Sous chef jobs in Spring Valley, NV

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 The Executive Chef, Suites is responsible for preparing and overseeing the preparation of all food items for the 128 Suites at Allegiant Stadium, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Suites Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees. This role will pay a salary of $115,000-$125,000 and is bonus eligible. For FT roles: Benefits: 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 November 28, 2025. Responsibilities Provides a two-way line of communication between BOH & FOH during events, expediting food to events Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining Ensures all kitchen guidelines are being followed by kitchen and service staff at all times Maintains proper inventory controls with the Sous Chef, end of month inventory Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef. Approach all encounters with guests and employees in a friendly and service-oriented manner Always comply with OVG standards and regulations to encourage safe and efficient facility operations Have working knowledge of menus and preparation skills required to produce food according to facility standards Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes Expertise with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations Performs other duties as requested by management Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Culinary program degree, training and certification. 3 or more years of hands-on experience 2 or more years of kitchen/culinary management experience at an executive level ServSafe Certified Must maintain local Health Codes and sanitation HACCP Results oriented individual with the ability to meet required budgetary goals Excellent organizational, planning, communication and inter-personal skills Ability to undertake and complete multiple tasks Competent computer skills Skills and Abilities Ability to use and maintain basic food service and kitchen equipment Ability to train others in the use of basic food service and kitchen equipment Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry Strong communication skills and the ability to read, write, and understand English Ability to interact with all levels of staff Ability to quickly identify problems and resolve them Excellent organizational and planning skills Strong customer service orientation Excellent communication and interpersonal skills Ability to work with limited supervision Ability to interact with all levels of staff including management Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays Creative and ability to create unique dining experiences Ability to be creative with food presentations and maintain a quality product. Must maintain local Health Codes and sanitation Computer Skills Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other) Other Qualifications: Serve-safe certified Possess valid SNHD food handling card, Alcohol Awareness or equivalent, and ability to obtain a non-gaming work card (Sheriff's Card) Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds. 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.

YOUR MISSION (The Job Description): The Sous Chef for Kassi Beach will play an important role in directing the preparation and ordering of all foods during the assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective. The Sous Chef will be responsible for maintaining department objectives, standards, guidelines, and adhering to budget to ensure proper management of the department.

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.

Papi Steak Las Vegas, a Groot Hospitality venue is recruiting for a team member that must demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and guest experience. The Executive Chef, directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability and supervision of staff. Due to the nature of our business, this position is required to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Management and oversight of all BOH areas Manage all BOH costs (food and labor based on budget and forecast Oversight and approval of all hiring for BOH Menu and recipe development Monitor quality of food and presentation Prepare and submit required reports in a timely manner Conduct staff performance reviews in accordance with Groot standards Twice monthly tastings for corporate team on new dishes or proposed modifications to current dishes Track food cost daily, weekly, & monthly Check food purchases for proper ordering, quality, and price structure Weekly BOH management meetings Monitor and enforce par levels for all ingredients to ensure proper inventory. Weekly operations report for culinary sent to corporate chef Training of all (direct reports) executive sous chef & sous chefs on all company platforms for purchasing, night cleaners, time management platforms, inventory system and all future system that apply to kitchen operations Daily quality checks of all products, to ensure that all Groot hospitality spec are being meet as well as health standards. Works with outlet purchaser on all vendor and procurement challenges Review and approval of weekly labor Monthly labor review and forecast Review and approve monthly inventory Conducts a weekly repair & maintenance walk through with FOH Manager Ensures restaurant and health department sanitation requirements are always maintained. Ensures all kitchen equipment and working areas are well maintained. Conducts daily kitchen walk throughs to ensure cleanliness standards. Establishes and follows up on short- and long-term goals for subordinates. Ensure that inventory is on time and accurately Assist as need with off-site catered events Ensuring the restaurant maintains a working level of all chinaware Working Conditions This position will spend 90% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able speak, read and understand English The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. Groot Hospitality reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis. Requirements The requirements for this position include but are not limited to: Knowledge and Skills: Computer literacy to include Excel Spreadsheet and Word experience. Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to successfully work in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS system. A minimum of 5 years' experience in F&B A minimum of 2 years' experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices Good understanding of MS Office and restaurant software programs Teamwork-oriented with outstanding leadership abilities Excellent communication and interpersonal skills Exceptional organizational, time management, and problem-solving skills

Job DescriptionCHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant's menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff The Executive Sous Chef reports directly to the Executive chef and/or Corporate Chef. The Executive Sous Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house including all culinary related responsibilities, budgeting, and staff management. Essential Functions: FOOD QUALITY The Executive Sous Chef will operate as the right-hand chef to the Executive Chef in the culinary leadership team. Working closely with the culinary staff and sous chefs in day to day kitchen operations. Working closely with Executive Chef to standardize recipes. Maintaining food quality and ensuring guest satisfaction Setting standards and maintaining food presentation quality at all times. Ensuring that standard recipes are being followed at all times Sourcing out new products and supplies to constantly develop menus Constantly improving food production Resolving any problems that arise in the kitchen and seizing control of a situation at a moment's notice. Recruiting staff and monitoring their performance Motivating staff and maintaining discipline at all times Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees. Responsible for inventory, purchasing and receiving of both FOH and BOH products. Enforcing strict health and hygiene standards. Cooperating with front of house management and service staff regarding service issues Expediting during service Building apprenticeship and staff development programs. SERVICE Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. It is the Executive Sous Chef's responsibility to participate in service education through: a. Daily line-ups; b. Quarterly menu meetings; and c. New server training programs It is also the Chef's responsibility to train the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less. FINANCIAL OBJECTIVES It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager. Maintaining overall food & labor cost within budgetary guidelines Ensuring overall profitability of kitchen Managing kitchen staff to maintain goals FACILITY MAINTENANCE Maintain a high level of cleanliness in the kitchen facilities. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. The Chef should make the appropriate assignments within his staff. SUPERVISORY RESPONSIBILITIES: Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Work with Executive Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Use the Employee Handbook in understanding the consistent manner of communicating rules and regulations to our team. Qualifications: Degree in Culinary Arts 4 years management experience as a Restaurant Chef, Executive Sous Chef or Executive Chef. Food Safety/Manager Certification Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Description 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

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

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

Job Title: Head Chef Status: Full-time Company: Evening Entertainment Group (“EEG”) About Us: At EEG, we take pride in creating memorable experiences for our guests. We are a leading player in the hospitality industry, dedicated to providing exceptional service and ensuring our team members are at the heart of our success. As we continue to expand our presence in the industry, we are seeking a passionate and talented Head Chef to join our team. Job Description: As a Head Chef at EEG, you will play a vital role in supporting the expansion of our brand in the Las Vegas marketplace and be responsible for all back-of-house functionality of the business activities. The Head Chef must possess great leadership, and be able to build, grow, and develop a team of strong individuals with a comprehensive understanding of suggestive ordering, par's, P&L, budgetary data, COG's, costing, and menu development. Supervisory Responsibilities: Trains and/or oversees training of kitchen staff. Schedules kitchen staff, assigning roles based on experience and skills. Supervises work product from kitchen and back-of-house staff. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees as needed and in accordance with restaurant policy. Duties/Responsibilities: Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Sets prices for food items on the menu. Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu. Performs other related duties as assigned. Required Skills/Abilities: Ability to produce an excellent culinary and restaurant experience for patrons. Extremely creative. Excellent verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Qualifications: Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Education and Experience: Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. At least three years of culinary managerial experience required. Business experience preferred. Physical Requirements: Prolonged periods standing and preparing and cooking food. Must be able to lift up to 25 pounds at times. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. Why EEG? Competitive salary and benefits package Opportunity to play an integral role in a dynamic and growing team within the hospitality space Embrace a culture of teamwork, dedication, and excellence in service Evening Entertainment Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic provided by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Actual compensation packages are based on a variety of factors particular to each candidate, including, but not limited to skill set, experience, certifications, and geographic location.

Job DescriptionBenefits: Flexible schedule Free uniforms Training & development 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: one-two weekdays, 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.

Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there! Job Description General Summary Of Duties: Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction. Qualifications Role and Responsibilities: (Includes but is not limited to the following) Assign specific duties to all staff for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving, storage (including temperature-setting) and rotation of food products. Adhere to control procedures for food cost and quality. Provide guest satisfaction through outstanding guest service. Write recipes, maintain inventory and order supplies as needed. Schedule appropriate number of staff needed for each day and week - maintaining Labor cost control. Ensure department maintains requirements for area sanitation. Reports any equipment in need of repair to chef and the engineering department for service. Performance Requirements: (Knowledge, skills and abilities) Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky and wet. "CLEAN AS YOU GO" -- Keep your kitchen neat and orderly and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. Ability to maintain attendance and grooming in conformance with standards. Sufficient manual dexterity of hand in order to use knives and kitchen tools. Ability to operate kitchen equipment including steamer, deep fryer, ovens, broilers, and grills. Utilize a hands-on approach to training and developing kitchen staff. Utilize experience training food prep employees. Ability to instill safety and sanitation habits and procedures in all employees. Teach employees the importance of consistency in preparation and presentation. Display thorough knowledge of food handling and preparation techniques. Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Consistently check prep work, station set up, line plating and quality. Inventory, Requisitions, food and labor cost controls skills Ability to prepare a variety of cuisines, using skill and creativity. Prep, stock, and rotate line to ensure ample supply of products is maintained. Work closely with wait staff to exceed guest expectations. Prefer Large Volume restaurant experience at 4-5 star level properties. All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel. Adhere to through proper training and understanding of Clark County Health Code Clear, concise written and verbal communication skills with management and staff Ability to sell concepts and ideas to management, peers, and employees. Demonstrate team building experience. Monitor level of workload and make staffing adjustments accordingly Demonstrate ability to lead by example. Build morale and spirit with a participative management style. Instill a guest service attitude in all employees. Training and developing employees with limited education/experience. Supervise, discipline, coach and counseling, perform reviews for all associates. Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests. Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks. Utilize strong organizational skills. Provide strong customer service orientation and skills. Demonstrate excellent listening skills with Exceptional detail in follow-up. Create courteous, friendly, professional work environment. Utilize creative problem-solving skills using proper judgment an initiative.

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. 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 in both written and verbal form. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have the ability to work in any kitchen environment pertaining to a 3 meal high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly support and enforce all initiatives given by the Food & Beverage Director.

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

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 Allegiant Stadium is looking for an Executive Chef of Pastry to manage and support the production of a variety of desserts at this busy venue. We are looking for a passionate and creative talent, who has great attention to detail and a wide range of pastry skills. The ideal candidate will be well-versed in culinary arts with a passion for pastry and with a good knowledge of the main pastry disciplines. The successful candidate with have a good experience in different pastry fields as well as different genres of food.Successful candidates require great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth. This role pays an annual salary of $110,000-$120,000. For Full-Time roles: Benefits: 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 December 5, 2025. Responsibilities Develop and execute innovative and seasonal dessert menus for concessions, premium suites, catering events, and restaurants within the stadium. Responsible for method of service, production, and baking to ensure all items are prepared to meet deadlines and standards. Adapt menus to accommodate special dietary needs and preferences. Manage and support line level pastry team. Properly execute plated desserts with varying components to standards set. Ensure proper labeling and storage of all ingredients and finished products. Work closely with the catering and events teams to ensure seamless execution of dessert services for all events. Taste and review pastry products on a daily basis to ensure quality and consistency with preparation and presentation. Identify and communicate suggestions to the VP of Culinary/Sr. Executive Chef for policies and procedures to improve the operation. Oversee menu creation and pastry items which include cakes, petit fours, ice creams and sorbets, plated desserts, and vegan baking. Have strong communication skills to ensure the team is constantly being challenged and improving. Perform master inventory; check all quantities and quality and determine a master prep list for the location. Manage other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Be able to effectively inspire staff members to go above and beyond the expectations of their particular roles as well as discipline under-performing staff members. Recruit, train, and manage pastry staff, fostering a positive and productive work environment. Schedule and manage staff to ensure adequate coverage for all events. Ensure all pastry equipment is properly maintained and functioning. Complete other tasks and all closing requirements as directed. Enforce all kitchen policies and procedures, including safety and sanitation guidelines. Maintain strict adherence to all food safety and sanitation regulations (HACCP). Have working knowledge of inventory ordering systems. Work during all scheduled events, which will include nights, weekends, and holidays. Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day's specific service periods, ensure consistent execution of pastry offerings and timely flow of service. Qualifications 5+ yrs of experience as a Pastry Chef, preferably in a high-volume environment (e.g., hotels, resorts, event venues, stadiums). Food Handler/Sanitation Certified. Culinary Degree with emphasis in pastry highly preferred. Proven ability to create innovative and visually appealing desserts. Comprehensive understanding of proper pastry methods, techniques, and standards. Experience with large quantity production. Experience with inventory control. Ability to lead various pastry teams, build team morale, and inspire. Ability to work independently with minimal direct supervision. Ability to produce and cook alongside a team. Must be organized and detail-oriented. Ability to handle multiple tasks and work well in an environment with time constraints. Ability to be flexible and handle last-minute changes. Must be able to lift and carry up to 30 lbs. 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.

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

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.

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. 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 in both written and verbal form. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have the ability to work in any kitchen environment pertaining to a 3 meal high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly support and enforce all initiatives given by the Food & Beverage Director. #LI-DNI

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. Position Summary Allegiant Stadium is looking for an Executive Chef of Pastry to manage and support the production of a variety of desserts at this busy venue. We are looking for a passionate and creative talent, who has great attention to detail and a wide range of pastry skills. The ideal candidate will be well-versed in culinary arts with a passion for pastry and with a good knowledge of the main pastry disciplines. The successful candidate with have a good experience in different pastry fields as well as different genres of food.Successful candidates require great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth. This role pays an annual salary of $110,000-$120,000. For Full-Time roles: Benefits: 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 December 5, 2025. Responsibilities Develop and execute innovative and seasonal dessert menus for concessions, premium suites, catering events, and restaurants within the stadium. Responsible for method of service, production, and baking to ensure all items are prepared to meet deadlines and standards. Adapt menus to accommodate special dietary needs and preferences. Manage and support line level pastry team. Properly execute plated desserts with varying components to standards set. Ensure proper labeling and storage of all ingredients and finished products. Work closely with the catering and events teams to ensure seamless execution of dessert services for all events. Taste and review pastry products on a daily basis to ensure quality and consistency with preparation and presentation. Identify and communicate suggestions to the VP of Culinary/Sr. Executive Chef for policies and procedures to improve the operation. Oversee menu creation and pastry items which include cakes, petit fours, ice creams and sorbets, plated desserts, and vegan baking. Have strong communication skills to ensure the team is constantly being challenged and improving. Perform master inventory; check all quantities and quality and determine a master prep list for the location. Manage other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Be able to effectively inspire staff members to go above and beyond the expectations of their particular roles as well as discipline under-performing staff members. Recruit, train, and manage pastry staff, fostering a positive and productive work environment. Schedule and manage staff to ensure adequate coverage for all events. Ensure all pastry equipment is properly maintained and functioning. Complete other tasks and all closing requirements as directed. Enforce all kitchen policies and procedures, including safety and sanitation guidelines. Maintain strict adherence to all food safety and sanitation regulations (HACCP). Have working knowledge of inventory ordering systems. Work during all scheduled events, which will include nights, weekends, and holidays. Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day's specific service periods, ensure consistent execution of pastry offerings and timely flow of service. Qualifications 5+ yrs of experience as a Pastry Chef, preferably in a high-volume environment (e.g., hotels, resorts, event venues, stadiums). Food Handler/Sanitation Certified. Culinary Degree with emphasis in pastry highly preferred. Proven ability to create innovative and visually appealing desserts. Comprehensive understanding of proper pastry methods, techniques, and standards. Experience with large quantity production. Experience with inventory control. Ability to lead various pastry teams, build team morale, and inspire. Ability to work independently with minimal direct supervision. Ability to produce and cook alongside a team. Must be organized and detail-oriented. Ability to handle multiple tasks and work well in an environment with time constraints. Ability to be flexible and handle last-minute changes. Must be able to lift and carry up to 30 lbs. 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.

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