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  • Line Cook
    Line Cook
    hace 3 horas
    Jornada parcial
    Las Vegas

    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: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable)., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures., • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance., • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift., • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service., • Prepare all menu items following recipes and yield guides, according to department standards., • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's., • Minimize waste and maintain controls to attain forecasted food cost., • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners., • The noise level in the work environment is usually loud., • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years' experience in high volume or upscale kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

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  • General Manager | WAKUDA
    General Manager | WAKUDA
    hace 1 día
    Jornada completa
    Las Vegas

    WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo's Golden Gai district and rooted in the philosophy of omotenashi—the Japanese art of anticipatory hospitality. At WAKUDA, every detail matters. From culinary precision and beverage excellence to service choreography and guest engagement, our standard is uncompromising. WAKUDA is where Japanese tradition, modern luxury, and exceptional hospitality converge. Position Summary The General Manager serves as WAKUDA's senior operational leader and is responsible for driving all aspects of restaurant performance, guest experience, team leadership, and financial results. This role requires an exceptional hospitality executive capable of leading a luxury, high-volume operation while upholding the integrity, precision, and elevated standards that define the WAKUDA brand. The General Manager is accountable for creating a culture of excellence, ensuring flawless service execution, and delivering strong business performance across all operational disciplines. The ideal candidate is a highly visible, hands-on leader with deep operational expertise, refined service standards, strong business acumen, and a passion for luxury hospitality. Primary Responsibilities: Leadership & Culture • Lead, inspire, and develop all front-of-house and operational leadership teams., • Establish a culture rooted in accountability, professionalism, discipline, and excellence in hospitality., • Serve as the standard bearer for WAKUDA's service philosophy and brand values., • Foster strong team engagement, retention, and leadership development across the organization., • Coach managers and department leaders to consistently elevate performance. Guest Experience & Luxury Service Execution • Ensure flawless execution of all service periods while maintaining exceptional hospitality standards., • Drive service culture rooted in precision, personalization, and anticipatory guest care., • Maintain a highly visible floor presence during service., • Build meaningful relationships with VIP guests, hotel leadership, and key stakeholders., • Resolve guest concerns with sound judgment, urgency, and professionalism., • Continuously elevate service standards consistent with luxury and Forbes-caliber expectations. Operational Excellence • Oversee all daily restaurant operations to ensure seamless execution across dining room, lounge, bar, and private dining., • Ensure strong communication and alignment between front-of-house and culinary leadership., • Maintain excellence in staffing, scheduling, service flow, and operational readiness., • Drive continuous improvement in systems, procedures, and execution standards., • Ensure compliance with all operational policies and brand standards. Financial Performance & Business Management • Own restaurant P&L performance, including revenue, labor, controllable expenses, and profitability., • Drive top-line sales through service excellence, guest retention, and strategic initiatives., • Monitor labor productivity, scheduling efficiency, and payroll controls., • Analyze business trends and implement strategies to improve performance., • Ensure disciplined expense management without compromising guest experience. Talent Development & Organizational Leadership • Recruit, hire, train, and retain exceptional hospitality talent., • Build a strong leadership bench through coaching and succession planning., • Conduct performance reviews and structured development conversations., • Hold leadership accountable to measurable performance standards., • Create a culture of continuous learning and growth. Strategic Partnership & Brand Stewardship • Partner closely with ownership, executive leadership, culinary leadership, and Venetian stakeholders., • Act as a trusted business leader capable of translating strategy into operational execution., • Protect and elevate WAKUDA's reputation as a world-class luxury dining destination., • Support special events, activations, media opportunities, and VIP engagements. Compliance & Risk Management • Ensure compliance with all company policies, health regulations, licensing, and safety procedures., • Maintain audit-ready operational standards., • Proactively identify operational risks and implement corrective actions. Qualifications & Experience Required • Minimum 7–10 years of progressive hospitality leadership experience, • Proven General Manager or senior operational leadership experience in luxury or upscale dining, • Strong P&L management experience with ownership of multi-million-dollar business performance, • Exceptional leadership, communication, and organizational skills, • Strong financial acumen and operational discipline, • Demonstrated success leading high-performing hospitality teams Preferred • Luxury hotel, Michelin-starred, Forbes-rated, or fine dining experience strongly preferred, • Experience within chef-driven or internationally recognized brands, • Strong understanding of wine, sake, and luxury beverage service, • Experience working in Las Vegas luxury hospitality environments preferred Personal Attributes • Executive presence, • Strong emotional intelligence, • Highly disciplined and detail-oriented, • Calm and composed under pressure, • Service-obsessed and guest-centric, • Strategic yet hands-on, • Strong business judgment, • Relentless commitment to excellence Physical Requirements • Ability to stand and walk for extended periods, • Ability to lift and carry up to 25 pounds, • Frequent movement throughout service areas, • Availability to work nights, weekends, holidays, and extended service periods Why Join WAKUDA As General Manager of WAKUDA, you will lead one of the most distinctive modern Japanese luxury dining concepts in the world. This is an opportunity to shape culture, develop exceptional talent, and drive performance within a brand where precision, hospitality, and excellence define every guest experience.

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  • Executive Chef | CHICA
    Executive Chef | CHICA
    hace 1 día
    Jornada completa
    Las Vegas

    CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings bold, vibrant Latin American flavors to one of the world's premier dining destinations. Created by 50 Eggs Hospitality Group, CHICA offers a refined yet energetic culinary experience that celebrates Latin cuisine as a unified cultural expression, drawing inspiration from Venezuela, Peru, Brazil, Mexico, Argentina, and beyond. The menu blends classic Latin dishes with contemporary culinary techniques, complemented by a dynamic wine and craft cocktail program. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated culinary execution with the warmth, energy, and hospitality of Latin culture. Position Overview The Executive Chef is the senior culinary leader responsible for CHICA Las Vegas's overall culinary direction, operational performance, food quality, and kitchen team development. This position requires an accomplished culinary professional with extensive expertise in Latin American cuisine, exceptional fine-dining technical skills, strong financial acumen, and a proven track record of leading high-volume restaurant operations. The Executive Chef protects CHICA's culinary identity while maintaining exceptional standards of flavor, consistency, presentation, and operational discipline. This highly hands-on leadership position requires an active presence in the kitchen and direct involvement in daily culinary execution. The successful candidate must combine exceptional culinary craftsmanship with strong leadership, financial accountability, and the ability to develop a high-performing team. The ideal candidate brings experience from respected fine dining establishments, a deep understanding of Latin American culinary traditions, and an unwavering commitment to excellence. Primary Job Duties Duties include, but are not limited to, the following: Culinary Excellence & Execution • Lead all culinary operations, ensuring exceptional food quality, consistency, flavor, temperature, and presentation., • Maintain uncompromising standards across breakfast, lunch, dinner, and weekend brunch., • Demonstrate extensive knowledge of Latin American cuisine, ingredients, cooking techniques, and regional culinary traditions., • Maintain an active presence during service, providing direction, coaching, and immediate quality control., • Ensure strict adherence to standardized recipes, preparation methods, portion controls, and presentation specifications., • Oversee daily tastings, line checks, and culinary quality assurance., • Maintain exceptional standards for premium proteins, seafood, specialty ingredients, and fresh produce., • Integrate refined fine dining techniques with authentic Latin flavors., • Ensure consistent execution during high-volume service without compromising quality. Culinary Leadership & Talent Development • Lead, mentor, and develop Executive Sous Chefs, Sous Chefs, and culinary team members., • Recruit and retain exceptional culinary talent with experience in high-standard restaurant environments., • Establish clear expectations for performance, professionalism, accountability, and execution., • Develop structured training programs focused on technical skills, recipe adherence, food quality, and leadership development., • Conduct performance evaluations and provide constructive feedback., • Identify high-potential employees and establish succession planning opportunities., • Foster a kitchen culture built on discipline, respect, teamwork, cleanliness, and continuous improvement., • Maintain accountability for scheduling, staffing, labor productivity, and employee performance. Menu Development & Brand Integrity • Protect and uphold CHICA's culinary identity, philosophy, and established brand standards., • Collaborate with executive leadership on menu development, seasonal offerings, and culinary innovation., • Ensure menu development reflects the authenticity, diversity, and bold flavors of Latin American cuisine., • Develop and refine recipes, cooking techniques, and presentation standards., • Evaluate guest feedback, culinary trends, and menu performance to identify improvement opportunities., • Support exclusive dining experiences, VIP events, chef-driven activations, and special culinary programs., • Maintain consistency across all dining periods while contributing to the brand's continued evolution. Financial Performance & Cost Management • Maintain accountability for culinary financial performance, including food cost, labor cost, inventory, and controllable expenses., • Develop and manage culinary budgets, forecasts, and operational financial targets., • Analyze food cost reports, inventory variances, purchasing trends, and labor productivity., • Implement effective purchasing, portion control, and waste reduction procedures., • Manage supplier relationships to ensure exceptional product quality and competitive pricing., • Oversee menu costing, recipe profitability, and product utilization., • Identify opportunities to improve operational efficiency without compromising culinary standards., • Collaborate with restaurant leadership on financial planning and profitability initiatives. Kitchen Operations & Operational Excellence • Oversee daily kitchen operations, production schedules, staffing, and service readiness., • Ensure all culinary stations maintain exceptional standards of organization, cleanliness, and preparation., • Monitor kitchen workflow, ticket pacing, and communication between culinary and service teams., • Maintain proper inventory levels, receiving procedures, product rotation, and storage standards., • Ensure kitchen equipment is properly maintained and operational., • Implement systems that improve efficiency, consistency, and accountability., • Maintain compliance with company policies, culinary procedures, and operational standards., • Lead by example through professionalism, urgency, organization, and attention to detail. Guest Experience & Hospitality Collaboration • Collaborate with the General Manager and front-of-house leadership to deliver exceptional dining experiences., • Maintain a visible culinary presence and engage with VIP guests and high-profile clientele when appropriate., • Support menu education and culinary training for service professionals., • Ensure effective communication regarding allergies, dietary restrictions, special requests, and guest preferences., • Participate in special events, private dining experiences, and culinary activations., • Ensure every culinary experience reflects CHICA's commitment to exceptional hospitality. Food Safety, Sanitation & Compliance • Maintain strict compliance with applicable food safety, sanitation, and health department regulations., • Ensure proper handling, storage, temperature control, and preparation of all food products., • Establish and enforce food safety procedures throughout culinary operations., • Maintain exceptional kitchen cleanliness and organization., • Ensure compliance with workplace safety standards and company policies., • Conduct regular inspections and address deficiencies immediately. Candidate Profile The ideal candidate is a highly accomplished Executive Chef with extensive Latin American culinary expertise, exceptional fine-dining technique, and the operational discipline to lead a high-volume restaurant. This individual must demonstrate strong leadership presence, financial intelligence, organizational excellence, and the ability to develop a culinary culture where exceptional food quality and consistent execution are non-negotiable. Required Qualifications • Minimum 8–10 years of progressive culinary experience, including at least 4 years in senior culinary leadership., • Previous experience as an Executive Chef or senior culinary leader within luxury fine dining, internationally recognized restaurants, or high-volume chef-driven concepts., • Advanced knowledge of grilling, premium proteins, seafood preparation, sauces, flavor development, and contemporary cooking techniques., • Proven success managing high-volume culinary operations while maintaining exceptional food quality., • Demonstrated ability to recruit, develop, and retain high-performing culinary teams., • Strong financial acumen, including P&L management, food cost, labor control, budgeting, forecasting, and inventory management., • Advanced understanding of menu development, recipe costing, purchasing, and operational efficiency., • Exceptional organizational, communication, and leadership skills., • Ability to remain composed, decisive, and effective during demanding service periods., • Strong understanding of food safety regulations and sanitation standards., • Flexible availability, including mornings, evenings, weekends, holidays, and special events. Preferred Qualifications • Experience in Michelin-recognized restaurants or internationally acclaimed fine dining establishments., • Culinary experience within respected restaurant groups such as Michael Mina, Jean-Georges, Thomas Keller, or comparable high-standard organizations., • Previous culinary leadership experience within the Las Vegas luxury hospitality market., • Experience managing large culinary teams and sophisticated multi-station kitchen operations., • Demonstrated success executing multiple daily service periods in high-volume environments., • Experience working with premium suppliers and specialty Latin American ingredients., • Culinary Arts degree or equivalent professional training. Leadership Competencies • Culinary Excellence: Exceptional technical expertise and uncompromising food quality standards., • Leadership & Talent Development: Ability to inspire, mentor, and develop high-performing culinary professionals., • Operational Discipline: Strong organization, execution, and accountability., • Financial Acumen: Ability to manage culinary profitability and operational costs., • Brand Stewardship: Commitment to protecting CHICA's culinary identity and reputation., • Innovation: Ability to balance Latin culinary traditions with contemporary techniques., • Attention to Detail: Precision in food preparation, flavor development, and presentation., • Accountability: Ownership of culinary performance, team development, and operational results., • Executive Presence: Professionalism, composure, and credibility with guests and leadership. Work Environment & Physical Requirements • Fast-paced, high-volume fine dining environment., • Extended periods of standing and walking throughout culinary operations., • Frequent exposure to heat, kitchen equipment, refrigeration, and food production areas., • Ability to occasionally lift and carry up to 50 pounds., • Availability to work mornings, evenings, weekends, holidays, and special events., • Reasonable accommodations may be made to enable qualified individuals to perform essential job functions. Why Join CHICA? CHICA offers an exceptional opportunity to lead culinary operations at a recognized Latin fine-dining destination at The Venetian Resort in Las Vegas. As Executive Chef, you will directly influence culinary direction, menu innovation, team development, financial performance, and the continued success of a chef-driven restaurant known for bold flavors and vibrant hospitality. We are seeking a chef's chef—an accomplished, hands-on culinary leader whose deep knowledge of Latin cuisine, commitment to exceptional flavor, and relentless pursuit of excellence are evident in every dish and every service.

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  • Sushi Cook
    Sushi Cook
    hace 2 días
    Jornada parcial
    Las Vegas

    Job Description | Sushi Cook | WAKUDA About WAKUDA | $27 per hour WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo's Golden Gai district and rooted in the philosophy of omotenashi. At WAKUDA, culinary execution is driven by precision, discipline, artistry, and hospitality. Every dish reflects a deep respect for Japanese culinary tradition while embracing modern luxury dining standards. Position Summary The Sushi Cook is responsible for supporting the execution of WAKUDA's sushi and Japanese culinary program through disciplined preparation, product handling, and station execution. This role requires strong foundational knowledge of sushi, knife skills, attention to detail, and the ability to operate efficiently in a luxury, high-performance kitchen environment. The Sushi Cook will work closely with the Head Sushi Chef and culinary leadership team to maintain consistency, food quality, cleanliness, and operational excellence while contributing to an elevated guest experience rooted in precision and hospitality. Reporting Structure Reports To: Executive Chef Key Relationships • Sushi Team, • Culinary Leadership Team, • Stewarding Team, • Front of House Team * Primary Responsibilities Sushi Preparation & Culinary Execution • Prepare sushi, sashimi, nigiri, rolls, and related mise en place according to established recipes and presentation standards., • Execute precise knife cuts and proper fish handling techniques with consistency and care., • Prepare rice, sauces, garnishes, and supporting ingredients to specification., • Maintain organization, cleanliness, and readiness of assigned station throughout service., • Support prep and service needs across additional kitchen stations as directed by culinary leadership. Product Handling & Quality Control • Handle seafood and raw ingredients in accordance with strict freshness, storage, and sanitation standards., • Monitor product quality, rotation, labeling, and proper storage procedures., • Ensure all dishes meet WAKUDA's standards for presentation, consistency, and execution., • Assist with inventory management, stock rotation, and replenishment of products and supplies. Service Coordination & Communication • Coordinate with front-of-house teams to ensure smooth order flow and timely execution., • Accommodate guest allergies, dietary restrictions, and special requests with accuracy and urgency., • Communicate operational needs, equipment concerns, or product issues to culinary leadership promptly., • Contribute to a collaborative and respectful team environment during all service periods. Operational Standards & Compliance • Adhere to all food safety, HACCP, sanitation, and health department regulations., • Maintain compliance with company policies, kitchen procedures, and operational standards., • Complete opening, mid-shift, and closing duties with discipline and attention to detail., • Assist with training and onboarding of new team members as requested. * Qualifications & Experience Required • Minimum 2 year of sushi prep or sushi line cook experience., • Basic understanding of Japanese culinary techniques, knife skills, and fish handling., • Strong communication skills with the ability to communicate effectively in English., • Ability to work efficiently in a fast-paced, high-volume kitchen environment., • Professional appearance, demeanor, and commitment to hospitality., • Food Handler Certification required upon employment., • Must be at least 21 years of age. Preferred • 3+ years of sushi-cooking experience in a luxury or fine-dining environment., • Formal culinary training, apprenticeship, or Japanese culinary education preferred., • Experience working in high-end Japanese or omakase-driven concepts., • Understanding of traditional Japanese culinary philosophy and service culture. Personal Attributes • Exceptional attention to detail, • Strong work ethic and sense of urgency, • Calm and composed under pressure, • Team-oriented mindset with strong communication skills, • Passion for Japanese cuisine, craftsmanship, and continuous learning, • Commitment to precision, cleanliness, and consistency Work Conditions The work environment characteristics described here are representative of those encountered while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Regular exposure to heat, steam, refrigeration, and kitchen equipment, • Fast-paced, high-volume luxury dining environment, • High noise levels during active service periods, • Frequent standing, bending, reaching, and repetitive knife work * Physical Requirements • Ability to stand for extended periods of time, • Ability to lift and carry up to 50 pounds, • Manual dexterity required for knife handling and detailed preparation work, • Availability to work nights, weekends, and holidays * Why Join WAKUDA As a Sushi Cook at WAKUDA, you will work within one of the most distinctive modern Japanese dining concepts, alongside culinary professionals committed to precision, discipline, and exceptional hospitality. This role offers the opportunity to develop within a luxury, chef-driven environment rooted in Japanese culinary tradition and an elevated guest experience.

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