Line cook jobs in Las Vegas, NV - 880 jobs

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

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

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

About the Role: As a Line Cook at Buca Summerlin, you will play a crucial role in delivering high-quality dishes that meet our restaurant's standards of excellence. Your primary responsibility will be to prepare and cook food items according to our established recipes and presentation standards, ensuring consistency and quality in every dish. You will work closely with the kitchen team to maintain a clean and organized workspace, adhering to food safety and sanitation guidelines. Additionally, you will be expected to manage your time effectively to ensure that orders are completed promptly during peak service hours. Ultimately, your contributions will directly impact our guests' dining experience, making it memorable and enjoyable. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen or food service environment. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Culinary degree or certification. Experience with Italian cuisine or similar culinary styles. Ability to work in a fast-paced environment. Responsibilities: Prepare and cook menu items according to established recipes and standards. Maintain cleanliness and organization of the kitchen and workstations. Assist in inventory management and food storage practices. Collaborate with team members to ensure timely and efficient service. Adhere to food safety and sanitation regulations at all times. Skills: The required skills for this position include a strong understanding of cooking techniques and food preparation, which will be utilized daily to create delicious meals. Attention to detail is essential, as you will need to follow recipes precisely to ensure consistency in flavor and presentation. Time management skills will be critical during busy service periods, allowing you to prioritize tasks effectively. Teamwork and communication skills will enhance collaboration with fellow kitchen staff, ensuring smooth operations. Preferred skills, such as knowledge of Italian cuisine, will enable you to contribute creatively to menu development and special dishes.

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized every bite. At COTE, we follow a simple mantra: 🥩 + 🔥 + 🍸 = 😊 Hiring Phase: COTE begins the hiring process, including resume screening and interviews, August 12 onwards. Training Phase: The training phase is planned for two weeks in mid-September, Monday-Friday. The week of 9/15, training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9/22, training will run from 10am to 4pm. Pre-Opening: The Pre-Opening phase runs from Monday, 9/29 to Thursday, 10/2 and consists of Friends & Family services during normal dinner hours. Grand Opening: The grand opening party will take place on Friday 10/3, and the restaurant will be open for service 7 days/week beginning on Saturday 10/4. Job Summary: Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Their principal goal is to provide the highest quality meals that meet the CDC's exact specifications, while maintaining clean and orderly kitchen and BOH areas to the highest health and sanitation standards. Line Cooks work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer happiness and restaurant growth. Essential Job Duties & Responsibilities: Job duties and responsibilities include, but are not limited to the following: Sets up all assigned stations with appropriate mise en place in advance of service. Station and kitchen is clean, stocked, and ready for action. Attends all assigned pre-shift meetings, and puts out dishes for line check according to company standards. Prepares menu items in cooperation with the kitchen team, at the direction of the chefs. Follows all allergy protocols and modifies dishes at the direction of the chefs. Avoids cross contamination by adhering to preparation standards set by the CDC. Ensures that all dishes are prepared according to both quality and timing standards. Actively restocks ingredients at the workstation and meets prep times for smooth delivery while in service. Labels, stocks, and organizes inventory. Maintains a neat, orderly, and safe work station while in service. Works efficiently with kitchen team members and complies with company procedures and food safety standards. Keeps utensils and equipment clean and sanitary at all times.\ Maintains a positive and professional approach with all front of house and back of house coworkers and customers. Does not engage in horseplay. Breaks down stations fully. Reports waste to chefs on duty. Cleans and sanitizes work stations prior to departing the shift. Reports to each scheduled shift on time, in uniform, and ready to work. Assists other stations or areas of the restaurant when requested by management. Is quick, diligent, and willing to improve. Responsible for training new employees as assigned. Qualifications: Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English. Must be reachable by email and able to communicate via phone as well. Communicates information effectively and efficiently. Excellent organizational skills and attention to detail. Possesses a positive, results-oriented, team-player mentality. Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment. Ability to under pressure and maintain professionalism when working under stress. Knowledge of workplace safety procedures and local Department of Health standards. Food Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy. Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. Good oral communication skills. Ability to execute recipes and service in adherence with company policy. Proficient knife-handling skills. Culinary Arts degree preferred. Familiarity with Korean cuisine, preferred. 2+ years similar experience preferred. Excellent understanding of various cooking techniques, ingredients, equipment, and procedures. Nevada's Pay Transparency Law requires employers to provide the salary range or rate for a position to applicants who have interviewed for it, seek a promotion, or for an internal transfer to that position. Nevada Pay Range$23-$27 USD Benefits (with variation for full-time/part-time employment): Structured, generous compensation for all positions Comprehensive Medical, Dental, and Vision benefits Flexible Spending Account/Health Savings Account Commuter Benefits Referral Bonus Program Career Advancement Opportunities Employee Recognition Awards Employee Dining Discounts Paid Time Off COTE fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status. Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at *********************

YOUR MISSION (The Job Description) The Line Cook position reports to Chef Xue management and is responsible for performing basic and extensive food preparation and will be assigned to a specific station or multiple stations with others or individually. All duties are to be performed in accordance with SNHD, Chef Xue and Virgin Hotels Las Vegas' policies, practices, and procedures.

We're seeking experienced and passionate Line Cooks to join our dynamic culinary team. The ideal candidate thrives in a high-volume, detail-driven environment and is committed to upholding the quality and consistency that define the Wolfgang Puck dining experience. As a Line Cook, you'll execute menu items with precision, maintain the highest standards of cleanliness and organization, and contribute to a collaborative kitchen culture focused on excellence and growth. Pay: $20 - $25 / hour Essential Duties & Responsibilities Prepare and cook menu items according to Wolfgang Puck standards and recipes. Set up and stock stations with all necessary ingredients and equipment. Ensure consistent quality, presentation, and timing of all dishes during service. Maintain a clean, organized, and safe work area at all times. Collaborate with chefs and fellow cooks to ensure smooth communication and execution. Uphold all food safety, sanitation, and HACCP guidelines. Assist in training and mentoring junior staff as needed. Qualifications Minimum 3 years of professional kitchen experience in a similar role (high-volume or upscale dining preferred). Strong knife skills and knowledge of classic cooking techniques. Ability to multitask, stay calm under pressure, and work efficiently during peak hours. Reliable, self-motivated, and team-oriented with a positive attitude. Culinary school education a plus but not required. What We Offer Fully paid health insurance, plus dental, vision and other supplemental benefit options 401(K) Retirement Plan with 30% company match Opportunities for advancement within Wolfgang Puck Fine Dining Group Hands-on culinary training and professional development Employee dining discounts A collaborative, respectful work culture that values craftsmanship and creativity Join Our Team At Wolfgang Puck Bar & Grill, every dish tells a story - of craft, teamwork, and passion for hospitality. If you're a skilled cook ready to bring your talent to one of Las Vegas's most recognized culinary destinations, we'd love to meet you. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify the 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. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class. If you'd like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster .

At CUT by Wolfgang Puck at The Palazzo Las Vegas, culinary excellence meets modern luxury. As the sophisticated evolution of the classic American steakhouse, CUT is known for precision, bold flavors, and an uncompromising commitment to quality. We are seeking skilled Line Cooks who take pride in their craft, thrive in a fast-paced fine dining kitchen, and are passionate about executing exceptional food at the highest level. What You'll Do: Prepare and execute dishes to the highest standards of quality and consistency Work various stations in a fast-paced, high-volume kitchen environment Maintain a clean, organized, and efficient workstation Follow proper food handling, safety, and sanitation procedures Collaborate with chefs and teammates to ensure seamless service and kitchen operations Pay: $20 - $24 / hour What We're Looking For: Minimum 2 years of experience in a fine dining kitchen is required Steakhouse experience is strongly preferred Solid knife skills and knowledge of various cooking methods and techniques Team player with a strong work ethic and attention to detail Able to work nights, weekends, and holidays as needed Culinary school education is a plus but not required Why Join CUT: Be part of a globally renowned restaurant group led by Chef Wolfgang Puck Work alongside top culinary professionals in a supportive environment Fully paid individual health, dental and vision insurance for qualified team members 401(K) retirement plan with 30% employer match Competitive pay, employee meals, and dining discounts Opportunities for growth and advancement within Wolfgang Puck Fine Dining Group Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify the 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. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class.

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. Competitive hourly rate $18 - $23 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? Growth Opportunities Great training and commitment to promotions from within! Teamwork / Flexible Hours Education Reimbursement Generous Dining Discount Professionalism Productive Environment Strong company culture Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Steam, Sushi) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: Minimum of 18 years of age. 1 year experience as a restaurant cook. High school graduate. Food handlers Card Ability to satisfactorily 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 maintain complete knowledge of correct maintenance and use of food serving and preparation equipment. Ability to comprehend food orders. ESSENTIAL JOB FUNCTIONS: Complete opening and closing duties as assigned. Prepare necessary food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Cook for scheduled meal period. Follow supervisor's instruction. Alert Chef or Sous Chef as to any deficiencies of food items. Notify management of any pertinent information related to shift activities. Equal Opportunity Employer

It is the primary responsibility of the Line Cook to prepare all menu items in accordance with established quality and time standards while maintaining a clean and sanitary work area in conjunction with the Lead Cook, Sous Chef or Executive Chef. POSITION RESPONSIBILITIES/DUTIES: Ensure quality and consistency of all food menu items Work with Sous Chef/Executive Chef on standards and plate presentation. Maintain integrity of each dish as per the Chef's specifications. Inform Sous Chef/Executive Chef of any issues, questions or concerns. Resolve routine problems and keep management informed. Ensure the station you're assigned to is prepped prior to service. Ensure product being used meets Clark County Health Standards. Comply with Department of Health and company sanitation standards. Communicate product needs to the chefs and/or purchaser. Maintain day to day operations in absence of Lead Line Cook. Performs other duties as assigned. MINIMUM REQUIREMENTS: High School Diploma or equivalent. Must be able to work and remain focused in a fast-paced and ever-changing environment. 2 years' previous experience working in a similar resort setting. Must be able to work a flexible schedule including weekends and holidays. Ability to effectively communicate in English, in both written and oral forms. Must be able to comprehend all information and documentation. PHYSICAL REQUIREMENTS: Prolonged periods of standing. Repeating motions that may include the wrists, hands and/or fingers. Must be able to lift up to 50 pounds at times. Ability to work in an environment that is subject to varying levels of noise, crowds, and smoke. Follow all safety procedures as established by the company. This job description in no way states or implies that these are the only duties to be performed by the team member in this position. It is not intended to give all the details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department. Downtown Grand is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Downtown Grand will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current team members to discuss potential accommodations with the employer.

We are looking for a skilled Line Cook to assist in the preparation of delicious dishes in the kitchen. You will perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. Responsibilities Assist in preparing meal ingredients under the guidance of the Kitchen Manager. Follow recipes and prepare simple dishes such as salads, entrees, and desserts. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash. Ensure all food and other items are stored properly. Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned. Requirements: Ability to follow instructions and work in a team environment. Excellent time management skills. If you are passionate about food preparation, have a keen eye for detail, and enjoy working in a fast-paced environment, we would love to have you on our team. Join us in creating culinary delights and delivering exceptional dining experiences. Job Type: Part-time Pay: $15.00 - $19.00 per hour (Cooks receive tip pool. Total pay should therefore exceed $17 per hour minimally but discuss with hiring manager). Benefits: Employee discount Flexible schedule Paid training Physical Setting: Casual dining restaurant Fast casual restaurant Shift: Day shift Morning shift Shift availability: Day Shift (Required) Ability to Commute: Las Vegas, NV 89117 (Required) Work Location: In person

Requirements SKILLS & ABILITIES Education: High School; able to communicate (speak, read, and write) in English Experience: Previous hospitality experience is preferred Computer Skills: N/A Certificates & Licenses: N/A Other Requirements: Able to read and follow recipes and food production procedures

What you will be doing Prepare all menu items following recipes and yield guides. Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift. Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow food handling guidelines.

We are looking for cooks that are well versed in a wide variety of cooking techniques and procedures. Candidates for this position must not only be passionate about cooking but equally as dedicated to customer service and hospitality. Cooks at our restaurant are responsible for preparation of high-level fine cuisine with strict adherence to recipes and quality standards. We are looking for candidates that have experience in a fast-paced, fine dining kitchen. Culinary school training is preferred. Good grooming, and the ability to get along well with others are essential.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: 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. • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow through • Ability to be a clear thinker, remain calm and resolve problems using good judgment • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders • Ability to maintain good coordination • Ability to work with all products and ingredients involved • Ability to use all senses to ensure quality standards are met • Ability to differentiate dates • Ability to operate, clean and maintain all equipment required in job functions • Ability to comprehend and follow recipes • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team • Must be able to maintain tact and be cool under pressure • Able to work flexible hours necessary including off hours, weekends and holidays • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable). • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures. • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance. • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service. • Prepare all menu items following recipes and yield guides, according to department standards. • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's. • Minimize waste and maintain controls to attain forecasted food cost. • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. • The noise level in the work environment is usually loud. • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years' experience in high volume or upscale kitchens. • Culinary degree from accredited school or university. • Excellent verbal and written communication skills. • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant's menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: 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. • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow through • Ability to be a clear thinker, remain calm and resolve problems using good judgment • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders • Ability to maintain good coordination • Ability to work with all products and ingredients involved • Ability to use all senses to ensure quality standards are met • Ability to differentiate dates • Ability to operate, clean and maintain all equipment required in job functions • Ability to comprehend and follow recipes • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team • Must be able to maintain tact and be cool under pressure • Able to work flexible hours necessary including off hours, weekends and holidays • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable). • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures. • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance. • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service. • Prepare all menu items following recipes and yield guides, according to department standards. • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's. • Minimize waste and maintain controls to attain forecasted food cost. • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. • The noise level in the work environment is usually loud. • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years' experience in high volume or upscale kitchens. • Culinary degree from accredited school or university. • Excellent verbal and written communication skills. • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Description The Line Cook is responsible for preparing, cooking, and plating menu items according to company recipes and standards. This role ensures high-quality food production, maintains a clean and organized workstation, and works collaboratively with the kitchen team to deliver an exceptional dining experience. JOB EXPECTATIONS: Responsibilities include, but are not limited to, the following: Providing and maintaining high quality standards and procedures in preparing and serving all food. Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques. Assisting as needed in execution of service. Maintains a solid menu knowledge and attention to detail with plate presentation. Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events. Ensuring that all food quality meets specifications and guarantees. Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups. Regularly restocks all kitchen supplies and food items required for service. Properly labeling and dating all products to ensure safekeeping and sanitation. Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met. Assisting the Chefs in all health, safety, and sanitation procedures. Assisting in lowering all food costs and wastes. Ensuring all products are rotating on a first-in, first-out philosophy. Ensuring all requisitions are processed properly and placed in designated area. Maintaining a high level of professionalism. Working as a team, assisting all guests' and employees' needs and inquiries. Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. Following all procedures and policies set forth by the company, division and department. Following all health and safety regulations. SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities REQUIREMENTS: (Include equipment knowledge/use) 2 Years minimum experience in a similar position preferred. Basic comprehension of English oral and written language. Ability to read and measure recipes. Able to apply basic knife skills required for preparation. Knowledge of weights and measures. Exhibits a basic knowledge, understanding and application of various cooking techniques. Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles. Ability to maintain a clean and organized work environment. Knowledge of health, safety and sanitation rules and regulations Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures. Exposure to hazardous cleaning chemicals. At least 18 years of age. CERTIFICATIONS, LICENSES, REGISTRATIONS Must be able to qualify for licenses and permits required by federal, state and local regulations. PHYSICAL REQUIREMENTS Must be able to work under time constraints and within established deadlines. Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach and balance when performing job duties in varying work areas such as confined spaces. Physical ability and stamina to stand for long hours. Physically able to walk without assistance on various surfaces for an extended period of time. WORKING CONDITIONS • Work is performed indoors and outdoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Clique Hospitality makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Job Description Fremont Market in Las Vegas, NV is looking for one line cook to join our 15 person strong team. We are located on 1404 Fremont St. Our ideal candidate is attentive, motivated, and engaged. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications Cooking experience or Back of the House experience preferred Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail We are looking forward to hearing from you.

Job DescriptionBenefits: Professional Development Nutrition Education 401(k) Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Honest Hospitality Team is proud to announce the opening of a new upscale private dining facility in the heart of Summerlin. Our focus is on scratch cooking, executive-level cuisine, and providing an exceptional guest experience within a positive, employee-forward culture. ABOUT THE ROLE We are seeking a dedicated Line Cook to join our team at Honest Hospitality. In this role, you will play a key part in supporting the success of our daily culinary operations. Youll be responsible for preparing high-quality dishes with consistency, maintaining a clean and organized workspace, and ensuring all kitchen activities align with Honest Hospitalitys standards of excellence. Your commitment to teamwork, efficiency, and exceptional food preparation will help create an outstanding experience for our guests. CULTURE & ENVIRONMENT Honest Hospitality believes that happy employees create happy experiences for our guests. We dedicate resources to employee education, growth, engagement and satisfaction weekly through celebrations and structured presentations. We look to each member of the team to play their part in each others daily work experience and hold each other accountable for that task. QUALIFICATIONS Minimum of five years of experience cooking in high end, elevated dining environments Strong skill set in scratch cooking from sauces to complex menu items ability to work efficiently in a fast-paced kitchen while maintaining high quality and consistency Knowledge of proper food handling, sanitation, and safety standards, excellent organization, time management and multitasking abilities Team oriented mindset with the commitment to supporting a positive and professional kitchen culture Passion for delivering exceptional culinary experiences and attention to detail in every dish WHAT WE OFFER Competitive compensation based on relevant experience Consistent weekday schedule (weekends off) Mandatory annual vacation to ensure balance and well-being Comprehensive medical benefits Community engagement & educational opportunities each year Opportunity to work alongside an excellent chef team and be part of an exciting new culinary project If youre a driven, hospitality-minded leader who wants to join a team that values integrity, excellence, and balance wed love to connect.