Sanitation jobs in Las Vegas, Nevada - Page 9Create job alerts

Job Description Looking for barbers licensed in Nevada to be a part of the V's Barbershop team at our Mountains Edge or Silverado locations Great career opportunity with professional barbers who love what they do! Must be versed in all types of haircuts Will be expected to deliver high quality service to include hot towel shaves, beard trims, head shaves and fades We have high traffic of quality clientele Pay starts hourly or commission, whichever is higher in order to give you time to build your clientele and have guaranteed money. Commission on all products Job Types: Full-time, Part-time, Commission Pay: $75,000.00 - $110,000.00 per year + 401K program for retirement COVID-19 considerations: To keep our Barbers in a safe working environment, we have adopted all required COVID-19 sanitation standards and practices Company DescriptionV's Barbershop is a best in class Barbershop strategically operated to provide services to top tier clientele.V's Barbershop is a best in class Barbershop strategically operated to provide services to top tier clientele.

Job Description Position Overview: The Barback at Voltaire, an upscale nightlife venue within The Venetian Casino, is entrusted with the key responsibility of supporting the Bartender team and enhancing the guest experience through exceptional beverage service to both patrons and coworkers. The Barback will keep the bar areas fully stocked with appropriate glassware, liquors and mixers. Key Responsibilities: • Complete all assigned opening and closing duties, • Efficiently prep bar areas with all items needed, • Elevate the guest experience by providing exceptional service, proactively identifying guest service opportunities, and exhibiting exemplary interpersonal skills with a warm and professional demeanor., • Thrive in a fast-paced, bustling, and occasionally high-pressure environment., • Interact in a courteous manner towards all guests, managers, and co-workers., • Execute service guidelines meticulously, paying extreme attention to detail., • Take out trash or recycling whenever necessary, and wash hands afterwards., • Monitor and maintain cleanliness, sanitation, and organization of all service areas following the SNHD Guidelines, • Complete running side work throughout the evening as assigned., • Assist Bartenders in beverage service., • Monitor inventory levels, ensuring the bar is consistently well-stocked,, • Notify management to any pertinent information related to the shift in real time., • Follow all responsible alcohol practices., • Adhere to safe work practices, promoting a hazard-free environment and preventing self-injury and unsafe work methods., • Be willing to engage in choreographed movement in the space., • All other duties assigned Required Skills and Qualifications: • Minimum age of 21 years., • High school diploma or equivalent.[JC1], • Possession of a Health card, Alcohol Awareness (TAM) card, and any other required certifications or licenses., • Two (2) years of experience in a high-volume setting., • In-depth knowledge of beverages, including high-end wines/champagnes, liquor brands, beer, non-alcoholic beverages, glassware, terminology, and garnishes., • Superior customer service skills with confidence in a guest-facing role., • Effective verbal and written communication skills., • Strong interpersonal skills to communicate effectively with diverse guests and team members., • Ability to lift or carry up to 50 pounds unassisted., • Navigate all areas of the property and move any furniture if needed., • Maintain composure under pressure and meet deadlines., • Stand, walk, stretch, bend, and kneel for extended periods., • Work in a fast-paced and busy environment., • Work indoors, exposed to various environmental factors like noise and smoke.

Job DescriptionResidential Trash Bin Cleaning Sales Program The GSB Sales Internship provides driven individuals the opportunity to develop essential skills in sales, persuasion, work ethic, and professional communication — all while representing a high-demand residential service: professional trash bin cleaning and sanitizing.This 2026 summer program equips you with real-world sales experience, measurable performance metrics, and leadership development that will strengthen your résumé and set you apart in your future career. Gain hands-on experience, build confidence, and create meaningful income while providing homeowners with a valuable, recurring service. Start building your future with GSB Sales today. Internship Job Expectations • Develop, refine, and enhance sales skills to generate revenue through residential trash bin cleaning service contracts, • Educate homeowners on the health, sanitation, and odor-control benefits of professional bin cleaning, • Promote team success through friendly competition and a growth-focused mindset, • Remain coachable and actively contribute ideas to strengthen team performance, • Engage directly with homeowners and provide excellent customer service, • Identify opportunities to improve customer experience and internal sales processes, • Demonstrate mastery of sales systems to advance to higher performance tiers, • Competitive Pay Scale, • Average returning intern increases commission earnings by 40%, • Performance bonuses, competitions, and advancement opportunities, • Housing and furniture setup provided in assigned markets upon offer acceptance, • Networking and mentorship opportunities with experienced sales leaders, • Strong verbal communication, • Organizational skills, • Scheduling and time management, • Professionalism, • Customer-focused mindset

Job DescriptionKey Responsibilities: • Team Leadership:, • Supervise crew during shifts, • Train and mentor team members, • Motivate staff to meet service and cleanliness standards, • Customer Experience:, • Ensure guests have a great experience every time, • Resolve customer issues in a friendly and efficient manner, • Operations:, • Manage opening and closing duties, • Monitor food prep and cleanliness, • Ensure compliance with food safety and sanitation guidelines, • Cash Handling:, • Operate the cash register and handle transactions accurately, • Perform shift cash reconciliations Requirements: • Experience:, • 1+ year in a food service or retail environment (leadership experience is a plus), • Skills:, • Strong communication and leadership skills, • Ability to stay calm under pressure and lead by example, • Other:, • Must be able to work nights, weekends, and holidays, • Ability to lift 30–50 lbs and stand for long periods

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 We are professional, agile, professional and our goal is to Our company goal for a Percision Cleanse & Installations LLC is to provide exceptional and reliable cleaning and installation services to clients while maintaining high standards of quality and professionalism. This may involve setting targets for client satisfaction, employee training and development, and business growth and profitability.. Our work environment includes: • Modern office setting, • Food provided, • Growth opportunities, • Wellness programs Job Type: Full-time/Part-time Location: Las Vegas, NV We are currently seeking a reliable and experienced commercial cleaner to join our team. As a commercial cleaner, you will be responsible for maintaining the cleanliness and sanitation of various commercial facilities. Responsibilities: • Perform general cleaning duties such as vacuuming, mopping, dusting, and sanitizing, • Clean and maintain restrooms, break rooms, and other common areas, • Dispose of trash and recyclables in a safe and appropriate manner, • Report any maintenance issues or safety hazards to the supervisor, • Follow cleaning procedures and instructions as directed, • Work independently or as part of a team to complete assigned tasks Requirements: • At least 2-year experience in commercial cleaning, • Knowledge of cleaning chemicals, proper storage, and disposal methods, • Ability to work independently or as part of a team, • Strong attention to detail and ability to follow cleaning procedures, • Excellent time management and organizational skills, • Ability to lift and carry up to 50 lbs. We offer a competitive salary, paid training, and a supportive work environment. If you are a hardworking and reliable individual with a passion for providing exceptional cleaning services, we encourage you to apply today. To apply, please send your resume and a brief cover letter highlighting your experience and qualifications. We look forward to hearing from you!

Job Description Overview Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit or shop.hardrock.com. Responsibilities Kitchen Supervisor is responsible for leading and maintaining smooth operation of all kitchen shifts. He/she will partner with the cafe management team to train, coach and evaluate BOH operations, ensuring that the cafe is in adherence with company policies, specs and procedures. Basic functions of the Kitchen Supervisor include: • Perform opening & closing duties for the kitchen, • Oversee shift-by-shift labor to achieve a cost-effective balance for smooth operation of the cafe, • Monitor food cost using established methods to meet goals, • Evaluate condition of equipment and conduct routine maintenance inspections to ensure smooth operation, • Ensure that assigned cleaning duties are completed by all staff prior to checking out after each shift, • Inspect and taste food to ensure freshness, flavor, recipe adherence and temperature (including line checks every shift), • Train new staff members and coach all staff members to adhere to Hard Rock food quality and service standards, • Train and validate new staff members according to company training standards, • Perform shift expo duties (inside & outside) to ensure food is prepared according to spec and served in a timely manner, • Perform employee task such as preparation of all recipes to ensure quality of the product, • Maintain a safe environment for staff and guests, adhering to Hard Rock safety measures and checklists, • Ensure employees follow safety, sanitation and security procedures, • Provide Kitchen employees with verbal recognition, direction and support, • Communicate with Kitchen team to keep everyone informed of local, regional and corporate procedures, • Listen to comments, criticisms and feedback from employees to address any issues or suggestions with management, • Communicate with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen, • Communicate regularly with KM regarding Issues and suggestions related to product, people and performance, • Fulfill all daily and weekly tasks according to assigned areas of responsibility Qualifications • Performing duties which require bending & reaching, • Lifting & transporting containers, dish racks, and trashcans, • Maintaining a well-groomed appearance ("having a plan"), • Following all uniform guidelines, • Practicing all safety & sanitation standards, • Recycling products, where possible, • Remaining calm in a hectic, fast-paced atmosphere, • Demonstrating a high level of organization, attention-to-detail and a sense of-urgency, • Displaying a positive and outwardly friendly attitude toward guests and coworkers, • Maintaining HRC's 5 core Values and Mission Statement

Job DescriptionDescription: Job Title: Restaurant Supervisor Reports To: General Manager Department: Operations – Front of House Employment Type: Hourly, Non-Exempt Position Summary The Shift Supervisor leads the team through each service, owning the floor during assigned shifts to deliver efficient operations, gracious hospitality, and brand standards. This role oversees opening/closing procedures, runs service with authority and consistency, supports guest recovery, coaches hourly team members, and ensures smooth communication across all dayparts. The Shift Supervisor acts as the Manager-on-Duty when required and solves problems in real time to maintain safety, quality, and an outstanding guest experience. Key Responsibilities Lead Service & Standards • Serve as floor leader and Manager-on-Duty during assigned shifts., • Run a smooth shift: deploy stations, set pacing, direct line flow, manage wait times, and assist on the service line during peaks., • Conduct pre-shift meetings that set expectations, service goals, and menu knowledge highlights., • Handle escalations and guest recovery with empathy, ownership, and sound judgment., • Uphold all SOPs and steps of service; use guest feedback, mystery shop reports, and manager logs to reinforce consistency., • Execute all opening procedures: floor setup, POS checks, station readiness, side work assignments, and safety walkthroughs., • Lead closing procedures: secure cash drawers, finalize deposits, complete checklists, verify cleaning and reset standards, and ensure the restaurant is fully shut down according to policy., • Audit side work completion daily; ensure transitions between shifts are clean and organized., • Confirm all equipment is operational at open and properly shut down at close, report deficiencies immediately., • Set clear expectations and coach team members in the moment to reinforce service excellence., • Support training for new hires and cross-training opportunities; model JAG hospitality behaviors., • Document performance feedback and escalate recurring issues to leadership., • Champion JAG values through hospitality, teamwork, and professionalism., • Maintain strong communication across all shifts via detailed manager logs, pre-shift notes, and follow-through., • Maintain DOH compliance at all times, correct sanitation or safety issues urgently., • Ensure allergy protocol is followed, including clear communication with guests and BOH teams., • Oversee responsible alcohol service and enforce ID verification standards., • Support safe cash-handling, including drawers, deposits, logs, and variance reporting., • Monitor dining room, restrooms, host areas, and service stations for cleanliness and readiness., • Manage in-shift labor to plan through smart deployment and proactive adjustments., • Support cash management accuracy: reconcile drawers, prepare deposits, and investigate variances., • Monitor inventory levels, portioning, waste, and product usage, alert leadership to trends or concerns. Requirements: Required Qualifications • 1+ year of restaurant supervision experience and 1+ year in fast casual or full-service restaurants., • Ability to lead a team during high-volume periods; strong communication skills., • Knowledge of service standards, sanitation/health codes, and responsible alcohol service., • Proven ability to coach, train, and evaluate team members fairly., • Basic P&L literacy regarding labor, cash handling, and inventory., • Ability to use POS systems, scheduling tools, and Google Workspace., • Stand/walk for extended periods (up to 8 hours)., • Perform tasks requiring mobility, bending, and reaching., • Lift/carry up to 15 lbs. regularly and up to 30 lbs. occasionally., • Engage in constant communication with guests and team; manual dexterity required., • Competitive hourly pay with opportunities for growth, • Eligible health & wellness benefits (for qualifying roles), • Employee dining and partner discounts José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.

Job Description Job Description: The Executive Chef reports directly to the Concept Chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Executive Chef is a role model and mentor to the chefs and line cooks and must maintain a professional appearance, language skills, and demeanor. Role & Responsibility: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style., • Management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up., • Achieve or exceed budgeted labor and other cost centers through proper planning and execution., • Oversee weekly and monthly inventories and ordering of food and supplies., • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations., • Retains a thorough and updated knowledge of company policies & procedures and regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date., • Menu development, standardized recipes, and presentation., • Prepare operational reports and analyses, setting forth progress and adverse trends and making appropriate recommendations., • Identify new culinary techniques and presentations., • Maintaining food quality and ensuring guest satisfaction, • Setting standards and always maintaining food presentation quality., • Ensuring that standard recipes are being followed at all times, • Sourcing out new products and supplies to constantly develop menus, • Constantly improving food production, • Resolving any problems that arise in the kitchen and seizing control of a situation., • Recruiting staff and monitoring their performance, • Stay current on restaurant industry trends., • Motivating staff and maintaining discipline by example., • Staff management includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees., • Responsible for inventory, purchasing, and receiving FOH and BOH products., • Enforcing strict health and hygiene standards., • Cooperating with front-of-house management and service staff regarding service issues, • Expediting during service, • Building apprenticeship and staff development programs., • Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu., • It is the Chef's responsibility to participate in service education through:, • Daily line-ups., • Quarterly menu meetings; and, • New server training programs, • It is also the Chef's responsibility to train the kitchen staff to produce meals promptly., • The goal is to execute all tickets in twenty minutes or less., • The Executive Chef is responsible for meeting the financial targets while achieving the food, quality, and service objectives., • Prepare operational reports and analyses for progress and adverse trends and make appropriate recommendations., • If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager., • Maintaining overall food & labor cost within budgetary guidelines., • Ensuring overall profitability of kitchen., • Managing kitchen staff to maintain goals., • Maintain a high level of cleanliness in the kitchen facilities., • The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area., • The Chef should make the appropriate assignments for his staff., • Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit., • Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives., • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws., • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems., • The noise level in the work environment is usually loud, • The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms, • Requires the ability to occasionally lift office products and supplies up to 50 pounds, • Degree in Culinary Arts, • 5 years minimum experience as an Executive Chef, • Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management., • Strategic thinking, business acumen, thoroughness, • Polished leadership and speaking skills, • Food Safety/Manager Certification, • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to write routine reports, purchase orders, menus and correspondence., • Ability to communicate to groups of customers or employees of the organization., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. V&E 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. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free uniforms, • Paid time off, • Training & development Sharing Our Passion One Sandwich at a Time About Us Capriottis Sandwich Shop is a fast-growing fast casual restaurant brand with more than 100 locations nationwide and exciting plans for continued expansion. Were known for our award-winning sandwiches, friendly service, and fun, team-focused culture. Were currently hiring a Shift Lead to help guide our team to success. At Capriottis, our people are our most valuable assetevery role makes a difference, and every contribution counts. If youre passionate about great food, teamwork, and delivering outstanding guest experiences, this could be the perfect opportunity for you. Benefits & Perks • Paid Time Off (PTO), • Employee Assistance Program (EAP), • Health benefits (for eligible team members), • Free meals and generous employee discounts, • Flexible scheduling This role is ideal for someone who thrives in a fast-paced restaurant environment, enjoys leading a team, and is looking to grow their career in hospitality or restaurant management. Key Responsibilities • Supervise and support team members during daily operations, • Delegate duties and ensure tasks are completed efficiently and accurately, • Maintain a positive, team-oriented environment that promotes collaboration and respect, • Provide exceptional guest service by ensuring every order meets Capriottis quality and presentation standards, • Follow all company policies and operational procedures, including food safety, sanitation, and cash handling, • Assist with labor management, inventory control, and cost monitoring, • Maintain cleanliness and organization throughout the restaurant, including kitchen, dining room, and prep areas, • Communicate effectively with management and team members to ensure smooth shift transitions, • Recognize and reinforce individual and team accomplishments, • Previous restaurant, food service, or retail leadership experience preferred (Shift Lead, Crew Leader, or Assistant Manager experience a plus), • Excellent customer service and communication skills, • Ability to lead and motivate a team in a fast-paced environment, • Strong time management, organizational, and problem-solving abilities, • Dependable, adaptable, and team-oriented work ethic, • Must be at least 16 years old

Job Description Job Summary: The Shift Lead is responsible for assisting in overseeing daily store operations, ensuring that the team delivers high-quality customer service, and supporting the management team in maintaining store standards. The Shift Lead will lead by example, guide team members, and ensure that all tasks are completed efficiently, safely, and according to Charley’s Cheesesteaks standards. Key Responsibilities: • Team Leadership & Supervision:, • Supervise and provide direction to team members during shifts, ensuring they are completing tasks effectively and maintaining a positive work environment., • Motivate team members to achieve individual and store-wide goals, including customer service, speed of service, and cleanliness., • Assist in training and mentoring new employees., • Customer Service:, • Ensure exceptional customer service by setting a high standard of customer interaction, resolving any issues that may arise, and assisting customers when necessary., • Handle customer complaints and concerns in a professional and efficient manner, ensuring customer satisfaction., • Operational Efficiency:, • Oversee the preparation and serving of food, ensuring it meets Charley’s Cheesesteaks’ quality standards., • Monitor and ensure that the store is following all health and safety guidelines., • Ensure the store is clean, organized, and well-stocked throughout the shift., • Assist in inventory management and stock replenishment as needed., • Shift Management:, • Handle cash register operations, including opening and closing procedures, balancing cash drawers, and making deposits., • Assist in scheduling and managing labor to ensure shifts are adequately staffed., • Ensure timely opening and closing procedures are followed, including locking/unlocking the store., • Communication:, • Serve as a liaison between the management team and staff, communicating any important information or updates., • Ensure all staff are aware of daily goals, sales targets, and any special promotions., • Report any operational issues or employee concerns to management., • Performance Tracking:, • Assist in monitoring daily sales and labor goals, reporting any discrepancies., • Support managers in implementing performance improvement plans and recognize exceptional employee performance. Qualifications: • High school diploma or equivalent (some positions may require additional education or certifications)., • Prior experience in a fast-paced food service environment, preferably in a supervisory or leadership role., • Strong leadership, communication, and organizational skills., • Ability to work in a fast-paced, team-oriented environment., • Ability to multitask and manage time effectively., • Must have a positive attitude and the ability to motivate and guide a team., • Basic knowledge of food safety and sanitation standards., • Flexibility to work a variety of shifts, including nights, weekends, and holidays.

Job Description Job Summary: The Shift Lead is responsible for assisting in overseeing daily store operations, ensuring that the team delivers high-quality customer service, and supporting the management team in maintaining store standards. The Shift Lead will lead by example, guide team members, and ensure that all tasks are completed efficiently, safely, and according to Charley’s Cheesesteaks standards. Key Responsibilities: • Team Leadership & Supervision:, • Supervise and provide direction to team members during shifts, ensuring they are completing tasks effectively and maintaining a positive work environment., • Motivate team members to achieve individual and store-wide goals, including customer service, speed of service, and cleanliness., • Assist in training and mentoring new employees., • Customer Service:, • Ensure exceptional customer service by setting a high standard of customer interaction, resolving any issues that may arise, and assisting customers when necessary., • Handle customer complaints and concerns in a professional and efficient manner, ensuring customer satisfaction., • Operational Efficiency:, • Oversee the preparation and serving of food, ensuring it meets Charley’s Cheesesteaks’ quality standards., • Monitor and ensure that the store is following all health and safety guidelines., • Ensure the store is clean, organized, and well-stocked throughout the shift., • Assist in inventory management and stock replenishment as needed., • Shift Management:, • Handle cash register operations, including opening and closing procedures, balancing cash drawers, and making deposits., • Assist in scheduling and managing labor to ensure shifts are adequately staffed., • Ensure timely opening and closing procedures are followed, including locking/unlocking the store., • Communication:, • Serve as a liaison between the management team and staff, communicating any important information or updates., • Ensure all staff are aware of daily goals, sales targets, and any special promotions., • Report any operational issues or employee concerns to management., • Performance Tracking:, • Assist in monitoring daily sales and labor goals, reporting any discrepancies., • Support managers in implementing performance improvement plans and recognize exceptional employee performance. Qualifications: • High school diploma or equivalent (some positions may require additional education or certifications)., • Prior experience in a fast-paced food service environment, preferably in a supervisory or leadership role., • Strong leadership, communication, and organizational skills., • Ability to work in a fast-paced, team-oriented environment., • Ability to multitask and manage time effectively., • Must have a positive attitude and the ability to motivate and guide a team., • Basic knowledge of food safety and sanitation standards., • Flexibility to work a variety of shifts, including nights, weekends, and holidays.

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

Job Description 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 Looking for barbers licensed in Nevada to be a part of the V's Barbershop team at our Mountains Edge or Silverado locations Great career opportunity with professional barbers who love what they do! Must be versed in all types of haircuts Will be expected to deliver high quality service to include hot towel shaves, beard trims, head shaves and fades We have high traffic of quality clientele Pay starts hourly or commission, whichever is higher in order to give you time to build your clientele and have guaranteed money. Commission on all products Job Types: Full-time, Part-time, Commission Pay: $75,000.00 - $110,000.00 per year + 401K program for retirement COVID-19 considerations: To keep our Barbers in a safe working environment, we have adopted all required COVID-19 sanitation standards and practices Company DescriptionProfessional Barbershop strategically operated for your success!Professional Barbershop strategically operated for your success!

Job DescriptionBenefits: • Employee discounts, • Free uniforms, • Paid Time Off, • Employee Assistance Program, • Health Benefits (if applicable/qualified), • Free Meals and Employee Discounts, • Flexible Schedule Shift Lead Job Summary Sharing Our Passion One Sandwich at a Time: Accomplishing Capriottis mission begins and ends with you. You are the face of the company and will provide Uncompromising Standards of Quality and Service by ensuring hot food is always served hot, cold food cold, all food fresh, in a clean environment, in full uniform with a smile. Shift Lead Responsibilities • Delegate duties and fairly assign specific tasks to ensure Team Members are prepared for our guests., • Contributes to a team environment by recognizing and reinforcing individual and team accomplishments., • Follow inventory control procedures and guidelines., • Follows all Capriottis procedures and operational policies, cash handling, sanitation, and safety/security, to ensure the safety of all Team Members and guests during each shift., • Assist with labor management costs., • Acts with integrity, honesty, and knowledge to promote Capriottis values and culture., • Must demonstrate proficiency in all areas of shop operations to assist where needed during assigned shift., • Maintain cleanliness and organization throughout the shop and ensure proper setup and breakdown of all areas, including the dining room, restrooms, cold stations, grill, and prep areas., • Work as a team to prepare for each shift., • Ability to manage time effectively while meeting all job responsibilities., • Excellent guest service skills are required., • Must be able to take direction and delegate responsibilities., • Ability to work in a fast-paced environment., • Team-oriented, adaptable, dependable, and strong work ethic., • Ability to communicate effectively to help keep all Team Members informed., • Flexible schedule; could include nights and weekends., • At least 16 years of age.

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 DescriptionBenefits: • 401(k), • Flexible Scheduling, • Competitive Compensation Responsibilities • Manage and supervise all front-of-house staff during service (servers, hosts, bussers, bar staff)., • Ensure high standards of customer service and guest satisfaction., • Handle guest concerns and resolve issues professionally and promptly., • Coordinate table flow, reservations, waitlists, and seating strategy., • Monitor staff performance, punctuality, uniform standards, and service quality., • Support training of new employees and ongoing team development., • Communicate effectively with kitchen and bar to ensure timely and accurate service., • Enforce company policies, safety, and sanitation standards., • Assist with scheduling, shift coverage, and daily reporting., • Step in operationally when needed during high-volume periods. Requirements • Minimum 2 years of experience in restaurant or hospitality management (Floor Manager / Supervisor / Assistant Manager)., • Strong leadership and communication skills., • Excellent problem-solving and conflict-resolution abilities., • Ability to work in a fast-paced, high-volume environment., • Professional appearance and attitude., • Flexible availability (evenings, weekends, holidays)., • Knowledge of POS systems and reservation platforms is a plus., • Must be legally authorized to work in the U.S. What We Offer • Competitive pay (hourly or salary, based on experience)., • Performance bonuses (if applicable)., • Growth opportunities within the company., • Supportive and professional team environment., • Employee meals / discounts., • Stable schedule and long-term career potential. kills

Job DescriptionSalary: Were calling all (RN) requiring additional shifts, supplemental pay and flexible schedules to care for patients and facilitate their speedy recovery. You will be responsible for educating them and their families on prevention and healthy habits. The ideal candidate will be a responsible and well-trained professional able to give the best nursing care with little supervision. You will be compassionate and cool-tempered. You will be able to follow health and safety guidelines faithfully and consistently. The goal is to promote patient well-being by providing high quality nursing care. Responsibilities • Monitor patients condition and assess their needs to provide the best possible care and advice, • Observe and interpret patients symptoms and communicate them to physicians, • Collaborate with physicians and nurses to devise individualized care plans for patients, • Perform routine procedures (blood pressure measurements, administering injections etc.) and fill in patients charts, • Adjust and administer patients medication and provide treatments according to physicians orders, • Inspect the facilities and act to maintain excellent hygiene and safety (decontaminating equipment, sanitizing surfaces, preparing beds etc.), • Provide instant medical care in emergencies, • Assist surgeons during operations, • May be required to supervise and train LPNs and nursing assistants, • Foster a supportive and compassionate environment to care for patients and their families, • Expand knowledge and capabilities by attending educational workshops, conferences etc. Skills • Proven experience as a registered nurse, • Excellent knowledge of nursing care methods and procedures, • Excellent knowledge of emergency care, • In-depth knowledge of health and safety guidelines and procedures (sanitation, decontamination etc.) and willingness to follow them at all times, • A team player with excellent communication and interpersonal skills, • Responsible and compassionate, • Outstanding organizational and multi-tasking skills, • Patient with excellent problem-solving skills, • BSc or other diploma from a nursing program, • Valid nursing license to work in Nevada'

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 DescriptionDescription: As a Nail Technology Instructor, you can share your expertise and passion for nail care with aspiring professionals, helping them develop the skills and knowledge necessary for a successful career. Join our team of experienced professionals and contribute to the growth and success of future manicurists. Position Overview: We seek a skilled and enthusiastic Nail Technologist Instructor to join our faculty. In this role, you will be responsible for delivering high-quality instruction, designing engaging lesson plans, and providing guidance and support to students as they develop the necessary skills to excel in the field of manicuring. Responsibilities: • Develop and deliver comprehensive and engaging lesson plans that align with the curriculum and learning objectives., • Provide theoretical and practical instruction in areas such as nail care, nail art, manicure techniques, and salon sanitation., • Demonstrate and model proper techniques, safety practices, and industry standards in manicuring., • Create a positive, inclusive learning environment that fosters student engagement, participation, and growth., • Supervise and provide hands-on guidance to students during practical sessions and laboratory work., • Assess student progress through evaluations, examinations, and projects, providing constructive feedback to support their development., • Identify and address individual learning needs and support students who may require it., • Stay up-to-date with industry trends, advancements, and new techniques in manicuring to ensure the curriculum remains relevant and cutting-edge., • Maintain a clean, organized, and safe classroom and laboratory environment., • Mentor and inspire students as role models and professional guides in their manicuring journey., • Collaborate with colleagues and contribute to curriculum development, program enhancements, and continuous improvement initiatives. Requirements: Qualifications: • High school diploma or equivalent required., • Manicurist or cosmetology license in good standing is required., • Must possess a current Instructor license., • Minimum of 3 years of professional experience as a practicing manicurist., • Prior experience in teaching or training, preferably in a manicuring or cosmetology education setting, is highly desirable., • Strong knowledge of manicuring principles, practices, and industry trends., • Excellent communication and interpersonal skills, with the ability to effectively convey complex concepts and techniques to students., • Patience, enthusiasm, and a genuine passion for educating and mentoring aspiring manicurists., • Strong organizational and time management skills, with the ability to prioritize tasks and meet deadlines., • Proficiency in instructional technology and incorporating multimedia resources into teaching., • Commitment to maintaining a positive, inclusive learning environment that respects diversity and promotes student success., • Computer skills necessary. Hours and Availability: Day and Evening Positions, including a partial work-from-home/remote schedule Company Benefits include group health insurance, a 401(k) retirement plan, Employee Stock Ownership Plan, PTO, and holiday pay. Career advancement opportunities! An Equal Opportunity Employer. If you're interested, Apply Now! Milan Institute is a private post-secondary college and a leader in the Allied Health, Business, and Cosmetology fields. We invite you to visit our website at to learn more about Milan Institute. You may visit the Milan Institute website at for information on campus crime statistics.

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

Job Description As an Shift Lead, you will contribute to the success of Sprinkles by assisting the management team with bakery operations to create and maintain the Sprinkles Experience for our guests and associates. You will be a leader to your peers, and a role model of the Sprinkles culture. If you enjoy leadership, this is the sweet spot to learn all things operations within Sprinkles! This role has varied start times including 1am, 3am, 5am, and 9am. Perks of Working with Sprinkles: • Benefit options include Heath, Dental, Vision, Life, and 401K, • Daily Pay option available to associates, • Sprinkles Associate Card to sprinkle the joy to your family, friends, and community, • Opportunity to do good – Sprinkles partners with several charities and community organizations, • Paid parental leave & paid time off, • Chance to be a part of special memories that happen daily in our bakery, • Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm., • Manage guest experiences, including answering emails, or collecting details on recent experiences as shared via phone, email, or online., • Deliver exceptional guest service within the standards of management and Sprinkles policies – Be a brand ambassador., • Manage shift expectations and contribute to the Sprinkles culture and experience., • Serve as a product expert by making recommendations as guests are ordering., • Practice proper credit card cash handling procedures with a smile., • Adhere to all safety and sanitation guidelines to maintain a clean and safe work environment behind the counter and in the dining area where applicable., • Assist with all cleaning duties as stated on opening/closing and weekly checklists., • Report to work as scheduled and fulfill requirements for duration of shift., • Box, package, or plate cupcakes and other bakery goods as needed. Requirements: • A passion and love of the Sprinkles product, brand, and experience., • A minimum of 1 year of experience in a shift management position or management position in a restaurant or within hospitality., • Ability to work a varying schedule including some weekends and holidays., • Ability to communicate verbally while understanding and following written and verbal instructions from management., • Can work well under pressure while maintaining a consistent pace throughout your shift., • Ability to be on your feet for hours at a time., • Can lift at least 50 pounds which can include carrying cupcake trays, cupcake batter/frosting, and bags of boxed purchases., • Must be able to move around the front of the bakery while bending down for bags and reaching up for cupcake trays., • This position will have varied shifts. Potential start time: 1am, 3am, 5am, or 9am. *Sprinkles is an Equal Opportunity Employer

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 Description JOB OVERVIEW: The Pizza Chef candidate has strong experience making pizza from scratch, maintaining high-quality standards, and working in a fast-paced, team-oriented environment. This role plays an important part in delivering exceptional food and guest experiences across our venue JOB EXPECTATIONS: Responsibilities include, but are not limited to, the following: • Prepare pizza dough and sauces from scratch according to company recipes and specifications., • Expertly stretch, shape, and work with pizza dough to ensure consistency and quality., • Execute all aspects of food preparation with precision, efficiency, and attention to detail., • Maintain high standards of food quality, presentation, and portion control., • Ensure all menu items meet company specifications and quality., • Maintain a clean, safe, and sanitary kitchen environment at all times., • Follow and uphold all kitchen sanitation standards and food safety procedures., • Properly label, date, and store all food products; ensure strict adherence to FIFO (First-In, First-Out) rotation practices., • Regularly restock kitchen supplies and ingredients needed for service., • Assist in minimizing food costs and waste through proper prep, storage, and portioning., • Prepare and plan production one to two days in advance to ensure product availability and smooth shift coverage., • Maintain strong menu knowledge and ensure consistent plate presentation standards., • Communicate effectively with management, chefs, and front-of-house staff to address guest needs and operational issues., • Work collaboratively as part of a team, assisting both guests and fellow employees as needed., • Follow all company, division, and departmental policies and procedures. This position does have any supervisory responsibilities. REQUIREMENTS: (Include equipment knowledge/use) • Previous experience as a Pizza Chef or Line Cook in a high-volume restaurant preferred., • Strong knowledge of scratch cooking techniques, especially dough and sauce preparation., • Understanding of food safety, sanitation standards, and kitchen best practices., • Ability to work efficiently under pressure while maintaining quality standards., • Strong organizational skills and attention to detail., • Team-oriented mindset with excellent communication skills., • Flexible schedule, including nights, weekends, and holidays as required in hospitality environments., • Must be able to work under time constraints and within established deadlines., • Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach and balance when performing job duties in varying work areas such as confined spaces., • Physical ability and stamina to stand for long hours. • Work is performed indoors and outdoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Clique Hospitality makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Job Description CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings the bold, vibrant flavors of Latin American cuisine to one of the world’s premier dining destinations. Created by acclaimed Chef Lorena Garcia, CHICA presents 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 technique, complemented by a dynamic wine and craft cocktail program that enhances the overall guest experience. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated execution with the rhythm, warmth, and hospitality of Latin culture. Position Summary The Executive Sous Chef at CHICA Las Vegas is a senior culinary leader responsible for the day-to-day execution, leadership, and operational excellence of the kitchen. Reporting directly to the Executive Chef and Corporate Culinary Leadership, this role functions as the Executive Chef’s primary partner—ensuring consistency, quality, discipline, and performance across all culinary operations. This position requires a strong leader with deep experience in Latin cuisine within a fine dining environment, capable of balancing high-volume service with elevated execution. The Executive Sous Chef must lead from the front, uphold uncompromising standards, mentor talent, and collaborate closely with FOH leadership to deliver a seamless, guest-centric dining experience. Primary Responsibilities Food Quality & Culinary Execution • Serve as the Executive Chef’s right-hand leader in all culinary operations., • Execute and uphold CHICA’s Latin fine dining standards across all menus and services., • Partner with the Executive Chef to standardize recipes, plating, and preparation methods., • Maintain consistent food quality, flavor integrity, and presentation at all times., • Ensure strict adherence to standardized recipes and portion controls., • Continuously source new products and ingredients to support menu evolution and seasonal development., • Identify and resolve kitchen challenges swiftly, maintaining control and composure during service., • Recruit, train, coach, and evaluate all kitchen staff in alignment with CHICA standards., • Build a disciplined, motivated, and accountable culinary team., • Oversee scheduling, payroll management, performance reviews, and corrective action when necessary., • Develop apprenticeship programs and internal growth pathways for culinary talent., • Foster a positive, high-performance culture rooted in respect, accountability, and pride in craft., • Ensure food is produced and delivered in a timely manner to support exceptional guest service., • Collaborate closely with FOH leadership to resolve service issues and enhance guest satisfaction., • Participate in service education initiatives, including:, • Daily lineups, • Quarterly menu tastings and presentations, • New server training programs, • Train kitchen staff to execute efficiently, with a target ticket time of 20 minutes or less without compromising quality., • Meet or exceed food cost, labor cost, and operational budget targets., • Monitor inventory, purchasing, and receiving for both BOH and FOH products., • Ensure proper cost controls while maintaining CHICA’s quality and hospitality standards., • Identify structural or operational challenges impacting financial goals and communicate proactively with the General Manager and Executive Chef., • Maintain exceptional cleanliness and organization throughout all kitchen facilities., • Supervise daily cleaning of all BOH areas, including:, • Cooking line, • Prep kitchens, • Dish and stewarding areas, • Walk-ins and storage, • Ensure full compliance with health department regulations and internal sanitation standards., • Assist the Executive Chef in supervising all kitchen employees., • Provide direction, coordination, and evaluation of culinary operations., • Carry out supervisory duties in accordance with company policies and applicable laws., • Address employee concerns professionally and resolve issues promptly., • Degree in Culinary Arts or equivalent professional experience., • Minimum 4+ years in a senior culinary leadership role (Executive Sous Chef, Chef de Cuisine, or Executive Chef)., • Proven experience in Latin cuisine within a fine dining or upscale environment., • Strong understanding of food product, preparation, presentation, and menu development., • Food Safety / Manager Certification., • Excellent written and verbal communication skills., • Strong mathematical aptitude related to food costing, inventory, and labor management., • Experience working with chef-driven, brand-led restaurant concepts., • Background in upscale or luxury dining markets. CHICA offers an opportunity to lead within one of the most dynamic Latin fine dining concepts in the country. As Executive Sous Chef, you will play a critical role in shaping culinary execution, developing talent, and delivering unforgettable guest experiences in the heart of Las Vegas. This role is ideal for a driven, disciplined, and culturally fluent culinary leader ready to elevate Latin cuisine on a world-class stage.

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

Job Description 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 Pay $17.00/hour Part-time afternoon shift At Acacia Springs, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Acacia Springs, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support The primary responsibilities of the Medication Technician are as follows: 1) Administer or assist with the administration and/or supervision of medications to the residents in a safe, accurate, and timely manner (dependent on State regulations); 2) Provide physical and psychosocial care to all residents in a manner that promotes dignity, choice, and individuality; and 3) Responsible for overseeing the wellness staffing schedule. The Medication Technician reports to the supervisor on duty as well as the Wellness Director. Essential Functions of the Medication Technician • Administers or assists with or supervises the administration of medications according to the physician order on the medication administration record (MAR)., • Documents medications administered on the MAR in accordance with company policy; Checks MARs immediately after administration and prior to end of shift to ensure documentation is complete and accurate., • Conducts change of shift report with oncoming/outgoing shift personnel., • Maintains security of medication cart and narcotic keys during entire shift; Conducts narcotic count at the beginning and end of every shift in accordance with company policies and procedures., • Provides assistance with activities of daily living such as with bathing, dressing, personal hygiene (includes shaving, oral care, nail care, hair care, foot care), toileting, eating, and ambulation/mobility., • Works collaboratively with peers and other team members., • Maintains professional demeanor at all times when interacting with residents and families., • Reports any suspected or witnessed instances of verbal, mental, or physical abuse to licensed staff immediately., • Utilizes safe transfer techniques when assisting residents with mobility., • Observes and reports changes in residents’ physical condition and cognitive/emotional status to Wellness Director or charge nurse, as needed., • Assists residents with swallowing difficulty with eating., • Responds to emergencies in a prompt and calm manner; Immediately reports such emergencies to the charge nurse and/or Wellness Director., • Understands and uses Centers for Disease Control and Prevention Standard Precautions, OSHA's Occupational Exposure to Bloodborne Pathogens standard, and follows established infection control procedures, hazardous communication, and other safety rules., • Ensures cleanliness of residents' rooms and promptly reports all violations of safety and sanitation rules to supervisor., • Documents provision of services on company forms., • Operates designated medical equipment, copy, scan, fax machines, and telephone., • Responsible for planning the wellness schedule preferably 1 month in advance but no less than 2 weeks., • Participates in an on-call rotation for staffing needs; Will be responsible for finding coverage for open shifts., • Provides all necessary care and services to assigned residents and assists other wellness associates as needed., • Participates in and supports the resident-centered activities program., • Cares for sensory enhancement devices such as eyeglasses and hearing aids., • Completes housekeeping tasks such as bed-making, linen changes, vacuuming, emptying trash, and cleaning bathrooms., • Washes resident’s laundry as needed., • Escorts residents and coordinates internal transportation needs., • Assists residents with personal correspondence/telephone use when requested., • Conducts room checks and resident rounds., • Monitors for environmental safety hazards., • Assists in a variety of tasks related to dining (escort residents to dining room, assist with set-up and clean tables, serve meals, bus tables, etc.)., • Attends and participates in staff meetings and mandatory in-services., • Uses tactful, diplomatic communication techniques in potentially sensitive or emotionally charged situations., • Follows-up with appropriate staff, residents, or other individuals regarding reported complaints, problems, and concerns., • Acts as an ambassador and public relations representative to guests and other visitors., • Demonstrates an appreciation of the heritage, values and wisdom of the residents, and an understanding of the aging process., • Collaborates with associates in other departments to assure necessary care and services are provided., • Participates in projects or committees as assigned., • Must maintain certification in the state where you work if required., • Satisfactory completion of state-required education/certificates/testing in relation to medication aides as well as the company medication aide skills competency checklist., • Ability to read, write, and speak in English., • Be in good physical health and free of communicable diseases; Lifting, bending, and pushing medication cart about residence is required; Must be able to lift 40 pounds., • Completion of drug testing and criminal background check upon hire and upon request of supervisor., • Experience in Assisted Living preferred.