Sous Chef Jobs in Winchester, NV

JOB\_DESCRIPTION.SHARE.HTML CAROUSEL\_PARAGRAPH JOB\_DESCRIPTION.SHARE.HTML * Las Vegas, Nevada * Food & Beverage - Culinary * 7904 ** ** **Summary Statement:** The Executive Chef, (for Ghost Kitchen) is responsible for managing the daily kitchen and operations for this (in room dining outlet) that services the elevated level Crockfords guests. The Executive Chef develops (an elevated in-room dining) 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 (the Ghost Kitchen, 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. * Minimum of eight years of experience as a chef in a full-service restaurant. * Minimum of 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 in the kitchen and with some time spent in the 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.

**Department:** Culinary **Community:** Oakmont of Las Vegas **Executive Chef for Full Scratch Kitchen Needed** **Pay Range: $62.5k - $70.0k** **Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success.** **We are not looking for good, because we thrive on greatness.** Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in “Chefs Playgrounds” with access to the most contemporary tools and technology available to the culinary world. The only thing missing is **YOU!** **Who we are looking for:** * Innovators who don't follow the standard, they set it * Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding * Chefs that want to be rewarded for the results of their hard work * Chefs that are food-focused, trend-driven, and customer savvy * Results-oriented performers who drive and thrive on their own merits * Forward-focused culinarians who thrive in collaborative environments * Chefs who don't shy away from next-generation technology but leverage it for solutions * Leaders who create flexible, contemporary work environments * Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences **What we offer:** * Medical, Dental, and Vision benefits * Vacation, Personal Day, Sick Pay, Holidays * Complimentary Meals * Bonus Opportunities * Company Paid Life Insurance * Team Member Discount Program (LifeMart) * 401(k) Savings Plan with Company Match * Recognition Programs * Student Loan Refinancing * Tuition Reimbursement * Pet Insurance * Employee Assistance Program * Emergency Financial Assistance **What we request:** * The ability to learn, grow and evolve * Experience leading a “Full Scratch Kitchen” as an Executive Chef, Kitchen Manager, or Executive Sous Chef * Experience crafting seasonally curated and guest-focused menus * The ability to manage fixed food, labor, and product costs * Ability to lead a kitchen to execute flawless dishes in a timely manner * Ability to develop relationships with staff, guests, and residents * Passionate about service to others and creating exceptional food experiences * Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests * For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. **Oakmont Management Group,** based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Core Job Responsibilities: Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning. Assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef. 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. 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. Qualifications : Minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation. 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. Ability to distinguish letters, numbers, and symbols 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!

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

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.

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.

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

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

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.

The Assistant Executive Chef is responsible for supporting the Executive Chef with overseeing performance and strategy of the restaurant and being accountable for meeting Wynn food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. The Assistant Executive Chef is also responsible for the overall management, development, and training of staff and ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed. Job Responsibilities: Operational Management will be approximately 45% of this role and include, but is not limited to, the following: * Menu innovation while adhering to outlet concept. * Maintain consistent Wynn food quality standards. * Monitor and improve consistency of food quality to enhance overall customer experience. * Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. * Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. * Actively encourage and support team members to participate in decision making processes to assume responsibility and authority. * Identify best practices and determine quality and efficiency measures as benchmarks for own performance. Finance Management will be approximately 10% of this role and include, but is not limited to, the following: * Maintain budgeted food cost and actively monitor labor costs, cost of goods, and other expenses. People Management will be approximately 45% of this role and include, but is not limited to, the following: * Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity. * Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance. * Maintain consistency of performance across varying conditions, in order to maintain trust and confidence. * Maintain the Wynn core values in conducting business. * Mentor staff through ongoing on the job coaching and positive reinforcement. * Provide ongoing reward and recognition of employees by utilizing applicable recognition programs. * Encourage training for managers as part of their professional development and monitor the progress of participants. * Involve all members of management in decision making process thereby giving the team a bigger picture prospective. * Facilitate daily pre-shifts with back of house staff. **Qualifications** * Must have a minimum of 5 years of culinary management experience in a similar role. * Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification. * Ability to communicate in a professional manner. * Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy. * Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement. * Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules. * Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis. * Must also demonstrate the ability to direct and lead staff. * Must be able to work well with a team and be willing to assist in all phases of the operation. * Knowledge of and exposure to a union environment is preferred. * Must have basic computer skills and knowledge in Microsoft Office is required. **Additional Information** Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Assistant Executive Chef - New Contemporary Restaurant * Las Vegas, NV, USA * Full-time

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)

The Lead Pastry Chef is responsible for supervising and guiding all bake shop employees and assisting in the completion of all orders. The Lead Pastry Chef is accountable for the entire Bake shop. ESSENTIAL JOB FUNCTIONS: Ensures that all product preparation is done in accordance with set procedures and meets quality standards. Assists the Executive Chef to ensure the bake shop meets hotel and state health standards for food preparation at all times. Reviews all orders submitted to the bake shop and informs the staff of requested products and time frames. Corrects improperly prepared items. Prepares special show pieces made of sugar, chocolate, etc. produced in the bake shop for presentation purposes. Completes inventory and recommends products to be ordered. Provides the Executive Chef with the information needed to adequately stock bake shop with supplies. Provides Executive Chef with proper labor coverage needs based on business volume by providing weekly hourly employee schedules. Reviews and approves the daily payroll in the Executive Pastry Chef's absence. Spot checks preparation procedures for quality and accuracy. Prepares special orders for VIP customers in the absence of the Executive Pastry Chef. QUALIFICATIONS: Work requires a minimum of 6 years baking experience (must include exposure to all facets of the field, i.e., breads, candy, chocolates, pastry and cakes). Work requires a minimum of 4 years supervisory experience. Work requires ability to work from a standing position for extended periods of time. Work requires a neat appearance with good personal hygiene. Work requires effective communication in English, both verbal and written form in a professional manner. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner. 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).

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.

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.

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 Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions Personally and alongside staff, prepare meals according to established recipes and standards. Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Requisition stock according to business needs/pars. Ensure that all food products meet quality standards and are properly stored and rotated. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. Qualifications Job Specifications Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned. Must be able to stand for the majority of a shift. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. 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.

Chef de Cuisine Locale Italian Kitchen **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! We offer competitive pay and benefits after 60 days to all full time employees! EEO

**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.

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines. Responsible for handling any Team Member and/or Guest opportunities. Evaluate and oversee job performance of Team Members. Display and encourage teamwork in the department. Ensure that all Team Members are knowledgeable and adhere to all policies and procedures as set forth by the Director of Food and Beverage. Conduct group and individual training regarding policies and procedures on ongoing basis. Ensure that all managers hold daily Team Member huddles and maintain open communication with the Team Members. Work closely with Management team to ensure all products comply with Station Casinos' specifications and cost controls. Qualifications: Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Must have the ability to work in any kitchen environment pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Adhere to Station Casinos' guidelines for scheduling, payroll, ordering and inventories. Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.

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.