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

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. With the help of our world-class training program, you will continually develop and master new skills that you can apply in your everyday life. Helping you get promoted within the company to earn more money. The Busser/Runner position comes with a starting hourly wage and tips with generous perks and benefits. A Day In The Shack As the busser or runner at the Crack Shack, your primary responsibility will be the overall cleanliness of the shack. You will assist your fellow coworkers in ensuring a smooth day of service by cleaning and sweeping the dining room, resetting each table with full sauce caddies, taking out the garbage, stocking ice in the bar, cleaning the bathrooms, and stocking the bar. When bussing tables, it is important to pre-buss tables. We do not want our guests to sit with dirty plates or glasses in front of them! Always check with the guests to make sure they would like you to clear their place. You will also need to wipe down tables and sweep the floor to make sure no guest sits at a dirty table. This is particularly important during the rush! Requirements * Be at least 16 years of age. * No previous experience is needed. We offer on-the-job training. * Willing to go the extra mile to satisfy every need of our guests. * Knowledgeable about the menu and the varying products we carry. * Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. * Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. * Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and guests.

Job Description A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world-renowned, two-michelin-starred chef tetsuya wakuda and 50 eggs hospitality group. wakuda captures the tension between traditional and modern japan in a bold and thoughtful way through cuisine, design, and art. 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 Description A leading provider in the commercial construction and equipment industry is seeking a highly motivated Commercial Construction Sales Executive to join our team. This role is ideal for individuals with a strong background in construction sales, particularly those skilled in building strategic relationships and managing complex sales cycles. Key Responsibilities: • Develop and maintain strong, long-term relationships with general contractors and key decision-makers in the construction space., • Analyze architectural drawings, specifications, and bids to evaluate opportunities and deliver accurate quotes., • Proactively identify and pursue new business opportunities within the commercial construction sector while leveraging an existing network of industry contacts., • Represent the company in a professional and engaging manner during client meetings, presentations, site visits, and business development activities., • Collaborate with internal project and operations teams to ensure smooth project execution from proposal to completion., • Consistently meet or exceed sales targets through disciplined pipeline management and consultative selling. Qualifications: • Proven success in construction sales, preferably in the commercial or foodservice equipment industry., • Ability to read and interpret construction drawings and project specifications., • Highly self-motivated, results-oriented, and comfortable working independently in a fast-paced environment., • Strong communication and interpersonal skills, with a natural ability to build rapport and trust., • Experience managing long sales cycles and negotiating project-based deals. What We Offer: • Competitive compensation and performance-based incentives, • Opportunity to work with an experienced and supportive team, • A dynamic, entrepreneurial work environment with room for growth Powered by JazzHR ROBB9M7K7T

Job Description Position Title: Service Manager Department: Front of House Management Reports To: General Manager, Director of Hospitality Direct Reports: Captains, Servers, Server Assistants Position Summary: The Service Manager is responsible for upholding and executing a high standard of hospitality and service excellence within a dynamic dining environment. This individual collaborates closely with senior leadership to reinforce the organization's vision of hospitality and deliver exceptional guest experiences that combine fun and refinement. This leadership role requires operational oversight, team development, and proactive guest engagement to ensure the restaurant runs smoothly, efficiently, and profitably. The Service Manager will drive morale and team performance, positively resolve guest concerns, and maintain the integrity of the service model at all times. Key Responsibilities: Hospitality Leadership: • Champion the core values of hospitality and service excellence., • Ensure compliance with service standards, policies, and procedures., • Lead service execution as a section manager, participating in all steps of guest engagement including greeting, menu presentation, order taking, grilling, and check handling., • Foster clear communication between front-of-house and culinary teams., • Provide personalized service to VIP guests and handle guest complaints both in-person and online. Operational Management: • Oversee daily administrative operations including payroll, service floor plans, and shift walkthroughs., • Provide clear direction to hourly staff, ensuring all operational and service goals are met., • Develop accountability systems, provide ongoing coaching, and administer disciplinary actions when necessary., • Manage POS back-office functions including employee profiles and menu setup., • Lead Department of Health (DOH) compliance efforts through frequent walkthroughs and immediate issue resolution., • Promote a safe, clean work environment and investigate safety incidents to identify root causes. Training & Development: • Oversee ongoing service education for staff, including scheduled training classes., • Ensure all recipes and procedures are followed for food and beverage consistency and quality., • Monitor guest feedback and mystery shopper reports for continuous improvement. Team Management: • Recruit, train, coach, and evaluate front-of-house team members including servers and server assistants., • Act as a role model in service delivery and guest interaction., • Provide mentorship to service teams, fostering a collaborative and motivating work environment., • Mediate staff and customer conflicts with professionalism and empathy. Professional Standards: • Demonstrate deep knowledge of hospitality standards, culture, and service practices., • Uphold core values of learning, sustainability, professionalism, and stewardship., • Maintain polished appearance and behavior consistent with hospitality industry expectations., • Participate in meetings, training sessions, and team events., • Ensure compliance with all relevant policies, laws, and health regulations. Qualifications: • Strong English communication skills (spoken and written)., • Exceptional organizational skills, attention to detail, and ability to multitask., • Demonstrated ability to lead under pressure in a fast-paced environment., • Knowledge of food safety protocols and DOH standards., • Certification in food handling and responsible alcohol service (or ability to obtain)., • Ability to work evenings, weekends, and holidays., • Proficiency with POS systems, reservations platforms, Microsoft Office, and Google Workspace., • Familiarity with HR practices and team development principles., • Degree in Hospitality, Culinary Management, or similar field preferred. Physical Requirements: • Ability to stand or walk for extended periods (up to 12 hours)., • Regular lifting and carrying of items up to 50 lbs., • Ability to navigate stairs and adapt to a variable-temperature environment., • Comfortable operating equipment and engaging in physically demanding tasks.

Job Description Summary: The Director of Human Resources Business Partner (HRBP) will play a critical role in driving operational excellence by aligning HR strategies with business objectives and collaborating with property teams and corporate functions. The Director partners closely with business leaders to deliver scalable and creative HR solutions that drive efficiency, support employee performance, and enhance the overall employee experience. This role will lead key initiatives focused on improving processes and providing consistent support throughout the employee experience. As a business partner and mentor, this position helps build a culture of accountability, growth, and high performance. ESSENTIAL DUTIES AND RESPONSIBILITIES – Other duties may be assigned: • Build strong partnerships with business leaders by aligning HR initiatives with strategic goals, practicing proactive HR management, and responding quickly to time-sensitive business needs to drive team effectiveness and strengthen company culture., • Implement and maintain performance management practices that reflect the company's values, set clear expectations, and promote accountability throughout the organization., • Support the development of restaurant teams (i.e., culinary, food & beverage, bar, front-of-house, back-of-house, and facilities) in delivering exceptional guest experiences., • Provide knowledgeable, interactive, and prompt counsel on complex employee relations issues, conflict resolution, organizational design/structure, and critical employee lifecycle moments to support a productive and sustainable high-performing workplace culture., • Provide expert counsel on complex employee relations issues, conflict resolution, and organizational matters, ensuring timely escalation, thorough investigation, and effective resolution to mitigate risk and support a sustainable high-performing workplace culture., • Collaborate with HR partners to drive efficiency in HR processes, proactively identifying and implementing improvements that enhance the employee experience., • Partner with HR Partners in compensation, benefits, talent acquisition, communications, engagement, and learning & development to deliver seamless support across all phases of the employee lifecycle for designated business divisions., • Leverage HR data and analytics to guide decision-making and support performance and workforce planning., • Maintain deep knowledge of employment laws and company policies to ensure compliance and consistency across all business areas., • Mentor and coach HR team to build talent, encourage accountability, and promote continuous learning and knowledge sharing across the team., • Facilitate organizational change management as needed and help leaders to align communication, behavior, and infrastructure to support the desired changes., • Mitigate risk by ensuring appropriate escalation/investigation of performance, conduct, and other employee relations-related matters., • Flexible availability to accommodate business needs, which may include night, weekends, and holidays. SUPERVISORY RESPONSIBILITIES This position supervises and mentors all HR Business Partners, overseeing their performance and development. This includes responsibility for hiring, onboarding, coaching, counseling, evaluations, and terminations as needed. The role sets clear goals and expectations, ensures accountability, and fosters a collaborative, high-performing HRBP team that supports business priorities and reflects company values. QUALIFICATIONS AND SKILLS - To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required: • 10+ years of progressive human resources experience in a director or similar leadership role., • 5+ years of experience in the restaurant, hospitality, or retail industries supporting operations-based roles., • Proficient in leveraging data, metrics, and workforce trends to inform decisions and drive continuous improvement., • Experience in working with all levels of teams, including the C-Suite., • Deep knowledge of HR disciplines, including performance management, labor relations, employee relations, talent development, compensation, compliance, and change management., • Experience leading projects and helping to foster/create a positive working environment., • Experience in successfully managing multiple priorities & and projects through successful delivery and implementation under time, budget, and political pressure., • Proven success in working in a fast-paced business environment., • Strong ability to lead, motivate, and empower subordinate employees in an inclusive environment; creates a culture of recognition, trust, and accountability., • Bilingual (Spanish/English) communication skills preferred, with the ability to effectively engage employees and leaders across diverse teams. DISCLAIMER: This job posting is intended to describe the general nature of this position. It is not intended to be an exhaustive list of all responsibilities, duties and skills required. Employee benefits may vary by location, position, length of service and employment status. Final candidates will be required to complete a drug test and background check. Many positions will require a state gaming license. Affinity Gaming is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status. #ZRAGL

Job Description Job Summary: The Assistant Controller will support the Group Controller in overseeing the financial activities of our restaurant group in North America. This role involves managing accounting functions, preparing financial reports, and ensuring compliance with financial regulations. The ideal candidate will have a strong background in accounting, excellent analytical skills, and the ability to work in a fast-paced environment. We are looking for a detail-oriented and experienced to support our finance department in managing the financial operations of Samba Vegas LLC, Samba Los Angeles LLC and assisting with other finance tasks across the restaurant group. The role will primarily be hybrid working. The individual will be expected to visit the Las Vegas restaurant to understand the operation and build relationships with the management team. A corporate office is planned to be established early 2026. The role requires strong analytical skills, attention to detail, and the ability to work collaboratively with the Finance team based in London and the US operational teams. The role reports to the Group Financial Controller and supports all aspects of financial reporting including daily reporting, month end close, management accounts, audit and ensuring robust and effective internal controls. Key Responsibilities: • Financial Reporting: Prepare management accounts, including balance sheets and income statements for each US restaurant entity. Assist in the preparation of monthly, quarterly, and annual financial statements. Conduct variance analysis and provide insights to support decision-making., • Accounting and Bookkeeping: Oversee day-to-day accounting operations, including accounts payable, invoice booking, weekly payruns. Ensure accurate and timely posting of financial transactions. Reconcile bank statements and general ledger accounts., • Internal Controls and Compliance: Support the implementation and monitoring of internal controls to safeguard company assets. Ensure compliance with financial regulations and company policies. Assist in the preparation for internal and external audits., • Team Collaboration and Development: Work collaboratively with the finance team and other departments., • Sales Reporting: Reporting of daily, weekly, and monthly sales for the US entities. Process sales journals and sales reconciliations., • Fixed Asset Registers: Maintain complete and accurate fixed asset registers., • Payroll Reporting: Collaborate with the HR department to ensure accurate processing of payroll journals and reporting. Assist in reconciling payroll reports and resolving discrepancies., • Budgeting & Forecasting: Assist in the budgeting and forecasting processes for North American operations., • Compliance and Audit Support: Assist in maintaining compliance with regulatory requirements and internal policies. Support internal and external audits by providing documentation and explanations as needed., • Process Improvement: Identify opportunities to streamline processes, improve efficiency, and enhance controls within the finance function. Implement best practices to optimize financial operations. Qualifications: • Bachelor's degree in Finance, Accounting, or related field., • CPA or CMA certification preferred., • Minimum 4-5 years of relevant experience in finance or accounting roles, preferably within the restaurant or hospitality industry., • Strong understanding of GAAP, financial principles and financial reporting., • Proficiency in accounting software (e.g., QuickBooks, SAP) and Microsoft Office Suite, especially Excel., • Strong analytical skills with the ability to interpret financial data and trends., • Excellent attention to detail and accuracy in financial transactions and reporting., • Strong communication and interpersonal skills, with the ability to collaborate across teams., • Ability to prioritize tasks, meet deadlines, and adapt to changing priorities in a fast-paced environment. Benefits: • Competitive salary., • 10 days vacation, 6 holidays (federal holidays), • $250 dining allowance, 50% dining discount, • Contribution towards medical / dental insurance, • 5 days Nevada sick, • Opportunities for professional development and advancement within a dynamic and growing organization., • A collaborative and inclusive work environment where your contributions are valued and recognized. Company Overview: Join our dynamic and growing restaurant group of companies, where innovation meets culinary excellence. As a leading player in the hospitality industry, we are dedicated to crafting memorable dining experiences whilst maintaining a commitment to financial health and strategic growth. Owned restaurants include the SUSHISAMBA and Duck & Waffle restaurants and bars in the City of London, SUSHISAMBA Covent Garden and SUSHISAMBA Las Vegas with a new restaurant SUSHISAMBA Los Angeles opening in 2025 and a growth strategy for 2 further new US restaurant openings. Licensed operations currently include Dubai, Doha, Edinburgh, Bahrain, Riyadh and Singapore with new licenses opening in 2025 and beyond including Abu Dhabi and Milan.

Job DescriptionWe are on a mission to bring our deep love of pizza and hospitality to our guests. We believe in genuine warm hospitality, passion for service and an unparalleled commitment to providing an exceptional experience. Were not just growingwere thriving. We are looking for a passionate, driven individual to join us on our journey. Commissary Manager Qualifications Education & Experience: • High school diploma or GED required; associate or bachelors degree in business, hospitality, or culinary management preferred, • Minimum of 35 years of experience in food service management, commissary operations, or a related field, • Proven experience managing a team in a high-volume kitchen or food production environmentSkills & Knowledge:, • Strong knowledge of food safety standards, sanitation practices, and inventory control, • Familiarity with food preparation equipment, commercial kitchen operations, and supply chain logistics, • Proficient in inventory management systems, POS software, and basic Microsoft Office applications, • Strong leadership and team management skills, • Excellent organizational, time management, and communication abilitiesCertifications (preferred or required):, • ServSafe or equivalent food safety certification, • HACCP training or certification is a plus, • Valid drivers license (if the position requires travel or delivery coordinationPersonal Attributes:, • High attention to detail and quality standards, • Ability to work under pressure in a fast-paced environment, • Strong problem-solving and decision-making skills, • Flexibility to work early mornings, evenings, weekends, or holidays as neededWhy Join Us?, • Be part of a fast-growing, high-impact company, • Opportunities for career advancement and leadership, • Competitive salary and benefits package, • A collaborative, energetic, and supportive team culture

Job Description Hiring for the Las Vegas Production Kitchen. Shift: • Monday to Friday from 3am to 12pm shifts, • Saturday/Sunday 2am to 9:30 am If you are an artist at heart with an eye for detail, you could be perfect for the role of Cupcake Froster at Sprinkles. You will hand frost all cupcakes and add the appropriate designs to each one. You will be taught how to frost the bakery items and learn to perfect the art of the Sprinkles design with your own twist. You will also ensure proper rotation of cupcakes and frosting in addition to learning how we bake these special desserts. Perks of Working with Sprinkles: • Benefit options include Heath, Dental, Vision, Life, and 401K, • Daily Pay option available to associates, • Sprinkles Associate Card to sprinkle the joy to your family, friends, and community, • Opportunity to do good – Sprinkles partners with several charities and community organizations, • Family Friendly Hours, • Paid parental leave & paid time off, • Chance to be a part of special memories that happen daily in our bakery, • Development and growth opportunities Responsibilities: • Act as a company advocate and embody the Sprinkles Culture., • Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm., • Follow all frosting techniques as trained to specifications and standards., • Demonstrate teamwork skills as you rely on and assist fellow associates in providing the Sprinkles Experience., • Adhere to all safety and sanitation guidelines to maintain a clean and safe work environment behind the counter and in the dining area where applicable., • Assist with all cleaning duties as stated on opening, closing, daily, and/or weekly checklists., • Report to work as scheduled and fulfill requirements for duration of shift., • Box, package, or plate cupcakes and other bakery goods as needed., • Act with a high level of detail when following instructions down to the dot on top of a Sprinkles cupcake. Requirements: • A passion and love of the Sprinkles product, brand, and experience., • Culinary/pastry certification preferred or at least 1 year of previous food service experience (i.e., cook, server, host, baker, busser)., • Ability to work a changing schedule that can begin between Midnight and 3am., • Ability to communicate verbally and understand/follow written and verbal instructions from management., • Must be able to move around the front of the bakery as you bend down for bags and reach up for cupcake trays., • Ability to be on your feet for hours at a time., • Must be able to remain in a stationary position for up to 60% of the time., • Can lift at least 50 pounds, which can include carrying cupcake trays, frosting, and bags of boxed purchases.

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

Job Description ESSENTIAL DUTIES & RESPONSIBILITIES • Maintains complete knowledge of, and complies with, all departmental policies, service procedures, and standards., • Maintains familiarity with all Casino services including Cov-19 guidelines, features, local attractions, and activities to respond to guest inquiries accurately., • Maintains the highest standards to ensure the quality/cleanliness and disinfection of the casino, public areas, offices, and other areas, as designated., • Cleans between slot machines, removes papers, glasses, debris, and discards all empty bottles. Wipes down all slot machines high and low using a ladder or step stool as required, disinfect change booths, and change banks, in assigned areas., • Reviews assigned area and completed general removal of trash/debris. Empties and cleans ashtrays/urns and trashcans., • Cleans all bathrooms in assigned areas, as outlined in job procedures, and as trained., • Ensures all equipment and work areas are kept clean, neat, and orderly always., • Exercises care in the use of cleaning supplies, methods, and equipment, while following all safety guidelines., • Uses correct cleaning chemicals for designated surfaces, in accordance with OSHA regulations, and in adherence to established guidelines/procedures., • Maintains a constant awareness of safety and accident prevention., • Ensures security of any assigned keys, radios, beepers, etc., • Reports emergencies, needed maintenance, and safety hazards in assigned areas to supervisor., • Assists other areas as needed., • Contains and cleans hazardous materials covered under the biohazard/Code Blue specifications., • Works under minimal supervision, completing assigned tasks in a timely fashion., • Must be able to lift, push, and carry up to 50lbs., • Must be able to work in the heat during the summertime as we take care of the pool areas and towels, • Performs other job-related duties, as assigned. JOB REQUIREMENTS: Required: • Must have six plus (6+) months experience in Environmental Services or comparable area/position, and/or training from the Culinary Training Center., • Excellent customer service skills., • Must 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 GED equivalency., • Must be able to work in an environment with exposure to secondhand smoke and high noise levels. • Must be able to effectively communicate in English, in both written and oral forms. Preferred: • Ability to contain/clean hazardous materials covered under the OSHA specifications in strict adherence to established guidelines/safety procedures., • Ability to perform a myriad of duties with extreme care and attention to detail, while working in a fast-paced and busy environment., • Previous experience working in a luxury resort.

Job Description General Description: The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit culinary and hospitality training institute. CALV’s mission is to train people for successful hospitality careers in Las Vegas. CALV’s vision is to reduce poverty and eliminate unemployment by providing youth, adults, and displaced workers with employability and vocational skills. The Custodian/Maintenance Worker position is responsible for keeping the buildings and grounds clean, safe, and orderly and for enhancing the property's condition regarding all aspects of general maintenance, safety, and cleaning. The candidate must provide great customer service, work quickly and efficiently, work well independently and as a team, be solution-focused, and be detail-oriented. Essential Functions: • Service, clean, stock, and supply restrooms., • Gather and empty trash in public areas, offices, and campus grounds., • Clean building floors by sweeping, mopping, scrubbing, dusting, and/or vacuuming., • Follow procedures for properly using chemical cleaners and power equipment to prevent damage to floors and fixtures., • Notify the manager when repairs are needed., • Request and maintain inventory of supplies and equipment needed for custodial and maintenance duties., • Clean windows, glass partitions, and mirrors., • Moves and adjusts chairs, desks, tables, supplies, furniture, and equipment as needed., • Perform maintenance repairs to include painting, woodwork, wallpaper, electrical, plumbing, grout, and tile work., • Maintain upkeep of campus grounds., • Conforms to safety standards as required., • Provide exceptional customer service and clear communication., • Perform other tasks reasonably aligned with the assigned job functions. Minimum Qualifications:

Job DescriptionDescription: We are looking for SERVERS to join our team as we continue our quest to Change the World Through the Power of Food! If you are one of the areas most talented and passionate hospitality professionals, come help us bring the stories of Chef José Andrés to life! What we would like from you: • Exceed guests’ expectations by providing an authentic, friendly, enthusiastic, professional culinary experience paired with impeccable service and a genuine sense of hospitality., • A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage., • Knowledge of appropriate table numbers, settings and service ware., • Thorough knowledge of menu items and service procedures., • Ability to take direction and work in a team environment., • Ability to work calmly and effectively under pressure., • 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, • 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 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests and employees., • Requires manual dexterity to use and operate all necessary equipment. José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer and participates in the federal government E-Verify Program.

Job Description Deeply rooted in Southern hospitality, Yardbird stands as an iconic establishment celebrated by both James Beard and Bon Appétit. Cherished family recipes and genuine warmth are infused into every bite. From its inception in the vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologetically indulgent cuisine and award-winning bourbon selections. Join our team and be part of a legacy that combines culinary excellence with heartfelt hospitality. Job Description: Server assistants must move quickly and efficiently, and maintain constant communication with the server on the status of each table. The server assistant needs to assist the server by ensuring that every guest’s needs and special requests are met. He/she is the backbone of the service team, making sure that the basics of service are met, from water service to resetting the table. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Ability to take initiative and exhibit flexibility, • Working knowledge of and comply with all departmental policies, service procedures, and standards, • Ability to lift up to 50 pounds repeatedly through service, • Working knowledge of correct maintenance and use of equipment, • Working knowledge of all Hotel services/features and local attractions/activities to respond to guest inquiries accurately, • Have interpersonal skills to deal effectively with all business contacts and provide exemplary guest service, • Professional appearance and demeanor, • Able to effectively communicate in English, in both written and oral forms Responsibilities: • Always maintain a professional attitude and courteous demeanor, • Maintain service stations and perform assigned side work duties before, during and after the shift, • Follow proper service procedures, • Maintain communication with other team members and front door staff, • Practice table maintenance with the guidance of the server throughout the dining experience in the most unobtrusive manner, • Always practice full hands in full hands out, • Assist your neighboring teammates with service, • Ensure that tables are reset within two minutes of your guests’ departure, • Bus each course according to Restaurant Service Standards Reference Work Conditions: • The noise level in the work environment is usually loud, • The employee frequently is required to walk Preferred: • At least 2 years’ experience in a high-volume, upscale dining environment, • At least 1 year of hospitality sales and management experience, • High school diploma or equivalent EOE

Job Description Unidine is hiring immediately for on call WAITER/WAITRESS positions. • Location: Revel Las Vegas - 4940 South Conquistador Street, Las Vegas, NV 89148., • Schedule: On call schedule. Days and hours may vary. More details upon interview., • Requirement: Previous serving experience is required., • Fixed Pay Rate: $15.75 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Takes food and beverage orders and efficiently delivers items to dining room guests. Essential Duties and Responsibilities: • Promptly and warmly greet guests in the dining room; takes food and beverages in an efficient manner, following established steps of service., • Delivers food promptly and professionally; maintains safe food handling and sanitation standards. Follows up periodically to assist with any additional needs or requests., • Demonstrates complete understanding of menu items and ingredients. Advises guests on appropriate combinations of food and drinks when requested; accommodates reasonable requests and notes preferences. As needed, demonstrates knowledge of specialized diets and allergens., • Communicates directly with back-of-the-house staff to ensure that orders are delivered correctly and special requests are accommodated., • Exhibits exceptional communications skills and demonstrates ability to get along well with others. Remains flexible and patient when communicating with guests and staff., • Collects tickets and follow proper cash-handling procedures., • Promotes a clean, safe and neat environment for guests., • Maintains a high level of sensitivity and confidentiality regarding personal or medical information that is shared., • Promptly addresses complaints or issues; relays relevant information or complaints directly to supervisor., • Ensures that the dining room is properly set up prior to and after the service period; keeps area clean and neat while meeting established sanitation standards., • Operates a variety of equipment, including fire extinguishers, telephones, iced tea/soda machines, soup wells and coffee machines., • Works with staff of other departments to perform job duties during special events and functions., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1469625

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

Job Description Deeply rooted in Southern hospitality, Yardbird stands as an iconic establishment celebrated by both James Beard and Bon Appétit. Cherished family recipes and genuine warmth are infused into every bite. From its inception in the vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologetically indulgent cuisine and award-winning bourbon selections. Join our team and be part of a legacy that combines culinary excellence with heartfelt hospitality. We are seeking a friendly, enthusiastic, and professional Host/Hostess to be the welcoming face of our restaurant. You will play a key role in creating a positive first impression for our guests, ensuring their experience begins and ends with warmth and hospitality. If you excel in customer service and enjoy working in a dynamic environment, we’d love to have you on our team. Responsibilities include but are not limited to: • Enthusiastically welcome every guest at the door, • Go above and beyond to accommodate guests’ special requests, • Graciously say goodbye to all guests and extend an invitation to return to visit soon, • Oversee daily restaurant reservations, pre-assign seating where necessary, • Communicate with management regarding special orders, cake orders, and special requests – responsible for conveying all such information to management, • Answer restaurant telephone courteously and efficiently, • Escort guests to tables and assist in seating at tables; present menus and extend pleasantries, • Work as a team, assist with all guests’ and employees’ needs and inquiries, • Always maintain positive guest relations, • Resolve guest complaints, ensuring guest satisfaction, • Be familiar with all features and local attractions/activities to respond to guest inquiries accurately, • Assist with managing the waitlist during busy times and provide accurate wait time estimates., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas, • Maintain complete knowledge of scheduled daily activities and in-house groups, daily house count, table/seat/station numbers, proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant, • Prior experience in a hostess, front-of-house, or customer service role is preferred., • Excellent communication and interpersonal skills., • A friendly and approachable demeanor with a strong focus on guest satisfaction., • Ability to multitask and stay organized in a fast-paced environment., • Familiarity with reservation management systems is a plus.

Job DescriptionDescription:BOA Steakhouse is now hiring a Maître D’ to join our team! BE A PART OF OUR OPENING TEAM at BOA Steakhouse located atThe Grand Canal Shoppes at The Venetian Resort. BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Las Vegas. What You’ll Do: As the lead member of the front-of-house service team, the Maître D’ manages the dining room staff, greets customers and ensures the highest possible standards of service. Further responsibilities include setting the ambience and atmosphere of the restaurant, supervising the overall appearance and acting as the primary liaison between the kitchen and dining room. The Maître D’ creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence. Your Key Responsibilities: • Effectively lead a team of hospitality professionals to deliver outstanding service and superior guest experiences., • Act as the liaison between the kitchen and front-of-house staff to guarantee that a common vision is shared., • Have an extensive knowledge of our restaurant's food offerings and beverage program., • Reinforce company standards, including uniform, grooming and timeliness of employees., • Assist in handling payments from guests, manage the cash register and prepare payroll as needed., • Inspect dining and service areas, equipment and storage areas for organization and cleanliness., • Perform station opening/closing and side work duties for every shift., • Relay all guest comments or suggestions to the restaurant manager on duty., • Assess customer complaints and inquiries and assist the restaurant manager in resolving guest complaints., • Report all equipment problems and maintain issues to management and request work orders for repairs., • Ensure compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members, • Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor, • Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye”, • Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure, • 2 years previous and relevant experience in a high-end, high-volume restaurant, • Ability to multi-task and work efficiently under pressure, • Strong communication skills, both with guests and teammates, • Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems, • A positive, upbeat attitude with a strong work ethic, • Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant, • A valid Food Handler Card and Alcohol Awareness Training Certificate (must have upon hire), • Ability to work standing for long periods, lift up to 25 lbs, and manage a physically demanding role, • Must be 18 years or olderWe are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

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

Job Description Job Title: Utility Porter Company: V&E Hospitality Group Job Type: Full-Time/Part-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 dedicated and hardworking individuals to join our team as Utility Porters. The Utility Porter plays a vital role in maintaining the cleanliness and functionality of our facilities, ensuring that our guests have a safe and enjoyable experience. If you take pride in your work, are detail-oriented, and thrive in a fast-paced environment, we encourage you to apply. Key Responsibilities: • Cleaning and Sanitization: Perform general cleaning duties, including sweeping, mopping, vacuuming, and disinfecting common areas, restrooms, and dining spaces., • Trash Removal: Empty trash bins and recycling containers, replace liners, and dispose of waste in a hygienic and environmentally responsible manner., • Restroom Maintenance: Monitor and clean restrooms regularly, replenishing supplies such as soap, paper towels, and toilet paper as needed., • Floor Care: Maintain the cleanliness and appearance of floors by mopping, waxing, and buffing as necessary., • Light Maintenance: Report any maintenance issues or safety hazards to the appropriate department and assist in minor repairs or adjustments as directed., • Event Setup: Assist in setting up and breaking down tables, chairs, and equipment for events, meetings, or special occasions., • Stocking Supplies: Ensure that cleaning supplies, restroom supplies, and other essentials are well-stocked and readily available., • Teamwork: Collaborate with the cleaning and maintenance team to ensure efficient and effective operations., • Back of House: If applying for the back of house utility porter position, the following responsibilities may be required:, • Dishwashing: Operate commercial dishwashing equipment to efficiently clean and sanitize dishes, glassware, utensils, pots, and pans., • Kitchen Cleaning: Maintain a clean and organized kitchen area by regularly emptying trash, cleaning food preparation areas, and ensuring equipment is clean and in good working order., • Utensil and Equipment Sorting: Sort and stack clean dishes and utensils in an organized manner for easy access by kitchen staff., • Assist Kitchen Team: Provide support to kitchen staff as needed, including helping with food preparation and basic kitchen tasks during busy periods., • Safety and Sanitation: Adhere to food safety and sanitation standards, including proper handling of chemicals and cleaning agents. Qualifications: • Previous experience in a janitorial or utility porter role is preferred but not required., • Ability to perform physical tasks, including lifting and carrying cleaning equipment and supplies., • Strong attention to detail and a commitment to cleanliness and sanitation., • Positive attitude and the ability to work effectively as part of a team. · 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 hourly wage., • Opportunities for career growth within V&E Hospitality Group., • Employee discounts on food and beverages., • A positive and dynamic work environment., • Training and development opportunities., • Health, vision, and dental benefits. 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 CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Restaurant Manager KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff Job Description: The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service. Requirements: • Excellent verbal and written communication skills, • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English in both oral and written forms, • Professional and polished appearance and demeanor Responsibilities: • Enthusiastically welcome every guest at the door, • Ability to clearly communicate with all guests, • Always approach and move towards the guest. Never wait for the guest to come to you, • Go above and beyond to accommodate guests’ special requests, • Graciously say goodbye to all guests and extend an invitation to return to visit soon, • Oversee daily restaurant reservations, pre-assign seating where necessary, • Answer restaurant telephone courteously and efficiently, • Escort guests to tables and assist in seating at tables; present menus and extend pleasantries, • Shut down podium and forward phones to voice-loop at end of shift, • Work as a team, assist with all guests’ and employees’ needs and inquiries, • Always maintain positive guest relations, • Resolve guest complaints, ensuring guest satisfaction, • Be familiar with all features and local attractions/activities to respond to guest inquiries accurately, • Monitor and maintain cleanliness, sanitation and organization of assigned work areas, • Perform all other job-related duties as requested Work Conditions: • The noise level in the work environment is usually loud, • The employee frequently is required to walk Preferred: • High school diploma or equivalent, • At least 1 year of hospitality sales and management experience, • At least 1 year of host person experience in a high-volume and/or upscale dining environment Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Description 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 Neighborhood Health Center Opening The Health Center Ambassador serves as the first point of contact and a positive representative for all patients and families, delivering a 5-star customer service experience that reflects the Health Center’s mission, vision, and values. This role utilizes exceptional service techniques to warmly welcome patients, identify and clarify their needs, and provide effective, compassionate assistance. Responsibilities also include conducting both scheduled and unscheduled tours, as well as offering language support to provider partners when needed. ESSENTIAL JOB FUNCTIONS AND DUTIES • Supports Health Center operations by greeting, and giving directions to patients in the Health Center lobby, • Conducts Health Center tours and assists patients with walk-in appointments, • Conducts new patient outreach assignments and assists with Health Center surveys, • Demonstrates ability to warm-transfer calls to appropriate departments, • Distributes approved Health Center and/or Culinary Health Fund flyers, • Promotes and assists patients with signing up for, navigating, and troubleshooting the patient portal, • Updates daily trackers, • Collaborates with Health Center staff on special projects, • Delivers 5-star service by answering patients’ questions and coordinating with the appropriate resources and/or departments all in compliance with the department’s QA program, • Assists with all non-clinical inquiries and directs patients to all relevant locations within the Health Center or to an outside source where applicable, • Escalates urgent, sensitive, or unresolved patient issues, concerns, and/or inquiries as designated by Health Center Administrative Team, • Verifies patient eligibility and answers eligibility related questions, • Assists with patient check-in and required forms, • Reviews appointment details (date, time, location, and provider name) with patients, ensuring clear understanding of their upcoming appointments, • Establishes and maintains effective working relationships with all people encountered during daily duties, fostering a positive and collaborative environment, • Exemplifies the Fund’s values in leading and fostering a respectful, trusting, and engaged culture of inclusion and engagement ESSENTIAL QUALIFICATIONS • 1 ~ 2 years of related experience minimum, • Spanish bilingual required (speak and write), • Working knowledge and experience in a healthcare environment preferred, • Understands medical and insurance terminology, • Knowledge of patient rights and age specific patient care practices, • High school diploma (associate’s degree preferred) Salary range for this position: Hourly: $18.87 - $31.90. Actual base salary may vary based upon but not limited to: which level of position HCA I, II or III / relevant experience, qualifications, expertise, certifications, licenses, education or equivalent work experience, time in role, peer and market data, prior performance, business sector, and geographic location. Work Schedule (may vary to meet business needs): The shift is 11am to 7pm, Monday through Saturday (with one weekday and Sunday, off) 7.5 hours per day (37.5 hours per week) as an onsite employee in our Nellis Health Center. 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, AD&D, Flexible Spending Accounts (healthcare & dependent care), Commuter Transit, Tuition Assistance, and Employee Assistance Program (EAP). #LI-Onsite

Job Description If the below sounds good, please come in during business hours, Sunday through Thursday 11-8. 7595 W. Washington Suite 120, Las Vegas, NV 89128 Immediate hire for the right candidates! Full time hours! Are you looking for a job that ACTUALLY values you, your hard work and shows that appreciation with advancement? How would you like to be part of a winning team in a fast-paced, fast-growing organization that’s on a mission to change how kosher food is viewed. We’re trying to change the way the world views the flavors and enjoyment received from eating kosher and vegetarian, and help people live their best lives. If you want to be a part of the team, and maybe even lead your own team one day – KEEP READING. We’re doing something different here – we’re always looking to improve, always striving to get better, and we’re looking for the right people to join us. The rest of the world calls this a minimum wage job, but we call you the most important person in our organization! P.S. (We also pay more than minimum wage!) Our ideal team member takes initiative, loves to make customers smile and puts 100% into everything they do. Not only that, but our team members have opportunities to grow, both personally and professionally. We believe that for the right person, extraordinarily high standards are their normal and if you’re the right person for this job, you wouldn’t consider doing anything less. Does your boss take you for granted? Are you starving for an opportunity to take on new challenges? Are you ready to join an organization that eats passion for breakfast and leaves mediocrity in the trash? If you’re self motivated, love being in a rapidly changing work environment and want to be part of a dynamic team that thrives on building relationships with our customers, then we want to hear from you! The basics • Serving customers with a smile and a genuine conversation, • Serving up ridiculously tasty food in a fun and fresh way, • Cleaning the store until it shines (because anything less doesn’t change the world!), • Above average pay and amazing advancement opportunities Must haves • Genuine smile, • Great sense of humor, • An amazing work ethic, • Coachable attitude, • Drive to tackle new challenges and question the status quo Cool stuff you should know • We work hard, but we play hard, • Our daily staff meal and flexibility make this a place to watch., • Did we mention you get all day Friday and Saturday until evening off? This isn’t like every other job you’ve had where you’re forced to stay inside the ‘box’. At Ariela's Pizza and Kosher Kitchen, we light that box on fire. Come join our team! Accommodations can be arranged upon request for candidates with disabilities. Company DescriptionAriela's group is a great place to learn to expand your repertoire and flex your culinary chops in a new kitchen that is already making an international name for itself in the kosher, vegetarian and vegan culinary scenes. We are a super fun place to work while also being challenging. We are always growing and looking for opportunities to promote the right people from within.Ariela's group is a great place to learn to expand your repertoire and flex your culinary chops in a new kitchen that is already making an international name for itself in the kosher, vegetarian and vegan culinary scenes. We are a super fun place to work while also being challenging. We are always growing and looking for opportunities to promote the right people from within.

Job Description The Bartender at KYU plays a pivotal role in delivering exceptional beverage service and ensuring a seamless bar experience. The Bartender is adept at crafting a wide range of cocktails, managing bar inventory, and creating a welcoming atmosphere for guests. Bartenders at KYU are skilled in beverage preparation, customer interaction, and maintaining a clean and organized bar area, all while upholding the restaurant’s high standards of quality and service. Responsibilities: • Crafting and serving a variety of cocktails and beverages according to KYU’s recipes and standards., • Providing excellent customer service and creating a positive guest experience., • Managing and maintaining bar inventory, including ordering and stocking supplies., • Ensuring the bar area is clean, organized, and in compliance with health and safety standards., • Handling cash and processing transactions accurately., • Engaging with guests to understand their preferences and offer recommendations., • Collaborating with bar and kitchen staff to ensure smooth operations and timely service., • Assisting in training and mentoring junior bartenders and bar staff., • Monitoring and managing the quality and consistency of beverages served., • Adhering to all relevant alcohol service laws and regulations., • High school diploma or equivalent qualification., • Certificate in Mixology, Culinary Arts, or related experience preferred., • Minimum of 3 years of bartending experience in a high-volume environment., • Extensive knowledge of cocktail recipes, spirits, and bar equipment., • Excellent communication and interpersonal skills., • Strong multitasking and organizational abilities., • Ability to work efficiently both independently and as part of a team., • Experience in fine dining or upscale bars preferred., • Attention to detail and commitment to quality., • Motivated, self-directed, and dedicated to professional growth., • Excellent time management and problem-solving skills., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Able to lift and carry up to 50 lbs.

Job Description • We are hiring immediately for full time and part time FOOD SERVICE WORKER positions., • Location: Encompass Desert Canyon - 9175 West Oquendo Road, Las Vegas, NV 89148. Note: online applications accepted only., • Schedule: Full time and part time schedules. Days and hours may vary; weekends are required. More details upon interview., • Requirement: Previous food service experience in a health care setting is required. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Prepares, presents and serves food as needed. Essential Duties and Responsibilities: • Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables., • Weighs and measures designated ingredients., • Carries pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards., • Stores food in designated areas following wrapping, dating, food safety and rotation procedures., • Cleans work areas, equipment and utensils., • Distributes supplies, utensils and portable equipment., • Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Serves customers in a friendly, efficient manner following outlined steps of service., • Resolves customer concerns and relays relevant information to supervisor., • Ensures compliance with company service standards and inventory and cash control procedures., • Assures compliance with all sanitation and safety requirements., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description Objective: ZWILLING is looking for a part time Retail Keyholder to join our retail sales team. The ideal candidate should be a results-driven, self-motivated, team player, with a strong focus on customer service, leading by example, and a culinary passion! Responsibilities and Duties: • Shift leadership responsibilities, • Store opening and closing responsibilities along with POS and asset management, • Partner with manager on day-to-day business needs, • Efficiently process replenishment to maintain adequate inventory levels, • Provide stellar customer service to maximize sales and elevate customer experience, • Maintain optimal product presentation in accordance with set standards, • Execute product demonstrations and special events, • A culinary passion!, • Ability to work a flexible schedule including nights & weekends, • Commitment to customer service and constant improvement, • Retail sales experience preferred, • Excellent interpersonal and communication skills, • Professional attitude and ability to be flexible and adapt to change, • Able to stand and/or walk for extended periods of time, • Able to lift 35 lbs. or more and comfortable using a ladder, • Seven paid sick days per calendar year, • Generous employee discount of 50% off retail on all products, • Fun atmosphere that includes incentives, contests, and games to earn Zwilling products For almost 300 years, ZWILLING has offered premium products that enhance the lives of professional and home chefs worldwide. Since our start as an esteemed cutlery brand, the company has grown to include a coveted collection of cookware, tools, tabletop, small electrics, and personal care. Tradition, quality, innovation, and craftsmanship are our ingredients for success. Today, ZWILLING is an international industry leader that sells products in over 100 countries. Always innovating, ZWILLING acquired global heritage brands Staub (France), Demeyere (Belgium), Ballarini (Italy), and MIYABI (Japan) to give its customers access to the most exceptional kitchen products.

Job Description Objective: ZWILLING is looking for a part time Sales Associate to join our retail sales team. The ideal candidate will be a results-driven, self-motivated, team player with a strong focus on customer service and a culinary passion! Responsibilities and Duties: • Maximize sales results to achieve or exceed annual budget, • Ensure outstanding and consistent customer service, • Maintain optimal product presentation in accordance with set standards, • Conduct product demonstrations for all brands and categories, • Execute special events to generate traffic, • Maintain Customer Relationship Management system, • Receive shipments in an organized and timely manner, • A culinary passion!, • Ability to work a flexible schedule including nights & weekends, • Commitment to customer service and constant improvement, • Retail sales experience preferred, • Excellent interpersonal and communication skills, • Professional attitude and ability to be flexible and adapt to change, • Able to stand and/or walk for extended periods of time, • Able to lift 35 lbs. or more and comfortable using a ladder Incentives: • Seven paid sick days per calendar year, • Generous employee discount of 50% off retail on all products, • Fun atmosphere that includes incentives, contests, and games to earn Zwilling products For almost 300 years, ZWILLING has offered premium products that enhance the lives of professional and home chefs worldwide. Since our start as an esteemed cutlery brand, the company has grown to include a coveted collection of cookware, tools, tabletop, small electrics, and personal care. Tradition, quality, innovation, and craftsmanship are our ingredients for success. Today, ZWILLING is an international industry leader that sells products in over 100 countries. Always innovating, ZWILLING acquired global heritage brands Staub (France), Demeyere (Belgium), Ballarini (Italy), and MIYABI (Japan) to give its customers access to the most exceptional kitchen products.

Job Description TA Travel Center is a leading operator of travel centers, providing exceptional service that combines fueling options with delightful dining experiences across the country. We are committed to ensuring that our customers enjoy their time at our facilities, which include a range of eateries. We are currently looking for a dedicated Kitchen Crew Member to join our culinary team and contribute to our mission of delivering high-quality meals with great customer service. Pay starts at $14 per hour. Job Overview: The Kitchen Crew Member plays a vital role in maintaining the kitchen's operations, preparing food items, and assisting in ensuring a clean and organized workspace. This position is perfect for individuals who thrive in a fast-paced environment and are passionate about food and customer satisfaction. Key Responsibilities: • Prepare and cook a variety of food items in accordance with established recipes and standards., • Assist in the daily cleaning and organization of the kitchen area, including equipment and storage areas., • Collaborate with team members to execute orders efficiently and maintain production schedules., • Handle food ingredients and supplies according to safety and sanitation guidelines., • Participate in inventory control by monitoring stock levels and assisting in reordering supplies as needed. Requirements • Previous experience in a kitchen or food service environment is a plus, but not mandatory., • Knowledge of food preparation methods and food safety practices., • Ability to work efficiently in a fast-paced environment., • Strong communication and teamwork skills., • Willingness to learn and adapt to new cooking techniques., • Dependable and flexible, with availability to work various shifts, including weekends and holidays., • A passion for providing quality food and service to customers.

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 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: • Wash dishes, glassware, flatware, pots/and or pans, • Use dishwashers by hand, • 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 pickup areas, • Transfer supplies and equipment between storage and work areas by hand or hand trucks A minimum of one (1) year of high-volume steward experience is required. Experience and Education Substitutions:

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 Description The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit culinary and hospitality training institute. CALV’s mission is to train people for successful hospitality careers in Las Vegas. CALV’s vision is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers. The primary responsibility of the Cook is to prepare food items based on recipes for the needs of the kitchen. The Cook will develop constructive and cooperative working relationships with others and maintain them over time. The Cook will develop specific goals and plans to prioritize, organize, and accomplish his/her work as well as analyze information and evaluate results to choose the best solution for problem-solving. RESPONSIBILITIES: • Prepare both hot and cold items and demonstrate a variety of cooking techniques, • Must be able to follow recipes and menus, • Ensure all products are rotated on a first-in, first-out philosophy, • Ensure superior food quality and act to correct any irregularities, • Maintain complete knowledge of correct maintenance and use of equipment, • Maintain and strictly abide by State sanitation/health regulations and CALV requirements, • Meet with the Executive Chef to review production lists, anticipated business levels, changes, and other information pertinent to the job performance, • Prepare food products as assigned, • Inform the Executive Chef of any shortages before the item runs out, • Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to all programs, • Inform the Executive Chef or designee of any excess items that can be used in daily specials or elsewhere, • Maintain temperature and tasting logs, • Maintain proper storage procedures as specified by the Health Department and CALV requirements, • Assist Stewards to ensure clean-up is a more efficient process, • Breakdown workstation(s) and complete closing duties; return all food items to proper storage areas, • Demonstrate ability to produce high quality, large volume (small and large batch) food items, a la carte experience a plus, • Knowledge of all food products and ability to skillfully apply culinary techniques, • Knowledge of principles and processes for providing customer and personal services, meeting quality standards for services, and evaluation of customer satisfaction, • Basic overall knowledge of Food and Beverage preparation and presentation, • Knowledge of center of the plate, cuts and methods of preparations, excellent customer service skills, and professional appearance and demeanor, • Ability to read, translate, and execute recipes, • Own a full knife set and excellent knife skills (cut, dice, mince, and slice), • Possess excellent interpersonal service skills, • Have interpersonal skills to deal effectively with all team members This position requires bending and standing and the ability to lift 50 pounds or more; vision to read printed materials; and hearing and speech to communicate in-person or over the telephone. Accommodation may be made for some of these physical demands for otherwise qualified individuals who require and request such accommodation. LICENSING AND CERTIFICATION: • Must have reliable transportation/vehicle, • Minimum of two (2) years of cooking experience and excellent knowledge of basic kitchen equipment, • High School diploma or equivalent preferred

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

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

Job Description WHO WE ARE From the culinary vision of Chef, Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development as we are spreading our wings and expanding outside of our Southern California shack and beyond. A DAY IN THE SHACK • As a Cashier/counter server at our location, you will take orders, both in-person and to-go, answer the phone, prep juice, prepare and stock coffee/espresso. Maintain to-go sauces, and make sure the counter is always stocked., • You will often be our guests' first point of contact as they enter the restaurant. You will communicate with our guests in a friendly and sincere manner, both in person and by telephone., • You may also need to guide our guests on the steps of service particular to our restaurant (ex. How/where to pick up food, order drinks, find a table, etc., • The way you perform your responsibilities, particularly when interacting with our guests, contributes to the overall flow of the restaurant. It is critical that you make our guests feel welcome. REQUIREMENTS • Be at least 16 years of age., • No previous experience is needed. We offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • A food enthusiast who can describe our amazing menu to our guests, • A standout player who enjoys making a difference, but is always willing to support the team, • A person who is eager to grow and sets high standards for themselves

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

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

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

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

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

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service., • Lead the kitchen team by example, fostering a positive and productive work environment., • Ensure consistent preparation and presentation of all menu items in accordance with hotel standards., • Manage food costs and inventory levels while minimizing waste., • Assist in menu development, including seasonal offerings and special events., • Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge., • Monitor kitchen operations to ensure compliance with health and safety regulations., • Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment., • Culinary degree or equivalent professional certification preferred., • Strong knowledge of food preparation techniques, cooking methods, and safety guidelines., • Excellent leadership and communication skills with the ability to motivate a diverse team., • Creative mindset with a passion for culinary innovation and excellence., • Proficiency in menu planning, cost control, and inventory management., • Ability to work in a fast-paced environment, multitask, and prioritize effectively. Compensation & Benefits: • Base salary of $80,000–$95,000, • 10% annual bonus potential, • 5,000 relocation assistance, • Paid Time Off, • Training & Development

Job Description Salary: $65000-$75000 Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • A.S. or equivalent experience, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • ServSafe certified – highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1468660 Morrison Healthcare MELANIE ATKINS [[req_classification]]

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

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

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

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

Job Description Pay Grade: 15 Salary: $100,000.00 - $140,000.00 Other Forms of Compensation: Culinary Services Group (CSG) is a top 50, fast-growing food service management company serving senior care, hospital, and behavioral health communities. We’re rooted in the belief that empowering our teams leads to exceptional service and better outcomes for those we serve. At CSG, you’ll be part of a collaborative culture built on integrity, where your contributions are valued and growth, development, and impact are part of every role. Job Summary Job Description: This position is responsible for controlling all operational expenditures to obtain maximum utilization of the account resources. You will be responsible for managing the entire dining service operation and will handle the following: Key Responsibilities: • Formulate budgets and plans for the operation., • Maintain and implement standards of quality in all areas of the foodservice operation., • Ensure compliance with all regional and account programs and policies., • BS degree preferred., • Multi-Unit and Production Facility experience required., • Knowledge of P&L accountability and contract-managed service experience is required., • Strong leadership and communication skills. Apply to CSG today! Team Members at CSG are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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, • Personal Leav Team members may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Culinary Services Group is an equal opportunity employer. At CSG, we are committed to treating all Applicants and Team Members 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis CSG maintains a drug-free workplace. Req ID: 1465139 Culinary Services Group LYN PELLEGRINI [[req_classification]]