive obstetric care to patients of all ages, ensuring the highest standards of quality and patient satisfaction. You will enjoy: • Enhanced shift rates!, • Beautiful medical centers with state-of-the-art birthing center staffed with one of the most experienced and skilled teams in Nevada, • Full-time: 10-14 twelve-hour shifts per month, • Sunrise Hospital & Medical Center - Level III NICU, • Dignity Health St. Rose Dominican Hospital - Siena Campus - Level III NICU, • Close interaction, 24/7 support, and collaboration from our local MFM practice -integration with this team is key to how we operate!, • Opportunities for teaching residents, hospital staff and others, • Plus, opportunities to continue to learn and grow yourself with specific programs and initiatives including:, • Fetal monitoring certification, • Transvaginal cervical length (TVCL) assessment training with our MFMs, • BLS certification, • Opportunity to attend the critical care obstetrics course by the SMFM, • Basic OB ultrasound skills training with our MFMs, • Implicit bias training to reduce provider-related healthcare inequity, • Link to MFM practice with excellent infrastructure with EHR, voice dictation, PACS, genetic counselors, advanced practitioners, and top-of-the-line ultrasound equipment and specialists trained in detailed anatomic ultrasound, and fetal echocardiography., • An opportunity to make a positive impact with community OB/GYNs and make system-wide improvementsRequirements:, • Medical degree from an accredited medical school, • Board certification in Obstetrics and Gynecology, • Minimum 3 years' experience OB/GYN, • Valid medical license/ability to get medical license to practice in the state of Nevada, • Proven experience as an OB/GYN Physician, • Excellent clinical skills and ability to provide compassionate patient care, • Strong communication and interpersonal skills, comfortable working on a team, • Competitive salary including holiday shift pay and performance incentives enhanced by lack of state income tax, • Health, dental and vision insurance (with some plans offered at no cost to you or your family), • 401(K) with an annual matching program after one year of service, • Paid time off (PTO), • Malpractice Coverage, • Continuing medical education stipend in addition to opportunities and support for professional development, • Relocation assistance (if applicable), • No state income tax!, • Abundant cultural arts experiences: museums, galleries, live performances and the downtown Las Vegas Arts District, • First-in-class Spas, in addition to Celebrity Chef Dining, world class shopping and an outdoor enthusiast’s dream location, • Master planned residential communities offering diverse amenities, including Henderson, Summerlin, Paradise, Sunrise Manor and The Lakes, • Enjoy day trips to: The Grand Canyon, Valley of the Fire State Park, Zion National Park, Red Rock Canyon, Hoover Dam, Death Valley National Park, Antelope Canyon, Bryce Canyon National Park, Lake Mead, Horseshoe Bend SnCgxSshGK

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

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Model Assistant Bartender is responsible for assisting Model Bartenders in all operational duties. This position is key in ensuring guests have a satisfactory experience by maintaining clean bars and keeping the bar stocked with supplies. The Model Barback helps in marketing the nightclub, restaurant, lounge, pool and other services by offering a targeted guest base while focusing on the development of a personal clientele list. The ideal candidate always works in an efficient and professional manner while maintaining a positive attitude and delivering superior guest service. Primary Job Duties – Includes, but is not limited to: • Greet, interact, entertain and serve guests courteously and in a timely manner with an upbeat attitude., • Anticipate guest needs and respond to all guest inquiries, requests, directions and information in a courteous and polite manner., • Assist the Bartender by obtaining food and beverage orders from guests, organizing and prioritizing service per appropriate service sequence. Ensure that all orders are correct, properly presented and that special requests have been met., • Follow drink recipes when dispensing drinks and garnish beverages as needed per company standards and recipes., • Stock and setup/breakdown bar area daily., • Up sell guests by suggestively selling menu items, specials and beverages., • Recognize and cultivate regular guests and repeat business., • Maintain line of sight/atmosphere control by circulating through your work area during your shift., • Keep all work areas clean and free of dirty glass, ashtrays, etc. and ensure that all tables and chairs are set correctly. Sweep, mop, wash, and sanitize bar mats, polish, wash glassware as needed., • Recognize and acknowledge when guests are becoming intoxicated and/or are intoxicated and alert Manager of disruptive guests. Refuse further service of alcohol to overly intoxicated guests in a courteous and safety-minded manner., • Comply with all safety and health department procedures and all state and federal liquor laws. Ensure that guests are of legal age to consume alcoholic beverages., • Report any incidents of theft, vandalism or violations to management., • Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising by performing model/presenter tasks., • Maintain social platforms as indicated by management; post events, communications and participate in marketing campaigns via social media., • Assist in the development of promotional plans in order to increase business levels and sales., • Pose for pictures as requested by management, appear in uniform or designated (logo) apparel for promotional activities at or away from venue. Participate in marketing, publicity or media materials., • Obtain and maintain position-specific licensing., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc., • At least six months of experience in a fast-paced restaurant, nightclub or similar or related field., • Strong knowledge of spirits, wine, champagne, beer and mixed cocktails., • Previous experience modeling and presenting beverages., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Previous experience working in a fast-paced restaurant, nightclub, or day club., • Previous experience working in a large, luxury resort setting.

Job DescriptionJob Title: Lead Sommelier Report to: General Manager The Lead Sommelier at Mott 32 Las Vegas is responsible for curating, managing, and elevating the restaurant’s wine and beverage program in alignment with Mott 32’s global standards and refined Chinese culinary identity. This role combines deep wine expertise, leadership, guest engagement, and operational excellence to deliver an exceptional dining experience while driving beverage revenue and maintaining inventory integrity. Job Responsibilities: • Curate and maintain an award-caliber wine list that complements Mott 32’s modern Chinese cuisine and global brand standards, • Drive wine sales percentages of revenue and check average by meeting or exceeding targeted goals, • Lead all aspects of the wine program, including selection, pricing strategy, purchasing, inventory control, and cost management, • Collaborate closely with Executive Chef and management to create thoughtful wine pairings and tasting menus, • Serve as the on-floor wine authority, delivering elevated, knowledgeable, and personalized guest interactions, • Train, mentor, and develop the sommelier team and service staff on wine knowledge, service standards, and sales techniques, • Ensure proper wine storage, handling, and cellar organization in compliance with best practices, • Oversee wine service standards, including glassware selection, decanting, and presentation, • Analyze sales performance and guest preferences to refine offerings and drive profitability, • Manage relationships with distributors, wineries, and brand partners, • Support special events, VIP experiences, and private dining with customized beverage offerings, • Uphold all health, safety, and regulatory compliance requirements related to alcohol service, • Represent Mott 32 Las Vegas with professionalism and discretion, reinforcing its reputation as a premier fine-dining destination, • Manage accurate monthly inventory control and reviewJob Requirements:, • Minimum 5 years of progressive experience in high-volume fine dining or luxury restaurants., • Experience in POS editing, inventory control and financial performance reviews., • Strong leadership, communication, and team-building skills., • Level 3 Court Of Masters or above., • Proven ability to maintain high standards under pressure while ensuring consistency and efficiency., • Strong food and beverage product knowledge, • Ability to work nights, weekends, and holidays as required.We offer attractive remuneration package and long-term career development opportunities to the right candidate. Please send your full resume with current and expected salary by clicking "Apply". We are an equal opportunity employer. The information provided by you will be treated in strict confidence and used for recruitment purpose only. All personal data collected during the application process will be kept for 12 months after its completion and will be destroyed thereafter. Powered by JazzHR QwR2kA6IhX

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

Job Description $15 - $17 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Porter is responsible for maintaining the ¡VIVA! kitchen. This position will clean and sanitize the kitchen equipment, dining ware, and food preparation areas, as well as dispose of waste. Primary Job Duties: – Includes, but is not limited to: • Ensure all dining ware, kitchen equipment, kitchen surfaces, and floors are clean and sanitized throughout the outlet., • Empty, wash, and return waste receptacles throughout outlet., • Breakdown and organize cardboard boxes for recycling., • Operate mechanical vehicles for transporting large bins of product under strict safety guidelines., • Keep wash area and mop closets clean and organized., • Assist with any special cleaning projects, as assigned., • Adhere to safe handling, usage, and storage requirements of all chemicals and notify manager on duty when items need to be replenished., • Participate in pre-shift meetings., • Address any major odors and safety issues, as it relates to broken glassware and spills, in a prompt manner., • Take corrective action and notify management of any issues with the facility, equipment, or safety hazards., • Maintain a clean, sanitized and safe working environment in all food and beverage areas., • Maintain the proper operation of cleaning equipment/dish machines daily., • Adhere to ¡VIVA! company guidelines as stated in team member training manual and handbook., • Obtain and maintain position-specific licensing., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. Required: • At least six months of experience in Stewarding or in a similar heavy-duty cleaning field., • Ability to read and understand safety rules, operating and maintenance instructions, and procedure manuals., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays.

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

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

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Employee discounts, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development Make a difference every day. • Spend your days building genuine relationships with each child., • Work with your co-teacher to implement the lesson plans from the research-informed Balanced Learning curriculum., • Maintain a well-kept classroom that encourages children to create, explore and make decisions with confidence. Lets talk about building a brighter future together. Your benefits include: • Generous PTO Plan, • Extra Paid Holidays, • Meals and Snacks from our School Chef, • Retirement plan with company match, • Paid Primrose TrainingsDesired skills and experience:, • Must meet basic requirements of local child care regulatory agency, • Previous teaching or assistant teaching position in a licensed early childhood program preferred, but not required, • Knowledge of the social, emotional and creative needs of young children, • Must be able to lift up to 35 lbs. in connection with the handling of children for the facilitation of programs, child safety, and potential emergency situations. For Infant and Young Toddler teachers, must be able to properly lift infants into and out of a crib.Primary Responsibilities:, • Is responsible for the overall supervision and daily class functions of a group of children., • Observes all rules and regulations at Primrose School of South Reno and the local, state or national regulatory agencies pertaining to the health, safety and care of children., • Assesses each child's developmental needs on an ongoing basis., • Implements the approved lesson plans and daily classroom schedule in accordance with the Primrose Balanced Learning curriculum and programming., • Plans with a member of the Leadership Team the parent-teacher conferences and student evaluations., • Maintains an attractive, well-kept classroom that encourages children to create, explore and make decisions with confidence., • Provides verbal recognition and acceptance to children while providing clear and consistent expectations for the children's behavior., • Accepts responsibility for maintenance and necessary housekeeping duties of the classroom, common use areas and playgrounds., • Attends all required staff meetings, workshops and/or school functions., • Maintains overall professional personal appearance adhering to the guidelines offered in the Primrose School of South Reno Employee Handbook, • Assists in other capacities that Director, or designee, determines is necessary.

Job DescriptionInternal Title:Marketing Specialist Job Type:Full TimeIn Office - Henderson, Nevada Disclaimers:- This is not a remote position.- We are interested in every qualified candidate who is eligible to work in the United States. Schedule:It’s important to note that for our marketing team, our ad campaigns are live 24 hours a day, 7 days a week, 365 days a year. Responsibilities may fall outside of Monday-Friday, 8AM-5PM. Some earlier, later, weekend, and/or holiday hours may be required. At a minimum, working a weekend day every four weeks and two holidays per year will be required. That being said, it is expected to maintain a standard 40-hour work week. Employees are encouraged to take a weekday off in lieu of a weekend shift being covered in order to protect a work-life balance. Salary:$70,000 - $90,000 / year About the Role:Join our dynamic team at Red Dog Media, where curiosity fuels our journey as we build a powerhouse performance paid search marketing company. As a Marketing Specialist, your mission is to execute all marketing opportunities in the world of resale tickets! In this role, the company will be relying on you to be an innovative problem solver as you constantly seek new knowledge to become both an expert and a leader in the pay-per-click field. All Marketing Specialists begin at the entry level, with opportunities to move up based on performance. Senior roles start at $110k+, with potential to earn up to $250k. Progression is based on impact, leadership, innovation, and minimum requirements in tenure length and performance assessment scores. Your Impact:- Maximize profitability for marketing opportunities while paving the way for future growth and automation - Ownership over Profit/Loss for pay-per-click (PPC) marketing campaigns- Creation, syndication, and management of pay-per-click campaigns- Management of tests and experiments- Develop and refine processes, bidding strategies, documentation, and automation - Competitive intelligence research- Leverage various statistical techniques to analyze data sets to discover trends/patterns to make predictions and business strategy suggestions- Data integrity- Follows project management from idea to implementation - Incorporate AI tools and models to enhance campaign optimization, forecasting, and automation To learn more about our marketing department, review this breakdown! A Day In Your Life:As a Marketing Specialist, your day-to-day will fluctuate as we aren’t looking for someone to pump out the same routine full of monotonous tasks day in and day out. You will deal with constant challenges as you refine and create new processes while managing our portfolio through profit maximization. Want an inside look at life at Red Dog Media? Check out this video! Who You Are:Our team of Marketing Specialists boasts a rich tapestry of backgrounds, valuing diverse experiences over specific qualifications. We prioritize potential and alignment with our core values – Be a Problem Solver, Be Curious, Be a Championship Teammate, and Be Better Than Yesterday – over prior PPC marketing experience. If you believe your skills could potentially transfer well to this role and the following traits describe you, we encourage you to apply: - Have a Bachelor's degree or higher- A data enthusiast with a knack for solving complex puzzles- An analytically-minded person with strong skills in statistics and algebra - A Microsoft Excel wizard - Expertise in AI-powered tools - Eager to learn and innovate, contributing at a high-performing level - A highly autonomous individual who drives initiatives forward with minimal oversight - Enjoys a challenge, competitive industry, and gamifying your work - Performs well under pressure with a sense of urgency- Values the independent nature of work - getting in the zone and going deep on a subject Bonus Skills: • Pay per click marketing experience, • Microsoft SQL (query creation), • Solid knowledge of Google Ads, • Experience with Google Ads Editor, • Google Analytics, • Microsoft Ads (Bing Ads), • Conversion rate optimization, • Power BI, • Tableau, • Machine learningIn the first 30 days, you will be expected to:, • Demonstrate familiarity with basic terminology and concepts in PPC marketing, • Understand the business model and business environment of affiliate secondary marketing, • Be comfortable addressing performance metrics within the team, • Demonstrate ability to follow meeting topics and process new information, • Begin at least 1 required educational courseIn the first 60 days, you will be expected to:, • Provide meaningful contributions to meetings (personal experience + data-driven evidence), • Demonstrate familiarity with proprietary technology, • Demonstrate familiarity with Google Ads Editor, • Complete 1 educational courseIn the first 90 days, you will be expected to:, • Demonstrate ability to successfully cover weekend shift with limited oversight, • Show increased complexity and nuance in work, • Provide higher-level contributions in meetings (case studies, data analysis, process brainstorming, etc.), • Demonstrate ability to take on smaller process improvement or data analysis tasks, • Complete a project: create a brand new campaign with customized landing page, • Complete two educational coursesBenefits:, • Group health care insurance – 100% of employee premium paid by company, • Dental & vision insurance available - 50% of employee premium paid by company, • 401k plan, • 401k match – immediate vesting up to 5% once eligible, • Flexible PTOPerks:, • Beautiful office space with live plants and floor-to-ceiling windows, • All hardware and software tools provided, • Employee development - courses, certifications, workshops etc. provided in order to invest in our employee’s growth, • In-office professional chef – prepares breakfast and lunch daily, • Requested beverages and snacks stocked, • In-office gym space available to all employees, • Employee appreciation program, • Team Time hangouts – each employee eligible for $200/month reimbursed for hanging out with coworkers outside of work, • Annual company parties

Job Description SUMMARY: The Executive Chef is responsible for oversight of the complete back-of-house operation, including controlling all food-related costs, back-of-house team members, labor costs, food quality, and overall condition of the kitchen area. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Perform daily line checks and safety walk-throughs., • Responsible for the food budget and cost control of food and labor., • Investigate and review all sub-standard food with the BOH team., • Monitor food waste and implement solutions to reduce it., • Work with the Director of Food & Beverage on menu development and engineering., • Keep the kitchen running smoothly and adequately stocked with all necessary goods., • Create an environment of trust and mutual respect., • Responsible for the complete life cycle of all team members, including hiring, training, coaching/counseling, skill development, and terminations., • Monitor and maintain the highest standards of food and beverage quality, guest service, cost control, and service consistency., • Manage staffing levels and controllable costs to ensure they align with the budget., • Complete nightly logs and manager reports., • Monitor and enforce inventory controls., • Ensure accurate, up-to-date information on menu items and food allergens., • Recognize and cultivate regular guests and repeat business., • Respond to guest concerns/complaints and correct errors or resolve complaints., • Comply with all safety and health department procedures and all state and federal liquor laws., • Maintain company safety and sanitation standards., • Ensure complete and proper checkout procedures., • Assists and/or completes additional tasks as assigned. KNOWLEDGE / COMPETENCIES • Ability to communicate effectively across all levels of the business., • Skilled innovator and creative presence., • Expert knowledge of menu creation and engineering., • Exceptional organizational, PC, and operational skills., • Ability to align food and beverage offerings to each brand and guest demographic., • Ability to follow food and beverage trends to remain relevant., • Ability to train others on new recipes and/or recipe enhancements., • Ability to translate guest feedback into successful results., • Detail-oriented with proven time management skills., • Teamwork and collaboration skills., • Establishes leadership, direction and accountability for the Sous Chefs, stewarding and culinary team in each of the respective areas., • Provides mentorship to direct reports., • Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws 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 of this job. • Proof of eligibility to work in the United States., • 21+ years of age., • Valid Driver’s License., • Direct, proven successful experience with costing, working with financials, and purchasing., • Good communicator with strong writing and speaking skills. Bilingual (oral & written) a plus., • Expert in restaurant technologies., • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls., • Knowledge of state and local laws as they apply to labor and health code regulations., • Experience with POS systems and back office reporting systems., • Proper lifting techniques., • Guest relations., • Sanitation and safety., • Full-service restaurant operations., • Ability to communicate effectively and assertively in the English language, both verbally and in writing, with staff, clients, and the public., • Strong business acumen., • Ability to build relationships with vendors., • Ability to work independently and as a team. EDUCATION and/or EXPERIENCE Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. * High School Diploma or equivalent required. * Culinary Degree preferred. * Minimum of three (3) to five (5) years combined relevant experience. CERTIFICATES, LICENSES, REGISTRATIONS: • Clark County Nevada Food Handler’s Manager Card, • Clark County Nevada Non-Gaming Employee Card, • Alcohol Awareness Certification, • Valid Driver License LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. COMPUTER SKILLS Proficient in MS Office, Teams, and Outlook. The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.

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

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

Job Description Why Hera Women’s Health? At Hera, we believe women’s healthcare deserves higher standards where value is placed on the quality of care provided and the best patient outcomes are achieved. We believe by focusing on data-driven and sustainable ways of optimizing outcomes within a culture that promotes evidence, collaboration and leadership, we can and will achieve better healthcare for women and babies. Come join our team of Physicians, APPs, and Midwives in a working culture that feels like family! We are excited to expand our services and are actively growing our Midwifery Program to better serve our diverse and growing patient population. This is a unique opportunity to be part of a collaborative team that values the midwifery model of care and is dedicated to supporting women through every stage of life. Hospital Privileges: • Henderson: Henderson Hospital & Dignity St. Rose Siena HospitalWhat we offer:, • Competitive salary based upon experience and enhanced by lack of state income tax, • Comprehensive health, dental and vision insurance (vision is free for employees), • 401(K) with an annual matching program, • Paid time off (PTO) & paid holidays, • Malpractice Coverage, • Continuing education opportunities and support for professional development, • Opportunity to work in a collaborative and supportive team environmentYou will bring:, • A graduate of a nurse-midwifery program accredited by the American College of Nurse-Midwives (ACNM), • Must possess, or be able to obtain current unrestricted license, DEA and prescriptive authority (or eligibility) to practice in the state of Nevada as a CNM, • Minimum 2 years' experienceLiving in greater Las Vegas:, • No state income tax!, • Abundant cultural arts experiences: museums, galleries, live performances and the downtown Las Vegas Arts District, • First-in-class Spas, in addition to Celebrity Chef Dining, world class shopping and an outdoor enthusiast’s dream location, • Master planned residential communities offering diverse amenities, including Henderson, Summerlin, Paradise, Sunrise Manor and The Lakes, • Enjoy day trips to: The Grand Canyon, Valley of the Fire State Park, Zion National Park, Red Rock Canyon, Hoover Dam, Death Valley National Park, Antelope Canyon, Bryce Canyon National Park, Lake Mead, Horseshoe Bend WfRSsY8cll

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Employee discounts, • Free food & snacks, • Free uniforms, • Paid time off, • Training & development Make a difference every day. • Spend your days building genuine relationships with each child., • Help children explore the world, improve their motor skills and grow their vocabulary., • Work with your co-teacher to implement the lesson plans from the research-informed Balanced Learning curriculum., • Maintain a well-kept classroom that encourages children to create, explore and make decisions with confidence., • Discover what works best for each child as you teach them about the world around them.Your benefits include:, • Generous PTO Plan, • Extra Paid Holidays, • Meals and Snacks from our School Chef, • Staff Break room with stocked coffee and tea bar, • Paid Primrose Trainings, • Career support with opportunities to advance within and obtain Child Development Associate (CDA) Lets talk about building a brighter future together.

Job Description King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King’s Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Kitchen Manager: • Competitive Salary $70,304 - $80,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. * Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 2 years experience as a cook supervisor/Manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches