Chef Jobs in Whitney, NV

The primary objective of the Executive Chef role is to oversee a fast-paced, high volume scratch kitchen, driving the culinary execution of our classic Italian cuisine. You'll provide team leadership and development so that you can work together to achieve operational excellence in food quality, consistency, safety and service. This role is restaurant based and requires the ability to work nights and weekends and a minimum expectation of work 50 hours per week. Qualified candidates must be highly organized, have the ability to multi-task, detail oriented and be able to provide clear direction. Key Responsibilities: Oversee Area of Responsibility and assist with overseeing all kitchen operations Ensure collaboration between kitchen and front of house operations Represent the Maggiano's way by doing “Whatever it Takes” to make the guest and teammates feel special by creating a respectful, positive and professional work environment Manage people by participating in hourly hiring, training teammates, and understanding and balancing labor needs Help execute new menu and system rollouts and kitchen initiatives Assist in maximizing financial and operational results and helping with weekly inventory and ordering procedures Maintain a healthy and safe work environment and uphold food safety standards Perform all responsibilities of each position within the kitchen Assist in executing banquet and catering events, including special events held within the restaurant Builds diversity, equity, and inclusion as part of our culture; celebrates Team Members' differences as they make us stronger Other duties as assigned What You Bring to the Team: 1-2 years of chef experience managing a high-volume, full service restaurant Excellent verbal written and communication skills Ability to read, understand, and communicate in English Demonstrates financial acumen Fosters and builds an inclusive work environment

The SHOW Comes Alive At MGM Resorts International Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests. The Job The purpose of the Executive Sous Chef is to assist the Restaurant Executive Chef in providing direction and leadership for the Assistant Chef and the Restaurant Kitchen team consistent with the MGM brand for both NoMad Bar and NoMad Library. They share responsibility for: leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance to company policies and procedures. The Day-to-day Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability. Execute on the restaurant's business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets. Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant's execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff. Assist Executive Chef with managing Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements. Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining room. Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties. The Ideal Candidate 2+ Years of Prior Relevant Experience in a high-volume and/or upscale casual dining. Bachelor's Degree or equivalent experience. Previous experience managing employees under a collective bargaining agreement. Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant. Bilingual, English as the primary or secondary language. The Perks & Benefits Wellness incentive programs to help you stay healthy physically and mentally Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more Free meals in our employee dining room Free parking on and off shift Healthcare, financial, and time off benefits including 401K matching Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community View Job Description ************************************************************************** Are you ready to JOIN THE SHOW? Apply today!

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.

Job Details Management CRH Admin - Las Vegas, NV Full Time $65,000.00 - $125,000.00 Salary/year Restaurant - Food ServiceDescription Carver Road Hospitality is a trailblazer in creating elevated, award-winning dining, day-life and nightlife experiences. With a portfolio that includes acclaimed venues such as Carversteak, Flanker, and Casa Playa in Las Vegas, Seamark Seafood + Cocktails in Boston at Encore Boston Harbor, Rosevale Kitchen & Cocktail Room + Starchild Rooftop in New York City, we pride ourselves on delivering innovative concepts and exceptional service. Headquartered in Las Vegas with a strong presence in New York, Salt Lake City, Boston and Glendale, AZ our team is driven by creativity, excellence, and a passion for hospitality. Recognized for setting new standards in our industry, Carver Road continues to shape the future of dining and entertainment across the country and soon to be internationally. We are always interested in experienced hospitality professionals looking for a new opportunity to grow with us. We are looking for managers and chefs and offer competitive pay, benefits and a bonus incentive program. Qualifications Possesses in-depth knowledge of food and beverage. Supervises the execution of regular service, catering, take-out, delivery and all in/off-venue events. Guides operations to ensure safety, quality, recipe accuracy and financial profitability. Is an organized, self-motivated, and proactive chef with a strong attention to detail. Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook Coaches and develops employees by setting clear guidelines and expectations. Ensures employees are compliant with all kitchen standards and procedures. Organize, develop and produce new recipes for potential new menu items and specials. Remains focused in a fast-paced and ever-changing environment. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state and local laws and regulations, and company policies.

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. Qualifications: Food and Beverage and Culinary experience in related fields in a varied high volume 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 pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Adhere to Station Casinos' guidelines for scheduling, payroll, ordering and inventories. Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.

To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, s, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, s, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.

To assist the Executive Chef and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, s, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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. Qualifications: Food and Beverage and Culinary experience in related fields in a varied high volume 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 pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Adhere to Station Casinos' guidelines for scheduling, payroll, ordering and inventories. Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.

Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there! Job Description General Summary Of Duties: To assist the buffet staff/Sous Chef in setting up and preparing for buffet service. Deliver the prepared foods/supplies to the buffet. Ensure all buffet preparations are completed as required. Qualifications Role and Responsibilities: (Includes but is not limited to the following) Assist buffet staff/sous chef with all preparations and setting up of the buffet. Maintain proper levels of buffet supplies. Ensure guest satisfaction through superior guest service. Deliver completed food courses to the buffet. Performance Requirements: (Knowledge, skills and abilities) Ability to read, write, speak and understand the English language clearly to ascertain and document important information, to follow written and/or verbal instructions and to provide clear direction/guidance. Ability to relate to all levels of management, guests and employees in verbal/written form. Ability to read, write, speak and understand the English language in case of emergency situations and to read caution and/or safety notices. Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes. Ability to read, write, speak and understand the English language to complete production requirements and communicate with other employees. Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions, exercise judgement and adapt instructions/directions from one assignment to another. Ability to deal with a number of problems requiring initiative and good judgement. Ability to read, write, speak and understand the English language to understand written/verbal requests from management, guests and employees. Listen and respond to guest inquiries using a positive, clear speaking voice, answer questions and offer assistance giving accurate information. Ability to grasp, bend, lift and/or carry 50lbs. max, or otherwise move goods weighing a maximum of 300 lbs.. Ability to stand, move and work throughout kitchen area and property including walking up to 10 miles, climbing stairs and riding elevators. Social skills as demonstrated by the ability to deal with internal/external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve problems and concerns. Social skills as demonstrated by the ability to listen and respond to employee or management inquiries/concerns using a positive, clear speaking voice, answering questions and/or offering assistance giving accurate information regarding plans, policy or procedures. Respond to guest inquiries. Provide guest satisfaction through assistance, direction and information within hotel guidelines. Ability to perform duties within hot, normal and cold temperature ranges. Work in confined spaces and awkward positions, requiring crouching, kneeling, stooping and reaching overhead equipment and supplies for period of time. Sufficient manual dexterity of hand in order to handle kitchen and banquet tools/supplies. Perform all assigned side work to include replenishing condiments and restocking shelves with supplies. Check station before, during and after shift for proper set-up and cleanliness. Maintain inventory of supplies needed to perform job function. Good working knowledge of accepted standards of sanitation. "CLEAN AS YOU GO"-Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. Ability to maintain attendance in conformance with standards. Ability to maintain a neat, clean and well-groomed appearance. Additional Information Experience Requirements Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Education Requirements Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

* Full-time ** 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** Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions * Personally and alongside staff, prepare meals according to established recipes and standards. * Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. * Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. * Requisition stock according to business needs/pars. * Ensure that all food products meet quality standards and are properly stored and rotated. * Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. * Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. **Qualifications** Job Specifications * Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. * Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned. * Must be able to stand for the majority of a shift. * Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. * Must have excellent customer service and communication skills. * 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. **Job Location** Chef Specialty Room * 9090 Alta Dr, Las Vegas, NV 89145, USA * Full-time

The Tavern Chef is responsible for assisting the General Manager with the overall (financial and operational) performance of the restaurant. They are responsible for the ongoing development of their hourly team ensuring that they have a full understanding of Terrible Herbst's Inc./WSKY operational standards, policies and procedures. It is important that the Tavern Chef can effectively demonstrate these standards, policies and procedures. The Tavern Chef must help build a team that provides instant guest recognition and satisfaction, maintain excellent service standards, top-quality food and follow all Southern Nevada Health Department guidelines and codes. They will also be key drivers in continuous sales that increases and maximizes profits. Responsibilities: Oversees all facets of restaurant operations Assists with the training of their team members Responsible for the fiscal budget, must meet or exceed all budget requirements Focuses on Guest Experience and ensures every guest receives a deliberately different experience that caters to their needs. Responsible to meet all Health Department and TAM regulations and maintain standards throughout the hours of operation Coaches, counsels and disciplines those team members that fall behind on company standards Works in collaboration with the Back of the House operations and FOH Understands and becomes the subject matter expert on the Point of Sales system and any other restaurant computer software Familiar with beverage and food ordering, setting and maintaining par levels Any and all other responsibilities given within the scope of the job description Qualifications: Required Must have a high school diploma or equivalent 2 to 3 years of Chef/Sous experience preferred 3 to 5 years of food and beverage service industry experience Open availability, must be able to work all shifts, holidays and weekends Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, par levels/daily and monthly inventory, sanitation and health codes and security Must have an understanding in Profit and Loss Statements preferred Demonstrated ability to manage operating costs in accordance with budgets Familiarity with restaurant management software and POS Must demonstrate honesty and integrity inside and outside the workplace Ability to obtain and maintain food handler's certification card, TAM and Non-Gaming Card Must possess computer literacy skills Must be able to lift 45 lbs Excellent leadership skills Must have a passion for coaching and developing others Comfortable setting priorities and delegating tasks as needed Extremely organized and detailed oriented Strong interpersonal and communication skills Must strive for a 100% of customer satisfaction If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

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 Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions Personally and alongside staff, prepare meals according to established recipes and standards. Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Requisition stock according to business needs/pars. Ensure that all food products meet quality standards and are properly stored and rotated. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. Qualifications Job Specifications Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned. Must be able to stand for the majority of a shift. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent customer service and communication skills. 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.

Role: Oversee all culinary production in a designated kitchen throughout the property. Also direct stewarding requirements as needed. Work directly with the Chefs to plan and execute latest culinary trends and menu as needed. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values. SKILLS/QUALIFICATIONS : Must have a minimum 5 years' experience in culinary food service and 2 years in a supervisor role REQUIRED CERTIFICATE/LICENSE: Active health card MAJOR JOB DUTIES: Duties include, but are not limited, to the following: Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Chefs Supervise cooks, meal service, production and stewards in the absence and in assistance of the Chefs. Develop, mentor and motivate line cooks Assist Chefs with scheduling, payroll, attendance documentation, inventories and discipline as needed. Able to asses and direct the required work in any kitchens Must be capable of writing and costing menus Ordering of food items as directed by the Chefs. Must be able to control cost of sales and wage costs Document menu changes, temperatures, meeting information. Attend meetings when required. e.g. Chef meetings, B.E.O meetings, planning meetings etc. Must be able to work all stations in any kitchen independently and without supervision Must be able to follow and execute all recipes without supervision. Work in a clean, safe and organized manner Maintain proper fire and ticket times Assist with replacing daily requisitions and rotating and storing them Restocks dishes and silverware as required Each associate is expected to carry out, within their capabilities, all reasonable requests by management The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job PHYSICAL, ENVIRONMENTAL & OTHER REQUIREMENTS: Interacts with management, applicants, fellow Associates and guests. Work is performed in a variety of kitchens throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. Speak with clients during menu tastings. Ability to verbally communicate effectively with guests and coworkers Ability to communicate effectively through written documents in English. Requires prolonged standing and mobility. Requires bending and reaching. Requires transporting, pushing, pulling, and maneuvering items weighing up to 150lbs. Requires lifting items weighing up to 50 lbs. Ability to use computer to do ordering Requires eye/hand coordination. Requires basic math. Requires the ability to distinguish letters, numbers and symbols. Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. Exposure to cleaning chemicals About the JW Marriott Las Vegas Resort & Spa The JW Marriott Las Vegas Resort & Spa offers world-class luxury just 20 minutes northwest of the famous Las Vegas Strip. The Las Vegas resort is accessible to Las Vegas Speedway, TPC Las Vegas and other golf courses. The JW Marriott features 548 well-appointed guest rooms and suites set amid 54 acres (about twice the area of Chicago's Millennium Park) of lush gardens. Voted as one of the Top 5 Las Vegas Resorts by readers of Condé Nast Traveler and recognized as a Top-Performing Business on TripAdvisor ranked in the top 10% worldwide for traveler feedback, the Las Vegas resort also includes a full-service spa, state-of-the-art fitness center, 33 meetings rooms with 100,000 square feet (about the area of a Manhattan city block) of flexible space, more than 9 restaurants and the on-site Rampart Casino. Enjoy exclusive employee perks: Heath, dental, vision Life Insurance Free meals 401k Match Marriott brand worldwide travel discounts and benefits.

Core Job Responsibilities:

¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo , located in Resorts World Las Vegas! The restaurant brings Chef Ray's passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU ! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Primary Job Duties: - Includes, but is not limited to: Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution. Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning. Achieve daily sales and assigned cost goals. Oversee weekly/monthly inventories and ordering of food and supplies. Assist with food prep, station cooking and plating of food when necessary. Manage inventory, purchasing and receiving of both front of house and back of house products. Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. Develop menu standards and maintain presentation quality. Assist with conducting daily line-ups and/or pre-shift meetings. Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members. Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook. Ensure all ¡VIVA! core values and property and department standards are implemented and applied. Obtain and maintain position-specific licensing. Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Other duties as assigned. Qualifications: Required : At least three years of experience within Culinary or a directly related operational area/field. At least two years of directly related operational management experience at a similar leadership level. Advance knowledge of principles and practices Experience in meeting and exceeding VIP guest' requests and preparing a custom menu on short term notice. Ability to write routine reports, purchase orders, menus and correspondences. Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.). Experience managing collective bargaining agreement(s) work groups. Ability to effectively communicate in English. Polished appearance and demeanor. Excellent customer services skills. Ability to successfully lead and mentor a team. Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Ability to work varied shifts, including nights, weekends and holidays. At least 18 years of age. Preferred : Degree in Culinary Arts or a related field. Previous experience in catering and banquet operations. Previous experience in a large, luxury resort setting.

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 Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions Personally and alongside staff, prepare meals according to established recipes and standards. Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Requisition stock according to business needs/pars. Ensure that all food products meet quality standards and are properly stored and rotated. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. Qualifications Job Specifications Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned. Must be able to stand for the majority of a shift. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent customer service and communication skills. 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.

We are looking for a Full Time, Sous Chef who will be responsible for planning and directing food preparation in kitchens. ESSENTIAL DUTIES & RESPONSIBILITIES Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift.

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 Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions Personally and alongside staff, prepare meals according to established recipes and standards. Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Requisition stock according to business needs/pars. Ensure that all food products meet quality standards and are properly stored and rotated. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. Qualifications Job Specifications Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned. Must be able to stand for the majority of a shift. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent customer service and communication skills. 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.

The Assistant Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet in absence of the Room Chef and creating and fostering a sanitary, productive and team oriented work environment. ESSENTIAL JOB FUNCTIONS: Assume responsibilities of room in absence of Room Chef. Work with Restaurant Manager and front of the house staff to ensure positive guest experience. Ensure quality food product and presentations. Teach and develop staff while serving a consistent product with pride. Maintains food cost, labor cost and expenses within budget guidelines. Meets attendance guidelines and adheres to regulatory, departmental and Company policies. Must be able to cook and create new, innovative and imaginative recipes. Must be able to react quickly and resolve problems. Support and foster loyalty and conduct business in a professional manner at all times. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry. Minimum of two years' experience as line level Supervisor or Chef in specialty room, Casual Dining, or Buffet Restaurant environment. Must present a neat and professional appearance. Work prefers Bilingual abilities Work requires flexibility to work various shifts. Food Safety Employee Training required Food Handler's Card 3 Year experience as a supervisor PHYSICAL,MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled undertime constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Compliance of policies and procedures, s, daily memorandums, chemical labels, and other instructions. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.