Head chef jobs in Nevada

Job DescriptionDescription: Sous Chef The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions 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.

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

Job DescriptionDescription: Job Title: Cook Location: Las Vegas, NV Reports To: Head Chef/Kitchen Manager Job Summary: We are seeking a skilled and dedicated Cook to join our team. The Cook will be responsible for preparing high-quality meals in accordance with company recipes and standards. The ideal candidate will have a passion for food, strong culinary skills, and a commitment to maintaining a clean and efficient kitchen environment. Key Responsibilities: • Food Preparation:, • Prepare and cook a variety of dishes according to established recipes and standards., • Ensure that all food is cooked to the appropriate temperature and consistency., • Taste and adjust seasonings as needed., • Kitchen Operations:, • Set up and stock stations with necessary supplies and ingredients., • Ensure that all cooking equipment and utensils are clean and in good working order., • Follow all health and safety guidelines in the kitchen., • Menu Planning and Execution:, • Assist in the development of new menu items and specials., • Collaborate with the Head Chef/Kitchen Manager to ensure a consistent and high-quality food offering., • Quality Control:, • Monitor food quality and presentation to ensure consistency and excellence., • Maintain a clean and organized work area at all times., • Inventory and Ordering:, • Assist in managing inventory and ordering supplies as needed., • Ensure proper storage of all food items and ingredients., • Team Collaboration:, • Work closely with other kitchen staff to ensure efficient operation., • Provide training and guidance to junior kitchen staff as needed., • Quality Control:, • Monitor food quality and presentation to ensure consistency and excellence., • Maintain a clean and organized work area at all times., • Inventory and Ordering:, • Assist in managing inventory and ordering supplies as needed., • Ensure proper storage of all food items and ingredients., • Team Collaboration:, • Work closely with other kitchen staff to ensure efficient operation., • Provide training and guidance to junior kitchen staff as needed. Requirements: Qualifications: • Proven experience as a Cook in a professional kitchen., • Strong knowledge of cooking techniques and food safety standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Excellent communication and teamwork skills., • Culinary degree or relevant certification., • Ability to work flexible hours, including nights, weekends, and holidays., • Ability to stand, walk, and move around for extended periods., • Ability to lift and carry up to [weight] pounds.

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

Job Description Ice Age Meals — Reno, NV $80,000–$100,000 + bonuses | Full-Time | On-Site Ice Age Meals is a founder-led, family-owned frozen meal company focused on quality, consistency, and operational excellence. We are not a restaurant. We are a production kitchen built for scale, discipline, and predictable execution. We are seeking an Executive Chef / Head of Production to fully own kitchen operations. This role is ideal for a chef who is done with restaurant chaos and wants to lead a stable, organized production operation with room to grow. Key Responsibilities • Lead all production planning and execution, • Forecast ingredient needs and manage inventory, • Purchase ingredients and manage vendor relationships, • Oversee kitchen staff and daily workflow, • Maintain food safety, cleanliness, and organization, • Ensure consistent quality across all meals, • Communicate clearly with English- and Spanish-speaking staff Requirements (Important) • Bilingual (Spanish/English) strongly preferred, • Experience in production or large-batch kitchens, • Proven leadership and team management skills, • Strong organizational and planning ability, • Calm, disciplined, and systems-oriented, • High standards for cleanliness and consistency What This Role Is NOT • Not a restaurant role, • Not an event or catering role, • Not a “creative menu playground” Compensation & Benefits • $80,000–$100,000 base salary, • Performance-based bonuses, • Paid time off, • Growth opportunity as production scales, • Direct access to the founder (no layers, no politics)Company DescriptionIce Age Meals is a premium frozen meal company based in Carson City, Nevada. Founded by chef and entrepreneur Nick Massie (aka Paleo Nick), the company was built to solve a simple problem: How do you eat clean, high-quality food consistently in a busy world? We specialize in: large-batch, chef-crafted frozen meals real ingredients (no fillers, no junk) consistent production and quality control direct-to-consumer shipping nationwide Unlike most food companies: we own our facility we are profitable at low volume we are not venture-backed we are not subscription-locked we answer to customers, not a board Our production capacity allows us to scale to thousands of meals per day, and we are intentionally building the team and systems to support that growth responsibly. We’re a small company with a big mission: Feed people with quality and excellence — and do it with integrity.Ice Age Meals is a premium frozen meal company based in Carson City, Nevada. Founded by chef and entrepreneur Nick Massie (aka Paleo Nick), the company was built to solve a simple problem:\n\nHow do you eat clean, high-quality food consistently in a busy world?\n\nWe specialize in:\n\nlarge-batch, chef-crafted frozen meals\n\nreal ingredients (no fillers, no junk)\n\nconsistent production and quality control\n\ndirect-to-consumer shipping nationwide\n\nUnlike most food companies:\n\nwe own our facility\n\nwe are profitable at low volume\n\nwe are not venture-backed\n\nwe are not subscription-locked\n\nwe answer to customers, not a board\n\nOur production capacity allows us to scale to thousands of meals per day, and we are intentionally building the team and systems to support that growth responsibly.\n\nWe’re a small company with a big mission:\nFeed people with quality and excellence — and do it with integrity.

Job DescriptionDescription: We are seeking a skilled and experienced Wok Cook to join our team. The ideal candidate will have a passion for cooking and a strong desire to create delicious and visually appealing dishes. As a Cook, you will be responsible for preparing and cooking a variety of dishes, ensuring that they are of high quality and meet our customers' expectations. Responsibilities: • Prepare and cook a variety of dishes, including appetizers and entrees., • Follow recipes and ensure that all dishes are prepared to our high standards, • Monitor food stock levels and place orders when necessary, • Ensure that the kitchen is clean and organized at all times, • Work with the kitchen team to ensure that all dishes are prepared in a timely manner, • Maintain a safe and hygienic working environment Requirements: • Proven experience as a Cook, • Knowledge of various cooking methods, ingredients, and procedures, • Ability to follow recipes and instructions accurately, • Strong attention to detail and a passion for creating visually appealing dishes, • Ability to work in a fast-paced environment and handle multiple tasks simultaneously, • Excellent communication and teamwork skills, • High school diploma or equivalent; culinary school diploma is a plus If you are a passionate and skilled Cook who is looking for a new challenge, we encourage you to apply for this exciting opportunity. We offer competitive pay, a positive work environment, and opportunities for growth and advancement within our organization. Requirements: Job Title: Wok Cook Location: Las Vegas Job Type: [Full-Time/Part-Time] Department: Culinary Reports To: Head Chef Summary: As a Wok Cook, you will be responsible for preparing and cooking a variety of dishes using the wok. This position requires expertise in high-temperature wok cooking techniques and a thorough understanding of Asian cuisine ingredients. Key Responsibilities: • Prep and Cook: Prepare ingredients and cook meals according to restaurant recipes and standards., • Wok Management: Skillfully manage the wok station, maintaining proper heat and timing to deliver top-quality dishes., • Recipe Adherence: Follow exact recipes, striving for consistency in taste and presentation., • Safety and Cleanliness: Ensure cleanliness of the wok station, adherence to safety regulations, and proper handling of all tools and equipment., • Inventory Management: Assist in managing inventory of ingredients and supplies needed for the wok station., • Quality Control: Monitor food quality and freshness, making adjustments to cooking processes as needed., • Team Collaboration: Work collaboratively with other kitchen staff to ensure smooth operation and guest satisfaction., • Feedback Incorporation: Adapt cooking techniques based on feedback from the head chef and customers to improve dish quality.Requirements:, • Experience: Minimum 1 year of experience in a similar role, preferably in a fast-paced kitchen environment., • Skills: Proficient in traditional and modern wok cooking techniques., • Knowledge: Deep understanding of the ingredients and flavors used in Asian cuisines., • Physical Requirements: Ability to stand for extended periods and handle the physical demands of cooking with a wok., • Certifications: Food handler's certificate (as required by local health regulations).Desired Traits:, • Fast learner with a passion for cooking., • Ability to handle a high-pressure, fast-paced environment., • Strong communication and teamwork skills., • Commitment to cleanliness and efficiency.Compensation:, • Hourly: $18-$22

Job DescriptionBenefits: • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionDescription: The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. What we expect from you; • Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards., • Observe dining and serving areas to ensure cleanliness, proper setup and service, clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants., • Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program., • Regularly work to demonstrate technique & proper execution of wine service and storage., • Continually conduct research on new products and opportunities., • Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets., • Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant., • Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate., • Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities., • Assist in the creation and/or maintenance of opening, closing and running side work and general wine/glassware requisition and stock. Requirements: SKILLS, KNOWLEDGE & ABILITIES • Wine certification from a recognized organization a plus, • Knowledge of Spanish wines and regions, • Must be able to speak clearly, read, write and understand English to facilitate the communication process., • Knowledge of appropriate table settings and service ware., • Thorough knowledge of menu items and service procedures., • Able to take direction, work in team environment & work calmly & 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 hrs. in length., • 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. 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 A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world-renowned, two-michelin-starred chef tetsuya wakuda and 50 eggs hospitality group. wakuda captures the tension between traditional and modern japan in a bold and thoughtful way through cuisine, design, and art. REPORTS TO: Head Sushi Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Primary Job Duties: Duties include, but are not limited, to the following: • Knows how to handle fish and other ingredients for sushi preparation., • Prepares food items according to the recipe or instructions provided., • Assisting prep and service for other stations, • Manages food stock and works with attention to detail to fulfill all orders within quality standards., • Communicating with the front of the house to ensure that special requests and food allergy considerations are met., • Coordinate with the front of the house to ensure an efficient flow of orders., • Reporting any problems with kitchen equipment to the Sous Chef or Executive Chef and Maintenance team., • Stock designated station for the next shift., • Assisting with the inventory of food supplies and other products., • Complies with our exceptional standard for food handling and sanitation procedures., • Assist in the training of new employees as requested., • Understand and follow written company procedures with 100% accuracy., • At least one year of sushi prep/line cook experience., • Basic understanding of cooking techniques and proper knife skills., • Strong written and verbal communication skills with the ability to effectively communicate in English., • Excellent customer service skills., • High school diploma or equivalent., • Polished appearance and demeanor., • Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures., • At least 21 years of age., • At least three years of sushi prep/line cook experience in a similar professional kitchen environment., • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. 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 Snooze – Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Assistant General Manager Role at Snooze As a Snooze Assistant General Manager (AGM), you’re the right-hand to the General Manager and a key leader in our restaurant operations. You're fully immersed in both Front of House and Heart of House, guiding team performance, running smooth shifts, managing financials, and building future Snooze leaders. You must hold vital our beliefs in Craveable food and beverage, fun ambiance and radical hospitality. Your job? Elevate everything—from Guest experience to financial results and culture. This is a high-impact, experienced leadership role, best suited for someone with at least 2 years of restaurant management experience who’s ready to take a bigger bite out of leadership The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer-paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations. • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service., • Demonstrate expert knowledge of Snooze’s recipes and Food & Beverage Doctrine, leading the team in consistent, accurate execution of all menu items across every shift., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure recipe adherence and safety & sanitation including but not limited to Snooze’s Tasting Buddy, Sanitation Checks, and Quality Checks., • Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Maintain comprehensive understanding of the Point of Sale (POS) system and how to administer discounts and comps., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant following Snooze’s “Open to Close” guidelines, • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles, • Support execution of local marketing initiatives, Snooze Catering and after-hours events on and offsite, • Partner with GM to implement local marketing, community engagement, and sales initiatives, • Drive Snooze's Impact initiatives by engaging Snoozers at all levels and leading the Change Maker program, fostering a culture of community involvement and sustainability through hands-on participation and advocacy., • Bring strong leadership to both Front of House and Heart of House operations with the ability to support across all areas of the restaurant., • Lead a schedule that splits your work week between FOH and HOH leadership shifts, • Partner with the General Manager to lead disciplinary actions, performance reviews, and strategic Snoozer development, • Assist the General Manager and Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, performance reviews and schedules., • Maintain Snooze standards in terms of employment, including interviewing, hiring, training, reviewing, evaluating and terminating based upon company policy., • Schedule labor by anticipating sales while ensuring all hourly Snooze are filled and labor cost objectives are met., • Play a pivotal role in recruiting, hiring, and onboarding top-tier talent, leading training initiatives, and contributing to high-level strategic planning to drive operational excellence and long-term growth., • Support the GM in overseeing daily financial operations, ensuring effective management of budgets and adherence to P&L targets across all shifts; analyze sales trends, control costs, and implement strategies to optimize profitability and reduce waste., • Assist with weekly payroll and accounts payable, ensuring accuracy and timely submission., • Supports in a General Manager capacity when GM is unavailable, stepping confidently into full operational ownership, • Coach Assistant Managers, Supervisors, Shift Leads and high-potential Snoozers to support development and career path, • Ensure compliance with health, safety, labor, and food handling regulations, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Must be 21 years of age and authorized to work in the United States, • Have 2+ years of restaurant management experience and a deep love for both FOH and HOH operations, • Possess excellent basic math skills and can operate a Point of Sale system and conduct basic cash management, • Are confident running the Front of House or the Heart of House and can pivot between both seamlessly, • Have managed scheduling, payroll, inventory, and cost control systems, • Are expert communicators with a passion for coaching and team development, • Are agile problem-solvers who thrive under pressure and adapt with a smile, • Obtain food safety certifications and are up-to-date on all regulatory requirements, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area, • Are able to work in a standing position for long periods of time (up to 10 hours) Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description We are looking for an Assistant Restaurant Manager for PUB 365 who will be assisting the Restaurant Manager with the overall activities of the PUB 365 operation. ESSENTIAL DUTIES & RESPONSIBILITIES • Oversees the PUB 365 and the supervision of all Front of the House service staff in accordance with Tuscany Suites & Casino operating policies., • Responsible for the training, supervising of all Front of the House employees in conjunction with the Restaurant Manager., • Responsible for ensuring that proper food handling procedures and presentation are being met by the staff., • Must possess a sense of urgency, enjoy fast paced environment, and guest service focus., • Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts., • Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations., • 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., • In the absence of restaurant manager responsibilities would include ordering, scheduling, payroll, etc in correlation with executive chef., • Ability to stand and walk around a restaurant to supervise operations for 8-10 hours., • Ability to lift 50 pounds and ability to bend, stoop, and raise arms above head on occasion., • Work varied shifts, including weekends and holidays., • All other duties as assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must have 2 years of full-service restaurant experience along with a passion for creating high quality food, a proven track record of achieving results and building a winning team. Must have craft beer experience. Must be at least 21 years old. Must have a current TAM, Health, and Gaming cards. Must be able to work in an environment with exposure to secondhand smoke and high noise levels. Normal work schedules may vary based on business needs. Position requires availability for evenings, weekends, holidays and special events.

Job Description The Role The Pastry Cook reports to the Head Pastry Chef. The primary responsibilities of the Pastry Cook includes preparing, cooking, garnishing & presentation of desserts. The position also requires to check quality of pastry products as well as inspect supplies, equipment and work areas to ensure company standards. The Rewards As a Pastry Cook, we don’t just give you a job you love, we like to reward you for all your commitment and dedication at work, these benefits include: • 50% Discount on food for up to 6 people to use in SUSHISAMBA® or Duck & Waffle restaurants, • Paid Time Off, • Meals on Duty, • Health, Dental and Vision Insurance to Full Time Employees, • 401k Plan, • 'Refer-a-friend’ cash incentive scheme, • Employee Assistance Program which includes counseling and wellness resources, • Job training and excellent internal growth opportunities, • High school diploma or equivalent vocational training certificate, • Certification of culinary training or apprenticeship, • 3-5 years experience as a Pastry Cook at a 4/5 star hotel or restaurant, • Food handling certificate, • Flexible and long hours sometimes required, • Ability to stand during an entire shift, • Exerting up to 30 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object, • Knowledge of Latin and Asian cuisine a plus

Job Description About the Role: We are seeking a skilled Line Cook to join our team at the Steak and Lobster House. As a Line Cook, you will be responsible for preparing high-quality dishes that meet our customers' expectations. Your main goal will be to ensure customer satisfaction by providing excellent food quality and presentation. You will work closely with the Head Chef and other kitchen staff to ensure that all dishes are prepared in a timely and efficient manner. This is a full-time position with competitive compensation and benefits. Minimum Qualifications: • Proven experience as a Line Cook or similar role, • Knowledge of safe food handling procedures, • Ability to work in a fast-paced environment, • Excellent communication skills, • Experience working in a high-volume kitchen, • Experience with menu planning and recipe development, • Prepare and cook high-quality dishes according to our recipes and standards, • Ensure that all food is prepared in a timely and efficient manner, • Maintain a clean and organized kitchen environment, • Follow safe food handling procedures at all times As a Line Cook, you will use your skills in safe food handling, cooking techniques, and recipe execution on a daily basis. You will also need to communicate effectively with other kitchen staff and work collaboratively to ensure that all dishes are prepared to the highest standards. Additionally, you may have the opportunity to use your creativity and culinary knowledge to contribute to menu planning and recipe development. Overall, your skills will be essential in providing our customers with an exceptional dining experience.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Free uniforms, • Health insurance, • Opportunity for advancement, • Training & development Key Responsibilities: Kitchen Operations Oversee daily kitchen activities, including prep, service, and closing procedures. Ensure all menu items are prepared according to recipes, portioning, and presentation standards. Enforce kitchen SOPs for cooking, sanitation, and safety compliance. Maintain all kitchen equipment and coordinate repairs as needed. Manage vendor orders, product rotation, and waste reduction practices. Responsible for ordering all food, chemicals, and disposables, ensuring accurate quantities, cost control, and timely delivery. Partner with the Director of Operations to meet food and labor cost targets. Maintain compliance with Health Department, OSHA, and company regulations. Staff Management & Training Recruit, train, and supervise BOH staff, fostering accountability and teamwork. Create and manage weekly schedules aligned with business needs and labor budgets. Lead pre-shift meetings and communicate effectively with FOH management. Conduct performance evaluations and issue coaching or corrective action when necessary. Provide ongoing training to maintain consistency, safety, and operational excellence. Quality Control Ensure all food meets company standards for flavor, presentation, and portion control. Conduct regular tastings and inspections to maintain consistency. Address and resolve any food quality or service concerns promptly. Inventory & Financial Management Manage inventory levels, ordering accuracy, and cost tracking. Review food and labor reports to maintain profitability and identify savings opportunities. Monitor and reduce waste through proper rotation and portioning practices. Health, Safety & Cleanliness Uphold sanitation and food safety standards at all times. Conduct regular deep cleans and ensure safe working conditions. Ensure compliance with all health and safety regulations. Menu Development Collaborate with the Director of Operations on menu updates and seasonal features. Maintain recipe accuracy and consistent portioning. Stay current on culinary trends and suggest creative improvements. Qualifications: Experience: 2+ years as a Kitchen Manager, Head Chef, or equivalent in a full-service or pizza-focused restaurant. Knowledge & Skills: o Strong culinary and operational background o Excellent leadership, organization, and communication skills o Proven experience managing costs, inventory, and staff performance o Ability to thrive in a fast-paced, high-volume environment o Commitment to maintaining quality, safety, and consistency

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

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

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Once in a lifetime position available at Ruby Mountains Helicopter Experience and Ruby 360 Lodge, the longest family-owned helicopter operation in North America. This position starts immediately for our holiday dinner service every Wednesday through Saturday with breakfast optional, December through the first weekend in January (week of Christmas off), and will stay on for our 49th helicopter skiing season this winter. There is potential to stay on for our summer season. Successful candidate will have an opportunity to live in beautiful Lamoille, Nevada at the base of the Ruby Mountains. Strong candidates will have multi-level skills and experience, be highly coachable and have excellent intrapersonal and communication skills. During ski season, this position directs the food and beverage staff to accomplish everyday service at the Lodge. The Managing Head Chef will work with a prep assistant 5 evenings weekly for dinner service; however, will direct the food and beverage staff in the food prep, cooking and clean-up for all breakfast, lunch, and dinner services, 7 days and nights a week. Our first guests arrive mid January. Our season is scheduled to go through April 5th with summer season starting mid-May. Duties: As RMH Managing Head Chef, duties consist of but are not limited to the following: · Menu creation · Product costing and budgeting · Purchasing cost management and ordering · Purveyor relations · Menu preparation · Staff training if necessary · Assign tasks and supervise staff in prep and presentation of food · Oversight and management of all breakfast, lunch, and dinner services · Nightly cleanup · Interact with Reservations on guests’ dietary needs and preferences · Inventory control and management · Collaborate with owners to align F&B operations with goals of RMH · Maintain kitchen equipment; schedule repairs and maintenance as needed The ideal candidate will have an Associate’s Degree in Culinary Arts, 3+ years experience in a back-of-house management position, significant experience as a head chef, in addition to experience as a sous chef or line cook, strong attention to detail, creativity, and be able to maintain a big picture view of the happenings in the kitchen and lodge operation as a whole. Job Types: Full-time, Temporary Requirements: · Multi-level chef experience with kitchen leadership · Kitchen inventory/purchasing · Menu and recipe design for breakfast, lunch, dinner, bar, events, etc. · Ability to motivate and lead fast paced open-air kitchen service with a calm demeanor · Team oriented, collaborative and coachable · Strong emotional intelligence and ability to process both customer and management feedback Salary/housing · Salary negotiable based on experience · Salary is paid bimonthly · Possibility of extending to year-round position · Must relocate to Lamoille Nevada · Employer provides housing and pays utilities More: · Ruby is owned and managed by Joe, Francy and Mike Royer · Position reports to Francy Royer · Read more about our history: · Read more about Francy Royer: · Info about Ruby 360 Lodge: · Info about Ruby Mountains: Email resume or letter of interest. REFERENCES REQUIRED. Company DescriptionWith more than four decades of life in the backcountry, Ruby Mountains Heli-Ski is one of the finest heli-skiing and riding experiences on the planet and perhaps the most accessible in the lower 48 states. We’ve devoted our lives to the mountains, on-season and off, slowly building a family of guides, staff and powder enthusiasts all over the world. The 10,000 square foot Ruby 360 Lodge was built in 2017 and provides stunning 360 degree views of the Rubies and Lamoille Valley. It includes a full-service bar and commercial kitchen. The food and beverage program is renowned for its superior level of quality, integrity and attention to individual guest needs. We operate with respect for our employees and guests, taking the upmost pride in our business practices and facility.With more than four decades of life in the backcountry, Ruby Mountains Heli-Ski is one of the finest heli-skiing and riding experiences on the planet and perhaps the most accessible in the lower 48 states. We’ve devoted our lives to the mountains, on-season and off, slowly building a family of guides, staff and powder enthusiasts all over the world.\n\nThe 10,000 square foot Ruby 360 Lodge was built in 2017 and provides stunning 360 degree views of the Rubies and Lamoille Valley. It includes a full-service bar and commercial kitchen. The food and beverage program is renowned for its superior level of quality, integrity and attention to individual guest needs.\n\nWe operate with respect for our employees and guests, taking the upmost pride in our business practices and facility.

Job Description This position starts immediately for our holiday dinner service every Wednesday through Saturday with breakfast optional, December through the first weekend in January (week of Christmas off), and will stay on for our 49th helicopter skiing season this winter. There is potential to stay on for our summer season. This position will work with a prep assistant 5 mornings weekly for breakfast service and 2 evenings weekly for dinner service. Lodging is included if needed during the ski season. Our first heli-ski guests arrive mid January. Our season is scheduled to go through April 5th. Breakfast / Lunch: Breakfast and Lunch duties consist of and are not limited to the following. You will work with an Assistant / Prep Chef: • Open up the kitchen and dining area each morning., • Day starts at 4:00 a.m. and ends approximately 9:00 a.m. or later if prep on meals or desserts is needed., • Prepare hot item of scheduled rotation to be ready to serve promptly at 6:30 am, • Pack to-go lunches for guests, guides and pilot by 7:00 am. On most days you will be preparing breakfast and lunch for 16 guests, 8 guides, 1 pilot and 1 dispatcher. Guest lunches will be packaged 1⁄2 wrapped sandwiches. Pilot and ground guide lunches will be individually bagged separately., • Heli-bars for the aircraft will be prepared daily and ready by 7:00 am., • Break down and preserve daily food products., • Clean buffet, dining area and kitchen after guests depart., • Food product inventory management i.e. communicate with Head Chef for appropriate ordering purposes., • Restock inventory/product needs for the following day., • Continue working under the guidance, management and training of Owner and Head Chef., • Interact with guests to inform, be of service, socialize when appropriate and meet the needs and desires in whatever way needed., • Breakfast/Lunch prep as needed for each AM hot rotation & sandwich rotations, • Be efficient with your prep for each day and set up with prep for each following day. Dinner: 3:00-4:00 p.m.(TBD), completed by 8:00-8:30 p.m. 2 days/week, working with an Assistant. This evening position will consist of, but not be limited to, the following responsibilities: • Set up appetizer & dinner areas appropriately, • Keep kitchen sink free and clean of dirty dishes at all times, • Assist in Appetizer and dinner preparation and service, clearing of plates, dessert service, • Interact with guests & be of service to them when needed, • Depart kitchen after dessert service unless otherwise discussed and kitchen is completely clean and the closing check list is covered.Company DescriptionWith more than four decades of life in the backcountry, Ruby Mountains Heli-Ski is one of the finest heli-skiing and riding experiences on the planet and perhaps the most accessible in the lower 48 states. We’ve devoted our lives to the mountains, on-season and off, slowly building a family of guides, staff and powder enthusiasts all over the world. The 10,000 square foot Ruby 360 Lodge was built in 2017 and provides stunning 360 degree views of the Rubies and Lamoille Valley. It includes a full-service bar and commercial kitchen. The food and beverage program is renowned for its superior level of quality, integrity and attention to individual guest needs. We operate with respect for our employees and guests, taking the upmost pride in our business practices and facility.With more than four decades of life in the backcountry, Ruby Mountains Heli-Ski is one of the finest heli-skiing and riding experiences on the planet and perhaps the most accessible in the lower 48 states. We’ve devoted our lives to the mountains, on-season and off, slowly building a family of guides, staff and powder enthusiasts all over the world.\n\nThe 10,000 square foot Ruby 360 Lodge was built in 2017 and provides stunning 360 degree views of the Rubies and Lamoille Valley. It includes a full-service bar and commercial kitchen. The food and beverage program is renowned for its superior level of quality, integrity and attention to individual guest needs.\n\nWe operate with respect for our employees and guests, taking the upmost pride in our business practices and facility.

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