Chef jobs in Las Vegas, NV - 398 jobs

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock. Job Functions Receive and prepare food orders according to memorized standard recipes. Coordinate orders for pick-up. Maintain cleanliness of work station and storage areas at all times. Control waste by monitoring proper rotation, storage, and quantity control. Maintain inventory of station and order stock to maintain pars. Consistently apply established safety and sanitation procedures. Qualifications Must have a minimum of six (6) months of experience as a cook. Must be able to stand and/or walk for duration of shift. Must be able to lift, carry, and maneuver up to 75 pounds. Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist. Must be able to obtain/maintain any necessary licenses and/or certificati Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock. Receive and prepare food orders according to memorized standard recipes. Coordinate orders for pick-up. Maintain cleanliness of work station and storage areas at all times. Control waste by monitoring proper rotation, storage, and quantity control. Maintain inventory of station and order stock to maintain pars. Consistently apply established safety and sanitation procedures. Qualifications Must have a minimum of six (6) months of experience as a cook. Must be able to stand and/or walk for duration of shift. Must be able to lift, carry, and maneuver up to 75 pounds. Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist. Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock. Job Functions Receive and prepare food orders according to memorized standard recipes. Coordinate orders for pick-up. Maintain cleanliness of work station and storage areas at all times. Control waste by monitoring proper rotation, storage, and quantity control. Maintain inventory of station and order stock to maintain pars. Consistently apply established safety and sanitation procedures. Qualifications Must have a minimum of six (6) months of experience as a cook. Must be able to stand and/or walk for duration of shift. Must be able to lift, carry, and maneuver up to 75 pounds. Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist. Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview We are seeking a dynamic and experienced Executive Chef to lead our catering operations, delivering exceptional culinary experiences for a wide range of events, from luxury suites and VIP lounges to large-scale corporate gatherings and special events. This role demands a passionate culinary leader with a proven track record of managing high-volume, high-quality catering operations in a fast-paced environment. The Executive Chef, Catering, is responsible for the overall culinary vision and execution of all catering services at Allegiant Stadium. This role requires a hands-on leader who can manage a large team, develop innovative menus, control costs, and maintain the highest standards of food quality and safety. The ideal candidate will possess a strong understanding of current culinary trends and a passion for creating memorable dining experiences The Executive Catering Chef is responsible for overseeing the direction of the catering kitchen daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Catering Chef is solely responsible for the effective management and operation of the catering culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Culinary Director. The Executive Catering Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This role pays an annual salary of $100,000-$125,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 13, 2026 Responsibilities Develop and implement creative and diverse menus for all catering events, including luxury suites, VIP lounges, corporate events, and special occasions. Stay abreast of current culinary trends and incorporate them into menu offerings. Ensure consistent execution of recipes and plating standards. Conduct regular menu reviews and updates based on feedback and performance data. Recruit, train, and supervise a large culinary team, including sous chefs, cooks, and support staff. Foster a positive and collaborative work environment. Schedule and manage staff effectively to ensure efficient operations. Provide ongoing coaching and development to team members. Oversee all aspects of catering kitchen operations, including food preparation, production, and service. Manage inventory, ordering, and cost control. Ensure compliance with all food safety and sanitation regulations (HACCP, etc.). Maintain accurate records of food costs, inventory, and production. Work closely with event planners and sales teams to provide seamless event execution. Maintain the highest standards of food quality, presentation, and service. Conduct regular quality checks and address any issues promptly. Solicit and respond to customer feedback to ensure satisfaction. Work with vendors to ensure quality of products. Monitor and control food and labor costs. Assist in the development of annual budgets. Analyze financial reports and implement strategies to improve profitability. Other duties as assigned. Qualifications Bachelor's degree in Culinary Arts or related field preferred. Minimum of 5-7 years of experience as an Executive Chef or Executive Sous Chef in a high-volume catering or hospitality environment, preferably within a stadium, arena, or large event venue. Proven track record of managing large culinary teams and operations. Strong knowledge of food safety and sanitation regulations. Excellent culinary skills and creativity. Strong leadership, communication, and organizational skills. Ability to work in a fast-paced, high-pressure environment. Proficiency in menu costing and inventory management. Experience with large event coordination and execution. Ability to work flexible hours, including nights, weekends, and holidays. Experience with point-of-sale (POS) systems and inventory management software. Certification in food safety and sanitation (ServSafe or valid SNHD food handling card). Experience with high end catering, and high volume production. Alcohol Awareness or equivalent Ability to obtain a non-gaming work card (Sheriff's Card) Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We're hiring a private chef to cook in a client's home. You'll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed. You'll work 5 days per week for a family and travelling with them when needed The role is fully in-person at the client's home in Las Vegas. Pay is $120k per year. You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well. To apply, please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

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. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: 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. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

Role OverviewSodexo Live! supporting Chase Sapphire Lounge by The Club, is seeking an Executive Chef at Harry Reid International Airport (LAS). Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! Venues and events don't just bring people together, they create exceptional moments and lasting memories. Sodexo Live! provides hospitality services to airport lounges, stadiums, arenas, convention and conference centers, zoos, museums, and more. Working at one of these locations is exciting and allows you to be part of creating memorable experiences for people. IncentivesPaid Airport ParkingWhat You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems (Excel Spreadsheets). What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa culinary management background (within a high-end, luxury hospitality venue), with the demonstrated ability to stay current with new culinary trends;excellent mentoring/leadership and communication skills with the ability to maintain the highest of culinary standards;have the ability to work a flexible schedule;strong coaching and employee development skills; and/orhave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Overview It is the responsibility of the Executive Chef to provide strategic direction and daily oversight for all back-of-house (BOH) culinary operations and staff. All duties are to be performed in accordance with departmental and property policies, practices and procedures. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). Responsibilities Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. Responsible for the oversight of F&B Back of House staff. Manage staffing levels consistent with departmental and business needs. Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. Assist the Director of Culinary Operations in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. Ensures customer service standards are followed by all employees and addresses issues as they arise. Responsible for the overall achievement of department customer service goals. Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory. Constantly walking, standing, eye/hand coordination, handling, wrist motion, hearing, speaking, seeing and reading. Occasionally lifting and carrying up to a maximum of 55lbs alone for distances up to a maximum of 500 ft. Other duties as assigned by management. SUPERVISORY RESPONSIBILITIES: Specialty Room Chefs. Qualifications To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Prior experience in a similar position preferred. Must have thorough knowledge of food products, preparation styles, and recipes utilized on property. Must be knowledgeable of food products, preparation styles, and recipes utilized on property. Must be able to review and interpret financial reports and apply the information in a practical manner to improve operations. One-year inventory and cost management experience. Computer skills helpful. Good people skills and a well-groomed appearance. Ability to work efficiently, independently and cohesively, consistently producing quality results Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Working knowledge of Culinary and Bartender Union Contracts. Knowledge of cash registers and other front of the house equipment. Computer skills helpful. Good people skills and a well-groomed appearance. Minimum five years of experience in a high volume kitchen operation, preferably in a Hotel/Casino environment. One-year prior inventory/cost control experience. Minimum age requirement is 21. Ability to read and understand all policies and procedures. Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities. Must be able to complete standard forms and reports. Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. Tipped Position This position does not earn tips To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Prior experience in a similar position preferred. Must have thorough knowledge of food products, preparation styles, and recipes utilized on property. Must be knowledgeable of food products, preparation styles, and recipes utilized on property. Must be able to review and interpret financial reports and apply the information in a practical manner to improve operations. One-year inventory and cost management experience. Computer skills helpful. Good people skills and a well-groomed appearance. Ability to work efficiently, independently and cohesively, consistently producing quality results Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Working knowledge of Culinary and Bartender Union Contracts. Knowledge of cash registers and other front of the house equipment. Computer skills helpful. Good people skills and a well-groomed appearance. Minimum five years of experience in a high volume kitchen operation, preferably in a Hotel/Casino environment. One-year prior inventory/cost control experience. Minimum age requirement is 21. Ability to read and understand all policies and procedures. Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities. Must be able to complete standard forms and reports. Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

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

About Us Following successful launches in Salt Lake City and Arizona, Carver Road Hospitality brought its Flanker food and beverage concept to the Las Vegas Strip with their Summer 2023 debut of Flanker Kitchen + Sports Bar at Mandalay Bay Resort and Casino. Flanker's extensive menu of elevated American fare features scratch burgers, sliders and shareable tacos, among other handheld favorites. A healthy selection of salads and bowls and weekend brunch items round out the offerings. Job Summary The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Chef will be responsible for the safety and success of the kitchen when the Corporate Chef is away. Duties and Responsibilities Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Conducts decision-making process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews. Coaches and develops heart-of-house employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensure all employees are compliant with all BOH standards and procedures. Portrays a positive and professional attitude and appearance. Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook. Complete all required Jolt checklists. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings. Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA. All other duties as assigned. OUR IDEAL CANDIDATE Experience, Education, and Certifications Has at least 5 years previous experience as a Chef in a medium/high volume restaurant. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required. Southern Nevada Food Handler Card. Skills Can illustrate consultative skills and ability to work cross-functionally. Exhibits excellent verbal and written communication skills. Conversational fluency in Spanish preferred. Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models. Possesses excellent organizational skills, problem-solving skills, and time management ability. Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions. Computer proficient to include Microsoft Word and Excel. Take appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety. Physical Demands Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods. Ability to make repeating movements of the arms, hands, and wrists. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments. Additional Requirements Ability to work evenings, weekends, and holidays, as needed. As an important member of our team, you'll be eligible for: Health, Dental, and Vision insurance Competitive Pay The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management's right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.

Job Title: Executive Sous Chef Department: Culinary Reports To: General Manager & Executive Chef About Mott 32: Mott 32 is a global award-winning luxury dining destination known for its refined Chinese cuisine, innovative techniques, and commitment to sourcing premium ingredients. Our culinary philosophy combines authentic flavors with modern execution, delivering an elevated dining experience rooted in heritage, precision, and hospitality. Position Overview The Executive Sous Chef is a key leader within the culinary team, responsible for overseeing daily kitchen operations, maintaining the highest standards of food quality, supporting menu development, and ensuring consistent execution. This role requires strong leadership, deep knowledge of Chinese cuisine (Cantonese, Beijing, and regional influences), and the ability to uphold Mott 32's standards of excellence. Job Responsibilities Assist the Executive Chef in all aspects of kitchen management, menu execution, and culinary operations. Lead, train, and mentor the culinary team, ensuring adherence to Mott 32's quality, flavor profiles, and presentation standards. Maintain strict consistency across wok, dim sum, BBQ, and specialty Chinese cooking techniques. Oversee prep planning, daily production, and real-time execution during service. Ensure proper communication between front-of-house and back-of-house teams to support seamless service. Uphold food safety, sanitation, and SNHD standards in all kitchen areas. Monitor product quality, inventory levels, and cost control measures. Participate in menu development, new dish testing, and seasonal offerings as directed by the Executive Chef. Supervise staff scheduling, training plans, and performance management. Foster a respectful, motivated, and culturally aligned kitchen environment. Job Responsibilities Minimum 5 years of progressive culinary leadership experience, preferably in high-volume fine dining or luxury Chinese cuisine. Mastery of core Chinese cooking techniques (wok, BBQ/roasting, dim sum, stocks/soups, regional Chinese preparations). Fluency in Mandarin or Cantonese (required). Strong leadership, communication, and team-building skills. Experience managing a diverse kitchen staff and navigating multicultural teams. Proven ability to maintain high standards under pressure while ensuring consistency and efficiency. Strong knowledge of food safety and sanitation standards. Ability to work nights, weekends, and holidays as required. We offer attractive remuneration package and long-term career development opportunities to the right candidate. Please send your full resume with current and expected salary by clicking "Apply". We are an equal opportunity employer. The information provided by you will be treated in strict confidence and used for recruitment purpose only. All personal data collected during the application process will be kept for 12 months after its completion and will be destroyed thereafter.

You're Next Culinary Masterpiece Isn't in a Restaurant! Imagine a place where every dish you create brings joy, sparks memories, and nourishes the soul. A place where your culinary creativity is celebrated, not just your ability to follow recipes. We're looking for a top-notch EXECUTIVE CHEF like you to lead the team, help others reach their fullest potential, and provide the best culinary experience possible for our customers. In this role you will: Craft menus that are fresh, vibrant, and full of flavor, designed specifically for independent living seniors. Lead a passionate team that shares your commitment to excellence. Delight residents with every meal, from comforting classics to inventive seasonal creations. Make a real impact every day-your food becomes part of someone's happiest moments. The Ideal Candidate: Lives and breathes culinary artistry. Thrives on creating memorable dining experiences. Balances creativity with nutrition, understanding the unique needs of seniors. Inspires and leads a team with professionalism and passion. What's in it for you? Full creative freedom to design menus and signature dishes. Competitive salary, benefits, and a culture that values your talent. The rare opportunity to combine hospitality, creativity, and purpose in one role. If you're ready to transform everyday meals into extraordinary experiences, we would love to meet you. Apply today so we can schedule a time to connect and learn more! E.O.E YOU. BELONG. HERE. AgeWell Solvere Living, is growing in the Henderson, Nevada area and is a place where compassion, and personal growth come together. We foster a welcoming, family-like environment where you are supported, encouraged to develop your skills, and celebrated for the meaningful contributions you make every day. Joining our team means being part of a culture that values connection, empowers you to reach your full potential, and makes a real difference in the lives of our residents. At AgeWell Solvere Living, we believe in creating senior living communities that allow residents to thrive, families find peace of mind, and team members are inspired to grow. Our vision is built on delivering excellence in care, innovation in services, and leadership that empowers people at every level. We're a Certified Great Place to Work for 8 years in a row, and proudly offer: Medical, Dental and Vision coverage. Life, AD&D, and disability insurance. Voluntary Accident, Hospital Indemnity and Critical Illness options 401k or Roth IRA Retirement Savings Plan (with company match) Generous Paid Time Off Program Purpose: The Executive Chef has overall responsibility for the daily operations of the culinary services department. This position is responsible for performing all duties in a professional manner at all times and in compliance with established Community policies & procedures. The Executive Chef ensures that Residents are provided a high-quality culinary experience and that the kitchen services areas are adequately staffed and that the highest quality standards are met. The Executive Chef prepares and services meals in a safe and appetizing manner that is in compliance with dietary standards and Community food-related policies & procedures. The Executive Chef may also be called upon to create, price, and execute menus for community and private resident events. Responsibilities: Responsible for the overall financial and operational functions related to dining room service and culinary operations. Creates and plans weekly menus for the IL Communities. Ensures compliance with federal, state, and local sanitation regulations. Maintains cleanliness and sanitation of all work areas. Conducts routine safety and sanitation inspections utilizing the self-inspection document of dining room, food storage areas, chemical storage areas, and food receiving area. Communicates “action items” to VP Food and Beverage, Plant Operations Director and Executive Director. Demonstrates attention to detail with regard to food quality, presentation, and dining room environmental standards. Develops and maintains food service quality, objectives, and standards. Develops and maintains a good working relationship with Community administrative team members, as well as networking with other communities to assure that the services offered can be properly maintained to meet the needs of the Residents. Prepares all monthly food service reports. Maintains food and supply expenses to budget or forecast. Places orders for food and supplies through authorized vendors. Completes physical food and supply inventories prior to placing orders. Plans, develops, organizes, implements, evaluates, and directs the operations in food and beverage services. Makes written and oral reports/recommendations to the Executive Director concerning the operations of the food service department in the Community. Maintains daily log of freezer, refrigeration, dishwasher, 3 compartment sink and hot and cold food holding temperatures. Assures that the Community kitchen is maintained in a clean and safe manner, ensuring that high-quality food service safety and sanitation standards are met. Supports the Community sales efforts with catering agendas for marketing events and is responsible to provide catering services for Community-wide programs and authorized private Resident affairs, etc. Utilizing the community event form to ensure proper communication regarding all events. Follows all emergency procedures. Understands all safety policies and procedures. Ensure that there is always a 72-hour emergency food and drinking water supply and disposable supply per regulations. Exhibits a sincere enthusiasm for working with the Community's senior population. Is creative, energetic, patient, flexible, encouraging, and team oriented. Displays patience, tact, enthusiasm, and a cheerful disposition with team members and residents. Promotes the AgeWell Solvere Living managed community in a positive manner and effectively communicates community values to residents, visitors, and team members. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. Manages departmental staffing and labor costs, including overtime. Recruits, orientates, trains and evaluates all culinary services staff. Assures dining room services provider is performing contract-specific responsibilities. Responsible for overseeing culinary services calendar with regard to holidays and requested special events. Performs other duties as deemed necessary and appropriate. Qualifications: Degree in Culinary Arts preferred. 3 to 5 years' previous experience in leading a fine dining experience. Must have a Serve Safe certification or become certified within 90 days of hire date. Must have basic knowledge of food preparation procedures, proper dining room service etiquette, as well as related Health Department regulations and guidelines pertaining to food service operations. Basic knowledge of Microsoft Office (Word, PowerPoint, Excel, and Outlook), as well as familiarity with the Internet and its search tools. Strong organizational, oral, and written communication skills. Self- motivated and ability to work with minimal supervision. Results oriented. Customer service orientation. A proven team player. Physically able to bend and reach. Physically able to push and pull and lift up to 40-50 pounds as needed. Physically able to stand for extended periods of time. Ability to work in a hot/humid environment for extended periods of time. Can determine food quality and palatability through taste and smell.

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines. Work closely with Management Team to ensure that all products comply with Station Casinos' specifications and cost controls. Qualifications: Food and Beverage/Culinary experience in related fields/varied high volume and fine dining environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Must have the ability to work in any kitchen environment, high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly supporting and enforcing all initiatives given by the Food & Beverage Director.

Job DescriptionBenefits: Flexible schedule Free uniforms Training & development Company parties Dental insurance Health insurance Paid time off Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 10 hours per week to start and build up from there. 5 years' experience as a professional chef (3-4 years DOE). Good at learning new software applications (like Parsley software). Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock. Job Functions Receive and prepare food orders according to memorized standard recipes. Coordinate orders for pick-up. Maintain cleanliness of work station and storage areas at all times. Control waste by monitoring proper rotation, storage, and quantity control. Maintain inventory of station and order stock to maintain pars. Consistently apply established safety and sanitation procedures. Qualifications Must have a minimum of six (6) months of experience as a cook. Must be able to stand and/or walk for duration of shift. Must be able to lift, carry, and maneuver up to 75 pounds. Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist. Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, designing menus, shopping for organic ingredients, and preparing healthy meals. We are looking for a private chef to work 5 days a week. The role is based in Las Vegas. You will be cooking for a family who want healthy meals and travelling when needed. This role is for $120k per year. Start date: As soon as possible. How to apply: Please fill out the application form. It will take 1 to 2 minutes.

Job 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. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: 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. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

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

You're Next Culinary Masterpiece Isn't in a Restaurant! Imagine a place where every dish you create brings joy, sparks memories, and nourishes the soul. A place where your culinary creativity is celebrated, not just your ability to follow recipes. We're looking for a top-notch EXECUTIVE CHEF like you to lead the team, help others reach their fullest potential, and provide the best culinary experience possible for our customers. In this role you will: Craft menus that are fresh, vibrant, and full of flavor, designed specifically for independent living seniors. Lead a passionate team that shares your commitment to excellence. Delight residents with every meal, from comforting classics to inventive seasonal creations. Make a real impact every day-your food becomes part of someone's happiest moments. The Ideal Candidate: Lives and breathes culinary artistry. Thrives on creating memorable dining experiences. Balances creativity with nutrition, understanding the unique needs of seniors. Inspires and leads a team with professionalism and passion. What's in it for you? Full creative freedom to design menus and signature dishes. Competitive salary, benefits, and a culture that values your talent. The rare opportunity to combine hospitality, creativity, and purpose in one role. If you're ready to transform everyday meals into extraordinary experiences, we would love to meet you. Apply today so we can schedule a time to connect and learn more! E.O.E YOU. BELONG. HERE. AgeWell Solvere Living, is growing in the Henderson, Nevada area and is a place where compassion, and personal growth come together. We foster a welcoming, family-like environment where you are supported, encouraged to develop your skills, and celebrated for the meaningful contributions you make every day. Joining our team means being part of a culture that values connection, empowers you to reach your full potential, and makes a real difference in the lives of our residents. At AgeWell Solvere Living, we believe in creating senior living communities that allow residents to thrive, families find peace of mind, and team members are inspired to grow. Our vision is built on delivering excellence in care, innovation in services, and leadership that empowers people at every level. We're a Certified Great Place to Work for 8 years in a row, and proudly offer: Medical, Dental and Vision coverage. Life, AD&D, and disability insurance. Voluntary Accident, Hospital Indemnity and Critical Illness options 401k or Roth IRA Retirement Savings Plan (with company match) Generous Paid Time Off Program Purpose: The Executive Chef has overall responsibility for the daily operations of the culinary services department. This position is responsible for performing all duties in a professional manner at all times and in compliance with established Community policies & procedures. The Executive Chef ensures that Residents are provided a high-quality culinary experience and that the kitchen services areas are adequately staffed and that the highest quality standards are met. The Executive Chef prepares and services meals in a safe and appetizing manner that is in compliance with dietary standards and Community food-related policies & procedures. The Executive Chef may also be called upon to create, price, and execute menus for community and private resident events. Responsibilities: Responsible for the overall financial and operational functions related to dining room service and culinary operations. Creates and plans weekly menus for the IL Communities. Ensures compliance with federal, state, and local sanitation regulations. Maintains cleanliness and sanitation of all work areas. Conducts routine safety and sanitation inspections utilizing the self-inspection document of dining room, food storage areas, chemical storage areas, and food receiving area. Communicates “action items” to VP Food and Beverage, Plant Operations Director and Executive Director. Demonstrates attention to detail with regard to food quality, presentation, and dining room environmental standards. Develops and maintains food service quality, objectives, and standards. Develops and maintains a good working relationship with Community administrative team members, as well as networking with other communities to assure that the services offered can be properly maintained to meet the needs of the Residents. Prepares all monthly food service reports. Maintains food and supply expenses to budget or forecast. Places orders for food and supplies through authorized vendors. Completes physical food and supply inventories prior to placing orders. Plans, develops, organizes, implements, evaluates, and directs the operations in food and beverage services. Makes written and oral reports/recommendations to the Executive Director concerning the operations of the food service department in the Community. Maintains daily log of freezer, refrigeration, dishwasher, 3 compartment sink and hot and cold food holding temperatures. Assures that the Community kitchen is maintained in a clean and safe manner, ensuring that high-quality food service safety and sanitation standards are met. Supports the Community sales efforts with catering agendas for marketing events and is responsible to provide catering services for Community-wide programs and authorized private Resident affairs, etc. Utilizing the community event form to ensure proper communication regarding all events. Follows all emergency procedures. Understands all safety policies and procedures. Ensure that there is always a 72-hour emergency food and drinking water supply and disposable supply per regulations. Exhibits a sincere enthusiasm for working with the Community's senior population. Is creative, energetic, patient, flexible, encouraging, and team oriented. Displays patience, tact, enthusiasm, and a cheerful disposition with team members and residents. Promotes the AgeWell Solvere Living managed community in a positive manner and effectively communicates community values to residents, visitors, and team members. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. Manages departmental staffing and labor costs, including overtime. Recruits, orientates, trains and evaluates all culinary services staff. Assures dining room services provider is performing contract-specific responsibilities. Responsible for overseeing culinary services calendar with regard to holidays and requested special events. Performs other duties as deemed necessary and appropriate. Qualifications: Degree in Culinary Arts preferred. 3 to 5 years' previous experience in leading a fine dining experience. Must have a Serve Safe certification or become certified within 90 days of hire date. Must have basic knowledge of food preparation procedures, proper dining room service etiquette, as well as related Health Department regulations and guidelines pertaining to food service operations. Basic knowledge of Microsoft Office (Word, PowerPoint, Excel, and Outlook), as well as familiarity with the Internet and its search tools. Strong organizational, oral, and written communication skills. Self- motivated and ability to work with minimal supervision. Results oriented. Customer service orientation. A proven team player. Physically able to bend and reach. Physically able to push and pull and lift up to 40-50 pounds as needed. Physically able to stand for extended periods of time. Ability to work in a hot/humid environment for extended periods of time. Can determine food quality and palatability through taste and smell.