Sous chef jobs in Sparks, NV - 59 jobs

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **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 regulation 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:** 1324267BR **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 DescriptionDescription: Qualifications: At least one year experience working as a Line or Lead Line Cook in a casual dining or similar style restaurant. The Sous Chef performs any duty or task required by the Kitchen Manager/ Executive Chef and prepares all menu items to established specifications. Expected to guide the kitchen staff through their actions and behaviors and by following proper procedures. Responsible for preparing recipes and food items in accordance with our casino's standards of excellence. Helps direct and oversees the daily operations of the kitchen and its staff including all food preparation, production and control. This is a cooking/working position in as much as the Sous Chef is required to work alongside culinary team members. Requirements: Essential Job Functions: Works on the line and in the kitchen as directed by Management. Must be able to always maintain a high standard of professionalism. Preps food for service regarding all Health Department codes and practices. Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service. Must be able to multitask and work in a fast-paced, high-pressure environment. Ensures that food items (both hot and cold) are properly stored, labeled, and rotated. Assists with the inventory of all food and supplies as needed on a daily basis and provide staff with guidance regarding prep and pars. Assists with putting food shipments away as needed. Adheres to all departmental, health, and safety standards. Ability to work in a high pressure, fast-paced environment. Ensures efficient delivery and proper presentation of meals. Stocks and/or directs staff to stock any items that need replenishing daily. Preps bulk items as required according to recipe with product consistency and quality as primary concerns. Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements. Is available to be the first to cover shifts in the event of staff shortages. Assists Kitchen Staff with duties, including, but not limited to, prep work, dishwashing, stocking, and general upkeep/cleaning of the Kitchen area. Trains new employees, focusing on consistency and food quality. Resolves complaints/service deficiencies and ensures highest levels of customer satisfaction. Maintains proper staffing levels based on business needs. Provides guidance and leadership to the Kitchen staff. Communicates to Kitchen Manager/Executive Chef any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility, or safety issues. Able to work effectively both in a team setting and as an individual. Keeps strict confidentiality regarding the Company, employees, and Company operations including, but not limited to, wage and salary information, employee disciplinary actions taken, employee terminations or pending terminations. Must have thorough knowledge of hot can cold food preparation and proper storage. Assists with supervision of multiple employees and delegates workloads in a manner that is fair, consistent, and effective. Work Environment and ADA Requirements: Must be able to stand for entire shift. Must be able to work in an environment with loud background noise. Must be able to lift, push, pull and carry up to 50 pounds. Must be able to stoop, bend, reach, twist, crouch, squat, lift. Must be able to listen and respond to visual and aural cues. Must be able to operate within confined spaces and perform acts of repetitive motion. Required Work Cards/Licenses/Certificates: ServSafe Certification, preferred

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities Help in the preparation and design of all food menu Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers contact Chef Will @ ************ Benefits: Health Insurance/Bonus program Requirements: Proven experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supplemental pay Bonus pay Benefits Health insurance Paid time off

Job Description The Fine Dining Chef is responsible for managing, producing, and directing the daily production of the restaurant. Supervise and prepare high quality food products for the restaurant. Accountable for all food and labor costs within the department. Identifies business needs and implements solutions. Work closely with the Purchasing Department to maintain proper par stocks, inventory control, and quality of goods. Work in conjunction with upper management on all menus, specials and future developmental plans for said area Create and institute all recipe files, production schedules, specification and cost analysis sheets for his/her units. Qualifications: High school Graduate or G.E.D., Culinary Apprenticeship or Culinary School Graduate preferred. 3 or more years' experience in hotel restaurant/casino outlets or individual restaurants pertaining to the specialized high-volume area. Culinary background must have an emphasis on high volume, quality cuisine as well as teambuilding, interpersonal and managerial skills.

Property Description Join the exciting team at Margaritaville Resort Lake Tahoe, nestled in the stunning natural beauty of Lake Tahoe! As a premier resort destination, we're seeking passionate individuals to join us. With our laid-back island vibe and commitment to exceptional service, Margaritaville Resort Lake Tahoe offers a dynamic work environment where you can thrive in the hospitality industry. As a team member, you'll have the opportunity to provide guests with unforgettable experiences against the backdrop of the breathtaking Lake Tahoe scenery. With a focus on teamwork and personal growth, Margaritaville Resort Lake Tahoe provides opportunities for career advancement and development. Join us and be part of a team dedicated to creating a slice of paradise for our guests. Apply now to start your journey with Margaritaville Resort Lake Tahoe! Overview We are seeking a talented Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences. As Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items. You will have the opportunity to work with an amazing team of culinary professionals and have access to the freshest, high-quality ingredients. If you have a passion for creating innovative and delicious cuisine and are committed to providing outstanding guest service, we want you to join our team! Qualifications 5+ years cooking experience, with at least 2 years in a leadership role College degree or certification in culinary field/hospitality field preferred Experience in menu planning and development Strong leadership and team-building skills Excellent communication and organizational skills Ability to manage multiple priorities in a fast-paced environment Ability to understand financial goals and accomplish them Food/Beverage Service Worker Permit, where applicable Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range USD $80,000.00 - USD $90,000.00 /Yr.

Family-owned and operated, award-winning Brewpub looking for a highly qualified Head Chef to lead our kitchen team as we continue year over year growth and prepare for future expansions. If you thrive in a fast-paced environment, take pride in your food, and want to be part of a positive, fun, hardworking crew - we'd love to meet you. What You'll Do: Train, develop, mentor, and inspire kitchen staff in a supportive and structured environment In this hands-on leadership role, you will prep, cook, and plate items to exact specs - lead by example Enforce all procedures, processes, documentation, and strict adherence to recipes, build sheets, and portion control Maintain a clean, organized, and safe kitchen Communicate clearly with team members Follow food safety and sanitation standards Keep calm under pressure during busy rushes to ensure all food going out meets expectations for quality and consistency Manage inventory, ordering, and food waste Manage food and labor costs Assist with management of staff scheduling Perks: Competitive salary pay based on experience Free shift meals 2 free shifters after work Discounts on days off Casual work attire Team environment with people who care If you're dependable, skilled, and want to be part of a great team - apply now!

Job DescriptionSalary: $23-25 per hour Status: This is a TEMPORARY position; length is up to 3 months but may be shorter/longer based on business needs. Pay:$23.00 - $25.00 per hour New Dawn Treatment Center has been a cornerstone of mental health and substance abuse treatment in California and Nevada, for over 30 years. With a commitment to evidence-based practices and a person-centered approach, we serve over a thousand individuals annually across our 10 locations, providing transformative care that prioritizes clinical excellence. Summary We are seeking a dedicated part time chef to prepare dinners for our Reno facility. The chef implements menus and coordinates food preparation and serve meals. Responsibilities Plans and prepares foods in accordance with policies, approved dietary guidelines and recipes/menus Plans individual cooking schedule so that foods for regular and therapuetic menus and special functions will be properly cooked and ready at appropriate times. Follows recipes and portioning procedures for daily menu. Stores and prepares food safely Cleans and inspects equipment, kitchen appliances and work areas to ensure cleanliness and functional operation Takes inventory of supplies and equipment. Checks and inspects food products and supplies as delivered. Qualifications: High school graduate or equivalent required Current ServSafe Food Handler Card required At least one year of experience working in a kitchen or resturant setting. Able to work independently with minimal guidance and as part of a team.

The Fine Dining Chef is responsible for managing, producing, and directing the daily production of the restaurant. * Supervise and prepare high quality food products for the restaurant. * Accountable for all food and labor costs within the department. * Identifies business needs and implements solutions. * Work closely with the Purchasing Department to maintain proper par stocks, inventory control, and quality of goods. * Work in conjunction with upper management on all menus, specials and future developmental plans for said area * Create and institute all recipe files, production schedules, specification and cost analysis sheets for his/her units. Qualifications: * High school Graduate or G.E.D., Culinary Apprenticeship or Culinary School Graduate preferred. * 3 or more years' experience in hotel restaurant/casino outlets or individual restaurants pertaining to the specialized high-volume area. * Culinary background must have an emphasis on high volume, quality cuisine as well as teambuilding, interpersonal and managerial skills.

The Executive Chef (EC) at Lahontan Golf Club is responsible for leading all culinary operations, including à la carte dining, banquets, special events, and additional food outlets. The EC establishes culinary vision and execution standards, oversees menu development, food purchasing specifications, and recipe creation, and leads the training and mentorship of the culinary team. The role carries full responsibility for food quality, consistency, sanitation, workplace safety, and financial performance, with a unique opportunity to activate elevated culinary experiences within the Lahontan Lodge remodel featuring expanded kitchen space and best-in-class equipment. • Provide strong, visible leadership to all kitchen staff to achieve club objectives. • Establish and enforce kitchen policies, procedures, and standards. • Ensure exceptional food quality, consistency, and presentation across all outlets. • Develop and execute seasonal menus, daily features, and standardized recipes. • Manage food and labor costs through disciplined budgeting and purchasing practices. • Lead hiring, onboarding, training, performance management, and retention efforts. • Serve as the culinary ambassador, engaging with members, staff, and vendors. • Oversee inventory management, payroll coordination, invoicing, and administrative duties. • Provide culinary education and product knowledge training to front-of-house teams. • Oversee preparation of nutritious employee meals for up to 150 team members. Compensation & Benefits Salary Range: $130,000 - $150,000 annually, DOE Benefits: Medical, dental, and vision insurance; 401(k) retirement plan; fitness bonus/wellness incentive; paid time off and holidays; professional development opportunities; and access to club amenities, as applicable. Benefits: 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance Work Location: In person Qualifications • Hands-on, inspiring culinary leader with a service-driven mindset. • Proven experience leading high-quality, multi-outlet culinary or private club operations. • Passion for seasonal, ingredient-driven cuisine. • Demonstrated success in team building and staff development. • Excellent communication, organizational, and leadership skills. • Knowledgeable in food, wine, beer, and spirits pairings. • Proficient in Microsoft Outlook, Word, and Excel.

Come join Team Atlantis! The Executive Chef is responsible for maintaining exceptional guest service standards, overseeing the daily operations of all food and beverage outlets, and ensuring compliance with company policies and health regulations. This position involves team leadership, financial management, operational oversight, and creative input for menu development, aiming to achieve guest satisfaction, team member engagement, and overall profitability. Monarch Casino & Resort, Inc. (MCRI), is publicly traded and the parent company of Atlantis. Atlantis is recommended by Forbes Travel Guide with a Four Star Spa. Atlantis is rated by AAA as a Four Diamond resort; less than five percent of the nearly 31,000 properties approved by AAA achieve this Four Diamond designation. The Steakhouse and Bistro Napa restaurants at Atlantis are recommended by Forbes Travel Guide and consistently receive the highest ratings by TripAdvisor. Since 2000 Atlantis Steakhouse and Bistro Napa restaurants at Atlantis have received the Award of Excellence from Wine Spectator. Atlantis was the first casino in northern Nevada to launch an organics recycling program, single-stream recycling program, and biodiesel fuel recycling program, and has been awarded the prestigious top rating of Four Green Globes by the Green Building Initiative (GBI) and is recognized as a property that demonstrates national leadership and excellence in the practice of water, energy, and environmental efficiency to reduce environmental impacts. Responsibilities Guest Service Excellence: Implement and uphold exemplary guest service standards. Address guest concerns and ensure a pleasant atmosphere across all facilities. Team Leadership: Supervise, train, evaluate, and coach team members to maintain high performance and promote a positive team environment. Operational Oversight: Monitor food and beverage outlets to ensure compliance with cleanliness, presentation, and service standards. Maintain a consistent floor presence to oversee operations and interact with guests and staff. Policy Compliance: Enforce company policies, health department regulations, and sanitation standards. Conduct regular inspections to ensure adherence. Menu Development: Collaborate on menu design, additions, and modifications, considering food costs and preparation standards. Budget Management: Assist in developing and monitoring budgets, implementing cost control measures, and analyzing financial reports to improve profitability. Facilities Maintenance: Ensure the upkeep, safety, and efficient utilization of equipment and facilities. Communicate with the engineering team regarding maintenance needs. Scheduling and Staffing: Manage schedules to ensure adequate coverage during holidays, events, and regular business operations. Strategic Contributions: Develop marketing and action plans to increase guest satisfaction, revenue, and market share. Lead initiatives for innovation and operational improvements. Other duties as assigned my management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications Associate's degree or higher in Food & Beverage Management, Culinary Arts, or a related field. A Bachelor's or Master's degree is preferred. Executive Chef certification from the American Culinary Federation and Serv-Safe certification (or ability to obtain within 180 days). At least 5 years as an Executive Chef and 10 years of progressive culinary leadership in high-volume environments. Experience with multiple outlets is preferred. Strong written and oral communication skills. Ability to mentor and inspire team members. Creative thinking for menu and service innovations. Strong organizational and multitasking abilities. Physical Requirements Regular physical activity, including standing, walking, lifting (50+ lbs.), and performing tasks requiring flexibility and strength. Excessive walking and standing is required for approximately 80% of the assigned shift. Moderate computer use with minimal eye strain. Performance Expectations Foster a safe and enjoyable work environment for team members and guests. Lead by example, inspiring excellence in guest service and team performance. Effectively manage resources and make sound decisions to enhance operations and financial outcomes. Maintain property standards, protect assets, and ensure operational efficiency. Demonstrate professionalism, integrity, and a commitment to continuous improvement. This role demands a high level of leadership, creativity, and operational expertise to deliver an exceptional dining experience while meeting organizational goals. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. Monitor and control labor costs, payroll, and staffing levels. Order products and manage inventory through warehouse and purchasing systems. Address disciplinary issues when necessary in accordance with company policy. Maintain a clean, organized, and sanitary work environment. Foster team morale and maintain positive guest relations. Communicate effectively with staff and management to meet operational deadlines. Accurately read and execute food orders (tickets). Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications 7 years cooking experience 2 year experience as a Supervisor 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision General knowledge of food and safety sanitation standards Work in a fast-paced environment **Physical Requirements: ** Ability to stand for extended periods and lift heavy pots, pans, and trays. Comfortable working in a hot and fast-paced kitchen environment. Be able to lift 50 pounds safely. Be able to stand for long periods of the time. Must be able to move freely in confined spaces. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.

Hinoki Sushi in Reno, NV is looking for one sushi chef to join our 28 person strong team. We are located on 5270 Longley Ln #110. Our ideal candidate is a self-starter, punctual, and hard-working. Responsibilities Kitchen Prep Serving customers at Sushi Bar Preparing Sushi for table service Qualifications Starting pay depending on experience We are looking forward to reading your application.

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities * Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. * Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. * Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. * Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. * Monitor and control labor costs, payroll, and staffing levels. * Order products and manage inventory through warehouse and purchasing systems. * Address disciplinary issues when necessary in accordance with company policy. * Maintain a clean, organized, and sanitary work environment. * Foster team morale and maintain positive guest relations. * Communicate effectively with staff and management to meet operational deadlines. * Accurately read and execute food orders (tickets). * Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications * 7 years cooking experience * 2 year experience as a Supervisor * 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients * Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision * General knowledge of food and safety sanitation standards * Work in a fast-paced environment Physical Requirements: * Ability to stand for extended periods and lift heavy pots, pans, and trays. * Comfortable working in a hot and fast-paced kitchen environment. * Be able to lift 50 pounds safely. * Be able to stand for long periods of the time. * Must be able to move freely in confined spaces. * Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. * Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: * Comprehensive benefits (medical, dental, vision, supplemental coverage) * 401K retirement savings plan + discretionary match * Education Tuition Reimbursement Program * Paid Vacation * Holiday Pay * Weekly Resort Prizes * Career Development and Training Workshops * FREE daily meal * Internal Advancement

Link to Job Description Salary $24.74 per hour Purpose Statement Under general supervision of the Director of Food Service, the job of the Chef is for the purpose of preparing, cooking, baking, serving, delivering and supporting the school meal programs at Tahoe Truckee Unifi ed School District (TTUSD). The role of the Chef includes school site production, and may include summer feeding programs, catering and contracted food services. Collaborate with team members to plan, coordinate and execute all department-wide catering and special events. Assume responsibility for school site production functions; conducting on-site review of school site food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies; develop recipes, including meal contribution calculations, costing, production and presentation; train and assist Sous Chefs and Substitutes; assist in preparation and establishment of menu, food utilization rules and standards; and perform other related work as may be required. Application Deadline 2025/2026 School Year Requirements / Qualifications Must be 18 years old TB Test Fingerprints/Livescan Letter(s) of Recommendation- Submit up to 3 Proof of HS Graduation Resume Length of Work Year 2025-2026 School Year Employment Type Substitute Hours of Position: On-Call Comments and Other Information AN EQUAL OPPORTUNITY EMPLOYER Tahoe Truckee Unified School District prohibits discrimination, harassment, intimidation, and bullying based on perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, or association with a person or a group with one or more of these actual or perceived characteristics. If you feel that you are a victim of discrimination, harassment, intimidation and/or bullying, please contact: Personnel/Human Resources Mike Shepherd Executive Director of Human Resources 11603 Donner Pass Road Truckee, CA 96161 Phone: ************ Fax: ************ Email: *******************

Martis Camp Club is Lake Tahoe's Premier Private Community and a Platinum Club of America. We are looking for a skilled pastry cook to join our team. We work with locally sourced products ranging from the Sierra foothills to food grown right here in Truckee. Our focus on sustainability and seasonality provides us with the opportunity to execute constantly changing menus and create new techniques. If you are passionate about preparing the finest food and working with our talented team we would love to speak with you. The role of the pastry cook is to support the pastry team in ensuring the correct preparation and presentation of all food items is executed. They are to consistently prepare product as directed by the Executive Pastry Chef or lead pastry cooks for all facilities requiring assistance. The role is responsible for ensuring that that sanitation standards are met, maintaining compliance with local, state, and federal regulations and overall the cleanliness and organization of the kitchen. ESSENTIAL JOB RESPONSIBILITIES: Maintain high standards Assist in producing all pastry for kitchen operations under the guidance of the Executive Pastry Chef. Demonstrate a good sense of esthetics, decorating, and producing products within the quality standard guidelines as established. Work with standard recipes and presentations in order to maintain quality standards and product consistency. Assist in producing and maintaining par stocks of dough, sponges, ice creams, etc., as determined by the Executive Pastry Chef. Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards. Keep waste to a minimum. Follow proper clock-in and uniform procedures. Maintain a cooperative working relationship with fellow employees. Any other duties as needed to improve safety and assist fellow Ambassadors in fulfilling Martis Camp's Mission, Vision, and Core Values. KNOWLEDGE AND SKILLS QUALIFICATIONS: Must be at least 18 years of age or obtain a proper work permit before the first day of work. Bilingual preferred (English/Spanish) EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES: Minimum of 6 months experience of previous pastry experience (preferably in a luxury environment) High school diploma or equivalent required Current Food Handler Card Culinary certification preferred PHYSICAL REQUIREMENTS: (with or without accommodations) Ability to lift 50 lbs. Ability to stand/walk up to 8 hours per shift Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat WAGE RANGE: $24 - $26 per hour Martis Camp Club is an equal-opportunity employer

The Sushi Chef is responsible for the preparation and presentation of high-quality sushi, sashimi, and related dishes. This position ensures all sushi items meet the restaurant's standards for quality, consistency, and safety. The Sushi Chef oversees the sushi station, manages inventory, assists with menu development, and provides training and mentorship to junior staff. This role collaborates with both the kitchen and front-of-house teams to ensure an exceptional dining experience for all guests. Job Requirements: Prepare and assemble a wide variety of sushi, sashimi, and specialty dishes in accordance with established recipes and presentation guidelines. Select, cut, and handle fresh fish, seafood, and produce with expert precision and care. Maintain consistent portion sizes, flavor profiles, and presentation for all dishes. Maintain a clean, organized, and sanitized work station at all times. Ensure compliance with all food safety, sanitation, and hygiene standards. Follow proper storage procedures for raw and prepared ingredients. Monitor ingredient inventory and communicate replenishment needs to management. Assist with the creation and development of new sushi menu items and seasonal specials. Train and mentor junior sushi staff on proper techniques, food safety procedures, and quality standards. Foster a collaborative and positive work environment. Work closely with front-of-house staff to ensure timely and seamless service. Uphold the restaurant's standards of professionalism, guest interaction, and service excellence. Qualifications Education and Experience: High School Diploma and/or GED preferred Must have 3 to 5 years working in a kitchen Minimum of 1 year experience in a supervisor role preferred Proven experience as a Sushi Chef or in a similar role in a high-volume or upscale restaurant. Mastery of sushi preparation techniques, knife skills, and traditional Japanese culinary methods. In-depth understanding of food safety and sanitation, especially concerning raw ingredients. Ability to work efficiently under pressure in a fast-paced environment. Excellent attention to detail, teamwork, and communication skills. Flexibility to work evenings, weekends, and holidays as required by business needs. Additional Requirements: Must be at least 21 years of age. Bi-lingual (English/Spanish) is a plus. 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. Must have related kitchen tools Required Work Cards: Food Handlers Certification Machinery, Work Equipment, Programs, Software, Hardware Used: None

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.

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. Monitor and control labor costs, payroll, and staffing levels. Order products and manage inventory through warehouse and purchasing systems. Address disciplinary issues when necessary in accordance with company policy. Maintain a clean, organized, and sanitary work environment. Foster team morale and maintain positive guest relations. Communicate effectively with staff and management to meet operational deadlines. Accurately read and execute food orders (tickets). Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications 7 years cooking experience 2 year experience as a Supervisor 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision General knowledge of food and safety sanitation standards Work in a fast-paced environment **Physical Requirements: ** Ability to stand for extended periods and lift heavy pots, pans, and trays. Comfortable working in a hot and fast-paced kitchen environment. Be able to lift 50 pounds safely. Be able to stand for long periods of the time. Must be able to move freely in confined spaces. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.