Sous chef jobs in Las Vegas, NevadaCreate job alerts

Compensation Type: Yearly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Location: As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest. Overview: The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities: • Work with other F&B managers and keep them informed of F&B issues as they arise., • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention., • Coordinate and monitor all phases of Loss Prevention in kitchen areas., • Prepare and submit required reports in a timely manner., • Monitor quality of all food product and presentation., • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans., • Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry., • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time., • Respond to guest complaints in a timely manner., • Ensure compliance with SOP’s in all outlets., • Ensure compliance with requisition procedures., • Conduct staff performance reviews in accordance with Highgate Hotel standards., • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards., • Know and enforce all local health department sanitation laws., • Know how to compute daily food cost., • Work with the Director of F&B to create and implement menus., • Assess food portion size, visual appeal, taste and temperature of items served., • Check all stations at the end of every shift for proper food storage and sanitation., • Check food purchases for proper ordering, quality and price structure., • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report., • Prepare daily food production sheets., • Cut meat, poultry, seafood according to daily business Qualifications:, • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field., • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations., • Long hours sometimes required., • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Participate in M.O.D. coverage as required., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include wearing nametags., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information.

Job Description We are looking for a Sous Chef to join our team and prepare delicious meals for our customers. Sous Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests. Responsibilities • Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales, • Study each recipe and gather all necessary ingredients, • Cook food in a timely manner, • Delegate tasks to kitchen staff, • Inform wait staff about daily specials, • Ensure appealing plate presentation, • Supervise Cooks and assist as needed, • Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy), • Monitor food stock and place orders, • Check freshness of food and discard out-of-date items, • Experiment with recipes and suggest new ingredients, • Proven work experience as a Sous Chef or Cook, • Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers), • Advanced knowledge of culinary, baking and pastry techniques, • Leadership skills, • Ability to remain calm and undertake various tasks, • Excellent time management abilities, • Up-to-date knowledge of cooking techniques and recipes, • Familiarity with sanitation regulations Salary: From $45,000.00 per year Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance, • Day shift, • Evening shift

Job Description Inspired by the colorful, aromatic markets spanning the Mediterreanean and Middle East, Orla delivers an elevated, ever-evolving experience that awakens the senses and enlivens the imagination. With a focus on seafood, Orla brings creativity to life in unexpected ways- including fresh techniques to timeless classics and cross-pollinating regional flavors. Our Ideal candidate is: A detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food education, • Ability to work clean, organized, and lead a team, • Professional Attributes, • Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations), • Strong financial acumen and ability to analyze data, • Have a strong eye towards development both personal and for your team, • Desire to teach and mentor both your staff and culinary interns, • Basic Qualifications, • A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant., • Be able to work in a standing position for long periods of time (minimum of 8 hours a day)., • Be able to reach, bend and frequently lift up to 30 pounds., • Must have the stamina to work a minimum of 50 hours per week. Mina Group is an equal opportunity employer committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities. Powered by JazzHR GQLp9Otssr

Job Description Status: Full-time Reports to: Executive Chef Company: Evening Entertainment Group (“EEG”) Location: Bottled Blonde Las Vegas Job Description: As a JR. Sous Chef at EEG, you will play a vital role in maintaining a positive and productive work environment for our team. The ideal candidate will have a strong background in BOH operations, a proven track record of cooking fundamentals leadership, and a passion for delivering outstanding guest experiences. As a JR. Sous Chef, you will be in a pivotal role ensuring the success of our establishments, overseeing operations and leading a team dedicated to excellence. Key Responsibilities: • Provide leadership and guidance to ensure a positive and high-performing team culture., • Train and develop staff to deliver exceptional service and achieve operational excellence., • Foster a collaborative and inclusive work environment., • Assign, delegate and lead with enthusiasm., • Collaborate with the sous chef and executive chef in day-to-day operations of the BOH, ensuring smooth and efficient service delivery., • Assist with inventory, ordering, supplier relationships, and management of supplies., • Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition., • Enforce company policies and procedures, assisting culinary leadership with day-to-day operations., • Optimize operational processes to enhance efficiency and profitability., • Maintain the schedule for staff shifts., • Minimum of 1 year previous experience in a similar role., • Entry level leadership in the hospitality industry., • Excellent communication and interpersonal abilities., • Results-driven with a focus on SOP’s, quality assurance., • Knowledge of restaurant operations and cooking procedures.

Job DescriptionWe are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Americana brings incredible blends of various cultures to the Desert Shores community in Las Vegas. The restaurant offers fine dining with a blended cultural theme of modern American cuisine. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handlers certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position, • Able to lift, carry, or pull objects that may be heavyComplete our short application today!

Job DescriptionBenefits: • Bonus based on performance, • Company parties, • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Vision insurance, • Wellness resources JOB TITLE: Sous Chef WORK GROUP: Culinary REPORTS TO: Partners FLSA STATUS: Exempt GENERAL SUMMARY: The Sous Chef provides leadership for their restaurant culinary program. Responsible for managing all culinary operations and drive results in his/her restaurant, through people development, sales and profit growth. The manager, train and develop Crewmembers and Managers that share the Refined Restaurant Group values and culture. The Manager must convey the Refined Restaurant Group culture to his/her crew and be a creative team player who likes to work hard, have fun, and show sincere dedication to Refined Restaurant Group. The Sous Chef must ensure that the restaurant is always delivering the best meal with the greatest guest experience. PRINCIPAL DUTIES AND RESPONSIBILITIES: • Culinary Operations: Manage all culinary operations, providing insight and guidance to every member of the kitchen crew, assist in the development menus and specials and work closely with the executive chef, general manager and corporate culinary and operations teams to further the success of the restaurant. Be a team expert in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail. Manage education of service and staff development using a variety of management tools, including line checks, mentorship, and performance management., • People Management: Manage the team personal image and professional behavior while driving the company standard; own staffing in restaurant by providing timely feedback on interviews to the management team; monitor the selection process and the involvement of the management team; provide feedback to executive chef for hire and separation decisions for the restaurant culinary team and ensure proper procedures are followed in regards to training; evaluate, write and implement crew one-on-ones, development plans and action plans; creates or approves Crewmember schedules to ensure proper staffing levels for expected sales volumes, while taking Crewmember availability, payroll and overtime into account; support the Management Team to ensure the organization and implementation of the restaurants training program aligns with the standards of the company; promote a work hard, have fun environment; own the performance, culture and motivation of the entire Crew; utilize Refined Restaurant Group recognition program in the restaurant through respect, recognition and reward; ensure the restaurant environment is safe at all times for both Crewmembers and Guests., • Fiscally Fit: Demonstrate an understanding of budget, cost trends and profit and loss that impact the operation; audit all facets of culinary operations, deliver feedback and develop solutions to implement improvements; recommend and manage an operationally driven strategy to include: financial analysis of food and labor, facilities management, and grow guest counts; set aggressive goals to meet all targets set by the leadership team., • Operationally Driven: Execute a complete understanding of What We Do is provide an elevated experience through food and drink paired with a warm smile and industry leading service! Ensure that all restaurant product integrity is managed by the restaurant; ensure the use and adherence of company-provided tools to coach, mentor and develop a high performing restaurant team; ensure that effective communication mediums are in place to all levels of restaurant operations conveying all company programs so that Crewmembers are knowledgeable; partner with the senior management and RSO team to ensure proper standards for: risk, human resources, information technology and vendor management meets company standards; maintain restaurant cleanliness, facilities and image to company standards; identify and implement resolutions to maintenance concerns, seeking assistance of the Facilities Department as needed., • Guest Focused: Lead a guest focused team by driving the standards of making the guest the focus in all business decisions; act as the ambassador of the brand and builds pride and commitment around company initiatives; motivate the restaurant team to excel and deliver great guest service while following the guest service steps; actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused. QUALIFICATIONS:, • Minimum of High School Diploma or equivalent required, College degree preferred, • Must be 18 years of age or older, • Minimum of 5 plus years of previous culinary management 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, • Training experience a plus, • Takes initiative, • Has excellent verbal and written skills, • Knowledge of Labor Laws, • Knowledge of food service Laws, • Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant, • Knowledge and skills in people management including recruiting and scheduling, • Is a brand ambassador both in and outside of the restaurant, • Local retail/restaurant marketing experienceADDITIONAL 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 Refined Restaurant Group Crewmembers to higher levels of performance, • Ability to align crewmembers with Refined Restaurant Group culture by balancing working hard and having fun, • Ability to manage basic tasks, the restaurants Crewmembers 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 objectively

Job Description If interested, please apply in person at the Peppermill Restaurant & Fireside Lounge in Las Vegas Nevada. The Sous Chef is responsible for managing, producing and directing the daily production. Capable of assuming all strategic functions of the Chef de Cuisine when necessary. Key roles to include: Leader, Teacher, Administrator, Trainer, Team Player, Mentor, Creator, Culinarian and Communicator. Duties: • To supervise and prepare high quality and consistent food products for his/her individual outlet., • To be a team leader and mentor by example, continually emphasizing day to day communication skills and commitment to excellent cuisine., • Responsible and accountable for all food and labor costs within the department. Identifies and defines business needs and implements solutions which may result in beneficial changes in assigned operations., • Works in close conjunction with Purchasing Department on all items pertaining to said area, maintaining proper par stocks, inventory control and quality of purchased goods., • Coaches, guides, trains and instructs assigned personnel in the proper performance of their duties., • Prepares reviews, evaluations and other employee documentation, maintaining consistency, fairness and respect within the framework of established guidelines., • Works in conjunction with upper management on all menus, specials and future developmental plans for said area., • Insures that all culinarians maintain the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.)., • Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Engineering and upper management as quickly as possible., • Insures all safety standards are followed and reports on all unsafe conditions to upper management., • Rewards and recognizes outstanding culinary employees when it is deserved., • Conducts employee meetings (monthly), pre and post shift meetings and counseling sessions in order to maximize culinary team morale and productivity; to foster a sense of community., • Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention so prompt corrective actions can be taken when appropriate., • Maintains a ‘hands on’ philosophy and jumps in with fellow culinarians whenever and wherever necessary., • Creates and institutes all recipe files, production schedules, specification and cost analysis sheets for his/her units., • To implement creative menus and strive for excellence by being the best restaurant in Northern Nevada., • Drives all sanitation issues in conjunction with Asst. Executive Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet. Qualifications: • Three or more years in hotel restaurant/casino outlets or individual restaurants pertaining to the specialized high volume area (i.e. Room Service, Coffee Shop, Buffet, Banquets, or Food Court, etc.)., • Must be familiar with all aspects of the particular cuisine for said area (Wok cookery, Continental cuisine, etc.)., • Culinary background must have an emphasis on high volume, quality cuisine as well as teambuilding, interpersonal and managerial skills., • High school graduate or G.E.D, culinary apprenticeship or culinary school graduate., • Posses ability to teach, train and motivate culinary team members., • Working knowledge of computers, including Microsoft Word and Excel (preferred)., • Background of pre and post opening of hotel/casinos or major restaurants (preferred). We offer a competitive benefits package which includes comprehensive medical, dental and vision after 90 days of employment.

Job Description Sous Chef – CUT Las Vegas Join the world-renowned Wolfgang Puck Fine Dining Group at CUT Las Vegas, located inside The Palazzo at The Venetian Resort. Recognized as one of the premier steakhouses on the Las Vegas Strip, CUT delivers a modern, luxurious dining experience with a bold, globally inspired menu and award-winning service. With a focus on prime dry-aged steaks, seasonal ingredients, and innovative technique, CUT sets the standard for contemporary fine dining. We are seeking a talented and motivated Sous Chef to support our high-performing culinary team in this dynamic, high-volume environment. Position Summary: The Sous Chef plays a vital role in the kitchen’s daily operations, working closely with the Executive Chef and leadership team to deliver exceptional cuisine. This individual helps oversee service execution, upholds the highest culinary standards, and fosters a culture of professionalism, consistency, and teamwork. Key Responsibilities: * Support the Executive Chef in overseeing day-to-day kitchen operations * Ensure quality, consistency, and presentation of all dishes * Train, mentor, and develop team members to achieve excellence * Manage ordering, inventory, and vendor relationships * Help monitor labor schedules, control food and labor costs, and support financial goals * Maintain food safety, sanitation, and cleanliness standards * Contribute to menu development and seasonal updates * Lead by example with professionalism, work ethic, and teamwork Qualifications: * Minimum 4 years of experience in a fine dining kitchen (Sous Chef or similar role) * Steakhouse experience highly preferred * Culinary school or formal training preferred but not required * Strong leadership skills with the ability to coach and inspire a diverse team * Solid understanding of food costing, labor management, and high-volume service * Excellent communication, organization, and time management skills * Flexible schedule, including nights, weekends, and holidays Perks of Being Part of the Wolfgang Puck Family: * Competitive salary and bonus potential * Fully paid individual health, dental, and vision insurance * 401(k) with employer match * Dining discounts at all Wolfgang Puck locations * Opportunities for career growth within an iconic global brand * Supportive, team-driven leadership culture * And more! If you’re a passionate culinary professional ready to thrive in a fast-paced, world-class kitchen, we’d love to meet you. Disclaimer: This job description is not all-inclusive; it is intended to outline key responsibilities and requirements. Employees may be asked to perform additional tasks as needed. Wolfgang Puck Group is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

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

Job DescriptionDescription: Sous Chef The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Job Description Salary: $65000-$75000 Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1464341 Morrison Healthcare MELANIE ATKINS [[req_classification]]

Job Description Pay Grade: 12 Salary: $65,000 - $70,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. This position is offered on a temporary basis, with the potential to transition into a permanent role based on performance and organizational needs. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1463135 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Primary Job Duties: – Includes, but is not limited to: • Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution., • Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning., • Achieve daily sales and assigned cost goals., • Oversee weekly/monthly inventories and ordering of food and supplies., • Assist with food prep, station cooking and plating of food when necessary., • Manage inventory, purchasing and receiving of both front of house and back of house products., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Develop menu standards and maintain presentation quality., • Assist with conducting daily line-ups and/or pre-shift meetings., • Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members., • Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Required: • At least three years of experience within Culinary or a directly related operational area/field., • At least two years of directly related operational management experience at a similar leadership level., • Advance knowledge of principles and practices, • Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice., • Ability to write routine reports, purchase orders, menus and correspondences., • Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)., • Experience managing collective bargaining agreement(s) work groups., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to successfully lead and mentor a team., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • Degree in Culinary Arts or a related field., • Previous experience in catering and banquet operations., • Previous experience in a large, luxury resort setting.

Job Description Location: The Salvation Army – Owens Campus Status: Fulltime MISSION STATEMENT The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. The Salvation Army Owens Campus is looking to fill a Sous Chef position. The qualified candidate will have a minimum of 3 years of Food Service experience, be able to multitask and the ability to work with people of diverse backgrounds and circumstances. This position is benefit eligible and comes with vacation, sick, health, vision, life insurance, and more. QUALIFICATIONS • Minimum 3 years Food Service or related experience, • Previous culinary management experience preferred., • Strong communication, leadership, and conflict resolution skills, • Excellent knowledge of and ability to use current Microsoft software computer programs, including Word, Excel, Outlook and Publisher, as well as Google office suite applications, Adobe Acrobat and the internet., • Excellent interpersonal, telephone and communication skills, both written and verbal, • Excellent detail, organization, and time management skills., • Ability to work in a team setting with other professionals., • Ability to maintain a self-motivated and self-directed schedule, address multiple projects in a timely manner and take projects from beginning through completion., • Ability to work with people of diverse backgrounds and circumstances., • Ability to handle EBT/Debit, and cash transactions., • Current Nevada food handler card: Food manager certification preferred. The Sous Chef will assist the Executive Chef with all day-to-day operations of the department which include but are not limited to the following: • Comply with standards of service set by the Executive Chef and assist in assuring the same of all kitchen staff including volunteers, clients, and community service participants., • Coordinate food production prep schedules and ensure the highest level of food quality, taste and presentation., • Supervise and participate in food production., • Assist the dining room manager in training kitchen staff on proper methods of food prep, handling, proper use of equipment, and all departmental procedures., • Require strict adherence to health, safety, and food handling guidelines., • Assist in food ordering, inventories, menu idea planning, and special events., • Ensure temperature logs are kept up to date., • Ensure proper storage guidelines are adhered to by following the FIFO method., • Represent the kitchen to tour groups, volunteers, and visitors in absence of Dining Room Manager., • Assist with creating and modifying staffing schedules., • Delegate routine daily cleaning tasks to clients and community service workers assigned to the kitchen., • Assist in organization details for and participate in special activities and events, as assigned., • Oversee the completion of daily and monthly reports as needed including volunteer sign-in sheets., • Assist in planning and execution of catering events., • Routinely check the status of all equipment for proper operation and make reports as necessary., • Assist with HMIS tracking for all clients, café and community meal services. Monitor data quality., • Ensure all kitchen staff maintain the highest levels of grooming, personal hygiene, and appearance., • Assist with the organization of and attend staff meetings. Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship will result. While performing the duties of this job, the employee is regularly required to walk, stand, climb, balance, stoop, kneel, crouch, crawl and reach with hands and arms on a continuous basis. The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to focus. The employee must have the ability to operate a telephone, desktop or laptop computer, as well as the ability to access and produce information from a computer, and to understand written information.

Job Description Job Description Job Title: Sous Chef Status: Part Time Company: Evening Entertainment Group Location: Bottled Blonde Las Vegas About Us: At EEG, we take pride in creating memorable experiences for our guests. We are a leading player in the hospitality industry, dedicated to providing exceptional service and ensuring our team members are at the heart of our success. As we continue to expand our presence in the industry, we are seeking a passionate and talented Sous Chef. Job Summary: As a Sous Chef at EEG, you will play a vital role in maintaining a positive and productive work environment for our team. The ideal candidate will have a strong background in BOH operations, a proven track record of leadership, and a passion for delivering outstanding guest experiences. As a Sous Chef, you will be in a pivotal role ensuring the success of our establishments, overseeing operations and leading a team dedicated to excellence. Key Responsibilities: Leadership and Team Management: • Provide strong leadership and guidance to ensure a positive and high-performing team culture, • Recruit, train, and develop staff to deliver exceptional service and achieve operational excellence, • Foster a collaborative and inclusive work environment Operational Excellence: • Oversee day-to-day operations of the BOH, ensuring smooth and efficient service delivery, • Implement and enforce company policies and procedures, • Optimize operational processes to enhance efficiency and profitability Guest Experience: • Uphold the highest standards of hospitality to create memorable experiences for our guests, • Monitor and respond to guest feedback, ensuring continuous improvement in service quality, • Financial Management:, • Drive financial success by managing budgets, controlling costs, and Controlling COGS Qualifications: • Proven experience as a Sous Chef in the hospitality industry, • Strong leadership and team management skills, • Excellent communication and interpersonal abilities, • Results-driven with a focus on achieving financial targets, • Knowledge of restaurant operations, • Competitive salary and benefits package, • Opportunity to play an integral role in a dynamic and growing team within the hospitality space, • Embrace a culture of teamwork, dedication, and excellence in service Evening Entertainment Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic provided by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Actual compensation packages are determined based on various factors such as skill set, experience, certifications, and location.

Job Description The Role The Sushi Sous Chef will work directly under the Corporate Chef and Senior Sushi Sous Chef. Sushi Sous Chef must be able to assume the Senior Sushi Sous Chef’s responsibilities in his/her absence. While the Sushi Sous Chef may help out with menu planning and ordering, the primary responsibility is to help manage the staff and make sure that food is prepared, plated and served properly and efficiently. The Rewards As a Sushi Sous Chef, we don’t just give you a job you love, we like to reward you for all your commitment and dedication at work, these benefits include: • 50% Discount on food for up to 6 people to use in SUSHISAMBA® or Duck & Waffle restaurants, • Quarterly Bonus Program, • Paid Time Off, • Meals on Duty, • Health, Dental and Vision Insurance to Full Time Employees, • 'Refer-a-friend’ cash incentive scheme, • Employee Assistance Program which includes counseling and wellness resources, • Access to BenefitHub Discount Marketplace, • Job training and excellent internal growth opportunities, • Valid Food Safety certification, • 1 year minimum kitchen supervisor and/or management experience preferred, • In-depth skills and knowledge of all kitchen operations, • The skills and knowledge to include culinary education, cost control, communication skills, basic computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge, • Strong understanding of purchasing, receiving, inventory control and stock rotation, • Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $18 - $23 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Steam, Sushi) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $18 - $22 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained and tested in your area of expertise to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our kitchen standards and you will contribute and excels in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description The Line Cook at KYU is an essential role for preparing high-quality meals and contributing to our talented team. We are seeking a passionate and hardworking individual who can follow standard recipes and execute dishes to our high standards. Line Cooks at KYU are driven culinary professionals who work closely with the CDC and Sous Chefs to efficiently and consistently execute the menu. This role requires a strong understanding of cooking methods, ingredients, equipment, and processes. As a Line Cook, you will take ownership of preparing ingredients, managing your station, and creating dishes according to restaurant recipes and specifications. Strong communication and multitasking skills are crucial for success. Ultimately, you will play a key role in ensuring customer satisfaction and contributing to the growth of our restaurant. Responsibilities: • Properly set up and stock the station for service., • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Maintain inventory and supplies., • Collaborate with kitchen staff to properly prepare menu items., • Prepare for food service., • Cook menu items in cooperation with the kitchen team., • Monitor tickets, including allergy and special-request notes., • Keep the station clean, organized, and efficient., • Rotate inventory correctly., • Ensure adherence to all nutrition and sanitation standards., • Monitor and report inventory needs to the Sous Chef., • Plate dishes carefully., • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related experience., • Minimum of 2 years of experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Strong multitasking abilities., • Ability to work cooperatively and efficiently as part of a team., • Extensive experience working in busy restaurant environments., • 3 to 5+ years of experience in a cook position., • Fine dining experience., • Attention to detail., • Motivated and self-directed., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication., • Excellent time management., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Able to lift and carry up to 50 lbs.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $20 - $25 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job DescriptionDescription: About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Bar Prep ensures the bar is service-ready every day by producing high-quality juices, syrups, cordials, purees, infusions, and batched cocktails; prepping garnishes; maintaining par levels; and upholding stringent sanitation and labeling standards. You’ll support bartenders and barbacks with organized mise en place, accurate recipes, and timely restocks that keep service smooth and consistent. Key Responsibilities Mise en Place & Production • Execute daily prep lists: fresh juices, simple/compound syrups, cordials, shrubs, purees, infusions, tinctures, oleo-saccharum, dehydrated/fruited garnishes., • Scale recipes up/down accurately (weight/volume); document yields and losses., • Taste and calibrate products for balance (sweetness/acid/bitterness); log adjustments per standard., • Maintain uniform garnish cuts and presentations; ensure consistency across service stations., • Adhere to DOH/HACCP standards: handwashing, glove use, allergen and cross-contact prevention, cooling and holding temps., • Complete temperature and batch logs; maintain accurate labels and date stamps on all items., • Set and maintain pars for juices, syrups, garnishes, ice, glassware, napkins, straws, picks, and smallwares., • Restock stations pre-service and during peak periods; polish and stage glassware as needed., • Assist with receiving check quantities, temperatures, and quality; store promptly in correct zones., • Track usage and report low stock/ordering needs; help with weekly counts as assigned., • Safely operate/clean juicers, blenders, centrifuges, dehydrators, sous vide units, iSi whippers, vacuum sealers, and slicers., • Support care of kegs/CO2 and draft systems as directed; report malfunctions immediately and tag out unsafe gear., • Partner with bartenders/barbacks to protect ticket times and product quality; jump in on restocks and glass runs., • Participate in tastings, line-ups, and menu rollouts; learn new specs quickly and share feedback respectfully. 6+ months experience in bar prep, bar backing, or culinary prep in a high-volume environment (or strong interest and willingness to learn). Ability to read/convert recipes (metric & imperial), weigh/measure precisely, and follow SOPs. Knowledge of food safety and sanitation; valid Food Handler certification (or ability to obtain). Organized, efficient, and calm under pressure, strong communication and teamwork. Comfort with basic bar equipment and tools; Google Workspace familiarity a plus. Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements Stand and move for extended periods (up to 8+ hours); frequent bending/reaching. Lift/carry up to 35–50 lbs.; roll/move full kegs with proper equipment and assistance. Exposure to varying temperatures (walk-ins, hot equipment), moisture, and cleaning chemicals; repetitive knife/equipment use. Slip-resistant footwear required. In Return, We Offer You Competitive hourly pay with opportunities for cross-training and advancement Eligible health & wellness benefits (for qualifying positions) Employee dining and partner discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description The Prep Cook at KYU plays a crucial role in ensuring that our kitchen operates efficiently. The Prep Cook is knowledgeable about ingredients and technical processes and works collaboratively with other kitchen staff. Prep Cooks at KYU take ownership of preparing ingredients, managing their stations, and assisting in creating dishes according to our restaurant's recipes and specifications. Responsibilities: • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Maintain inventory and supplies., • Collaborate with kitchen staff to properly prepare menu items., • Set up and stock the kitchen with all necessary supplies., • Prepare meal ingredients by peeling, cutting, chopping, slicing, and portioning., • Measure ingredients and seasonings., • Assist line cooks during service., • Produce menu items in cooperation with the kitchen team., • Keep the station clean, organized, and efficient., • Rotate inventory correctly., • Ensure that all nutrition and sanitation standards are followed., • Monitor and report inventory needs to the Sous Chef., • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related experience., • Minimum of 2 years of experience in a similar role., • In-depth knowledge of restaurant practices and cooking methods., • Excellent communication and organizational skills., • Strong multitasking abilities., • Ability to work cooperatively and efficiently as part of a team., • Extensive experience working in busy restaurant environments., • 3 to 5+ years of experience in a cook position., • Fine dining experience preferred., • Attention to detail., • Motivated and self-directed., • Pride in service and a constant desire to grow within the craft., • Excellent time management., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Able to lift and carry up to 50 lbs.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $17 - $20 / hour plus tips! We keep it reel! Premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture ESSENTIAL QUALIFICATIONS • Minimum of 18 years of age., • Any previous culinary training., • High school graduate, some college, • Current CA Food Handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Communicate with all Guests regarding raw bar products and service the guests sitting at the Oyster bar stools., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Complete opening/closing duties as assigned, • Remove soiled wares from station as assigned and transport to dishwashing area., • Follow Manager’s instruction., • Follow maintenance program and cleaning schedule., • Alert Chef or Sous Chef as to any deficiencies of food items., • Notify management of any pertinent information related to shift activities.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $17 - $19 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained in your area of expertise to ensure your capability and understanding of safety and sanitation. You will be trained on our kitchen standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately.

Job DescriptionDescription: José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fine dining and everything in between, JAG’ers know they all play a critical role in overall success of our brands. What we would like from you: • Properly cleans and sanitizes all dishes, glassware, utensils and pots., • Responsible for maintaining organization and cleanliness of dish room and dish machine., • Assists with cleaning other areas of the restaurant as requested., • Operates dish machines and pot sinks to company and manufacturer specifications., • Uses proper measurements of detergent and sanitizer in the dish machine and pot sinks., • Ensures Dish machine and pot sinks are well maintained and calibrated to comply with sanitation codes., • Sweeps and mops floor., • Restocks all dishes, glassware, utensils, pots, and pans., • Removes all garbage and recyclables., • Breaks down, cleans, and sanitizes the dish machine and pot sinks at the end of a shift., • Keeps dish and other storage areas clean and organized., • Utilizes safe and sanitary procedures., • Performs additional responsibilities, although not detailed, as requested by a Chef, Management or Sous Chef at any time. What you can expect from us: • Competitive Pay with industry leading benefits, • Access to Medical, Dental, Vision, 401k., • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • Career Advancement opportunities Requirements: Skills & Conditions • Ability to physically handle knives, pots or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 80 pounds to every area of the kitchen., • Proper usage and handling of various kitchen machinery to include dishwasher, slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment., • Proper usage and handling of various chemicals., • This position will spend 100% of the time standing., • Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water., • Regular exposure to conditions that could lead to minor injuries such as cuts and burns., • Must be able to exert well-paced ability in limited space., • Must be able to bend, stoop, squat and lift up to 80 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. 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 DescriptionDescription: José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast casual to fine dining and everything in between, JAG’ers know they all play a critical role in overall success of our brands. What we would like from you: • Properly cleans and sanitizes all dishes, glassware, utensils and pots., • Responsible for maintaining organization and cleanliness of dish room and dish machine., • Assists with cleaning other areas of the restaurant as requested., • Operates dish machines and pot sinks to company and manufacturer specifications., • Uses proper measurements of detergent and sanitizer in the dish machine and pot sinks., • Ensures Dish machine and pot sinks are well maintained and calibrated to comply with sanitation codes., • Sweeps and mops floor., • Restocks all dishes, glassware, utensils, pots, and pans., • Removes all garbage and recyclables., • Breaks down, cleans, and sanitizes the dish machine and pot sinks at the end of a shift., • Keeps dish and other storage areas clean and organized., • Utilizes safe and sanitary procedures., • Performs additional responsibilities, although not detailed, as requested by a Chef, Management or Sous Chef at any time. What you can expect from us: • Competitive Pay with industry leading benefits, • Access to Medical, Dental, Vision, 401k., • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • Career Advancement opportunities Requirements: Skills & Conditions • Ability to physically handle knives, pots or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 80 pounds to every area of the kitchen., • Proper usage and handling of various kitchen machinery to include dishwasher, slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment., • Proper usage and handling of various chemicals., • This position will spend 100% of the time standing., • Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water., • Regular exposure to conditions that could lead to minor injuries such as cuts and burns., • Must be able to exert well-paced ability in limited space., • Must be able to bend, stoop, squat and lift up to 80 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer

Job Description The Prep Cook will function as an integral team member assisting in all aspects of each BOH department on a day-to-day basis, included but not limited to dish, prep, receiving, and the kitchen line. As a line cook you will directly report to your Lead Kitchen Assistant, Sous Chef and/or General Manager. General knowledge and ownership of each station will be key in performing this role, as well as maintaining a great number of interpersonal skills to uphold a professional environment, continuing self-education on current trends and industry standards will also be an important part of maintaining this role. Described below but not limited to, are daily tasks that you can expect to perform on varied shifts. • Maintaining all SNHD health code standards including keeping all documentation up to date, • Upholding all Makers & Finders Company Policies and Procedures, • Performing recipe execution to written specification as shown in recipe book, • Following “FIFO(First in first out)” for all products in-house, • Utilize ‘Jolt’ task and time management program for daily operations including opening / closing duties and verification as well as labeling for all food products, hot kept items, and tools., • Cook all raw meats to desired temp and use thermometer to verify doneness to prevent customer dissatisfaction and to help prevent food borne illness, • Ensure product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion, • Complete daily temperature logs for all equipment, • Keep work area clean by sanitizing, sweeping, mopping, and scrubbing any and all kitchen floors and equipment, • Clear of any and all items that are not necessary for your shift completion to prevent workplace accidents or distractions, • Perform additional tasks as assigned by both FOH and BOH management, • Practice and utilize all knife skills to ensure safe and measured cuts on both produce and protein, • Assist with inventory checking, receiving and placing orders with vendors, • Checking in and verifying all items from daily deliveries and stocking them in designated storage areas, • Attending any and all mandatory employee meetings, • Perform shift with mindful time-management to complete all tasks assigned within shift, • Reporting any violations of Makers & Finders Food and Sanitization procedures to upper management, • Health Card required PHYSICAL REQUIREMENTS Talking/Hearing: to communicate with public, staff and vendors Walking: to travel different levels of facility and other locations Sitting: to drive a vehicle and for computer work Standing: to put supplies away, to train, standing for long periods of time Lifting: to put supplies away Climbing: to inspect all areas of kitchen and bar Pulling: to open doors; to move furniture and supplies Pushing: to close doors; to move furniture and supplies Stooping: to inspect under equipment; to retrieve supplies at lower levels Crouching: to inspect under equipment; to retrieve supplies at lower levels Seeing: to drive a vehicle; to obtain information from written material, for computer work Carrying: to carry 40 pounds for 25 yards to maintain inventory. The Prep Cook is required to invest the time necessary to produce exceptional results. This position will also have a rotating irregular schedule including evenings, weekends, holidays and frequently a 5-day work week. Equal Opportunity Statement for Employment: Makers & Finders provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. Makers & Finders expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Company DescriptionMakers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality.Makers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality.

Job Description We are looking for an ambitious Prep Cook to assist in the preparation of delicious dishes in the kitchen. You’ll perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. A great prep cook will be quick and diligent and willing to improve on the job. You will be able to follow instructions as well as all health and safety rules in the kitchen. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team. Responsibilities • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, frying etc., • Prepare simple dishes such as salads, entrees etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Proven experience as prep cook, • Knowledge of health and safety rules in a kitchen, • Manual dexterity able to operate cutting tools and kitchen utensils, • A team player with good communication skills, • Patient with an ability to stay positive under pressure, • Very good physical condition and endurance, • High school diploma or equivalent is desirable; Training from a culinary school will be an assetCompany DescriptionLuhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.Luhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.

Job Description The Line Cook will function as an integral team member assisting in all aspects of each BOH department on a day-to-day basis, included but not limited to dish, prep, receiving, and the kitchen line. As a you will directly report to Operations Manager, Sous Chef, and/or General Manager. General knowledge and ownership of each station will be key in performing this role, as well as maintaining a great number of interpersonal skills to uphold a professional environment, continuing self-education on current trends and industry standards will also be an important part of maintaining this role. Described below but not limited to, are daily tasks that you can expect to perform on varied shifts. • Maintaining all SNHD health code standards including keeping all documentation up to date, • Performing recipe execution to written specification as shown in recipe book, • Following “FIFO(First in first out)” for all products in-house, • Utilize check list and time management program for daily operations including opening / closing duties and verification as well as labeling for all food products, hot kept items, and tools., • Cook all raw meats to desired temp and use thermometer to verify doneness to prevent customer dissatisfaction and to help prevent food borne illness, • Ensure product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion, • Complete daily temperature logs for all equipment, • Keep work area clean by sanitizing, sweeping, mopping, and scrubbing any and all kitchen floors and equipment, • Perform additional tasks as assigned by both FOH and BOH management, • Practice and utilize all knife skills to ensure safe and measured cuts on both produce and protein, • Execute all menu dishes items as stated in the BOH Culinary Bible, • Checking in and verifying all items from daily deliveries and stocking them in designated storage areas, • Perform shift with mindful time-management to complete all tasks assigned within shift, • Reporting any violations of Makers & Finders Food and Sanitization procedures to upper management Talking/Hearing: to communicate with public, staff and vendors Walking: to travel different levels of facility and other locations Sitting: to drive a vehicle and for computer work Standing: to put supplies away, to train, standing for long periods of time Lifting: to put supplies away Climbing: to inspect all areas of kitchen and bar Pulling: to open doors; to move furniture and supplies Pushing: to close doors; to move furniture and supplies Stooping: to inspect under equipment; to retrieve supplies at lower levels Crouching: to inspect under equipment; to retrieve supplies at lower levels Seeing: to drive a vehicle; to obtain information from written material, for computer work Carrying: to carry 40 pounds for 25 yards to maintain inventory. The Line Cook is required to invest the time necessary to produce exceptional results. This position will also have a rotating irregular schedule including evenings, weekends, holidays and frequently a 5-day work week. Equal Opportunity Statement for Employment: Makers & Finders provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. Makers & Finders expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Company DescriptionMakers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality.Makers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality.

Job Description Join the world-renowned Wolfgang Puck Fine Dining Group at CUT Las Vegas, located inside The Palazzo at The Venetian Resort. Recognized as one of the premier steakhouses on the Las Vegas Strip, CUT delivers a modern, luxurious dining experience with a bold, globally inspired menu and award-winning service. With a focus on prime dry-aged steaks, seasonal ingredients, and innovative technique, CUT sets the standard for contemporary fine dining. We are seeking a driven and experienced Executive Sous Chef to help lead our high-performing culinary team in this dynamic, high-volume environment. Position Summary: The Executive Sous Chef is a key member of the leadership team and plays an essential role in daily kitchen operations. This individual will work closely with the Executive Chef to manage high-volume service, uphold culinary excellence, and lead a passionate and focused team. The ideal candidate is a strong leader with deep culinary knowledge, a commitment to hospitality, and proven success in managing food and labor costs in a fast-paced, upscale environment. Key Responsibilities: * Oversee day-to-day kitchen operations and ensure smooth execution of all services * Maintain the highest standards of food quality, consistency, and presentation * Train, develop, and mentor culinary team members * Manage ordering, inventory, and vendor relationships * Monitor labor schedules, control food and labor costs, and support financial goals * Ensure all food safety, sanitation, and cleanliness standards are met * Collaborate on menu development and seasonal updates * Lead by example in professionalism, work ethic, and teamwork Qualifications: * Minimum 5 years of experience as a Sous Chef or similar leadership role * High-volume kitchen experience is required * Upscale or fine dining experience required * Strong culinary foundation and genuine passion for food and hospitality * Proven experience managing labor, purchasing, and food costs * Ability to lead, coach, and inspire a diverse culinary team * Excellent organizational, communication, and time management skills * Expereince in high-end steakhouse preferred * Cuinary school is a plus * Flexible schedule, including nights, weekends, and holidays Perks of Being Part of the Wolfgang Puck Family: * Competitive salary and bonus potential * Fully paid individual health, dental, and vision insurance * 401(k) with employer match * Dining discounts at all Wolfgang Puck locations * Opportunities for career growth within an iconic global brand * Dynamic and supportive leadership culture * And more! If you're a passionate culinary professional ready to thrive in a fast-paced, high-performance kitchen, we’d love to meet you. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. We use eVerify to confirm U.S. Employment eligibility.

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 DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service., • Lead the kitchen team by example, fostering a positive and productive work environment., • Ensure consistent preparation and presentation of all menu items in accordance with hotel standards., • Manage food costs and inventory levels while minimizing waste., • Assist in menu development, including seasonal offerings and special events., • Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge., • Monitor kitchen operations to ensure compliance with health and safety regulations., • Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment., • Culinary degree or equivalent professional certification preferred., • Strong knowledge of food preparation techniques, cooking methods, and safety guidelines., • Excellent leadership and communication skills with the ability to motivate a diverse team., • Creative mindset with a passion for culinary innovation and excellence., • Proficiency in menu planning, cost control, and inventory management., • Ability to work in a fast-paced environment, multitask, and prioritize effectively. Compensation & Benefits: • Base salary of $80,000–$95,000, • 10% annual bonus potential, • 5,000 relocation assistance, • Paid Time Off, • Training & Development

Job DescriptionCompany Description Westgate Las Vegas Resort & Casino is a premier destination offering luxury accommodations, award-winning dining, and thrilling casino action just one block from the famous Las Vegas Strip. As part of Westgate Resorts, we provide unforgettable vacation experiences across the country, from the sandy beaches of Florida to the snow-capped mountains of Utah. A leader in the timeshare and hospitality industry, Westgate offers affordable and diverse getaway options for every family and every budget. Whether guests seek high-energy entertainment in Las Vegas or a relaxing retreat at one of our other premier destinations, we deliver exceptional service and lasting memories. Job Description This position will assist in overseeing the operation ownership of Benihana, Rikki Tiki Sushi & Silk Road Asian Bistro. Supervise and participate with all specialty room kitchen personnel to store, organize, prepare, cook, and present food, according to hotel and Benihana Corporation standard recipes. This includes the show experience and adhering to Benihana standards. Create quality food products to ensure guest satisfaction and safety. Refine processes and systems for efficiency and guest service. Role and Responsibilities: (Includes but is not limited to the following) • Assign specific duties to all staff for efficient operation of kitchen(s). Train and supervise kitchen staff in the proper preparation of menu items and Benihana show., • Ensure proper receiving, storage (including temperature-setting) and rotation of food products. Adhere to control procedures for food cost and quality., • Provide guest satisfaction through outstanding guest service., • Write & cost recipes, maintain inventory, and order supplies as needed. Ensure recipes are being used by the team members to produce consistent products for our guests., • Schedule appropriate number of staff needed for each day and week in line with hotel occupancy and projected guest counts– maintaining Labor cost control., • Ensure department maintains requirements for area sanitation., • Reports any equipment in need of repair to chef and the engineering department for service., • Has a forward-thinking approach in the business and plans accordingly for large volume related to guests either a la carte or BEO events. This includes set up of equipment, food preparation, and logistics of flow., • Must be trained to work the Teppan grill and know all aspect of the Benihana show., • Oversee restaurant openings of new concepts, design & development, menu building, and training.Qualifications Performance Requirements: (Knowledge, skills and abilities) • Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees., • Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky, and wet., • "CLEAN AS YOU GO" -- Keep your kitchen neat and orderly, perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards., • Ability to maintain attendance and grooming in conformance with standards., • Sufficient manual dexterity of hand to use knives and kitchen tools., • Ability to operate kitchen equipment including steamer, deep fryer, ovens, broilers, and grills., • Utilize a hands-on approach to training and developing kitchen staff., • Utilize experience training food prep employees. Ability to instill safety and sanitation habits and procedures in all employees., • Teach employees the importance of consistency in preparation and presentation., • Display thorough knowledge of food handling and preparation techniques., • Ensure that level of quality, portion control, and plate presentation is adhered to consistently., • Consistently check prep work, station set up, line plating and quality., • Inventory, Requisitions, food and labor cost controls skills, • Ability to prepare a variety of cuisines, using skill and creativity., • Prep, stock, and rotate line to ensure ample supply of products is maintained., • Work closely with wait staff to exceed guest expectations., • Prefer Large Volume restaurant experience at 4-5 star level properties., • All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel., • Adhere to through proper training and understanding of Clark County Health Code, • Clear, concise written and verbal communication skills with management and staff, • Ability to sell concepts and ideas to management, peers, and employees., • Demonstrate team building experience., • Monitor level of workload and make staffing adjustments accordingly., • Demonstrate ability to lead by example., • Build morale and spirit with a participative management style., • Instill a guest service attitude in all employees., • Training and developing employees with limited education/experience., • Supervise, discipline, coach, and counseling, perform reviews for all associates., • Ability to read, write, speak, and understand the English language to read and utilize math skills for recipes, measurements, and food requests., • Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls, • Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks., • Utilize strong organizational skills., • Provide strong customer service orientation and skills., • Demonstrate excellent listening skills with Exceptional detail in follow-up., • Create courteous, friendly, professional work environment., • Utilize creative problem- solving skills using proper judgment an initiative. Additional Information Experience Requirements: • Must have at least 2 years prior experience in Asian restaurants, preferably Japanese and Chinese., • Comprehensive health benefits – medical, dental and vision, • Paid Time Off (PTO) – vacation, sick, and personal, • Paid Holidays, • 401K with generous company match, • Get access to your pay as you need it with our Daily Pay benefit, • Family benefits including pregnancy, and parental leave and adoption assistance, • Wellness Programs, • Flexible Spending Accounts, • Tuition Assistance, • Military Leave, • Employee Assistance Program (EAP), • Life, Disability, Accident, Critical Illness & Hospital Insurance, • Pet Insurance, • Exclusive discounts for Team Member (i.e., hotels, cruise, resorts, restaurants, entertainment, etc.), • Advancement & development opportunities, • Community Involvement Programs

Job Description We are seeking a Restaurant Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Job Responsibilities: • Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating., • Oversee kitchen staff, ensuring food quality, consistency, and presentation meet restaurant standards., • Monitor inventory and assist in ordering supplies while minimizing food waste., • Maintain a clean, organized, and safe kitchen environment, ensuring all food safety regulations are met., • Develop and introduce new dishes in collaboration with the Head Chef., • Train and mentor kitchen staff to enhance efficiency and skill development., • 2+ years of experience as a Sous Chef or in a similar kitchen leadership role., • Strong understanding of kitchen operations, food preparation, and safety procedures., • Ability to work in a fast-paced environment while maintaining high food quality., • Experience with Ethiopian cuisine is a plus but not required; a willingness to learn is essential., • Strong leadership and communication skills with the ability to manage a team., • Culinary school training is preferred but not required if equivalent experience is demonstrated., • Flexible availability, including evenings, weekends, and holidays.Company DescriptionLuhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.Luhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.

Job DescriptionDescription: POSITION SUMMARY: The General Manager is responsible for managing the daily operations of our Gourmet Steakhouse, including the selection, development and performance management of employees. In addition, oversees the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. All duties are to be performed in accordance with the Food and Beverage division standards and Property policies, practices and procedures, as well as Plaza brand standards. POSITION RESPONSIBILITIES/DUTIES: • Manage assigned operational functions within the department consistent with the strategic plan and vision for the department and division., • Oversee the daily floor operations to ensure that service is done proficiently., • Communicate daily with Executive Chef and/or Sous Chef in charge and Director of Food & Beverage, providing current information on large parties of expected VIPs., • Open/close shift, including logbook and pre-meal briefing., • Manage and monitors fiscal budget, operations of assigned departments and marketing strategies to produce both short term and long term profitability., • Provide input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure competitive position and in anticipation of changing customer needs within the dynamic hospitality and gaming environment., • Oversee all aspects of service, inventory control and labor management to operate the Gourmet Steakhouse efficiently and cost effectively., • Review and complete daily payroll; control daily labor costs., • Manage the delivery and measurement of guest service within assigned department(s) consistent with the Company's core service standards and brand attributes., • Interact with guests frequently to ensure satisfaction and enjoyment of dining experience., • Ensure maintenance and cleanliness of Gourmet Steakhouse and communicate expectations to Housekeeping and Maintenance Departments., • Manage Human Resources responsibilities for assigned departments to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the Company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with Company policies, legal requirements and Collective Bargaining Agreements., • Supervise dining room and kitchen activities to ensure quality production and delivery of product and service., • Responsible for smooth, efficient, cost effective operation of the Gourmet Steakhouse, to include: labor management, supervision of all aspects of service, and inventory control., • Interact with guests frequently to ensure satisfaction and enjoyment of dining experience., • React to any guest complaints and take any appropriate action., • Perform other job related duties as assigned. SUPERVISORY RESPONSIBILITIES: • Bartenders, • Apprentice Bartenders, • Gourmet Food Servers, • Gourmet Lounge Servers, • Gourmet Bussers, • Hosts, • Ambassador Broads MINIMUM QUALIFICATIONS: • Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must have the ability to write in a clear and professional manner. Strong written and verbal communications skills., • Works quickly and under minimal supervision or independently., • Maintains excellent relations with co-workers., • Performs all other related and compatible duties as assigned., • Regular attendance in conformance with the standards, which is established by PlayLV Property, is essential to the successful performance of this position., • To perform this job successfully, an individual must be able to perform each essential duty., • Must have the ability to effectively present information in one-on-one and small group situation to staff or customers and other employees of the organization., • Must have the ability to apply commonsense understanding to carry out detailed written or oral instructions. Exercise good judgment, makes decisions and works under pressure., • Must have the ability to deal with problems in a calm and professional manner., • Must operate effectively in a deadline-oriented and multi-task environment., • Ability to effectively present information to top management, public groups, and/or boards of directors., • Excellent problem solving skills., • Ability to obtain the appropriate work authorization per Health regulations., • Knowledge of basic Windows programs: Microsoft Word and Excel., • Must have the ability to read and comprehend simple instructions, short correspondence and memos. This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department. Requirements: EDUCATION and/or EXPERIENCE: Required: • At least 5 years of previous hospitality experience in a fine dining restaurant or Gourmet Steakhouse with scheduling experience., • At least 2 years of previous management experience in a high-volume Gourmet Steakhouse, preferably within a major hotel/casino or fine dining French gourmet steakhouse environment., • Excellent customer service skills., • Able to lead and mentor a team., • 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. Preferred: • Bachelor's degree from a four-year college or university and/or course certification from an accredited culinary institute., • Previous experience managing employees using a Collective Bargaining Agreement., • Previous experience working in a similar resort setting. CERTIFICATES, LICENSES, REGISTRATIONS: • Alcohol Awareness Card, • Food Health Card WORK SCHEDULE/HOURS: • Varies WORK CONDITIONS: • Walking and continuously standing (more than 75 % of the time), • Vision, hearing, speech and literacy (critical), • Ability to work in a smoky, noisy environment with bright lights & hot and cold temperatures, • Ability to communicate vocally utilizing portable radios and telephones (critical) Plaza is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Plaza will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

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