Executive Chef Jobs in Sunrise Manor, NV

Smyth & Co are delighted to be partnering with another global giant on the restaurant scene. The respect this company achieves from a quality and enjoyment factor is second to none and this is truly an amazing opportunity for a talented Sous Chef, looking for a career changing opportunity, to join one of the worlds most exciting restaurant groups. The ideal candidate will have a strong passion for culinary excellence and a keen eye for detail as well as experience of working with Pan Asian cuisine or Pan American modern Seafood experience would be most beneficial. Your core role will to assist the Executive Chef in leadership and team engagementensu. You will also be responsible for ensuring you are pushing the exceptional food quality higher and higher, using creativity, flavour and presentation as the three core areas of focus. Responsibilities Manage, motivate and lead and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Develop fantastic new dishes and help promote ideas within the team Manage volume but at the very highest quality Establish and maintain a professional, well organised unit with a sense of fun and camaraderie Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail Experience of a volume kitchen Dud to the high salary, the company benefits we are expecting a high response to this advertisement so please send your CV ASAP to avoid missing out. Only Successful candidates will be contacted.

The Role The Sous Chef reports to the Senior Sous Chef, Executive Chef, Chef de Cuisine and Corporate Chef. The Sous Chef must be able to assume the Senior Sous Chef's responsibilities in his/her absence. The position's main responsibility is for the hot kitchen line. While the Sous Chef may help out with menu planning and ordering, the primary responsibility is to help manage the staff and make sure that food is prepared, plated and served properly and efficiently. The Rewards As a Sous Chef, we don't just give you a job you love, we like to reward you for all your commitment and dedication at work, these benefits include: 50% Discount on food for up to 6 people to use in SUSHISAMBA or Duck & Waffle restaurants Quarterly Bonus Program Paid Time Off Meals on Duty Health, Dental and Vision Insurance to Full Time Employees 'Refer-a-friend' cash incentive scheme Employee Assistance Program which includes counselling and wellness resources Access to BenefitHub Discount Marketplace Job training and excellent internal growth opportunities Flexible Schedules The Requirements As a Sous Chef we would love you to have: Associate's degree in Culinary Arts or formal apprenticeship program or equivalent Valid Food Safety certification 3 years minimum kitchen supervisor and/or management experience preferred In-depth skills and knowledge of all kitchen operations Strong understanding of purchasing, receiving, inventory control and stock rotation Ability to educate and demonstrate fundamental and advanced cooking skills The Restaurant: SUSHISAMBA celebrates the culture and cuisine of Japan, Brazil and Peru. The menus are a mix of new and signature dishes with an emphasis on bold flavors, the finest ingredients and artful presentations. SUSHISAMBA additionally has oversees locations in London, Edinburgh, Dubai, Doha & Bahrain, Riyadh & Singapore.

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. 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

Job Description 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

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #li-kh1 Pay Range USD $80,000.00 - USD $90,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #li-kh1

Job Description CCL Hospitality Group Salary: $80000 - $90000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1374447 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job DescriptionDescription: The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Executive Sous Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees. Duties and Responsibilities Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Participates in reviewing the venue’s monthly Profit & Loss statement. Conducts decision-making process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews. Coaches and develops heart-of-house employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all BOH standards and procedures. Portrays a positive and professional attitude and appearance. Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook. Participates in training sessions, departmental meetings, or pre-shift meetings. Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA. Requirements: Must hold a Food Manager Safety card. Must be able to stand, walk, lift, and bend for extended periods of time. Must be able to bend and lift up to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Role may include exposure to hot kitchen elements or cleaning materials. Must be able to work and remain focused in a fast-paced and ever-changing environment. Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays

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.

Job Description As an Executive Sous Chef, you will have the satisfaction of providing supportive leadership to kitchen staff throughout food Service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and take on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. With your attention to detail and high personal standards you will cater to guests’ sophisticated tastes, helping create a dining experience they will savor long after they have taken the last bite. Duties/Responsibilities: Duties include, but are not limited, to the following: 1. Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. Represent the commissary kitchens in divisional, property or corporate meetings. 2. Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff. 3. Manages Human Resources responsibilities for commissary kitchens to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements. 4. Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality. 5. Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties. 6. Assist in development of seasonal menu, recipes and proper execution or process as directed by executive chef. 7. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. 8. Conduct hands on teaching and kitchen training. 9. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience. 10.Communicates effectively and professionally with vendors orders, product specifications, and delivery schedules. 11. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the venue floor. 12. Maintain positive guest relations at all times. 13. Following all health and safety regulations maintain hygiene and kitchen sanitation. 14. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day. 15. Meet with Executive Chef regularly to discuss menu and regular daily kitchen agenda. 16. Assist in planning strategies for improving staff performance and food quality. 17. Manage daily tracking of invoices, revenue and labor to meet financial targets. 18. Assist with employee life cycle from interviewing through separation. 19. Conforming to the department grooming standards, uniform or attire, and jewelry policy. 20. Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members. 21. Perform all other job-related duties as requested. Required Skills/Abilities: · At least 1 year of experience as an Executive Sous Chef · At least 1 year of experience in union environment · At least 1 year of experience in banquets, high-volume kitchens, and/or food halls · Have interpersonal skills to deal effectively with all business contacts. · Professional appearance and demeanor. · Work varied shifts, including weekends and holidays. · High school diploma or equivalent. · Able to effectively communicate in English, in both written and oral forms. · Basic computer skills and experience with POS systems. · Knowledge of different types of tendering guest checks. · Positive attitude, self-motivated, energetic and is a willing learner. · Ability to professionally interact with C-Level Executives · Ability to interpret and make sound decisions on a P&L · Ability to follow directions makes quick decisions, and keep organized while under pressure. · Knowledgeable about health and safety regulations. · Must possess a Food Handler Safety Training Card Required Certifications: · Food Handler Safety Training Card · TAM Card

Job Description Executive Sous Chef Lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of TFG Culture Seek out opportunities to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Responsible for maintaining a current and valid Food Service Manager certification in the State of employment. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed. ________________________________________________________________ Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests and employees. Requires manual dexterity to use and operate all necessary equipment. Requires working nights, weekends and holidays. *ThinkFoodGroup requires all staff and guests over 12 years of age who are dining indoors to be fully vaccinated.*

Job Description Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations. Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens: the main kitchen, the sushi counter and the robata grill. JOB SUMMARY: Executive Sous Chef leads and manages the kitchen team to ensure the highest standards of food quality, presentation, and consistency. You will work closely with the Executive Chef to oversee kitchen operations, develop menus, and ensure compliance with food safety regulations. ESSENTIAL JOB FUNCTIONS: Assist the Executive Chef in overseeing all aspects of kitchen operations, ensuring efficient and smooth service Lead and manage the culinary team, including sous chefs, line cooks, sushi chefs, and stewards, to ensure efficient and smooth kitchen operations Manage scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands Collaborate with the Executive Chef to develop and execute creative and innovative menus that showcase the best of contemporary Japanese cuisine, incorporating seasonal ingredients, traditional techniques, and modern culinary trends Maintain strict compliance with food safety and sanitation standards, overseeing proper handling, storage, and preparation of food items to ensure the safety and well-being of guests and staff Collaborate with the management team to establish and achieve culinary objectives, including revenue targets, food cost goals, and guest satisfaction metrics Conduct regular menu tastings, recipe testing, and quality control checks to ensure consistency, flavor, and presentation of all dishes served at Zuma Train, mentor, and develop the kitchen team, including creating and implementing a promotion plan Foster a culture of culinary excellence, teamwork, and professionalism in the kitchen, providing leadership, guidance, and mentorship to culinary staff at all levels Train team on allergen awareness and management, ensuring all staff are knowledgeable about handling food allergies safely Manage kitchen inventory levels, control food costs, and optimize profitability through effective menu planning, portion control, and waste reduction strategies Oversee kitchen equipment maintenance, repairs, and upgrades, ensuring all appliances and tools are in good working condition and meet safety standards Stay current with industry trends, culinary innovations, and customer preferences, and incorporate new ideas and techniques into Zuma's culinary offerings Handle guest inquiries, special requests, and dietary restrictions with professionalism, attention to detail, and a commitment to exceeding guest expectations Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining room operations, maintaining open communication and resolving any issues or concerns promptly Represent Zuma at culinary events, tastings, and promotional activities, showcasing the restaurant's commitment to culinary excellence and innovation Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed Operate ethically to protect the image of the company Performs other duties and responsibilities as required or requested KNOWLEDGE, EXPERIENCE AND SKILLS 5+ years Executive Sous Chef or in a similar leadership role in a high-volume, fine dining establishment Culinary degree or equivalent professional training from a recognized culinary institute or school Extensive knowledge and expertise in contemporary Japanese cuisine, including sushi, robata, and other traditional and modern Japanese dishes highly preferred Strong leadership and management skills, with the ability to inspire and motivate sushi kitchen staff to achieve culinary excellence Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously Strong communication and interpersonal skills, with the ability to collaborate effectively with kitchen staff, management, and front-of-house teams Understanding of food safety and sanitation practices, including HACCP principles and local health regulations Ability to work effectively under pressure in a fast-paced kitchen environment Ability to work flexible hours, including evenings, weekends, and holidays, as required BENEFITS & PERKS Medical, Dental, Vision Insurance Bonus program Paid Time Off Free family meal daily Dining discounts at Zuma The opportunity to work on a team with global hospitality/culinary experience Zuma is an equal opportunity employer. We use eVerify to confirm U.S. Employment eligibility.

The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations. They will provide leadership, training and supervision in the kitchen as well as oversee the quality and timely distribution of food. Duties & Responsibilities: Manage kitchen in the absence of the Executive Chef. Develop new menu options based on seasonal changes and customer demand, with the guidance of the Executive Chef. Ensure that kitchen activities operate in a timely manner. Responsible for weekly and monthly inventories. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Create schedules for kitchen employees and evaluate their performance. Ensures Department of Health and company sanitation standards Observe, coach, and develop BOH staff. Assist with recruiting, interviewing, hiring, and training of new employees. Control costs and minimize waste by reviewing food and labor costs with the Executive Chef. Possesses practical knowledge of the job duties of all supervised employees. Being an effective communicator to the team and to restaurant leadership and ownership. All other duties as assigned. Physical Requirements: Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Skills/Experience: At least two (2) years' experience in a full service, moderate to high volume restaurant. Exceptional communication skills Ability to focus, multitask and work well under pressure. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends and holidays when required. Must have SNHD Food Handler card up to date.

Job Details Harlo Steakhouse and Bar - Las Vegas, NV Full Time $65,000.00 - $78,000.00 SalaryJob Posting Date(s) 11/01/2024 01/01/2025Description The Executive Sous Chef is responsible for the supervision of kitchen staff with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Additional tasks include, but are not limited to assigning outlet, creating and fostering a sanitary, productive and team-oriented work environment. Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies. This position is responsible for the preparation of high-quality meals in accordance with Lev Group standards, menu specifications and production schedules. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Essential Job Functions: Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Monitors and controls all labor and food costs through effective scheduling, training and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost and related operating expense goals are achieved Assist in the development of food products and menus as needed for menu presentations Expedites orders to maximize efficient production and delivery to the guest in the proper order Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with company and industry standards Conducts quality checks of goods received Ensure appropriate rotation of all stored products Monitors and ensures compliance with recipe specifications Ensure that the area of responsibility is properly organized, staffed and directed Create daily schedule to ensure proper staffing requirements are met Guide, motivate, train and develop line employees Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws to include but not limited to: interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems Teach and train staff of production and presentation changes to menu items Complete necessary management assignments to include: Inventory par levels & inventory supervision, conduct yield testing, individual recipe costing, recipe standardization, photographic plate presentations, routine equipment/kitchen inspections, manage documented culinary employee files, and Performs other related duties as assigned or requested. Supervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems. Qualifications: To perform this job successfully, and 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. Education: Bachelors degree (B.A.) from four-year college or university or two years related experience and/or training; or equivalent combination of education and experience. Technical Culinary Diploma Required Experience: Minimum 3 years kitchen staff supervisory experience Minimum 5 years technical food production experience in fine dining restaurant Well-rounded food background with extensive knowledge of all kitchen equipment Technical experience and demonstrated proficiency in Butchery, Garde Manger and Pastry Proficient in computer applications and software Knowledge, Skills, & Abilities: Excellent verbal, written communication and math analyzation skills Proven track record of cost control including food, equipment, labor and waste Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals Ability to write routine reports and correspondence Confident and effective operational and motivational speaking skills Ability to calculate and apply figures and amounts in recipe and labor costing and control. Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques Demonstrated operational logical: multi-unit prioritizing skills Strong interpersonal staff relations and leadership skills Ability to provide consistent food quality Excellent conflict resolution skills Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold. This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. EQUAL OPPORTUNITY EMPLOYER LEV Group: The LEV Restaurant Group was founded in 2002 as a vehicle to create, develop and operate Food & Beverage concepts. Based in Las Vegas, LEV Restaurant Group employees over 700 employees and has 50+ multi-state locations. LEV Restaurant Group is committed to various local and national charities with a focus on those that help children with mental disabilities

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.

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.

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.

Job Description An executive couple is seeking a highly skilled Private Chef with both private service and fine dining restaurant experience to join a team and create fresh, high-quality meals using farm-to-table ingredients. The ideal candidate will bring creativity and expertise to preparing a range of cuisines while maintaining flexibility to meet the couple's lifestyle needs. Experience with baking is an added and welcome bonus! Flexible start date; now or after the first of the year. Key Responsibilities: Prepare meals five days a week for the couple, with an additional weekly dinner for up to 12 family members Meals are generally dinners, five days a week, plus lunches for 1-2 Tailor menus to the couple's preferences, emphasizing fresh, healthy ingredients Ensure the kitchen operates smoothly, with attention to organization, cleanliness, and high standards Travel with the couple as needed to ensure seamless meal preparation Qualifications: Culinary degree or equivalent high-level culinary experience Expertise in a variety of cuisines, including Italian, California Spa, Mexican, American, and Southwestern Private service experience is preferred Strong organizational skills, attention to detail, and the ability to maintain confidentiality Proven longevity in previous roles is highly valued Schedule: Five days a week with two consecutive days off, with flexibility to accommodate occasional events or travel. Time off/flexible time when the principals travel overseas, etc. Compensation:Base salary of $130-$150K, depending on experience. The benefits package includes health insurance (medical, dental, vision), paid vacation (based on length of employment), and a 401(k) plan. Relocation stipend offered for the right candidate. To Apply: Please apply at www.mahlermatch.com for consideration; if already on our job board, click Apply Now. Qualified applicants will be contacted. #indmps Our Story: Mahler Private Staffing works with America’s leading families to find experienced private domestic staffing professionals for their homes and family offices. We take a personalized approach and work to get to know our candidates as well as we know our clients, so we can make lasting, long-term placements. Due to the overwhelming number of applicants, we regret that we are unable to provide individual responses. Rest assured that selected candidates will be personally contacted for further consideration. We would like to emphasize that there are no fees associated with the application process for applicants.