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\n AMN Healthcare Allied is seeking a travel Outpatient Physical Therapy Assistant for a travel job in Las Vegas, Nevada. Job Description & Requirements\n \n • Specialty: Physical Therapy Assistant\n, • Discipline: Therapy\n, • Duration: 13 weeks\n, • 40 hours per week\n, • Shift: 8 hours, days\n, • Employment Type: Travel\n \n Job Description & Requirements \n Physical Therapist Assistant - Outpatient - (PTA) \n StartDate: ASAP Available Shifts: 8 D Pay Rate: $1606.00 - $1654.00 \n Las Vegas, NV, offers an unparalleled entertainment experience characterized by vibrant events, shows, and attractions that cater to every interest. Whether indulging in culinary delights, shopping at world-renowned venues, or taking in one of the many legendary shows, the city provides an engaging backdrop for both work and leisure. As a facility that has been recognized for award-winning outcomes, the clinic provides a dynamic environment focused on patient-centered care and professional growth. The ATI Clinic embodies a supportive and integrated work culture, emphasizing delivering high-quality healthcare services and a commitment to continuous improvement and professional excellence. Candidates can expect a role where they are part of a collaborative team dedicated to achieving superior healthcare outcomes. The opportunity also provides avenues for professional growth and specialization in a recognized facility dedicated to fostering a positive and innovative atmosphere. \n Required Qualifications \n Physical Therapist Assistant, Outpatient \n References: 1 Reference in entire work history \n License and OP experience are required. \n Preferred Qualifications \n Travel experience is preferred Facility Location \n Roll the dice and see what "lady luck" has in store for you in glittering Las Vegas! Filled with neon lights, spectacular attractions and mega-wattage fun, Las Vegas is undeniably the entertainment capital of the world. Gambling aside, Vegas is the place to see superstars in concert, catch breathtaking laser shows, take helicopter rides over the Grand Canyon and to experience life to its fullest. Job Benefits \n Allied travel assignments are typically for 13 weeks and offer generous packages that include: \n \n • Competitive pay rates\n, • Medical, Dental, Vision\n, • 401(k) and Flex Spending\n, • Life Insurance\n, • Accident and Short-term Disability Coverage\n, • Free Continuing Education\n, • Competitive Housing Deal\n, • Refer a friend and earn extra cash!\n \n \n About the Company\n \n At AMN Healthcare, we strive to be recognized as the most trusted, innovative, and influential force in helping healthcare organizations provide quality patient care that continually evolves to make healthcare more human, more effective, and more achievable. \n \n \n Physical therapist assistant, physical therapy assistant, physical therapy, PTA, therapy assistant, allied, allied health, rehabilitation assistant, rehabilitation, outpatient physical therapist assistant, outpatient PTA, outpatient\n \n AMN Healthcare Allied Job ID #3605578. Pay package is based on 8 hour shifts and 40 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: Physical Therapist Assistant - Outpatient - (PTA) About AMN Healthcare Allied\n \n AMN Healthcare is a leading force in the healthcare industry, committed to being the most trusted, innovative, and influential partner for healthcare organizations. With a focus on providing quality patient care, AMN Healthcare offers holistic solutions that reduce costs, streamline processes, and improve efficiencies. The company boasts over 30 years of experience and takes pride in staffing leading healthcare facilities with the nation's best travelers. As an industry leader, AMN Healthcare offers a diverse team dedicated to supporting healthcare workers and facilities, ensuring a personalized and supportive experience for both clients and candidates. \n \n Visit https://www.vivian.com/agencies/amn-healthcare-allied/ for more information. \n Benefits\n \n • Company provided housing options\n, • Medical benefits\n, • Dental benefits\n, • Continuing Education\n \n

Job Description We are seeking a dedicated and professional Gourmet Food Server to join our esteemed culinary team. The ideal candidate will bring a passion for excellence in food service, a commitment to unparalleled customer satisfaction, and a meticulous attention to detail. This is a part time position. Key Responsibilities: • Provide exceptional service to guests in a high-end dining environment, ensuring an unforgettable gourmet experience., • Present menu offerings with knowledge and enthusiasm, offering recommendations to enhance the guest dining experience., • Work collaboratively with the kitchen and bar staff to ensure timely and accurate delivery of orders., • Maintain a polished and professional appearance in accordance with the establishment's standards., • Manage multiple tables efficiently while maintaining a calm and welcoming demeanor., • Handle guest inquiries and complaints with diplomacy and tact, addressing any issues to enhance the dining experience., • Assist with the setup and breakdown of service stations and areas, ensuring a clean and orderly environment., • Adhere to health and safety regulations, upholding the restaurant's commitment to hygiene and sanitation. Qualifications: • Proven experience as a server in a fine dining or gourmet restaurant setting is essential., • Excellent communication and interpersonal skills., • Ability to multitask and remain composed under pressure., • A deep understanding of gourmet food and wine pairings is an advantage., • Basic math skills for handling cash and processing orders., • High school diploma or equivalent preferred; additional certifications in hospitality or food service are a plus., • Flexible schedule with the ability to work evenings, weekends, and holidays as required. What We Offer: • Competitive hourly rates., • Opportunities for career advancement within a renowned dining establishment., • A vibrant and supportive work environment with a focus on professional development., • Employee discounts and TDR. If you have a true passion for hospitality and a desire to create memorable dining experiences, we invite you to apply and become a part of our dynamic team.

Job DescriptionJob Description Located within Wynn Las Vegas, Tableau offers a bright and sophisticated dining experience overlooking the resort's gardens and pools. Known for its elevated breakfast and lunch offerings, the restaurant combines exceptional cuisine with attentive service, creating a welcoming atmosphere for resort guests and visitors alike. The Food Server plays an integral role in delivering the gracious hospitality and attention to detail that define the Wynn experience. Job Responsibilities: • Provide exceptional food and beverage service throughout breakfast and lunch periods., • Guide guests through menu selections, including daily specials, ingredients, preparation methods, and beverage pairings., • Anticipate guest needs and respond promptly and professionally to requests., • Accurately enter orders into the point-of-sale system and coordinate with culinary and support teams to ensure timely service., • Maintain thorough knowledge of all menu offerings, ingredients, allergens, and restaurant promotions., • Ensure tables are properly prepared, maintained, and reset according to outlet standards., • Process guest payments accurately and efficiently., • Maintain cleanliness and organization of service stations, dining areas, and side work assignments., • Build rapport with guests through personalized, engaging interactions that reflect Wynn's commitment to luxury hospitality., • Adhere to all company, departmental, health, and safety standards.Qualifications, • Must be at least 21 years of age., • Candidates must be able to communicate in English fluently and in a professional manner., • Requires a minimum of two (2) years of experience as a Food Server in a fine-dining restaurant., • Demonstrated wine, beverage, and food knowledge, with advanced service skills including wine presentation, wine service, and up-selling techniques., • Strong understanding of luxury hospitality standards and guest service etiquette., • Ability to anticipate guest needs and deliver personalized, attentive service in a fast-paced environment., • Requires the ability to work efficiently both independently and as part of a collaborative team environment., • Excellent communication, interpersonal, and organizational skills., • Professional appearance and demeanor consistent with Wynn Las Vegas service standards., • Must be able to obtain and maintain any licensing, certifications, or active work cards required for this position at all times, now or in the future. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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. Job Description: Server assistants must move quickly and efficiently, and maintain constant communication with the server on the status of each table. The server assistant needs to assist the server by ensuring that every guest’s needs and special requests are met. He/she is the backbone of the service team, making sure that the basics of service are met, from water service to resetting the table. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Ability to take initiative and exhibit flexibility, • Working knowledge of and comply with all departmental policies, service procedures, and standards, • Ability to lift up to 50 pounds repeatedly through service, • Working knowledge of correct maintenance and use of equipment, • Working knowledge of all Hotel services/features and local attractions/activities to respond to guest inquiries accurately, • Have interpersonal skills to deal effectively with all business contacts and provide exemplary guest service, • Professional appearance and demeanor, • Able to effectively communicate in English, in both written and oral forms Responsibilities: • Always maintain a professional attitude and courteous demeanor, • Maintain service stations and perform assigned side work duties before, during and after the shift, • Follow proper service procedures, • Maintain communication with other team members and front door staff, • Practice table maintenance with the guidance of the server throughout the dining experience in the most unobtrusive manner, • Rely on body language, facial expressions, eye contact, and non-verbal cues rather than verbal interruptions to determine the level of guest satisfaction • Always practice full hands in full hands out, • Assist your neighboring teammates with service, • Ensure that tables are reset within two minutes of your guests’ departure, • Bus each course according to Restaurant Service Standards Reference, • Complete any tasks as directed by management, including adjusting to changing duties and assignments as needed to support the team and restaurant Work Conditions: • The noise level in the work environment is usually loud, • While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell • The employee frequently is required to walk Preferred: • At least 2 years’ experience in a high-volume, upscale dining environment, • At least 1 year of hospitality sales and management experience, • High school diploma or equivalent EOE

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 • As a Cashier/counter server at our 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. location, you will take orders, both in-person and to-go, answer the phone, prep juice, prepare and stock coffee/espresso. Maintain to-go sauces, and make sure the counter is always stocked., • You will often be our guests' first point of contact as they enter the restaurant. You will communicate with our guests in a friendly and sincere manner, both in person and by telephone., • You may also need to guide our guests on the steps of service particular to our restaurant (ex. How/where to pick up food, order drinks, find a table, etc., • The way you perform your responsibilities, particularly when interacting with our guests, contributes to the overall flow of the restaurant. It is critical that you make our guests feel welcome. REQUIREMENTS • Be at least 16 years of age., • No previous experience is needed. We offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • A food enthusiast who can describe our amazing menu to our guests, • A standout player who enjoys making a difference, but is always willing to support the team, • A person who is eager to grow and sets high standards for themselves We use eVerify to confirm U.S. Employment eligibility.

Job Description Unidine is hiring immediately for on call WAITER/WAITRESS positions. • Location: Revel Las Vegas - 4940 South Conquistador Street, Las Vegas, NV 89148., • Schedule: On call schedule. Days and hours may vary. More details upon interview., • Requirement: Previous server experience required., • Pay Range: $18.00 per hour to $19.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Takes food and beverage orders and efficiently delivers items to dining room guests. Essential Duties and Responsibilities: • Promptly and warmly greet guests in the dining room; takes food and beverages in an efficient manner, following established steps of service., • Delivers food promptly and professionally; maintains safe food handling and sanitation standards. Follows up periodically to assist with any additional needs or requests., • Demonstrates complete understanding of menu items and ingredients. Advises guests on appropriate combinations of food and drinks when requested; accommodates reasonable requests and notes preferences. As needed, demonstrates knowledge of specialized diets and allergens., • Communicates directly with back-of-the-house staff to ensure that orders are delivered correctly and special requests are accommodated., • Exhibits exceptional communications skills and demonstrates ability to get along well with others. Remains flexible and patient when communicating with guests and staff., • Collects tickets and follow proper cash-handling procedures., • Promotes a clean, safe and neat environment for guests., • Maintains a high level of sensitivity and confidentiality regarding personal or medical information that is shared., • Promptly addresses complaints or issues; relays relevant information or complaints directly to supervisor., • Ensures that the dining room is properly set up prior to and after the service period; keeps area clean and neat while meeting established sanitation standards., • Operates a variety of equipment, including fire extinguishers, telephones, iced tea/soda machines, soup wells and coffee machines., • Works with staff of other departments to perform job duties during special events and functions., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyUnidine.pdf Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1576477

Job DescriptionJoin Our Team as a Cashier at Standard Restaurant Supply! At Standard Restaurant Supply, we’re more than just a store—we’re a community for culinary enthusiasts. Whether you’re a professional chef or a home cook, we’re here to inspire culinary creativity with our wide range of high-quality kitchen equipment and stylish appliances. Our team is passionate about delivering exceptional service and creating a welcoming environment for all. If you share our love for great customer experiences, we’d love to have you on board! Responsibilities As a Cashier, you’ll play a vital role in ensuring every customer has a positive experience. Your day-to-day will involve greeting customers warmly, efficiently processing transactions, and maintaining a clean and organized checkout area. You’ll also assist with answering customer inquiries, providing product recommendations, and ensuring that every guest leaves with a smile. This is a great opportunity to be part of a dynamic team where your contributions truly make a difference. Qualifications We’re looking for someone who is friendly, detail-oriented, and thrives in a fast-paced environment. To succeed in this role, you should have: • At least 1 year of experience in a cashier or customer service role., • Strong communication and interpersonal skills., • A passion for delivering outstanding customer service., • Basic math skills and the ability to handle transactions accurately.Benefits We value our team members and are proud to offer a comprehensive benefits package, including: • Medical, dental, and vision insurance., • Matching 401(k) program to help you plan for the future., • Paid holidays and paid time off to recharge., • Employee discounts to fuel your own culinary passions.Why Join Us? At Standard Restaurant Supply, we believe in fostering a supportive and inclusive workplace where team members feel valued and empowered. You’ll be part of a company that’s passionate about helping customers and employees alike achieve their goals. If you’re ready to bring your skills and enthusiasm to a company that truly cares, we’d love to hear from you! Ready to take the next step? Apply today and start your journey with Standard Restaurant Supply! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description The Role The Sous Chef reports to the Senior Sous Chef, Executive Chef, Chef de Cuisine and Corporate Chef. The Sous Chef must be able to assume the Senior Sous Chef’s responsibilities in his/her absence. The position’s main responsibility is for the hot kitchen line. While the Sous Chef may help out with menu planning and ordering, the primary responsibility is to help manage the staff and make sure that food is prepared, plated and served properly and efficiently. The Rewards As a Sous Chef, we don’t just give you a job you love, we like to reward you for all your commitment and dedication at work, these benefits include: • 50% Discount on food for up to 6 people to use in SUSHISAMBA® or Duck & Waffle restaurants, • Quarterly Bonus Program, • Paid Time Off, • Meals on Duty, • Health, Dental and Vision Insurance to Full Time Employees, • 'Refer-a-friend’ cash incentive scheme, • Employee Assistance Program which includes counseling and wellness resources, • Access to BenefitHub Discount Marketplace, • Job training and excellent internal growth opportunities, • Flexible Schedules The Requirements As a Sous Chef we would love you to have: • Associate's degree in Culinary Arts or formal apprenticeship program or equivalent, • Valid Food Safety certification, • 3 years minimum kitchen supervisor and/or management experience preferred, • In-depth skills and knowledge of all kitchen operations, • Strong understanding of purchasing, receiving, inventory control and stock rotation, • Ability to educate and demonstrate fundamental and advanced cooking skillsThe Restaurant: SUSHISAMBA celebrates the culture and cuisine of Japan, Brazil and Peru. The menus are a mix of new and signature dishes with an emphasis on bold flavors, the finest ingredients and artful presentations. SUSHISAMBA additionally has oversees locations in London, Edinburgh, Dubai, Doha & Bahrain.

Job Description Job Title: Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests. Position Overview: V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply. Key Responsibilities: • Menu Development: Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control., • Food Preparation: Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met., • Kitchen Management: Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service., • Quality Control: Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation., • Team Leadership: Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment., • Inventory Management: Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage., • Kitchen Sanitation: Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment., • Plating and Presentation: Oversee the plating of dishes to ensure they meet the established visual and taste standards., • Kitchen Efficiency: Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times., • Compliance: Ensure compliance with all health and safety regulations and kitchen policies. Qualifications: • Proven experience as a Sous Chef or in a similar culinary leadership role., • Culinary expertise, including advanced cooking techniques, food preparation, and menu development., • Strong leadership, communication, and interpersonal skills., • Excellent problem-solving abilities and a proactive approach to addressing challenges., • Knowledge of food safety, sanitation, and industry best practices., • Availability to work evenings, weekends, and holidays as needed., • Culinary degree or related certification is a plus. Physical qualifications: · Ability to move throughout the dining room effectively. · Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs. · Ability to perform reaching and stooping motions. Benefits: • Competitive salary and performance-based bonuses., • Opportunities for career advancement within V&E Hospitality Group., • Employee discounts on food and beverages., • A positive and dynamic work environment., • Training and development opportunities. V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription of the role: A Sous Chef at Tuscany Suites and Casino plays a crucial role in the culinary team, working closely with the Head Chef to ensure the smooth operation of the kitchen and the delivery of high-quality meals to our guests. Responsibilities: • Assist the Head Chef in menu planning and execution - Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes., • Supervise kitchen staff and coordinate food preparation - Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures., • Oversee kitchen operations to maintain high standards of quality and cleanliness., • Ensure compliance with health and safety regulations - Handles, stores and rotates all products properly., • Train and mentor junior kitchen staff - Assists in food prep assignments during off peak periods as needed.Requirements:, • Proven experience as a Sous Chef or similar role, • Excellent knowledge of culinary techniques and practices, • Strong leadership and communication skills, • Ability to work well under pressure in a fast-paced environment, • Ability to reach, bend and pull frequently and lift up to 40 pounds, • Be able to work in a standing position for long periods of time, • Work in a heated environment so as to different temperatures throughout the work shift, • Certification from a culinary institution is a plusBenefits:, • Competitive compensation package, • Health and wellness benefits, • Career development opportunities, • Discounts on dining and hotel staysAbout the Company: Tuscany Suites and Casino is a premier destination in Las Vegas, NV, offering luxurious accommodations, world-class dining options, and exciting casino entertainment. Join our team and be part of a dynamic and innovative hospitality experience.

Job Description The Sous Chef is responsible for the daily food preparation and food production of the Peppermill restaurant. Duties: To prepare high quality and consistent food products. Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods. Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management. Responsible for kitchen supervision in conjunction with the Chef. Rotates all food products in walk-ins and freezers. Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary. Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef. Follows all sanitation procedures. Ensures that all safety standards are followed and reports all unsafe conditions to management. Qualifications: High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred. Two or more years in a restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas. Must be familiar with all aspects of the cuisine for the restaurant Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills. Ability to teach and train fellow culinarians.

Job Description Job description: Position Overview: We are seeking an experienced Assistant Chef to join our culinary leadership team at a fast-paced, high-volume restaurant. The ideal candidate is highly organized, creative, and capable of maintaining exceptional food quality while supporting both the Executive Chef and kitchen staff during peak service hours. Key Responsibilities: • Assist the Executive Chef in all kitchen operations, including menu execution, prep oversight, and service flow., • Lead, train, and motivate kitchen team members in a high-demand environment., • Ensure all dishes are prepared consistently and meet restaurant standards for quality, presentation, and speed., • Monitor inventory levels, minimize waste, and help manage food cost targets., • Maintain strict compliance with health, safety, and sanitation regulations., • Oversee opening/closing procedures as needed., • Support scheduling, performance reviews, and staff development., • Step into any station when necessary to ensure smooth operations during high volume periods. Qualifications: • 2+ years of experience as a Assistant Chef or senior line cook in a high-volume kitchen., • Strong leadership, communication, and organizational skills., • Proven ability to work under pressure and maintain positive team morale., • Knowledge of food safety standards and culinary best practices., • Flexibility to work nights, weekends, and holidays.

Job Description Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Overview Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit www.hardrock.com or shop.hardrock.com. Responsibilities Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe’s senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. Support and assist in the preparation and design of all food orders. Maintain the highest standards of brand, local health, safety, and food preparation hygiene Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Foster an environment of customer service in which all team members put the guest first in every Execute established food standards for overall guest satisfaction that meet or exceed brand Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to Support staff development and advancement along well-defined career Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary Possess a self-motivated approach to his/her own personal and professional growth. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary Possess all local food management and safety SKILLS Ability to learn and bring "out of the box" ideas to their team. Genuine enthusiasm and aptitude for food. Excellent verbal and written communication skills. High level of business acumen and common sense. Demonstrates strong problem solving skills through ability to diagnose and implement solutions. Must possess strong communication and listening skills, excellent speaking, reading and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. Ability to sit for extended periods of time. Ability to make repeating movements of the arms, hands, and wrists. Ability to express or exchange ideas verbally and perceive sound by ear. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. Ability to travel via auto or airplane for long periods of time.

Job DescriptionThe primary role of the Chef de Cuisine will be to train and manage the kitchen personnel and supervise and coordinate all related culinary activities. JOB FOCUS: Focus is on, but not limited to the following: • Has a passion for the craft and everything in the industry., • Must love and support their TEAM., • Must love and take care of guests., • Must say “yes” and “thank you” often., • Must be excited about change and an evolving environment., • Current with culinary concepts, practices, and procedures., • Ability to estimate food consumption and requisition or purchase food., • Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards., • Supervises and carries out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service., • Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control., • Establishes result-oriented objectives for the kitchen as well as personal objectives in regard to professional development., • Ensures the profitability and successful operation of the kitchen., • Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required., • Plan and price menus., • Ensure proper equipment operation and maintenance., • Ensure proper safety and sanitation in kitchen., • Must be able to prepare selected items or for selected occasions., • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints. DESIRED QUALIFICATIONS: • Has five (5) or more years of experience in a supervisory role in a restaurant kitchen; Executive Chef or Sous Chef preferred., • Must be at least 21 years of age or older., • Experience with Culinary Unions and Collective Bargaining Agreements preferred., • Must be able to obtain all work cards., • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals., • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail., • Must be able to work in a fast- paced, customer service driven environment., • Current experience in the hospitality industry in a kitchen.

Job Description Location: The Salvation Army – Owens Campus Status: Fulltime MISSION STATEMENT The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. The Salvation Army Owens Campus is looking to fill a Sous Chef position. The qualified candidate will have a minimum of 3 years of Food Service experience, be able to multitask and the ability to work with people of diverse backgrounds and circumstances. This position is benefit eligible and comes with vacation, sick, health, vision, life insurance, and more. QUALIFICATIONS • Minimum 3 years Food Service or related experience, • Previous culinary management experience preferred., • Strong communication, leadership, and conflict resolution skills, • Excellent knowledge of and ability to use current Microsoft software computer programs, including Word, Excel, Outlook and Publisher, as well as Google office suite applications, Adobe Acrobat and the internet., • Excellent interpersonal, telephone and communication skills, both written and verbal, • Excellent detail, organization, and time management skills., • Ability to work in a team setting with other professionals., • Ability to maintain a self-motivated and self-directed schedule, address multiple projects in a timely manner and take projects from beginning through completion., • Ability to work with people of diverse backgrounds and circumstances., • Ability to handle EBT/Debit, and cash transactions., • Current Nevada food handler card: Food manager certification preferred., • Culinary certification preferred but not required. RESPONSIBILITIES The Sous Chef will assist the Executive Chef with all day-to-day operations of the department which include but are not limited to the following: • Comply with standards of service set by the Executive Chef and assist in assuring the same of all kitchen staff including volunteers, clients, and community service participants., • Coordinate food production prep schedules and ensure the highest level of food quality, taste and presentation., • Supervise and participate in food production., • Assist the dining room manager in training kitchen staff on proper methods of food prep, handling, proper use of equipment, and all departmental procedures., • Require strict adherence to health, safety, and food handling guidelines., • Assist in food ordering, inventories, menu idea planning, and special events., • Ensure temperature logs are kept up to date., • Ensure proper storage guidelines are adhered to by following the FIFO method., • Represent the kitchen to tour groups, volunteers, and visitors in absence of Dining Room Manager., • Assist with creating and modifying staffing schedules., • Delegate routine daily cleaning tasks to clients and community service workers assigned to the kitchen., • Assist in organization details for and participate in special activities and events, as assigned., • Oversee the completion of daily and monthly reports as needed including volunteer sign-in sheets., • Assist in planning and execution of catering events., • Routinely check the status of all equipment for proper operation and make reports as necessary., • Assist with HMIS tracking for all clients, café and community meal services. Monitor data quality., • Ensure all kitchen staff maintain the highest levels of grooming, personal hygiene, and appearance., • Assist with the organization of and attend staff meetings., • Other duties as assigned. PHYSICAL REQUIREMENTS Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship will result. While performing the duties of this job, the employee is regularly required to walk, stand, climb, balance, stoop, kneel, crouch, crawl and reach with hands and arms on a continuous basis. The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to focus. The employee must have the ability to operate a telephone, desktop or laptop computer, as well as the ability to access and produce information from a computer, and to understand written information.

Job Description We are seeking a talented and motivated Sous Chef to join the culinary team at Caramá by Wolfgang Puck, a vibrant Italian dining experience at Mandalay Bay Resort & Casino in Las Vegas. Position Summary: The Sous Chef supports the Executive Chef in leading daily kitchen operations and delivering exceptional Italian cuisine with consistency, precision, and creativity. This role helps drive service excellence while developing a strong, professional, and team-oriented culinary culture. Key Responsibilities: • Support the Executive Chef in overseeing daily kitchen operations and service, • Ensure quality, consistency, and presentation of all dishes, • Train, coach, and develop culinary team members, • Manage ordering, inventory, and product quality, • Monitor labor and food costs while supporting financial goals, • Maintain the highest standards of food safety, sanitation, and cleanliness, • Contribute to menu development and seasonal offerings, • Lead by example with professionalism, urgency, and teamwork Qualifications: • Minimum 3 years of experience in a fine dining or upscale culinary environment, • Italian cuisine experience strongly preferred, • Culinary school or formal culinary training preferred, • Strong leadership and team development skills, • Understanding of food costing, labor management, and high-volume service, • Excellent communication, organization, and time management skills, • Flexible schedule, including nights, weekends, and holidays Perks of Being Part of the Wolfgang Puck Family: • Competitive salary, • Fully paid individual health insurance, plus dental and vision, • 401(k) with 30% employer match, • Dining discounts at Wolfgang Puck restaurants, • Career growth opportunities within an iconic global brand, • Supportive, team-driven leadership culture, • And more! If you’re a passionate culinary professional ready to bring your leadership and creativity to a dynamic, world-class Italian kitchen, we’d love to meet you. Disclaimer: This job description is not all-inclusive; it is intended to outline key responsibilities and requirements. Employees may be asked to perform additional tasks as needed. Wolfgang Puck Group is an Equal Opportunity Employer.

Job DescriptionJOB TITLE: Sous Chef Are you motivated to Have Fun & Make Friends? We are, so if you want to feel excited on your way to work and can’t wait to be a part of Service Luxury Style, this could be the job for you. Job Description: This position is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Sous Chef reports directly to the Executive Chef. Job Focus:Focus is on, but not limited to, the following: • Must love and support their TEAM!, • Must love and take care of guests!, • Must say “Yes” and “Thank you” often!, • Exhibits culinary talents by personally performing tasks while leading the staff, planning and managing all food-related systems, • Role models company quality standards and service, • Ensures that all equipment and facilities are in good working order and is properly maintained, • Is responsible for ordering products to ensure all par levels are maintained, • Supervises and carries out the correct procedure of preparations, presentation, and portion control for all raw and cooked foods in accordance with Company standards and food regulations, • Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible, • Follow procedures for covering, labeling, dating, and storing food in a timely manner, • Ability to work under time constraints and meet department deadlines, • Constantly growing and coaching lower management and line-level staff, • Provides clear direction and achievable goals for their entire team, • Fully supportive of and cognizant of all Corporate Programs, • Assists the Regional/Corporate Chef with menu planning, • Understands and enforces federal, state, and local food sanitation regulations Desired Qualifications: • Current with culinary concepts, practices and procedures, • Current experience in the hospitality industry in a kitchen management role, • Active in furthering his/her own culinary development, • Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals, • Proven leadership and managerial skills, • Supports an environment of colleague growth and development, • Familiar with financial planning, analyzing data, trends, and implementing strategies for improvement, • Clear and concise written and verbal communication skills, • Must have excellent organizational, interpersonal, and administrative skills, • Proficient in MS Word, Excel, and company communication technologyeducation:, • Culinary degree preferred but not required

Job Description Join Our Culinary Team as a Sous Chef! Are you passionate about crafting exceptional dining experiences? Do you thrive in a fast-paced kitchen environment? Zenshin Asian Restaurant, part of Southpoint Sushi, INC, is looking for a talented and experienced Sous Chef to join our team in Las Vegas, NV. If you have a love for Asian cuisine and a dedication to culinary excellence, we’d love to hear from you! About Us At Zenshin Asian Restaurant, we pride ourselves on offering a unique blend of traditional and modern Asian flavors, paired with exceptional service. Located in the heart of Las Vegas, we are committed to delivering unforgettable dining experiences to our guests. Position Summary As a Sous Chef, you’ll play a vital role in our kitchen, supporting the Executive Chef in leading the culinary team and ensuring the highest standards of food quality, preparation, and presentation. This is an exciting opportunity for someone with a strong culinary background and a creative flair to contribute to our dynamic menu and kitchen operations. Key Responsibilities • Assist the Executive Chef in managing daily kitchen operations, ensuring smooth workflow and efficiency., • Supervise and mentor kitchen staff, fostering a collaborative and professional environment., • Oversee food preparation and presentation to maintain our high-quality standards., • Collaborate on menu planning, including creating innovative dishes that align with our Asian-inspired cuisine., • Ensure compliance with food safety and sanitation regulations., • Monitor inventory levels and assist with ordering supplies as needed., • Step in to lead the kitchen in the Executive Chef’s absence.Required Skills and Qualifications, • A minimum of 5 years of culinary experience, preferably in Asian cuisine or a high-volume restaurant setting., • Strong leadership and organizational skills, with the ability to manage a team effectively., • Expertise in food preparation techniques, flavor profiles, and plating presentation., • Knowledge of food safety and sanitation practices., • Creativity and passion for developing innovative dishes., • Excellent communication skills and the ability to work well under pressure.Why Join Us? At Zenshin Asian Restaurant, we believe in fostering a culture of collaboration, respect, and a shared passion for culinary excellence. As part of our team, you’ll have the opportunity to work in a vibrant and supportive environment where your skills and creativity can truly shine. Take the Next Step If you’re ready to bring your culinary expertise to Zenshin Asian Restaurant and be part of a team that values quality, innovation, and teamwork, we’d love to hear from you! Apply today and let’s create something extraordinary together. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Job Title: Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests. Position Overview: V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply. Key Responsibilities: • Menu Development: Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control., • Food Preparation: Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met., • Kitchen Management: Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service., • Quality Control: Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation., • Team Leadership: Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment., • Inventory Management: Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage., • Kitchen Sanitation: Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment., • Plating and Presentation: Oversee the plating of dishes to ensure they meet the established visual and taste standards., • Kitchen Efficiency: Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times., • Compliance: Ensure compliance with all health and safety regulations and kitchen policies. Qualifications: • Proven experience as a Sous Chef or in a similar culinary leadership role., • Culinary expertise, including advanced cooking techniques, food preparation, and menu development., • Strong leadership, communication, and interpersonal skills., • Excellent problem-solving abilities and a proactive approach to addressing challenges., • Knowledge of food safety, sanitation, and industry best practices., • Availability to work evenings, weekends, and holidays as needed., • Culinary degree or related certification is a plus. Physical qualifications: · Ability to move throughout the dining room effectively. · Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs. · Ability to perform reaching and stooping motions. Benefits: • Competitive salary and performance-based bonuses., • Opportunities for career advancement within V&E Hospitality Group., • Employee discounts on food and beverages., • A positive and dynamic work environment., • Training and development opportunities. V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

Job Description Wolfgang Puck Bar & Grill | MGM Grand – Las Vegas At Wolfgang Puck Bar & Grill inside the MGM Grand, we operate at serious volume while maintaining the elevated standards of a globally recognized culinary brand. Our kitchens are fast paced, highly collaborative, and built on leadership, consistency, and execution. We are seeking a Sous Chef who is first and foremost a leader—someone who can command a busy kitchen, develop strong teams, and deliver consistent results service after service. This role is ideal for a chef who enjoys scale, structure, and responsibility, and who leads from the line with confidence and calm. Position Overview The Sous Chef is a key operational leader in the kitchen, partnering with the Executive Chef to oversee day-to-day BOH execution. You will be responsible for leading large teams through high-volume services, maintaining standards, and ensuring the kitchen runs efficiently, safely, and with purpose. Pay: $65,000–$80,000 / year What You’ll Lead Direct and motivate a large, multi-station BOH team during high-volume service Own daily execution: prep, line readiness, pacing, and quality control Set the tone on the floor—professional, focused, and solution-oriented Ensure consistency and adherence to Wolfgang Puck Bar & Grill standards Coach and develop cooks through hands-on training, feedback, and mentorship Maintain high standards of cleanliness, organization, and food safety Manage inventory, ordering, receiving, and waste control Support scheduling, labor management, line checks, tastings, and BOH admin Collaborate closely with FOH leadership to ensure a smooth guest experience What We’re Looking For 3+ years of Sous Chef or equivalent leadership experience in a high-volume, upscale or fine-dining environment Proven ability to lead large kitchen teams with confidence and consistency Strong hands-on cooking skills across grill, pizza, pasta, and foundational butchery Experience managing inventory, ordering, and BOH systems Calm, decisive leadership style with the ability to problem-solve in real time Organized, accountable, and standards-driven Culinary degree or certification preferred, but not required What We Offer Competitive salary with performance-based incentives Medical, dental, and vision coverage 401(k) with company match Paid time off Dining discounts across Wolfgang Puck restaurants Clear growth and advancement opportunities within the Wolfgang Puck Fine Dining Group Why Join Us This is an opportunity to lead at scale within an iconic brand that values strong leadership, operational excellence, and team development. If you’re a high-volume Sous Chef who thrives under pressure, leads from the front, and takes pride in building great kitchens and great teams, we’d love to connect. 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 ¡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 Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Primary Job Duties: – Includes, but is not limited to: • Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution., • Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning., • Achieve daily sales and assigned cost goals., • Oversee weekly/monthly inventories and ordering of food and supplies., • Assist with food prep, station cooking and plating of food when necessary., • Manage inventory, purchasing and receiving of both front of house and back of house products., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Develop menu standards and maintain presentation quality., • Assist with conducting daily line-ups and/or pre-shift meetings., • Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members., • Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook., • 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., • Other duties as assigned. Qualifications: Required: • At least three years of experience within Culinary or a directly related operational area/field., • At least two years of directly related operational management experience at a similar leadership level., • Advance knowledge of principles and practices, • Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice., • Ability to write routine reports, purchase orders, menus and correspondences., • Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)., • Experience managing collective bargaining agreement(s) work groups., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to successfully lead and mentor a team., • 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., • At least 18 years of age. Preferred: • Degree in Culinary Arts or a related field., • Previous experience in catering and banquet operations., • Previous experience in a large, luxury resort setting.

Job Title: Busser Job description: BENEFITS: • Health Benefits through Culinary Union, • Vacation and Paid time off, • One of the few downtown properties with free employee parking, • Free employee dining with rotating meals daily, • Free uniform laundering service, • Fantastic opportunities for growth & promotion transfer ABOUT EL CORTEZ: Located in the heart of Fremont east entertainment district, El Cortez opened in 1941 and was the first major resort in Downtown Las Vegas. We are proud to be listed in the National Registry of Historic Places. We are a family-run and operated casino that welcomes a diverse group of employees with the goal of providing excellent customer service to our guests. QUALIFICATIONS: • Must be 21+, • Pass pre-employment (urine) drug and alcohol test, • Must be available to work any shift when necessary, including weekends & holidays, • Able to effectively communicate in English, in both written and oral forms KEY REQUIREMENTS: • Friendly demeanor, • Ability to stand for a long time and move quickly, • A dedication to teamwork, • Attention to detail RESPONSIBILITIES: • Prepare tables for meals, including setting up items such as linens, silverware, and glassware, • Remove dishes and glasses from tables or counters and take them to kitchen for cleaning, • Maintains table settings by removing finished courses and replenishing utensils as necessary, • Maintains clean and sanitary work areas, • Clean tables or counters after patrons have finished dining, • Other tasks and duties as assigned DISCLAIMER This job description is not intended to include every duty and responsibility of the job, nor is it intended to be an exhaustive list of the skills, abilities, requirements, and working conditions for this job. While it serves as an accurate reflection of the job, management reserves the right to revise the details of the job and assign additional tasks based on job necessity, such as emergencies, changes in personnel, workload, rush jobs, or technical developments.

Executive Chef (Director of Culinary) Note only American citizens or US Residents may apply Are you ready to make an excellent career move? Then this is your chance! Our client, a high-end Four Diamond luxury resort in Southern USA requires an experienced Executive Chef to lead its culinary operations that involve oversight of multiple restaurants (several fine dining venues), extensive banquet operations (over 70,000 sq ft of banqueting space and meeting rooms), in-room dining and specialty events. The Executive chef will be responsible for strategic leadership, management, and execution of all culinary operations of the resort. The chef will be responsible for exceptional dining experiences that reflect the highest standards of quality, creativity, consistency and guest satisfaction maintaining financial performance, food safety, and luxury service standards. KEY RESPONSIBILITIES • Culinary Leadership, • Operations Management, • Team Leadership, • Financial Management, • Guest Experience, • Quality & Compliance REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES): • Culinary degree from an accredited institution preferred (Only American or US Residents), • Minimum 10 years of progressive culinary leadership experience (Michelin level exposure an advantage)., • At least 5 years as Executive Chef in a luxury resort with fine dining F&B outlets., • Experience managing multiple restaurants and high-volume banquet operations., • Strong knowledge of international cuisines, wine pairings, and luxury dining trends., • Proven success in menu development, food costing, and financial management., • SERV Safe Certification or equivalent food safety certification preferred. Compensation: Competitive base salary in high $$$ range, relocation allowance – 20k, medical insurance, 401k, and all other exceptional company benefits. If you believe that you qualify for this culinary leadership role and have strong organizational and communication skills, labor and food cost control with strong global culinary fine dining knowledge please send your resume to sylvia@renardinternational.com along with your culinary portfolio showcasing your skills. Best, Sylvia Sylvia Menezes Director of Worldwide Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS “The Most Trusted Name in the Hospitality Industry” Tel: (1) 416 364 8325 Ext: 252 or Intl. Mobile: (1) 647 299 2452 Fax: (1) 416-364-4924 Skype: sylvia.menezes Email: Sylvia@renardinternational.com _ Web sites: _ ~ Celebrating 56 Years of Excellence 1970 - 2026~ WE USE OUR REPUTATION TO HELP BUILD YOURS!

The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit culinary and hospitality training institute. CALV’s mission is to train people for successful hospitality careers in Las Vegas. CALV’s vision is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers. The Kitchen Steward Instructor works closely with the Executive Steward to deliver CALV’s two-week training program, providing classroom instruction and hands-on training that prepares students with the knowledge and skills necessary for employment in the Las Vegas hospitality industry. The instructor also supervises students during applied training at CALV’s on-campus outlets and approved partner locations. Essential Functions: · Deliver the Kitchen Steward curriculum in accordance with CALV's established instructional standards, program objectives, and current syllabus following all licensure requirements. · Provide learner-centered instruction through classroom lessons, demonstrations, and hands-on training to prepare students for employment in the Las Vegas hospitality industry. · Teach and reinforce industry standards for workplace safety, food safety, sanitation, equipment operation, and stewarding practices. · Supervise students during classroom instruction and applied training, ensuring a safe, professional, and productive learning environment. · Evaluate student progress through written and practical assessments, provide constructive feedback, and identify opportunities for improvement. · Maintain accurate and timely student records, including attendance, grades, assessments, and required instructional hours, in accordance with CALV policies and procedures. · Develop students' employability skills, including professionalism, teamwork, communication, accountability, and workplace expectations. · Ensure students meet established program competencies and graduation requirements. · Collaborate with CALV departments and operational teams to coordinate practical training opportunities and support student success. · Uphold CALV policies, procedures, and professional standards while maintaining a positive and respectful learning environment. · Participate in curriculum review, professional development, and continuous improvement activities to maintain alignment with hospitality industry expectations. · Ability to travel to partner locations and work evenings and weekends as required by training schedules and program needs. · Perform other related duties as assigned to support CALV's mission and educational objectives. Minimum Qualifications: · High school diploma or equivalent (required). · Minimum of five (5) years of experience in a Stewarding department (required). · Banquet stewarding experience in a hotel-casino or high-volume foodservice operation (preferred). · Minimum of two (2) years of training or teaching experience (preferred). Experience and Education Substitutions: · None Licensing and Certification: · Current SNHD Food Handler Safety Training Card (required) Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution. Why You’ll Love Working Here: We’re committed to supporting our employees both at work and beyond. Full-time team members enjoy generous PTO and holiday pay, company-paid medical, dental, and vision coverage, and a fully funded pension plan to help you plan confidently for the future. On-call employees may also qualify for select benefits based on employment status and hours worked. Salary: $55,000.00/annually The Culinary Academy of Las Vegas is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, or gender identity.

Position Overview The primary responsibility of the Sous Chef – Restaurant is to standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. Essential Duties & Responsibilities • Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete according to standards set by leadership., • Prepare and assign production/prep work for line cooks to complete prioritizing based on demand., • Communicate with fellow sous chefs regularly to review assignments, anticipated business levels, changes, and other information pertinent to venue performance to ensure tasks are handled efficiently and accurately., • Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to SNHD health regulations and company standards., • Effectively communicate with leadership on a regular basis to discuss business needs, issues, production/prep needs, opportunities and challenges pertaining to the department in effort to constantly improve the operation both guest’s and Team Members., • Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards, upholding these standards with hourly Team Members and holding individuals accountable as necessary., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended to ensure a safe work environment., • Assist Line Cooks wherever required to ensure optimum service to guests., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks., • Ensure that each shift completes assigned duties and tasks with 100% accuracy according to department procedures., • Maintain production charts according to department standards., • Maintain proper storage procedures as specified by Health Department and hotel requirements., • Minimize waste and maintain cost controls for both goods and labor expenses., • Ensure that assigned staff have reported to work, document any late or absent employees., • Coordinate breaks for assigned staff., • Effectively manages in accordance with The Culinary 226 contract and effectively communicates with Human Resources to ensure compliance and consistency., • Mentor, teach, provide leadership, and serve as a resource to line level Team Members., • Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction., • Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately., • Comply with occupational, health, and safety standards (OSHA)., • Safety is an essential function of this job., • Consistent and regular attendance is an essential function of this job., • Performs other related duties as assigned. Company Standards of Conduct All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct. Minimum Qualifications • 21 years of age., • Proof of authorization/eligibility to work in the United States., • High School Diploma or equivalent., • Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred., • Must be able to obtain and maintain a Food Handler Safety Training Card and any other certification or license, as required by law or policy., • 3 years of experience as a manager in a high-volume kitchen., • Demonstrated experience in advanced knife skills, proper food handling and proper sanitation practice., • Demonstrated experience in ARIBA ordering., • Working knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills., • Ability to communicate clearly and effectively in English, both in spoken and written form., • Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience., • Must be able to work varied shifts, including nights, weekends, and holidays. Physical Requirements Must be able to: • Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned., • Physically access all areas of the property and drive areas with or without a reasonable accommodation., • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts., • Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts., • Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel., • Work in a fast-paced and busy environment., • Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

Job Title: Hostess Location: El Cortez, Downtown Las Vegas Benefits: • Health Benefits through Culinary Union, • One of the few downtown properties with free employee parking, • Free employee dining with rotating meals daily, • Free uniform laundering service, • Fantastic opportunities for growth & promotion transfer About El Cortez: Located in the heart of the Fremont East Entertainment District, El Cortez opened in 1941 and was the first major resort in Downtown Las Vegas. We are proud to be listed on the National Registry of Historic Places. We are a family-run and operated casino that welcomes a diverse group of employees with the goal of providing excellent customer service to our guests. Job Summary: As a Hostess, you will be the first point of contact for guests, warmly welcoming them and ensuring a smooth seating process. Your responsibilities will include managing reservations, taking orders, processing payments, and providing excellent customer service to enhance the overall dining experience. Responsibilities: • Greet guests with a friendly and welcoming attitude., • Assist with seating guests, ensuring an efficient flow of diners., • Maintain cleanliness of the restaurant, including sweeping and tidying up., • Smile and greet guests as they enter., • Inquire about guest seating preferences and accommodate accordingly., • Escort guests to their desired seating areas., • Inform guests about specials and who will be serving them., • Maintain knowledge of the current dining stations and which servers are assigned to them., • Organize the waiting queue and rotate seating to avoid over-seating food servers. Qualifications: • Must be at least 21 years of age., • Pass pre-employment (urine) drug and alcohol tests., • Prior experience in hosting is required., • Must be available for on-call/extra shifts, including Day/Swing/Grave shifts, weekends, and holidays., • Physical capability to withstand prolonged standing, stretching, bending, walking, and lifting., • Strong language skills, including reading, writing, speaking, and understanding English., • Must obtain or renew all necessary work cards, particularly a Health/Food Handlers Card. Preferred Qualifications: • Experience with InfoGenesis point of sale (POS) is preferred., • Knowledge of dining stations and ability to rotate seating to manage server workloads., • Ability to organize the waiting queue efficiently. Disclaimer: This job description is not intended to include every duty and responsibility of the job, nor is it intended to be an exhaustive list of the skills, abilities, requirements, and working conditions for this job. While it serves as an accurate reflection of the job, management reserves the right to revise the details of the job and assign additional tasks based on job necessity, such as emergencies, changes in personnel, workload, rush jobs, or technical developments. Work Location: In person

Wolfgang Puck Bar & Grill | MGM Grand | Las Vegas, NV Join the team at Wolfgang Puck Bar & Grill at MGM Grand, where California-inspired cuisine, bold flavors, and genuine hospitality come together in a vibrant, high-energy setting. We are seeking an experienced, hands-on Restaurant Manager who is passionate about developing people, delivering exceptional guest experiences, and maintaining the highest standards of food, beverage, and service. As a key member of the restaurant's leadership team, you will oversee daily operations, lead and inspire the service team, and help create a welcoming, memorable dining experience for every guest. The ideal candidate brings strong operational expertise, a genuine passion for hospitality, and the ability to thrive in a fast-paced, high-volume environment while upholding the standards of the Wolfgang Puck brand. Key Responsibilities • Oversee daily restaurant operations, ensuring consistent execution of service standards and a seamless guest experience., • Lead, coach, and develop front-of-house team members, fostering a positive, accountable, and collaborative culture., • Maintain a strong floor presence, anticipating guest needs and resolving concerns with professionalism and sound judgment., • Partner with culinary and beverage leadership to ensure alignment, communication, and consistent execution., • Monitor labor, scheduling, inventory, and operating expenses to support financial performance., • Uphold standards for cleanliness, organization, safety, and compliance with all applicable regulations., • Support recruiting, onboarding, training, and ongoing team development., • Drive guest satisfaction, team engagement, and operational excellence while representing Wolfgang Puck's commitment to quality and hospitality. Qualifications • 2 years recent restaurant management experience in a high-volume, upscale dining environment., • Strong leadership skills with the ability to motivate, develop, and hold teams accountable., • Excellent communication, organization, and problem-solving skills., • A genuine passion for food, beverage, and delivering outstanding guest experiences., • Solid understanding of restaurant financials, labor management, and operational controls., • Flexibility to work evenings, weekends, holidays, and a schedule aligned with restaurant operations. What We Offer • Competitive salary with performance-based incentives, • Medical, dental, and vision coverage, • 401(k) with company match, • Paid time off, • Dining discounts across Wolfgang Puck restaurants, • Clear growth and advancement opportunities within the Wolfgang Puck Fine Dining Group Pay: $70,000 - $75,000 / year About Wolfgang Puck Fine Dining Group Wolfgang Puck Fine Dining Group is dedicated to culinary innovation, exceptional service, and creating memorable experiences for guests around the world. Join a team that values hospitality, teamwork, professional growth, and the opportunity to contribute to an internationally recognized restaurant brand. 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 Fine Dining 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 Title: Cashier Location: El Cortez, Downtown Las Vegas (In-Person) Benefits: • Health Benefits through Culinary Union, • One of the few downtown properties with free employee parking, • Free employee dining with rotating meals daily, • Free uniform laundering service, • Fantastic opportunities for growth & promotion transfer About El Cortez: Located in the heart of the Fremont East Entertainment District, El Cortez opened in 1941 and was the first major resort in Downtown Las Vegas. We are proud to be a part of the National Registry of Historic Places. We are a family-run and operated casino that welcomes a diverse group of employees with the goal of providing excellent customer service to our guests. Job Summary: As a Cashier, you will be one of the first points of contact for guests, warmly welcoming them and ensuring a smooth seating process. Your responsibilities will include managing reservations, taking orders, processing payments, and providing excellent customer service to enhance the overall dining experience. Responsibilities: • Greet guests with a friendly and welcoming attitude., • Tender transactions including cash, credit card, comp, coupon, room charge, and gift certificates., • Assist with seating guests, ensuring an efficient flow of diners., • Maintain cleanliness of the restaurant, including sweeping and tidying up., • Smile and greet guests as they enter., • Inquire about guest seating preferences and accommodate accordingly., • Escort guests to their desired seating areas., • Inform guests about specials and who will be serving them., • Maintain knowledge of the current dining stations and which servers are assigned to them., • Organize the waiting queue and rotate seating to avoid over-seating food servers., • Properly prepare daily drops for the cage. Qualifications: • Must be at least 21 years of age., • Pass pre-employment (urine) drug and alcohol tests., • Prior experience in cash handling is required., • Must be available for on-call/extra shifts, including Day/Swing/Grave shifts, weekends, and holidays., • Physical capability to withstand prolonged standing, stretching, bending, walking, and lifting., • Strong language skills, including reading, writing, speaking, and understanding English., • Must obtain or renew all necessary work cards, particularly a Health/Food Handlers Card. Preferred Qualifications: • Experience with Infogenesis point of sale (POS) is preferred., • Knowledge of dining stations and ability to rotate seating to manage server workloads., • Ability to organize the waiting queue efficiently. Disclaimer: This job description is not intended to include every duty and responsibility of the job, nor is it intended to be an exhaustive list of the skills, abilities, requirements, and working conditions for this job. While it serves as an accurate reflection of the job, management reserves the right to revise the details of the job and assign additional tasks based on job necessity, such as emergencies, changes in personnel, workload, rush jobs, or technical developments. Work Location: In person

Job description: Job Title: Snack Bar Attendant Location: El Cortez, Downtown Las Vegas Job Type: On Call/Extra Pay: $14.24/hr (Culinary Union Rate) Benefits: • Health Benefits through the Culinary Union, • Free Employee Parking, • Free Employee Dining with rotating meals daily, • Free Uniform Laundering Service, • Opportunities for Growth & Promotion Transfer About El Cortez: Located in the heart of the Fremont East Entertainment District, El Cortez has been a staple of Downtown Las Vegas since 1941. As the first major resort in the area and a proud member of the National Register of Historic Places, El Cortez blends its rich history with a modern approach to hospitality. As a family-owned business, we focus on providing a supportive, inclusive environment where employees can grow and thrive. We value diversity and are committed to offering excellent service to our guests. Join us and be part of a team that’s dedicated to delivering a unique and memorable experience for both our guests and employees. Key Responsibilities: • Provide outstanding customer service, taking food and beverage orders, and delivering them in a professional and friendly manner, • Operate the cash register, accurately processing payments and handling cash, • Maintain a solid knowledge of menu items and daily specials, offering suggestions to guests and looking for opportunities to “up-sell”, • Ensure food safety by following proper procedures, including labeling, dating, and checking temperatures of products, • Keep work area clean, sanitized, and well-stocked following Southern Nevada Health District guidelines, • Ensure patrons have a positive, enjoyable experience with exceptional service Minimum Qualifications: • Ability to work a flexible schedule, including extended hours, weekends, and holidays, • Cash handling experience and proficiency with payment processing, • Previous experience in a similar setting is preferred, • Must be at least 21 years of age, • Ability to obtain required work cards (TAM & Health) Disclaimer: Please note that this job description may not encompass all the duties, responsibilities, skills, and abilities required for the position. It is not an exhaustive list of the job requirements, efforts, or working conditions. As circumstances change, such as emergencies, personnel changes, increased workload, rush jobs, or technological advancements, management reserves the right to revise the job description and assign additional or different tasks as necessary to ensure operational effectiveness. Physical Requirements: Duties for this position require moderate physical exertion, such as standing for long periods, interacting with guests, and ensuring the cleanliness and safety of the gaming floor. Safety precautions must always be used to avoid injury to oneself and others. Job Type: Part-time Benefits: • 401(k), • Dental insurance, • Health insurance, • Vision insurance

Acclaimed restaurant group is seeking a multiunit Executive Chef to oversee culinary operations across their portfolio of successful, ingredient-driven, high volume restaurants in Las Vegas. This role will be overseeing four different concepts and is an opportunity for an experienced culinary leader who brings strong operational discipline, financial acumen, and a passion for mentorship. While this role has a strong focus on operational and financial performance, this role is also creatively collaborating with the chefs across the various restaurants. Group Executive Chef Responsibilities: • Partner closely with senior F&B leadership, Executive Chefs, and culinary teams, • Develop and implement systems, processes, and production strategies that improve operational efficiency, labor productivity, freshness, and overall execution, • Mentor Executive Chefs and culinary teams, including succession planning, performance support, and leadership development, • Champion cross-functional collaboration across all departments to ensure seamless execution of business initiatives, • Own departmental financial performance, • Ensure compliance with food safety, sanitation, company policies, and applicable local, state, and federal regulations Group Executive Chef Preferred Requirements: • 2+ years in a leadership position with experience in a multiunit capacity as either a Culinary Director, Corporate Chef, Area Chef, or Regional Chef or 5+ years as an Executive Chef overseeing at least two locations doing over 25+ MIL in revenue, • Extensive experience leading large-scale, high-volume culinary operations, • Strong financial acumen, with demonstrated knowledge in managing sales, margins, labor, budgets, forecasting, and overall departmental profitability, • Strategic project management skills with the ability to adapt in order to keep multiple initiatives moving across different properties and teams, • Creative and organized, with the ability to balance innovation with execution, • Strong leadership presence with excellent communication and team-building skills Compensation / Benefits: • Base salary in the $135k–$150k range, • Bonus structure, • Medical, dental, and vision insurance, • PTO Plan, • 401K

Brand Executive Chef (Must have US Residence or US Citizenship) We have currently been retained to search for a Brand Executive Chef (Latin American cuisine expertise) to lead culinary operations for a top high-end fine-dining Restaurant in Las Vegas at one of the top Casinos. He/she will also be responsible for the operation of a corporate dining and R&D kitchen that supports employee dining and menu testing. He/She will report to the VP of Culinary. The responsibilities would include menu development, daily operations, financial results, and KPIs, while remaining hands-on on the line, coaching staff, and overseeing culinary work across both venues. He/she will be responsible for the “Employee” dining program and a formal R&D stage that solicits feedback from roughly 100 Corporate employees. The restaurant is characterized as a high-volume fine dining operation with a Latin American fare, generating over $15 million in revenue. The ideal Executive Brand Chef (Latin American cuisine)candidate will be an individual who can help elevate the culinary brand by leading menu innovation, ensuring consistency across multiple locations, and mentoring culinary teams. He/she will bridge the gap between creative culinary concepts and operational profitability, often focusing on R&D, product development, and brand alignment with health or market trends. Key Responsibilities • Menu Engineering: Creating, testing, and implementing new menus for consistency and profitability., • Brand Standards: Ensuring all culinary operations across locations (or catering) match brand standards., • Culinary R&D: Developing new products or nutritional offerings tailored to specific clientele. Latin American cuisine, Steak house cuisine experiences a plus!, • Operational Leadership: Training, coaching, and hiring staff to maintain high-performance kitchens., • Cost Management: Monitoring food waste, controlling costs, and optimizing purchasing. Required Skills • Experience: Extensive experience in multi-unit, high-volume, or catering culinary environments, • Leadership: Proven capability to mentor staff and manage teams., • Strategic Thinking: Ability to blend creativity with business strategy and financial accountability., • Technical Skill: Deep knowledge of food safety, menu engineering, and culinary innovation. Duties include, but are not limited to the following: Key Qualifications • Culinary Leadership: Minimum of 10 years of progressive culinary leadership experience, preferably in high-volume, high-level culinary settings with fine dining, elevated execution restaurant, or group. Latin American and Steak house cuisine experience required., • High-Volume Management Expertise: Proven success in managing large-scale culinary operations, with a focus on maintaining quality in high-capacity environments. Multi-unit brand leadership experience, Luxury hospitality background., • Innovation and Vision: Demonstrated ability to develop unique recipes and menus that align with brand standards and cater to diverse guest preferences., • Financial Acumen: Skilled in budget management, cost analysis, and inventory control, with a focus on maximizing profitability., • Team Development: Experience building and leading high-performance teams, with a commitment to training and developing culinary talent., • Exceptional Communication: Strong interpersonal and communication skills, with the ability to engage effectively with team members, stakeholders, and guests. Compensation Base salary range US$120k – US$150 K commensurate with experience (negotiable for right candidate!) plus bonus based on KPIs, Medical benefits and all employee benefits If this position is something that you would be interested in and you meet ALL of the above requirements, please submit your resume, cover letter photos file of your work to: sylvia@renardinternational.com Apply online directly as well - _ Please send your portfolio Best, Sylvia Sylvia Menezes Director of Worldwide Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS “The Most Trusted Name in the Hospitality Industry” Tel: (1) 416 364 8325 Ext: 252 or Intl. Mobile: (1) 647 299 2452 Fax: (1) 416-364-4924 Skype: sylvia.menezes Email: Sylvia@renardinternational.com _ Web sites: _

Job Description Position Summary: The Crepe Specialist / Dosa Maker is responsible for preparing authentic South Indian dosas (savory crepes) using traditional rice and lentil batter. This role requires precision, consistency, and a strong understanding of South Indian culinary techniques. Candidates with prior crepe-making experience are preferred; however, the company is willing to train individuals with strong crepe-making skills to transition into South Indian dosa preparation. The ideal candidate will ensure high-quality food production, maintain hygiene standards, and deliver an excellent customer dining experience. Key Responsibilities: Food Preparation & Cooking: • Prepare, ferment, and maintain dosa batter using rice and lentils., • Cook a variety of dosas including Plain Dosa, Masala Dosa, Rava Dosa, and specialty variations., • Prepare accompaniments such as chutneys and sambar., • Ensure consistency in taste, texture, and presentation., • Monitor cooking temperatures and manage tawa (griddle) operations efficiently. Kitchen Operations: • Set up and maintain dosa station before, during, and after service., • Manage mise en place for dosa preparation and service., • Ensure proper storage and rotation of ingredients (FIFO method)., • Assist in inventory control and report shortages. Quality & Hygiene Standards: • Adhere to food safety and sanitation standards at all times., • Maintain cleanliness of workstations, utensils, and equipment., • Follow local health regulations and company SOPs., • Ensure proper handling of fermented batter and perishable items. Customer Service: • Prepare dishes in an open kitchen or live station setting when required., • Customize dosa orders based on customer preferences., • Maintain a professional and friendly demeanor during service. Required Qualifications: • High school diploma or equivalent; culinary training preferred., • Food Safety certification preferred. Experience Requirements: • Crepe-making experience preferred., • 1–3 years of experience in crepe preparation, South Indian cuisine, or similar cooking., • Experience with fermented batters is a plus. Skills & Competencies: • Strong knowledge of crepe-making techniques; willingness to learn dosa preparation., • Attention to detail and ability to multitask., • Good communication and teamwork skills. Physical Requirements: • Ability to stand for extended periods., • Ability to work in a hot kitchen environment., • Ability to lift up to 25–50 lbs. Work Schedule: • Flexible availability including evenings, weekends, and holidays. Compensation & Benefits: • Competitive pay based on experience., • Growth opportunities. Equal Employment Opportunity: We are an equal opportunity employer and value diversity.

Job Description At Farmer Boys, we are famous for farm-fresh burgers, all-day breakfast, and friendly service. We believe in serving the best food and taking care of our team. We are currently expanding our team at our North Las Vegas location and are looking for top-tier culinary talent to join us. We offer steady hours, a respectful kitchen environment, and real opportunities to move up into management. Location • 4450 N Lamb Blvd, Las Vegas, NV 89115 Pay Rate • $17.00 – $21.00 per hour (Based on experience) The Job • Work the grill and fry stations., • Prepare fresh ingredients, build our famous burgers, and keep a clean, safe kitchen. What We Look For • A great attitude, speed, and strong teamwork., • Kitchen experience is a huge plus., • Must have or be able to obtain a Southern Nevada Health District food handler card. What We Offer • Competitive Hourly Pay: Steady biweekly paychecks with direct deposit., • Free Meals: Enjoy fresh, delicious Farmer Boys meals during your shift., • Flexible Scheduling: We work around your school, family, or personal life., • Paid Training: We teach you everything you need to know., • Career Growth: We love promoting our best kitchen team members to shift leads and managers., • Benefits: Employee discount, 401(k), paid time off, and paid training. Available Shifts • Morning Shift: 5:30 AM – 2:00 PM, • Closing Shift: 2:00 PM – 10:00 PM (No overnight hours!), • Full-time and part-time positions available. Fast-Track Hiring & Walk-In Interviews Skip the online waiting game and join our Weekly Express Interview Mornings for an on-the-spot hiring decision! • When: Tuesdays & Wednesdays | 8:00 AM – 11:00 AM, • Where: Walk into 4450 N Lamb Blvd and ask for the hiring manager., • What to bring: A copy of your resume and your ID. Come ready to chat!

Job DescriptionBenefits/Perks • Daily Cash TipsJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification - must have before starting positiion, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 50 pounds

Job Description We are on the hunt for an experienced French Cafe Line Cook to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth. Responsibilities: • Ensure the preparation station and the kitchen is set up and stocked., • Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces., • Report to the executive chef and follow instructions., • Make sure food preparation and storage areas meet health and safety standards., • Clean prep areas and take care of leftovers., • Stock inventory and supplies., • Cook menu items with the support of the kitchen staff. Requirements: • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related field., • A minimum of 2 years’ experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Aptitude for multi-tasking., • Must be able to work cooperatively and efficiently in a team.' ' Benefit Conditions: • Waiting period may apply, • Only full-time employees eligible Contract Length: • Varies Contract Renewal: • Likely COVID-19 Precaution(s): • Personal protective equipment provided or required, • Plastic shield at work stations, • Social distancing guidelines in place, • Sanitizing, disinfecting, or cleaning procedures in place Work Remotely • No Job Types: Full-time Pay: negotiable

Job Description We are looking for an ambitious Prep Cook to assist in the preparation of delicious dishes in the kitchen. You’ll perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. A great prep cook will be quick and diligent and willing to improve on the job. You will be able to follow instructions as well as all health and safety rules in the kitchen. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team. Responsibilities • 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, frying etc., • Prepare simple dishes such as salads, entrees etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Proven experience as prep cook, • Knowledge of health and safety rules in a kitchen, • Manual dexterity able to operate cutting tools and kitchen utensils, • A team player with good communication skills, • Patient with an ability to stay positive under pressure, • Very good physical condition and endurance, • High school diploma or equivalent is desirable; Training from a culinary school will be an asset\nCompany Description Luhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings. Luhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.

Job Description Address: 3747 S Las Vegas Blvd, Las Vegas, NV 89109 Pay Rate: $22.00 hr Employment Type : Full-Time & Part-Time Walk-ins Welcome! Come Join Us as We Prepare to Open! TENSHOU is bringing authentic Japanese fine dining to the United States through an uncompromising commitment to craftsmanship, hospitality, and excellence. As we prepare to open our Las Vegas location, we are building an exceptional opening team. Join us from the beginning and be part of bringing the TENSHOU fine dining experience to Las Vegas. About TENSHOU Collection TENSHOU Collection is bringing authentic Japanese fine dining to the United States through an uncompromising commitment to craftsmanship, hospitality, and excellence. As we prepare to open our first locations in West Hollywood and Las Vegas in 2026, followed by expansion into New York, we are building the corporate team that will help shape the foundation of our growing organization. Join us to make a meaningful impact, collaborate with passionate professionals, and help build a premier hospitality brand from the ground up. Compensation Disclaimer: In keeping with the authenticity of traditional Japanese hospitality and the spirit of omotenashi, this is a non-tipped position. TENSHOU Collection is committed to providing an exceptional dining experience rooted in Japanese culture, where genuine hospitality and attentive service are offered without the expectation of gratuities. What We’re Looking For We are seeking hospitality professionals who are passionate about exceptional service, teamwork, and creating memorable guest experiences. Fine dining experience is required. Candidates must be 18 years of age or older to apply. Certain positions may have additional age, licensing, certification, or experience requirements. Walk-ins are welcome at our career fair. We encourage interested candidates to bring an updated resume and come prepared to discuss their experience and the position they are interested in. Schedule Expectations — Full-time, salaried. Must be available evenings, weekends, and holidays. — Schedule varies based on operational needs; flexibility is required and expected. — On-call availability during critical operational situations. Physical Requirements — Ability to stand and walk for extended periods (8–12+ hours). — Ability to lift or carry items up to 50 lbs to assist guests or support restaurant operations. — Frequent movement and close guest interaction in a fine dining counter-seat environment; high attention to detail required. — Visual and auditory acuity to monitor a full dining room. Pay Disclaimer: Compensation will vary depending on the position, relevant experience, qualifications, and other applicable factors. Join TENSHOU and be part of a team dedicated to delivering an elevated Japanese fine dining experience in Las Vegas. \nCompany Description TENSHOU is a curated collection of Japan's finest culinary traditions, brought together under one roof. TENSHOU is a curated collection of Japan's finest culinary traditions, brought together under one roof.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description We are seeking a Pizza Maker to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Clean and maintain kitchen equipment, utensils, and appliances Qualifications: • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teams\nCompany Description Local Italian Restaurant Local Italian Restaurant

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

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

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

Job Description We are an award-winning culinary destination nestled on the iconic Las Vegas Strip! We are looking for an experienced Floor Manager to join our team! Responsibilities: • Timely and regular attendance, without drug/alcohol impairment., • Serves as the primary front-of-the-house manager in the restaurant in the absence of the GM/AGM: helping coordinate the activities of Hosts, Servers, Bartenders, and other dining room employees in successfully meeting all of their functions and in providing customers with an exceptional dining experience, and assists with managing schedules (on-duty/off-duty) to assist in consistent attendance that meets staffing needs, while promoting profitably by taking staff off-duty when not needed, with the additional expectation of involvement as a server/customer assistance provider should there be inadequate or unduly limited Servers., • Ability to assist in the successful training, development, and motivation of front-of-the-house staff in meeting and exceeding expectations for their respective roles. Ensure that all front-of-the house employees are carrying out their functions in accordance with all legal standards and regulations., • Display exceptional leadership by providing a positive work environment, while still providing direction and guidance in completing required tasks as may be reasonable or necessary to address immediate needs. Upon any significant adverse employee or customer situation, immediately contact the on-duty management team member, and the General Manager, to address any follow-on personnel or other remedial action., • Understand supervised employee positions well enough to perform the duties in an employee's absence and/or to assign and direct another employee in fulfilling such tasks on an interim basis, including Bar, Hostess, Server, Expeditor and Server Assistant., • At all times demonstrate honesty, integrity, and positive leadership, in all aspects of performed duties and actions that might affect the restaurant, including the views of the restaurant and its operations by other employees, customers, or external parties., • Interact with guests to obtain feedback on food quality, presentation and service levels., • Open and/or close the restaurant, including the supervision and management of any opening or closing duties., • Be responsible for Safe count, drawer counts and Bar Drawer consistent with set standards as part of opening, closing and shift change duties., • May be requested to actively participate and assist in inventory assessment and management, in cooperation with Operations and Events Manager, and other restaurant staff., • Other duties as assigned. What We’re Looking For: • At least 2 years of management experience in high volume establishments., • Great personality and people skills to provide a positive, memorable experience for guests., • Maintain Food Handler's Certification., • Must possess TAM Card, • Must possess Sheriff's Card, • Knowledge and practice of workplace safety safety procedures., • Ability to walk and stand during entire shift; continuously reach, bend, lift, carry; be able to lift up to 25 lbs as needed., • Event planning experience a plus! To all recruitment agencies: We do not accept unsolicited agency resumes and are not responsible for any fees related to unsolicited resume.

Job DescriptionLead the Way at Zenshin Asian Restaurant as a Manager/Supervisor! Are you passionate about exceptional dining experiences and skilled in leading a team to success? Zenshin Asian Restaurant, part of Southpoint Sushi, INC, is looking for a dedicated Manager/Supervisor to join our team in Las Vegas, NV. If you’re ready to bring your leadership expertise to a dynamic and vibrant restaurant environment, we’d love to hear from you! What You’ll Do: As a Manager/Supervisor at Zenshin Asian Restaurant, you’ll play a key role in ensuring our operations run smoothly and our guests leave with unforgettable dining experiences. Your responsibilities will include: • Overseeing daily restaurant operations to ensure efficiency and excellence., • Leading and mentoring a team of staff to deliver top-notch service., • Managing schedules, inventory, and other operational tasks., • Addressing customer inquiries and resolving issues with professionalism., • Ensuring compliance with health and safety regulations., • Collaborating with the team to maintain the warm, welcoming atmosphere Zenshin is known for.What We’re Looking For: To shine in this role, you’ll need: • At least 1 year of experience in a managerial or supervisory position, preferably in the restaurant or hospitality industry., • Strong leadership and communication skills to inspire and guide your team., • Asian Fusion restaurant knowledge of Sushi, Food, Bar and Sake is a plus, • Appearance, Hotel Policy:No facial hair, No facial piercing's, No visible tattoos, Natural hair colorie:No Blue, Green, Pink or Purple, • A proactive and problem-solving mindset to handle challenges with ease., • A commitment to providing exceptional customer service., • The ability to thrive in a fast-paced environment while maintaining attention to detail.What We Offer: At Zenshin Asian Restaurant, we value our team members and their well-being. As part of our team, you’ll enjoy: • Medical, Dental, and Vision benefits to support your health and wellness., • The opportunity to work in a vibrant, team-oriented environment where your contributions make a difference.Why Join Us? At Zenshin Asian Restaurant, we take pride in blending traditional Asian flavors with modern culinary innovation. Our team is passionate about creating a welcoming space where guests can enjoy exceptional food and service. We value teamwork, dedication, and a shared commitment to excellence. If you’re ready to lead with passion and be part of a restaurant that’s as dynamic as it is delicious, Zenshin is the place for you! Ready to Apply? If you’re excited about this opportunity and meet the qualifications, we’d love to hear from you! Take the next step in your career by applying today and joining the Zenshin family. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Snooze - Who are we? We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? The Assistant General Manager Role at Snooze As a Snooze Assistant General Manager (AGM), you’re the right-hand to the General Manager and a key leader in our restaurant operations. You're fully immersed in both Front of House and Heart of House, guiding team performance, running smooth shifts, managing financials, and building future Snooze leaders. You must hold vital our beliefs in Craveable food and beverage, fun ambiance and radical hospitality. Your job? Elevate everything—from Guest experience to financial results and culture. This is a high-impact, experienced leadership role, best suited for someone with at least 2 years of restaurant management experience who’s ready to take a bigger bite out of leadership The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer-paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities., • Unlimited dance parties! The Position Specifics Taking on the role of Assistant General Manager isn’t just about bacon and pancakes. The responsibilities of this position include: • Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations., • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service.Demonstrate expert knowledge of Snooze’s recipes and Food & Beverage Doctrine, leading the team in consistent, accurate execution of all menu items across every shift., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure recipe adherence and safety & sanitation including but not limited to Snooze’s Tasting Buddy, Sanitation Checks, and Quality Checks., • Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Maintain comprehensive understanding of the Point of Sale (POS) system and how to administer discounts and comps., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant following Snooze’s “Open to Close” guidelines, • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles, • Support execution of local marketing initiatives, Snooze Catering and after-hours events on and offsite, • Partner with GM to implement local marketing, community engagement, and sales initiatives, • Drive Snooze's Impact initiatives by engaging Snoozers at all levels and leading the Change Maker program, fostering a culture of community involvement and sustainability through hands-on participation and advocacy., • Bring strong leadership to both Front of House and Heart of House operations with the ability to support across all areas of the restaurant., • Lead a schedule that splits your work week between FOH and HOH leadership shifts, • Partner with the General Manager to lead disciplinary actions, performance reviews, and strategic Snoozer development, • Assist the General Manager and Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, performance reviews and schedules., • Maintain Snooze standards in terms of employment, including interviewing, hiring, training, reviewing, evaluating and terminating based upon company policy., • Schedule labor by anticipating sales while ensuring all hourly Snooze are filled and labor cost objectives are met., • Play a pivotal role in recruiting, hiring, and onboarding top-tier talent, leading training initiatives, and contributing to high-level strategic planning to drive operational excellence and long-term growth., • Support the GM in overseeing daily financial operations, ensuring effective management of budgets and adherence to P&L targets across all shifts; analyze sales trends, control costs, and implement strategies to optimize profitability and reduce waste., • Assist with weekly payroll and accounts payable, ensuring accuracy and timely submission., • Supports in a General Manager capacity when GM is unavailable, stepping confidently into full operational ownership, • Coach Assistant Managers, Supervisors, Shift Leads and high-potential Snoozers to support development and career path, • Ensure compliance with health, safety, labor, and food handling regulations, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Other tasks, duties, and responsibilities as assigned to meet Snooze’s business and operational needs Is this the role for you? Assistant General Managers at Snooze... • Must be 21 years of age and authorized to work in the United States, • Have 2+ years of restaurant management experience and a deep love for both FOH and HOH operations, • Possess excellent basic math skills and can operate a Point of Sale system and conduct basic cash management, • Are confident running the Front of House or the Heart of House and can pivot between both seamlessly, • Have managed scheduling, payroll, inventory, and cost control systems, • Are expert communicators with a passion for coaching and team development, • Are agile problem-solvers who thrive under pressure and adapt with a smile, • Obtain food safety certifications and are up-to-date on all regulatory requirements, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area, • Are able to work in a standing position for long periods of time (up to 10 hours), • Must have the stamina to work 45 to 55 hours per week Compensation Details: Full Salary Range: $64,500-$74,500 Hiring Range: $64,500-$69,500 New Snoozers typically start within the hiring range, with movement through the full salary band based on demonstrated mastery of core competencies, expanded skillset, and sustained performance over time. This allows us to create meaningful opportunity for growth. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description About the Role: The Buca Assistant General Manager plays a pivotal role in ensuring the seamless operation of the restaurant’s kitchen and overall guest experience. This position is responsible for supporting the General Manager in managing daily restaurant operations, with a strong focus on kitchen efficiency, food quality, and team leadership. The role requires overseeing food preparation, maintaining health and safety standards, and driving operational excellence to meet company goals. The Assistant GM will collaborate closely with front-of-house staff to ensure smooth service flow and customer satisfaction. Ultimately, this position aims to uphold Buca’s reputation for exceptional Italian cuisine and hospitality by fostering a productive and positive work environment. Minimum Qualifications: • High school diploma or equivalent; culinary degree or relevant certification preferred., • Minimum of 3 years of experience in a kitchen management or assistant general manager role within a full-service restaurant., • Strong knowledge of food safety standards and kitchen operations., • Proven leadership skills with experience managing and motivating a diverse team., • Ability to work flexible hours, including nights, weekends, and holidays. Preferred Qualifications: • Culinary arts degree or certification from an accredited institution., • Experience working in Italian cuisine or similar full-service dining environments., • Familiarity with restaurant management software and inventory control systems., • Certification in ServSafe or equivalent food safety training., • Demonstrated success in cost control and budget management. Responsibilities: • Assist the General Manager in daily restaurant operations, including staff scheduling, inventory management, and financial performance monitoring., • Manage kitchen staff by providing training, guidance, and performance evaluations to ensure high standards of food quality and safety., • Oversee food preparation processes to maintain consistency, portion control, and adherence to recipes and presentation standards., • Ensure compliance with all health, safety, and sanitation regulations within the kitchen and storage areas., • Collaborate with front-of-house management to coordinate service flow and address any operational challenges promptly., • Monitor inventory levels and work with suppliers to order ingredients and kitchen supplies efficiently., • Implement and maintain cost control measures to optimize profitability without compromising quality., • Support recruitment, onboarding, and retention efforts to build a skilled and motivated kitchen team., • Participate in regular meetings with management to review performance metrics and develop improvement strategies. Skills: The required and preferred skills are essential for effectively managing kitchen operations and supporting overall restaurant management. Leadership and communication skills are used daily to motivate kitchen staff, resolve conflicts, and ensure clear coordination with front-of-house teams. Culinary knowledge and food safety expertise guide the maintenance of high-quality food preparation and compliance with health regulations. Organizational skills are critical for managing inventory, scheduling, and cost control to optimize operational efficiency. Additionally, proficiency with restaurant management software enhances the ability to track performance metrics and streamline ordering processes, contributing to the restaurant’s success.

Job Description WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo’s Golden Gai district and rooted in the philosophy of omotenashi—the Japanese art of anticipatory hospitality. At WAKUDA, every detail matters. From culinary precision and beverage excellence to service choreography and guest engagement, our standard is uncompromising. WAKUDA is where Japanese tradition, modern luxury, and exceptional hospitality converge. Position Summary The General Manager serves as WAKUDA's senior operational leader and is responsible for driving all aspects of restaurant performance, guest experience, team leadership, and financial results. This role requires an exceptional hospitality executive capable of leading a luxury, high-volume operation while upholding the integrity, precision, and elevated standards that define the WAKUDA brand. The General Manager is accountable for creating a culture of excellence, ensuring flawless service execution, and delivering strong business performance across all operational disciplines. The ideal candidate is a highly visible, hands-on leader with deep operational expertise, refined service standards, strong business acumen, and a passion for luxury hospitality. Primary Responsibilities: Leadership & Culture • Lead, inspire, and develop all front-of-house and operational leadership teams., • Establish a culture rooted in accountability, professionalism, discipline, and excellence in hospitality., • Serve as the standard bearer for WAKUDA’s service philosophy and brand values., • Foster strong team engagement, retention, and leadership development across the organization., • Coach managers and department leaders to consistently elevate performance. Guest Experience & Luxury Service Execution • Ensure flawless execution of all service periods while maintaining exceptional hospitality standards., • Drive service culture rooted in precision, personalization, and anticipatory guest care., • Maintain a highly visible floor presence during service., • Build meaningful relationships with VIP guests, hotel leadership, and key stakeholders., • Resolve guest concerns with sound judgment, urgency, and professionalism., • Continuously elevate service standards consistent with luxury and Forbes-caliber expectations. Operational Excellence • Oversee all daily restaurant operations to ensure seamless execution across dining room, lounge, bar, and private dining., • Ensure strong communication and alignment between front-of-house and culinary leadership., • Maintain excellence in staffing, scheduling, service flow, and operational readiness., • Drive continuous improvement in systems, procedures, and execution standards., • Ensure compliance with all operational policies and brand standards. Financial Performance & Business Management • Own restaurant P&L performance, including revenue, labor, controllable expenses, and profitability., • Drive top-line sales through service excellence, guest retention, and strategic initiatives., • Monitor labor productivity, scheduling efficiency, and payroll controls., • Analyze business trends and implement strategies to improve performance., • Ensure disciplined expense management without compromising guest experience. Talent Development & Organizational Leadership • Recruit, hire, train, and retain exceptional hospitality talent., • Build a strong leadership bench through coaching and succession planning., • Conduct performance reviews and structured development conversations., • Hold leadership accountable to measurable performance standards., • Create a culture of continuous learning and growth. Strategic Partnership & Brand Stewardship • Partner closely with ownership, executive leadership, culinary leadership, and Venetian stakeholders., • Act as a trusted business leader capable of translating strategy into operational execution., • Protect and elevate WAKUDA’s reputation as a world-class luxury dining destination., • Support special events, activations, media opportunities, and VIP engagements. Compliance & Risk Management • Ensure compliance with all company policies, health regulations, licensing, and safety procedures., • Maintain audit-ready operational standards., • Proactively identify operational risks and implement corrective actions. Qualifications & Experience Required • Minimum 7–10 years of progressive hospitality leadership experience, • Proven General Manager or senior operational leadership experience in luxury or upscale dining, • Strong P&L management experience with ownership of multi-million-dollar business performance, • Exceptional leadership, communication, and organizational skills, • Strong financial acumen and operational discipline, • Demonstrated success leading high-performing hospitality teams Preferred • Luxury hotel, Michelin-starred, Forbes-rated, or fine dining experience strongly preferred, • Experience within chef-driven or internationally recognized brands, • Strong understanding of wine, sake, and luxury beverage service, • Experience working in Las Vegas luxury hospitality environments preferred Personal Attributes • Executive presence, • Strong emotional intelligence, • Highly disciplined and detail-oriented, • Calm and composed under pressure, • Service-obsessed and guest-centric, • Strategic yet hands-on, • Strong business judgment, • Relentless commitment to excellence Physical Requirements • Ability to stand and walk for extended periods, • Ability to lift and carry up to 25 pounds, • Frequent movement throughout service areas, • Availability to work nights, weekends, holidays, and extended service periods Why Join WAKUDA As General Manager of WAKUDA, you will lead one of the most distinctive modern Japanese luxury dining concepts in the world. This is an opportunity to shape culture, develop exceptional talent, and drive performance within a brand where precision, hospitality, and excellence define every guest experience.

Job Description WAKUDA is a modern Japanese fine dining concept created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. Inspired by Tokyo's Golden Gai district, WAKUDA blends traditional Japanese craftsmanship with contemporary luxury hospitality, innovative design, and exceptional cuisine. With established locations in Las Vegas and Singapore, and upcoming openings in Dallas and Macao scheduled for Fall 2027, WAKUDA continues its international expansion, bringing its distinctive approach to modern Japanese fine dining to new markets. WAKUDA is recognized for its refined culinary offerings, exclusive omakase experiences, premium wine and sake program, and highly personalized hospitality. Located at The Venetian Resort, WAKUDA Las Vegas delivers a sophisticated dining experience where precision, attention to detail, and exceptional service define every guest interaction. Position Overview The Assistant General Manager (AGM) is a senior hospitality leader who supports the restaurant's daily operations, financial performance, service excellence, and team development. This position requires an accomplished professional with extensive luxury fine-dining experience, strong business acumen, exceptional leadership, and a sophisticated understanding of discerning guest expectations. The AGM serves as the General Manager's primary operational partner, ensuring consistent execution of WAKUDA's hospitality standards while developing a high-performing team. This highly visible, hands-on leadership position requires an active presence in the dining room. The successful candidate must confidently lead managers and service professionals, anticipate guest needs, make sound operational decisions, and maintain exceptional standards in a demanding, high-volume luxury dining environment. Primary Job Duties Duties include, but are not limited to, the following: Luxury Hospitality & Guest Experience • Lead exceptional hospitality experiences reflecting WAKUDA's luxury positioning and Japanese service philosophy., • Maintain a visible, engaged presence throughout the dining room during service., • Demonstrate expertise in personalized service, anticipating guest needs, and maintaining discretion., • Build relationships with VIP guests, repeat clientele, hotel executives, concierge teams, and business partners., • Personally engage with guests to ensure expectations are consistently exceeded., • Resolve guest concerns professionally through effective service recovery., • Oversee private dining experiences, VIP reservations, special occasions, and high-profile events., • Champion omotenashi by creating thoughtful, memorable experiences through genuine hospitality.Restaurant Operations & Service Excellence, • Support the General Manager in overseeing daily restaurant operations., • Assume operational leadership responsibilities in the General Manager's absence., • Direct front-of-house operations to ensure consistent service execution and efficiency., • Oversee reservations, seating strategies, table management, service pacing, and dining room utilization., • Ensure appropriate staffing and deployment based on business demands., • Conduct pre-service inspections to maintain exceptional presentation and cleanliness standards., • Partner with culinary and beverage leadership to ensure seamless service coordination., • Identify operational inefficiencies and implement improvements without compromising hospitality., • Maintain proficiency with POS systems, reservation platforms, scheduling tools, and operational reporting.Leadership, Talent Development & Accountability, • Lead, mentor, and develop restaurant managers, supervisors, and hourly service professionals., • Establish clear performance expectations and maintain accountability., • Support recruitment, interviewing, onboarding, and retention of exceptional hospitality talent., • Develop a high-performing leadership team committed to WAKUDA's service standards., • Conduct pre-shift meetings focused on guest expectations, menu knowledge, and operational priorities., • Implement training programs that strengthen technical service skills and hospitality excellence., • Provide constructive feedback, conduct performance evaluations, and address performance concerns., • Identify high-potential employees and support professional development and advancement., • Foster a culture of professionalism, teamwork, accountability, and continuous improvement., • Maintain standards for appearance, grooming, punctuality, and workplace conduct.Financial Performance & Business Management, • Support achievement of revenue, profitability, and financial performance objectives., • Demonstrate knowledge of restaurant P&L statements, labor expenses, controllable costs, and operating margins., • Monitor sales, guest counts, average checks, labor productivity, and operational KPIs., • Participate in budgeting, forecasting, financial reviews, and operational planning., • Manage labor scheduling to maintain productivity while protecting service standards., • Identify opportunities to improve profitability through efficiency and revenue optimization., • Monitor expenses, operating supplies, inventory, and purchasing., • Ensure proper financial controls, cash handling, and reporting procedures., • Partner with culinary and beverage leadership to improve menu profitability and beverage sales.Culinary & Beverage Collaboration, • Demonstrate knowledge of fine dining cuisine, wine, sake, spirits, and luxury beverage service., • Maintain comprehensive knowledge of WAKUDA's culinary philosophy, menu, and ingredients., • Collaborate with culinary leadership to ensure food quality and alignment with service standards., • Support team education regarding Japanese cuisine, premium ingredients, and culinary traditions., • Partner with beverage leadership to strengthen wine and sake knowledge and sales performance., • Ensure service teams understand seasonal offerings, pairings, and special culinary experiences., • Support omakase experiences, chef-driven events, and exclusive dining programs.Brand Integrity & Operational Standards, • Represent WAKUDA with professionalism and integrity., • Protect brand standards through consistent execution and attention to detail., • Ensure adherence to service procedures, hospitality standards, and company policies., • Support marketing activations, special events, and strategic partnerships., • Maintain positive relationships with hotel leadership and operational partners., • Identify opportunities to strengthen guest loyalty and restaurant reputation., • Exercise discretion when interacting with high-profile guests and executive leadership.Compliance, Safety & Risk Management, • Ensure compliance with applicable employment, food safety, sanitation, alcohol service, and workplace safety regulations., • Maintain required certifications, permits, and operational documentation., • Support incident reporting, workplace investigations, and corrective action procedures., • Identify operational risks and implement preventive measures., • Maintain a safe and professional environment for guests and employees.Candidate Profile The ideal candidate combines the sophistication of luxury fine dining with the operational discipline required to lead a high-volume, internationally recognized restaurant. This individual possesses exceptional interpersonal skills, financial intelligence, leadership presence, and a passion for delivering memorable hospitality experiences. Required Qualifications • Minimum 5–7 years of progressive restaurant management experience in luxury fine dining, upscale hospitality, or internationally recognized chef-driven restaurants., • Previous experience as an Assistant General Manager, Restaurant Director, or senior Restaurant Manager in a comparable operation., • Proven success leading large, high-performing front-of-house teams., • Strong understanding of luxury dining standards, restaurant operations, and guest relationship management., • Financial acumen, including P&L analysis, labor management, budgeting, forecasting, and expense control., • Demonstrated ability to recruit, coach, develop, and retain exceptional hospitality professionals., • Excellent communication, interpersonal, organizational, and problem-solving skills., • Polished executive presence and confidence engaging discerning guests and high-profile clientele., • Ability to remain composed and decisive during demanding service periods., • Proficiency with POS systems, reservation management, and operational reporting., • Flexible availability, including evenings, weekends, holidays, and special events.Preferred Qualifications, • Experience in Michelin-recognized restaurants, Forbes-rated hospitality environments, luxury hotels, or internationally recognized fine dining establishments., • Management experience within the Las Vegas luxury hospitality market., • Knowledge of Japanese cuisine, culinary traditions, and luxury Japanese dining., • Advanced knowledge of wine, sake, spirits, and premium beverage service., • Experience managing high-volume restaurants with significant financial responsibility., • Background in chef-driven restaurant groups or multi-unit hospitality organizations., • Experience supporting VIP clientele, private dining, and exclusive culinary experiences., • Bachelor's degree in Hospitality Management, Business Administration, or a related discipline; equivalent experience considered.Leadership Competencies, • Luxury Hospitality: Expertise in personalized service and elevated guest experiences., • Executive Presence: Confidence, professionalism, composure, and credibility., • Operational Leadership: Ability to lead complex operations while maintaining accountability., • Financial Acumen: Ability to translate financial results into operational decisions., • Talent Development: Commitment to coaching and developing future leaders., • Emotional Intelligence: Ability to build relationships and navigate challenging situations., • Attention to Detail: Uncompromising commitment to quality and service standards., • Accountability: Owns results and consistently meets performance expectations., • Strategic Thinking: Ability to anticipate challenges and contribute to long-term success.Work Environment & Physical Requirements, • Fast-paced, high-volume luxury fine dining environment., • Extensive interaction with guests, employees, culinary leadership, and hotel partners., • Extended periods of standing and walking throughout restaurant operations., • Ability to occasionally lift and carry up to 25 pounds., • Availability to work evenings, weekends, holidays, and special events., • Reasonable accommodations may be made to enable qualified individuals to perform essential job functions.Why Join WAKUDA? WAKUDA offers an exceptional opportunity to advance your leadership career within a globally recognized Japanese fine dining brand created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. As Assistant General Manager, you will help shape the restaurant's hospitality culture, develop exceptional talent, drive financial performance, and deliver extraordinary guest experiences within one of Las Vegas' premier luxury dining destinations. We seek a leader who understands that exceptional hospitality is built on consistency, attention to detail, strong relationships, and an unwavering commitment to excellence.