180 Executive Chef Jobs in Las Vegas, NV - Zippia (2024)

Job Description We’re hiring dish/prep & a lead line cook for our Reggae Kitchen! It’s a small kitchen that actually scratch-crafts Caribbean staples like jerk, patties, & curry as well as whimsical twists that celebrate the global reach of the Afro-Caribbean diaspora. The cuisine complements the craftiest co*cktails in the southwest. We expect a year's commitment & premium pay is based on longevity. If you're a pro we don't need to spell this out for you: Chef seeks a cook that can quickly advance to sous. If you're new to the culinary game: working dish-prep puts you alongside Chef & Co. learning the ins & outs. There's no "this isn't my job" in this kitchen and we're the rare breed where FOH will pitch in if you need a hand. Plus, our nightly shifties have no equal. We're diverse and do not tolerate racism or bigotry in any form. If that's a turn-off, please apply someplace awful and get what you deserve. :)Company DescriptionJammyland is womxn-owned and managed. The partners are behind the bar & in the kitchen nightly. They work side by side with their team and invest in their development. It's a shanty-chic shebeen full of good vibes nightly. In short: we're lifers who built the joint we always wanted to work at with a workplace culture based on the best of our experiences in NYC, LA, & Napa. Genuine Hospitality is at our core. Fair+ is our standard for compensation. We're a tiny mgmt. team also doing hourly jobs, too, so please don't waste our time.Company DescriptionJammyland is womxn-owned and managed. The partners are behind the bar & in the kitchen nightly. They work side by side with their team and invest in their development. It's a shanty-chic shebeen full of good vibes nightly. In short: we're lifers who built the joint we always wanted to work at with a workplace culture based on the best of our experiences in NYC, LA, & Napa. Genuine Hospitality is at our core. Fair+ is our standard for compensation. We're a tiny mgmt. team also doing hourly jobs, too, so please don't waste our time.

Job Description Levy Sector Pastry Chef - HRLY We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1257181. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/mo Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages, one in which you can learn and grow and be a part of a great team? We're hiring! Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. For more information on what we are about as a company, check us out by following the link below: http://www.levyrestaurants.com/who-we-are/ Positions at this location may require a COVID-19 vaccination. Where permitted by law, applicants who are offered a position for this account may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.Job Summary Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Qualifications: A Valid Nevada Food Handler Card. Apply to Levy today! Levy is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Associates of Levy are offered many fantastic benefits. Instapay (early access to your wages) and high interest savings both through the EVEN app Associate Shopping Program Health and Wellness Program Discount Marketplace Employee Assistance Program Req ID: 1284513 Levy Sector Allegiant Stadium TRACEY ANDERSON [[req_classification]]

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 Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock. Job Functions Receive and prepare and/or delegate food orders for a specific type of cuisine (according to assigned restaurant) according to memorized standard recipes. Coordinate orders for pick-up. Maintain cleanliness of work station and storage areas at all times. Control waste by monitoring proper rotation, storage, and quantity control. Maintain inventory of station and order stock to maintain pars. Consistently apply established safety and sanitation procedures. Assist in the training and coaching of Specialty Line Cooks. Qualifications Must have a minimum of two (2) years of experience as a cook. Must be able to stand and/or walk for duration of shift. Must be able to lift, carry, and maneuver up to 75 pounds. Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist. 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.

Executive Chef Are you an Executive Chef passionate about your culinary skills? We are seeking a Professional Executive Chef with strong leadership-building skills and high energy. To become the Executive Chef of this Private Club, apply today for our location in the Las Vegas area!. We employ competitive hospitality professionals who expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don’t miss this great opportunity, apply today for our location in the Las Vegas area! Title of Position: Executive Chef Job Description: The Executive Chef maintains food quality and safety standards and oversees all phases of food production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Executive Chef is financially responsible for food, labor, and kitchen supplies. The person in this position will be held accountable for their Team Members’ performance in the kitchen. The Executive Chef will be responsible for training their team in Health Department guidelines and educating them on company policies regarding cleanliness and sanitation. Additionally, the Executive Chef will lead and develop the careers of the culinary staff while promoting in-house sales activities, such as culinary festivals, corporate events, weddings and chef specialties. Salary: $110,000 - $120,000 Benefits:? Competitive?Starting?Salary?? Medical, Dental, and Vision Insurance?? Paid Time Off? Bonus Program 401K?? ? Qualifications:? The Executive Chef must have a minimum of 5+ years of experience in a high volume environment The Executive Chef?should have a high school diploma or GED with a Culinary degree or a minimum of five years of industry experience The ability to drive positive sales and raise guest counts is necessary for the Executive Chef The Executive Chef must be able to manage and motivate others while acting as a role model? The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage? The Executive Chef should always act as a “brand ambassador” for our company Apply Now – Executive Chef is located in the Las Vegas area! For Immediate consideration send resumes to debbie.kelleher@geckohospitality.com

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.Job SummaryWorking as the Executive Chef within the UFC, Yourenergy, creativity and expertise will be on one of the biggest stages. Show how you are master at crafting unforgettable food experiences and leading a talented team of hospitality professionals.Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Returning UsersLog Back InUnit Description Do you possess strong leadership skills and enjoy managing people, processes and projects? Sodexo is seeking a Executive Chef 2 for HCA Sunrise Hospital & Medical Center located in Las Vegas, Nevada. Hospital Corporation of America (HCA), the largest for-profit healthcare provider in the US, offers a unique career opportunity for you to partner within and join our growing nationwide HCA portfolio of business.We are looking for individuals with the ability to manage labor efficiently and a proven track record of driving patient satisfaction.The successful candidate will:* implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.* FMS: monitoring, Audits, implementation and standardization for new menus;* implement innovative and fresh ideas in retail, catering and patient services; and/or* create interpersonal relationships with clients in hospital.Is this opportunity right for you? We are looking for candidates who have:* a strong culinary background, with the demonstrated ability to stay current with new culinary trends;* strong management skills and previous experience working in a high-volume facility;* high end catering and dining experience and a passion for culinary arts;* menu planning experience and a strong understanding of current culinary trends;* the ability to successfully lead, develop and train a team;* Servsafe certified as well as working knowledge of HACCP.Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursem*nt, plus health and wellness programs.What We OfferSodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training.Qualifications & RequirementsBasic Education Requirement - Associate's Degree or equivalent experienceBasic Management Experience - 2 yearsBasic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.Application InstructionsPlease click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

We are looking for an Executive Sous Chef to join our JALEO Las Vegas team as they bring the incredible vibrant flavors and culture of Spain to Las Vegas. Be a part of Chef José Andrés' team as we stride towards our mission to save the world through the power of food!The Executive 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.Culinary Leadership;Work 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 circ*mstances 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 JAG community for support as needed.Skills & KnowledgePosition requires a minimum of 5+ years of sous chef experience and a Culinary degree preferred but not required.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 ConditionsThis 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 Andrés Group is an Equal Opportunity Employer.

Job Description Job Title: Executive Chef We are seeking an experienced and passionate Executive Chef to oversee a multi-restaurant food and beverage organization in Southern Utah. The Executive Chef will be responsible for managing and leading the culinary operations for up to five dining concepts that range from QSR to fine dining as well as banquets. Key Responsibilities: Culinary Leadership: Manage and mentor the chefs de cuisine at each location, ensuring they are able to effectively lead their teams and consistently produce dishes of exceptional quality. Menu Development: Collaborate with chefs de cuisine to develop innovative, seasonally inspired menus that align with each restaurant's distinct brand while utilizing local ingredients. Quality Control: Oversee the preparation and presentation of dishes at all restaurants to ensure a consistent, high-quality dining experience for all guests. Budget Management: Oversee cost control measures, purchase food and supplies, and manage inventory to optimize profitability without compromising on quality or guest satisfaction. Staff Training: Organize and lead culinary training sessions for staff at all locations to enhance their skills and ensure they are current on food safety regulations and restaurant procedures. Vendor Relations: Build and maintain relationships with local suppliers to ensure access to the freshest, highest-quality ingredients. Job Qualifications: A minimum of 15 years of culinary experience, with at least 5 years in a leadership role, preferably across multiple restaurant concepts. Proven ability to lead, train, and inspire a team. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Proficiency in menu creation and a strong understanding of food cost and restaurant economics. Ability to work well under pressure and manage multiple tasks simultaneously. Exceptional communication and leadership skills. Culinary Arts Degree or related field preferred. Must have a current ServSafe Manager Certification We offer a competitive salary and benefits package, and an opportunity to be a creative leader within a dynamic, growth-oriented restaurant environment. This role provides a unique opportunity to influence and shape the culinary landscape of our diverse restaurant portfolio.Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.

The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations. They will provide leadership, training and supervision in the kitchen as well as oversee the quality and timely distribution of food. Duties & Responsibilities: Manage kitchen in the absence of the Executive Chef. Develop new menu options based on seasonal changes and customer demand, with the guidance of the Executive Chef. Ensure that kitchen activities operate in a timely manner. Responsible for weekly and monthly inventories. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Create schedules for kitchen employees and evaluate their performance. Ensures Department of Health and company sanitation standards Observe, coach, and develop BOH staff. Assist with recruiting, interviewing, hiring, and training of new employees. Control costs and minimize waste by reviewing food and labor costs with the Executive Chef. Possesses practical knowledge of the job duties of all supervised employees. Being an effective communicator to the team and to restaurant leadership and ownership. All other duties as assigned. Physical Requirements: Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Skills/Experience: At least two (2) years’ experience in a full service, moderate to high volume restaurant. Exceptional communication skills Ability to focus, multitask and work well under pressure. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends and holidays when required. Must have SNHD Food Handler card up to date.

Job Description Must be able to relocate to Dallas, TX We are seeking a visionary and accomplished Executive Chef to lead the culinary team of an award-winning luxury hotel in Dallas, TX. As the Executive Chef, you will be the culinary mastermind behind the hotel's newest restaurant offerings, responsible for creating extraordinary culinary experiences that reflect the sophistication and uniqueness of the brand. We are looking for a culinary artist with a passion for innovation, a keen understanding of high-end dining trends, and the ability to lead a team to deliver exceptional cuisine. Relocation assistance available Responsibilities: Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel. Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering. Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness. Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence. Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality. Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience. Ensure compliance with health and safety regulations and food hygiene standards. Qualifications: Must have at least 1 year french cuisine experience in a restaurant Must have at least 1 year experience in a Michelin level restaurant Must have experience in high volume restaurants or hotel Like to have new restaurant opening experience A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant. Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach. Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects Benefits: Competitive salary Direct Deposit 401K Comprehensive Health benefits Paid time off (PTO) Excellent room for growth and advancement Employee Discounts As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Job Description We are looking for an Executive Sous Chef to join our JALEO Las Vegas team as they bring the incredible vibrant flavors and culture of Spain to Las Vegas. Be a part of Chef José Andrés' team as we stride towards our mission to save the world through the power of food!The Executive 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. Culinary Leadership;Work 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 circ*mstances 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 JAG community for support as needed. Skills & KnowledgePosition requires a minimum of 5+ years of sous chef experience and a Culinary degree preferred but not required.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 ConditionsThis 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 Andrés Group is an Equal Opportunity Employer.

To assist in overseeing daily operations of casual dining outlets, portable food stations, & grab and go quick service eateries throughout the hotel. Role and Responsibilities: (Includes but is not limited to the following) Monitor ordering to ensure budgeted numbers are met without sacrificing product quality or inventory levels.Ensure departmental policies are implemented, enforced, and enhanced as needed.Review prepared staff schedules to ensure the staffing meets the volume of business.Oversee the work performance of the garde manger sous chef and hourly team members.Oversee banquet events, outlets garde manger orders, and portable to ensure product quality and standards are metPerform essential office work such as scheduling, analyzing information, communication with fellow co-workers and monitor the department procedures needed to ensure the smooth running of the various venues listed above in the summary of duties.Will work closely with Hotel Executive Chef to ensure financial goals and budgets are carefully forecasted, implemented and reviewed.

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 - Delilah* Las Vegas, NV, USA* Full-time

Eurest - Director Las Vegas · NV Food and Beverage: Chef/Cook 0 2 weeks ago **In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.** As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative , high performing and fast growing. Our teammates are enthusiastic , committedJob Summary **Working as the Executive Chef within the UFC,** Yourenergy, creativity and expertise will be on one of the biggest stages. Show how you are master at crafting unforgettable food experiences and leading a talented team of hospitality professionals. **Key** **Responsibilities****:*** Plans regular and modified menus according to established guidelines* Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality* Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards* Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned* Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed* Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products* Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits* Follows facility, department, and Company safety policies and procedures to include occurrence reporting* Participates and attends departmental meetings, staff development, and professional programs, as appropriate**Preferred Qualifications:*** A.S. or equivalent experience* 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training* Extensive catering experience a plus* High volume, complex foodservice operations experience - highly desirable* Institutional and batch cooking experiences* Hands-on chef experience a must* Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation* Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet* Must be willing to participate in client satisfaction programs/activities* ServSafe certified - highly desirableWe are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Job Description Job Title: Chef de Cuisine Schedule: Salaried/Full-time – 50 Hours Minimum Per Week Management Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions (This is a “hands-on” or “working” chef position). Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas. CANDIDATE PROFILE Education and Experience High school diploma or GED; 8 years experience in the culinary, food and beverage, or related professional area. 3 Years of professional Italian Kitchen Experience. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area. 4 Years of professional Italian Kitchen Experience. CORE WORK ACTIVITIES Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Works daily on the line and is present during all peak periods. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements all safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards and guest reviews, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for kitchen team. Interacts with the front on the house staff on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. DRI is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. DRI does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.Company DescriptionDulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch restaurant professionals with Italian restaurant experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!Company DescriptionDulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch restaurant professionals with Italian restaurant experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!

Job Description: Chef de Cuisine - Gjelina Las Vegas Salary Range: $85,000. 00 to $110,000. 00 (DOE and State) ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions.We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, a flower shop, a home goods store, a bakery, or a restaurant - we are passionate about it all.Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR, or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.POSITION SUMMARY: The Chef de Cuisine is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions.Also, supervise all kitchen areas to ensure a consistent, high-quality product is produced.CDC carries out supervisory responsibilities in accordance with both the organization's policies and applicable laws.Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing and resolving problems.General Attributes:To maintain product quality above all else, putting customer satisfaction over profit.To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues.To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.To be flexible, responding quickly and positively to changing environments.To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.Essential Duties and Responsibilities (Other duties may be assigned):Kitchen management and reporting on all restaurants as specified by senior management.Plan regular and modified menus according to established guidelines.Follows standardized recipes, portioning, and presentation standards.Completes and utilizes daily production worksheets and waste log sheets.Tastes completed meals to ensure quality.Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.Ensure each dish that goes out of the department kitchen is of the highest standard and quality.Create, innovate, and introduce new menus.Create menu descriptions as new dishes go on, creating not only a recipe book but a menu book / food bible that evolves over time.Keep old recipes and dishes in an archive, don't delete them.Standardize recipes and initiate and sustain research.Maintain kitchen specifications, cooking procedure sheets, and all build-up and spreadsheets.Develop all necessary manuals in liaison with the operations team.Responsible for vendor development, equipment sourcing, and raw materials finalization.Augment production capacity when required and maintain quality controls consistently.Work always liaises with the purchasing department and assists them in properly maintaining ingredients and product lists.Organize staff, allocate resources, execute controls, systemize daily functioning, and maintain efficient MIS in the kitchen's operations.Prioritize F&B controls, ensure top quality and hygiene both for products and equipment and maintain food costs at a minimum.Assist management in the development of new concepts.Developing new recipes for seasonal menus.Interacts with guests to obtain feedback on product quality and service levels.Responds to and handles guest problems and complaints.Able to make recommendations to the Executive Chef regarding succession planning.Ensure that all recipesand product yields are accurately costed and reviewed regularly.Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the location.Ensure that associate meals and associate dining services are of a consistently high standard.Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guests' view.Ensure that all food preparation equipment is being used safely and correctly and cleaned and maintained.Ensure that all culinary operations manuals are prepared and updated.Ensure that the Department's overall operational budgets are strictly adhered too.Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas whilst adhering to operational deadlines.Ensure that meetings are well-planned, and results orientated.Be aware of new items which are introduced onto the market, and keep up with the latest product trends.Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.Coach and counsel employees in a timely manner and in accordance with Company policy.Ensuring their section of the kitchen adheres to safety and health regulations.Supervising and training staff members when needed.Preparing all food items as directed in a sanitary and timely manner.Establishing and maintaining recipes, portion controls, and presentation specifications Understanding and knowledge to properly use and maintain all equipment in the station.Ordering all related products Sourcing/tracing all ingredients used.Quality assurance of product and communication when necessary Communicating all necessary repairs to equipment Plan, schedule, manage, lead and direct department operations.Coach and lead Sous and kitchen team to ensure execution of The Company standards and procedures.Lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans.Consistently monitor and manage department staffing levels.Consistently review department operations to identify any problems, concerns, and opportunities for improvement.Develop and implement a positive learning environment and supportive training culture.Analyze relevant reports to identify and address trends and issues in department performance.Plan and control daily labor schedule and payroll processing.Weekly scheduling adjusted according to forecasts to control labor costs.Purchase according to weekly budget and forecast to maintain target food cost.Must understand and effectively manage all aspects of food, labor, and operational costs, including payroll, purchasing, menu costing, and inventory.Responsible for guiding the kitchen to meet its financial goals.Train your receivers, then monitor receiving.Guide and develop the sous chef(s) in their leadership capacities.Develop SOPs to create effective levels of quality and efficiency.Communicate effectively with peers, management, line, and FOH employees.Conduct and attend meetings, including daily line-up with service and culinary, chef's meetings, weekly staff meetings, and monthly department meetings.Assist with staff evaluations (training, 90-day, annual).Establish written development and performance goals for all team members and monitor progress.Hire kitchen supervisors and line-level staff.Ensure that hiring/disciplinary/separation standards follow company guidelines.Lead and supervise the department to ensure compliance with The Company policies.Supervise ServSafe™ practices with regard to personal cleanliness and food handling.Creation, implementation, and coordination of opening and closing procedures.Maintain all sanitation (and any HACCP documentation, if applicable, in accordance with state laws) Ensure that all staff have current food handler's cards and keep them on file.Keep your health and safety PIC certificate current.Act as PIC (Person in Charge) for health inspections.Maintain superior cleanness through the kitchen and any food storage areas.Follow and adhere to the code of conduct.Ensure compliance with all labor laws, policies, and procedures and address any violations immediately (directly or through management staff).Occasionally, prepare food for photoshoots, media, and promotion.Respond to texts and emails at least twice a day on workdays and reply as needed.On days off, screen incoming messages for emergencies to delegate or refer to as needed.Prioritize appropriately.Create special menus for some holidays, private bookings, and events.May be asked to participate in charitable and philanthropic efforts.Utilize human resources to ensure proper channels, handling, conflict resolution, and risk management.Perform other duties and responsibilities as required or requested by management.SUPERVISORY RESPONSIBILITIES: Oversees Kitchen Employees in the location (s) and is responsible for the department's overall direction, coordination, and evaluation.The position leads and supervises Sous, Kitchen Managers, and leads.Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.QUALIFICATIONS/REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.The requirements listed below are representative of the knowledge, skill, and/or ability required.The Company is an Equal Opportunity Employer.Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.Qualification from a culinary school.5+ years of experience in a similar position.In-depth knowledge of food principles and best practices.Passion for creating incredible food that delights and attracts customers.Manager ServSafe™ certified.Advanced understanding of professional cooking and baking skills Ability to take direction/give direction/delegate.Manage and cultivate a team environment.Work calmly and effectively under pressure.Problem-solving abilities, being self-motivated and organized.Leadership skills with the ability to coach and mentor staff in the department.Demonstrates good judgment, integrity, trust, ethics, and values.Excellent communication skills.(Bi-lingual English and Spanish a Plus, but not required) Good understanding and ease with Microsoft OfficeMust be available to work a flexible schedule, including evenings, weekend shifts, and holidays.Strong communication skills (written and verbal).Ability to use discretion and provide direction to the team.Must thrive in a fast-paced environment.Must have a strong work ethic, trust, integrity, and accountability.Exceptional time management and organizational skills.Ability to provide exceptional guest service that exceeds expectations.Ability to exercise independent judgment.Detail and action oriented.Must be able to follow all safety, health, and sanitation procedures.Certificates & Training:County/state Approved Mgr.Food Handlers State Approved Alcohol Awareness Training Program State-approved Manager Prevention of Sexual Harassment Training PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to perform the essential functions of this job successfully.The Company is an Equal Opportunity employer.Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, this position is regularly required to stand and walk for long periods of time.Regularly lift and/or move up to 25 pounds; frequently lift and/or move up to 35 pounds; occasionally lift and/or move up to 45 to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots and pans, etc.); Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions.Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.WORK ENVIRONMENT: The work environment characteristics described are representative of those a Pastry Chef encounters while performing the essential functions of this job.The Company is an Equal Opportunity Employer.Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.The noise level in the work environment may be moderate, with surrounding areas that may be wet, hot/cold, slippery, or humid.WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY.WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE.THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA.APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA.ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO.Job Posted by ApplicantPro

Job DescriptionBenefits: Bonus based on performance Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off Training & development Vision insurance We are looking for qualified candidates who are passionate about hospitality to join our team!Duties and Responsibilities: Oversees the replacement or repair of all breakage, damage of equipment or furniture. Collaborate with General Manager and Sous Chefs on any menu changes and systems change. Handles all allergy and/or dietary restrictions and modifications. Ensures all food meets the highest quality standards and is served on time. Plans the menu and designs the plating presentation for each dish. Assists in coordinating kitchen staff and assisting as required. Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events. All other duties as assigned. Ideal Candidate: Prior fine dining experience and strip experience preferred Possesses in-depth knowledge of all food menus and the venue. Ensures expediting standards. Possesses practical knowledge of the job duties of all supervised employees. Must have Managers Food Handler Safety Card in Nevada. Must be able to assist with cleaning projects and have hold high standards for cleanliness and food safety. We offer competitive pay, company benefits, and paid time off!

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

Job Description General Description: Plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; review cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget Culinary 1. Develop recipes, menus, and determine best methods for execution 2. Review menus and analyze recipes to determine labor and overhead costs 3. Collaborate with management to assign prices to menu items 4. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience 5. Discuss menu planning and regular daily kitchen agenda with kitchen staff Training, Development, and Management of Kitchen Staff 6. Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes 7. Provide hands on teaching and training for kitchen staff 8. Develop and implement strategies for improving staff performance and food quality 9. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day 10. Interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff 11. Enforce restaurant uniform and grooming standards, and jewelry policy. Manage Kitchen Operations 12. Oversee operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts 13. Follow all health and safety regulations maintain hygiene and kitchen sanitation 14. Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations 15. Manage daily tracking of invoices, revenue, and labor to meet financial targets 16. Manage vendors orders, product specifications, and delivery schedules 17. Manage kitchen equipment maintenance and repairs 18. Review work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the kitchen 19. Manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and budgeted 20. Estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased Guest Relations 21. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor. 22. Professionally resolve guest complaints with food or service Promote Restaurant Through Social Media Engagement and Digital Marketing Channels 23. Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories 24. Share the restaurant’s Facebook posts through its own channels to promote brand awareness. 25. Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts 26. Actively engage with customer review sites such as Yelp. 27. Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc. 28. Perform all other job-related duties as requested. Administrative and Legal 29. Ensure all permits and licenses are maintained, up to date and posted, as required by law 30. Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor 31. Monitor and take measures to minimize potential contractual, safety, and employment liability 32. Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources 33. Ensure that employees have all required certification validated (Sherriff Card, Health Card, TAM Card – Alcohol Awareness) 34. Respond to all government agency inquiries. KNOWLEDGE/SKILLS/ABILITIES: Knowledge of food health and safety regulations Knowledge of menu and resource planning for high end restaurants Knowledge of seasonal ingredients and recipes Knowledge of flavor conformity and palatability of dishes Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts Ability to effectively communicate in English, both verbally and in writing Ability to manage kitchen operations and supervise staff Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team members Ability to work varied shifts, including weekends and holidays as needed Ability to interpret a profit and loss statement Ability to stay focused and make quick decisions while working under a fast paced and time pressured environment Ability to maintain a clean and professional appearance at all times QUALIFICATIONS: • Prior experience as an Executive Chef and developing recipes and menus in a high volume restaurant • Prior kitchen management experience • High school diploma or equivalent • Must possess a Food Handler Safety Training Card

City Las Vegas State NV Shift Varies Type of Shift Full Time Department Food & Beverage Asst Room Chef Arizona Charlie's Decatur (Las Vegas, NV) Description: Responsible for the assigned day to day operation(s) and direct supervision of all activities within the kitchen and back of house of the culinary departments. Ensure daily operations and experiences meet guest expectations. Appropriately respond to and manage any escalated departmental concerns and guest and/or employee challenges. Assist the Executive Chef with the development and execution of the division's strategic plans.Essential Functions and Responsibilities:+ Hire, train, develop, measure performance, discipline, and schedule department staff+ Assist the Executive Chef with leading the tactical execution of strategic initiatives under the direction of division leadership+ Enforce standards of service within assigned department(s) and ensure achievement+ Monitor and control labor within the department while maintaining adequate coverage in the department based on business demands+ Maintain knowledge of all recipes to ensure food preparation is correct and of high quality+ Ensure all plates that leave the kitchen meet the recipe specs and plate presentation guidelines of the room+ Ensure proper handling, preparation, storage, portioning and presentation of food+ Ensure the kitchen area remains clean at all times+ Order and maintain all food and beverage supplies, ensuring proper expense controls, when assigned+ Ensure all food is served and prepared within health, safety and sanitation guidelines+ Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company's guest service culture standards+ Perform other duties as assignedRequirements:Qualifications+ Minimum 2 years' experience in a leadership position in a F&B venue or restaurant performing same or similar job duties preferred+ Experience using collaborative leadership and team building techniques to develop and facilitate a positive working environment+ Proven successful experience maintaining staffing and labor costs preferred+ Understanding ordering, forecasting, and scheduling preferred+ Previous experience with point-of-sale systems, computers and calculators+ Ability to manage multiple tasks and remain calm in a very high-paced, busy environment+ Previous experience exercising sound judgment when dealing with difficult guest situations+ Experience overseeing and maintaining a professional workplace+ Previous gaming experience preferred+ At least 21 years of age+ Graduate of a culinary arts program preferred+ Ability to communicate effectively in English+ Bi-lingual in Spanish a plus+ Obtain and maintain all work cards as required by the company+ Verify right to work in the United StatesWork Cards+ Clark County Health cardPhysical Requirements+ Ability to push and/or pull up to 100 lbs.+ Frequently lift and/or carry up to 50 lbs. at floor, knee, waist, and/or chest levels+ Occasionally sit+ Frequently bend, reach, twist, squat, kneel, and communicate via radio+ Constant use of hearing and vision, walk, stand, communicate using a paging system, distinguish between shades of color, taste, and use tools or equipment requiring a high degree of dexterityWork Environment Potential Conditions+ Indoor+ Smoky and noisy+ Slippery surfacesDisclaimerThe 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. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodationReturn to Search (AppJobSearch1.jsp)