Sous chef jobs in Las Vegas, NV - 222 jobs

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 Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

Job DescriptionDescription of the role: A Sous Chef at Tuscany Suites and Casino plays a crucial role in the culinary team, working closely with the Head Chef to ensure the smooth operation of the kitchen and the delivery of high-quality meals to our guests. Responsibilities: Assist the Head Chef in menu planning and execution - Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes. Supervise kitchen staff and coordinate food preparation - Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Oversee kitchen operations to maintain high standards of quality and cleanliness. Ensure compliance with health and safety regulations - Handles, stores and rotates all products properly. Train and mentor junior kitchen staff - Assists in food prep assignments during off peak periods as needed. Requirements: Proven experience as a Sous Chef or similar role Excellent knowledge of culinary techniques and practices Strong leadership and communication skills Ability to work well under pressure in a fast-paced environment Ability to reach, bend and pull frequently and lift up to 40 pounds Be able to work in a standing position for long periods of time Work in a heated environment so as to different temperatures throughout the work shift Certification from a culinary institution is a plus Benefits: Competitive compensation package Health and wellness benefits Career development opportunities Discounts on dining and hotel stays About the Company: Tuscany Suites and Casino is a premier destination in Las Vegas, NV, offering luxurious accommodations, world-class dining options, and exciting casino entertainment. Join our team and be part of a dynamic and innovative hospitality experience.

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

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

Overview It is the responsibility of the Executive Chef to provide strategic direction and daily oversight for all back-of-house (BOH) culinary operations and staff. All duties are to be performed in accordance with departmental and property policies, practices and procedures. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). Responsibilities Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. Responsible for the oversight of F&B Back of House staff. Manage staffing levels consistent with departmental and business needs. Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. Assist the Director of Culinary Operations in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. Ensures customer service standards are followed by all employees and addresses issues as they arise. Responsible for the overall achievement of department customer service goals. Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory. Constantly walking, standing, eye/hand coordination, handling, wrist motion, hearing, speaking, seeing and reading. Occasionally lifting and carrying up to a maximum of 55lbs alone for distances up to a maximum of 500 ft. Other duties as assigned by management. SUPERVISORY RESPONSIBILITIES: Specialty Room Chefs. Qualifications To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Prior experience in a similar position preferred. Must have thorough knowledge of food products, preparation styles, and recipes utilized on property. Must be knowledgeable of food products, preparation styles, and recipes utilized on property. Must be able to review and interpret financial reports and apply the information in a practical manner to improve operations. One-year inventory and cost management experience. Computer skills helpful. Good people skills and a well-groomed appearance. Ability to work efficiently, independently and cohesively, consistently producing quality results Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Working knowledge of Culinary and Bartender Union Contracts. Knowledge of cash registers and other front of the house equipment. Computer skills helpful. Good people skills and a well-groomed appearance. Minimum five years of experience in a high volume kitchen operation, preferably in a Hotel/Casino environment. One-year prior inventory/cost control experience. Minimum age requirement is 21. Ability to read and understand all policies and procedures. Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities. Must be able to complete standard forms and reports. Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. Tipped Position This position does not earn tips To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Prior experience in a similar position preferred. Must have thorough knowledge of food products, preparation styles, and recipes utilized on property. Must be knowledgeable of food products, preparation styles, and recipes utilized on property. Must be able to review and interpret financial reports and apply the information in a practical manner to improve operations. One-year inventory and cost management experience. Computer skills helpful. Good people skills and a well-groomed appearance. Ability to work efficiently, independently and cohesively, consistently producing quality results Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams Working knowledge of Culinary and Bartender Union Contracts. Knowledge of cash registers and other front of the house equipment. Computer skills helpful. Good people skills and a well-groomed appearance. Minimum five years of experience in a high volume kitchen operation, preferably in a Hotel/Casino environment. One-year prior inventory/cost control experience. Minimum age requirement is 21. Ability to read and understand all policies and procedures. Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities. Must be able to complete standard forms and reports. Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

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

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines. Work closely with Management Team to ensure that all products comply with Station Casinos' specifications and cost controls. Qualifications: Food and Beverage/Culinary experience in related fields/varied high volume and fine dining environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Must have the ability to work in any kitchen environment, high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly supporting and enforcing all initiatives given by the Food & Beverage Director.

About Us Following successful launches in Salt Lake City and Arizona, Carver Road Hospitality brought its Flanker food and beverage concept to the Las Vegas Strip with their Summer 2023 debut of Flanker Kitchen + Sports Bar at Mandalay Bay Resort and Casino. Flanker's extensive menu of elevated American fare features scratch burgers, sliders and shareable tacos, among other handheld favorites. A healthy selection of salads and bowls and weekend brunch items round out the offerings. Job Summary 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 Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Chef will be responsible for the safety and success of the kitchen when the Corporate Chef is away. 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. 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. Ensure 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. Complete all required Jolt checklists. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Attend and participate in any training sessions, departmental meetings, and daily pre-service 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. All other duties as assigned. OUR IDEAL CANDIDATE Experience, Education, and Certifications Has at least 5 years previous experience as a Chef in a medium/high volume restaurant. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required. Southern Nevada Food Handler Card. Skills Can illustrate consultative skills and ability to work cross-functionally. Exhibits excellent verbal and written communication skills. Conversational fluency in Spanish preferred. Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models. Possesses excellent organizational skills, problem-solving skills, and time management ability. Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions. Computer proficient to include Microsoft Word and Excel. Take appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety. Physical Demands Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods. Ability to make repeating movements of the arms, hands, and wrists. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments. Additional Requirements Ability to work evenings, weekends, and holidays, as needed. As an important member of our team, you'll be eligible for: Health, Dental, and Vision insurance Competitive Pay The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management's right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.

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

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

You're Next Culinary Masterpiece Isn't in a Restaurant! Imagine a place where every dish you create brings joy, sparks memories, and nourishes the soul. A place where your culinary creativity is celebrated, not just your ability to follow recipes. We're looking for a top-notch EXECUTIVE CHEF like you to lead the team, help others reach their fullest potential, and provide the best culinary experience possible for our customers. In this role you will: Craft menus that are fresh, vibrant, and full of flavor, designed specifically for independent living seniors. Lead a passionate team that shares your commitment to excellence. Delight residents with every meal, from comforting classics to inventive seasonal creations. Make a real impact every day-your food becomes part of someone's happiest moments. The Ideal Candidate: Lives and breathes culinary artistry. Thrives on creating memorable dining experiences. Balances creativity with nutrition, understanding the unique needs of seniors. Inspires and leads a team with professionalism and passion. What's in it for you? Full creative freedom to design menus and signature dishes. Competitive salary, benefits, and a culture that values your talent. The rare opportunity to combine hospitality, creativity, and purpose in one role. If you're ready to transform everyday meals into extraordinary experiences, we would love to meet you. Apply today so we can schedule a time to connect and learn more! E.O.E YOU. BELONG. HERE. AgeWell Solvere Living, is growing in the Henderson, Nevada area and is a place where compassion, and personal growth come together. We foster a welcoming, family-like environment where you are supported, encouraged to develop your skills, and celebrated for the meaningful contributions you make every day. Joining our team means being part of a culture that values connection, empowers you to reach your full potential, and makes a real difference in the lives of our residents. At AgeWell Solvere Living, we believe in creating senior living communities that allow residents to thrive, families find peace of mind, and team members are inspired to grow. Our vision is built on delivering excellence in care, innovation in services, and leadership that empowers people at every level. We're a Certified Great Place to Work for 8 years in a row, and proudly offer: Medical, Dental and Vision coverage. Life, AD&D, and disability insurance. Voluntary Accident, Hospital Indemnity and Critical Illness options 401k or Roth IRA Retirement Savings Plan (with company match) Generous Paid Time Off Program Purpose: The Executive Chef has overall responsibility for the daily operations of the culinary services department. This position is responsible for performing all duties in a professional manner at all times and in compliance with established Community policies & procedures. The Executive Chef ensures that Residents are provided a high-quality culinary experience and that the kitchen services areas are adequately staffed and that the highest quality standards are met. The Executive Chef prepares and services meals in a safe and appetizing manner that is in compliance with dietary standards and Community food-related policies & procedures. The Executive Chef may also be called upon to create, price, and execute menus for community and private resident events. Responsibilities: Responsible for the overall financial and operational functions related to dining room service and culinary operations. Creates and plans weekly menus for the IL Communities. Ensures compliance with federal, state, and local sanitation regulations. Maintains cleanliness and sanitation of all work areas. Conducts routine safety and sanitation inspections utilizing the self-inspection document of dining room, food storage areas, chemical storage areas, and food receiving area. Communicates “action items” to VP Food and Beverage, Plant Operations Director and Executive Director. Demonstrates attention to detail with regard to food quality, presentation, and dining room environmental standards. Develops and maintains food service quality, objectives, and standards. Develops and maintains a good working relationship with Community administrative team members, as well as networking with other communities to assure that the services offered can be properly maintained to meet the needs of the Residents. Prepares all monthly food service reports. Maintains food and supply expenses to budget or forecast. Places orders for food and supplies through authorized vendors. Completes physical food and supply inventories prior to placing orders. Plans, develops, organizes, implements, evaluates, and directs the operations in food and beverage services. Makes written and oral reports/recommendations to the Executive Director concerning the operations of the food service department in the Community. Maintains daily log of freezer, refrigeration, dishwasher, 3 compartment sink and hot and cold food holding temperatures. Assures that the Community kitchen is maintained in a clean and safe manner, ensuring that high-quality food service safety and sanitation standards are met. Supports the Community sales efforts with catering agendas for marketing events and is responsible to provide catering services for Community-wide programs and authorized private Resident affairs, etc. Utilizing the community event form to ensure proper communication regarding all events. Follows all emergency procedures. Understands all safety policies and procedures. Ensure that there is always a 72-hour emergency food and drinking water supply and disposable supply per regulations. Exhibits a sincere enthusiasm for working with the Community's senior population. Is creative, energetic, patient, flexible, encouraging, and team oriented. Displays patience, tact, enthusiasm, and a cheerful disposition with team members and residents. Promotes the AgeWell Solvere Living managed community in a positive manner and effectively communicates community values to residents, visitors, and team members. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. Manages departmental staffing and labor costs, including overtime. Recruits, orientates, trains and evaluates all culinary services staff. Assures dining room services provider is performing contract-specific responsibilities. Responsible for overseeing culinary services calendar with regard to holidays and requested special events. Performs other duties as deemed necessary and appropriate. Qualifications: Degree in Culinary Arts preferred. 3 to 5 years' previous experience in leading a fine dining experience. Must have a Serve Safe certification or become certified within 90 days of hire date. Must have basic knowledge of food preparation procedures, proper dining room service etiquette, as well as related Health Department regulations and guidelines pertaining to food service operations. Basic knowledge of Microsoft Office (Word, PowerPoint, Excel, and Outlook), as well as familiarity with the Internet and its search tools. Strong organizational, oral, and written communication skills. Self- motivated and ability to work with minimal supervision. Results oriented. Customer service orientation. A proven team player. Physically able to bend and reach. Physically able to push and pull and lift up to 40-50 pounds as needed. Physically able to stand for extended periods of time. Ability to work in a hot/humid environment for extended periods of time. Can determine food quality and palatability through taste and smell.

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

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

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

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

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

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines. Responsible for handling any Team Member and/or Guest opportunities. Evaluate and oversee job performance of Team Members. Display and encourage teamwork in the department. Ensure that all Team Members are knowledgeable and adhere to all policies and procedures as set forth by the Director of Food and Beverage. Conduct group and individual training regarding policies and procedures on ongoing basis. Ensure that all managers hold daily Team Member huddles and maintain open communication with the Team Members. Work closely with Management team to ensure all products comply with Station Casinos' specifications and cost controls. Qualifications: Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Must have the ability to work in any kitchen environment pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Adhere to Station Casinos' guidelines for scheduling, payroll, ordering and inventories. Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.

You're Next Culinary Masterpiece Isn't in a Restaurant! Imagine a place where every dish you create brings joy, sparks memories, and nourishes the soul. A place where your culinary creativity is celebrated, not just your ability to follow recipes. We're looking for a top-notch EXECUTIVE CHEF like you to lead the team, help others reach their fullest potential, and provide the best culinary experience possible for our customers. In this role you will: Craft menus that are fresh, vibrant, and full of flavor, designed specifically for independent living seniors. Lead a passionate team that shares your commitment to excellence. Delight residents with every meal, from comforting classics to inventive seasonal creations. Make a real impact every day-your food becomes part of someone's happiest moments. The Ideal Candidate: Lives and breathes culinary artistry. Thrives on creating memorable dining experiences. Balances creativity with nutrition, understanding the unique needs of seniors. Inspires and leads a team with professionalism and passion. What's in it for you? Full creative freedom to design menus and signature dishes. Competitive salary, benefits, and a culture that values your talent. The rare opportunity to combine hospitality, creativity, and purpose in one role. If you're ready to transform everyday meals into extraordinary experiences, we would love to meet you. Apply today so we can schedule a time to connect and learn more! E.O.E YOU. BELONG. HERE. AgeWell Solvere Living, is growing in the Henderson, Nevada area and is a place where compassion, and personal growth come together. We foster a welcoming, family-like environment where you are supported, encouraged to develop your skills, and celebrated for the meaningful contributions you make every day. Joining our team means being part of a culture that values connection, empowers you to reach your full potential, and makes a real difference in the lives of our residents. At AgeWell Solvere Living, we believe in creating senior living communities that allow residents to thrive, families find peace of mind, and team members are inspired to grow. Our vision is built on delivering excellence in care, innovation in services, and leadership that empowers people at every level. We're a Certified Great Place to Work for 8 years in a row, and proudly offer: Medical, Dental and Vision coverage. Life, AD&D, and disability insurance. Voluntary Accident, Hospital Indemnity and Critical Illness options 401k or Roth IRA Retirement Savings Plan (with company match) Generous Paid Time Off Program Purpose: The Executive Chef has overall responsibility for the daily operations of the culinary services department. This position is responsible for performing all duties in a professional manner at all times and in compliance with established Community policies & procedures. The Executive Chef ensures that Residents are provided a high-quality culinary experience and that the kitchen services areas are adequately staffed and that the highest quality standards are met. The Executive Chef prepares and services meals in a safe and appetizing manner that is in compliance with dietary standards and Community food-related policies & procedures. The Executive Chef may also be called upon to create, price, and execute menus for community and private resident events. Responsibilities: Responsible for the overall financial and operational functions related to dining room service and culinary operations. Creates and plans weekly menus for the IL Communities. Ensures compliance with federal, state, and local sanitation regulations. Maintains cleanliness and sanitation of all work areas. Conducts routine safety and sanitation inspections utilizing the self-inspection document of dining room, food storage areas, chemical storage areas, and food receiving area. Communicates “action items” to VP Food and Beverage, Plant Operations Director and Executive Director. Demonstrates attention to detail with regard to food quality, presentation, and dining room environmental standards. Develops and maintains food service quality, objectives, and standards. Develops and maintains a good working relationship with Community administrative team members, as well as networking with other communities to assure that the services offered can be properly maintained to meet the needs of the Residents. Prepares all monthly food service reports. Maintains food and supply expenses to budget or forecast. Places orders for food and supplies through authorized vendors. Completes physical food and supply inventories prior to placing orders. Plans, develops, organizes, implements, evaluates, and directs the operations in food and beverage services. Makes written and oral reports/recommendations to the Executive Director concerning the operations of the food service department in the Community. Maintains daily log of freezer, refrigeration, dishwasher, 3 compartment sink and hot and cold food holding temperatures. Assures that the Community kitchen is maintained in a clean and safe manner, ensuring that high-quality food service safety and sanitation standards are met. Supports the Community sales efforts with catering agendas for marketing events and is responsible to provide catering services for Community-wide programs and authorized private Resident affairs, etc. Utilizing the community event form to ensure proper communication regarding all events. Follows all emergency procedures. Understands all safety policies and procedures. Ensure that there is always a 72-hour emergency food and drinking water supply and disposable supply per regulations. Exhibits a sincere enthusiasm for working with the Community's senior population. Is creative, energetic, patient, flexible, encouraging, and team oriented. Displays patience, tact, enthusiasm, and a cheerful disposition with team members and residents. Promotes the AgeWell Solvere Living managed community in a positive manner and effectively communicates community values to residents, visitors, and team members. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. Manages departmental staffing and labor costs, including overtime. Recruits, orientates, trains and evaluates all culinary services staff. Assures dining room services provider is performing contract-specific responsibilities. Responsible for overseeing culinary services calendar with regard to holidays and requested special events. Performs other duties as deemed necessary and appropriate. Qualifications: Degree in Culinary Arts preferred. 3 to 5 years' previous experience in leading a fine dining experience. Must have a Serve Safe certification or become certified within 90 days of hire date. Must have basic knowledge of food preparation procedures, proper dining room service etiquette, as well as related Health Department regulations and guidelines pertaining to food service operations. Basic knowledge of Microsoft Office (Word, PowerPoint, Excel, and Outlook), as well as familiarity with the Internet and its search tools. Strong organizational, oral, and written communication skills. Self- motivated and ability to work with minimal supervision. Results oriented. Customer service orientation. A proven team player. Physically able to bend and reach. Physically able to push and pull and lift up to 40-50 pounds as needed. Physically able to stand for extended periods of time. Ability to work in a hot/humid environment for extended periods of time. Can determine food quality and palatability through taste and smell.