Trabajos kitchen manager en Nevada - Page 3

Job Description Hospitality Manager F1 Arcade® is the world's first official Formula 1® social entertainment venue, where high-octane excitement meets exceptional hospitality! Each meticulously designed venue features up to 90 state of the art full motion F1 racing simulators, a world-class food menu and open kitchen, an enormous cocktail and champagne bar, along with private and semi-private event spaces, perfect for all group sizes. Whether or not you're a racing fan, this is a social gaming experience like no other. Role Overview As our Hospitality Manager, you will report directly to the General Manager and play a pivotal role in delivering top-tier service and creating a world-class gaming experience. You'll oversee daily front-of-house management shifts, ensuring our guests enjoy every moment they spend with us. Your mission? To build a stellar service foundation, foster talent, and keep the adrenaline pumping both on and off the track. Attention to detail, excellent communication, and a knack for maximizing financial performance are key. Specifics of the role Salary: $60,000 + Performance Based Bonus Location: F1 Arcade, Las Vegas Hours of work:: Varied Shifts Reporting to: General Manager What's in it for you? • Accelerate Your Career: Enjoy a competitive annual salary package of $65,000+ coupled with performance-based bonuses that reward your contributions and drive., • Fuel Your Well-Being: Access comprehensive medical, dental, and vision plans for you and your team, ensuring your health and happiness on and off the track., • Balance and Flexibility: Prioritize your well-being with generous holiday allowances, paid time off, and a supportive work environment that values your personal and professional growth., • Chart Your Course to Success: With our ambitious expansion plans, the sky's the limit. Join us now and seize the opportunity to shape the future of entertainment with future 401K options, company stock, and more., • Ready to join the race to success? Apply now and be a part of the F1 Arcade revolution! Buckle up, because your dream job is just around the corner. Key responsibilities of a Hospitality Manager are: • Supervise daily shift operations to ensure smooth sailing., • Execute F1 Arcade's marketing initiatives, promotions, private events, and race watch parties with flair., • Drive sales through exceptional service, talent development, and spotting opportunities., • Manage the venue budget and create service and runner schedules., • Address team member issues and complaints with tact and efficiency., • Develop your team with regular meetings and one-on-ones, providing ongoing performance coaching., • Adhere to company procedures, including cash handling and crisis management., • Ensure top-notch food and beverage quality through regular checks and tastings., • Hire, train, and nurture team members to ensure a high retention rate., • Understand and report on Workers' Compensation and General Liability claims accurately. The ideal Hospitality Manager will have the following skills: • 2+ years in management within a high-volume restaurant or entertainment setting. Positive Energy Conscious Integrity Team Spirit • Ready to roll with an average of 55 hours per week., • Proven ability to manage and motivate a large team, handle tough situations, and maintain high standards., • Strong organizational, interpersonal, and communication skills. Financial acumen to interpret a P&L statement is a must., • Hospitality management degree preferred, but not required., • Comfortable with computer systems and various software.

Job Description At Charleys Cheesesteaks, a Team Member in Henderson, NV plays a vital role in delivering excellent customer service and ensuring the smooth operation of the restaurant. The role typically includes a combination of food preparation, customer service, and general store responsibilities. Here's a detailed job description for a Charleys Cheesesteaks Team Member: Key Responsibilities: • Customer Service:, • Greet customers warmly and in a friendly manner., • Take customer orders, accurately entering them into the system., • Make recommendations for menu items and upsell products (such as sides, drinks, or dessert)., • Handle customer complaints or concerns in a professional and helpful manner, ensuring a positive experience., • Serve food and drinks to customers at the counter or at their table, as needed., • Food Preparation:, • Prepare and cook food items according to Charleys' standards, ensuring consistency and quality., • Ensure all food items are cooked to the proper temperature and garnished appropriately., • Assemble sandwiches and other menu items quickly and accurately, following recipes and portion guidelines., • Maintain cleanliness and organization in the kitchen, adhering to food safety and sanitation practices., • Cash Register and Payment Handling:, • Operate the cash register, handle transactions, and process payments (cash, credit/debit)., • Give correct change and receipts to customers., • Maintain accuracy in cash handling and register operations., • Maintain Cleanliness:, • Ensure the dining area, kitchen, and restrooms are clean and organized., • Regularly clean and sanitize food preparation surfaces, utensils, and equipment., • Help with the general cleaning of the restaurant, including sweeping, mopping, and restocking supplies as needed., • Teamwork:, • Work closely with other team members to ensure orders are prepared and served efficiently., • Help with stocking supplies and ingredients to ensure the kitchen is always prepared for busy periods., • Assist with training new employees and providing support as needed., • Inventory and Stocking:, • Assist with inventory management and stock control., • Notify management of low stock or supplies and help with restocking inventory items., • Adhere to Health & Safety Standards:, • Follow all food safety and health regulations, including handling food, cleaning, and storage., • Wear the required uniform and follow any personal hygiene standards as outlined by the company., • Follow all workplace safety guidelines to ensure a safe environment for yourself and your team.Qualifications and Skills:, • Customer-Focused: A strong passion for providing excellent customer service and ensuring a positive dining experience., • Communication: Good verbal communication skills for taking orders, interacting with customers, and working with the team., • Team Player: Ability to work collaboratively in a fast-paced environment and support other team members., • Attention to Detail: Accuracy in taking orders, preparing food, and handling payments., • Physical Stamina: Ability to stand for extended periods and lift items (up to 25-30 lbs)., • Adaptability: Ability to handle a variety of tasks and work in a fast-paced, often busy environment., • Food Handling Knowledge: Basic knowledge of food preparation, safety, and sanitation standards (will typically be provided on the job).Physical Requirements:, • Ability to stand, walk, and move around the store for extended periods of time., • Ability to lift and carry boxes or supplies up to 25-30 lbs.Schedule Flexibility:, • Must be available to work flexible hours, including evenings, weekends, and holidays, based on store needs.Additional Information:, • Entry-Level: This is typically an entry-level position, so prior experience in food service is not always required. Training will be provided., • Opportunities for Growth: There may be opportunities for advancement to higher roles, such as shift leader, supervisor, or manager.

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! MUST HAVE EXPERIENCE WORKING WITH OPENTABLE What We Offer: • Tips from fine-dining clientele, and hourly pay is negotiable based on your experience., • Greets and seats guests, presents menus to guests, informs them of special catch and soups. Takes names on a waiting list., • Treats all guests in a manner to ensure their complete satisfaction. Always strives to exceed guests' expectations., • Runs the floor plan board. Observes tables and keeps track of clean, dirty and occupied tables., • Takes guest information and quotes wait times to guests accurately when tables are not immediately available., • Answers phone and answers questions concerning the menu and restaurant., • Fills to-go orders, if applicable., • Interact with guests in a friendly, professional, and efficient manner., • Input POS items ordered and tally printed bills with order slips; take and process cash or credit card payments., • Maintain specific side-work and ensure the total cleanliness and smooth operation of the restaurant., • Report to work in a neat and clean uniform; well-groomed hair and personal hygiene are essential., • At least 2 years of experience customer servicing in upscale restaurant or fine-dining required., • Must have experience working wit Opentable, • 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 Location This position is 100% in-office and reports to our facility on-site in Henderson, NV. Candidates must be local or willing to relocate at their own expense. Job Summary We are seeking a highly technical Project Manager to lead critical and complex projects. This role requires a strong foundation in software development practices and the ability to translate strategic business goals into structured technical execution. You will work closely with software engineers, architects, and business stakeholders to drive projects from concept through delivery, ensuring alignment, accountability, and measurable outcomes. Success in this role requires detailed technical knowledge and the ability to navigate fast-moving environments while maintaining clarity, focus, and execution discipline. Salary Range $75,000 – $115,000 per year, based on experience Responsibilities • Partner with engineering and business teams to define clear project scope, technical requirements, timelines, and measurable deliverables., • Serve as a communication bridge between technical and non-technical stakeholders, ensuring alignment on priorities, risks, and outcomes., • Apply structured software delivery practices and frameworks (e.g., Agile, Scrum, Kanban, hybrid approaches) based on project needs., • Identify, assess, and proactively mitigate technical and operational risks throughout the project lifecycle., • Participate in technical planning, design discussions, and architecture reviews to maintain alignment with strategic objectives., • Demonstrated experience managing software development or IT projects from initiation through delivery., • Strong technical foundation with the ability to understand system architecture, technical workflows, and commercial software applications., • Familiarity with modern development ecosystems, including programming languages or JavaScript frameworks (e.g., Angular, React, Vue)., • Working knowledge of version control systems such as Git., • Understanding of APIs, system integrations, DevOps practices, or modern software delivery pipelines., • Hands-on experience applying software delivery methodologies (e.g., Agile, Waterfall, Kanban, or hybrid models)., • Project Management Professional (PMP) or other project management certifications., • Education: Bachelor’s degree in a relevant field or equivalent practical experience, • Industry Experience: Background managing technology-driven or engineering-focused initiatives., • Project Management Experience: Minimum of 3 years leading end-to-end project delivery involving complex technical requirements., • Exceptional written and verbal communication skills with strong attention to detail., • Ability to analyze technical requirements and translate them into actionable plans., • Impactful Work: Lead initiatives that directly support our mission of protecting people and property through innovative technology., • Creative Freedom: We value setting ambitious goals, and your innovative ideas are essential to our growth., • Collaborative Culture: Work alongside experienced engineers, product leaders, and technology professionals committed to excellence., • Medical, Dental, Vision, and 401k, • Paid Vacation and Sick Time, • Wellness Program + Wellness DAYS OFF, • Internal advancement opportunities Located in Franklin Square, Rapid Response prides itself as a newly remodeled state-of-the-art facility containing ultra-modern technology. From touch-free entrances and continual sanitization to iPad break rooms and comfortable lounge areas, our employees enjoy a pristine and contemporary work environment. Additional Information Rapid Response offers a competitive compensation and benefits package and dynamic and professional work environments. We also offer continued growth through our internal advancement opportunities. For more information, view our website at . Rapid Response is an Equal Opportunity Employer.

Job Description As a Team Member at Sbarro, you will play a key role in delivering a positive dining experience for customers by assisting with food preparation, taking orders, maintaining cleanliness, and ensuring high-quality service in a fast-paced environment. Key Responsibilities: • Customer Service:, • Greet customers in a friendly and professional manner., • Take customer orders, process payments, and answer questions regarding the menu., • Ensure orders are accurate and served in a timely manner., • Address and resolve customer complaints or concerns with professionalism and courtesy., • Maintain a positive and engaging atmosphere for guests., • Food Preparation:, • Assist in preparing pizzas, pasta, salads, and other menu items according to Sbarro's standards., • Operate kitchen equipment such as ovens, grills, and fryers to prepare food., • Ensure that food is cooked and presented according to quality standards and company guidelines., • Help with food portioning, restocking, and maintaining inventory levels., • Cleaning and Sanitation:, • Keep the restaurant clean and organized, including dining areas, kitchen counters, food prep stations, and restrooms., • Follow all health and safety regulations for food storage, preparation, and sanitation., • Clean and sanitize kitchen equipment and utensils regularly to maintain cleanliness., • Cashier and Register:, • Operate the cash register, process customer payments, and issue receipts., • Handle cash, credit card transactions, and mobile payments accurately., • Maintain cleanliness and organization of the cashier area., • Teamwork:, • Work closely with other team members to ensure smooth restaurant operations and a positive guest experience., • Assist with training new employees or cross-train in various areas of the restaurant., • Collaborate with the team to meet daily goals and ensure efficiency., • Other Duties:, • Assist with inventory management, restocking, and maintaining the supply of food and beverage items., • Perform additional tasks as directed by the manager or supervisor.Skills and Qualifications:, • Excellent customer service and communication skills., • Ability to work in a fast-paced environment and manage multiple tasks., • Basic math skills for handling cash and processing payments., • Strong attention to detail and a commitment to quality., • Ability to work well as part of a team and follow directions., • Previous experience in food service or retail is a plus but not required., • Ability to follow food safety and sanitation standards., • Flexible availability to work evenings, weekends, and holidays.

Job Description LV Petroleum is expanding! We are currently hiring for our Bojangles restaurant in the Las Vegas market. The Team Member plays a key role in the day-to-day customer service delivery of the restaurant. Team Members help ensure top-quality customer service, operational excellence, and quality food. Key Responsibilities: 1. Customer Service: • Greet customers with a friendly and positive attitude., • Take customer orders accurately and efficiently, both in-store and at the drive-thru., • Address customer inquiries, concerns, and complaints with a helpful and professional approach., • Serve food and beverages in a timely manner, ensuring they meet Dunkin' Donuts’ quality standards. 2. Food and Beverage Preparation:, • Prepare food items (such as donuts, sandwiches, and baked goods) and beverages (like coffee, iced drinks, and smoothies) according to Dunkin's recipes and standards., • Operate kitchen equipment (such as fryers, ovens, and coffee machines) safely and efficiently., • Ensure all food and drinks are presented attractively and are served to customers at the correct temperature. 3. Maintaining Cleanliness:, • Clean and sanitize workstations, food prep areas, and customer dining areas., • Ensure that the kitchen and dining areas meet health and safety standards., • Take out the trash and maintain cleanliness throughout the restaurant., • Regularly restock supplies, including cups, lids, condiments, and napkins. 4. Cash Handling and Register Operations:, • Operate the cash register, handling payments, and providing change accurately., • Process credit card and mobile app transactions quickly and securely., • Ensure the register is balanced and handle cash according to company policies. 5. Teamwork and Communication:, • Work closely with other team members to ensure smooth and efficient restaurant operations., • Communicate clearly with coworkers and management to ensure accurate order fulfillment and customer satisfaction., • Assist in training new team members and share best practices for food preparation, customer service, and safety. 6. Health and Safety Compliance:, • Follow health and safety standards, including proper food handling and sanitation practices., • Maintain personal hygiene and adhere to Dunkin' Donuts’ uniform standards., • Report any safety hazards or maintenance issues to the manager immediately. 7. Other Duties as Assigned:, • Assist with opening and closing tasks, including preparing the store for the day and securing the store at night. Experience: • Previous experience in food service or customer service is preferred but not required., • A positive attitude, enthusiasm, and a willingness to learn. Skills: • Excellent customer service skills and the ability to communicate effectively., • Ability to multitask and work efficiently in a fast-paced environment., • Basic math skills for handling cash and processing payments., • Ability to work as part of a team and collaborate with others. Education: • High school diploma or equivalent preferred, but not required. Physical Requirements: • Ability to stand for long periods and perform physical tasks., • Ability to lift up to 25 pounds., • Ability to work in a fast-paced environment.

Job DescriptionKey Responsibilities:1. Staff Supervision & Development: • Assist in the hiring, training, and onboarding of new employees., • Supervise and manage staff to ensure they provide excellent customer service and meet company standards., • Assign tasks and ensure that employees are following proper procedures., • Provide coaching and feedback to staff to improve performance., • Handle scheduling to ensure proper shift coverage and maintain labor cost control., • Help foster a positive work environment and promote team collaboration. 2. Customer Service:, • Ensure that all customers are greeted and served in a friendly, timely, and efficient manner., • Handle customer complaints or concerns professionally and strive for resolution to maintain customer satisfaction., • Maintain a high level of guest satisfaction by ensuring food quality, cleanliness, and service standards are consistently met. 3. Operational Management:, • Assist in overseeing daily restaurant operations to ensure efficiency and consistency., • Monitor food preparation and quality to ensure it meets Del Taco’s standards., • Ensure all areas of the restaurant, including the dining area and kitchen, are clean, organized, and safe., • Assist in inventory management, ordering supplies, and ensuring that stock levels are adequate., • Ensure that all equipment is in working order and report any issues for maintenance. 4. Financial and Cost Control:, • Assist in managing the restaurant's budget, including labor costs, food costs, and supplies., • Help implement cost-control procedures to minimize waste and increase profitability., • Assist in monitoring and managing daily cash handling, ensuring accuracy and adherence to company policies., • Track sales and adjust strategies to meet financial goals. 5. Health & Safety Compliance:, • Ensure compliance with health, safety, and sanitation regulations., • Ensure that all team members follow food safety standards and proper handling techniques., • Assist in maintaining cleanliness and organization in the kitchen, dining areas, and restrooms., • Assist in training staff on safety protocols and emergency procedures. 6. Administrative Support:, • Assist with employee performance evaluations and provide constructive feedback., • Complete necessary paperwork, such as daily logs, inventory counts, and scheduling., • Help with opening and closing duties, ensuring the restaurant is ready for operation or properly secured at the end of the day. Qualifications:, • Experience:, • 1-2 years of experience in a restaurant or food service industry, preferably in a supervisory or assistant manager role., • Experience in managing a team and handling customer service issues., • Skills:, • Strong leadership and team-building skills., • Excellent communication skills, both verbal and written., • Ability to multitask and work in a fast-paced environment., • Strong organizational and time management skills., • Knowledge of food safety standards and health regulations., • Education:, • High school diploma or equivalent required; a degree in business or hospitality management is a plus., • Physical Requirements:, • Ability to stand, walk, bend, and lift up to 50 pounds., • Ability to work in a fast-paced environment, including the ability to manage high-pressure situations., • Compensation:, • Competitive salary based on experience., • Opportunities for bonuses based on performance., • Employee benefits (health insurance, paid time off, etc.) depending on location and eligibility., • Employee discounts on food.

Job Description CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Restaurant Manager KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff Job Description: The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service. Requirements: • Excellent verbal and written communication skills, • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English in both oral and written forms, • Professional and polished appearance and demeanor Responsibilities: • Enthusiastically welcome every guest at the door, • Ability to clearly communicate with all guests, • Always approach and move towards the guest. Never wait for the guest to come to you, • Go above and beyond to accommodate guests’ special requests, • Graciously say goodbye to all guests and extend an invitation to return to visit soon, • Oversee daily restaurant reservations, pre-assign seating where necessary, • Answer restaurant telephone courteously and efficiently, • Escort guests to tables and assist in seating at tables; present menus and extend pleasantries, • Shut down podium and forward phones to voice-loop at end of shift, • Work as a team, assist with all guests’ and employees’ needs and inquiries, • Always maintain positive guest relations, • Resolve guest complaints, ensuring guest satisfaction, • Be familiar with all features and local attractions/activities to respond to guest inquiries accurately, • Monitor and maintain cleanliness, sanitation and organization of assigned work areas, • Perform all other job-related duties as requested Work Conditions: • The noise level in the work environment is usually loud, • The employee frequently is required to walk Preferred: • High school diploma or equivalent, • At least 1 year of hospitality sales and management experience, • At least 1 year of host person experience in a high-volume and/or upscale dining environment Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Description HOST - GJELINA LAS VEGAS Hourly Pay Rate: $15.00 per hour + Tips POSITION SUMMARY: As a team member of the Gjelina Group, every role is key in our mission to consistently create thoughtfully nuanced experiences for guests in each of our locations. We ask all of our team members to participate in knowledgeable and respectful communication with guests and each other, coming to work with a desire to learn and work together. Each position in our team requires teamwork, a flexible schedule, an ability to stay calm within a busy environment, and the ability to multitask and stay organized. The Host/Hostess is the main point of contact with guest interaction. The Host/Hostess presents a positive first impression of the establishment's friendliness, excellent service, and high standards in accordance with all company guidelines. Host/Hostess greet Guests upon arrival, inform Guests of their wait time, monitor a waiting list, enter Guest names into the computer/reservation system, show Guests to their table and bid Guests farewell as they leave. This position also includes making bookings and delivering a delightful yet efficient reservations service. As reservationists, you are meticulous at administration, ensuring that every detail of a customer's reservation has been accurately recorded following established procedures. General Attributes: • To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind., • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues., • To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done)., • To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance., • To be flexible, responding quickly and positively to changing environments, • To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. Essential Duties and Responsibilities (Other duties may be assigned) • Report for duty on time and ensure you use the time clock to check in and out. Manage your time, including taking rest and meal breaks in compliance with California Labor Law. Keep the Manager informed when you leave the kitchen., • Maintain high standards of appearance and hygiene that include clean clothes, nails and hair and no heavy perfumes/colognes., • Adhere to all health, safety, alcohol control and sanitation protocols, • Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes, • Greeting guests as they enter, and putting them on a waiting list as necessary., • Providing guests with menus and answering any initial questions., • Seating guests at tables or in waiting areas., • Assigning guests to tables they prefer, while keeping table rotation in mind so that servers receive the right number of guests., • Answering phone calls, taking reservations and answering questions., • Providing great customer service., • Clearly communicate with all service staff and management throughout your shift to ensure smooth and efficient service, • Complete all assigned side work pre and post shift, • Attend trainings and pre-shift meetings, • Fully understand the floorplan, table numbers, and seat positions of the entire venue, • Supporting the management team in all aspects of in-house service and events, • Smile and maintain eye contact with our guests, and always provide prompt, attentive service. Greet/Thank all customers as they enter/exit the space., • Assist others with stations when needed., • Respond to any menu/drinks queries with knowledgeable answers. Have a thorough understanding of all menu items and overall aesthetics., • Deal with any service issues through your floor manager and communicate any unresolved issues to them at the end of the shift., • Supporting the management team in all aspects of in-house service and events, • Understand the right of way (guests, floor, kitchen, bar, and staff), • Performs other duties as assigned by supervisor / manager QUALIFICATIONS: 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. • Minimum 1-2 years restaurant or related experience (preferred)., • Ability to understand and follow written and verbal instructions, • Ability to use all relevant items of equipment, • Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures, • Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner, • Ability to use the restaurant point of sale and or reservation system, • Ability to keep calm when faced with any unusual situations, • Ability to perform the essential functions of the job, • Knows basic math and measurements, • Ability to take and follow direction, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Must have problem solving abilities, be self-motivated, and organized, • Able to work in a fast-paced environment, • Neat, clean, and professional appearance, • Have flexible schedule, including weekends and nights, • Exhibit a sense of urgency at all times, • Willingness/ability to work on your feet for extended period time, • Has a level of enthusiasm, self-confidence, and self-motivation . CERTIFICATES & TRAINING: • State approved Alcohol Awareness Training / Certificate (TAM Card), • State approved Prevention of Sexual Harassment Training / Certificate, • Food Handler Card. Must understand how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety PHYSICAL DEMANDS: The physical demands described are representative of those that an employee must meet to successfully perform the essential function 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 position is regularly required to stand and walk for long periods of time. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 45 pounds. Must be able to climb sets of stairs, repetitively, throughout a shift . Ability to work with restaurant equipment and dishware (flatware, glasses, cutlery, plates, and dishes, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner, use hands to finger, handle, or feel; reach with hands and arms and talk or hear. Ability to work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described are representative of those the position encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The noise level in the work environment may be moderate to loud, and surrounding areas may be wet, hot/cold, slippery, or humid. WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND ALLOWED TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF OUR BUSINESS ACTIVITIES, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. . Job Posted by ApplicantPro

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 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., • Greets and seats guests, presents menus to guests, informs them of special catch and soups. Takes names on a waiting list., • Treats all guests in a manner to ensure their complete satisfaction. Always strives to exceed guests' expectations., • Runs the floor plan board. Observes tables and keeps track of clean, dirty and occupied tables., • Takes guest information and quotes wait times to guests accurately when tables are not immediately available., • Answers phone and answers questions concerning the menu and restaurant., • Fills to-go orders, if applicable., • Interact with guests in a friendly, professional, and efficient manner., • Input POS items ordered and tally printed bills with order slips; take and process cash or credit card payments., • Maintain specific side-work and ensure the total cleanliness and smooth operation of the restaurant., • Report to work in a neat and clean uniform; well-groomed hair and personal hygiene are essential., • At least 2 years of experience customer servicing 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 JOB SUMMARY The NVO Kitchen Cook will work as part of a team to provide meals to NVO staff and occasional guests as part of regular daily meal service, family meals, and select parties. The primary responsibilities include contributing to the planning and preparation of the weekly menu, food supply receiving, inventory and stocking, meal prep and cooking, serving, post meal kitchen clean up and other kitchen support as needed. The ideal candidate will have some experience in cooking for large groups and will have a passion for providing delicious “home cooked” nutritious meals. This is a temporary, full-time, non-exempt role, based in Gerlach, NV running from April to August 2026. The deadline to apply for this role is 5:00 pm Pacific on April 3rd, 2026. DUTIES & ESSENTIAL JOB FUNCTIONS Food Preparation and Cooking (60%) • Meal preparation and cooking, service, and cleanup., • Prepare all food items, as directed, in a sanitary and timely manner., • Follow recipes and maintain portion control., • Update the inventory list and restock all items as needed throughout shifts., • Properly use and aid in the maintenance of all kitchen equipment., • Contribute to menu planning, offering suggestions of new/different items to consider., • Work and travel between the Saloon and Ranch Kitchens as needed. Kitchen Cleanup and Maintenance (35%) • Log and report all needs to the NVO Kitchen Assistant Manager., • Clean, sanitize and organize kitchen equipment, refrigerators, coolers, freezers and dry storage areas., • Maintain kitchen cleanliness, organization, and upkeep while ensuring that the best safety and sanitation standards are upheld and implemented., • Update the inventory list and restock all items as needed throughout shifts. Other Functions and Responsibilities (5%) • Meal delivery day unpacking, organizing, and rotating stock., • Perform other duties as assigned. LEARNING AND TEACHING • Documentation - Assists in the creation, publishing, and maintenance of process documentation related to their assigned duties., • Knowledge sharing – Helps acculturate and educate junior staff in Burning Man culture and business processes., • Training development - Collaborates with the education team to develop training materials in their area of expertise, as requested., • Learning – Pursues ongoing learning in their area of expertise, working to stay current on emergent knowledge, skills, and processes. QUALIFICATIONS REQUIRED • Ability to adjust schedule seasonally to work in the remote location of Gerlach prior to the Burning Man event., • A passion and knowledge of food., • Great knife skills, • Ability to scale recipes to accommodate fluctuating staff sizes., • Knowledgeable and capable of maintaining and practicing food preparation techniques, kitchen safety, and safe food handling procedures., • Familiar and able to act in accordance with Burning Man’s staff policies., • Must abide by the rules and codes of conduct described in the NVO Compass, Ranch Protocols, and the NVO Kitchen S.O.P. Honest and ethical with a dedication to the Burning Man principles and behavioral standards., • Physically capable of lifting heavy objects (minimum 50 pounds) safely; ability to stand for long periods of time as well as bend, reach, lift, willing to get dirty., • Capable of working in an extreme environment including significant temperature changes, high winds, and low to no visibility at times. PREFERRED • It is helpful if the candidate has previously been to Burning Man and/or is familiar with its culture., • Some knowledge of veggies and vegan/vegetarian preparations., • Experience using commercial fryers, flat tops, and equipment., • Experience with different styles of cooking or alternative preparation methods., • Previous prep or line cook experience with a basic understanding of professional cooking., • Proficient and practiced in knife handling., • First-Aid knowledge. Note: If you have gained the necessary experience to succeed in this role and have acquired this experience in other ways, we encourage you to apply and share all relevant experience in your application. REQUIRED LICENSES/CERTIFICATIONS • Food handlers card for NV. Can provide upon hire. COMPENSATION: Individual compensation decisions are dependent on a variety of factors, including prior experience and geographical location. The anticipated pay rate for this position is $16.75 to $ $18.00 per hour. PHYSICAL REQUIREMENTS/WORK ENVIRONMENT • Off-playa: Work is active and in the person requiring the ability to stand, lift, and bend for extended periods. This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing. This position will be physically demanding, and requires individuals with good physical health, and endurance., • On-playa: n/a NOTICE FOR ALL APPLICANTS: • Burning Man Project celebrates the importance of creating a diverse environment and enthusiastically encourages Black, Indigenous, Peoples of Color, LGBTQIA+, Immigrant, women, and people with disabilities, of all ages, to apply., • Burning Man Project provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. ZqiOsmeAmd

Job DescriptionCompany Description Job Description Terrace Pointe Café is a lively meeting place for breakfast, lunch and brunch favorites. Dine inside with panoramic views of manicured gardens or move outdoors to enjoy al fresco dining on the poolside patio. You’ll find a variety of favorites, from avocado toast to a spicy chicken sandwich. Crowd pleasing desserts include a banana split waffle sundae with all the toppings. We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant Job Description: • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)., • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • 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, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities 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 Are you into video games, bowling, karaoke? Are you friendly, outgoing? Do you enjoy being around people and work in a fun environment? Then you’re the kind of person we’d love to hire! The Facility Manager is primarily responsible for all the repairs and technical operations of the amusement arcade games. Their job is to oversee, manage, and maintain mechanical/electronic amusement arcade equipment. The Facility Manager is also responsible for the repairs, technical operations, and sanitation of facility equipment at the highest level of operating proficiency. In addition, the Facility Manager assists with planning and budgeting for repairs/upgrades, and performs administrative, logistic or other duties as assigned. Sports Challenge (Spo-Cha) equipment for locations that applies only. Travel may be required. Every member of the management team will handle and serve alcohol, and thus you must be at least 21 years or older. Essential Duties General • Provides tasks to team appropriately depending on the condition of the facility including Bowling, Arcade and Spo-cha machines., • Follows up to complete any assigned work, • Ensures that bowling equipment and amusement arcade games are being serviced and maintained at the highest level of operating proficiency., • Identify and suggest repairs/replacements of malfunctioning equipment to the General or Sr. General Manager for final approval as appropriate., • Trains other mechanics in safety procedures and standards of operation for all equipment, building maintenance, and preventative maintenance programs., • Ensures equipment operational compliance with appropriate laws and policies to include OSHA safety practices and procedures., • Responds to error calls for any bowling, spo-cha or amusement arcade issues., • Other duties may be assigned., • Ability to work varying shifts including weekends and holidays, as well as overtime to support business needs., • Conducts inventory on all facility equipment including Bowling, Amusement and Spo-cha related items., • Keeps a clean and organized workshop. Amusement (Arcade) • Manages the installation, maintenance, and repairs of both mechanical and electronic issues in arcade machines., • Manages the transportation of machines and ensures machines are assembled using appropriate tools., • Conducts maintenance and repairs on arcade machines, and other general facility areas., • Must successfully complete the mechanic training programs designed for their position. Facility • Obtains bids for regular and emergency repairs/maintenance of the facility in accordance with the budget proposal., • Monitors and schedules regular maintenance of HVAC system, roof, plumbing system, electrical system, life/safety and other building systems., • Performs other Facility maintenance and repair tasks., • Ability to readily identify most common problem with components such as controls and audio systems. Non-Essential Duties: • Conducts alcohol and age restriction control in accordance with company policies., • Maintains high ethical standards in the work place., • Reports all irregular issues and problems to general management for solution., • Maintains good communication with all employees and outside contacts., • Comply and maintains confidentiality of all company policies and procedures., • Responsible for maintaining a clean and safe working area. Qualifications: Facilities Managers must possess a strong sense of customer service and interpersonal skills to include high integrity and respects for everyone. The Facilities Manager must demonstrate solid communication, strong critical and analytical thinking skills, and appreciation for diversity (thought, ethnic, gender, etc.). Education and/or Experience: Two years related experience, or equivalent combination of education and experience preferred. Work Environment: While performing the duties of this job, the employee regularly works in a bowling center/arcade environment where high levels of noise, dust and activity can be expected. The noise level in the work environment is usually loud. Physical Demands: While performing the duties of this job, the employee is regularly required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces. The employee is required to stand and walk for extensive periods of time without breaks during busy times. In addition, the employee will need to be able to use their hands/fingers to handle and feel and reach objects. Lifting and/or moving up to 100lbs with assistance is required. The above job description identifies the essential job functions and skills needed by the person or persons assigned to this position. These job functions and skills are not complete and exhaustive list of all responsibilities, duties and skills required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. The information contained herein is subject to change at the company’s discretion. Company DescriptionRound One Entertainment is a multi-entertainment center that features bowling, 300+ arcade games, billiards, karaoke, darts, bar and kitchen. We currently have stores in 21 states, and by year 2030 we expect to have stores in all 50 states. Round One first started in Osaka, Japan as a roller-skating rink in 1980, but after adding arcades and bowling into the facility, sales skyrocketed, and this along with all of our passionate staff have allowed us to grow into a multi-million-dollar entertainment company, with over 150 stores in Japan and U.S. alone. In 2020, Round One is projected to open 10 new entertainment centers across the US. By delivering excellent customer service to all-age groups, Round One has continued to succeed in becoming one of the fastest growing entertainment companies in America, with the help of all of our passionate bowling, amusement, food & beverage, cleaning, and mechanic staff. Round One’s mission is to bring smiles to everyone across the world by creating memorable experiences.Round One Entertainment is a multi-entertainment center that features bowling, 300+ arcade games, billiards, karaoke, darts, bar and kitchen. We currently have stores in 21 states, and by year 2030 we expect to have stores in all 50 states. \r\n\r\nRound One first started in Osaka, Japan as a roller-skating rink in 1980, but after adding arcades and bowling into the facility, sales skyrocketed, and this along with all of our passionate staff have allowed us to grow into a multi-million-dollar entertainment company, with over 150 stores in Japan and U.S. alone. In 2020, Round One is projected to open 10 new entertainment centers across the US. By delivering excellent customer service to all-age groups, Round One has continued to succeed in becoming one of the fastest growing entertainment companies in America, with the help of all of our passionate bowling, amusement, food & beverage, cleaning, and mechanic staff. Round One’s mission is to bring smiles to everyone across the world by creating memorable experiences.

Job Description Job description The position is a non-tipped position and will be responsible for maintaining all outlets. Clean, sanitize and organize all kitchen equipment, pans, smallware's, all boh items. Maintain highest level possible of cleanliness and sanitation standards throughout the area of responsibility, which will meet or exceed Federal, State, and Local standards • Comply with all safety and health department procedures, • Set-up, operate and clean all kitchen machinery/equipment properly and safely and store it in its proper place, • Clean and sanitize food service, preparation ware, dish room, pot room and kitchen areas in restaurants where applicable, • Scrape/spray all ware before placing in ware-washing machine, • Take out trash as needed, • Sweep all debris from the floor and maintain the floor dry and free of spills, • Clean all biohazard spills in a timely manner while observing health and venue guidelines, • Practice proper food handling procedures, • Separate all ware and store properly in designated areas, • Efficiently work with materials and/or resources being aware of and minimizing costs and expenses, • Maintain equipment quality thru preventative maintenance and cleaning, • Attention to detail on areas of grease, grime, proper storage, stacking heights, chemical usage, and storage, etc., • Assist with loading/unloading of miscellaneous equipment, such as boxes, food, and beverage product, • Working knowledge of product identification, • Assist in set-up, service, and break down of concepts, • Responsible for maintaining the workstation in a neat and orderly fashion, • Follow cleaning schedule and closing list thoroughly, • Communicate effectively on all levels. Report problems and concerns with machinery to the manager on duty, • This position will require lifting heavy items above 50 pounds, • This position may require the cleanup of hazardous waste Qualifications and Skills • Proven experience in a janitorial position, • Ability to read MSDS sheets and understand sanitation supply terms, • Very good communication and interpersonal skills, • Ability to manage time efficiently, • Ability to use janitorial equipment, Floor Scrubber, motorized pallet jack, • Must be at least 18 years old Feel Good Reasons to join our crew: • Weekly Pay, • Health/Dental/Vision Benefits, • Paid Time Off, • Flexible Schedules, • $250 Sign on Bonus for Hourly Positions, • $500 Sign on Bonus for Managers, • Summer Programs, • Quarterly Bonus for Managers up to Four times a year, • Employee Referral Program

Job Description JOB DESCRIPTION | SERVER Are you ready to work where every shift feels like a celebration? At Rosa Mexicano, we combine the vibrant spirit of Mexico with an elevated dining experience — and we’re looking for passionate, upbeat Servers to join our team! If you thrive in a fast-paced, fun environment and love creating memorable moments for guests, this is your chance to shine. Bring your energy, hospitality, and smile — we’ll provide the rest! Why You’ll Love Working With Us * A culture that celebrates teamwork, diversity, and genuine hospitality * Great earning potential and career growth opportunities * Dining discounts for you (and your favorite people!) * Commuter benefits & health coverage options * A place where your personality matters as much as your skills What You'll Do * We believe in Warm Latin Hospitality, welcome every guest like they’re walking into your home * Know the menu inside and out — and make recommendations that wow * Follow our Service Steps as outlined * Maintain all Health and Sanitation Standards * Keep a "never walk past a napkin on the floor" mentality * Deliver food and drinks with energy, warmth, and attention to detail * Anticipate guest needs and jump in before they even have to ask * Communicate with the kitchen to make sure every dish shines * Handle payments and follow all cash-handling procedures * Keep your section clean, organized, and guest-ready * Participate in pre-shifts, trainings, and team meetings — because we grow together * Work together with your teammates to keep the energy high and the service seamless — at Rosa Mexicano, teamwork is always on the menu Interested? Walk in any day of the week between lunch and dinner service (2-5 PM) Ask for a manager; we never miss the chance to meet top talent. Skills and Qualifications * Serving Experience: 1 year preferred * Proficient technical skills ex. POS systems * Familiar with industry’s best practices * Ability to multi-task * Ability to stand on your feet through a shift * High School Degree or GED required Supplemental Pay Tips Rosa Mexicano provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job Description JOB SUMMARY The Housing Crew will be responsible for preparing lodging facilities for visitors and cleaning the facilities. Housekeeping duties include stocking and sanitizing bathrooms, cleaning bedrooms and living spaces, wiping down all surface areas, cleaning refrigerators, and managing the waste streams of all facilities. Lodging facilities are located on different properties throughout Gerlach. This role will track and maintain the cleanliness of facilities on all properties and work with the Gerlach Residence Manager to create a work schedule based on visitors’ arrival and departure dates. The Housing Crew will anticipate, manage and track supplies and coordinate with the Housing Crew Supervisor to request and place orders as necessary. Observing the condition of the facilities they are cleaning, this role will also coordinate with the Maintenance team to report any maintenance issues and prevent damage. This is a temporary, full-time, non-exempt role, based in Gerlach, NV running from May to October, 2026. The deadline to apply for this role is 5:00 pm Pacific on March 30th, 2026. DUTIES & ESSENTIAL JOB FUNCTIONS Daily Cleaning Duties for all Lodging Facilities: (70%) • Stock and sanitize bathrooms: bleach urinals, toilets, and showers ensure hand soaps are full, toilet paper is stocked, sinks are clean, mirrors are wiped down, and shower curtains are put in the laundry twice a week, more if needed., • Thoroughly clean bedrooms and indoor and outdoor common areas: wipe down and sanitize all surface areas, clean behind items and organize anything left out or moved. Sweep, mop, vacuum, and remove any trash., • Clean refrigerators, sinks, and any forgotten dishes. Ensure kitchen areas are stocked with supplies (hand and dish soap, trash bags, etc.). Remove any forgotten or rotting food., • Deep clean facilities daily: spend up to two hours working on areas needing greater attention and time than that provided during general cleaning rounds., • Check restrooms multiple times daily: ensure spaces are clean and stocked with toilet paper and hand soap., • Create and maintain clean and organized areas for people to leave their things and a spot for a designated lost and found., • Keep all areas clean and free of spills, trash, and safety hazards., • Adhere to and exercise health and sanitation best practices and ensure that required standards of cleanliness are met and maintained., • Perform daily checks on all lights and appliances to ensure they are in good working condition. Report any issues to the facilities maintenance team. Schedule and Tracking (15%) • Work with the Housing Crew Supervisor to create a weekly schedule based on visitors’ arrival and departure dates., • Attend daily check-ins to plan the day's activities, ensure priorities are met, and learn of any changes., • Track and maintain the cleanliness of facilities on all properties and provide updates., • Manage and track supplies. Anticipate needs and coordinate with the Housing Crew Supervisor to request and place orders as necessary. Atmosphere and Communication (15%) • Create and maintain a respectful, friendly, and comfortable environment where services are provided with care, and thoughtful acknowledgment and accommodation are provided to guests' different needs., • Maintain confidentiality in all aspects of the work environment. Recognize and uphold the need for discretion to ensure a safe and comfortable environment for facility users., • When needed, monitor guest behavior and be cognisant of the potential damage that some activities could have on the use of facilities by others. Take action when necessary to prevent disorderly conduct and facility damage to maintain a sanitary, safe and comfortable environment for the community., • Immediately report any safety hazards and maintenance problems to the facilities maintenance team and Housing Crew Supervisor., • Maintain clear communication and coordinate with managers to ensure projects are completed, daily tasks are fulfilled, and facilities are prepared and adequately stocked., • Possess a large scope of awareness, cleaning areas multiple times if needed., • Be familiar and act in accordance with Burning Man’s staff policies., • Abide by the rules and codes of conduct described in the NVO Compass, Ranch Protocols, and the Housing S.O.P., • Perform other duties as assigned. TEACHING AND LEARNING • Documentation – Assists in the creation and maintenance of process documentation related to their assigned duties., • Knowledge sharing – Helps acculturate and educate junior staff and volunteers in Burning Man culture and business processes., • Learning – Pursues ongoing learning in their area of expertise, working to stay current on emergent knowledge, skills, and processes. QUALIFICATIONS REQUIRED • Ability to work in Gerlach, NV., • Experienced in hospitality, ideally in a position where communicating with a high volume of facility users., • Knowledge of cleaning and sanitation best practices and procedures; willingness to practice them as they apply to facilities., • Strong organizational and time management skills. The capacity to prioritize and accurately log daily activity, place and track orders, and accommodate cleaning needs and special circumstances daily., • Invested in the work: the person in this role should care about their work standard., • Proactive with the ability to work independently without direct supervision., • Strong communication skills., • An awareness of the need for discretion and the ability to uphold confidentiality., • A flexible and understanding attitude. PREFERRED • It is helpful if the candidate has previously been to Burning Man and/or is familiar with its culture. Note: If you have gained the necessary experience to succeed in this role and have acquired this experience in other ways, we encourage you to apply and share all relevant experience in your application. REQUIRED LICENSES/CERTIFICATIONS Individual compensation decisions are dependent on a variety of factors, including prior experience and geographical location. The anticipated pay rate for this position is $15.00 to $17.00 per hour. PHYSICAL REQUIREMENTS/WORK ENVIRONMENT • Off-playa: This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing. This position will be physically demanding, and requires individuals with good physical health, and endurance. Work will include the need to find and meet with department representatives who may not be in the vicinity therefore this could include walking or using some form of transportation. Much of the work will be in outside weather conditions and will be exposed to fumes or airborne particles as well as possible extremes in temperature., • On-playa: This role has no playa responsibilities. NOTICE FOR ALL APPLICANTS: • Burning Man Project celebrates the importance of creating a diverse environment and enthusiastically encourages Black, Indigenous, Peoples of Color, LGBTQIA+, Immigrant, women, and people with disabilities, of all ages, to apply., • Burning Man Project provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. lR8cQGZF2y

Job DescriptionSalary: 16-19 Equus Management Group is looking for a full-time Custodian to join our family at our Sierra Canyon Location. The perfect candidate is outgoing, a multitasker, and enjoys a fun and fast-paced environment. Job Summary: Lodge custodial activities will be for the entire building, with specific focus on operations of a Fitness Room, Locker Rooms, Restrooms, Kitchen and other Lodge space. Work includes routine set up and storage of furniture and equipment for community activities and meetings. This job holder may also be asked to provide substitute clerical and administrative work during vacations and absences of other employees. The successful candidate must possess the following attributes and skills: * Be patient and professional with visitors, clients, and staff * Neat and professional appearance • Attention to detail and cleanliness Honest and reliable * Cheerful, optimistic, and friendly attitude * Strong interpersonal skills * Respect for confidentiality * Ability to multitask and be flexible * Team player * Accuracy, attention to detail, organized, and detail oriented * Problem solving skills * Ability to stay calm under pressure * Effective written and verbal communication * Effective computer knowledge in Microsoft Excel, Word, and Outlook Duties include, but are not limited to: Primary Responsibilities may include but are not limited to the following: • Completes assigned checklist items to ensure the Lodge is properly opened and closed each day., • Enter data in various Excel and Word documents, including but not limited to, Lodge counts, pool chemical log and closing shift report completing all forms appropriately., • Ensures that the complimentary supplies for those visiting the Lodge are always stocked., • Daily multiple checks of the restrooms for cleanliness and supplies, • Adjusting of the cleaning schedule based on room availability. Assists visitors by answering any questions they may have or pointing them in the right direction for assistance as needed, which includes providing a tour of the Lodge and surrounding areas. * Ensures the facility, specifically the concierge desk, living room, front entry, coffee credenza area, storage cabinets, kitchen cabinets, etc. is maintained to the highest appearance and standards. • Greets residents and guests as they enter the facility with the highest level of customer service either at the concierge desk or front desk., • Answers the main line of the Lodges phone system; takes messages as needed; directs calls to correct staff extensions. Performs daily, multiple room setups for groups, events and fitness classes, to include, tables, chairs, poker tables, ping pong tables, etc. often within a 15-minute time span. * Required to attend any mandatory trainings and/or monthly team meetings scheduled. * Performs other duties as assigned. Opening for Lodge Daily Operations: * Lodge opening activities include unlocking the building, deactivating alarms, greeting early building users, making coffee, checking all rooms for cleanliness, and cleaning. * Seasonal activities will also include light snow removal and ice control of Lodge walkways and parking areas as well as leaf and debris removal as needed. * Other opening operations as needed and specified by Sierra Canyon Community Manager. Fitness Room Operations: * Responsible for equipment cleanliness. * Clean room and equipment daily. * Report major equipment problems to the Community Manager. Equipment Set-Up and Storage for Meetings and Recreational Activities. * Provide routine daily set-up, removal and storage of furniture and equipment used for community meetings and activities, including television and sound equipment. * Complete minor repairs of equipment as needed. * Maintain an inventory of equipment and supplies; order replacements as needed. Other Duties: * Uses safety equipment such as goggles, respirators, gloves, and protective apparel as needed during the performance of duties. * Performs other duties as requested by the Community Manager. Requirements/Qualifications. A successful job candidate: * Is able to work flexible and/or variable hours when needed. * Maintains an even and pleasant disposition when dealing with residents, co-workers, vendors, and others. * Works as a team-player with other employees, resident volunteers, and vendors; empowers and supports other employees in completing their work. * Has good knowledge and skills of cleaning. * Has or develops knowledge and understanding regarding the appropriate use of flammable liquids and other combustible or hazardous materials, including proper storage and disposal. * Is capable of lifting a minimum of 50 pounds. Minimum Qualifications: * Must have experience in customer service and be proficient with POS systems, Outlook, Excel, Word, Google Drive, and Adobe Acrobat. * Strong communication, customer service and inter-personal skills * High School Diploma or equivalent required. * CPR/AED certifications required * Responsible for maintaining Company, Resident and Staff confidentiality. * Telephone Etiquette for 9 incoming/outgoing lines. * Successful candidate agrees to undergo a background check and testing for drug use. Physical Requirements: * Position involves sitting, standing and/or movement throughout the day. Must be able to transport oneself not only around the office, but also around the Community Association. * Duties will involve stooping, bending, lifting, and grasping, pushing, pulling, or otherwise moving objects weighing as much as 50 lbs. This type of activity may occur several times throughout the day. * Performance of duties may require employee to be both inside and outside. Inside temperature will be controlled and the use of fluorescent lighting will exist. Outside may require employee to be exposed to the elements, which may include wind, rain, cold and extreme heat. * Professional indoor office attire is required: Business Casual (No Jeans) Compensation / Benefits: * Competitive pay rate and room to grow with us * Excellent benefit package offered with medical, dental, and vision insurance. * Paid Holidays. * Sick Leave. * Vacation Time. * 401K offering at 1 year of employment. * Hourly pay. Sierra Canyon does not discriminate against gender, race, religion, ethnicity, or sexual preference.

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 DescriptionCompany Description Job Description We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)., • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • 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, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities 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 Assistant General Manager Location: Las Vegas NV 89109 Employment Type: Full time Compensation 100 K About the Concept This is a high volume, destination restaurant concept known for family style Italian dining and large format, celebratory experiences. The operation thrives on energy, teamwork, and hospitality, serving guests in a fast paced environment where consistency, personality, and execution matter. The concept operates in a major tourist corridor and is built for volume, special occasions, banquets, and memorable guest experiences. Leaders in this environment must be confident, visible, and comfortable managing large teams and busy services. Position Summary The Assistant General Manager is a senior leader responsible for supporting the General Manager while overseeing front of house managers and hourly teams. This role is highly guest facing and focused on service execution, team development, and operational excellence. The AGM sets the tone for hospitality, ensures service standards are executed consistently, and helps drive sales, profitability, and team performance. This position requires a hands on leader with strong communication skills and the ability to thrive in a high energy, high volume environment. Key Responsibilities Leadership and Guest Experience • Lead managers and hourly teams to deliver exceptional guest experiences, • Maintain a welcoming and energetic presence throughout the restaurant, • Set and reinforce service standards, hospitality expectations, and communication, • Ensure Steps of Service are executed consistently across all shifts, • Address guest concerns and resolve issues in real time Front of House Operations • Oversee all front of house operations including opening, mid, and closing shifts, • Manage staffing levels, floor plans, pacing, and service flow, • Ensure proper ambience, cleanliness, safety, and presentation standards, • Supervise bar operations, host stand, dining room, and guest relations, • Respond to operational issues and emergencies as they arise Team Development and Human Resources • Support recruiting, interviewing, hiring, and onboarding of hourly employees, • Coach, train, and develop managers and hourly team members, • Assist with scheduling, performance management, and accountability, • Enforce company policies and procedures consistently and fairly, • Promote a positive, professional, and team focused culture Business and Financial Support • Assist the General Manager with weekly and monthly P and L review, • Support sales growth, revenue initiatives, and banquet execution, • Partner with kitchen leadership to ensure smooth service flow, • Monitor labor, productivity, and operational efficiency, • Support marketing, community relations, and special events Operational Standards and Compliance • Execute and enforce all company initiatives and operational standards, • Ensure compliance with local, state, and federal regulations, • Maintain strong safety, sanitation, and food quality standards, • Ensure accurate execution of company systems and processes Qualifications • 2 to 4 years of Restaurant Manager experience in high volume casual or fine dining, • Strong hands on leadership style with a guest first mindset, • Excellent communication and conflict resolution skills, • Comfortable leading large teams in fast paced environments, • Experience with POS systems, OpenTable, time and attendance systems, and Microsoft Office, • Strong judgment and ability to make sound decisions under pressure, • Reliable, professional, and team focused, • Flexible availability including nights, weekends, and holidays Ideal Candidate Profile • Outgoing and confident leader with strong floor presence, • Passionate about hospitality and guest satisfaction, • Organized, calm, and decisive during busy service, • Motivated to grow within a multi unit restaurant organization, • Enjoys building teams and creating memorable dining experiences

Job DescriptionCompany Description Job Description We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)., • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • 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, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities 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 About the Role We are hiring a Regional Operations Manager to lead day-to-day operations across four restaurant locations in the Tahoe market, including a mix of fast-casual and full-service concepts. This is a hands-on leadership role for someone who thrives in a high-volume, seasonal environment and knows how to drive labor control, consistency, service standards, and systems execution—without sacrificing culture. The ideal candidate is equally comfortable managing Front of House and Back of House operations, and is willing to step into the business during peak shifts to lead from the floor, not from an office. Key Responsibilities Regional Operations Leadership • Oversee operations across 4 locations, ensuring consistent execution of brand standards, • Support and develop General Managers, Kitchen Managers, and FOH leaders, • Manage performance in a market with major seasonal volume swings, • Execute tight labor planning and scheduling controls, • Drive consistent execution of:, • Food quality standards, • Prep and recipe adherence, • Service steps and hospitality expectations, • Cleanliness and facility standards, • Opening/closing checklists and shift systems, • Willing and able to work high-volume operational shifts, • Step into BOH and FOH support when needed (expo, line support, running food, guest recovery, etc.), • Track key metrics including:, • Labor %, • Prime cost, • Sales trends, • Guest feedback + review management, • Ticket times and throughput, • Identify problems quickly and implement solutions immediately What We’re Looking For Required Experience • 5+ years of restaurant operations leadership experience (multi-unit preferred), • Strong understanding of both culinary and FOH systems, • Proven ability to manage high-volume shifts and lead under pressure, • Strong knowledge of labor planning, scheduling, and cost control, • Calm, confident, and accountable, • Can coach leaders, not just manage them, • Hands-on and respected by hourly teams, • High standards without being toxic or ego-driven Physical / Operational Expectations • Must be able to stand and work on your feet during peak shifts, • Must be willing to work nights, weekends, and holidays (especially during peak season), • Must be willing to travel between Tahoe market locations as needed Why This Role This is a high-impact leadership position with room to grow. You’ll be joining a restaurant group that values: • strong systems, • consistency across locations, • disciplined labor control, • operational excellence, • and leaders who work alongside the team Company DescriptionInclined Food Group is a multi-concept restaurant group proudly owning and operating seven quick-service restaurants across Lake Tahoe, Reno, and San Francisco. Built on a foundation of hospitality, operational excellence, and high-quality food, we create dining experiences that are fast, consistent, and memorable. Our brands serve diverse communities in some of the West Coast’s most dynamic markets. From mountain towns to urban centers, we adapt our concepts to fit the neighborhoods we operate in—while maintaining the same standards of freshness, service, and efficiency that define our company. At Inclined Food Group, we combine hands-on ownership with disciplined systems. We invest deeply in our teams, our processes, and our locations to ensure each restaurant runs smoothly and profitably. Our leadership team is actively involved in operations, finance, and growth strategy, allowing us to move quickly while maintaining tight controls and strong culture. As we continue to grow, our focus remains simple: great food, strong teams, and well-run restaurants that serve their communities and generate lasting value. If you want, I can also provide a short 2–3 sentence version for job postings or a more corporate version for banks and investors. Is this conversation helpful so far?Inclined Food Group is a multi-concept restaurant group proudly owning and operating seven quick-service restaurants across Lake Tahoe, Reno, and San Francisco. Built on a foundation of hospitality, operational excellence, and high-quality food, we create dining experiences that are fast, consistent, and memorable.\n\nOur brands serve diverse communities in some of the West Coast’s most dynamic markets. From mountain towns to urban centers, we adapt our concepts to fit the neighborhoods we operate in—while maintaining the same standards of freshness, service, and efficiency that define our company.\n\nAt Inclined Food Group, we combine hands-on ownership with disciplined systems. We invest deeply in our teams, our processes, and our locations to ensure each restaurant runs smoothly and profitably. Our leadership team is actively involved in operations, finance, and growth strategy, allowing us to move quickly while maintaining tight controls and strong culture.\n\nAs we continue to grow, our focus remains simple:\ngreat food, strong teams, and well-run restaurants that serve their communities and generate lasting value.\n\nIf you want, I can also provide a short 2–3 sentence version for job postings or a more corporate version for banks and investors.\n\nIs this conversation helpful so far?

Job DescriptionCompany Description Job Description We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)., • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • 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, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities 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 DescriptionDescription: Under the direct supervision of the Kitchen Manager this position assists with supervising the day-to-day operations in the Restaurant. Requirements: Essential Job Functions: Must be able to work Day/Swing Shift and Holidays Must be 21 • Training Staff, • Interviewing & Hiring of new employees, • Provide general direction and basic work assignments to front line employees, • Knowledge of full Menu/Specials/Restaurant Promotions at all times, • Ensuring guest satisfaction/resolving any disputes or complaints, • Communicate to Management any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility or safety issues, • Assists Front of House staff with seating guests, clearing tables, ringing out guests, setting tables, and getting drink orders, • Ensures quality of ingredients, preparation, presentation, and correct temperature of the food served, • Ensures all staff maintains a clean and orderly server station, • Resolves employee disputes, • Assists, as needed, to maintain standard of appearance, sanitation, and service in all Front of House areas, • Maintains excellent guest service, • Assists Kitchen Manager with product orders, • Responsible for taking, placing, and delivering food and beverage orders placed by guests as needed, • Finds or provides coverage in the Front of House in the event of employee call outs, • Manages FOH restaurant scheduling; must be familiar with Microsoft Office (Word, Excel, Outlook, etc.), • Reviews guest comment cards and delivers the results to Management, • Rotates server stations and assign early outs in a fair and consistent manner, • Performs additional duties as requested by management

Job Description Job Summary Kitchen Supervisors serve an important role in the food service industry where they uphold employees to consistent standards of behavior. Your role is to provide managerial support when the General Manager isn’t available on-site. While most of your responsibilities will be similar as other employees on your team, you are also responsible for additional responsibilities like opening or closing the kitchen and delegating tasks and signing off on assignments. Kitchen Supervisors should also assist in resolving problems with guests, help employees on the shift, troubleshoot problems and document issues to report back to upper management. Job Responsibilities • Oversees staff adherence to customer service guidelines, • Oversees staff adherence to store operation policies and employee manual guidelines, • Assist with daily completion of forms for reporting including but not limited to Kitchen Line Checks, Housekeeping Checklists, Prep 1 and 2 PARs, waste log, etc, • Be prepared to provide feedback to GM to complete employee evaluations., • Be prepared to provide feedback to GM for counselling reports, termination, and termination reports., • Be a point of contact for BOH employee’s complaints and suggestions., • Work in conjunction with GM for BOH scheduling and meet labor and sales goals., • Oversee product ordering to match store needs based on product PARs, • Oversee integrity of orders and follow up if any discrepancies, as well as invoice matching and system entering., • Be prepared to follow training manual for orientation, training, and development of all BOH positions., • Oversee proper production flows during peak times, • Overseeing BOH line check completed, • Attend meetings and training sessions that may be required from time to time, • Monitor FOH and BOH sanitation procedures, • Oversees and monitors overall safety of employees and property, • Communicate and report problems with other management team members. Knowledge and Skills: • Ability to always deal tactfully and professionally with guests, co-workers, and the public, • Promote a positive and friendly team-work attitude in the execution of all duties, • Ability to follow directions and to remain calm during emergency situations, • Reasoning skills that include the ability to understand issues and process information for the purpose of giving and receiving feedback and instructions, • Compliance, • Physical and Mental Demands, • Able to be mobile and perform the physical requirements of the job to include bending, kneeling, stooping, reaching, pushing, pulling and repetitive motions, • Able to move intermittently throughout the workday, • Able to communicate orally, • Able to understand, remember and follow basic instructions and guidelines and perform basic operations The development of In-store personnel will be crucial for Store’s Optimal Results, Staff and Self Growth.

Job DescriptionPosition Overview: Staff members in the Porter position play a critical role in the Museum’s delivery of a world-class guest experience by ensuring that speakeasy bar and kitchen operations areas are maintained with the highest standards of cleanliness and general presentation. Reporting to the Museum’s Food and Beverage Manager, Porters clean, organize, and sanitize all kitchen preparation equipment, service equipment, glassware, plate ware, etc., while also performing bar and table bussing and other general upkeep functions. Major Tasks and Responsibilities: • Maintains a clean and efficient work environment, • Contributes to ensuring the highest quality food and beverage offerings are served on a consistent basis while striving to achieve total guest satisfaction and a world class guest experience., • Assists in operation of a clean, organized, and well-stocked kitchen and bar., • Maintains Museum standards of service and the timely completion of all assigned tasks., • Maintains sanitation in accordance to state and local health regulations., • Cleans, sanitizes, organizes, and restocks as needed., • Properly labels all prepared food and beverage items in accordance with Health Department standards., • Operates and maintains dishwashing and other bar equipment., • Removes refuse to appropriate collections areas., • Maintains courteous, professional and friendly manner with fellow employees, volunteers and guests., • Demonstrated knowledge of proper food safety and sanitation procedures., • Must be able to work closing shifts and evenings as needed., • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation., • Must be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must be able to work in a standing position for extended periods of time., • Must possess ability to traverse stairwells, loading ramps, etc., • Must have the dexterity and coordination to operate bar tools and equipment., • Must be able to work in a variety of conditions such as hot, cold, wet, and noisy environments., • High School Diploma or GED equivalent preferred., • Work experience may be considered as a substitute for academic credential. Powered by JazzHR apaKcu1XSD

Job DescriptionThe Kitchen Manager has the primary responsibility for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Caf Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below. PRINCIPAL DUTIES AND RESPONSIBILITIES: Daily Shift Operations: • The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola, • Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner, • Ensure that all food and products are consistently prepared and served according to the Caf Lolas recipes, portioning, cooking and serving standards, • Fill in where needed to ensure guest service standards and efficient operations are always met, • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs, • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures, • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures, • Be hands on at all times; if you See A Need then Meet a NeedTeam Management, • Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix;, • Coach, develop and train Team Members on proper Caf Lola procedures during each shift;, • Motivate Team Members to maximize their potential on each shift;, • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils;, • Responsible for training kitchen personnel in cleanliness and sanitation practices;, • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas;, • Check and maintain proper food holding and refrigeration temperature control points., • Ensure Team Member and guest safety throughout the shift;, • Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift.QUALIFICATIONS:, • Minimum of High School Diploma or equivalent required, some College preferred, • Must be 18 years of age or older, • Minimum of 6 months of previous food service or restaurant supervisory experience, • Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly, • Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects, • Takes initiative, • Has excellent verbal and written skills, • Is a brand ambassador both in and outside of the restaurantADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. • Ability to lead, motivate, and empower the Caf Lola Team Members to higher levels of performance, • Ability to align crewmembers with Caf Lola culture by balancing working hard and having fun, • Ability to manage basic tasks, the restaurants Team Members and fiscal operations, • Ability to manage all public dealings in a professional manner Ability to recognize problems and problem solve, • Ability to accept feedback and willingness to improve, • Ability to set goals, create plans, and convert plans into action, • Ability to measure performance, subjectively and objectivelyBENEFITS/PERKS:, • Annual Paid Vacation - Up to ten (10) days per calendar year, • Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position, • Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration, • Complimentary Team Member Meal & Drink while on Shift, • 50% Discount off any item at any time

Job Description JOB SUMMARY The Kitchen Supervisor will be responsible for assisting in all aspects of kitchen duties and will be hands-on in the kitchen. This role will support the management of the kitchen staff and preparing meals. This is a temporary, full-time, Exempt role, based in Gerlach, NV running from April to August, 2026. The deadline to apply for this role is 5:00 pm Pacific on April 3rd, 2026. DUTIES & ESSENTIAL JOB FUNCTIONS Crew Management (40%) • Coordinate and assign tasks as needed for successful completion of meal service, including but not limited to prepping, serving, cleaning., • Address crew issues, and interpersonal conflicts within the crew following the Burning Man Project conflict resolution and de-escalation process., • Appropriately give both affirming and constructive feedback to crew members., • Comply with TSA for proper waste removal., • Address logistical issues as they arise to ensure the completion of vital tasks, including assisting in meal preparation or service or obtaining supplies from Reno. Food Service (35%) • Contribute to food preparation, service, and cleanup duties as needed., • Ability to work on each station in the kitchen, including but not limited to dishwashing, prepping, cooking, serving, and cleaning., • Scale recipes and produce lists for shopping as needed., • Responsible for knowing crew counts and dietary needs and posting them in clearly visible locations in all kitchens daily; Ensured options are provided for all dietary needs., • Responsible for timing and portion control when present., • Assistance in organizing and planning food service for special events. Kitchen Administrative Duties 20%) • Assist the Kitchen Manager in creating menus, shopping lists, and meal prep lists., • Schedule crew as needed to accommodate meal service and crew time best off., • Submit receipts and expense reports to management., • Update all Kitchen documents weekly. Other Functions and Responsibilities (5%) • Deliver meals as needed., • Perform other duties as assigned. LEARNING AND TEACHING • Documentation - Drives the creation, publishing, and maintenance of process documentation related to assigned duties., • Teaching – Takes a leadership role in the acculturation and training of staff. Teaches live or e-learning classes, as requested. Promotes a culture of teaching and learning throughout the community., • Mentoring - Mentors subordinates in acquiring the knowledge, skills, and experience that will allow them to advance in the organization. Aids, encourages and inspires their team., • Learning – Pursues ongoing learning in their area of expertise, working to stay current on emergent knowledge, skills, and processes., • Speaking – Represents Burning Man as a subject matter expert and culture-bearer, as requested. QUALIFICATIONS REQUIRED • Ability to adjust schedule seasonally to relocate and work in Gerlach, Nevada., • Worked in a kitchen and understands workflow, timing and overall kitchen stress., • Must have experience operating a fryer, flat top, convection oven, or traditional oven, as well as possess basic knowledge of knife skills., • Abide by the rules and codes of conduct described in the Manager Toolkit, NVO Compass, Ranch Protocols, and the NVO Kitchen S.O.P. PREFERRED • It is helpful if the candidate has previously been to Burning Man or is familiar with its culture., • Experience leading a team, including teaching, coaching, mentoring, educating, and redirecting. Note: If you have gained the necessary experience to succeed in this role and have acquired this experience in other ways, we encourage you to apply and share all relevant experience in your application. REQUIRED LICENSES/CERTIFICATIONS • Valid driver’s license and a good driving record. COMPENSATION: Individual compensation decisions are dependent on a variety of factors, including prior experience and geographical location. The anticipated pay rate for this position is $21 to $23__ per hour. PHYSICAL REQUIREMENTS/WORK ENVIRONMENT • Off-playa: This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing. This position will be physically demanding and requires individuals with good physical health, and endurance. Work will include the need to find and meet with department representatives who may not be in the vicinity therefore this could include walking or using some form of transportation. Much of the work will be in outside weather conditions and will be exposed to fumes or airborne particles as well as possible extremes in temperature., • On-playa: This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing. This position will be physically demanding and requires individuals with good physical health, and endurance. Work will include the need to find and meet with department representatives who may not be in the vicinity therefore this could include walking or using some form of transportation. Much of the work will be in outside weather conditions and will be exposed to fumes or airborne particles as well as possible extremes in temperature. NOTICE FOR ALL APPLICANTS: • Burning Man Project celebrates the importance of creating a diverse environment and enthusiastically encourages Black, Indigenous, Peoples of Color, LGBTQIA+, Immigrant, women, and people with disabilities, of all ages, to apply., • Burning Man Project provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. 9KXsEkrcS8

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

Job Description Job purpose This position is dedicated to ensuring the bar is fully prepared for service, including preparing ingredients, maintaining stock levels, and upkeep of the bar area. The ideal candidate is detail-oriented, efficient, and passionate about contributing to a seamless, high-quality guest experience. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Include the following (other duties may be assigned): • Morning Opening Procedures: Arrive promptly to begin the morning setup, including turning on equipment, ensuring the bar area is clean and organized, and preparing bartender workstations., • Ingredient Preparation: Thoroughly wash, cut, and prepare fresh fruits, herbs, and other garnishes. Ensure all mixers, syrups, and juices are prepared fresh daily and readily available., • Stock and Setup: Replenish all bar supplies, including liquors, wines, beers, and non-alcoholic beverages, ensuring everything is ready for the day's service. Organize backstock and ensure easy access to frequently used items., • Equipment and Area Readiness: Verify that all bar tools and equipment are clean and in perfect working condition. Set out clean glassware and utensils in an organized manner for efficient use., • Sanitation and Safety Compliance: Implement and maintain cleanliness standards in all bar areas, adhering to health regulations. Perform any required safety checks on equipment and the environment., • Inventory Management: Conduct a morning inventory check, noting any shortages or overstock, and communicate needs to the Bar Manager or procurement team., • Assistance in Recipe Prep: Help prepare signature mixtures, infusions, and special drink ingredients specific to the day's menu., • Kitchen Support in Downtimes: During periods of low bar activity, assist with kitchen prep tasks, helping to prepare ingredients or completing simple food preparation tasks as needed., • Light Dishwasher Duties: Manage the washing and organization of glassware and other bar utensils to maintain a constant supply of clean items for service. Qualifications and Competencies • Excellent organizational and time management skills, with the ability to prioritize morning tasks effectively., • Strong attention to detail, ensuring that every aspect of the bar setup is perfect., • Ability to work independently and efficiently in the mornings., • 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., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time. The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. While performing the duties of this job, the employee is regularly required to talk and hear. The employee must frequently stand, bend, walk, use hands or fingers, handle or feel, talk, hear, see, and reach with hands and arms. The employee also occasionally requires lifting office products and supplies up to 50 pounds.

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.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Free uniforms, • Health insurance, • Opportunity for advancement, • Training & development Key Responsibilities 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. Demonstrate pizza-making skills, including dough handling, stretching, topping application, and baking. Ensure consistent execution of house dough formulas and fermentation processes. Train staff on proper pizza preparation techniques to maintain quality and uniformity. Monitor oven operations, including temperature control, rotation, and bake times, to ensure optimal product quality. Maintain high standards for pizza presentation, doneness, and flavor profile. Troubleshoot dough, oven, or production issues to prevent inconsistencies or delays. 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 in a full-service or pizza-focused restaurant. Knowledge & Skills: • Strong culinary and operational background with an ability in pizza making, • Excellent leadership, organization, and communication skills, • Proven experience managing costs, inventory, and staff performance, • Ability to thrive in a fast-paced, high-volume environment, • Commitment to maintaining quality, safety, and consistency

Job Description The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime’s history and impact on American society. The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas. For more information, visit Position Overview: The Kitchen Supervisor participates in the oversight and execution of the Museum’s delivery of food service amenities, with a keen focus on establishing the Museum’s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected, and memorable encounters. The Kitchen Supervisor’s direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items. The Supervisor works in conjunction with F&B management to provide coaching and professional development of line cooks and will collaborate with the Museum’s concessions operations. Reporting to the F&B Kitchen Manager, the Kitchen Supervisor is a key member of the F&B team, providing strong leadership in support of the mission, vision, and values of the organization. Major Tasks and Responsibilities: * Work with the F&B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement. * Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct. * Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering. * Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO’s, 86’s etc. * Provide operational oversight, training, and participate in performance management for BOH staff. * Provide constructive and positive feedback to line cooks on a regular and timely basis. * Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience. * Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members. * Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&B management team. * Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering. * Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members. * Work with management to develop, continually evaluate, and improve upon Speakeasy’s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable. * Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials. * Work with the F&B Kitchen Manager to ensure the proper purchasing, receiving, and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery. * Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact. * Serves as a role model for guest service behaviors and adherence to the Museum’s Core Values. * Collaborate with Kitchen Manager, F&B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs to maximize net revenues while ensuring that such events are executed within the Museum’s world-class guest experience expectations. * Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests. * Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment. * Other duties as assigned. Experience / Qualifications / Requirements: * A minimum of 2 years of experience in food and beverage discipline. * Proven ability in developing, building, motivating, training, and supervising a strong team of employees. * Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues. * Demonstrable sensitivity and awareness of issues relating to access and inclusion. * Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills are necessary for responding authoritatively under stress. * Strong interpersonal skills and a proven ability to engage individuals of diverse backgrounds and experiences. * Creative, energetic attitude with an aptitude for innovation. * Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience. * Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities. * Proficient with restaurant management software, and POS equipment. * Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs. * Able to work in confined locations. * Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and refrigerated spaces. * Must obtain an Food Handler’s Card prior to start date. * Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe Alcohol (Nevada Restaurant Association) Education: Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials. Powered by JazzHR 1OvV4w8JPC

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 We are looking for a Kitchen Manager for PUB 365 who will be responsible for all back-of-house operations in a restaurant or food service establishment. ESSENTIAL DUTIES & RESPONSIBILITIES • The Kitchen Manager will lead and train kitchen staff, ensure food preparation, quality and presentation of a variety of food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to the restaurants standardized recipes., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen., • Ability to communicate clearly and effectively with staff, suppliers, and other departments within the restaurant., • Ability to identify and resolve problems quickly and efficiently, especially during busy periods., • Follows proper plate presentation and garnish set up for all dishes., • Monitor food quality, portion sizes, and plating to ensure consistency and compliance with health department standards., • Maintain sanitation and safety standards in the kitchen area., • Manage kitchen costs and keep weekly and monthly cost reports., • Handle inventory management and ordering of food supplies and kitchen equipment., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off peak periods as needed., • Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able 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. Must obtain a Southern NV Health Dept Food Handlers Certification (present card at interview): Health Card Information. Must have flexible work hours and be available to work mornings, nights, weekends, and holidays.

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

Job Description $15 - $17 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Porter is responsible for maintaining the ¡VIVA! kitchen. This position will clean and sanitize the kitchen equipment, dining ware, and food preparation areas, as well as dispose of waste. Primary Job Duties: – Includes, but is not limited to: • Ensure all dining ware, kitchen equipment, kitchen surfaces, and floors are clean and sanitized throughout the outlet., • Empty, wash, and return waste receptacles throughout outlet., • Breakdown and organize cardboard boxes for recycling., • Operate mechanical vehicles for transporting large bins of product under strict safety guidelines., • Keep wash area and mop closets clean and organized., • Assist with any special cleaning projects, as assigned., • Adhere to safe handling, usage, and storage requirements of all chemicals and notify manager on duty when items need to be replenished., • Participate in pre-shift meetings., • Address any major odors and safety issues, as it relates to broken glassware and spills, in a prompt manner., • Take corrective action and notify management of any issues with the facility, equipment, or safety hazards., • Maintain a clean, sanitized and safe working environment in all food and beverage areas., • Maintain the proper operation of cleaning equipment/dish machines daily., • Adhere to ¡VIVA! company guidelines as stated in team member training manual and handbook., • Obtain and maintain position-specific licensing., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. Required: • At least six months of experience in Stewarding or in a similar heavy-duty cleaning field., • Ability to read and understand safety rules, operating and maintenance instructions, and procedure manuals., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays.

Job Description Position Overview: The Kitchen Manager participates in the oversight and execution of the Museum's food service operations, with a primary focus on maintaining and enhancing the Museum's food offerings in our Concessions, Event Plaza, Speakeasy, and private event operations. As a Kitchen Manager, you will contribute to creating a unique, world-class guest experience by delivering exceptional service and ensuring memorable encounters. The Kitchen Manager’s responsibilities may include the daily and special event operations of those areas involved in providing food amenities to Museum guests, namely the Speakeasy, Speakeasy Kitchen, 2nd floor Concessions, Event Plaza, food service for public programs, private and special event operations. The Kitchen Manager participates in the oversight, performance coaching and professional development of line cooks and other employees who operate in the back of the house, for the 2nd floor Concessions and Underground kitchen. Reporting to the F&B Director, the Kitchen Manager is a key member of the management team, providing strong leadership in support of the mission, vision, and values of the organization. Major Tasks & Responsibilities: • Foster a culture of world-class service, ensuring exceptional guest interactions and maintaining a strong connection between the Museum and the public., • Work with the F&B Director to develop and deliver unique and memorable guest interactions, which highlight thematic food recipes, techniques, ingredients, and stories, imparting these to front of house staff for their guest engagement., • Oversee the presentation and staffing of all active kitchen areas at the Museum, setting standards and expectations for staff conduct providing guidance, coaching, and modeling exceptional hospitality behaviors., • Provide daily supervision and professional development of kitchen staff, ensuring appropriate supervision, coaching, and modeling of behaviors that are consistent with exceptional hospitality., • Oversee the kitchen operations, ensuring proper purchasing, inventory control, food safety, cleaning, and receiving that is highly efficient, diligent, and consistent for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationship with distributors, vendors and other outside parties to ensure reliable supply delivery., • Take an active role in scheduling, payroll approvals, and coordinating time off requests, ensuring appropriate staffing levels within budget constraints., • Support compliance with City of Las Vegas and Southern Nevada Health District regulations, including staff work cards, and food safety., • Contribute to refining standard operating procedures and providing specific training opportunities to improve staff performance., • Collaborate on the development and enhancement of the Museum's food offerings, including the cocktail program, food menu, and catering menu in the various F&B locations., • Work with F&B management, Sales, and Exhibits & Programs departments to develop menus for Museum events that maximize net revenues and maintain cost parameters. While ensuring world-class food offerings for facility rentals, public programs, and special events., • Stay informed about organizational and community happenings to provide guests with relevant information and actively promote upcoming programs and events., • Demonstrate leadership in fostering an innovative, inclusive, and excellent work environment., • Minimum of 4 years of experience in food service, catering, events, or related disciplines, with at least 2 years in a leadership role., • Proven track record of developing, motivating, and supervising a strong team of employees, with at least 2 years of supervisory experience preferred., • Strong leadership and management skills, with the ability to engage individuals from diverse backgrounds and handle workplace issues effectively., • Sensitivity and awareness of issues related to access and inclusion., • Ability to problem-solve and take ownership of situations, demonstrating sound judgment and authoritative responses under stress., • Excellent interpersonal, facilitation, and public speaking skills., • Creative mindset with a passion for innovation., • Enthusiasm for creating an unrivaled museum with an outstanding guest experience., • Comfortable working in a dynamic and evolving organization, embracing flexibility, teamwork, and a positive attitude., • Proficiency in MS Word, Excel, and Powerpoint, • Able to constantly operate a computer, phone, or other office productivity machinery., • Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs., • Able to work in confined locations., • Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and within refrigerated spaces., • Able to lead building evacuations and respond to other emergency situations., • Must have or obtain Food Handler’s Card upon placement. Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials. Powered by JazzHR RcsCcQ581R

Job Description Position: Kitchen Manager / Lead Pizza Maker Compensation: $55,000 base salary plus tip participation (estimated additional $15K–$20K annually based on projected sales) Benefits: 401(k), insurance options, and professional development opportunities Role Summary: We are seeking a passionate and highly skilled Kitchen Manager / Lead Pizza Maker to oversee daily kitchen operations for a fast-growing, artisan pizza concept rooted in traditional techniques and modern creativity. This role is responsible for leading a small, high-performing culinary team while maintaining exceptional standards in dough production, fermentation, pizza execution, and overall kitchen operations. The ideal candidate brings strong artisan dough experience, leadership ability, and a genuine passion for pizza craft. This is an exciting opportunity for a rising culinary leader who values tradition while embracing innovation and brand growth. What you bring to the table: • Strong hands-on expertise in artisan pizza production, including dough handling, fermentation, stretching, topping application, and baking, • Experience producing high-volume, New York–style or similar artisanal pizzas while maintaining consistency and quality, • Ability to lead and supervise a small kitchen team, • Ability to oversee prep, service, and closing procedures while maintaining kitchen organization and cleanliness, • Familiarity with health department regulations, food safety practices, and sanitation requirements, • Strong administrative and organizational skills to support scheduling, reporting, and operational efficiency Why you’ll love working here: • Opportunity to lead within a fast-growing artisan pizza concept rooted in tradition and craft, • Competitive pay structure with tip participation and growth potential, • Supportive leadership culture focused on mentorship, training, and professional development, • Health stipend and comprehensive insurance offerings, • 401(k) retirement plan, • Collaborative, hospitality-driven culture that values accountability, teamwork, and character development Required Work Experience: • 2+ years of kitchen leadership experience in a pizza-focused or full-service restaurant environment, • Demonstrated experience working with artisan dough and fermentation techniques, • Experience managing kitchen operations including inventory, ordering, and cost awareness, • Proven ability to supervise and train culinary teams in a fast-paced environment Preferred Work Experience: • Experience in high-volume artisan pizza concepts producing large-format pies, • Background in scratch cooking or fermentation-driven cuisine, • Bilingual communication skills are a big plus, • Experience supporting new or growing restaurant concepts Personal Qualities: • Passionate about pizza craft, dough fermentation, and culinary tradition, • Natural mentor who enjoys teaching and developing team members, • Organized, accountable, and detail-oriented, • Strong leadership presence within a small team environment, • Adaptable, creative, and excited to grow with an evolving brand

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

Job Description Job purpose This position is dedicated to ensuring the bar is fully prepared for service, including preparing ingredients, maintaining stock levels, and upkeep of the bar area. The ideal candidate is detail-oriented, efficient, and passionate about contributing to a seamless, high-quality guest experience. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Include the following (other duties may be assigned): • Morning Opening Procedures: Arrive promptly to begin the morning setup, including turning on equipment, ensuring the bar area is clean and organized, and preparing bartender workstations., • Ingredient Preparation: Thoroughly wash, cut, and prepare fresh fruits, herbs, and other garnishes. Ensure all mixers, syrups, and juices are prepared fresh daily and readily available., • Stock and Setup: Replenish all bar supplies, including liquors, wines, beers, and non-alcoholic beverages, ensuring everything is ready for the day's service. Organize backstock and ensure easy access to frequently used items., • Equipment and Area Readiness: Verify that all bar tools and equipment are clean and in perfect working condition. Set out clean glassware and utensils in an organized manner for efficient use., • Sanitation and Safety Compliance: Implement and maintain cleanliness standards in all bar areas, adhering to health regulations. Perform any required safety checks on equipment and the environment., • Inventory Management: Conduct a morning inventory check, noting any shortages or overstock, and communicate needs to the Bar Manager or procurement team., • Assistance in Recipe Prep: Help prepare signature mixtures, infusions, and special drink ingredients specific to the day's menu., • Kitchen Support in Downtimes: During periods of low bar activity, assist with kitchen prep tasks, helping to prepare ingredients or completing simple food preparation tasks as needed., • Light Dishwasher Duties: Manage the washing and organization of glassware and other bar utensils to maintain a constant supply of clean items for service. Qualifications and Competencies • Excellent organizational and time management skills, with the ability to prioritize morning tasks effectively., • Strong attention to detail, ensuring that every aspect of the bar setup is perfect., • Ability to work independently and efficiently in the mornings., • 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., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time. The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. While performing the duties of this job, the employee is regularly required to talk and hear. The employee must frequently stand, bend, walk, use hands or fingers, handle or feel, talk, hear, see, and reach with hands and arms. The employee also occasionally requires lifting office products and supplies up to 50 pounds.

Job Description King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King’s Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Kitchen Manager: • Competitive Salary $70,304 - $80,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. * Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 2 years experience as a cook supervisor/Manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches

Job DescriptionKitchen Managers - Pizza Restaurant The Kitchen Manager oversees all back of house operations to ensure the consistent preparations of high quality pizzas and menu items. This role is responsible for supervising kitchen staff, maintaining food safety standards, managing inventory, and ensuring smooth kitchen workflow during all shifts. The Kitchen Manager leads by example, creating a clean, efficient, and positive work environment. MUST HAVE PIZZA EXPERIENCE! key Responsibilities Oversee daily kitchen operations, including food prep, cooking, and station organization Ensure pizzas and all menu items are prepared to recipe specifications and quality standards Train, supervise, and schedule kitchen staff. provide coaching and performance feedback Maintain cleanliness and organization of all kitchen areas i. compliance with health codes Manage inventory, place orders, and monitor food costs and waste Ensure proper food storage, labeling, and rotations FIFO Coordinate with Management to meet service goals and handle rush periods effectively Qualifications: Previous kitchen leadership experience, preferably in pizza making. Strong communication team management skills. Ability to work in a fast paced kitchen. Knowledge of food safety standards. Reliable, organized.

Job Description SUMMARY: The Executive Chef is responsible for oversight of the complete back-of-house operation, including controlling all food-related costs, back-of-house team members, labor costs, food quality, and overall condition of the kitchen area. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Perform daily line checks and safety walk-throughs., • Responsible for the food budget and cost control of food and labor., • Investigate and review all sub-standard food with the BOH team., • Monitor food waste and implement solutions to reduce it., • Work with the Director of Food & Beverage on menu development and engineering., • Keep the kitchen running smoothly and adequately stocked with all necessary goods., • Create an environment of trust and mutual respect., • Responsible for the complete life cycle of all team members, including hiring, training, coaching/counseling, skill development, and terminations., • Monitor and maintain the highest standards of food and beverage quality, guest service, cost control, and service consistency., • Manage staffing levels and controllable costs to ensure they align with the budget., • Complete nightly logs and manager reports., • Monitor and enforce inventory controls., • Ensure accurate, up-to-date information on menu items and food allergens., • Recognize and cultivate regular guests and repeat business., • Respond to guest concerns/complaints and correct errors or resolve complaints., • Comply with all safety and health department procedures and all state and federal liquor laws., • Maintain company safety and sanitation standards., • Ensure complete and proper checkout procedures., • Assists and/or completes additional tasks as assigned. KNOWLEDGE / COMPETENCIES • Ability to communicate effectively across all levels of the business., • Skilled innovator and creative presence., • Expert knowledge of menu creation and engineering., • Exceptional organizational, PC, and operational skills., • Ability to align food and beverage offerings to each brand and guest demographic., • Ability to follow food and beverage trends to remain relevant., • Ability to train others on new recipes and/or recipe enhancements., • Ability to translate guest feedback into successful results., • Detail-oriented with proven time management skills., • Teamwork and collaboration skills., • Establishes leadership, direction and accountability for the Sous Chefs, stewarding and culinary team in each of the respective areas., • Provides mentorship to direct reports., • Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws QUALIFICATIONS: 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 of this job. • Proof of eligibility to work in the United States., • 21+ years of age., • Valid Driver’s License., • Direct, proven successful experience with costing, working with financials, and purchasing., • Good communicator with strong writing and speaking skills. Bilingual (oral & written) a plus., • Expert in restaurant technologies., • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls., • Knowledge of state and local laws as they apply to labor and health code regulations., • Experience with POS systems and back office reporting systems., • Proper lifting techniques., • Guest relations., • Sanitation and safety., • Full-service restaurant operations., • Ability to communicate effectively and assertively in the English language, both verbally and in writing, with staff, clients, and the public., • Strong business acumen., • Ability to build relationships with vendors., • Ability to work independently and as a team. EDUCATION and/or EXPERIENCE Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. * High School Diploma or equivalent required. * Culinary Degree preferred. * Minimum of three (3) to five (5) years combined relevant experience. CERTIFICATES, LICENSES, REGISTRATIONS: • Clark County Nevada Food Handler’s Manager Card, • Clark County Nevada Non-Gaming Employee Card, • Alcohol Awareness Certification, • Valid Driver License LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. COMPUTER SKILLS Proficient in MS Office, Teams, and Outlook. The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.