Executive Chef Jobs in North Las Vegas, 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

Now Hiring: Full-Time Lead Line Cook Full-Time Line Cook Part-Time Line Cook Job Details: Full and part time positions available. . Must pass a background check (No felonies, violent crimes, or crimes involving minors) Must be available nights, weekends, and holidays as this is our busiest periods of operation. Full Benefits including medical/dental/vision for all full-time employees Who We Are: Spy Ninjas HQ brings the wondrous experience of social media to life by immersing guests in an active gamified world of rides, puzzles, missions, and non-stop adventure for all ages, empowering players to BE THE GAME. Spy Ninjas HQ is a brand new family entertainment center. Spy Ninjas HQ is a brand new first of its kind family entertainment center in Las Vegas based on Spy Ninjas - the hit family-friendly YouTube series, which has over 44 million subscribers and 15 billion views across multiple branded channels. The park features the best in virtual reality, multi-level escape rooms, climbing walls, a trampoline park including dodge ball, over 100 arcade games, ax throwing lanes, and much more! Check it out for yourself: **************************** Who We Are Looking For: Smile & Positive Attitude: A warm and welcoming smile, combined with a consistently positive attitude, contributes significantly to creating a friendly and inviting atmosphere for our guests and the culture created for our team. Exceptional Interpersonal Skills: Theme park team members must possess strong interpersonal skills to effectively interact with a diverse range of guests and other members of the team. Professionalism: Address team member issues with a friendly demeanor, maintaining a positive attitude, and upholding the park's standards of conduct. Communication Skills: Candidates should be able to communicate clearly and concisely, both verbally and in writing. Teamwork: Collaboration with other team members is imperative. Adaptability: Theme parks can be dynamic environments, and team members should be adaptable to changing situations and guest needs. Availability: Must be able to work evenings, weekends and holidays. Work Cards: Must currently have a food handlers card and work card or be willing to obtain one upon hiring. What We Offer for Full-Time Agents: Competitive pay with ample room for career growth. We promote from within. Accrual of paid time off based on hours worked. Company contribution for medical, dental, and vision after 60 days. Company matching 401K after six months of employment. 50% Discount on all food and beverage offerings at the theme park for you and your guests when not working. Free Action and Adventure Passes to the park for all team members including immediate family members. Percentage discount on all retail merchandise. Flexible scheduling and weekly hours ranging from 16-20 hours each week depending on business needs and agent availability. Duties Include: Follow proper food handling/ sanitation procedures and monitor other associates for compliance. Lead a team of cooks by delegating assignments, setting the pace for productivity, adhering to the outlined plan for the day, and following up with the head chef as needed. Work with management in executing scheduled events by following the plan, producing quality food according to the menu in a timely manner, and communicating written and verbally as needed. Independently lead a portion of some planned events. This may include but not be limited to leading a team of cooks plating a course or being a second to the head chef. Provide feedback in the form of closing reports and menu critique. Uphold quality and consistency in all menu items prepared and served. Assist with breakdown and cleaning of kitchen at end of scheduled shift. Assist in training all kitchen staff. Complete incident/accident reports in absence of the head chef. Perform all reasonable requests by the management team. Attend and participate in all scheduled meetings and training sessions. Assist in managing inventory on a weekly basis. Perform opening, mid-day, and/or closing duties. Maintain a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious work environment that will be conducive to maximum team member morale, productivity, efficiency, and effectiveness. Resolve guest complaints and requests regarding menu items. Support the proper execution of all processes, systems, and standards. Other duties as required. Qualifications for Success: Have a high school diploma or GED. 18 years of age or older. Energetic personality, people-oriented and team player. Exhibit great leadership, motivational, and interpersonal skills. Ability to provide exceptional customer service experience. Ability to speak and lead in front of groups. Proven ability to resolve customer requests and complaints. 2+ years of prior culinary lead position experience in quality and/or high-volume establishment. 6+ years of prior cooking experience in quality and/or high-volume establishment. Able to work a flexible schedule in order to accommodate business levels. Ability to work in and lead a team environment. Excellent knife skills. Ability to operate independently with minimal direct supervision. Complete knowledge of proper culinary methods, techniques and standards. Excellent attention to detail and the ability to perform multiple tasks at once. Ability to successfully uphold quality and consistency in all menu items prepared and served. Ability to use various kitchen equipment. Ability to identify and differentiate food items. Ability to visually inspect, taste and smell products to ensure freshness and quality. Demonstrate excellent time management skills. Availability to work days, nights, and/or weekends. CPR and first aid certified, or willing to become certified. Complete and pass a background check. Physical Demands: While performing the duties and responsibilities of the job, these physical demand characteristics are representative of what the employee will be required to do to perform the essential job functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Ability to speak with others to exchange information. Frequently required to sit, stand, walk, and walk up and down stairs. Ability to push, pull, lift heavy items more than 50 pounds when needed. Help maintain a clean work environment. Ability to record and exchange information from incident reports verbally and in writing. Ability to communicate effectively with associates, management, clients and vendors if necessary. Work Environment: While performing the duties and responsibilities of the job, these work environment characteristics are representative of the environment the employee will encounter. Reasonable accommodations may be made to enable people with disabilities to perform the essential function of the job. Works in an open environment setting with above average noise levels. Potential exposure to contagious diseases and blood-borne pathogens, but potential for harm is limited when employee exercises established safety and infection control procedures and protocols. Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 100 degrees. Compensation details: 17-19 Hourly Wage PI0060da99174e-26***********1

JOB\_DESCRIPTION.SHARE.HTML CAROUSEL\_PARAGRAPH JOB\_DESCRIPTION.SHARE.HTML * Las Vegas, Nevada * Food & Beverage - Culinary * 7904 ** ** **Summary Statement:** The Executive Chef, (for Ghost Kitchen) is responsible for managing the daily kitchen and operations for this (in room dining outlet) that services the elevated level Crockfords guests. The Executive Chef develops (an elevated in-room dining) menu selection, ensures proper sanitation and regulatory compliance. This position is a key partner in strategic sourcing of restaurant quality and company branding. **Primary Job Duties:** - Includes but is not limited to: * Manage all personnel aspects for back of the house staff in (the Ghost Kitchen, including hiring, training, development, and corrective planning. * Develop menu standards and maintain food presentation quality. * Remain current on industry trends and identify new culinary techniques and presentations. * Achieve or exceed budgeted labor and other cost centers through proper planning and execution. * Maintain food and supply inventory, purchasing, and receiving for both front and back of house products. * Conduct regulatory inspections and ensure that all certifications are up to date. * Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. * Conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members. * Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook. * Ensure all Resorts World 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 of company documents, etc. * Other duties as assigned. **Qualifications:** - Includes but is not limited to: * Exhibit knowledge of translating industry trends into successful menu selections. * Ability to draft routine reports, purchase orders, menus, and correspondence. * 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. Preferred : * Degree in Culinary Arts. * Experience cooking diverse types of cuisines, to include, American and Chinese * Previous experience in a large, luxury resort setting. **Minimum Education and Experience:** * At least 21 years of age. * High School Diploma or equivalent. * Minimum of eight years of experience as a chef in a full-service restaurant. * Minimum of five years of experience in a senior management chef position in a similar or related field. **Certificates, Licenses, Regulations:** * Proof of eligibility to work in the United States. * Ability to obtain the following: + Food Handling Card **Physical Demands:** The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Work is typically performed in the kitchen and with some time spent in the office. * Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. * Prolonged sitting/standing. * Bending and reaching. * Transporting, pushing, pulling, lifting, and maneuvering items weighing up to **50 lbs.** * Eye/hand coordination. * Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities. * **Everyone is an Ambassador**-No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need. * **Everyone works in Safety**-If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual. * **Everyone works in Security**-If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern. * **Everyone works in EVS**-If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual. * **Everyone works in Guest Experience**-If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

**Department:** Culinary **Community:** Oakmont of Las Vegas **Executive Chef for Full Scratch Kitchen Needed** **Pay Range: $62.5k - $70.0k** **Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success.** **We are not looking for good, because we thrive on greatness.** Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in “Chefs Playgrounds” with access to the most contemporary tools and technology available to the culinary world. The only thing missing is **YOU!** **Who we are looking for:** * Innovators who don't follow the standard, they set it * Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding * Chefs that want to be rewarded for the results of their hard work * Chefs that are food-focused, trend-driven, and customer savvy * Results-oriented performers who drive and thrive on their own merits * Forward-focused culinarians who thrive in collaborative environments * Chefs who don't shy away from next-generation technology but leverage it for solutions * Leaders who create flexible, contemporary work environments * Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences **What we offer:** * Medical, Dental, and Vision benefits * Vacation, Personal Day, Sick Pay, Holidays * Complimentary Meals * Bonus Opportunities * Company Paid Life Insurance * Team Member Discount Program (LifeMart) * 401(k) Savings Plan with Company Match * Recognition Programs * Student Loan Refinancing * Tuition Reimbursement * Pet Insurance * Employee Assistance Program * Emergency Financial Assistance **What we request:** * The ability to learn, grow and evolve * Experience leading a “Full Scratch Kitchen” as an Executive Chef, Kitchen Manager, or Executive Sous Chef * Experience crafting seasonally curated and guest-focused menus * The ability to manage fixed food, labor, and product costs * Ability to lead a kitchen to execute flawless dishes in a timely manner * Ability to develop relationships with staff, guests, and residents * Passionate about service to others and creating exceptional food experiences * Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests * For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. **Oakmont Management Group,** based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. We are seeking a highly motivated and skilled Executive Sous Chef to join our dynamic team in Las Vegas. If you are passionate about culinary excellence, team leadership, and ensuring the highest standards of service, then look no further. Here's What We'll Bring To The Table: Competitive Salary: $85,000 - $100,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert in the kitchen and will be responsible for maintaining our high quality product, the integrity of our kitchen systems, the development of the crew members and the financial well-being of the back of the house. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Participate and lead roll out programs to the menu, seasonal items, and recipe changes. Supports the corrective action plans for kitchen. Participates in interviews and selection of new kitchen crew. Interacts with Guests - table visits, feedback, special requests. Interacts with crew in a professional and positive manner Positive approach to resolving issues. Participates all kitchen crew meeting. Essential Skills/Experience: Minimum of 21 years of age. 3 years experience as a sous chef/kitchen manager. High school graduate. Any formal culinary training. Ability to analyze and participate in financial planning. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

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.

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.

Groot team members must demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and guest experience. The Executive Chef, directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability and supervision of staff Due to the nature of our business, this position is required to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Management and oversight of all boh areas Manage all boh costs (food, labor, r&m, casual/contract labor) based on budget and forecast Oversight and approval of all hiring for boh Menu and recipe development Monitor quality of food and presentation Prepare and submit required reports in a timely manner Conduct staff performance reviews in accordance with Groot standards Twice monthly tastings for corporate team on new dishes or proposed modifications to current dishes Track food cost daily, weekly, & monthly Check food purchases for proper ordering, quality, and price structure Weekly B.O.H management meetings Monitor and enforce par levels for all ingredients to ensure proper inventory. Weekly operations report for culinary sent to corporate chef Training of all (direct reports) executive sous chef & sous chefs on all company platforms for purchasing, r&m, night cleaners, time management platforms, inventory system and all future system that apply to kitchen operations Daily quality checks of all products, to ensure that all Groot hospitality spec are being meet as well as health standards. Works with outlet purchaser on all vendor and procurement challenges Review and approval of weekly labor Monthly labor review and forecast Review and approve monthly inventory Conducts a weekly r&m walk through with F.O.H Manager Ensures restaurant and health department sanitation requirements are always maintained. Ensures all kitchen equipment and working areas are well maintained. Conducts daily kitchen walk throughs to ensure cleanliness standards. Establishes and follows up on short- and long-term goals for subordinates. Ensure that inventory is on time and accurately Assist as need with off-site catered events Maintain a working level of all os&e, small ware &chinaware Ensuring the restaurant maintains a working level of all chinaware Required Knowledge, Skills and Abilities Computer literacy to include Excel Spreadsheet and Word experience. Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to successfully work in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS system. A minimum of 5 years' experience in F&B A minimum of 2 years' experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices Good understanding of MS Office and restaurant software programs Teamwork-oriented with outstanding leadership abilities Excellent communication and interpersonal skills Exceptional organizational, time management, and problem-solving skills Working Conditions This position will spend 90% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able speak, read and understand English The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. Groot Hospitality reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

City Las Vegas State NV Shift Varies Type of Shift Full Time Department Food & Beverage Executive Sous Chef Arizona Charlie's Boulder (Las Vegas, NV) Description: Summary:Responsible for the overall operation and direction, administration and coordination of activities of the back of the house of the restaurants and food outlets. Supervise assigned staff and works with interdepartmental personnel and front of house F&B management to ensure the operational effectiveness of food outlets involving the daily production and quality of food. Essential Functions: + Hires, trains, develops, leads, schedules, and handles disciplinary action back of house food staff + Ensures projected monthly food cost is achieved in all food outlets + Prepares weekly schedule based on forecasted volume of business + Works with Purchasing and Warehouse departments to ensure food outlets are appropriately stocked at all times + Ensures recipe cards, production schedules, plating guides, and plating photographs are current and posted/available + Provides strong leadership, active supervision and timely coaching and counseling to the back of house F&B staff + Conducts inspections of the food service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards + Complies with and trains other cooks on Health Department regulations to ensure food safety + Monitors the performance of the menu items in conjunction with the VP of Food & Beverage and implements menu changes to maximize revenues and increase guest satisfaction + Assists Player development with special events and VIP dinners + Works any station in kitchen to assist or fill-in as needed, including but not limited to preparing sauces, fabricating meat, fish and fowl + Works line as needed due to call outs, business volume or PTO + Performs other duties as assigned Requirements: Qualifications/Requirements: + Minimum 5 years experience in a supervisory position in back of house F&B operations, preferably within the hospitality industry + Strong written and verbal communication skills + Proven success leading others + Proven successful experience maintaining appropriate labor and food costs + Understanding of and experience with P&L's, budgets, forecasting, and scheduling + Ability to manage multiple tasks and remain calm in a very high-paced environment + Ability to effectively communicate in English, both written and verbal + Must be multi-faceted and able to work relief shifts in all BOH operations + Must maintain open availability + Must be able to work varied shifts to include weekends, Holidays and graveyard. + Ability to compute basic mathematical calculations quickly + High school diploma or equivalent Required Work Cards + Health Physical Requirements + Vision, speech, hearing and literacy (critical) + Occasionally required to lift, carry, push, pull or otherwise move objects weighing up to 100 lbs. + Ability to work in a moderately noisy, smoky environment + Ability to move throughout the property in a timely manner Disclaimer 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. Duties to be performed with our without reasonable accommodations. Return to Search (AppJobSearch1.jsp)

The Assistant Executive Chef is responsible for supporting the Executive Chef with overseeing performance and strategy of the restaurant and being accountable for meeting Wynn food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. The Assistant Executive Chef is also responsible for the overall management, development, and training of staff and ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed. Job Responsibilities: Operational Management will be approximately 45% of this role and include, but is not limited to, the following: * Menu innovation while adhering to outlet concept. * Maintain consistent Wynn food quality standards. * Monitor and improve consistency of food quality to enhance overall customer experience. * Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. * Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. * Actively encourage and support team members to participate in decision making processes to assume responsibility and authority. * Identify best practices and determine quality and efficiency measures as benchmarks for own performance. Finance Management will be approximately 10% of this role and include, but is not limited to, the following: * Maintain budgeted food cost and actively monitor labor costs, cost of goods, and other expenses. People Management will be approximately 45% of this role and include, but is not limited to, the following: * Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity. * Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance. * Maintain consistency of performance across varying conditions, in order to maintain trust and confidence. * Maintain the Wynn core values in conducting business. * Mentor staff through ongoing on the job coaching and positive reinforcement. * Provide ongoing reward and recognition of employees by utilizing applicable recognition programs. * Encourage training for managers as part of their professional development and monitor the progress of participants. * Involve all members of management in decision making process thereby giving the team a bigger picture prospective. * Facilitate daily pre-shifts with back of house staff. **Qualifications** * Must have a minimum of 5 years of culinary management experience in a similar role. * Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification. * Ability to communicate in a professional manner. * Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy. * Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement. * Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules. * Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis. * Must also demonstrate the ability to direct and lead staff. * Must be able to work well with a team and be willing to assist in all phases of the operation. * Knowledge of and exposure to a union environment is preferred. * Must have basic computer skills and knowledge in Microsoft Office is required. **Additional Information** Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Assistant Executive Chef - New Contemporary Restaurant * Las Vegas, NV, USA * Full-time

High Volume Italian - Upscale Dining 110k Executive Chefs are responsible to oversee and monitor all back of house (BOH) operations, ordering and systems for the restaurant; develop menu items in partnership with Partners/Chef Partners; and ensure effective BOH training programs in collaboration with the designated trainer and chefs. Essential Functions Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order Partner with GM, designated managers and chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders/restrictions Ensure proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and/or communicated to designated manager Understand and follow the food allergy procedure and special orders/restrictions Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination Ensure that kitchen equipment is maintained and repaired as needed Assist with or perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues Contribute to shift meetings when needed Participate in all new openings (local and out-of-state) as needed Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed Travel overnight occasionally as needed Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) Effectively communicate in order to perform and follow job requirements in written and spoken direction Multitask calmly and effectively in a busy, stressful environment Work in a confined, crowded space of variable light, noise and temperature levels Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Organize and conduct periodic informational seminars for employees Proficiently use and operate all necessary tools (including but not limited to knives) and equipment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Other duties assigned as needed

Compensation Range $85,000 - $90,000 / Year As the Executive Chef you will: * Manage shifts which include daily decision making, scheduling, and planning * Demonstrate superior ingredient knowledge and understanding of culinary trends * Use your career experience and talents to help the restaurant reach its financial goals through skillful management of labor cost, food cost, and other controllable costs * Execute mastery of receiving and storage standard procedures * Need to demonstrate ability to run volume shifts from either expo or lead kitchen position * Manage on-the-fly requests with ease and poise creating a calm and positive work environment * Foster an environment of continuous learning, open and honest feedback, and corrective action as needed * Be responsible for running the restaurant as if an owner You'll thrive in this position if you are: * Passionate about creating memorable dining experiences by exceeding guest expectations * Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness * Committed to driving continuous improvement by coaching, leading, and developing the restaurant team * Service-oriented in your approach to working in a high-volume environment Reporting to: This position reports to the General Manager. You will work with a passionate and highly respected team committed to leading and inspiring others to deliver our mission: Great Hospitality. Every Time. What we offer: * Comprehensive healthcare starting as low as $10/month within 30 days * Stock Equity and Company Car Program * Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability * Flexibility: Paid time off including vacation and sick time * Health Saving Account Options * 401k plan and company match * Tuition assistance * Employee Assistance Programs Qualifications: * 5+ years of high-volume culinary management experience * Demonstrated working understanding of business operations and financials * Solid track record of success in previous assignments demonstrating upward career tracking * Culinary school background is a plus * Prior POSitouch, Crunchtime, and Open Table experience is a plus * Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time * Must be able to work closing shifts, weekends, and holidays as needed * Able to grasp, reach overhead, push, lift, and carry up to 50 pounds * Finger/hand dexterity to operate kitchen machinery, knives, etc. * Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space * Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food About the Company We are restauranteurs with concepts like no other. We are culinary forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people - this defines who we are and where we are going. A JOB HANDCRAFTED JUST FOR YOU Since 2002, North Italia has been a favorite neighborhood spot for crave-worthy, from-scratch modern Italian food. We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary, welcoming vibe that our guests love. From the front of the house to the kitchen, our passion for what we do creates a vibrant energy that always makes you feel at home.

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.

YOUR MISSION (The Job Description) The Executive Chef is directly responsible for the cost-effective operation of clean and safe kitchen, dish room and storeroom facilities while meeting or exceeding food quality and speed of service requirements. The Executive Chef works as part of the management team of the restaurant to build sales and grow the business. The Executive Chef is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved.

Summary: Responsible for the overall operation and direction, administration and coordination of activities of the back of the house of the restaurants and food outlets. Supervise assigned staff and works with interdepartmental personnel and front of house F&B management to ensure the operational effectiveness of food outlets involving the daily production and quality of food. Essential Functions: * Hires, trains, develops, leads, schedules, and handles disciplinary action back of house food staff * Ensures projected monthly food cost is achieved in all food outlets * Prepares weekly schedule based on forecasted volume of business * Works with Purchasing and Warehouse departments to ensure food outlets are appropriately stocked at all times * Ensures recipe cards, production schedules, plating guides, and plating photographs are current and posted/available * Provides strong leadership, active supervision and timely coaching and counseling to the back of house F&B staff * Conducts inspections of the food service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards * Complies with and trains other cooks on Health Department regulations to ensure food safety * Monitors the performance of the menu items in conjunction with the VP of Food & Beverage and implements menu changes to maximize revenues and increase guest satisfaction * Assists Player development with special events and VIP dinners * Works any station in kitchen to assist or fill-in as needed, including but not limited to preparing sauces, fabricating meat, fish and fowl * Works line as needed due to call outs, business volume or PTO * Performs other duties as assigned Requirements: Qualifications/Requirements: * Minimum 5 years experience in a supervisory position in back of house F&B operations, preferably within the hospitality industry * Strong written and verbal communication skills * Proven success leading others * Proven successful experience maintaining appropriate labor and food costs * Understanding of and experience with P&L's, budgets, forecasting, and scheduling * Ability to manage multiple tasks and remain calm in a very high-paced environment * Ability to effectively communicate in English, both written and verbal * Must be multi-faceted and able to work relief shifts in all BOH operations * Must maintain open availability * Must be able to work varied shifts to include weekends, Holidays and graveyard. * Ability to compute basic mathematical calculations quickly * High school diploma or equivalent Required Work Cards * Health Physical Requirements * Vision, speech, hearing and literacy (critical) * Occasionally required to lift, carry, push, pull or otherwise move objects weighing up to 100 lbs. * Ability to work in a moderately noisy, smoky environment * Ability to move throughout the property in a timely manner Disclaimer 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. Duties to be performed with our without reasonable accommodations. Return to Search Return to Search If you need reasonable accommodation to complete the on-line application, please contact the Employment Team office at *************. We are committed to providing equal employment opportunities.Click here to see our EOE statement. To review our privacy policy, please click here

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf is excited to announce we are now seeking to hire an Executive Chef to join the team at Angel Park in Las Vegas, NV. The Executive Chef will direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Golf & Tennis Benefits Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Chef de Cuisine Locale Italian Kitchen **Benefits:** * Bonus based on performance * Competitive salary * Dental insurance * Employee discounts * Health insurance * Opportunity for advancement * Paid time off * Training & development * Vision insurance We are looking to hire a Chef de Cuisine for our team at Locale! **Duties and Responsibilities:** * Lead the BOH team * Manage the quality of food items to ensure accuracy * Assist with employee hiring, training, scheduling, payroll, and terminations * Communicate effectively with the front of house team members on any changes, items that are 86ed. * Manage weekly food cost and employee payroll budgets * Weigh and measure ingredients accurately * Collaborate with General Manager and Sous Chef on menu changes and new dishes * Assist other stations when necessary * Follow all SNHD food and sanitation guidelines * Must have Food Handler Safety Card in Nevada * Handle and store food products correctly, FIFO * Must be able to assist with cleaning projects, a clean kitchen is a happy kitchen **What we are looking for:** * Candidate must have at least 3-years prior Chef experience * Candidate must be experienced with computers, including Microsoft Office, E-Mail * Candidate must be able to bend and lift to 50 lbs. * Must be 21 years of age or older * Must be a team leader, player and have a positive can-do attitude * Kitchen does include vulnerability to hot kitchen elements and cleaning products * Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays. We offer competitive pay, paid time off and company benefits! We offer competitive pay and benefits after 60 days to all full time employees! EEO

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!

**Summary Statement:** The Executive Chef, Junior's is responsible for managing the daily kitchen and operations for this outlet that services the guests. The Executive Chef develops a menu selection, ensures proper sanitation and regulatory compliance. This position is a key partner in strategic sourcing of restaurant quality and company branding. **Primary Job Duties:** - Includes but is not limited to: * Manage all personnel aspects for back of the house staff in Junior's, including hiring, training, development, and corrective planning. * Develop menu standards and maintain food presentation quality. * Remain current on industry trends and identify new culinary techniques and presentations. * Achieve or exceed budgeted labor and other cost centers through proper planning and execution. * Maintain food and supply inventory, purchasing, and receiving for both front and back of house products. * Conduct regulatory inspections and ensure that all certifications are up to date. * Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. * Conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members. * Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook. * Ensure all Resorts World 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 of company documents, etc. * Other duties as assigned. **Qualifications:** Includes but is not limited to: * Exhibit knowledge of translating industry trends into successful menu selections. * Ability to draft routine reports, purchase orders, menus, and correspondence. * 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. Preferred: * Degree in Culinary Arts. * Experience cooking diverse types of cuisines, to include, American and Chinese * Previous experience in a large, luxury resort setting. **Minimum Education and Experience:** * At least 21 years of age. * High School Diploma or equivalent. * At least eight years of experience as a chef in a full-service restaurant. * At least five years of experience in a senior management chef position in a similar or related field. **Certificates, Licenses, Regulations:** * Proof of eligibility to work in the United States. * Ability to obtain the following: + Food Handling Card **Physical Demands:** The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Work is typically performed between the kitchen and office . * Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. * Prolonged sitting/standing. * Bending and reaching. * Transporting, pushing, pulling, lifting, and maneuvering items weighing up to **50 lbs** * Eye/hand coordination. * Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities. * **Everyone is an Ambassador**-No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need. * **Everyone works in Safety**-If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual. * **Everyone works in Security**-If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern. * **Everyone works in EVS**-If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual. * **Everyone works in Guest Experience**-If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.