Sous Chef Jobs in Spring Valley, NV

**Summary Statement:** The Executive Chef, Junior's is responsible for managing the daily kitchen and operations for this outlet that services the guests. The Executive Chef develops a menu selection, ensures proper sanitation and regulatory compliance. This position is a key partner in strategic sourcing of restaurant quality and company branding. **Primary Job Duties:** - Includes but is not limited to: * Manage all personnel aspects for back of the house staff in Junior's, including hiring, training, development, and corrective planning. * Develop menu standards and maintain food presentation quality. * Remain current on industry trends and identify new culinary techniques and presentations. * Achieve or exceed budgeted labor and other cost centers through proper planning and execution. * Maintain food and supply inventory, purchasing, and receiving for both front and back of house products. * Conduct regulatory inspections and ensure that all certifications are up to date. * Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. * Conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members. * Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook. * Ensure all Resorts World core values and property and department standards are implemented and applied. * Obtain and maintain position-specific licensing. * Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. * Other duties as assigned. **Qualifications:** Includes but is not limited to: * Exhibit knowledge of translating industry trends into successful menu selections. * Ability to draft routine reports, purchase orders, menus, and correspondence. * Prior experience of utilizing property management applications (e.g., Purchasing Systems, Kronos, HotSOS, etc.). * Experience managing collective bargaining agreement(s) work groups. * Ability to effectively communicate in English. * Polished appearance and demeanor. * Excellent customer services skills. * Ability to successfully lead and mentor a team. * Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures. * Ability to work varied shifts, including nights, weekends, and holidays. Preferred: * Degree in Culinary Arts. * Experience cooking diverse types of cuisines, to include, American and Chinese * Previous experience in a large, luxury resort setting. **Minimum Education and Experience:** * At least 21 years of age. * High School Diploma or equivalent. * At least eight years of experience as a chef in a full-service restaurant. * At least five years of experience in a senior management chef position in a similar or related field. **Certificates, Licenses, Regulations:** * Proof of eligibility to work in the United States. * Ability to obtain the following: + Food Handling Card **Physical Demands:** The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Work is typically performed between the kitchen and office . * Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. * Prolonged sitting/standing. * Bending and reaching. * Transporting, pushing, pulling, lifting, and maneuvering items weighing up to **50 lbs** * Eye/hand coordination. * Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities. * **Everyone is an Ambassador**-No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need. * **Everyone works in Safety**-If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual. * **Everyone works in Security**-If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern. * **Everyone works in EVS**-If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual. * **Everyone works in Guest Experience**-If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

Reporting to the Executive Chef/Room Chef, the Sous Chef's primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests' expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.**Core Responsibilities:** * Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen. * Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products. * Oversees product consistency and makes necessary modifications according to business needs. * Monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification. * Routinely inspect environments to ensure that the area remains complaint with safety, health, and environmental regulations. * Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning. * Maintains the overall cleanliness, safety and equipment maintenance within outlet. * Assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef. * Practices, models, and enforces proper food handling techniques on a daily basis, following all health and safety standards. * Utilizes proper food handling techniques in accordance with local health and safety standards, including proper labeling and dating all products to ensure safekeeping and sanitation. * Maintains budgeted labor costs by scheduling and staffing for appropriate business levels, including monitoring and minimizing overtime according to labor and departmental standards. * Maintains budgeted food costs, including monitoring and minimizing waste and production according to departmental standards. * Manages human resource responsibilities including performance management, and ensures staff motivation through recognition and engagement, including monitoring training of new employees to help them achieve higher goals. * The Sous Chef performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks and assignments that contribute to the mitigation or response to any public health emergency. * Perform other job duties as requested. * Consistent and regular attendance is an essential function of this job. **Qualifications:** * Must be at least 21 years old. * High school diploma or equivalent. * Minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation. * An equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above. * Demonstrated experience developing department goals and action plans in accordance with property and overall company goals. * Must be able to obtain a Southern Nevada Health District Health Card. **Physical Demands:** * Work is performed in an office and kitchen setting. * Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. * May be exposed to smoke. * The noise level in the work environment is usually moderate to loud. * Constant contact with executives, department management, employees, and guests. * Prolonged sitting or standing and mobility. * Balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, repetitive motions Lift, carry, push, pull or otherwise move objects and/or move up to 50 lbs. occasionally. * Eye/hand coordination. * Use of standard office equipment. * Ability to distinguish letters, numbers, and symbols **Equal Opportunity Employer:** Palms Casino Resort 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, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Palms Casino Resort, its affiliates and subsidiaries will make reasonable accommodations in compliance with applicable law. We are committed to creating a work environment where the growth and well-being of our team members is the top priority. Join our team today! We are committed to making a work environment where the growth and well-being of our team members is the top priority. Join our team today! At Palms Casino Resort and Palms Place (“Palms”), we hire talented Team Members to deliver outstanding hospitality and support to our commitment to exceptional guest service. No matter the role, all Team Members contribute to our dynamic resort and are provided opportunities to learn and grow. Palms provides Team Members with a competitive total rewards package which includes pay, benefits and development opportunities. These programs support our pay for performance philosophy and drive our teams to deliver at a high level of performance. We are committed to creating a work environment where the growth and well-being of our Team Members is the top priority. Join our team today!

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Monitor kitchen operations to ensure compliance with departmental, company, health, safety, and regulatory standards and procedures. Assist Executive Chef in monitoring administrative duties of Room Chefs for accuracy, timeliness, and compliance with departmental policies and procedures. Responsible for personnel-related matters for the kitchen staff including but not limited to: interviews, hiring, training, delegating work assignments, coaching, and discharging Monitor kitchen operations to ensure compliance with departmental, company, health, safety, and regulatory standards and procedures. Assist Executive Chef in monitoring the administrative duties of Room Chefs for accuracy, timeliness, and compliance with departmental policies and procedures. Monitor and evaluate staffing levels according to business needs. Hire, train, evaluate performance, delegate work assignments, and administer discipline to kitchen staff. Analyze labor costs and calculate food and plate cost percentages. Monitor kitchen, main storage, and receiving areas to ensure all areas are secured when closed, and all items are properly dated, rotated, and stored Qualifications Two (2) years of prior experience in a similar position preferred. Must have thorough knowledge of food products, preparation styles, and recipes utilized on property. Must be knowledgeable of food products, preparation styles, and recipes utilized on property. Must be able to review and interpret financial reports and apply the information in a practical manner to improve operations. Must have excellent customer service and communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

YOUR MISSION (The Job Description) The Executive Chef is directly responsible for the cost-effective operation of clean and safe kitchen, dish room and storeroom facilities while meeting or exceeding food quality and speed of service requirements. The Executive Chef works as part of the management team of the restaurant to build sales and grow the business. The Executive Chef is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved.

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

Full-time Description The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Executive Sous Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees. Duties and Responsibilities Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Participates in reviewing the venue's monthly Profit & Loss statement. Conducts decision-making process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews. Coaches and develops heart-of-house employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all BOH standards and procedures. Portrays a positive and professional attitude and appearance. Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook. Participates in training sessions, departmental meetings, or pre-shift meetings. Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA. Requirements Must hold a Food Manager Safety card. Must be able to stand, walk, lift, and bend for extended periods of time. Must be able to bend and lift up to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Role may include exposure to hot kitchen elements or cleaning materials. Must be able to work and remain focused in a fast-paced and ever-changing environment. Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays

Groot Hospitality employs team members who 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 customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. The Executive Sous Chef is primarily responsible for serving as the second in command of the kitchen. This individual will assist the Executive Chef in preparing and supervising all food production for dining, events, and functions at the restaurant. They will help supervise all kitchen employees and ensure that all food quality standards are met within budgetary parameters. Duties and Responsibilities Ensures that all employees working in the Back of House operations (BOH) are performing to the standards set by the Executive Chef Maintains financial and labor percentages set by Executive Chef Prepares and instructs others to prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking. Assumes responsibility for the quality of products served. Consistently follows standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. Ensures sufficient levels of food products at line stations to assure a smooth service period. Maintains a clean and sanitary workstation area including tables, cooking equipment, and refrigeration equipment. Facilitates employee meetings and brings suggestions for improvement. Prepares as well as supervises kitchen staff responsible for all daily items to ensure that all cooking methods, garnishes, and portion sizes are followed per standardized recipes. Assists the Executive Chef with completion of inventories, cost control, and food waste monitoring and reduction. Assumes full responsibility for all culinary operations in the absence of the Executive Chef. Assists the Executive Chef with the supervision and training of all kitchen employees, ensuring that all sanitation and safety procedures are followed and maintained. Consistently maintains and checks standards for quality, cost, eye appeal, and flavor. Assists Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved. Makes recommendations and inspects all equipment to ensure safety and cleanliness. Works in any station or completes all duties as assigned by the Executive Chef. Works with the front-of-the-house staff. Assists in the ordering, receiving, storing, and handling of all food Reports member and guests' feedback to the Executive Chef and any actions that may have been taken. Qualifications Culinary Degree is preferred Passionate about food Strong communication and leadership skills. Possess a positive attitude and be a problem solver. Ability to work a flexible schedule including nights, weekends, and holidays. Ability to frequently lift/move up to 50 lbs. and occasionally lift/move up to 100 lbs. Authorization to work in the U.S. Benefits: Dental insurance Food provided Health insurance Paid time off Vision insurance Job Type: Full-time Benefits: Dental insurance Food provided Health insurance Paid time off Vision insurance Experience level: 5 years Shift: Evening shift Night shift Weekly day range: Monday to Friday Weekends as needed

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

Join Sodexo Healthcare as an Executive Chef 2 in Las Vegas and lead a dynamic team to innovate and elevate food services! Manage retail, patient feeding, and catering while ensuring top-notch safety and quality. Drive exciting new menu concepts, build strong client relationships, and make a real impact in healthcare dining. Ready to inspire? Your next adventure starts here! What You'll Do * implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; * FMS: monitoring, Audits, implementation and standardization for new menus; * be responsible for Food and Physical Safety and annual training for all hourly associates; * Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; * implement innovative and fresh ideas in retail, catering and patient services. What We Offer Compensation 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 Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * strong management skills and previous experience working in a high-volume facility; * experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; * menu planning experience and a strong understanding of current culinary trends; * a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; * the ability to successfully lead, develop and train a team; * Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. Who We Are At 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 & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

City Las Vegas State NV Shift Varies Type of Shift Full Time Department Food & Beverage Executive Sous Chef Arizona Charlie's Boulder (Las Vegas, NV) Description: Summary:Responsible for the overall operation and direction, administration and coordination of activities of the back of the house of the restaurants and food outlets. Supervise assigned staff and works with interdepartmental personnel and front of house F&B management to ensure the operational effectiveness of food outlets involving the daily production and quality of food. Essential Functions: + Hires, trains, develops, leads, schedules, and handles disciplinary action back of house food staff + Ensures projected monthly food cost is achieved in all food outlets + Prepares weekly schedule based on forecasted volume of business + Works with Purchasing and Warehouse departments to ensure food outlets are appropriately stocked at all times + Ensures recipe cards, production schedules, plating guides, and plating photographs are current and posted/available + Provides strong leadership, active supervision and timely coaching and counseling to the back of house F&B staff + Conducts inspections of the food service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards + Complies with and trains other cooks on Health Department regulations to ensure food safety + Monitors the performance of the menu items in conjunction with the VP of Food & Beverage and implements menu changes to maximize revenues and increase guest satisfaction + Assists Player development with special events and VIP dinners + Works any station in kitchen to assist or fill-in as needed, including but not limited to preparing sauces, fabricating meat, fish and fowl + Works line as needed due to call outs, business volume or PTO + Performs other duties as assigned Requirements: Qualifications/Requirements: + Minimum 5 years experience in a supervisory position in back of house F&B operations, preferably within the hospitality industry + Strong written and verbal communication skills + Proven success leading others + Proven successful experience maintaining appropriate labor and food costs + Understanding of and experience with P&L's, budgets, forecasting, and scheduling + Ability to manage multiple tasks and remain calm in a very high-paced environment + Ability to effectively communicate in English, both written and verbal + Must be multi-faceted and able to work relief shifts in all BOH operations + Must maintain open availability + Must be able to work varied shifts to include weekends, Holidays and graveyard. + Ability to compute basic mathematical calculations quickly + High school diploma or equivalent Required Work Cards + Health Physical Requirements + Vision, speech, hearing and literacy (critical) + Occasionally required to lift, carry, push, pull or otherwise move objects weighing up to 100 lbs. + Ability to work in a moderately noisy, smoky environment + Ability to move throughout the property in a timely manner Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with our without reasonable accommodations. Return to Search (AppJobSearch1.jsp)

High Volume Italian - Upscale Dining 110k Executive Chefs are responsible to oversee and monitor all back of house (BOH) operations, ordering and systems for the restaurant; develop menu items in partnership with Partners/Chef Partners; and ensure effective BOH training programs in collaboration with the designated trainer and chefs. Essential Functions Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order Partner with GM, designated managers and chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders/restrictions Ensure proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and/or communicated to designated manager Understand and follow the food allergy procedure and special orders/restrictions Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination Ensure that kitchen equipment is maintained and repaired as needed Assist with or perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues Contribute to shift meetings when needed Participate in all new openings (local and out-of-state) as needed Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed Travel overnight occasionally as needed Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) Effectively communicate in order to perform and follow job requirements in written and spoken direction Multitask calmly and effectively in a busy, stressful environment Work in a confined, crowded space of variable light, noise and temperature levels Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Organize and conduct periodic informational seminars for employees Proficiently use and operate all necessary tools (including but not limited to knives) and equipment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Other duties assigned as needed

We are looking for a Full Time, Sous Chef who will be responsible for planning and directing food preparation in kitchens. ESSENTIAL DUTIES & RESPONSIBILITIES 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. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able 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.

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

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf is excited to announce we are now seeking to hire an Executive Chef to join the team at Angel Park in Las Vegas, NV. The Executive Chef will direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Golf & Tennis Benefits Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Benefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance We are looking to hire a Chef de Cuisine for our team at Locale! Duties and Responsibilities: Lead the BOH team Manage the quality of food items to ensure accuracy Assist with employee hiring, training, scheduling, payroll, and terminations Communicate effectively with the front of house team members on any changes, items that are 86ed. Manage weekly food cost and employee payroll budgets Weigh and measure ingredients accurately Collaborate with General Manager and Sous Chef on menu changes and new dishes Assist other stations when necessary Follow all SNHD food and sanitation guidelines Must have Food Handler Safety Card in Nevada Handle and store food products correctly, FIFO Must be able to assist with cleaning projects, a clean kitchen is a happy kitchen What we are looking for: Candidate must have at least 3-years prior Chef experience Candidate must be experienced with computers, including Microsoft Office, E-Mail Candidate must be able to bend and lift to 50 lbs. Must be 21 years of age or older Must be a team leader, player and have a positive can-do attitude Kitchen does include vulnerability to hot kitchen elements and cleaning products Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays. We offer competitive pay, paid time off and company benefits! Locale Italian Kitchen An authentic Italian kitchen with scratch made inspirational cuisine. You will feel the heart of Italy with each dish and cocktail. We are located in the beautiful Mountains Edge area of Southwest Las Vegas.

To assist the Executive Chef with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily “BUZZ” sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, s, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry 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 Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef. Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. Ensure proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegate work assignments to cooks and other kitchen staff. Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. Requisition stock according to business needs/pars. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Qualifications One (1) year of experience in the same or similar position preferred. Must be able to stand and walk for majority of shift. Must be able to lift, carry, and maneuver up to 40 pounds. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

We are looking for a Full Time, Sous Chef who will be responsible for planning and directing food preparation in kitchens. ESSENTIAL DUTIES & RESPONSIBILITIES 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. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able 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.

YOUR MISSION (The Job Description) The Chef de Cuisine is directly responsible for the cost-effective operation of a clean and safe kitchen, dish room, and storeroom facilities while exceeding food quality and speed of service requirements. The Chef de Cuisine works as part of the management team of the restaurant to build sales and grow the business. The Chef de Cuisine is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved.