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  • Sous Chef
    Sous Chef
    hace 2 días
    Jornada completa
    Las Vegas

    CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings the bold, vibrant flavors of Latin American cuisine to one of the world's premier dining destinations. CHICA presents a refined yet energetic culinary experience that celebrates Latin cuisine as a unified cultural expression, drawing inspiration from Venezuela, Peru, Brazil, Mexico, Argentina, and beyond. The menu blends classic Latin dishes with contemporary technique, complemented by a dynamic wine and craft cocktail program. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated execution with the rhythm, warmth, and hospitality of Latin culture. Position Summary The Sous Chef at CHICA Las Vegas is a key culinary leader who supports the Executive Chef and Executive Sous Chef in the daily execution of kitchen operations. This role plays a critical part in maintaining food quality, service standards, team discipline, and financial performance in a fast-paced, fine-dining environment. The Sous Chef must demonstrate strong knowledge of Latin cuisine, a strong leadership presence, and the ability to execute consistently at a high level while managing teams, supporting service flow, and upholding CHICA's culinary and hospitality standards. Primary Responsibilities: Food Quality & Culinary Execution • Execute CHICA's Latin fine dining menu with consistency, accuracy, and attention to detail., • Uphold recipe standards, plating guidelines, and portion controls at all times., • Assist in training culinary staff on preparation techniques, execution standards, and presentation., • Monitor food quality throughout service to ensure guest satisfaction., • Support expediting during service to ensure accuracy, pacing, and ticket time targets., • Reinforce ongoing culinary training and quality control on the line and in prep areas. Service & Guest Experience, • Ensure food is prepared promptly to support exceptional guest service., • Partner with FOH leadership to address service challenges and improve guest experience., • Participate in daily lineups, • Menu tastings and education sessions, • New server training programs, • Support the goal of executing all tickets within 20 minutes or less without compromising quality., • Demonstrate professionalism, urgency, and calm leadership during peak service periods. Leadership & Team Development, • Supervise kitchen staff during assigned shifts, ensuring adherence to standards and expectations., • Assist with training, coaching, and performance feedback for culinary team members., • Help maintain discipline, morale, and accountability within the kitchen., • Support scheduling, labor efficiency, and daily staffing needs., • Lead by example, modeling professionalism, teamwork, and pride in execution. Financial & Operational Support, • Assist in meeting food-cost, labor-cost, and operational-budget goals., • Support inventory management, ordering, receiving, and product rotation., • Minimize waste through proper handling, prep discipline, and portion control., • Proactively identify operational challenges and escalate concerns to senior leadership. Facility Maintenance & Sanitation, • Maintain a clean, organized, and safe kitchen environment., • Ensure daily cleaning of:, • Cooking line, • Prep and pantry areas, • Dish and stewarding stations, • Walk-ins and storage areas, • Enforce food safety, sanitation, and hygiene standards consistently., • Support compliance with all health department and company regulations. Supervisory Responsibilities, • Assist the Executive Chef and the Executive Sous Chef in supervising kitchen employees., • Carry out supervisory responsibilities in accordance with company policies and applicable laws., • Participate in interviewing, hiring, training, and onboarding of culinary staff., • Address employee concerns professionally and support conflict resolution when needed. Qualifications & Experience Required, • Degree in Culinary Arts or equivalent professional experience., • 5+ years of experience as a Sous Chef or senior line cook in an upscale or fine dining environment., • Demonstrated experience with Latin cuisine and high-quality food execution., • Food Safety / Manager Certification., • Strong verbal and written communication skills., • Ability to work calmly and effectively under pressure in a high-volume setting., • Flexible availability, including nights, weekends, and holidays. Preferred, • Experience in chef-driven or brand-led restaurant concepts., • Las Vegas offers fine dining or a high-volume experience., • Proven ability to develop and motivate culinary teams. Work Conditions & Physical Requirements, • Fast-paced, high-volume kitchen environment with elevated noise levels., • Ability to stand, walk, bend, and perform repetitive tasks for extended periods., • Ability to lift up to 50 pounds., • Exposure to heat, sharp tools, and commercial kitchen equipment. Why Join CHICA – Las Vegas As a Sous Chef at CHICA Las Vegas, you will be part of a passionate culinary team delivering bold Latin flavors at a fine dining level on one of the world's most dynamic hospitality stages. This role offers meaningful growth, hands-on leadership experience, and the opportunity to refine your craft within a respected, chef-driven brand.

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  • Sous Chef
    Sous Chef
    hace 2 días
    Jornada completa
    Las Vegas

    WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo's Golden Gai district and rooted in the philosophy of omotenashi. At WAKUDA, culinary execution is driven by precision, discipline, artistry, and exceptional hospitality. Every dish reflects a deep respect for Japanese culinary tradition while embracing modern luxury dining standards. Position Summary The Sous Chef serves as a key culinary leader in WAKUDA's kitchen, responsible for supporting daily operations, maintaining exceptional culinary standards, and ensuring consistent execution across all service periods. This role requires a disciplined, hands-on leader with strong culinary fundamentals, a commitment to operational excellence, and the ability to perform in a high-volume luxury dining environment. The Sous Chef partners closely with the Executive Chef and culinary leadership team to ensure food quality, service execution, sanitation, labor efficiency, and team development meet WAKUDA's elevated standards. The ideal candidate combines leadership maturity, technical culinary skill, and a passion for mentorship with an uncompromising commitment to excellence. Primary Responsibilities: Culinary Leadership & Service Execution • Assist in leading daily kitchen operations across all stations and service periods., • Ensure all menu items are executed according to recipe, plating, portioning, and quality standards., • Maintain strong line control during service to ensure pacing, consistency, and ticket accuracy., • Support seamless execution across hot line, cold stations, sushi support, prep, and specialty stations., • Uphold WAKUDA's standards of precision, consistency, and elevated presentation. Operational Excellence • Oversee daily prep production and ensure mise en place readiness across all stations., • Maintain strong kitchen organization, workflow, and station discipline., • Assist with scheduling, labor deployment, and daily operational planning., • Identify operational inefficiencies and implement solutions to improve performance., • Support opening, closing, and service readiness procedures. Quality Control & Product Stewardship • Monitor ingredient quality, freshness, storage, and product rotation., • Ensure proper handling of premium ingredients, including seafood, proteins, and specialty imports., • Maintain strict portion control and minimize waste., • Ensure dishes consistently meet WAKUDA's luxury dining standards. Leadership & Team Development • Train, mentor, and develop line cooks, prep cooks, and junior culinary team members., • Foster a culture of accountability, discipline, professionalism, and respect., • Provide real-time coaching and performance feedback., • Lead by example through strong floor presence and hands-on execution., • Support recruiting, onboarding, and development of culinary talent. Financial & Inventory Controls • Support inventory management, purchasing, and receiving procedures., • Assist in monitoring food and labor costs and in waste-reduction initiatives., • Ensure proper storage and responsible product utilization., • Support cost-control initiatives without compromising quality. Food Safety & Compliance • Maintain strict compliance with HACCP, food safety, sanitation, and health regulations., • Ensure the kitchen remains clean, organized, and audit-ready at all times., • Enforce company safety standards and operating procedures. * Qualifications & Experience Required • Minimum 3–5 years progressive culinary experience, including leadership responsibilities, • Strong experience in upscale, fine dining, or luxury hospitality environments, • Advanced culinary knowledge, including butchery, sauce work, knife skills, and station management, • Strong communication, organizational, and leadership skills, • Ability to thrive in a fast-paced, high-expectation environment, • Food Handler Certification required upon employment Preferred • Luxury Japanese or Asian culinary experience preferred, • Michelin-starred or chef-driven restaurant experience highly desirable, • Formal culinary education or apprenticeship preferred, • Experience leading high-performing culinary teams Personal Attributes • Strong leadership presence, • Calm and composed under pressure, • Highly disciplined and detail-oriented, • Strong sense of urgency, • Passion for mentorship and team development, • Deep commitment to excellence and hospitality Physical Requirements • Ability to stand for extended periods, • Ability to lift and carry up to 50 pounds, • Frequent bending, reaching, and repetitive kitchen movement, • Ability to work nights, weekends, and holidays, • Ability to perform in a fast-paced, high-pressure kitchen environment Why Join WAKUDA As a Sous Chef at WAKUDA, you will help lead one of the most distinctive modern Japanese dining concepts in the industry. This is an opportunity to grow in a luxury, chef-driven culinary environment where precision, discipline, craftsmanship, and exceptional hospitality define every aspect of service.

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  • Executive Sous Chef, Hot Grill & Steak Program
    Executive Sous Chef, Hot Grill & Steak Program
    hace 2 días
    Jornada completa
    Las Vegas

    Executive Sous Chef – Hot Grill & Steak Program | WAKUDA About WAKUDA WAKUDA is an immersive culinary experience created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda in partnership with 50 Eggs Hospitality Group. The brand represents a bold reinterpretation of Japanese tradition through a modern lens—melding centuries-old technique, artistic expression, and a contemporary, seductive design aesthetic. Drawing inspiration from Tokyo's Golden Gai district, WAKUDA fuses intimacy and high energy, sophistication and edge, craftsmanship and innovation. With iconic locations in Las Vegas and Singapore and global expansion ahead, WAKUDA stands at the forefront of modern luxury dining. Position Overview Based in Las Vegas and reporting to the Executive Chef and Corporate Culinary Leadership, the Executive Sous Chef – Hot Grill & Steak Program will be essential in advancing WAKUDA's innovative culinary vision and executing a premium grill program grounded in Japanese technique, Michelin-level precision, and modern luxury dining standards. Primary Job Duties Leadership & Talent Development • Lead, train, and inspire culinary and grill teams with a philosophy rooted in Japanese craft, discipline, and precision., • Establish a culture of respect, mentorship, and professional growth., • Develop a pipeline of grill experts and future leaders. Culinary Execution & Program Stewardship • Execute proteins with impeccable temperature, texture, and presentation standards., • Oversee Wagyu and specialty beef fabrication, portioning, trimming, and yield control., • Manage dry-aging program integrity and consistency., • Master heat and fire control across charcoal and binchotan systems. Menu Development & Innovation • Support R&D for seasonal grill menus and exclusive tasting experiences., • Innovate through a modern Japanese approach while honoring tradition. Operational Excellence • Maintain sanitation, HACCP, and food safety compliance., • Manage cost control, labor efficiency, and inventory accuracy., • Collaborate cross-functionally with procurement and FOH leadership. Brand Ambassadorship & Guest Experience • Engage in VIP experiences and chef's counter activations., • Uphold refined, elevated hospitality rooted in omotenashi. Candidate Profile • 5–7+ years of luxury/Michelin-level dining experience, 3+ years of leadership experience., • Mastery in steak execution, binchotan grilling, butchery, and dry aging., • Expertise in Wagyu and premium beef preparation., • Strong communication, leadership presence, and hospitality intuition., • ServSafe & Food Handler certifications required.

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  • Host/Hostess
    Host/Hostess
    hace 6 días
    Jornada parcial
    Las Vegas

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

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  • Omakase Sushi Chef
    Omakase Sushi Chef
    hace 2 días
    Jornada completa
    Las Vegas

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

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  • Field Sales Representative
    Field Sales Representative
    hace 9 días
    $3000–$6000 mensual
    Jornada completa
    Las Vegas

    ​¿Eres una persona dinámica, que prefiere estar en movimiento y tiene talento para conectar con la gente? ¡Te estamos buscando! ​Estamos ampliando nuestra fuerza comercial en Las Vegas y buscamos Captadores de Campo (Field Sensors). Tu labor será el motor de nuestra expansión: identificar oportunidades, abordar clientes potenciales en terreno y generar los primeros contactos clave que impulsan nuestro negocio. ​Responsabilidades: • ​Identificación y abordaje proactivo de clientes potenciales en puntos estratégicos., • ​Presentación breve y persuasiva de nuestra propuesta de valor., • ​Captación de datos y generación de leads calificados para el equipo de ventas., • ​Cumplimiento de metas diarias de prospección en campo., • ​Registro y actualización de la actividad en terreno de forma ágil. ​Perfil buscado: • ​Perfil: Extrovertido, con alta energía y excelente presencia., • ​Habilidades: Capacidad de persuasión, resiliencia ante el rechazo y habilidad para establecer contacto rápido con desconocidos., • ​Autonomía: Capacidad para trabajar por objetivos en campo sin supervisión directa constante., • ​Idiomas: Dominio fluido de Español ó Bilingüe fundamental para el mercado de Las Vegas)., • ​Disponibilidad: Disponibilidad para trabajar en horarios flexibles según la afluencia de público. ​¿Qué ofrecemos? • ​Pago competitivo: Esquema atractivo en comisiones + bonos por objetivos., • ​Flexibilidad: Horarios que se adaptan a un ritmo dinámico de trabajo., • ​Entrenamiento: Capacitación rápida y efectiva en técnicas de abordaje y cierre inicial., • ​Crecimiento: Posibilidad real de ascenso a posiciones de cierre de ventas o gestión de equipos. ​¿Cómo aplicar? ​Si tienes la energía y el hambre de éxito que buscamos, queremos conocerte. Envía tu currículum actualizado.

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  • Sushi Cook
    Sushi Cook
    hace 6 días
    $27 por hora
    Jornada parcial
    Las Vegas

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

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  • Pastry Cook
    Pastry Cook
    hace 6 días
    Jornada parcial
    Las Vegas

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

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  • Line Cook
    Line Cook
    hace 6 días
    Jornada parcial
    Las Vegas

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

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