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  • Pastry Cook
    Pastry Cook
    2 days ago
    Part-time
    Las Vegas

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

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  • Omakase Sushi Chef
    Omakase Sushi Chef
    4 days ago
    Full-time
    Las Vegas

    Omakase Sushi Chef WAKUDA is a modern luxury dining concept created by world‑renowned two‑Michelin‑starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries‑old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo's Golden Gai district and rooted in the philosophy of omotenashi. Position Summary The Omakase Sushi Chef is a highly skilled culinary professional responsible for executing an elevated, chef‑driven omakase experience with precision, artistry, and discipline. This role requires mastery of Edomae sushi techniques, advanced knife skills, fish butchery, rice preparation, and refined guest interaction at the sushi counter. Primary Responsibilities Sushi & Omakase Execution • Execute daily omakase menus with consistency and elegance, • Prepare nigiri, sashimi, and composed courses to Michelin‑aligned standards, • Maintain precise rice temperature, seasoning balance, and texture, • Control pacing and progression of the omakase experience Fish Handling & Product Stewardship • Break down whole fish with respect for yield and integrity, • Properly age, cure, store, and label seafood, • Maintain strict freshness, rotation, and storage standards, • Collaborate on seasonal and premium seafood sourcing Guest Experience & Counter Presence • Engage guests confidently and professionally at the sushi counter, • Communicate menu progression, ingredients, and technique, • Deliver a refined, personalized experience rooted in omotenashi Operational Standards • Maintain immaculate counter and prep areas, • Uphold HACCP, food safety, and sanitation protocols, • Ensure mise en place readiness and station organization Teamwork & Culture • Collaborate seamlessly with sushi team, BOH, and FOH, • Respect hierarchy, technique, and Japanese culinary tradition, • Serve as a role model for discipline and professionalism Qualifications & Experience Required: • 5+ years of professional sushi experience with omakase service, • Expert knife skills and fish butchery, • Advanced rice preparation and seasoning control, • Luxury or high‑end Japanese dining experience, • Strong guest‑facing communication skills, • Food Handler certification required Preferred: • Michelin‑rated or internationally recognized Japanese restaurant experience, • Edomae‑style curing and aging techniques Personal Attributes • Exceptional attention to detail, • Calm, disciplined, and focused under pressure, • Deep respect for Japanese culinary craft, • Commitment to continuous improvement Physical Requirements • Ability to stand for extended periods, • Repetitive knife work with precision, • Ability to lift up to 40–50 lbs, • Nights, weekends, and holiday availability Why Join WAKUDA As an Omakase Sushi Chef at WAKUDA, you will craft intimate, chef‑driven dining experiences using premium ingredients within one of the world's most influential modern Japanese dining brands.

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