Culinary jobs in Las Vegas, Nevada - Page 3Create job alerts

Job Description Job description: Overview Join our dynamic team as a Shift Manager OR Assistant Manager and become a vital leader in delivering exceptional food and service experiences! This energetic role offers you the opportunity to oversee daily restaurant operations, motivate and develop staff, and ensure every guest leaves satisfied. If you thrive in fast-paced environments, possess a passion for food service management, and excel at leading teams, this position is your chance to shine. We are committed to fostering a lively, positive workplace where your leadership skills can flourish and your culinary enthusiasm can inspire others. Duties • Lead daily restaurant operations with enthusiasm, ensuring smooth shift transitions and optimal customer service., • Supervise and motivate team members, providing training and development to enhance their skills in food preparation, customer service, and safety standards., • Manage inventory control processes, including stock ordering, food safety compliance, and waste reduction strategies., • Oversee food production and kitchen management to maintain high-quality standards in food handling, cooking, and presentation., • Utilize POS systems for accurate cash handling, order processing, and sales tracking., • Ensure adherence to health, safety, and sanitation regulations across all areas of the restaurant., • Support hiring processes by interviewing candidates and assisting with staff onboarding and training initiatives., • Monitor budget performance, control costs, and implement strategies to maximize profitability while maintaining excellent service levels., • Handle customer inquiries or complaints promptly to ensure a positive dining experience for every guest., • Proven management experience in a quick service or fast food restaurant environment with a focus on food service management., • Demonstrated supervising experience with team management, training & development responsibilities., • Strong background in food preparation, cooking techniques, and kitchen management., • Familiarity with POS systems; cash handling expertise essential., • Experience in inventory control, budgeting, and food safety practices aligned with industry standards., • Previous hospitality or restaurant management experience including shift management responsibilities is highly desirable., • Knowledge of culinary techniques gained through fine dining or casual dining experience enhances your leadership potential. Benefits: • 401(k), • Employee discount, • Paid training Work Location: In person

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, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teamsCompany DescriptionNew popular Hong Kong BBQ restaurant in Las Vegas Southwest area. Expanding business plan on hand, need more energetic, positive team member to join. Lots of opportunities coming up.New popular Hong Kong BBQ restaurant in Las Vegas Southwest area. Expanding business plan on hand, need more energetic, positive team member to join. Lots of opportunities coming up.

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

Job Description 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 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., • 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., • Waiting period may apply, • Personal protective equipment provided or required, • Plastic shield at work stations, • Social distancing guidelines in place Pay: negotiable

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

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

Job Description PublicUs is looking for a Kitchen LEAD/ Manager to assist with the operations of our BOH kitchen team as well as hands on prepping, baking and cooking on the line. We’re looking for a creative, motivated professional who doesn’t mind contributing to prep work, filling in with baking, hopping on the line, or washing dishes when necessary. Salary depending on experience and performance. This position will be responsible for kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and sanitation and cleanliness. This position will require approximately 40+ hours per week with some nights and weekends. Job Responsibilities • Order supplies, food and ingredients based on need from various distributors, • Hire and train kitchen staff in specific stations, and cross-train as necessary, • Maintain inventory levels and conduct full weekly inventory, • Schedule and oversee necessary maintenance and repairs on kitchen appliances, • Assist the Management Team with menu changes and adjustments based on seasonal availability., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • 4+ years culinary experience, • 2+ years restaurant management experience, • Ability to work well under pressure and in a fast-paced environment, • Excellent written and oral communication skills, • Capable of conducting and assessing restaurant inventory, • Willing to work a flexible schedule and weekends Since opening in March 2015, we have assembled a great Team of professionals and are looking to build upon that. We won America's Best Coffeehouse at Coffee Fest in Portland, Oregon as well as a 1st place finish at the Western Conference Barista Competition. Back of House are tipped out and any Catering/ after hour Dinners Tips are shared. 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 Summary: As an Executive Sous Chef, you will have the satisfaction of providing supportive leadership to kitchen staff throughout food Service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and take on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. With your attention to detail and high personal standards you will cater to guests’ sophisticated tastes, helping create a dining experience they will savor long after they have taken the last bite. Duties/Responsibilities: Duties include, but are not limited, to the following: 1. Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. Represent the commissary kitchens in divisional, property or corporate meetings., 2. Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff., 3. Manages Human Resources responsibilities for commissary kitchens to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements., 4. Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality., 5. Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties., 6. Assist in development of seasonal menu, recipes and proper execution or process as directed by executive chef., 7. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes., 8. Conduct hands on teaching and kitchen training., 9. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience. 10.Communicates effectively and professionally with vendors orders, product specifications, and delivery schedules. 11. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the venue floor., 12. Maintain positive guest relations at all times., 13. Following all health and safety regulations maintain hygiene and kitchen sanitation., 14. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day., 15. Meet with Executive Chef regularly to discuss menu and regular daily kitchen agenda., 16. Assist in planning strategies for improving staff performance and food quality., 17. Manage daily tracking of invoices, revenue and labor to meet financial targets., 18. Assist with employee life cycle from interviewing through separation., 19. Conforming to the department grooming standards, uniform or attire, and jewelry policy., 20. Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members., 21. Perform all other job-related duties as requested. Required Skills/Abilities: · At least 1 year of experience as an Executive Sous Chef · At least 1 year of experience in union environment · At least 1 year of experience in banquets, high-volume kitchens, and/or food halls · Have interpersonal skills to deal effectively with all business contacts. · Professional appearance and demeanor. · Work varied shifts, including weekends and holidays. · High school diploma or equivalent. · Able to effectively communicate in English, in both written and oral forms. · Basic computer skills and experience with POS systems. · Knowledge of different types of tendering guest checks. · Positive attitude, self-motivated, energetic and is a willing learner. · Ability to professionally interact with C-Level Executives · Ability to interpret and make sound decisions on a P&L · Ability to follow directions makes quick decisions, and keep organized while under pressure. · Knowledgeable about health and safety regulations. · Must possess a Food Handler Safety Training Card Required Licensure: · Food Handler Safety Training Card · TAM Card

Job Description StripSteak is a modern American steakhouse combined with a unique blend of Asian influence and signature Chef Michael Mina flair. An inventive, and highly curated menu offers guests the best seafood and signature cuts of premium beef, as well as classic Chef Mina favorites. About the Role: The Executive Sous Chef at StripSteak is a hands-on culinary leader who supports all aspects of kitchen operations alongside the Executive Chef. This role combines mentorship, technical expertise, and operational excellence to ensure an exceptional experience for both guests and team members. With mastery of cooking techniques, cost control, and staff development, the Executive Sous Chef drives consistency, fosters creativity, and upholds the highest standards of professionalism and hospitality. Our Ideal candidate is: A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff, and work closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism. What you bring to the table: * Personal Attributes * Exceptional communication and organizational skills * Gracious spirit of hospitality * Intellectual curiosity and emotional maturity * Continually strive to develop staff in all areas of food education * Ability to work clean, organized, and lead a team * Professional Attributes * Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations) * Knowledge of financial reporting and ability to analyze data * Have a strong eye towards development both personal and for your team * Desire to teach and mentor both your staff and culinary interns * Basic Qualifications * 4 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role * Culinary degree preferred * Knowledge of safety and hygiene protocols * Working knowledge of HR practices and labor laws * Ability to frequently lift up to 40 pounds * Have the stamina to work in excess of 40 hours per week * Spanish language skills a plus Salary: $75,000 The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in Assembling Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Woolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prep and bake all bakery items for the menu and special events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise bakery personnel, • Actively engaged in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure bakery area and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Decorating, • Assist in developing and tasting recipes, • Assists in planning bakery products menu, • May act as kitchen supervisor in the absence of other Wolfoods staff, • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Able to both lead a team & take direction, • Minimum 6-day 70-hr work week, • Ability to work under pressure in environments that are above/below average temperatures, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch and reach for extended periods of time, • Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Competitive Salary, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Position Title: Attending General Dentist Position Summary A full-time position responsible for delivering primary dental care in an integrated medical facility in Las Vegas. The Attending General Dentist functions as a clinical team member to participate in the center's oral health program. The Attending General Dentist reports to the Chief Clinical Officer of the company. The Center Located in North Las Vegas, the Culinary Health Fund (CHF) currently offers three centers to provide coordinated medical, dental, pharmaceutical and vision primary care to a diverse patient population working in service industries. Within those facilities are the NDB Centers for Oral Health, each featuring 15 state-of-the-art operatories, supported by a sophisticated Electronic Health Record/Practice Management solution, digital radiography, digital imaging, and associated technologies. We are proud to provide quality dental care to CHF families across the city, scheduling an average of 7,000 visits monthly. Essential Functions and Responsibilities The Attending General Dentist must be able to work with other health professionals to deliver coordinated care in this fully integrated care model. This will require collaborating with the Center's medical staff and being an active contributor to the overall care and wellbeing of patients. The Center is designed to deliver appropriate care to patients of various economic and social backgrounds, and the Attending General Dentist must be cognizant of the impact of those factors on the patients. In addition, the Attending General Dentist is expected to: • Examine patients, diagnose their dental/oral conditions, prescribe and perform and/or direct the delivery of appropriate care to address any disease or findings, • Actively participate and collaborate with other Culinary Health Center clinical team members for an integrated patient experience, • Assist in the development and implementation of appropriate treatment guidelines and quality measures for the delivery of care, as directed by the Clinical Director, • Participate in the development of policies, protocols and procedures which are in compliance with the most current accepted professional standards, • Assist in the provision of continuing education for the Centers' staff as requested, • Maintain compliance with all applicable federal, state, local and Center rules, regulations, protocols and procedures governing the practice of dentistry, • Perform other related and/or necessary tasks to achieve organizational and programmatic goals and objectives, as directed by the Clinical Director Licensure and Credentials: • Clinical dentist license issued by the Nevada State Board of Dental Examiners to practice in the state of Nevada, • Unrestricted DEA license issued by the Drug Enforcement Administration (DEA), to prescribe only necessary and appropriate drugs and medicaments for patients under your care, • Basic Cardiac Life Support (BCLS) certification, for critical life-saving skills needed when responding to cardiac and breathing emergencies Preemployment Requirements: • A satisfactory background check, • Passing a drug test, • A clear TB (tuberculosis) test, • Passing other biological tests, as needed by the company, • Credentialing approval, • Execution of confidentiality non-disclosure agreements, as you will have access to personally identifiable health information that is highly sensitive and cannot be revealed except to authorized persons, • Execution of, and adherence to, the Employee Handbook, which outlines policies and procedures, state and federal laws, and expected behavior Compensation: Salary compensation will be based on experience and skills. The Attending Clinical Dentist will be a full-time employee of the company and as such will be eligible for benefits provided for employees at similar employment levels. Currently this includes paid vacation time, health, dental, vision, and disability insurance for the employee and immediate family, and participation in a retirement benefit program. Professional liability insurance will be provided by the company.

Job Description Wolfgang Puck Bar & Grill | MGM Grand – Las Vegas About the Role 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–$75,000 / 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 DescriptionAbout the Role The Sales & Events Manager owns the full sales cycle for private dining and group events—prospecting, qualifying, closing, and executing business. This role is equal parts strategic sales driver and client experience leader, responsible for generating new revenue, maximizing existing opportunities, and ensuring seamless execution from initial inquiry through event completion. You will serve as the primary client contact while partnering cross-functionally with culinary, beverage, and operations teams to bring each event to life at the highest level. *This role offers a clear and exciting growth trajectory, with the opportunity to evolve into senior leadership positions within the organization for high performers who consistently drive results and build strong client relationships. What You’ll DoDrive Sales & Revenue Growth • Proactively generate, qualify, and convert leads for private dining, group events, and full restaurant buyouts, • Own and consistently exceed individual revenue goals and performance metrics, • Develop and execute targeted sales strategies, including outbound prospecting, networking, and market development within the Las Vegas hospitality landscape, • Build and maintain a strong pipeline through partnerships with corporate clients, hotel concierges, DMCs, convention groups, and local influencers, • Identify opportunities to upsell menus, enhancements, and experiences to maximize event revenue, • Cultivate repeat business and long-term client relationshipsLead Event Sales & Client Experience, • Serve as a trusted advisor and primary point of contact from inquiry through execution, • Develop customized proposals, pricing strategies, and contracts aligned with client needs and business goals, • Guide clients through menu curation, event design, and overall experience planning, • Deliver a high-touch, responsive, and detail-oriented client experience throughoutOwn Event Planning & Coordination, • Create and manage Banquet Event Orders (BEOs) and all supporting documentation, • Oversee all event logistics including timelines, floorplans, and vendor coordination, • Partner closely with culinary, beverage, and operations teams to ensure alignment and feasibility, • Maintain accuracy and organization across all event details and systemsSupport Execution & Operational Excellence, • Provide onsite leadership for large-scale events and restaurant buyouts as needed, • Partner with service teams to ensure flawless execution and adherence to plan, • Act as a calm, solutions-oriented presence to address client needs in real timeCollaborate Cross-Functionally, • Align with culinary and beverage teams on seasonal offerings and event enhancements, • Coordinate with operations on staffing, flow, and execution strategy, • Participate in BEO and planning meetings to ensure seamless communication across teamsManage Administrative & Financial Performance, • Maintain accurate records in CRM and event management systems, • Partner with accounting on deposits, invoicing, and accounts receivable, • Track sales performance, pipeline activity, and revenue resultsRepresent the Brand, • Serve as a brand ambassador at networking events, industry functions, and community engagements, • Partner with marketing on outreach strategies, promotions, and database growth, • Consistently uphold the standards and reputation of Wolfgang Puck Fine Dining GroupWhat We’re Looking ForExperience, • 3–5+ years in event sales, catering sales, or luxury hospitality sales, • Proven track record of driving revenue and exceeding sales targets, • Experience owning the full sales cycle from prospecting through execution, • Experience in Las Vegas or a comparable high-volume hospitality market strongly preferredSkills, • Strong sales acumen with a consultative, relationship-driven approach, • Excellent negotiation, closing, and client management skills, • Highly organized with exceptional attention to detail, • Ability to manage multiple high-touch events and competing priorities, • Proficiency with CRM systems and Microsoft Office, • Collaborative, proactive, and solutions-oriented mindsetWork Environment & Schedule, • Onsite, Monday–Friday, • Flexibility required for client meetings, site tours, networking events, and occasional evenings/weekends, • Hands-on involvement in event execution, particularly for high-profile events and buyoutsWhy Join Wolfgang Puck Fine Dining Group?, • Be part of an iconic, globally respected hospitality brand, • Fully paid individual health insurance, • 401(K) with 30% employer match, • Dining discounts, • Directly impact revenue growth in one of the most competitive and exciting markets in the country, • Build meaningful relationships across the Las Vegas corporate, convention, and hospitality landscape, • Collaborate with best-in-class culinary and hospitality professionals, • Opportunity for career growth within a premier luxury dining group, • This opportunity offers a clear path for growth, with strong performers positioned to advance into senior leadership roles. If you are a driven sales professional with a passion for hospitality and a track record of turning opportunities into results, we invite you to apply and be part of something exceptional. Disclaimer: This job description is not all-inclusive and is intended to outline key responsibilities and requirements. Wolfgang Puck Group is an Equal Opportunity Employer.

Job Description Position Summary: As a Baker at 1228 Main, you will be responsible for producing a wide variety of breads and buns in large quantities for daily deliveries. We are looking for someone with general bakery experience and a solid understanding of the bread-making process—from mixing to shaping to baking. This is a full-time, overnight role and requires availability from 9pm-5am. Key Responsibilities: * Produce and bake breads and buns according to standardized recipes and daily production needs * Operate mixers, ovens, proofers, and other bakery equipment * Shape and portion doughs with consistency and accuracy * Maintain cleanliness and organization in the production area * Work efficiently in a fast-paced, high-volume environment * Follow all food safety and sanitation standards Pay: $18 - $21 / hour Qualifications: * General bakery experience required; basic knowledge of artisan bread mixing, shaping, proofing, and baking. * Basic knowledge of shaping, proofing, and baking artisan breads (including baguettes and sourdough), with a strong understanding of levain and poolish starters required. * Must be punctual, team-oriented, and bring a proactive, can-do attitude to a fast-paced kitchen environment. * Ability to thrive in a fast-paced environment * Must be dependable, punctual, and a team player * Must be able to work 9pm-5am approx 5 days a week * Ability to follow production schedules and recipe specifications * Ability to lift up to 50 lbs and stand for extended periods * Strong work ethic and willingness to learn Perks of Being Part of the Wolfgang Puck Family: * Competitive pay * Fully paid individual health, dental, and vision insurance * 401(k) with employer match * Dining discounts at all Wolfgang Puck locations * Opportunities for career growth and development * Supportive, high-performing team culture * And more! If you’re passionate about baking and want to be part of an iconic culinary brand, we’d love to hear from you. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

Job Description We are seeking a talented and motivated Sous Chef to support our high-performing culinary team in this dynamic, high-volume environment. Position Summary: The Sous Chef plays a vital role in the kitchen’s daily operations, working closely with the Executive Chef and leadership team to deliver exceptional cuisine. This individual helps oversee service execution, upholds the highest culinary standards, and fosters a culture of professionalism, consistency, and teamwork. Key Responsibilities: • Support the Executive Chef in overseeing day-to-day kitchen operations, • Ensure quality, consistency, and presentation of all dishes, • Train, mentor, and develop team members to achieve excellence, • Manage ordering, inventory, and vendor relationships, • Help monitor labor schedules, control food and labor costs, and support financial goals, • Maintain food safety, sanitation, and cleanliness standards, • Contribute to menu development and seasonal updates, • Lead by example with professionalism, work ethic, and teamwork Qualifications: • Minimum 4 years of experience in a fine dining kitchen (Sous Chef or similar role), • Steakhouse experience highly preferred, • Culinary school or formal training preferred but not required, • Strong leadership skills with the ability to coach and inspire a diverse team, • Solid understanding of food costing, labor management, and high-volume service, • Excellent communication, organization, and time management skills, • Competitive salary, • Fully paid individual health insurance, plus dental, and vision insurance, • 401(k) with 30% employer match, • Dining discounts at all Wolfgang Puck locations, • Opportunities for career growth within an iconic global brand, • Supportive, team-driven leadership culture, • And more! If you’re a passionate culinary professional ready to thrive in a fast-paced, world-class 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 DescriptionCompany Description JUSTIN Vineyards & Winery is more than a beautiful place to drink exceptional wine. It’s a unique viticultural microclimate. It’s a one-MICHELIN-starred restaurant. It’s a Forbes 5-Star and Five Diamonds by AAA hospitality experience. It's world-class accomodations at the JUST INN. It’s tasting rooms at the vineyard and in downtown Paso Robles. And it's the perfect place to take your hospitality career to new heights. Looking to grow your culinary career at an award-winning restaurant on California’s beautiful Central Coast? The Restaurant at JUSTIN offers a seasonally driven tasting menu experience, featuring ingredients sourced from our 26-acre farmstead and local purveyors. With dinner service four nights a week (Thursday–Sunday), our culinary program highlights the flavors of the Central Coast, creating a memorable, world-class guest experience. We are seeking an experienced, hands-on Junior Sous Chef to support dinner service and contribute to the training and development of our kitchen team. In this role, you will partner closely with the Chef de Cuisine to support day-to-day culinary operations, including service execution and special events. This position requires a strong on-the-floor presence, working directly alongside the team to ensure quality, consistency, and efficiency in every dish, in alignment with Michelin- and Forbes-level standards. This full-time position is based at the JUSTIN Estate: 11680 Chimney Rock Road, Paso Robles, CA. This position requires weekend availability and the ability to work late nights. Job Description • Maintain and execute exceptional food quality and consistency in alignment with Executive Chef standards, Forbes guidelines, and Michelin-level expectations, • Oversee daily prep, station setup, and service execution, ensuring readiness and adherence to the highest culinary standards, • Lead and support kitchen operations by working across all stations, ensuring smooth, efficient service during dinner and events, • Train, mentor, and support kitchen staff, fostering accountability, development, and high performance, • Collaborate with culinary leadership to develop seasonal menus, contribute creative ideas, and support special events and programming, • Supports the Chef de Cuisine and Dishwashing team to maintain strict health, safety, and sanitation standards, ensuring proper use of equipment and a clean, organized kitchen environment, • Support inventory management, ordering, and cost control, ensuring proper storage, minimal waste, and operational efficiency, • Partner with the Farmstead team to source and utilize fresh, seasonal ingredients, • Ensure organization and cleanliness of walk-ins, dry storage, and all kitchen areas, • Collaborate with front-of-house leadership to maintain a cohesive guest experience, • Support operations across the Estate including lunch, dinner, events, and production as neededQualifications, • 2+ years of fine dining culinary experience in an upscale, fast-paced environment, • Previous experience in a MICHELIN-rated, James Beard-recognized or Forbes-rated establishment preferred, • Proven experience training and mentoring kitchen staff, • ServSafe certified (or ability to obtain upon hire), • Proficiency in menu development, cost control, and inventory management, • Culinary degree preferred, • Exposure to wine-focused culinary programs preferred, • A genuine passion for culinary excellence and creating memorable guest experiences, • Ability to perform under pressure while maintaining composure, attention to detail, and emotional intelligence, • Strong organizational skills with a solution-oriented mindset, • Ability to manage multiple priorities independently in a fast-paced environment Additional Information • Thriving Wellness Community: Access to top-notch medical coverage comprehensive vision and dental plans, and a 401k with match eligibility to secure your financial future and including:, • 24/7 online physician consultations, • virtual mental health resources, • life coaching, • engaging employee community groups, • cash rewards for healthy habits and fitness reimbursements, • library of on-demand fitness videos, • Career Advancement Opportunities: Unlock your potential with clear paths for career progression and internal mobility across our diverse family of brands and business units., • Focused Learning and Development: Grow as a leader with our dedicated Learning and Organizational Development department, offering extensive resources like People Manager and leadership training, webinars, and eLearning courses., • Empowering Mentorship Program: Connect with colleagues through our company-wide mentorship program to share goals, overcome challenges, and drive your career forward., • Continuous Improvement Training: Participate in training that empowers all employees to learn and implement concepts that drive significant, positive change in the workplace., • Building a Healthy Society: To date, our co-Founders Lynda and Stewart Resnick, through their foundations and The Wonderful Company, have invested more than $2.5 billion in education, health and wellness, community development, and sustainability initiatives across California’s Central Valley, Fiji, and the world. In 2025, Wonderful ranked as #1 in PEOPLE’s “100 Companies That Care” list and was named one of Fortune magazine’s 100 Best Companies to Work For. To learn more about our corporate social responsibility efforts, visit csr.wonderful.com. The Wonderful Company is an Equality Opportunity Employer that provides opportunities for advancement. We are committed to creating a diverse workforce that embodies a deep culture of acceptance, equity, and inclusion. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. #LI-ML1 EEO is the law - click here for more information

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations (where applicable), • Maintain complete knowledge of and comply with all departmental policies and procedures, • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance, • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift, • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service, • Prepare all menu items following recipes and yield guides, according to department standards, • Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s, • Minimize waste and maintain controls to attain forecasted food cost, • Transport empty, dirty pots and pans to the pot wash station Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners, • The noise level in the work environment is usually loud, • The employee frequently is required to walk Preferred: • Minimum 2 years-experience in high volume or fine dining pastry kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job DescriptionCompany Description Adjacent to the Las Vegas Convention Center and just one block from the world-famous Las Vegas Strip, the legendary Westgate Las Vegas Resort & Casino provides a fun, challenging and rewarding work atmosphere. Help create remarkable guest experiences at our world-class resort, which features a lively casino that is home to the world’s largest Race & Sports Book; incredible restaurants, nightlife, and live entertainment; and the convenience of a Las Vegas Monorail station onsite for easy access to the Las Vegas Strip. As part of Westgate Resorts, recognized by U.S. News as one of the Best Companies to Work For, you’ll be joining a team committed to excellence and creating unforgettable vacation experiences and supporting your career growth where you are or at 60+ resorts across the company. Job Description General Summary Of Duties: • Sous Chef will be covering and supporting outlets across the hotel as needed., • Act with integrity, honesty and knowledge that promote the culture, values of Westgate Resorts., • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times, • Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence., • Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change., • Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative., • Understand completely all programs, procedures, standards, specifications, guidelines, and training programs., • Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies., • Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef., • Assumes 100% responsibility for the quality and integrity of products served., • Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance with restaurant receiving policies and procedures., • Collaborate with all staff to ensure timely completion of production in compliance with restaurant standards., • Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades., • Consolidates product and maintains order, rotation, and cleanliness of the walk-in cooler., • Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner., • Assists in the management of all kitchen staff, including prep and dishwashers., • Participates in ordering, menu development and recipe development., • Documents new kitchen recipes in standard corporate format., • Work as a member of the team to ensure success in all stations and areas of the restaurant., • Fill in where needed on stations to ensure that service standards and efficient operations are met., • Always maintain a hygienic and safe working environment., • Reports to work punctually and assist in the event of an emergency outlined within restaurant standards., • Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda., • Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs., • Responsible for End of Month Inventory., • Be able to work lunch and/or dinner service while supervising daily production needs.Qualifications Performance Requirements: (Knowledge, skills and abilities) Operational Management will be approximately 45% of this role and include, but is not limited to, the following: • Menu innovation while adhering to outlet concept., • Maintain consistent Westgate food quality standards., • Monitor and improve consistency of food quality to enhance overall customer experience., • Ensure standards and policies are available for staff to create and maintain a safe workplace and environment., • Identify, rectify, and report promptly and decisively actual and potential problems to ensure workplace and environmental safety., • Actively encourage and support team members to participate in decision making processes to assume responsibility and authority., • Ensure direct reports conform to Westgate policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity., • Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance., • Maintain consistency of performance across varying conditions, to maintain trust and confidence., • Maintain the Westgate values in conducting business., • Mentor staff through ongoing on the job coaching and positive reinforcement., • Provide ongoing reward and recognition of employees by utilizing applicable recognition programs., • Encourage training for managers as part of their professional development and monitor the progress of participants., • Involve all members of management in decision making process thereby giving the team a bigger picture prospective., • Must have a minimum of 5 years of culinary management experience in a similar role., • Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification., • Ability to communicate in a professional manner., • Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy., • Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement., • Must possess the ability to prioritize, organize and follow through to meet deadlines and production schedules., • Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis., • Must also demonstrate the ability to direct and lead staff., • Must be able to work well with a team and be willing to assist in all phases of the operation., • Knowledge of and exposure to a union environment is preferred., • Must have basic computer skills and knowledge in Microsoft Office is required. Additional Information EXPERIENCE REQUIREMENTS • Must have a minimum of 5 years of culinary management experience in a similar role., • Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification., • Ability to communicate in a professional manner., • Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy. This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.

Job DescriptionDescription: Pastry Cook José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fine dining and everything in between, JAG’ers know they all play a critical role in overall success of our brands. What we would like from you: · Leverage culinary skills, experience and technique to confidently prep and run a station during busy service. · Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest’s expectations. · A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage. · Understand all ingredients as they pertain to each recipe and preparation of each authentic menu item What you can expect from us: · Competitive Pay with industry leading benefits · Access to Medical, Dental, Vision, 401k, and even insurance for your pets · 50% off food at any of our restaurants · Flexible Schedules · Fun, Dynamic, Innovative atmosphere · Education Assistance/Tuition Reimbursement · Career Advancement opportunities At The José Andrés Group of restaurants every endeavor is driven by the importance we place in our missions and core values. The diverse array of restaurants that make up José Andrés Group span cuisines and cultures, price points, and service styles. From two 2-Michelin-starred restaurants to game-changing small plates restaurants to fast-casual eateries and a food hall, the company offers unparalleled culinary experiences for every taste. Our restaurants serve a wide variety of global cuisines, including Spanish, American, Mexican, Greek, Peruvian and beyond, each one telling the unique stories gathered by José and the José Andrés Group team through years of travel, research, experimentation and inspiration. JoseAndresGroup is an Equal Opportunity Employer Requirements: Skills & Conditions • Ability Knowledge of workstation set up and maintain a clean and organized workspace, adhere to food safety guidelines, and collaborate with the kitchen staff to meet the restaurant's menu needs., • Thorough knowledge of menu items and recipes., • Ability to take direction and work in a team environment and to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 30lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 50 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating supervisors and other employees., • Requires manual dexterity to use and operate all necessary equipment.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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. 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. 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 DescriptionCompany Description Job Description The Chef de Partie supports the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position assists in guiding culinary employees on food preparation and quality standards as well as maintaining the cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities include but is not limited to the following: • Responsible for preparing and finishing foods on all stations within the kitchen., • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. Qualifications, • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • 3 – 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff., • Requires the ability to work organized and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement., • Must possess the ability to prioritize, organize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • High volume pastry experience required., • Culinary training or degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires a valid health card. 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 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., • 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. · 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 DescriptionDescription: Position: Director of Operations Location: Las Vegas, NV Reports To: VP Operations, West Coast Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a mission-driven, award-winning restaurant group founded by Chef José Andrés. With a commitment to hospitality excellence, sustainability, and innovation, JAG operates renowned dining concepts across the United States and continues to lead the industry in creating unforgettable culinary experiences. Our Las Vegas presence represents some of our most dynamic, high-volume, and culturally vibrant restaurants — embedded within the city’s premier hotel and casino properties. Position Summary The Director of Operations – Las Vegas Market is a senior, multi-unit operator responsible for overseeing the performance, culture, and guest experience across JAG’s collection of restaurants in Las Vegas. Operating at the intersection of hospitality excellence and complex hotel/casino partnership environments, this leader manages both front-of-house (FOH) and back-of-house (BOH) operations across multiple concepts and venues. Serving as the primary JAG representative in the Las Vegas market, the Director builds and maintains strong relationships with hotel and casino partners, ownership groups, and asset management teams while championing JAG’s values, culinary identity, and service standards across every touchpoint. Key Responsibilities Multi-Unit Operational Leadership • Oversee daily FOH and BOH operations across all JAG restaurant concepts in the Las Vegas market, ensuring consistency in execution, culture, and standards across venues. • Serve as the market-level operational lead — translating JAG’s brand vision into the realities of high- volume, casino and hotel dining environments. • Develop, implement, and continuously refine Standard Operating Procedures (SOPs) tailored to the unique operational demands of Las Vegas — including extended operating hours, high-volume service periods, and entertainment-driven traffic patterns. • Partner with Culinary, Marketing, HR, Finance, and IT teams to align cross-functional operations and deliver seamless guest experiences across all concepts. • Maintain the highest standards of facilities presentation, service execution, health and safety compliance, and regulatory adherence across all market locations. Partnership Management • Serve as JAG’s primary point of contact with hotel and casino partners across the Las Vegas market, building and maintaining productive relationships with property leadership, ownership, asset management, and licensing teams. • Navigate the complexity of operating within casino and hotel environments — including shared facilities, integrated marketing, events programming, VIP services, and brand co-existence requirements. • Coordinate with casino entertainment and hospitality teams to align FB programming, activations, and operational calendars with property-level priorities. • Ensure JAG contractual commitments to hotel and casino partners are consistently met or exceeded, and proactively surface operational risks or opportunities. • Represent JAG at the market level as a cultural ambassador, operational partner, and strategic stakeholder. Guest Experience Brand Standards • Champion JAG’s service philosophy across all Las Vegas venues, ensuring every guest interaction reflects our commitment to generous hospitality and culinary storytelling. • Partner with property teams to create an integrated, seamless guest experience across rooms, dining, events, and entertainment — consistent with both JAG standards and hotel/casino brand expectations. • Monitor guest satisfaction data, third-party review platforms, and hotel/casino feedback channels; drive continuous improvement through targeted coaching and operational changes. • Oversee the delivery of VIP experiences, high-profile events, and entertainment-adjacent programming that are hallmarks of the Las Vegas dining environment. Financial Performance • Own PL accountability across all Las Vegas restaurant operations, including annual budgeting, monthly forecasting, and variance analysis. • Drive revenue growth through strategic programming, event activations, menu development support, and partnership opportunities unique to the Las Vegas entertainment market. • Monitor and optimize labor costs, inventory management, vendor relationships, and controllable expenses across all market locations. • Deliver clear, executive-ready financial reporting with actionable insights and well-reasoned recommendations. Team Leadership Development • Inspire, mentor, and lead multi-disciplinary FOH and BOH teams across multiple Las Vegas concepts, building a high-performance culture grounded in accountability, hospitality, and shared purpose. • Partner with HR to attract, recruit, and retain top hospitality talent in the competitive Las Vegas market, including cultivating relationships within the local hotel and casino talent ecosystem. • Conduct regular performance evaluations, coaching conversations, and succession planning to develop future leaders within the market. • Foster an inclusive, guest-first team culture that reflects JAG’s values and the vibrant energy of the Las Vegas hospitality community. Requirements: Required Qualifications • 8–10 years of progressive leadership experience in multi-unit restaurant, fine dining, or luxury hospitality operations; prior Las Vegas or casino/hotel experience strongly preferred. • Demonstrated success managing complex, high-volume operations within hotel, resort, or casino environments — including navigating partner relationships, licensing structures, and integrated property operations. • Strong track record of PL ownership, financial planning, and operational accountability across multiple locations or concepts. • Experience opening and/or integrating restaurant operations within hotel or casino properties is highly valued. • Demonstrated ability to lead and develop large, multi-disciplinary teams across geographically proximate but operationally distinct venues. • Excellent relationship management skills with experience serving as a brand representative to ownership groups, asset managers, and hotel/casino leadership. • Strong communication, executive presentation, and stakeholder management skills., • Proficiency with hospitality technology platforms (MICROS, Toast, OpenTable, HotSchedules, Google Workspace, etc.). • Deep knowledge of food and beverage operations, with emphasis on fine dining service standards and luxury guest experience delivery. Working Conditions Physical Requirements • Ability to stand and walk for extended periods (up to 8 hours)., • Must be able to lift up to 15 lbs. regularly and up to 30 lbs. occasionally., • Ability to manage multiple priorities in a fast-paced, high-stakes environment., • Frequent use of hands, bending, reaching, listening, and visual acuity., • Availability to work evenings, weekends, holidays, and during high-volume entertainment periods as required by the Las Vegas market. Compensation Benefits Base Salary Range: $130,000.00 – $160,000.00 Final compensation is determined based on scope of venues managed, depth of hotel/casino partnership experience, and overall leadership experience. Performance bonus eligibility based on market-level financial and guest satisfaction metrics. • Performance-Based Annual Bonus, • Comprehensive Health Wellness Plans (Medical, Dental, Vision), • Exclusive Employee Dining Discounts across JAG concepts, • Retirement Savings Plan with company contribution, • Paid Time Off Holiday Pay, • Relocation assistance considered for highly qualified candidates Equal Opportunity Employer José Andrés Group is proud to be an Equal Opportunity Employer. We participate in the federal E-Verify Program.

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., • 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. · 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 Description Salary: $65,000.00 - $70,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1524872 Flik Hospitality Group Steven Goldberg [[req_classification]]

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

Job DescriptionJob Title: Pastry ChefReports To: Head Chef/Executive Sous ChefResponsible for: Pastry and Dessert Section Operations Employee Specification: The Pastry Chef is responsible for the creative direction and daily operation of the pastry and dessert section, producing a diverse range of high-quality desserts, plated sweets, baked goods, and pastry components that complement the restaurant's culinary identity. This role requires exceptional technical skill in both classical and contemporary pastry techniques, a strong creative sensibility, and the ability to lead a small team with precision and consistency. Key Responsibilities: Culinary Excellence & Pastry Operations • Dessert Production: Produce all plated desserts, petit fours, tasting menu sweets, and a la carte dessert items to the highest standard of quality and consistency., • Baking & Pastry Craft: Execute a full range of pastry disciplines including dough work, chocolate tempering, sugar work, ice cream and sorbet production, and mousse preparation., • Menu Development: Develop and refresh the dessert menu seasonally in consultation with the Head Chef, incorporating creative ideas that reflect the restaurant's concept and local produce., • Quality Control: Taste and assess all pastry output, ensuring flavour balance, texture, temperature, and presentation are consistent and exemplary., • Special Items: Produce bespoke pastry items for special events, tasting menus, and celebratory occasions as required., • Compliance & Safety: Maintain strict compliance with food safety regulations, allergen management, and hygiene standards within the pastry section at all times.Team Leadership & Development, • Section Management: Lead and supervise pastry section staff, ensuring efficient production, high standards, and a positive team environment., • Training: Train and develop pastry assistants and junior staff on key techniques, recipes, and presentation standards., • Collaboration: Work closely with the Head Chef and kitchen brigade to ensure seamless integration of the pastry section with overall kitchen service.Administrative & Operational Management, • Mise en Place & Planning: Lead all daily and service-specific pastry mise en place, ensuring the section is fully prepared and organised ahead of each service., • Inventory & Procurement: Manage pastry-specific stock including dairy, sugar, chocolate, and specialist ingredients, maintaining par levels and minimising waste., • Cost Awareness: Assist in monitoring pastry food costs and contribute to waste reduction initiatives without compromising the quality of output.Equipment Maintenance: Ensure all pastry equipment including ovens, mixers, tempering machines, and blast chillers is maintained, cleaned, and in safe working order. Requirements: • Experience: Minimum 3–5 years of professional pastry experience in a fine dining, hotel, or high-end restaurant environment., • Technical Skills: Advanced proficiency across the full range of pastry disciplines including chocolate work, sugar, viennoiserie, plated desserts, and frozen items. Strong aesthetic sensibility for plating and presentation., • Education: Formal pastry training from an accredited culinary or patisserie school preferred., • Language Skills: English and Cantonese proficiency preferred to facilitate communication with the kitchen team and management. pPbiLgwr1X

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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

Job Description General Description: The primary responsibility of the On-Call Steward is to maintain a clean kitchen, work area, and equipment to meet quality customer service standards and health department rules and regulations. Essential Functions: • Place clean dishes, utensils, and cooking equipment in the storage area, • Maintain kitchen work areas, equipment, and utensils in clean and orderly condition • Stock supplies in serving stations, cupboards, refrigerators, and salad bars, • Sweep and scrub floors, • Clean garbage cans with water or steam, • Sort, remove, and place trash in designated pick up areas, • Transfer supplies and equipment between storage and work areas by hand or hand trucks, • Practice safety rules, regulations, and encourages others to do the same Minimum Qualifications: A minimum of one (1) year of high volume steward experience is required. Experience and Education Substitutions: • none Licensing and Certification:, • none Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution. Revised 11/2019 Physical Demands & Working Conditions: The following physical demands and working conditions are representative of those encountered while performing the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. May require weekend and/or evening work. Sitting Walking Crouching/Bending/Stooping Reaching Grasping Pushing/Pulling Ability to see Ability to hear Ability to communicate effectively; orally and in writing Occasional Travel Knowledge, Skills & Abilities: Knowledge of the principles of effective communication. Knowledge of appropriate way to operate kitchen equipment. Knowledge of principles and processes for providing customer and personal service. Knowledge of meeting quality standards for service. Knowledge of the structure and content of the English language, including meaning, spelling, rules of composition, and grammar. Skilled in talking to others to communicate information effectively. Skilled in giving full attention to the conversation with the customer. Skilled in asking appropriate questions at the right time without interrupting at inappropriate times. Skilled in performing routine maintenance on equipment and determining when further maintenance is needed. Skilled in actively looking for ways to help the team. Ability to communicate and convey information effectively, persuasively, and accurately. Must be able to multi-task and remain calm under pressure. Ability to move quickly. Ability to exert maximum muscle force to lift, push, pull or carry objects. Ability to pay attention to detail and Revised 11/2019 being thorough in completing work tasks. Ability to be reliable, responsible, dependable, and fulfill obligations.

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. 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., • Degree in Culinary Arts or a related field., • Previous experience in catering and banquet operations., • Previous experience in a large, luxury resort setting.

Job Description Center of the Plate Category Manager The Center of the Plate Category Manager is responsible for managing protein categories- including beef, pork, poultry, seafood, and specialty meats – within the organization. This role drives category strategy, vendor negotiations, pricing, and inventory management to achieve profitability and customer satisfaction. The COP Category Manager serves as a subject matter expert, supporting sales teams and ensuring competitive positioning in the marketplace. Apply at: Schedule: Monday-Friday 8:00 AM-5:00 PM. This is a salaried position schedule may change due to business demands. Pay: $95,000-$111,000 based on experience Responsibilities: • Recommend SKU rationalization and assortment optimization., • Support field sales with joint calls and product demonstrations., • Develop and execute category plans to meet sales and margin goals., • Monitor slow-moving or obsolete inventory and implement corrective actions., • Negotiate supplier programs, pricing, and rebates to maximize earned income., • Provide training and product knowledge sessions for sales teams and customers., • Maintain optimal inventory levels to meet customer demand while minimizing waste., • Conduct category reviews and analyze market trends, pricing, and competitive activity., • Build and maintain strong vendor relationship while ensuring compliance with food safety standards., • At least 3 years in purchasing or procurement roles preferred., • At least 5 years of experience in foodservice, protein category management, or related field., • Previous experience in training and supporting sales team is a plus., • Strong understanding of protein market trends and culinary applications is a plus., • Ability to be proficient in Microsoft Office Suite and ERP systems., • Ability to have excellent communication and presentation skills., • Ability to have strong negotiation, analytical, and organizational skills., • Ability to have proven manage vendor relationships and drive category profitability is a plus. Since 1939, our family has delivered quality and integrity—in our business, our products, and our relationships. Founded by Nicholas Mouskondis over 80 years ago, Nicholas and Company are third-generation family owned and operated. With both our family and our business rooted in the community, we’re the local choice for foodservice. What we offer • Competitive compensation package and generous Health benefits (Medical, dental and vision), • 401K profit-sharing plan, • HSA with employer contributions, • Wellness program with premium incentives, • Tuition reimbursement up to $4,000 per calendar year

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Head Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements: Required Qualifications • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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., • 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. · 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 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, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teamsCompany DescriptionLocal Italian RestaurantLocal Italian Restaurant

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

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

Job Description Job description: Position Overview: We are seeking an experienced Sous 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. , • 2+ years of experience as a Sous 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 DescriptionJob Title: Lead Sommelier Report to: General Manager The Lead Sommelier at Mott 32 Las Vegas is responsible for curating, managing, and elevating the restaurant’s wine and beverage program in alignment with Mott 32’s global standards and refined Chinese culinary identity. This role combines deep wine expertise, leadership, guest engagement, and operational excellence to deliver an exceptional dining experience while driving beverage revenue and maintaining inventory integrity. Job Responsibilities: • Curate and maintain an award-caliber wine list that complements Mott 32’s modern Chinese cuisine and global brand standards, • Drive wine sales percentages of revenue and check average by meeting or exceeding targeted goals, • Lead all aspects of the wine program, including selection, pricing strategy, purchasing, inventory control, and cost management, • Collaborate closely with Executive Chef and management to create thoughtful wine pairings and tasting menus, • Serve as the on-floor wine authority, delivering elevated, knowledgeable, and personalized guest interactions, • Train, mentor, and develop the sommelier team and service staff on wine knowledge, service standards, and sales techniques, • Ensure proper wine storage, handling, and cellar organization in compliance with best practices, • Oversee wine service standards, including glassware selection, decanting, and presentation, • Analyze sales performance and guest preferences to refine offerings and drive profitability, • Manage relationships with distributors, wineries, and brand partners, • Support special events, VIP experiences, and private dining with customized beverage offerings, • Uphold all health, safety, and regulatory compliance requirements related to alcohol service, • Represent Mott 32 Las Vegas with professionalism and discretion, reinforcing its reputation as a premier fine-dining destination, • Manage accurate monthly inventory control and reviewJob Requirements:, • Minimum 5 years of progressive experience in high-volume fine dining or luxury restaurants., • Experience in POS editing, inventory control and financial performance reviews., • Strong leadership, communication, and team-building skills., • Level 3 Court Of Masters or above., • Proven ability to maintain high standards under pressure while ensuring consistency and efficiency., • Strong food and beverage product knowledge, • Ability to work nights, weekends, and holidays as required.We offer attractive remuneration package and long-term career development opportunities to the right candidate. Please send your full resume with current and expected salary by clicking "Apply". We are an equal opportunity employer. The information provided by you will be treated in strict confidence and used for recruitment purpose only. All personal data collected during the application process will be kept for 12 months after its completion and will be destroyed thereafter. Powered by JazzHR QwR2kA6IhX

Job Description Our fine dining décor and ambiance welcomes guests to have the best experience, in the first plant-based restaurant in town to have a full bar with an inspired cocktail program. There are no obvious vegan cues and most guests don't even make the connection that the menus is plant-based - they just know that our restaurant is inviting and the food is wonderfully delicious. Crossroads is an intersection where vegans, flexitarian's, omnivores and meat eaters can cross paths to share a delicious meal and a good time. We believe great food should be enjoyed by everyone! If you share the same enthusiasm, we’d love to have you join our growing team! What We Are Looking For: The Sous Chef is responsible for the day-to-day culinary operations, including overseeing staff, aiding with menu preparation, and ensuring food quality and freshness. The Sous Chef reports to the Head Chief and Executive Chef. Primary Job Responsibilities – Includes, but is not limited to: • Provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating, • Trains new kitchen employees to restaurant and kitchen standards, • Supervises all food preparation and presentation to ensure quality and restaurant standards, • Assist in recruiting qualified individuals, • Responsible for monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, and scheduling., • Works with head chef to maintain kitchen organization, staff ability, and training opportunities, • Verifies that food storage units all meet standards and are consistently well-managed, • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing, • Check quality of ingredients, • Keeps cooking stations stocked, especially before and during prime operation hours, • Monitor stock and place orders when there are shortages., • Ensure compliance with federal, state, local and company health, safety, sanitation standards are attained., • Report to work as schedule, on time and prepared to work., • At least two to five of experience as a Chef in a similar environment., • Serve Safe Certification., • Ability to walk and stand during entire shift; continuously reach, bend, lift, carry; be able to lift up to 20 lbs as needed., • Ability to work in a fast-paced environment., • Ability to effectively communicate in English., • Polished appearance and demeanor., • 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.

Job Description 1228 Main is a refined, neighborhood-driven restaurant and bakery located in the heart of the Las Vegas Arts District, where French-inspired technique meets modern creativity. As part of the iconic Wolfgang Puck family, we bring world-class standards to every aspect of the guest experience—starting with exceptional pastry and bread. We are seeking a Pastry Cook with strong lamination expertise to join our talented baking and pastry team. Position Summary As a Pastry Cook, you will focus on the preparation and execution of laminated doughs and a range of artisanal baked goods. This role is ideal for someone passionate about viennoiserie, with a sharp eye for detail and the ability to consistently produce high volumes without compromising quality. You’ll play a key role in producing croissants, kouign-amanns, danishes, and other laminated pastries, while also contributing to bread baking and general pastry production. Success in this role requires precision, efficiency, and a strong understanding of dough development and fermentation. This is an afternoon-to-evening shift, best suited for individuals who thrive in a fast-paced, high-standard kitchen environment. Pay: $18 - $22 / hour Key Responsibilities * Execute laminated dough production (croissants, danishes, kouign-amanns, etc.) with consistency and precision * Operate sheeters and bakery equipment safely and effectively * Mix, proof, shape, and bake a variety of breads and pastries * Support pastry production including fillings, glazes, and finishing components * Follow production schedules to meet daily and weekly volume needs * Maintain cleanliness, organization, and food safety standards throughout shift * Collaborate with the Pastry Chef and team to continuously improve product quality and processes Qualifications * 1–2 years of experience in a professional bakery, patisserie, or pastry production kitchen * Proven ability to produce laminated doughs at scale (croissants, pastries, breads) * Experience in high-volume production environments preferred * Strong understanding of fermentation, proofing, and temperature control * Ability to work efficiently under pressure with strong attention to detail * Team-oriented with a genuine passion for artisanal baking * Flexible availability, including afternoons and evenings Why Join Us * Be part of the Wolfgang Puck family—globally recognized for culinary excellence * Fully paid individual health, dental, and vision insurance * 401(k) with company match * Collaborative, respectful, and quality-driven kitchen culture * Work with premium ingredients and refined techniques * Competitive pay and employee dining perks * Clear opportunities for growth and advancement If you’re a lamination specialist who takes pride in craftsmanship and consistency, we’d love to connect with you. Disclaimer: This job description is not intended to be all-inclusive. Employees may be asked to perform additional duties as needed. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate based on any protected status under federal, state, or local law.

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. 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 DescriptionJob Title: Sous ChefReports To: Head Chef/Executive Sous ChefResponsible for: Day-to-Day Kitchen Operations & Team Supervision Employee Specification: The Sous Chef is a key leadership role responsible for supporting the Head Chef in the daily management of kitchen operations, maintaining culinary standards, and developing the kitchen brigade. This individual is the operational backbone of the kitchen, ensuring smooth service execution, consistent food quality, and a well-motivated team. The Sous Chef is expected to lead by example and act as a direct point of contact for the kitchen team in the absence of the Head Chef. Key Responsibilities: Culinary Excellence & Operations • Production Leadership: Oversee and participate in all kitchen production, ensuring food quality, consistency, and presentation meet established standards across all sections., • Menu Execution: Ensure all dishes are prepared and presented in strict accordance with approved recipes, plating guides, and portion specifications., • Quality Control: Conduct regular tasting and line checks throughout service to maintain the highest standards of food quality and identify areas for improvement., • Station Management: Assign and oversee kitchen sections during service, stepping in to support any station as required., • Compliance & Safety: Enforce strict adherence to all food safety, hygiene, HACCP, and health and safety regulations across the kitchen.Team Leadership & Development, • Staff Supervision: Lead and supervise the kitchen brigade on a day-to-day basis, providing clear direction and maintaining team discipline and morale., • Training & Mentoring: Deliver on-the-job training to junior kitchen staff, coaching individuals on technique, standards, and kitchen culture., • Performance Management: Monitor individual performance levels and provide feedback, coaching, and corrective action as required in line with HR procedures., • Rota Planning: Assist with the preparation of weekly kitchen rotas, ensuring adequate coverage for all service periods within budget parameters.Administrative & Financial Management, • Inventory & Ordering: Assist with the management of food ordering, par stock levels, and supplier communication to ensure consistent availability of ingredients while controlling waste., • Cost Awareness: Support the Head Chef in monitoring food costs and identifying opportunities to reduce waste and improve yield without compromising quality., • Kitchen Communication: Act as a communication bridge between the kitchen team and senior management, ensuring operational issues are escalated and resolved promptly.Opening & Closing: Take responsibility for kitchen opening and closing procedures, ensuring the kitchen is fully prepared for service and properly secured at close. Requirements: • Experience: Minimum 3–5 years of professional kitchen experience, with at least 1–2 years in a supervisory or Sous Chef capacity., • Technical Skills: Strong across-the-board cookery skills with the ability to competently oversee and contribute to any kitchen section. Solid understanding of Chinese culinary techniques is preferred., • Education: Professional culinary training or equivalent practical experience at a high standard., • Language Skills: Bilingual in English and Cantonese preferred to facilitate communication across the team and with management., • Administrative Proficiency: Competent with scheduling, basic inventory management, and kitchen administration tasks. vJOww0aKkY

Job Description UNITE HERE HEALTH serves over 200,000 workers and their families in the hospitality and gaming industry nationwide. Our desire to be innovative and progressive drives us to develop impactful programs and benefits designed to engage our participants in managing their own health and healthcare. Our vision is exciting and challenging. Please read on to learn more about this great opportunity! This is a Nevada Health Solutions (Culinary Health Fund) position This is a work from home job, with the exception of daily site visits to local hospitals. The Medical Management department is participant focused and strives to provide the best possible care for the participants through Utilization Review and Utilization Management services, Care Coordination and Outreach. The Department is designed to ensure the delivery of high-quality, cost-efficient healthcare for our participants and families through coordinating care, providing detailed discharge plans, advising participants of different programs available and providing face-to-face and telephonic education. The purpose of this position is to ensure that the Fund’s philosophy of assisting patients to receive the best quality care in the appropriate setting is accomplished. The Hospital Care Manager is responsible for conducting utilization management activities in accordance with Utilization Management policies and procedures. While providing concurrent utilization review, the Hospital Care Manager will collaborate with the medical team and participants in the acute hospital and lower level of care settings to help guide them through the continuum of care. The Hospital Care Manger will assess, plan, implement, coordinate, monitor, and evaluate care options and services to meet our participants’ health care needs. In conjunction with the Transition Care Coordinator team, this position is responsible for ensuring that the discharge plan is achieved in a timely manner and effectively meets the patients’ needs. ESSENTIAL JOB FUNCTIONS AND DUTIES • Provide Utilization Review within URAC timelines and expectations, • Work with participants of all ages in the acute hospital and lower level of care settings (LTAC, SNF, Rehab) to help them through the continuum of care, • Responsible for continuous communication with all parties involved in the plan of care and decision-making to determine medical necessity and appropriateness of care for service utilization and expense, • Must follow all hospitals policies and procedures, • Daily driving within the Las Vegas Metropolitan area based upon assignment. Driving on Fund business and/or authorized to drive a Fund-owned or –leased vehicle, • Redirect care to contracted service providers per guidelines, • Daily communication with attending physicians regarding treatment and discharge planning needs, • Participate in weekly Medical Rounds with Medical Director and team, • Provide the necessary interventions to assure effective and efficient discharge planning, • Research patient issues, barriers to care and report findings to management, • Coordinate and attend family conferences for difficult discharge planning i.e., hospice, long term care, non-compliance, • In conjunction with the hospital staff, coordinate hospital to hospital transfers, • Maintain comprehensive, accurate and up-to-date record of patient care, • Identify delays in care and send to physician reviewer for medical necessity review, • Identify quality issues and refer to the Quality Committee for review, • Assist management in development of protocols and procedures as they relate to UM/CM, • Assist with on boarding and training new staff, • Participate in the weekend on call rotation, • Perform benefit education to participants and providers, • Sets goals and achieve measurable results, • Contributes ideas to plans and achieving department goals, • Exemplifies the Fund’s BETTER Values and professional effectiveness dimensions in contributing to a respectful, trusting, and engaged culture of diversity and inclusion, • Performs other duties as assigned within the scope of responsibilities and requirements of the job Years of Experience and Knowledge • Minimum 3 years’ experience in a hospital environment or equivalent required, • Associate's degree in Nursing required, • Preferred: Bachelor’s degree in Nursing, • Required: Valid, unrestricted state driver’s license, • Personal vehicle registration and insurance, • Unrestricted active RN License in the State of Nevada, • Preferred: CCM certification, • Microsoft Office skills (PowerPoint, Word, Outlook), • Microsoft Excel skills, • Preferred fluency (speak and write) in Spanish, • Excellent written and verbal communication skills, • Excellent interpersonal skills – ability to express compassion and balance the emotions with business needs, • Strong analytical skills, • Communicate clinical information to non-clinical individuals Work Schedule (may vary to meet business needs): Monday~Friday, 7.5 hours per day (37.5 hours per week) as a remote opportunity, with daily in person visits to local hospitals. We reward great work with great benefits, including but not limited to: Medical, Dental, Vision, Paid Time-Off (PTO), Paid Holidays, 401(k), Short- & Long-term Disability, Life, Pension, AD&D, Flexible Spending Accounts (healthcare & dependent care), Commuter Transit, Tuition Assistance, and Employee Assistance Program (EAP). #LI-REMOTE