Sous Chef Jobs in Whitney, NV

The primary objective of the Executive Chef role is to oversee a fast-paced, high volume scratch kitchen, driving the culinary execution of our classic Italian cuisine. You'll provide team leadership and development so that you can work together to achieve operational excellence in food quality, consistency, safety and service. This role is restaurant based and requires the ability to work nights and weekends and a minimum expectation of work 50 hours per week. Qualified candidates must be highly organized, have the ability to multi-task, detail oriented and be able to provide clear direction. Key Responsibilities: Oversee Area of Responsibility and assist with overseeing all kitchen operations Ensure collaboration between kitchen and front of house operations Represent the Maggiano's way by doing “Whatever it Takes” to make the guest and teammates feel special by creating a respectful, positive and professional work environment Manage people by participating in hourly hiring, training teammates, and understanding and balancing labor needs Help execute new menu and system rollouts and kitchen initiatives Assist in maximizing financial and operational results and helping with weekly inventory and ordering procedures Maintain a healthy and safe work environment and uphold food safety standards Perform all responsibilities of each position within the kitchen Assist in executing banquet and catering events, including special events held within the restaurant Builds diversity, equity, and inclusion as part of our culture; celebrates Team Members' differences as they make us stronger Other duties as assigned What You Bring to the Team: 1-2 years of chef experience managing a high-volume, full service restaurant Excellent verbal written and communication skills Ability to read, understand, and communicate in English Demonstrates financial acumen Fosters and builds an inclusive work environment

The SHOW Comes Alive At MGM Resorts International Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests. The Job The purpose of the Executive Sous Chef is to assist the Restaurant Executive Chef in providing direction and leadership for the Assistant Chef and the Restaurant Kitchen team consistent with the MGM brand for both NoMad Bar and NoMad Library. They share responsibility for: leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance to company policies and procedures. The Day-to-day Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability. Execute on the restaurant's business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets. Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant's execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff. Assist Executive Chef with managing Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements. Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining room. Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties. The Ideal Candidate 2+ Years of Prior Relevant Experience in a high-volume and/or upscale casual dining. Bachelor's Degree or equivalent experience. Previous experience managing employees under a collective bargaining agreement. Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant. Bilingual, English as the primary or secondary language. The Perks & Benefits Wellness incentive programs to help you stay healthy physically and mentally Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more Free meals in our employee dining room Free parking on and off shift Healthcare, financial, and time off benefits including 401K matching Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community View Job Description ************************************************************************** Are you ready to JOIN THE SHOW? Apply today!

About US Joe's Seafood, Prime Steak & Stone Crab is a sophisticated restaurant featuring a selection of prime steaks, quality seafood and the signature dishes of legendary Joe's Stone Crab. Joe's Seafood, Prime Steak & Stone Crab is now Hiring Now a SOUS CHEF! Lettuce Entertain You Restaurants is looking for a Sous Chef with 2 years of sous chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Perform regular line checks throughout the day to ensure quality of all menu items Purchase and order food product and supplies for the restaurant including daily product order Assist with tracking and controlling food cost Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed 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 Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed 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 Qualifications 2-3 years of sous chef experience in a full-service restaurant Ability to lead and manage the kitchen staff Salary Range USD $55,000.00 - USD $75,000.00 /Yr.

About US RPM Italian is a modern Italian restaurant showcasing housemade pastas, fresh seafood and celebrated Italian classics in a chic downtown setting. RPM Italian, Las Vegas is Hiring Now: SOUS CHEF! Lettuce Entertain You Restaurants is looking for a Sous Chef with 2 years of sous chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Perform regular line checks throughout the day to ensure quality of all menu items Purchase and order food product and supplies for the restaurant including daily product order Assist with tracking and controlling food cost Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed 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 Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed 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 Qualifications 2-3 years of sous chef experience in a full-service restaurant Ability to lead and manage the kitchen staff Salary Range USD $55,000.00 - USD $75,000.00 /Yr.

Role: Oversee all culinary production in a designated kitchen throughout the property. Also direct stewarding requirements as needed. Work directly with the Chefs to plan and execute latest culinary trends and menu as needed. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values. SKILLS/QUALIFICATIONS : Must have a minimum 5 years' experience in culinary food service and 2 years in a supervisor role REQUIRED CERTIFICATE/LICENSE: Active health card MAJOR JOB DUTIES: Duties include, but are not limited, to the following: Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Chefs Supervise cooks, meal service, production and stewards in the absence and in assistance of the Chefs. Develop, mentor and motivate line cooks Assist Chefs with scheduling, payroll, attendance documentation, inventories and discipline as needed. Able to asses and direct the required work in any kitchens Must be capable of writing and costing menus Ordering of food items as directed by the Chefs. Must be able to control cost of sales and wage costs Document menu changes, temperatures, meeting information. Attend meetings when required. e.g. Chef meetings, B.E.O meetings, planning meetings etc. Must be able to work all stations in any kitchen independently and without supervision Must be able to follow and execute all recipes without supervision. Work in a clean, safe and organized manner Maintain proper fire and ticket times Assist with replacing daily requisitions and rotating and storing them Restocks dishes and silverware as required Each associate is expected to carry out, within their capabilities, all reasonable requests by management The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job PHYSICAL, ENVIRONMENTAL & OTHER REQUIREMENTS: Interacts with management, applicants, fellow Associates and guests. Work is performed in a variety of kitchens throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. Speak with clients during menu tastings. Ability to verbally communicate effectively with guests and coworkers Ability to communicate effectively through written documents in English. Requires prolonged standing and mobility. Requires bending and reaching. Requires transporting, pushing, pulling, and maneuvering items weighing up to 150lbs. Requires lifting items weighing up to 50 lbs. Ability to use computer to do ordering Requires eye/hand coordination. Requires basic math. Requires the ability to distinguish letters, numbers and symbols. Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. Exposure to cleaning chemicals About the JW Marriott Las Vegas Resort & Spa The JW Marriott Las Vegas Resort & Spa offers world-class luxury just 20 minutes northwest of the famous Las Vegas Strip. The Las Vegas resort is accessible to Las Vegas Speedway, TPC Las Vegas and other golf courses. The JW Marriott features 548 well-appointed guest rooms and suites set amid 54 acres (about twice the area of Chicago's Millennium Park) of lush gardens. Voted as one of the Top 5 Las Vegas Resorts by readers of Condé Nast Traveler and recognized as a Top-Performing Business on TripAdvisor ranked in the top 10% worldwide for traveler feedback, the Las Vegas resort also includes a full-service spa, state-of-the-art fitness center, 33 meetings rooms with 100,000 square feet (about the area of a Manhattan city block) of flexible space, more than 9 restaurants and the on-site Rampart Casino. Enjoy exclusive employee perks: Heath, dental, vision Life Insurance Free meals 401k Match Marriott brand worldwide travel discounts and benefits.

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¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo , located in Resorts World Las Vegas! The restaurant brings Chef Ray's passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU ! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Primary Job Duties: - Includes, but is not limited to: Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution. Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning. Achieve daily sales and assigned cost goals. Oversee weekly/monthly inventories and ordering of food and supplies. Assist with food prep, station cooking and plating of food when necessary. Manage inventory, purchasing and receiving of both front of house and back of house products. Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. Develop menu standards and maintain presentation quality. Assist with conducting daily line-ups and/or pre-shift meetings. Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members. Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook. Ensure all ¡VIVA! 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 company documents, etc. Other duties as assigned. Qualifications: Required : At least three years of experience within Culinary or a directly related operational area/field. At least two years of directly related operational management experience at a similar leadership level. Advance knowledge of principles and practices Experience in meeting and exceeding VIP guest' requests and preparing a custom menu on short term notice. Ability to write routine reports, purchase orders, menus and correspondences. 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. At least 18 years of age. Preferred : Degree in Culinary Arts or a related field. Previous experience in catering and banquet operations. Previous experience in a large, luxury resort setting.

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 Sous Chef oversees, 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 us to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards. Ensures all food is prepared to corporate specifications in presentation and recipe. Initiates periodic quality checks for all products, i.e., temperature checks. Works with Chef regarding orders and all food products to par levels. Maintains the proper rotation of food to ensure quality and freshness. Monitors weekly sales and adjusts prep production levels. Performs daily line checks with front-of-the-house managers Maintains and ensures that all food is prepared within acceptable kitchen times. Ensures that all stations are properly stocked and set up. Conducts periodic kitchen walk-throughs to ensure the quality of food meets corporate specifications. Ensures restaurant and Health Department sanitation requirements are always maintained. Ensures all kitchen equipment and working conditions are well maintained. Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules. Conducts periodic kitchen walk-throughs to ensure cleanliness standards. Creates and edits scheduling for kitchen staff throughout the week Sends employees home when approaching overtime to be vigilant about the labor cost Other Responsibilities 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 systems. Required Knowledge, Skills, and Abilities Bachelor's degree in Culinary or relevant field 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 Working Conditions This position will spend 80 % of the time standing. Occasional environmental exposures to cold, heat, and moisture. The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly. Must be able to speak, read and understand basic cooking directions. The above job description 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. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some conditions 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. Job Type: Full-time

Komodo Las Vegas, a Groot Hospitality venue, 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 Sushi Sous Chef oversees, directs, and performs the daily execution of all assigned Sushi 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 us to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: · Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards. · Ensures all food is prepared to corporate specifications in presentation and recipe. · Initiates periodic quality checks for all products, i.e., temperature checks. · Works with Chef regarding orders and all food products to par levels. · Maintains the proper rotation of food to ensure quality and freshness. · Monitors weekly sales and adjusts prep production levels. · Performs daily line checks with front-of-the-house managers · Maintains and ensures that all food is prepared within acceptable kitchen times. · Ensure that all stations are properly stocked and set up. · Conducts periodic kitchen walk-throughs to ensure the quality of food meets corporate specifications. · Ensure restaurant and Health Department sanitation requirements are always maintained. · Ensure all kitchen equipment and working conditions are well maintained. · Practice prevention maintenance by providing daily, weekly, and monthly cleaning schedules. · Conducts periodic kitchen walk-throughs to ensure cleanliness standards. · Creates and edits scheduling for kitchen staff throughout the week · Sends employees home when approaching overtime to be vigilant about the labor cost Working Conditions · This position will spend 80 % of the time standing. · Occasional environmental exposures to cold, heat, and moisture. · The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly. · Must be able to speak, read and understand basic cooking directions. The above job description 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. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some conditions 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 systems. Education & Experience: · Bachelor's degree in Culinary or relevant field · A minimum of 2 years' experience in a similar role · Strong knowledge of Sushi 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

SOUS CHEF , Las Vegas at The Forum Shops Caesars Hola Las Vegas! Join chef José Andrés and his team as we prepare to open our Turkish, Lebanese and Greek concept, ZAYTINYA , in The Forum Shops at Caesars. Come and be part of this journey of “Changing the World through the Power of Food.” The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership W ork with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP's and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group's vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen', without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed. Skills & Knowledge Position requires a minimum of 2+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees' performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. José Andres Group is an Equal Opportunity Employer

Job Title: Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests. Position Overview: V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply. Key Responsibilities: Menu Development: Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control. Food Preparation: Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met. Kitchen Management: Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service. Quality Control: Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation. Team Leadership: Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment. Inventory Management: Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage. Kitchen Sanitation: Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment. Plating and Presentation: Oversee the plating of dishes to ensure they meet the established visual and taste standards. Kitchen Efficiency: Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times. Compliance: Ensure compliance with all health and safety regulations and kitchen policies. Qualifications: Proven experience as a Sous Chef or in a similar culinary leadership role. Culinary expertise, including advanced cooking techniques, food preparation, and menu development. Strong leadership, communication, and interpersonal skills. Excellent problem-solving abilities and a proactive approach to addressing challenges. Knowledge of food safety, sanitation, and industry best practices. Availability to work evenings, weekends, and holidays as needed. Culinary degree or related certification is a plus. Physical qualifications: · Ability to move throughout the dining room effectively. · Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs. · Ability to perform reaching and stooping motions. Benefits: Competitive salary and performance-based bonuses. Opportunities for career advancement within V&E Hospitality Group. Employee discounts on food and beverages. A positive and dynamic work environment. Training and development opportunities. V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

Job Title: Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests. Position Overview: V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply. Key Responsibilities: Menu Development: Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control. Food Preparation: Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met. Kitchen Management: Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service. Quality Control: Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation. Team Leadership: Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment. Inventory Management: Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage. Kitchen Sanitation: Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment. Plating and Presentation: Oversee the plating of dishes to ensure they meet the established visual and taste standards. Kitchen Efficiency: Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times. Compliance: Ensure compliance with all health and safety regulations and kitchen policies. Qualifications: Proven experience as a Sous Chef or in a similar culinary leadership role. Culinary expertise, including advanced cooking techniques, food preparation, and menu development. Strong leadership, communication, and interpersonal skills. Excellent problem-solving abilities and a proactive approach to addressing challenges. Knowledge of food safety, sanitation, and industry best practices. Availability to work evenings, weekends, and holidays as needed. Culinary degree or related certification is a plus. Physical qualifications: · Ability to move throughout the dining room effectively. · Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs. · Ability to perform reaching and stooping motions. Benefits: Competitive salary and performance-based bonuses. Opportunities for career advancement within V&E Hospitality Group. Employee discounts on food and beverages. A positive and dynamic work environment. Training and development opportunities. V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

Spiegelworld creates genre-defying live entertainment destinations, combining smash-hit shows with one-of-a-kind cocktail and dining experiences, powered by the world's most talented artists and artisans and devoured by savvy, seen-it-all adult audiences. Founded in 2006, Spiegelworld is a community of 700+ organizers, agitators, dreamers, doers, insiders, outsiders and iconoclasts of every flavor, on a mission to make the world a more art-filled, inspired and playful place, one unforgettable memory at a time. About the Role Spiegelworld is looking for a Sous Chef to join the team at Superfrico at the Cosmopolitan in Las Vegas. The Sous Chef is responsible for providing supportive leadership in a high-volume kitchen staff throughout food service. This will also involve a large degree of supervising other kitchen staff. While assisting the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. The position reports to the Executive Chef. This is a full-time position that pays $65,000/year. Primary Job Duties Ensures all stations are set up according to standards and maintained throughout the shift with 100% accuracy. Oversees the production of all menu items and recipes and steps in to assist as necessary to ensure the proper outcome. Actively engage in our antiracist commitment and internal practices by participating in offered learnings, engaging in conversations around Equity, Diversity, Inclusion, and Accessibility, and helping us maintain a safe and welcoming workspace. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction. Holds all line level cooks accountable for following guidelines, policies and procedures and issues counseling as necessary. Responsible for the ordering/receiving, stocking and rotation of all kitchen products while maintaining a clean and safe work environment at all times. Routinely checks and inspects all kitchen equipment, refrigeration and related equipment to ensure that all are in working order and communicates as necessary to ensure that anything out of order is reported to facilities and fixed in a timely manner. Assists in menu development and is an active participant of the management team. Creates and administers schedules, production and prep lists for all requirements necessary. Effectively writes and costs out individual recipes as needed with 100% accuracy. Continuously controls product waste and maintains proper par levels of all kitchen items. Assists in overall labor control and reacts to business volumes as necessary to control overall labor costs. Continuously trains and instructs cooks on proper food preparation and sanitation to ensure quality standards are met with 100% accuracy. Demonstrates new cooking techniques, recipes, and equipment to kitchen cooks. Other duties as assigned by your manager. All duties are to be performed in accordance with departmental and Spiegelworld policies, practices, and procedures. What You Bring Minimum 3 years of cooking experience in a professional kitchen. High School diploma or equivalent. Culinary degree or formal apprenticeship preferred. Strong written and verbal communication skills with the ability to effectively communicate in English. Excellent customer service skills. Polished appearance and demeanor. Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions, and decimals. Ability to work calmly and efficiently under pressure. Possess a commitment to quality service. A highly motivated and energetic personality with a strong commitment to excellence in hospitality. Ability to work evenings, weekends, and holidays as scheduled/needed Successful background check and drug test clearance prior to hire Must have valid work authorization for the US At least 21 years of age. Physical Requirements 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. Work is performed in a high volume professional food service and theater environment. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate to high. What We Offer Spiegelworld is proud to offer a comprehensive compensation and benefits package to our eligible full time and part time employees that is designed to elevate your experience. We prioritize your well-being with 100% employer-paid health coverage Generous vacation and paid time off, including holidays Fuel your growth with professional development funding Embrace the chance to make a difference through paid time off for community service Secure your future with a 401k and matching contribution Enjoy employee discounts on diverse goods and services IDEA All Spiegelworld employees participate in deepening the organization's commitment to becoming an inclusive and accessible organization by participation in IDEA. Standing for Inclusion, Diversity, Equity, & Accessibility, the Spiegelworld IDEA program is an internal culture program that serves as the foundation of our lifelong commitment to antiracism within our company and the greater entertainment and hospitality circles we participate in. Each employee is responsible for conducting their work in an equitable manner and our staff works together to continue to learn about anti-racism, practice harm prevention, and support the greater communities we work in. Please visit our website to learn more about our Statement of Inclusivity and Commitment to Anti Racism. Hiring Journey Community and collaboration are integral to the work we do and worlds we create at Spiegelworld. When filling new positions in our organization we feel it is so important to make sure the fit, for both you and us, is just right. While our goal is always to fill positions in a timely manner, we prioritize taking the time to truly get to know prospective candidates. The hiring timeline varies from role to role but can take anywhere from 2 weeks to several months.

Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance for Team Members. Set schedules and specific job duties, while maintaining Team Members hours for proper staffing. Responsible for participating in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. Ensure that kitchens and equipment are in good working order, and ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Station Casinos' guidelines. Qualifications: Minimum 2 years in varied high volume and/or fine dining environment. Must have previous experience with ordering and inventory control. Must have proficient computer skills. The ability to work in a fast pace environment. Excellent organization and communication skills. Comprehensive food knowledge, which includes basic knowledge of profit loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must possess the ability to work hands on in any kitchen environment pertaining high volume production in butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Must be able to handle a flexible schedule. Must possess and demonstrate strong leadership skills.

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 Sous Chef to join our team and prepare delicious meals for our customers. Sous Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Skills Proven work experience as a Sous Chef or Cook Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership skills Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred Job Type: Full-time Salary: From $45,000.00 per year Benefits: Dental insurance Health insurance Paid time off Vision insurance Company 401k Plan Experience level: 4 years Shift: Day shift Evening shift Night shift Weekly day range: Weekends as needed Work setting: Casual dining restaurant Experience: Culinary experience: 5 years (Required) Work Location: In person

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.

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.

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.