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Job DescriptionAbout Wolfgang Puck Bar & Grill Wolfgang Puck Bar & Grill at MGM Grand brings bold American classics, signature dishes, and vibrant energy to the heart of the Las Vegas Strip. As part of Wolfgang Puck Fine Dining Group, we blend world-class culinary standards with a culture rooted in teamwork, hospitality, and opportunity. Whether it’s a busy casino lunch rush or a high-energy dinner service, every guest experience is crafted with care, pride, and precision. Pay: $12 / hour plus tips What You’ll Do * Deliver food from the kitchen to guests efficiently, accurately, and with a sense of urgency * Ensure each dish is presented exactly as intended, following Wolfgang Puck standards * Verify table numbers, seat positions, and special requests after food is delivered * Communicate clearly with servers, chefs, and expo to keep service running smoothly * Assist with garnishing, plate finishing, and final quality checks at the pass * Support servers by clearing plates, refilling water, and assisting as needed during peak service * Keep expo and runner stations clean, organized, and stocked throughout service * Follow all food safety, sanitation, and workplace safety guidelines What We’re Looking For * A positive, team-first attitude with a strong sense of urgency * Ability to work in a fast-paced, high-volume restaurant environment * Strong communication and listening skills * Attention to detail and pride in presentation Experience * Previous restaurant or food service experience preferred * Experience in high-volume or full-service restaurants is a plus Physical Requirements * Ability to stand and walk for extended periods * Ability to carry trays and lift up to 25–40 lbs regularly * Ability to bend, reach, twist, and move quickly in tight spaces Why Join Wolfgang Puck? We believe great hospitality starts with taking care of our people. When you join Wolfgang Puck Bar & Grill at MGM Grand, you become part of a world-class restaurant group known for culinary excellence, teamwork, and career growth. We offer: * Competitive pay * Medical, dental & vision coverage * Paid time off * 401(k) with company match * Employee dining discounts * Life & disability insurance * Pre-tax dependent care benefits * Career growth and internal promotion opportunities Equal Opportunity Employer Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, gender, sexual orientation, age, national origin, disability, veteran status, or any other protected status under federal, state, or local law.

Job Description We are looking for a PT Busser to join the Bistecca Italian Steakhouse to assist servers in providing quality food and beverage service to guests. ESSENTIAL DUTIES & RESPONSIBILITIES • Stock all service stations, • Set up and clear tables, • Quickly clear dirty table settings and prepare table for resetting, • Assist food servers with table service to ensure total guest satisfaction, • Ensure all equipment needed is in place to service guests, • Perform all the duties assigned following company polices, • Excellent customer service and professional demeanour, • Clean and sanitize throughout the shift EDUCATION & EXPERIENCE High school diploma or GED required. Previous experience in fine dining environment is preferred. Basic knowledge of food and beverage is required. The applicant should be friendly and outgoing, showcasing strong work attics and have ability to communicate with coworkers and guests. The candidate must be able to stand for hours, bend, lift up to 50 lbs, also team player. Must have a valid Nevada Health and TAM Cards. Must be flexible to work any given shifts including holidays.

Job Description The Restaurant General Manager will oversee all aspects of the restaurant operations, including managing staff, ensuring high-quality customer service, and maximizing profitability. ESSENTIAL DUTIES & RESPONSIBILITIES • Oversees the daily restaurant operations and manages service staff in accordance with the company operating policies to ensure overall guest experience meets and exceeds expectations., • Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests., • Responsible for ensuring that proper food handling procedures and presentation are being met by the staff., • Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations., • Responsible for financial operations of restaurant: change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances., • Increasing sales by ensuring guest satisfaction and prompt problem resolution., • Actively participate in monitoring inventory and supply levels, labor cost, safety and cleanliness as needed., • Implement policies and protocols that will maintain future restaurant operations., • Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards., • Prioritize wine and beverage demands., • Maintains excellent knowledge of food & beverage product., • Sets staffing levels according to occupancy/promotions/special events., • Maximizes sales by teaching, coaching, & maintaining up-sell & service techniques to ensure a great guest experience., • Sets policies regarding departmental personnel., • Responsible for coaching and counseling employees on policy or procedure violations., • Ability to understand & use a POS system., • Directly communicate with the Chef on all food service and menu issues., • Assist in seasonal menu changes and holiday menu changes., • Work varied shifts, including weekends and holidays., • All other duties as assigned. EDUCATION & EXPERIENCE Bachelor’s degree in business, management, or related field. At least 2 years of wine experience. Must have strong understanding of wine service. Prior experience in Food & Beverage cost control and a minimum of 2 years in a supervisory position. Fine dining or high-volume restaurant preferred. Candidate must exhibit strong motivational and developmental skills. Must be extremely flexible and have the ability to manage multiple projects with strong attention to detail. Strong interpersonal and communication skills. Ability to act quickly and exercise good judgment under pressure and/or conflict situations. Must have a valid NV Health and TAM cards. Normal work schedules may vary based on business needs. Position requires availability for evenings, weekends, holidays and special events.

Job Description JOB OVERVIEW: As a Model Bartender, you will deliver expertly crafted beverages while showcasing a confident, polished appearance that aligns with the venue’s brand standards. This role is perfect for individuals who thrive in high-energy environments and excel in customer interaction. JOB EXPECTATIONS: To include but not limited to • Mix and serve drinks, proportioning ingredients to exact recipes and cost criteria., • Exhibit proper knowledge, selling techniques and service delivery of both non-alcoholic and alcoholic beverages, and command full menu knowledge at all times and preparation methods., • Consistently following sequence of service utilizing all proper procedures standardized by venue managers and chefs., • Provide direction to and assistance to support staff to ensure proper operation of the bar., • Effectively communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees., • Working as a team, assisting all guests’ and employees’ needs and inquiries., • Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members., • Maintain a clean and safe working environment, • Greeting guests in a positive, friendly manner and making them feel welcome., • Anticipating the guests’ needs and responding appropriately with a sense of urgency., • Maintaining a level of professionalism, that will make guests want to return., • Bidding farewell to guests, using guest’s name when known, and encourage them to return., • Performing all opening and closing duties, based upon shift assignment., • Building and establishing a personal clientele., • Encourage guests to make weekly table reservations, • Adhere to weekly table and guest list requirements, • Assist in developing restaurant database through networking and completing data cards., • Participate in weekly marketing requirements, • Following all procedures and policies set forth by the company, division, department and all health and safety regulations set by County health department., • Conforming to the department grooming standards, uniform or attire, and jewelry policy., • Responsible for a cash bank or impressed bank issued at the beginning of service., • Other duties as assigned SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities REQUIREMENTS: (Include equipment knowledge/use) • 3 years high-volume bartending experience and/or 2 years experience bartending in a fine dining establishment or equivalent;, • 1 Year experience in marketing nightclubs or restaurants and/or related experience in a Retail or marketing internship or related university marketing course work preferred., • Ability to work as part of a team in a high stress & a high-volume environment., • Extensive knowledge about food and wine and ability to confidently speak on and properly serve such items., • Ability to up sell., • Experience with social media platforms such as Facebook, Twitter, etc. and active participant in social media, • Good communication skills; multilingual is a plus., • Must be able to speak and to read in English proficiently., • Basic computer skills and experience with POS systems., • Basic math skills and the ability to use a calculator., • Knowledge of different types of tendering guest checks., • Physically able to lift and carry at least 50 lbs on a tray or arm service where it applies., • Must be able to work under time constraints and within established deadlines. Work is performed indoors/outdoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence,

Job Description JOB OVERVIEW: As a Model Busser, you will ensure tables, dining areas, and service stations are clean, organized, and efficiently maintained. You will be an integral part of the guest experience, embodying the venue’s brand through professionalism, polished appearance, and a strong work ethic. JOB REQUIREMENTS: To include but not limited to: • Setting and resetting of tables before, during and after service periods with clean dishes, silverware and polished glassware., • Pouring waters, serving breads, condiments and some side-items as necessary., • Pre-bussing and bussing of tables during service period; assisting servers with service steps where necessary., • Maintaining general cleanliness in dining room during service periods., • Stacking and stocking of side stations with dry goods, extra-china settings and silverware., • Buffing / polishing glass and silverware where necessary., • Setting up and breaking down of side stations before and after service., • Loading / unloading linens when necessary., • Cleaning all spills immediately, using floor signs when necessary., • Anticipating the guests’ needs and responding appropriately with a sense of urgency., • Working as a team and effectively communicating with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees., • Bidding farewell to guests, using the guest’s name when known, and encouraging them to return. This position does not have any supervisory responsibilities REQUIREMENTS: (Include equipment knowledge/use) • 2 Years experience as a busser in a similar, high-volume restaurant environment; 6 months in a fine dining establishment preferred., • Good communication skills; multilingual is a plus., • Must be able to speak and to read in English proficiently., • Experience with social media platforms such as Facebook, Twitter, etc. and active participant in social media., • Ability to work as part of a team in a high stress & high-volume environment., • Ability to follow directions well, make quick decisions, and keep organized while under pressure., • Positive attitude, self motivated, energetic and is a willing learner., • Ability to perform a variety of duties with extreme care, concern and detail., • Professionally groomed in a manner consistent with department grooming standards., • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs., • Physically able to walk without assistance on various surfaces for an extended period of time., • Ability to use standard kitchen equipment, including, but not limited to toasters, refrigerators/coolers, slicers, bread knives, beverage machines., • Must be 21 years of age to serve food and beverages in the State of Nevada., • Must possess an alcohol awareness card and a Food Handler Safety Training Card. PHYSICAL REQUIREMENTS • Must be able to work under time constraints and within established deadlines., • Must regularly lift and/move up to 25 pounds. WORKING CONDITIONS Work is performed indoors/outdoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence,

Job Description Since 2013, Crossroads Kitchen has grown in recognition as an upscale eatery providing our local West Hollywood and LA community with refined vegan dishes, paired with the best wines & cocktails. Now, we are heading to the beautiful Las Vegas! Our fine dining décor and ambiance welcomes guests to have the best experience, in the first plant-based restaurant in town to have a full bar with an inspired cocktail program. There are no obvious vegan cues and most guests don't even make the connection that the menus is plant-based - they just know that our restaurant is inviting and the food is wonderfully delicious. Crossroads is an intersection where vegans, flexitarian's, omnivores and meat eaters can cross paths to share a delicious meal and a good time. We believe great food should be enjoyed by everyone! If you share the same enthusiasm, we’d love to have you join our growing team! What We Offer: • Tips from fine-dining clientele, and hourly pay is negotiable based on your experience., • Timely and regular attendance, without drug/alcohol impairment., • Delivery of food to guests quickly, efficiently, and with a pleasant demeanor, • Proactively communicate with servers, cooks, bussers, and all other kitchen and front of house staff to support the timely delivery of food, and the meeting of guest requests or needs, potentially including the providing of water, the replacement of silverware or plates, or other table/guest-related tasks as may be reasonably requested by guests or servers., • Assist, as may be necessary or requested, with the bussing of tables, • Complete set-up and break down of all furniture in outdoor seating area, • Set up the kitchen pass with all garnishing ingredients, • Assist in compiling and/or delivery of “to go” orders, and to undertake any “to go” order-related tasks as may be reasonably requested by a host/hostess., • At least 1 years of experience bartending in upscale restaurant or fine-dining required., • Great personality and people skills to provide a positive, memorable experience for guests., • Maintain Food Handler's Certification., • Knowledge and practice of workplace safety procedures. To all recruitment agencies: We do not accept unsolicited agency resumes and are not responsible for any fees related to unsolicited resumes.

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: The Restaurant Revenue & Events Manager is responsible for maximizing the restaurant’s topline revenue by curating, cultivating, and converting high-value guest opportunities — from private dining and group sales to on-site activations, brand partnerships, and maximizing reservations. Reporting to the General Manager and serving as a dotted-line partner to the Revenue & Relevance team, this role is focused on who is in the room, how the room performs, and how the brand shows up in market. The Restaurant Revenue & Events Manager is accountable for optimizing reservation flow, forecasting and tracking group sales performance, and driving initiatives that elevate both visibility and profitability. This highly cross-functional role operates at the intersection of sales, guest experience, marketing, and operations — requiring both strategic foresight and a strong floor-level presence to ensure every seat, space, and opportunity is maximized. This is a dynamic, cross-functional role that requires equal parts strategy, stamina, and floor presence. You’ll own the large-party and private dining pipeline, lead marketing activations, and elevate every guest interaction with creativity, confidence, and poise. What we offer: * Competitive salary + 1.5-3% commission on event sales * Health, Dental, Vision, and life Coverage * 401K with 3% company match * Bonus programs * Cell phone reimbursement * Pre-tax commuter benefits * Up to 50% meal discount at Mina Group restaurants * Flexible schedules * Fun, dynamic, and innovative atmosphere * Career advancement opportunities and progressive development plans Our Ideal Candidate is: Fearless when it comes to building relationships with tastemakers, concierges, and high-value guests. You thrive in fast-paced, high-pressure environments, and you bring energy and stamina to every service. You have a sharp business mind with a hospitality heart — able to balance revenue goals with unforgettable guest experiences. Whether it’s turning a simple booking into a memorable event, designing a new activation, or welcoming a VIP on a packed evening, you are ready to lead with confidence, creativity, and grace. What you bring to the table: Personal Attributes * Fearless connector with exceptional relationship-building skills * High energy and stamina, thriving in long, dynamic service environments * Grace under pressure with a polished, guest-first demeanor * Entrepreneurial spirit with creativity for activations and partnerships * Collaborative mindset with a passion for team success Professional Attributes * Proven success in event sales, private dining, or VIP guest relations * Skilled at managing large-party pipelines and optimizing reservations * Strong marketing instincts and experience with activations * Ability to interpret financial and guest data to drive revenue decisions * Excellent communicator — professional, persuasive, and approachable Basic Qualifications * 2–3 years of hospitality experience, preferably fine dining or luxury hotels * Bachelor’s degree and/or culinary degree preferred * Proficiency in Microsoft Office Suite; advanced Excel a plus * Familiarity with POS, CRM, and event management systems * Availability for evenings, weekends, and holidays as business requires Salary Range: Base + 1.5-3% commission on event sales based on Lead source The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job DescriptionJob Title: Lead Bartender Report to: General Manager The Lead Bartender is responsible for leading the bar program and day-to-day bar operations while delivering elevated cocktail service that reflects Mott 32’s global brand and refined Chinese culinary identity. This role blends technical mixology expertise, leadership, guest engagement, and operational discipline to ensure consistency, efficiency, and exceptional hospitality at the bar. Job Responsibilities: • Execute and uphold Mott 32 cocktail, spirit, and bar service standards at all times, • Lead the bar team during service, ensuring smooth operations, speed, and consistency, • Serve as the primary on-floor bar authority for cocktails, spirits, and guest recommendations, • Maintain recipe integrity, portion control, and presentation standards, • Collaborate with management and culinary teams on seasonal cocktails, menu development, and pairings, • Train, coach, and mentor bartenders and barbacks on technique, service standards, and product knowledge, • Oversee bar prep, batching, and mise en place to support high-volume service, • Monitor beverage quality, freshness, and sanitation compliance, • Assist with bar inventory, ordering, and cost controls in coordination with management, • Ensure compliance with all alcohol service laws and internal policies, • Support VIP service, special events, and private dining beverage execution, • Represent Mott 32 Las Vegas with professionalism, confidence, and composure in all guest interactions, • Ensure adherence to program targeted cost goals during menu curation, • Minimum 2 years of progressive experience in high-volume fine dining or luxury restaurants., • Experience in POS editing, inventory control and financial performance reviews., • Strong leadership, communication, and team-building skills., • Proven ability to maintain high standards under pressure while ensuring consistency and efficiency., • Strong food and beverage product knowledge, • Ability to work nights, weekends, and holidays as required.We offer attractive remuneration package and long-term career development opportunities to the right candidate. Please send your full resume with current and expected salary by clicking "Apply". We are an equal opportunity employer. The information provided by you will be treated in strict confidence and used for recruitment purpose only. All personal data collected during the application process will be kept for 12 months after its completion and will be destroyed thereafter. Powered by JazzHR WOlFHHn9K4

Job Description Food Runner – CUT by Wolfgang Puck | Las Vegas 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 take on the classic steakhouse. We are seeking an energetic and detail-oriented Food Runner to support our front-of-house team and help deliver the exceptional service that defines the Wolfgang Puck brand. What You’ll Do: * Deliver dishes from the kitchen to guests quickly, accurately, and with polished presentation. * Assist servers in maintaining the highest standards of service and guest satisfaction. * Ensure food quality and plating meet fine dining standards after presentation. * Maintain cleanliness, organization, and flow in service areas. * Anticipate team and guest needs, stepping in to support as necessary to ensure seamless service. Pay: $12 / hour plus tips What We’re Looking For: * Previous experience as a Food Runner, Busser, or similar role in an upscale or fine dining restaurant highly preferred. * Strong attention to detail, speed, and a sense of urgency while maintaining grace under pressure. * Excellent communication skills and the ability to work collaboratively in a team-oriented environment. * Professional, polished appearance and a genuine passion for hospitality. * Flexible schedule, including evenings, weekends, and holidays. Why Join Us: * Be part of the globally recognized Wolfgang Puck Fine Dining Group, known for excellence and innovation. * Opportunities for career growth and advancement within our group of celebrated restaurants. * Competitive pay and benefits packages. * A dynamic, supportive team environment where your contributions make a difference. If you thrive in a fast-paced, high-end dining environment and take pride in delivering exceptional service, we invite you to apply and join the CUT Las Vegas team. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

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

Job DescriptionDescription: José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fine dining and everything in between. What we would like from you: • Exceed guests’ expectations by providing an authentic, friendly, enthusiastic, professional culinary and beverage experience paired with impeccable service and a genuine sense of hospitality., • Maintain and oversee all aspects of the bar including a cash drawer/POS system, customer consumption and support of your front of house and back of house teammates., • Precisely prepare and execute an exciting menu of handmade cocktails., • A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage., • Ability to articulate an appealing description of every item we offer. Explain how various menu items are prepared, describing ingredients and cooking methods as well as suggestive beverage pairings., • Participates in the R&D part of cocktails creations with the team!, • Ability to maintain expected steps of service during high volume peak hours., • At least an intermediate understanding of beer, wine, and spirits is required., • 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 Requirements: • Knowledge of appropriate table settings and service ware., • 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 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, supervisors and other employees., • Requires manual dexterity to use and operate all necessary equipment. José Andrés Group restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept, and showcase José's passion for telling the stories of a culture through food.

Job Description Deliver more than plates — deliver moments. At Caramá, the newest fine dining concept from Wolfgang Puck, we blend coastal Italian elegance with bold flavors and polished hospitality in the heart of Las Vegas. We are seeking refined, high-energy Food Runners to help bring the kitchen’s creations to life — ensuring every dish reaches the guest with precision, warmth, and professionalism. As a Food Runner, you’ll be a vital part of our front-of-house experience — the bridge between the culinary team and our guests. If you're quick on your feet, passionate about food, and committed to creating unforgettable dining moments, this is your opportunity to grow with a legendary brand. Pay: $12 / hour What You’ll Do: * Deliver food and beverage items from the kitchen to guests promptly and accurately * Describe dishes knowledgeably and assist with any guest requests at the table * Ensure proper placement of items, following seat numbers and course sequencing * Assist servers with clearing, resetting tables, and maintaining flow of service * Communicate clearly with the kitchen and service teams to ensure smooth coordination * Maintain polished appearance and presentation throughout the shift * Support team members and embody the spirit of hospitality in every guest interaction What We’re Looking For: * Previous experience in an upscale or fine dining environment preferred * A strong sense of urgency, attention to detail, and pride in presentation * Excellent communication skills and a collaborative attitude * Comfortable carrying trays and walking long distances in a fast-paced environment * Open availability including nights, weekends, and holidays Physical Requirements: Must be able to stand and walk for extended periods, lift and carry up to 30 lbs, and move gracefully in a busy, high-end dining room. Why Join Caramá by Wolfgang Puck? At Caramá, you’ll be part of a global fine dining group led by one of the most respected chefs in the world. Whether you’re starting your hospitality career or advancing it, this is a place where excellence is nurtured and celebrated. Full-Time Team Member Benefits Include: * Competitive pay * Medical, dental, and vision insurance * 401(k) with employer match * Dining discounts at all Wolfgang Puck restaurants nationwide * Career advancement opportunities within Wolfgang Puck Fine Dining Group * A respectful, inclusive, and high-performance culture Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class.

Job DescriptionJob Description As a Gourmet Food Runner your role will include: Job Responsibilities: The Gourmet Food Runner is responsible for setting up and carrying trays, organizing plates and expo station, delivering food from the kitchen to the guest, explain food items to the guest, assist Expeditor and Food Server, completing side work, maintaining health code standards, and providing excellent customer service for our guests as defined by outlet standards. Qualifications • Candidates must be able to communicate in English fluently and in a professional manner., • Requires a minimum of 1-year previous work experience as food runner in a casual/fine-dining restaurant., • Candidates must exhibit food & basic service knowledge including steps of service., • Requires the ability to work efficiently and within a team environment., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times., • Applicants must be 21 years of age or above. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job DescriptionJob Summary We are looking for Bussers to work opening shifts from 7am-3pm. The Busser plays a vital role in supporting servers and maintaining the flow of service throughout the dining room. This position ensures tables are cleared, reset, and properly maintained while assisting with guest needs such as water, bread, and beverage service. By keeping the environment clean, organized, and guest-ready, the Busser helps elevate every dining experience. Pay: $12 / hour plus tips What You’ll Do * Clear, clean, and reset tables efficiently according to service standards * Refill water, serve bread, and assist with beverage and coffee service * Support servers with all aspects of table service and guest needs * Maintain cleanliness and organization of service stations and dining areas * Restock supplies, glassware, china, ice, and condiments based on par levels * Assist with opening and closing duties, including dining room setup and breakdown * Retrieve, polish, and properly store service equipment * Follow all safety, sanitation, and service procedures What We’re Looking For * At least 2 years of experience as a Busser or similar restaurant support role * Strong knowledge of dining room service standards * Guest-focused mindset with a positive, professional attitude * Ability to stay organized and calm in a fast-paced environment * Strong communication and teamwork skills * Open availability, including evenings, weekends, and holidays * Ability to stand, lift, and move throughout the shift Physical & Work Requirements This role requires standing for extended periods, bending, reaching, lifting, and moving items up to 40 pounds. You will work in a fast-paced restaurant environment with exposure to heat, cleaning chemicals, kitchen equipment, and varying noise levels. Why Join Wolfgang Puck Bar & Grill * Work for one of the most iconic chef-driven restaurant brands in the world • Fully paid individual health insurance for full-time team members, • 401(K) with robust employer match Be part of a high-energy MGM Grand dining destination * Opportunities for growth within Wolfgang Puck Fine Dining Group * Supportive, team-oriented culture focused on hospitality and excellence Disclaimer This job description is not intended to be all-inclusive. Team members may be asked to perform other job-related duties as needed. Equal Opportunity Employer Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, age, national origin, veteran status, disability, or any other protected class.

Job DescriptionDescription: Job Title: Restaurant Manager Reports To: Chef/General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture. Key Responsibilities Operational Leadership Lead daily service across all departments and activations (à la carte, café, bar, private dining, events). Execute SOPs; maintain opening/closing, cash handling, and table/reservation management. Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections. Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols). Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations. Monitor feedback channels and identify trends; implement corrective actions. Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains. Deliver ongoing training (service, product knowledge, systems, compliance). Recognize great performance; document coaching and support progressive discipline when needed. Foster an inclusive, respectful, and learning-focused culture aligned to JAG values. Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking. Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls. Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls. Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions. Sales & Brand Growth Drive top line revenue via upselling programs, features, pairing suggestions, and reservation pacing strategy. Support local marketing initiatives, community outreach, and private dining sales. Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards. Lead incident response/reporting and ensure safety drills and certifications remain current. Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned. Requirements: Required Qualifications • 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required., • Proven success running busy shifts while balancing guest experience, team coaching, and cost controls., • Working knowledge of reservations and POS platforms (e.g., Opentable/Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace., • Strong communication, conflict resolution, and coaching skills; organized and detail-oriented., • Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices., • Wine/spirits and culinary knowledge to guide guest choices and support sales., • Flexibility to work days, nights, weekends, and holidays. Working Conditions & Physical Requirements • Ability to stand and walk for extended periods (up to 8 hours)., • Ability to lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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

Job Description Job Summary The Dishwasher plays a vital behind-the-scenes role in supporting the culinary and service teams at Wolfgang Puck Bar & Grill. This position is responsible for maintaining the flow of clean dishes, cookware, and equipment while upholding the highest standards of sanitation and organization. By keeping the kitchen running efficiently and safely, the Dishwasher helps ensure a seamless guest experience and supports the overall success of the restaurant. What You’ll Do * Wash, sanitize, and properly store dishes, glassware, cookware, and utensils * Maintain cleanliness and organization of dish stations, kitchen floors, and back-of-house areas * Support kitchen and service teams by keeping clean equipment readily available * Remove trash, recycling, and food waste according to safety and sanitation standards * Follow all health, safety, and sanitation procedures (including proper chemical handling) * Assist with basic kitchen prep or cleaning tasks as needed What We’re Looking For * Dependable, punctual, and able to work in a fast-paced environment * Ability to stand, lift, bend, and work on your feet for extended periods * Strong attention to cleanliness, organization, and safety * Team-oriented mindset with a positive, hardworking attitude * Previous restaurant or dishwashing experience is a plus, but not required • Proper practice of sanitation and general hygiene, • Ability to read and/or follow written and verbal instructions Be part of an internationally recognized, chef-driven restaurant brand • Fully paid health insurance for all full time team members, • 401(K) with 30% employer match for qualified team members Work in an exciting, high-energy MGM Grand environment * Opportunities for growth and advancement within Wolfgang Puck Fine Dining Group * Supportive, team-focused culture that values every role in the restaurant Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 30 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold. The noise level in the work environmental is usually loud. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

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

Job DescriptionWe are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Americana brings incredible blends of various cultures to the Desert Shores community in Las Vegas. The restaurant offers fine dining with a blended cultural theme of modern American cuisine. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handlers certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position, • Able to lift, carry, or pull objects that may be heavyComplete our short application today!

Job Description About Us At Wolfgang Puck Bar & Grill, located inside the iconic MGM Grand in Las Vegas, we deliver elevated comfort food in a vibrant, approachable setting. Inspired by the relaxed sophistication of California dining, our menu features Wolfgang’s signature wood-fired pizzas, handcrafted pastas, and grilled specialties. We are seeking a passionate Sous Chef with strong culinary and leadership experience to help lead our back-of-house operations and uphold the standard of excellence that defines the Wolfgang Puck brand. Position Summary The Sous Chef will assist the Executive Chef in all aspects of BOH operations, including overseeing kitchen staff, ensuring food quality and consistency, managing inventory, and maintaining kitchen efficiency. This role requires strong hands-on cooking skills, team leadership, and operational acumen in a high-volume, upscale dining environment. Pay: $65000 - $75000 / year Key Responsibilities • Lead and supervise a large culinary team across multiple kitchen stations during service, • Ensure food is prepared, cooked, and presented according to Wolfgang Puck Fine Dining Group standards, • Maintain high standards of cleanliness, organization, and food safety in all kitchen areas, • Support kitchen team development through training, mentorship, and clear communication, • Oversee daily prep, station readiness, and execution of service in a fast-paced, high-volume environment, • Manage inventory, place orders, and receive product according to par levels and production needs, • Conduct regular line checks, food tastings, and performance evaluations, • Assist in scheduling, labor control, BOH administrative duties, and vendor communication Qualifications • 3+ years of culinary leadership experience in a high-volume, upscale or fine dining restaurant, • Proven hands-on expertise in grill, pizza, pasta, and butchery techniques, • Strong track record managing large kitchen teams in a dynamic, fast-paced environment, • Experience with ordering, inventory systems, and kitchen administration, • Exceptional organizational and time-management skills, • Proven ability to coach, motivate, and lead with a positive and team-oriented approach, • Competitive Salary + Performance-Based Bonus Potential, • Comprehensive Health, Dental & Vision Coverage, • 401(k) with Company Match, • Paid Time Off, • Dining Discounts across Wolfgang Puck restaurants, • Career advancement opportunities within the Wolfgang Puck Fine Dining Group Be Part of a Culinary Legacy Join a world-renowned brand that values creativity, hospitality, and excellence. If you are an experienced culinary leader with a passion for bold flavors and high standards, we invite you to apply today. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class.

Job DescriptionWe are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Americana brings incredible blends of various cultures to the Desert Shores community in Las Vegas. The restaurant offers fine dining with a blended cultural theme of modern American cuisine. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handlers certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position, • Able to lift, carry, or pull objects that may be heavyComplete our short application today!

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

Job Description KYU is seeking a proactive and experienced Assistant General Manager to join our leadership team. The Assistant General Manager will work closely with the General Manager to oversee daily operations, ensure exceptional guest experiences, and drive the success of our restaurant. The ideal candidate will possess strong leadership skills, excellent communication abilities, and a deep understanding of restaurant management and operations. Responsibilities • Assist the General Manager in overseeing all aspects of restaurant operations, including staffing, budgeting, and inventory management., • Ensure that all guests receive high-quality service and have a memorable dining experience., • Lead, train, and develop restaurant staff, including servers, cooks, and other team members., • Monitor and manage daily operational tasks, such as opening and closing procedures, scheduling, and maintaining equipment., • Collaborate with the kitchen and service teams to ensure efficient and smooth operations during service hours., • Handle guest inquiries, complaints, and special requests in a professional and timely manner., • Assist with financial management, including tracking sales, managing expenses, and preparing reports., • Implement and enforce restaurant policies, procedures, and safety standards., • Support marketing and promotional activities to drive guest traffic and sales., • Participate in hiring, training, and evaluating staff performance., • Minimum of 3 years of experience in a restaurant management role, with a focus on high-volume or fine dining environments., • Strong leadership and team management skills, with the ability to motivate and develop staff., • Excellent communication and interpersonal skills., • Proven ability to handle multiple tasks and work effectively under pressure., • Solid understanding of restaurant operations, including financial management, inventory control, and guest service., • Proficiency in restaurant management software and MS Office., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Employee dining discounts., • Able to lift and carry up to 50 lbs.

Job DescriptionDescription: Job Title: Assistant General Manager Reports To: General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities Operational Leadership Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events). Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements. Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment. Ensure facility readiness, cleanliness, maintenance follow-up, and adherence to health, safety, and labor regulations. Sales & Brand Growth Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives. Support local marketing activations, community outreach, and guest recovery that builds loyalty. Monitor guest feedback platforms, address trends with action plans. Financial Performance Support P&L management with the GM: weekly tracking, forecasting, and variance analysis. Optimize labor through smart scheduling, productivity targets, and in-shift deployment. Partner with Culinary/Beverage on inventory accuracy, COGS controls, and waste reduction. Team Leadership & Development Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains. Deliver ongoing training and coaching (service, systems, compliance, product knowledge). Conduct performance check-ins, document feedback, and support progressive discipline when needed. Foster an inclusive, accountable, and learning-focused culture aligned to JAG values. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Lead service line-ups/pre-shift communications; calibrate standards across FOH stations. Resolve guest issues promptly with empathy and sound judgment; follow through on recovery. Project Support & Openings Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution. Contribute to opening playbooks, training plans, and readiness checklists as assigned. Requirements: Required Qualifications 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred. Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance. Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Proven ability to coach, give feedback, and develop supervisors and hourly talent. Excellent communication, professionalism, and conflict-resolution skills. DOH/Health & Safety, alcohol service, and labor compliance familiarity. Wine/spirits and culinary knowledge to support menu guidance and sales. Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Stand and walk for extended periods (up to 8 hours). Lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionJob Description The Villa Services Butler Supervisor is responsible for maintaining the daily operations in the Department and overseeing the staff of Butlers, Runners, and Coordinators to provide prompt, personalized service in the most efficient way. The Supervisor communicates and works closely with Housekeeping, Engineering, Casino Marketing, Front Office, Front Services, VIP Services, and Food and Beverage operations to provide the highest level of service to our most elite clientele. The Supervisor promotes a fun, positive, and innovative work environment by proactively seeking new ways to “WOW” our VIP guests and works together to improve operational efficiencies. Job Responsibilities: • Performs all job responsibilities of line level staff to include Butlers, Runners, and Coordinators at any given time., • Creates and adjusts the daily shift schedules depending on the business demands., • Perform rounds of Butler stations to verify proper safety and health code compliance and ensure guest service standards are being met on a daily basis., • Focuses on key drivers of employee engagement and guest satisfaction., • Coordinates with all levels of management to maintain the highest level of guest service standards., • Responds to guest and team member’s requests; devising intelligent solutions to challenges while supporting the departmental business plan and budget., • Ensures staff is equipped with all tools to serve the guests’ needs., • Assists in maintaining all inventory, equipment, administrative supplies and any necessary items within the department., • Readily assists with employee payroll questions, vacation and other benefits tracking, as well as maintenance of applicable licenses and work cards., • Responsible for managing line level staff and effectively managing many personality types. Implements a calm environment when under pressure., • Responsible for conducting meetings with staff and disseminating appropriate communication when necessary., • Responsible for providing support to the Assistant Director and Director of Villa Services, • Provides clear direction, establishes goals and appropriate time frames, manages overall guest satisfaction, and monitors progress to achieve desired results., • Must be able to effectively deal with internal and external guests, some of whom will quire levels of patience, tact, and diplomacy. Responsible for addressing guest issues., • Communicates, promotes and exhibits professional verbiage with guests and staff over the telephone, email, and in person., • Actively assists the Management team with development of service training to enhance the guest experience., • Assists management with conducting employee performance evaluations, and overall development of all staff to include mentoring, coaching, progressive discipline, and conflict resolution., • Assists in the recruitment and hiring process by conducting interviews with management team., • Takes full ownership of operational decisions in the absence of the Director or Manager/Assistant Director., • Maintains a complete knowledge of industry through continuing education and training., • Responsible for maintaining the Wynn standards of service to guests and staff at all times in addition to upholding the standards of cleanliness and appearance for all areas., • Works with safety as a priority and follows department and company safety standards to include health code compliance., • Knows and adheres to Wynn policies and procedures, embraces company culture, and takes pride in the resort and amenities., • Understands and is well versed in the resort, hotel features and services including all outlets, hours of operation, activities and events available to guests., • Attends required training classes and incorporates knowledge gained into daily work practices., • Looks for opportunities to assist peers, guests, other departments or leaders at all times., • Solution oriented, avoiding conflict and gossip, stays on task and promotes teamwork., • Awareness of guest experience at all times, smiles and makes eye contact, and communicates professionally., • Is an active member of the Hotel Division management team., • Performs all other job related duties as assigned.Qualifications, • Requires a minimum of 2 years Supervisor experience in Food and Beverage, preferably in Fine dining with a working knowledge in gourmet food, wine, bartending skills, and food service within a Casino Resort., • Must be able to engage guests in a friendly and professional manner to discover ways to enhance the guest stay., • Should have experience coaching/mentoring and leading a staff of 15 or more., • Proven experience in managing multiple priorities simultaneously and meeting deadlines., • Is able to problem solve and exhibit clear decision making and critical thinking skills., • Possesses organizational, interpersonal, and administrative skills to include time management and excellent attention to detail., • Is able to meet project/task deadlines and disciplined to work without constant guidance and supervision., • Must possess a positive “can do and whatever it takes” attitude and have an open mind along with a willingness to learn new processes and concepts to support a “big picture” mentality., • Must be able to establish a good rapport and positive working relationship with all departments and staff., • Candidate must maintain the highest levels of confidentiality regarding guests and staff., • Requires a willingness to work beyond the average work day of 8 hours and be flexible to adjust work hours and schedule to cover all shifts of the operation., • Candidate must be able to work efficiently within a team environment., • Must be able to work effectively in stressful, high-pressure situations., • Must have strong customer service skills. Ability to deal with problems involving guests and operational issues while maintaining a positive attitude., • Must be 21 years of age or older and must be able to perform all essential functions of the position., • A current Nevada State Food Handlers card is required., • A valid Alcohol Awareness (TAM) card is required., • Proficiency with Microsoft Office programs specifically Outlook, Word, Excel, and PowerPoint., • Prior knowledge of the following systems is preferred: Micros, HotSOS, MMS Agilysys, and Opera., • Must possess excellent verbal and written communication skills., • Must be well groomed and professional., • Combination of education equivalent to graduation from high school (High school diploma) or any other combination of education, training and experience that provides the required knowledge, skills and abilities., • Must be able to satisfactorily communicate English with guests, management, and other employees to their understanding. Additional foreign language a plus., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job Description Inspired by the colorful, aromatic markets spanning the Mediterranean and Middle East, Orla delivers an elevated, ever-evolving experience that awakens the senses and enlivens the imagination. With a focus on seafood, Orla brings creativity to life in unexpected ways- including fresh techniques to timeless classics and cross-pollinating regional flavors. THE JOB: As the General Manager of Orla at Mandalay Bay, you’ll lead all aspects of one of the resort’s most refined dining destinations, bringing to life the sophisticated Mediterranean-inspired experience Orla is known for. You’ll provide clear direction and inspired leadership to Assistant Managers and the service team while upholding the elevated standards of the MGM Resorts brand. In this role, you’ll drive operational and financial success by maximizing covers, optimizing reservations, developing high-performing teams through training and scheduling, and executing key initiatives from property F&B leadership—all while maintaining impeccable facilities and delivering an exceptional, memorable guest experience that keeps diners returning. THE DAY-TO-DAY: * Owns, leads and oversees daily restaurant operations, labor productivity, scheduling, inventory control, guest service standards, and execution and development of marketing strategies to produce both short-term and long-term profitability. Co-own (with Executive Chef) the restaurant’s business plan and represent the restaurant in divisional, property or corporate meetings * Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant’s execution of F&B and/or company-wide initiatives and programs * Maintain the highest standards of health, sanitation and cleanliness within all areas of Beverage. Responsible for completion of all company compliance training by the restaurant staff * Manages Human Resources responsibilities for Restaurant 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 * Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. * Reacts to any guest complaints and takes any appropriate action. Manages Restaurant’s guest feedback channels through approved company practices. Collaborate with Executive Chef and culinary team to ensure a seamless service experience between kitchen and dining room * Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties THE IDEAL CANDIDATE: * Must be 21 years of age or older * High School Diploma or GED required * 2+ Years of Prior Relevant Experience * Previous experience managing employees under a Collective Bargaining Agreement preferred * Previous experience as a General Manager in a high-volume, luxury, or fine-dining restaurant preferred * Previous experience with restaurant partnerships preferred THE PERKS & BENEFITS: * Wellness incentive programs to help you stay healthy physically and mentally * Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more * Free meals in our employee dining room * Free parking on and off shift * Health & Income Protection benefits (for eligible employees) * Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community VIEW JOB DESCRIPTION: The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: The Sommelier at Bourbon Steak is a passionate and professional beverage expert who leads our wine program while educating and inspiring guests and mentoring the service team. You’ll manage inventory, make expert wine recommendations, and elevate the dining experience with your deep knowledge and attention to detail. This role requires teamwork, adaptability under pressure, and a commitment to staff development in a high-volume fine dining environment. What we offer: * Competitive pay and great benefits including medical, dental and vision coverage for eligible employees * Pre-tax commuter benefits * Delicious daily family meal * Up to 50% meal discount at Mina Group restaurants * Flexible schedules * Fun, dynamic, and innovative atmosphere * Career advancement opportunities and progressive development plans Our Ideal candidate is: A motivated beverage professional who is organized, passionate, and professional. You will be a leading part of our beverage team with a passion for educating and enthralling your guests and motivating and mentoring the service team. You have amazing attention to detail and an expansive knowledge of wine. You work well as part of a team, work well under pressure, and have experience in inventory management. You have a strong desire to learn and take a leading role in staff education and development. What you bring to the table: * 3-4 years’ experience in a fine dining or casual fine dining high volume restaurant, with at least 3 years dining room experience * Exceptional communication skills * Expansive food and wine knowledge with a CMS Level 1 certification or another service-based certification * Familiarity with Microsoft Office Suite * Excellent basic math skills and ability to operate a service POS * Intellectual curiosity and motivation to progress in a fine dining environment * Knowledge of state and local regulations around serving and selling alcohol * Ability to work clean, organized, and as part of a team * Ability to move and lift 40 pounds at a time * At least 21 years of age * Must be able to stand and walk for an extended period of time Bourbon Steak and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job Description Banquet Captain Responsibilities: • Welcome guests upon their arrival and assist them with their seating arrangements., • Assist managers and organizers with planning the layout and logistics of events., • Setup and manage Team Member shifts and timetables., • Develop and provide Team Members with the necessary training, including guest service and serving etiquette., • Manage the setup of events in coordination with the Director of Special Events., • Run the floor and coordinate the food and drink service by liaising with the kitchen and service staff., • Monitor and maintain inventory of linen, supplies, equipment, and furniture., • Tend to guests' requests, questions, and complaints., • Ensure that the venue and facilities remain neat and clean., • High school diploma or GED., • A minimum of 3 years’ experience as a banquet captain or similar., • Excellent ability to communicate in the English language, both written and verbal, • Excellent leadership skills and the ability to manage numerous team members., • Great time management and multitasking abilities., • Ability to provide an excellent level of customer service, even in stressful situations., • Physically fit with good stamina for physical tasks such as moving and lifting furniture and standing and walking for long periods of time., • Willingness to work long hours, irregular shifts, and on weekends and holidays. We offer medical, dental, vision insurance, 401K, life insurance and paid time off for those who qualify. Open Tuesday through Saturday, closed Sunday and Monday

Job DescriptionPosition Summary The Delivery Driver is responsible for the safe, timely, and accurate transport of food, baked goods, and supplies from 1228 Main to various delivery points. This role plays a critical part in ensuring our culinary and hospitality standards extend beyond our kitchen and into every delivery. This is a morning-shift position with early start times and weekend availability required. Benefits: • Robust 401(k) plan with 30% employer match, • Be part of an exciting, high-profile new concept under the Wolfgang Puck Fine Dining Group, • Fully paid individual health insurance, • Work in a collaborative, excellence-driven environment, • Competitive salary and bonus, • Opportunities for advancement within a growing restaurant group, • plus more! Pay: $22 - $23 / hour Schedule Requirements * Shifts: 5:00 AM – 1:00 PM * Days: Must be available to work weekends * Consistent, reliable attendance is essential Key Responsibilities * Safely operate company vehicles to complete daily delivery routes * Load, secure, and transport food and bakery products to ensure quality and presentation * Follow all traffic laws, safety procedures, and company driving standards * Maintain cleanliness and organization of delivery vehicles * Verify delivery accuracy and obtain signatures or confirmations when required * Communicate any issues, delays, or vehicle concerns to management promptly * Represent 1228 Main and the Wolfgang Puck brand in a professional and courteous manner at all delivery locations Required Qualifications * Clean DMV driving record (No at-fault accidents, moving violations, or major tickets) * Minimum of 1 year of professional driving experience for a company * Valid driver’s license and legal authorization to work in the U.S. * Ability to safely lift, carry, and move bakery trays, boxes, and food products * Strong reliability, punctuality, and attention to detail * Comfortable working early mornings, weekends, and in a fast-paced environment Why 1228 Main by Wolfgang Puck You’ll be part of a team that values professionalism, pride in work, and excellence at every step — from our ovens to our customers’ doors. This role offers consistency, stability, and the chance to represent one of the most respected names in hospitality. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

Job Description Job post summary Date posted: December 29, 2025 Pay: $55,446.96 - $65,549.02 per year Job description: Job Summary Assistant Manager – Loaded Empanadas (Boca Park, Las Vegas)Loaded Empanadas is a fine-dining empanada restaurant located in Boca Park, proudly serving our community since 2004. We are a scratch kitchen known for quality, consistency, and genuine hospitality. Our restaurant is family-owned and operated by the Gomes family, who also own Via Brasil Steakhouse in Las Vegas and restaurants in New York City. We are currently seeking an experienced Assistant Manager who understands that great service is built on structure, discipline, and care.What We’re Looking ForThe ideal candidate understands and respects that:Steps of Service must be followed at all timesOpening and closing checklists are non-negotiable Restaurant policies and standards must be consistently enforced Guests must be taken care of the right way—every time Employees must be properly trained, coached, and then regularly over-checked Leadership means being present on the floor, leading by example Responsibilities Ensure flawless execution of steps of service Supervise daily operations, including opening and closing procedures Train, develop, and monitor staff performance Maintain high standards of hospitality, cleanliness, and food quality Handle guest interactions with professionalism and care Support the General Manager and ownership in daily operations Uphold the culture, values, and reputation of Loaded Empanadas Who You Are Detail-oriented and organized Strong leader with hands-on management style Passionate about hospitality and guest experience Comfortable holding staff accountable with respect and consistency Understands that systems, checklists, and follow-through create success Why Join Us Established, respected restaurant brand since 2004 Family-owned business with multiple successful concepts Supportive ownership that values structure and excellence Opportunity to grow within a multi-restaurant group Loaded Empanadas is not just a job—it’s a commitment to hospitality, leadership, and pride in what we serve. We are seeking a dynamic and experienced Assistant Manager to oversee daily operations at our bustling restaurant. The ideal candidate will possess strong leadership skills, a solid background in food service management, and a passion for delivering exceptional customer experiences. This role involves supervising staff, managing food and beverage operations, ensuring food safety standards, and supporting the overall success of the restaurant. The Assistant Manager will play a key role in maintaining high-quality service, optimizing operational efficiency, and fostering a positive team environment. Responsibilities • Assist in managing daily restaurant operations, including opening and closing procedures, • Supervise and train staff on food preparation, customer service, POS systems (Aloha POS, Micros POS), and food safety protocols, • Oversee food handling, kitchen management, and food production to ensure quality standards are met, • Manage inventory control, ordering supplies, and controlling costs to adhere to budgetary guidelines, • Handle cash transactions accurately and perform cash handling duties, • Ensure compliance with health and safety regulations, including food safety standards, • Support shift management by coordinating staff schedules and ensuring adequate coverage during peak hours, • Assist with hiring, interviewing, onboarding, and ongoing staff training & development, • Monitor customer feedback to improve service quality and resolve any issues promptly, • Collaborate with culinary teams to maintain high standards of food presentation and quality in casual dining or fine dining settings, • Proven experience in restaurant management or assistant manager roles within quick service & fast food restaurants or casual dining environments, • Strong knowledge of POS systems such as Aloha POS and Micros POS; experience with cash handling is essential, • Background in food preparation, kitchen management, or culinary experience preferred, • Demonstrated supervisory experience with team management, training & development skills, • Excellent customer service skills with a focus on hospitality excellence, • Ability to oversee food safety practices and ensure compliance with health regulations, • Leadership qualities with the ability to motivate staff and foster teamwork, • Experience in inventory control, budgeting, and food industry operations, • Strong organizational skills with the ability to handle shift management efficiently, • Hospitality management background including banquet or catering experience is a plus, • Prior experience in hotel or bar settings such as barista or coffee experience is advantageous but not required Job Type: Full-time Benefits: • Employee discount, • Paid time off, • Paid training Work Location: In person

Job Description Located in the heart of Las Vegas, 1228 Main is a modern European-inspired restaurant and bakery known for fresh, seasonal ingredients and thoughtfully crafted dishes. We bring Wolfgang Puck’s signature culinary excellence into a welcoming, approachable environment. Position Overview: We are seeking a punctual, motivated, and team-oriented AM Line Cook to join our culinary team. The ideal candidate has a strong understanding of egg cookery, is confident working the line during breakfast and lunch service and is equally skilled in prep work and station organization. This is an excellent opportunity for a cook who takes pride in consistency, speed, and execution and wants to grow within the Wolfgang Puck Fine Dining Group. Shift Schedule: 7:00 AM – 3:00 PM, including some weekends Pay: $19.00 - $22.00 / hour Key Responsibilities • Prepare and execute breakfast and lunch menu items, including eggs and hot-line dishes, according to chef’s specifications and quality standards, • Maintain a clean, organized, and fully stocked station throughout service, • Execute prep work efficiently to support smooth daily operations, • Receive and properly store products as needed, • Follow all health, safety, and sanitation guidelines, • Work collaboratively with chefs and fellow cooks to ensure strong kitchen flow, • Previous line cook or kitchen experience required; upscale casual or bakery experience a plus, • Strong knowledge of egg cookery and breakfast/lunch line execution, • Proficient in prep work, knife skills, and basic cooking techniques, • Punctual, reliable, and a strong team player, • Able to work efficiently and calmly in a fast-paced kitchen, • Competitive hourly pay, • 401(K) with 30% employer match, • Comprehensive benefits package for eligible team members, • Fully paid individual health insurance, • Dining discounts at our WP restaurants, • Growth and development opportunities within Wolfgang Puck Fine Dining Group Disclaimer: This job description is not intended to be all-inclusive. Team members may be required to perform additional job-related duties as needed. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants or employees based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected class under federal, state, or local law.

Job Description Line Cook – Carama | Wolfgang Puck Fine Dining Group Location: Las Vegas, NV About Carama Carama is the newest culinary experience from Wolfgang Puck, located in the heart of the Las Vegas Strip. Inspired by the rich traditions and bold flavors of coastal Italian cuisine, Carama blends masterful technique with premium ingredients in an elegant, high-energy setting. We are seeking passionate and skilled culinary professionals who thrive in a fast-paced, fine dining environment and are excited to be part of a world-class team. Job Summary As a Line Cook at Carama, you’ll play a key role in delivering the exceptional food quality and presentation that defines the Wolfgang Puck brand. You will be responsible for preparing, cooking, and plating menu items with precision and consistency while upholding the highest culinary standards. Pay: $19 - $23 / hour Key Responsibilities • Execute all cooking techniques with accuracy: sautéing, roasting, braising, grilling, broiling, baking, steaming, and poaching (for this role, heavy focus on grill and pasta)., • Prepare ingredients and dishes according to standardized recipes and specifications, • Maintain proper food storage, labeling, rotation, and sanitation practices per health and safety regulations, • Follow the kitchen’s production schedule and contribute to prep work as needed, • Maintain proper portion control, plate presentation, and garnishing standards, • Keep workstations clean, organized, and well-stocked throughout service, • Assist with inventory control and the receiving and stocking of deliveries, • High School diploma or GED equivalent, • Minimum 2 years of relevant cooking experience OR equivalent combination of education and experience, • Strong knowledge of various cooking methods, kitchen equipment, and food safety standards, • Ability to thrive in a fast-paced, high-volume, fine dining kitchen, • Previous experience in upscale or fine dining restaurants, • Proficiency with specialty equipment such as tilting skillets, salamanders, pasta makers, and steam kettles, • Excellent knife skills and food preparation techniques, • Attention to detail, consistency, and commitment to excellence, • Ability to work efficiently and calmly under pressure, • Strong teamwork and communication skills, • Must be able to stand, walk, bend, and lift for long periods, • Regularly lift/move up to 25 lbs; occasionally up to 50 lbs, • Competitive pay and benefits package, • Medical, Dental, and Vision Insurance, • 401(k) with Company Match, • Paid Time Off (PTO), • Life and Disability Insurance, • Employee Dining Discounts, • Pre-Tax Flexible Spending Account Wolfgang Puck Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. Disclaimer: This job description is intended to outline the primary duties and responsibilities of this position. Additional duties may be assigned as necessary to meet business needs.

Job Description The Line Cook at KYU is an essential role for preparing high-quality meals and contributing to our talented team. We are seeking a passionate and hardworking individual who can follow standard recipes and execute dishes to our high standards. Line Cooks at KYU are driven culinary professionals who work closely with the CDC and Sous Chefs to efficiently and consistently execute the menu. This role requires a strong understanding of cooking methods, ingredients, equipment, and processes. As a Line Cook, you will take ownership of preparing ingredients, managing your station, and creating dishes according to restaurant recipes and specifications. Strong communication and multitasking skills are crucial for success. Ultimately, you will play a key role in ensuring customer satisfaction and contributing to the growth of our restaurant. Responsibilities: • Properly set up and stock the station for service., • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Maintain inventory and supplies., • Collaborate with kitchen staff to properly prepare menu items., • Prepare for food service., • Cook menu items in cooperation with the kitchen team., • Monitor tickets, including allergy and special-request notes., • Keep the station clean, organized, and efficient., • Rotate inventory correctly., • Ensure adherence to all nutrition and sanitation standards., • Monitor and report inventory needs to the Sous Chef., • Plate dishes carefully., • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related experience., • Minimum of 2 years of experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Strong multitasking abilities., • Ability to work cooperatively and efficiently as part of a team., • Extensive experience working in busy restaurant environments., • 3 to 5+ years of experience in a cook position., • Fine dining experience., • Attention to detail., • Motivated and self-directed., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication., • Excellent time management., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Able to lift and carry up to 50 lbs.

Job Description The Prep Cook at KYU plays a crucial role in ensuring that our kitchen operates efficiently. The Prep Cook is knowledgeable about ingredients and technical processes and works collaboratively with other kitchen staff. Prep Cooks at KYU take ownership of preparing ingredients, managing their stations, and assisting in creating dishes according to our restaurant's recipes and specifications. Responsibilities: • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Maintain inventory and supplies., • Collaborate with kitchen staff to properly prepare menu items., • Set up and stock the kitchen with all necessary supplies., • Prepare meal ingredients by peeling, cutting, chopping, slicing, and portioning., • Measure ingredients and seasonings., • Assist line cooks during service., • Produce menu items in cooperation with the kitchen team., • Keep the station clean, organized, and efficient., • Rotate inventory correctly., • Ensure that all nutrition and sanitation standards are followed., • Monitor and report inventory needs to the Sous Chef., • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related experience., • Minimum of 2 years of experience in a similar role., • In-depth knowledge of restaurant practices and cooking methods., • Excellent communication and organizational skills., • Strong multitasking abilities., • Ability to work cooperatively and efficiently as part of a team., • Extensive experience working in busy restaurant environments., • 3 to 5+ years of experience in a cook position., • Fine dining experience preferred., • Attention to detail., • Motivated and self-directed., • Pride in service and a constant desire to grow within the craft., • Excellent time management., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Able to lift and carry up to 50 lbs.

Job DescriptionChef Bobby Flay is bringing an all-new restaurant concept to Palms Casino Resort in Las Vegas in Spring, 2019. Shark will have a seafood-focused menu with a Latin beat, with sushi and sashimi selections, ceviches and tartares, and bold preparations of fish and seafood. The menu is heavily influenced by ingredients from South America, Mexico and the Mediterranean. Ideal Prep Cook candidates for this position will have a no-compromise approach to food preparation and presentation. Skills, Duties and Essential Functions: • 2 plus years restaurant experience, • Culinary training / education preferred, • Fast paced, fine dining experience, • Setting up and stocking stations with all necessary supplies, • Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cooking menu items in cooperation with the rest of the kitchen staff, • Maintain sanitation procedures and organization of work area, • Ability to work flexible hours, including nights, weekends and holidays, • Interpersonal communication skills, • Exceptional organizational skills, • Dependable and reliable, • Ability to thrive in fast paced environment

Job DescriptionChef Bobby Flay is bringing an all-new restaurant concept to Palms Casino Resort in Las Vegas in Spring, 2019. Shark will have a seafood-focused menu with a Latin beat, with sushi and sashimi selections, ceviches and tartares, and bold preparations of fish and seafood. The menu is heavily influenced by ingredients from South America, Mexico and the Mediterranean. Ideal Line Cook candidates for this position will have a no-compromise approach to food preparation and presentation. Skills, Duties and Essential Functions: • 2 plus years restaurant experience, • Culinary training / education preferred, • Fast paced, fine dining experience, • Setting up and stocking stations with all necessary supplies, • Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cooking menu items in cooperation with the rest of the kitchen staff, • Maintain sanitation procedures and organization of work area, • Ability to work flexible hours, including nights, weekends and holidays, • Interpersonal communication skills, • Exceptional organizational skills, • Dependable and reliable, • Ability to thrive in fast paced environment

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: As a Pastry Cook at Bourbon Steak, you will be a key member of our pastry team, preparing and executing desserts, pastries, and baked goods with precision and creativity. You’ll work in a fast-paced, fine dining environment, collaborating closely with chefs and supporting the team in delivering exceptional guest experiences. What we offer: * Competitive pay and great benefits including medical, dental and vision coverage for eligible employees * Pre-tax commuter benefits * Delicious daily family meal * Up to 50% meal discount at Mina Group restaurants * Flexible schedules * Fun, dynamic, and innovative atmosphere * Career advancement opportunities and progressive development plans Our Ideal candidate is: A motivated culinary professional who is organized, professional and knowledgeable. You will be an integral part of our kitchen team with a passion for food and a positive attitude. You have excellent attention to detail, work well leading a team, and are comfortable organizing all aspects of pastry production and distribution of pastries, desserts, and baked goods. You will work closely with the executive chef and corporate pastry chef to develop and execute all dessert offerings. You have a strong desire to learn and build your culinary skillset. What you bring to the table: * 2-4 years’ experience in a fine dining or casual fine dining high volume kitchen with at least 1 year in a lead role * Ability to communicate effectively with management and your peers * Expansive knowledge of food and cooking techniques including pastry production, portioning, and plating * Basic skills in inventory management and familiarity with Microsoft Office suite * Culinary degree in pastry strongly preferred * Knowledge of kitchen safety protocols * Ability to learn and retain information quickly * Intellectual curiosity * Ability to work clean, organized, and as part of a team * Ability to move and lift 40 pounds at a time * At least 18 years of age * Must be able to stand and walk for an extended period of time * * Pay rate - $28.74 Bourbon Steak and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

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

Job Description WAKUDA is a modern Japanese fine dining concept created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. The restaurant is defined by exceptional product sourcing, disciplined technique, and a refined, guest-centric dining experience rooted in Japanese tradition and contemporary execution. WAKUDA’s sushi program sits at the core of the brand—where craftsmanship, precision, and hospitality intersect in a highly visible, performance-driven environment. Position Summary The Sushi Chef at WAKUDA is a highly skilled, guest-facing culinary professional responsible for executing sushi and raw preparations at the highest level of quality, consistency, and presentation. This role is ideal for a chef who combines technical mastery of Japanese techniques with the confidence, composure, and presence required to perform in front of guests in a fine dining setting. Beyond execution, the Sushi Chef is a steward of the brand—supporting culinary leadership, contributing to menu evolution, maintaining discipline around standards, and creating a dining experience that is precise, engaging, and memorable. Core Responsibilities Sushi Craftsmanship & Execution • Execute sushi, sashimi, and related preparations with precision and consistency, • Demonstrate expert knowledge of fish breakdown, treatment, storage, and utilization, • Maintain exacting standards for knife work, rice preparation, portioning, and presentation, • Uphold recipe integrity while contributing to menu development, • Ensure quality, temperature, and visual refinement meet brand standards Guest Experience & Counter Presence, • Perform confidently in a highly guest-facing sushi counter environment, • Engage guests with professionalism while maintaining execution focus, • Coordinate with front-of-house teams on pacing, allergies, and special requests, • Contribute to a seamless and elevated dining experience Operational Discipline & Cost Awareness, • Support ordering and management of premium ingredients, including imported products, • Maintain accurate station inventory and mise en place, • Minimize waste through disciplined prep and storage, • Follow all written procedures with consistency Leadership, Culture & Team Contribution, • Lead by example with professionalism and discipline, • Support training and development of junior team members, • Provide constructive feedback and support positive team culture, • Uphold standards for grooming, punctuality, and cleanliness Sanitation, Safety & Compliance, • Adhere to all food safety and sanitation standards, • Maintain clean, organized workstations, • Ensure proper knife handling and equipment use, • Culinary degree, diploma, or equivalent professional training, • Demonstrated experience specializing in Japanese cuisine and sushi preparation, • Strong technical proficiency in fish handling and knife skills, • Ability to perform calmly in a guest-facing environment, • Food Handler Certification required Preferred: • Fine dining or luxury hospitality experience, • Sushi counter or omakase exposure

Job Description Position Overview We’re seeking experienced and passionate Line Cooks to join our dynamic culinary team. The ideal candidate thrives in a high-volume, detail-driven environment and is committed to upholding the quality and consistency that define the Wolfgang Puck dining experience. As a Line Cook, you’ll execute menu items with precision, maintain the highest standards of cleanliness and organization, and contribute to a collaborative kitchen culture focused on excellence and growth. Pay: $20 - $25 / hour Essential Duties & Responsibilities • Prepare and cook menu items according to Wolfgang Puck standards and recipes., • Set up and stock stations with all necessary ingredients and equipment., • Ensure consistent quality, presentation, and timing of all dishes during service., • Maintain a clean, organized, and safe work area at all times., • Collaborate with chefs and fellow cooks to ensure smooth communication and execution., • Uphold all food safety, sanitation, and HACCP guidelines., • Minimum 3 years of professional kitchen experience in a similar role (high-volume or upscale dining preferred)., • Strong knife skills and knowledge of classic cooking techniques., • Ability to multitask, stay calm under pressure, and work efficiently during peak hours., • Reliable, self-motivated, and team-oriented with a positive attitude., • Fully paid health insurance, plus dental, vision and other supplemental benefit options, • 401(K) Retirement Plan with 30% company match, • Opportunities for advancement within Wolfgang Puck Fine Dining Group, • Hands-on culinary training and professional development, • Employee dining discounts Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify the major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.

Job DescriptionDescription: Hola! We are looking for PREP COOKS to join our team and help us continue to bring industry leading experiences to our guests. José Andrés Group 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 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 José Andrés Group is an Equal Opportunity Employer and participates in the federal government E-Verify Program. Requirements: What we would like from you: • Leverage knife skills, experience and technique to confidently prep stations for busy service by completing all pars etc., • 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.

Job Description At CUT by Wolfgang Puck at The Palazzo Las Vegas, culinary excellence meets modern luxury. As the sophisticated evolution of the classic American steakhouse, CUT is known for precision, bold flavors, and an uncompromising commitment to quality. We are seeking skilled Line Cooks who take pride in their craft, thrive in a fast-paced fine dining kitchen, and are passionate about executing exceptional food at the highest level. What You’ll Do: • Prepare and execute dishes to the highest standards of quality and consistency, • Work various stations in a fast-paced, high-volume kitchen environment, • Maintain a clean, organized, and efficient workstation, • Follow proper food handling, safety, and sanitation procedures What We’re Looking For: • Minimum 2 years of experience in a fine dining kitchen is required, • Steakhouse experience is strongly preferred, • Solid knife skills and knowledge of various cooking methods and techniques, • Team player with a strong work ethic and attention to detail, • Able to work nights, weekends, and holidays as needed, • Be part of a globally renowned restaurant group led by Chef Wolfgang Puck, • Work alongside top culinary professionals in a supportive environment, • Fully paid individual health, dental and vision insurance for qualified team members, • 401(K) retirement plan with 30% employer match, • Competitive pay, employee meals, and dining discounts, • Opportunities for growth and advancement within Wolfgang Puck Fine Dining Group Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify the major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class.

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

Job Description JOB PURPOSE: To include but not limited to: • Provides full prep support to Bartender and Bar Porters to ensure proper operation of the bar., • Maintaining a clean and safe working environment for efficient operation of the bar, • Consistently following sequence of service utilizing all proper procedures standardized by managers and chefs., • Effectively communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees., • Working as a team, assisting all guests’ and employees’ needs and inquiries., • Greeting guests in a positive, friendly manner and making them feel welcome., • Anticipating the guests’ needs and responding appropriately with a sense of urgency., • Maintaining a level of professionalism, that will make guests want to return., • Bidding farewell to guests, using guest’s name when known, and encourage them to return., • Building and establishing a personal clientele., • Encourage guests to make weekly table reservations, • Adhere to weekly table and guest list requirements, • Assist in developing restaurant database through networking and completing data cards., • Participate in weekly marketing requirements, • Performing all opening and closing duties, based upon shift assignment., • Following all procedures and policies set forth by the company, division, department and all health and safety regulations set by County health department., • 2 years of experience as a barback and/or bar porter in a similar, high-volume environment or 6 months required in a fine dining establishment., • Good communication skills; multilingual is a plus., • Must be able to speak and to read in English proficiently., • Experience with social media platforms such as Facebook, Twitter, etc. and active participant in social media, • Must have a working knowledge of Spirits, Wine and Food., • Ability to work as part of a team in a high stress & high-volume environment., • Ability to follow directions well, make quick decisions, and keep organized while under pressure., • Positive attitude, self motivated, energetic and is a willing learner., • Ability to perform a variety of duties with extreme care, concern and detail., • Professionally groomed in a manner consistent with department grooming standards., • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs., • Physically able to walk without assistance on various surfaces for an extended period of time.

Job Description JOB OVERVIEW: As a Model Barback, you will ensure that the bar operates smoothly by maintaining stock, cleanliness, and organization while representing the brand with confidence and professionalism. This is a fast-paced role ideal for individuals who take pride in teamwork and enjoy a dynamic environment. JOB EXPECTATIONS: To include but not limited to • Consistently following Food & Beverage sequence of service utilizing all proper procedures standardized by VENUE managers and chefs., • Actively marketing VENUE and SELF., • Encourage to make weekly table reservations., • Assist in developing restaurant database through networking and completing data cards., • Building and establishing a personal clientele., • Participate in weekly marketing requirements and outings, • Provides support to Bartender and porters to ensure proper operation of the bar., • Greeting guests in a positive, friendly manner and making them feel welcome., • Mixing and Serving drinks, proportioning ingredients to exact recipes and cost criteria., • Maintaining the cleanliness and appearance of the bar, • Performing all opening and closing duties, based upon shift assignment., • Cleaning of all equipment, tools, and supplies and maintaining equipment in good working order., • Bidding farewell to guests, using guest’s name when known, and encourage them to return., • Maintaining a level of professionalism, that will make guests want to return., • Anticipating the guests’ needs and responding appropriately with a sense of urgency., • Actively working as a good will ambassador by exhibiting the Art of Excellence philosophy., • Working as a team, assisting all guests’ and employees’ needs and inquiries., • Effectively communicating with management, bartenders and service staff in order to fulfill and address any issues or needs requested by guests and or other employees., • Responsible for end of shift clean-up work as outlined by management, • Following all procedures and policies set forth by the company, division, department and County health department., • Follow all health and safety regulations., • Conforming to the department grooming standards, uniform or attire, and jewelry policy., • Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members., • Other duties as assigned SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities REQUIREMENTS: (Include equipment knowledge/use) • 2 Years experience as a barback and/or busser in a similar, high-volume restaurant environment or 6 months required in a fine dining establishment., • Experience in and ability to meet marketing requirements outlined by management., • Experience in and ability to meet social media requirements outlined by management., • Experience with social media platforms such as Facebook, Twitter, etc. and active participant in social media, • Ability to work as part of a team in a high stress & high-volume environment., • Demonstrate experience and ability to work in a dynamic environment that includes frequent change, • Must be able to execute fine dining service standards, as full dinner is available at bar., • Have a working knowledge of Spirits, Wine and Food., • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware. Up to 50 lbs., • Physically able to walk without assistance on various surfaces for an extended period of time., • Must possess good attitude, attention to detail, and ability to work under pressure., • Excellent customer service skills are required., • Maintain a clean and safe working environment., • Must have oral and written English language skills., • Must be 21 years of age to serve food and beverages in the State of Nevada., • Must possess an alcohol awareness card and a Food Handler Safety Training Card., • Must possess a Nevada gaming card., • Must be flexible to changing work environment. Non-gaming Card X Gaming Card __ Food Handler Safety Training Card X TAM Card X CPR __ Lifesaving __ Driver’s License __ PHYSICAL REQUIREMENTS Must be able to work under time constraints and within established deadlines. Must regularly lift and/move up to 50 pounds. WORKING CONDITIONS Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence,

Job Description JOB PURPOSE: To include but not limited to: • Provides full prep support to Bartender and Bar Porters to ensure proper operation of the bar., • Maintaining a clean and safe working environment for efficient operation of the bar, • Consistently following sequence of service utilizing all proper procedures standardized by managers and chefs., • Effectively communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees., • Working as a team, assisting all guests’ and employees’ needs and inquiries., • Greeting guests in a positive, friendly manner and making them feel welcome., • Anticipating the guests’ needs and responding appropriately with a sense of urgency., • Maintaining a level of professionalism, that will make guests want to return., • Bidding farewell to guests, using guest’s name when known, and encourage them to return., • Building and establishing a personal clientele., • Encourage guests to make weekly table reservations, • Adhere to weekly table and guest list requirements, • Assist in developing restaurant database through networking and completing data cards., • Participate in weekly marketing requirements, • Performing all opening and closing duties, based upon shift assignment., • Following all procedures and policies set forth by the company, division, department and all health and safety regulations set by County health department., • 2 years of experience as a barback and/or bar porter in a similar, high-volume environment or 6 months required in a fine dining establishment., • Good communication skills; multilingual is a plus., • Must be able to speak and to read in English proficiently., • Experience with social media platforms such as Facebook, Twitter, etc. and active participant in social media, • Must have a working knowledge of Spirits, Wine and Food., • Ability to work as part of a team in a high stress & high-volume environment., • Ability to follow directions well, make quick decisions, and keep organized while under pressure., • Positive attitude, self motivated, energetic and is a willing learner., • Ability to perform a variety of duties with extreme care, concern and detail., • Professionally groomed in a manner consistent with department grooming standards., • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs., • Physically able to walk without assistance on various surfaces for an extended period of time.

Job Description JOB OVERVIEW: The Barback supports bartenders by maintaining a clean, organized, and fully stocked bar environment. This role ensures efficient bar operations by replenishing supplies, preparing garnishes, cleaning equipment, and providing exceptional service support to both bartenders and guests. JOB EXPECTATIONS: Responsibilities include, but are not limited to, the following: • Provides full prep support to Bartender and Bar Porters to ensure proper operation of the bar., • Maintaining a clean and safe working environment for efficient operation of the bar, • Consistently following sequence of service utilizing all proper procedures standardized by managers and chefs., • Effectively communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees., • Working as a team, assisting all guests’ and employees’ needs and inquiries., • Greeting guests in a positive, friendly manner and making them feel welcome., • Anticipating the guests’ needs and responding appropriately with a sense of urgency., • Maintaining a level of professionalism, that will make guests want to return., • Bidding farewell to guests, using guest’s name when known, and encourage them to return., • Building and establishing a personal clientele., • Encourage guests to make weekly table reservations, • Adhere to weekly table and guest list requirements, • Assist in developing restaurant database through networking and completing data cards., • Participate in weekly marketing requirements, • Performing all opening and closing duties, based upon shift assignment., • Following all procedures and policies set forth by the company, division, department and all health and safety regulations set by County health department. This position does not have any supervisory responsibilities REQUIREMENTS • 2 years of experience as a barback and/or bar porter in a similar, high-volume environment or 6 months required in a fine dining establishment., • Good communication skills; multilingual is a plus., • Must be able to speak and to read in English proficiently., • Experience with social media platforms such as Facebook, Twitter, etc. and active participant in social media, • Must have a working knowledge of Spirits, Wine and Food., • Ability to work as part of a team in a high stress & high-volume environment., • Ability to follow directions well, make quick decisions, and keep organized while under pressure., • Positive attitude, self motivated, energetic and is a willing learner., • Ability to perform a variety of duties with extreme care, concern and detail., • Professionally groomed in a manner consistent with department grooming standards., • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs., • Physically able to walk without assistance on various surfaces for an extended period of time., • Must be able to meet scheduling demands, including weekends, holidays, and evenings, based on business needs., • Must be able to work under time constraints and within established deadlines., • Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach and balance when performing job duties in varying work areas such as confined spaces., • Physical ability and stamina to stand for long hours. • Work is performed indoors and outdoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Clique Hospitality makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Job Description The Barback at KYU supports bartenders by ensuring the bar is fully stocked, clean, and organized, allowing for a smooth and efficient beverage service. The Barback is responsible for managing inventory, assisting with drink preparation, and maintaining a clean and orderly bar area. Barbacks at KYU play a crucial role in the bar’s operations, working closely with bartenders and other staff to deliver exceptional service and uphold the restaurant’s high standards. Responsibilities: • Assisting bartenders with drink preparation and service during peak hours., • Managing and maintaining bar inventory, including restocking supplies and organizing storage areas., • Ensuring the bar area is clean, organized, and in compliance with health and safety standards., • Handling glassware, utensils, and other bar equipment, and ensuring they are clean and in good condition., • Removing empty bottles, glasses, and trash from the bar area promptly., • Assisting in setting up and breaking down the bar for service., • Monitoring inventory levels and reporting needs to the Bar Manager., • Collaborating with bartenders and kitchen staff to ensure smooth operations., • Providing support in training new bar staff as needed., • High school diploma or equivalent qualification., • Minimum of 1 year of experience in a similar role or in a high-volume bar environment., • Basic knowledge of bar operations and equipment., • Excellent communication and organizational skills., • Ability to work efficiently both independently and as part of a team., • Strong multitasking and problem-solving abilities., • Experience in fine dining or upscale bar settings preferred., • Attention to detail and commitment to maintaining high standards., • Motivated and self-directed with a willingness to learn and grow., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Able to lift and carry up to 50 lbs.