Executive chef jobs in Spring Valley, NV

Job DescriptionExecutive Chef (Pre-Opening) Confidential Island Resort - Great Harbour Cay, Bahamas About the role Lead the culinary launch of a new barefoot-luxury resort and its 100-seat Beach Club. Stand up kitchens, hire and train a Bahamian-forward team, and deliver clean, locally inspired cuisine across the Beach Club, resort restaurant/bar, in-villa dining (10 villas at opening), events, and seasonal activations. What you'll do Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening Build & lead a 15-25 person culinary + stewarding team; coach apprentices and local talent Engineer wellness-forward menus; maintain consistent execution at the pass Control COGS, labor, and waste; standardize recipes with costing and plating guides Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance Collaborate with Bar Lead on pairings; support events (weddings, community gatherings) Advance sustainability: responsible seafood, minimized single-use, waste-to-value practices What we're looking for Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred) Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery) Proven pre-opening track record: SOPs, training, costing, go-live Data-driven operator: COGS target ~30-32%, labor discipline, inventory controls HACCP certification; allergy management rigor People-first leader committed to developing local talent Comfortable with island logistics, weather contingencies, and hands-on service Requirements What we're looking for Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred) Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery) Proven pre-opening track record: SOPs, training, costing, go-live Data-driven operator: COGS target ~30-32%, labor discipline, inventory controls HACCP certification; allergy management rigor People-first leader committed to developing local talent Comfortable with island logistics, weather contingencies, and hands-on service Benefits Compensation & Benefits Base Salary: $130,000-$135,000 (USD/BSD) Bonus: 10% annual target (performance-based) Housing: Fully furnished house provided Relocation: Full relocation package Benefits: Medical/dental/vision, meals on duty, uniforms; phone allowance if applicable Health Insurance Start: TBD (typically 60-90 days after start) Time Off: PTO + public holidays (TBD) Work Authorization: Bahamian nationals strongly encouraged; work-permit sponsorship available per local law Schedule: Variable; weekends/holidays; on-call during weather events. Hands-on expo presence at Beach Club peaks. Reports to: General Manager/Managing Director. EEO: We are an equal opportunity employer. Hiring decisions are based on qualifications, merit, and business need. How to apply: Submit your resume/CV highlighting pre-opening experience and two recent menu/food-costing samples.

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. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 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 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 Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. 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 Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. 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. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. 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

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

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

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

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

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

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a Biochef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a private chef to work 5 days per week with a family in Las Vegas for $120k per year. You will be preparing food for 2 adults and kids with specific nutrition requirements. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

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

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: Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction. Qualifications Role and Responsibilities: (Includes but is not limited to the following) Assign specific duties to all staff for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving, storage (including temperature-setting) and rotation of food products. Adhere to control procedures for food cost and quality. Provide guest satisfaction through outstanding guest service. Write recipes, maintain inventory and order supplies as needed. Schedule appropriate number of staff needed for each day and week - maintaining Labor cost control. Ensure department maintains requirements for area sanitation. Reports any equipment in need of repair to chef and the engineering department for service. Performance Requirements: (Knowledge, skills and abilities) Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky and wet. "CLEAN AS YOU GO" -- Keep your kitchen neat and orderly and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. Ability to maintain attendance and grooming in conformance with standards. Sufficient manual dexterity of hand in order to use knives and kitchen tools. Ability to operate kitchen equipment including steamer, deep fryer, ovens, broilers, and grills. Utilize a hands-on approach to training and developing kitchen staff. Utilize experience training food prep employees. Ability to instill safety and sanitation habits and procedures in all employees. Teach employees the importance of consistency in preparation and presentation. Display thorough knowledge of food handling and preparation techniques. Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Consistently check prep work, station set up, line plating and quality. Inventory, Requisitions, food and labor cost controls skills Ability to prepare a variety of cuisines, using skill and creativity. Prep, stock, and rotate line to ensure ample supply of products is maintained. Work closely with wait staff to exceed guest expectations. Prefer Large Volume restaurant experience at 4-5 star level properties. All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel. Adhere to through proper training and understanding of Clark County Health Code Clear, concise written and verbal communication skills with management and staff Ability to sell concepts and ideas to management, peers, and employees. Demonstrate team building experience. Monitor level of workload and make staffing adjustments accordingly Demonstrate ability to lead by example. Build morale and spirit with a participative management style. Instill a guest service attitude in all employees. Training and developing employees with limited education/experience. Supervise, discipline, coach and counseling, perform reviews for all associates. Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests. Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks. Utilize strong organizational skills. Provide strong customer service orientation and skills. Demonstrate excellent listening skills with Exceptional detail in follow-up. Create courteous, friendly, professional work environment. Utilize creative problem-solving skills using proper judgment an initiative.

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

The Executive Chef is responsible for oversight of the complete back-of-house operation, including controlling all food-related costs, back-of-house team members, labor costs, food quality, and overall condition of the kitchen area. ESSENTIAL DUTIES AND RESPONSIBILITIES: Perform daily line checks and safety walk-throughs. Responsible for the food budget and cost control of food and labor. Investigate and review all sub-standard food with the BOH team. Monitor food waste and implement solutions to reduce it. Work with the Director of Food & Beverage on menu development and engineering. Keep the kitchen running smoothly and adequately stocked with all necessary goods. Create an environment of trust and mutual respect. Responsible for the complete life cycle of all team members, including hiring, training, coaching/counseling, skill development, and terminations. Monitor and maintain the highest standards of food and beverage quality, guest service, cost control, and service consistency. Manage staffing levels and controllable costs to ensure they align with the budget. Complete nightly logs and manager reports. Monitor and enforce inventory controls. Ensure accurate, up-to-date information on menu items and food allergens. Recognize and cultivate regular guests and repeat business. Respond to guest concerns/complaints and correct errors or resolve complaints. Comply with all safety and health department procedures and all state and federal liquor laws. Maintain company safety and sanitation standards. Ensure complete and proper checkout procedures. Assists and/or completes additional tasks as assigned. KNOWLEDGE / COMPETENCIES Ability to communicate effectively across all levels of the business. Skilled innovator and creative presence. Expert knowledge of menu creation and engineering. Exceptional organizational, PC, and operational skills. Ability to align food and beverage offerings to each brand and guest demographic. Ability to follow food and beverage trends to remain relevant. Ability to train others on new recipes and/or recipe enhancements. Ability to translate guest feedback into successful results. Detail-oriented with proven time management skills. Teamwork and collaboration skills. Excellent interpersonal skills, including tact and professionalism in dealing with internal and external guests. SUPERVISORY RESPONSIBILITIES: Establishes leadership, direction and accountability for the Sous Chefs, stewarding and culinary team in each of the respective areas. Provides mentorship to direct reports. Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Proof of eligibility to work in the United States. 21+ years of age. Valid Driver's License. Direct, proven successful experience with costing, working with financials, and purchasing. Good communicator with strong writing and speaking skills. Bilingual (oral & written) a plus. Expert in restaurant technologies. Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls. Knowledge of state and local laws as they apply to labor and health code regulations. Experience with POS systems and back office reporting systems. Proper lifting techniques. Guest relations. Sanitation and safety. Full-service restaurant operations. Ability to communicate effectively and assertively in the English language, both verbally and in writing, with staff, clients, and the public. Strong business acumen. Ability to build relationships with vendors. Ability to work independently and as a team. EDUCATION and/or EXPERIENCE Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 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. High School Diploma or equivalent required. Culinary Degree preferred. Minimum of three (3) to five (5) years combined relevant experience. CERTIFICATES, LICENSES, REGISTRATIONS: Clark County Nevada Food Handler's Manager Card Clark County Nevada Non-Gaming Employee Card Alcohol Awareness Certification Valid Driver License LANGUAGE SKILLS Must be able to effectively communicate in English. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. COMPUTER SKILLS Proficient in MS Office, Teams, and Outlook. The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations. #INDFoodService

Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

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

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

Job Description Job Title: Executive Sous Chef Department: Culinary Reports To: General Manager & Executive Chef About Mott 32: Mott 32 is a global award-winning luxury dining destination known for its refined Chinese cuisine, innovative techniques, and commitment to sourcing premium ingredients. Our culinary philosophy combines authentic flavors with modern execution, delivering an elevated dining experience rooted in heritage, precision, and hospitality. Position Overview The Executive Sous Chef is a key leader within the culinary team, responsible for overseeing daily kitchen operations, maintaining the highest standards of food quality, supporting menu development, and ensuring consistent execution. This role requires strong leadership, deep knowledge of Chinese cuisine (Cantonese, Beijing, and regional influences), and the ability to uphold Mott 32's standards of excellence. Job Responsibilities Assist the Executive Chef in all aspects of kitchen management, menu execution, and culinary operations. Lead, train, and mentor the culinary team, ensuring adherence to Mott 32's quality, flavor profiles, and presentation standards. Maintain strict consistency across wok, dim sum, BBQ, and specialty Chinese cooking techniques. Oversee prep planning, daily production, and real-time execution during service. Ensure proper communication between front-of-house and back-of-house teams to support seamless service. Uphold food safety, sanitation, and SNHD standards in all kitchen areas. Monitor product quality, inventory levels, and cost control measures. Participate in menu development, new dish testing, and seasonal offerings as directed by the Executive Chef. Supervise staff scheduling, training plans, and performance management. Foster a respectful, motivated, and culturally aligned kitchen environment. Job Responsibilities Minimum 5 years of progressive culinary leadership experience, preferably in high-volume fine dining or luxury Chinese cuisine. Mastery of core Chinese cooking techniques (wok, BBQ/roasting, dim sum, stocks/soups, regional Chinese preparations). Fluency in Mandarin or Cantonese (required). Strong leadership, communication, and team-building skills. Experience managing a diverse kitchen staff and navigating multicultural teams. Proven ability to maintain high standards under pressure while ensuring consistency and efficiency. Strong knowledge of food safety and sanitation standards. Ability to work nights, weekends, and holidays as required. We offer attractive remuneration package and long-term career development opportunities to the right candidate. Please send your full resume with current and expected salary by clicking "Apply". We are an equal opportunity employer. The information provided by you will be treated in strict confidence and used for recruitment purpose only. All personal data collected during the application process will be kept for 12 months after its completion and will be destroyed thereafter. Powered by JazzHR c3vN6IQz5M

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

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: Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction. Qualifications Role and Responsibilities: (Includes but is not limited to the following) * Assign specific duties to all staff for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items. * Ensure proper receiving, storage (including temperature-setting) and rotation of food products. Adhere to control procedures for food cost and quality. * Provide guest satisfaction through outstanding guest service. * Write recipes, maintain inventory and order supplies as needed. * Schedule appropriate number of staff needed for each day and week - maintaining Labor cost control. * Ensure department maintains requirements for area sanitation. * Reports any equipment in need of repair to chef and the engineering department for service. Performance Requirements: (Knowledge, skills and abilities) * Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees * Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky and wet. * "CLEAN AS YOU GO" -- Keep your kitchen neat and orderly and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. * Ability to maintain attendance and grooming in conformance with standards. * Sufficient manual dexterity of hand in order to use knives and kitchen tools. * Ability to operate kitchen equipment including steamer, deep fryer, ovens, broilers, and grills. * Utilize a hands-on approach to training and developing kitchen staff. * Utilize experience training food prep employees. * Ability to instill safety and sanitation habits and procedures in all employees. * Teach employees the importance of consistency in preparation and presentation. * Display thorough knowledge of food handling and preparation techniques. * Ensure that level of quality, portion control, and plate presentation is adhered to consistently. * Consistently check prep work, station set up, line plating and quality. * Inventory, Requisitions, food and labor cost controls skills * Ability to prepare a variety of cuisines, using skill and creativity. * Prep, stock, and rotate line to ensure ample supply of products is maintained. * Work closely with wait staff to exceed guest expectations. * Prefer Large Volume restaurant experience at 4-5 star level properties. * All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel. * Adhere to through proper training and understanding of Clark County Health Code * Clear, concise written and verbal communication skills with management and staff * Ability to sell concepts and ideas to management, peers, and employees. * Demonstrate team building experience. * Monitor level of workload and make staffing adjustments accordingly * Demonstrate ability to lead by example. * Build morale and spirit with a participative management style. * Instill a guest service attitude in all employees. * Training and developing employees with limited education/experience. * Supervise, discipline, coach and counseling, perform reviews for all associates. * Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests. * Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls * Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks. * Utilize strong organizational skills. * Provide strong customer service orientation and skills. * Demonstrate excellent listening skills with Exceptional detail in follow-up. * Create courteous, friendly, professional work environment. * Utilize creative problem-solving skills using proper judgment an initiative. Additional Information

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