Sous chef jobs in Nevada - 293 jobs

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview We are seeking a dynamic and experienced Executive Chef to lead our catering operations, delivering exceptional culinary experiences for a wide range of events, from luxury suites and VIP lounges to large-scale corporate gatherings and special events. This role demands a passionate culinary leader with a proven track record of managing high-volume, high-quality catering operations in a fast-paced environment. The Executive Chef, Catering, is responsible for the overall culinary vision and execution of all catering services at Allegiant Stadium. This role requires a hands-on leader who can manage a large team, develop innovative menus, control costs, and maintain the highest standards of food quality and safety. The ideal candidate will possess a strong understanding of current culinary trends and a passion for creating memorable dining experiences The Executive Catering Chef is responsible for overseeing the direction of the catering kitchen daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Catering Chef is solely responsible for the effective management and operation of the catering culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Culinary Director. The Executive Catering Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This role pays an annual salary of $100,000-$125,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 13, 2026 Responsibilities Develop and implement creative and diverse menus for all catering events, including luxury suites, VIP lounges, corporate events, and special occasions. Stay abreast of current culinary trends and incorporate them into menu offerings. Ensure consistent execution of recipes and plating standards. Conduct regular menu reviews and updates based on feedback and performance data. Recruit, train, and supervise a large culinary team, including sous chefs, cooks, and support staff. Foster a positive and collaborative work environment. Schedule and manage staff effectively to ensure efficient operations. Provide ongoing coaching and development to team members. Oversee all aspects of catering kitchen operations, including food preparation, production, and service. Manage inventory, ordering, and cost control. Ensure compliance with all food safety and sanitation regulations (HACCP, etc.). Maintain accurate records of food costs, inventory, and production. Work closely with event planners and sales teams to provide seamless event execution. Maintain the highest standards of food quality, presentation, and service. Conduct regular quality checks and address any issues promptly. Solicit and respond to customer feedback to ensure satisfaction. Work with vendors to ensure quality of products. Monitor and control food and labor costs. Assist in the development of annual budgets. Analyze financial reports and implement strategies to improve profitability. Other duties as assigned. Qualifications Bachelor's degree in Culinary Arts or related field preferred. Minimum of 5-7 years of experience as an Executive Chef or Executive Sous Chef in a high-volume catering or hospitality environment, preferably within a stadium, arena, or large event venue. Proven track record of managing large culinary teams and operations. Strong knowledge of food safety and sanitation regulations. Excellent culinary skills and creativity. Strong leadership, communication, and organizational skills. Ability to work in a fast-paced, high-pressure environment. Proficiency in menu costing and inventory management. Experience with large event coordination and execution. Ability to work flexible hours, including nights, weekends, and holidays. Experience with point-of-sale (POS) systems and inventory management software. Certification in food safety and sanitation (ServSafe or valid SNHD food handling card). Experience with high end catering, and high volume production. Alcohol Awareness or equivalent Ability to obtain a non-gaming work card (Sheriff's Card) Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Job Description Salary: $90,000-$105000 Other Forms of Compensation: 15% bonus At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: Develops high culinary standards for our retail, board meals, dining and catering operations Trains, develops and provides inspirational leadership to local culinary team Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus Analyzes ongoing performance and trends in the local operation and devises and leads improvements Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: Culinary degree preferred Bachelor's Degree in Food Services Technology/Management/or related field preferred Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training Experience with planning and managing catering events from a culinary perspective Strong leadership skills and desire to work with an industry leader Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficient computer skills (Microsoft Office, Email and the Internet) Ability to communicate on various levels including management, departmental, customer and associate ServSafe Certification Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1493701 Chartwells HE SHANNON MOORE [[req_classification]]

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.

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.

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

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

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.

Lead, Inspire, and Elevate Culinary Excellence About the Role: We are seeking a dynamic Executive Chef to lead and inspire our culinary teams across multiple restaurants and kitchens. This is more than a chef role it's an opportunity to shape menus, elevate food quality, mentor a talented team, and play a key part in delivering exceptional dining experiences to our guests. As our Executive Chef, you will oversee all aspects of kitchen operations, from high-volume food production to special event catering, ensuring every plate meets our standards of excellence. Your leadership will drive creativity, efficiency, and a culture of culinary innovation. What You'll Do: Lead and supervise all cooking and kitchen operations across multiple venues. Develop innovative menus in collaboration with Room Chefs and design specialized menus for banquets, parties, and special events. Establish and maintain the highest standards of food quality, presentation, and sanitation. Manage food costs, budgets, and inventory with an eye for efficiency and sustainability. Recruit, train, and mentor culinary staff, fostering professional growth and a positive work environment. Plan schedules and direct supervisory staff in employee relations. Conduct safety training and ensure compliance with all sanitation regulations. Collaborate with the F&B Operations Manager on plate presentation and special function menus. Represent the kitchen in Executive Committee meetings and report on operational performance. Perform other duties as assigned, contributing to overall operational success. Qualifications Bachelor's degree in Culinary Arts, Food Management, Nutrition, or a related field or equivalent experience. Minimum of 5 years of progressive leadership experience in high-volume food production and multi-unit management, preferably within the gaming or hospitality industry. Proven ability to lead and inspire a diverse team while maintaining high standards of quality and efficiency. Strong financial acumen with experience managing budgets, costs, and inventory. Passion for creating exceptional culinary experiences and driving innovation in the kitchen. Additional Requirements: Must be 21 years of age. Knowledge of budget preparation and analysis required. Must have good computer skills, including a working knowledge of common business software, such as Microsoft Office and Excel. Comply with all health codes and regulations. Flexibility to work varied shifts, including weekends and holidays, with variable overtime. Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust. Required Certifications: Food Handler Certification Machinery, Work Equipment, Programs, Software, Hardware Used: Kitchen production equipment: Steam Kettles Ovens Heavy-duty braising equipment Grills Mixers Food Processors · Line Equipment: Gas Fryers Broilers Salamanders Wok's Grills Culinary knives and tools Toasters Bain Marie's · Microsoft Office Programs

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.

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.

Job DescriptionJob 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

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.

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

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.