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

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.

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 & locationArcis 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.

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.

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)

The primary responsibility of the Chef Tournant - Paiza is to maintain quality control to ensure all products are served according to procedures and to the guests' satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.Essential Duties & Responsibilities:* Review and approve food orders from warehouse for delivery (as required for special order items).* Troubleshoot unexpected or unusual situations in the kitchens.* Train and update kitchen employees with regard to all applicable policies and procedures.* Plan, organize and supervise the daily production of the kitchen.* Supervise the record keeping of all required documentation set forth by SNHD guidelines.* Rotates food in coolers and freezers. Dates all new products.* Assists other cooks during peak periods.* Maintains organization, cleanliness and sanitation of work areas and equipment.* Safety is an essential function of this job.* Consistent and regular attendance is an essential function of this job.* Performs other related duties as assigned.Additional Duties & Responsibilities:Company Standards of ConductAll The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct.Additional Duties & Responsibilities:Additional Duties & Responsibilities:Minimum Qualifications:* 21 years of age.* Proof of authorization/eligibility to work in the United States.* High School Diploma or equivalent.* Must be able to obtain and maintain a valid Health Card and any other certification or license, as required by law or policy.* 5 years' experience in a high-volume hotel/casino environment is required.* Previous experience in a high-volume kitchen in a 4- or 5-star resort or hotel is strongly preferred.* Excellent knowledge of basic kitchen equipment.* Must have a firm knowledge of the Chinese/ Asian Cuisine.* Maintain high standard of all food preparation and hygiene in Chinese / Asian Cuisine.* Knowledge of Chinese spices and cooking tools.* Responsible for leading & driving Chinese Kitchen operations, including staff and the kitchen facilitates and cost control to ensure the maximum profit.* Advanced knife handling, saute, fry, steam, and wok experience.* Ability to read and write in Chinese, translate, and execute recipes, excellent interpersonal service. skills, organization skills to plan time effectively, work without direct supervision is required.* Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.* Must be able to work varied shifts, including nights, weekends and holidays.Physical Requirements:Must be able to:* Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned.* Physically access all areas of the property and drive areas with or without a reasonable accommodation.* Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.* Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.* Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.* Work in a fast-paced and busy environment.* Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

The primary responsibility of the Chef Tournant - Paiza is to maintain quality control to ensure all products are served according to procedures and to the guests' satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.Essential Duties & Responsibilities: Review and approve food orders from warehouse for delivery (as required for special order items). Troubleshoot unexpected or unusual situations in the kitchens. Train and update kitchen employees with regard to all applicable policies and procedures. Plan, organize and supervise the daily production of the kitchen. Supervise the record keeping of all required documentation set forth by SNHD guidelines. Rotates food in coolers and freezers. Dates all new products. Assists other cooks during peak periods. Maintains organization, cleanliness and sanitation of work areas and equipment. Safety is an essential function of this job. Consistent and regular attendance is an essential function of this job. Performs other related duties as assigned. Additional Duties & Responsibilities:Company Standards of ConductAll The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct.Additional Duties & Responsibilities:Additional Duties & Responsibilities:Minimum Qualifications: 21 years of age. Proof of authorization/eligibility to work in the United States. High School Diploma or equivalent. Must be able to obtain and maintain a valid Health Card and any other certification or license, as required by law or policy. 5 years' experience in a high-volume hotel/casino environment is required. Previous experience in a high-volume kitchen in a 4- or 5-star resort or hotel is strongly preferred. Excellent knowledge of basic kitchen equipment. Must have a firm knowledge of the Chinese/ Asian Cuisine. Maintain high standard of all food preparation and hygiene in Chinese / Asian Cuisine. Knowledge of Chinese spices and cooking tools. Responsible for leading & driving Chinese Kitchen operations, including staff and the kitchen facilitates and cost control to ensure the maximum profit. Advanced knife handling, saute, fry, steam, and wok experience. Ability to read and write in Chinese, translate, and execute recipes, excellent interpersonal service. skills, organization skills to plan time effectively, work without direct supervision is required. Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. Must be able to work varied shifts, including nights, weekends and holidays. Physical Requirements:Must be able to: Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned. Physically access all areas of the property and drive areas with or without a reasonable accommodation. Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts. Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts. Ability for prolonged periods of time to walk, stand, stretch, bend and kneel. Work in a fast-paced and busy environment. Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

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 SearchReturn to SearchIf you need reasonable accommodation to complete the on-line application, please contact the Employment Team office at (702)380-7688.We are committed to providing equal employment opportunities.Click here to see our EOE statement.To review our privacy policy, please click here

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 & EXPERIENCEHigh 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.

Reporting to the Executive Chef, the Sous Chef's primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests' expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.Core Job Responsibilities: Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen. Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products. Oversees product consistency and makes necessary modifications according to business needs. Monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification. Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning. Maintains the overall cleanliness and equipment maintenance of outlet. Assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef. Practices, models, and enforces proper food handling techniques on a daily basis, following all health and safety standards. Utilizes proper food handling techniques in accordance with local health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation. Maintains budgeted labor costs by scheduling and staffing for appropriate business levels, including monitoring and minimizing overtime according to labor and departmental standards. Maintains budgeted food costs, including monitoring and minimizing waste and production according to departmental standards. Manages human resource responsibilities including performance management, and ensures staff motivation through recognition and engagement, including monitoring training of new employees to help them achieve higher goals. The Sous Chef performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks and assignments that contribute to the mitigation or response to any public health emergency. Perform other job duties as requested. Qualifications: Must be at least 21 years old. High school diploma or equivalent. Minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation. Minimum of two (2) years of management experience. Minimum of five (5) years of Asian Culinary Knowledge, to include experience with Mandarin or Cantonese Wok. Basic Computer Knowledge. Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above. Demonstrated experience developing department goals and action plans in accordance with property and overall company goals. Must be able to obtain a Health Card Physical Demands: Work is performed in an office and kitchen setting. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke The noise level in the work environment is usually moderate to loud. Constant contact with executives, department management, employees, and guests. Prolonged sitting or standing and mobility. Balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, repetitive motions Lift, carry, push, pull or otherwise move objects and/or move up to 50 pounds occasionally Eye/hand coordination. Use of standard office equipment. Ability to distinguish letters, numbers, and symbols Equal Opportunity Employer:Palms 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.Palms, its affiliates and subsidiaries will make reasonable accommodations in compliance with applicable law.We are committed to making a work environment where the growth and well-being of our team members is the top priority. Join our team today!We are committed to making a work environment where the growth and well-being of our team members is the top priority. Join our team today!

The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef.Culinary Leadership 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 TFG Culture Seek out opportunities to communicate ThinkFoodGroup'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 TFG community for support as needed.Skills & KnowledgePosition requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.Requires developed communication skills, both verbal and written.Most tasks are performed independently or in a team environment with the employee acting as a team leader.Ability to maintain compliance with all local, state and federal laws and regulations.Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees' performance in a fair and consistent manner.Extensive knowledge of food industry, restaurants and competitive markets.Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.Abilities & Working 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.

MUST APPLY IN PERSON : 2985 Las Vegas Blvd S, Las Vegas, NV 89109 The Sous Chef isresponsible for managing, producing and directing the daily production for the Las Vegas Restaurant. To be a team leader by example, continually emphasizing day to day communication skills and commitment to excellent cuisine.Qualifications: Five or more years in hotel restaurant/casino outlets or individual restaurants pertaining to the specialized high volume area Must be familiar with all aspects of the particular cuisine for said area (Continental cuisine, etc.). Culinary background must have an emphasis on high volume, quality cuisine as well as teambuilding, interpersonal and managerial skills. Working knowledge of computers, including Microsoft Word and Excel. Come join the Peppermill Restaurant and Fireside Lounge in Vegas and be a part of a timeless must-visit stop at the Las Vegas strip!We offer a competitive benefits package which includes comprehensive medical, dental and vision after 90 days of employment.MUST APPLY IN PERSON : 2985 Las Vegas Blvd S, Las Vegas, NV 89109

Job Summary: The Sous Chef manages the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed.Essential Job Functions:• Interact with other Department Heads to help operations proceed smoothly• Encourages and motivates employees• Be accessible and available to employees• Consistently demonstrate excellent people skills when dealing with employees and guests• Assist with administering, coordinating and distributing information to all kitchen employees.• Maintain accurate paperwork for scheduling, payroll and employee records• Provide Human Resources with the necessary information to keep personnel files current• Observe employee performance in assigned kitchen(s)• Ensure employees adhere to established policies and procedures• Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kitchen employee performance reviews• Ensure kitchen cleanliness and quality physical appearance of each kitchen.• Ensure a neat, clean and safe working environment• Organize and maintain food storage, rotation and utilization• Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints• Assist with ordering food products and ensuring the quality of these products• Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation• Demonstrate to Line staff how to properly prepare menu items• Demonstrate to Prep staff and Butchers how to properly prepare and store food items• Direct and oversee the daily activities of assigned kitchen(s) which could include:o Main Kitcheno Prep or Appetizer kitcheno Banquetso Butcher Shopo Garde Manger• Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens• Complete food ordering and approve requisitions• Assist with developing, implementing and maintaining new recipes, presentations and products• Implements daily "special" menu at the direction of the Executive Chef or Executive Sous Chef• Identify and communicate suggestions to the Executive Chef or Executive Sous Chef for policies and procedures to improve the operation• Present needs of the department to the Executive Chef, Executive Sous Chef and Sous Chef• Complete special projects as directed bye the Executive Chef or Executive Sous chef• Assist in the job duties and responsibilities of kitchen employees when business dictates• Assists with creating, implementing and monitoring action plans to minimize costs to ensure that budgetary goals are met• Maintains established food par levels and accurate paperwork for inventory• Performs other related duties as assigned or requestedSupervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Group policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human resources, addressing complaints and resolving problems.Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education:• Technical Culinary Diploma or two years of related experience and/or training, or equivalent combination of education and experienceRequired Experience:• Minimum 2 years cooking experience in a high-volume / highest quality operation (as judged by Executive Chef or Food and Beverage Director)• Social Banquet experience a plus• One year prior inventory/cost control experience• Well-rounded food background with extensive knowledge of all kitchen equipment• Computer skills helpfulKnowledge, Skills, & Abilities:• Effective verbal and written communication skills and math analyzation skills• Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals• Ability to write routine reports and requisitions.• Ability to speak effectively before groups of customers or employees of organization• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals• Ability to calculate and apply figures and amounts in recipe and labor costing and control• Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques• Demonstrated operational logical: multi-unit prioritazion skills• Strong interpersonal staff relations and leadership skills• Demonstrated proficiency in butchery, pastry and garde mangerPhysical Requirements: The physical demands described here are representative ofthose that must be met by an employee to successfully perform the essentialfunctions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to performthe essential functions.While performing the duties of thisjob, the employee is regularly required to stand; walk; use hands to finger,handle, or feel objects, tools, or controls, reach with hands and arms; talk orhear; and taste or smell. The employeeis occasionally required to stoop, kneel, crouch, or crawl.The employee must regularly lift and/ormove up to 10 pounds, frequently lift and/or move up to 25 pounds, andoccasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision,distance vision, color vision, peripheral vision, depth perception, and theability to focus.Work Conditions: The work environment characteristics described here arerepresentative of those an employee encounters while performing the essentialfunctions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to performthe essential functions.While performing the duties of thisjob, the employee regularly works near moving mechanical parts and is regularlyexposed to extreme heat. The employee isoccasionally exposed to extreme cold.The noise level in the work environmental is usually loud.The physical demands and work environment characteristics described hereare representative of those that must be met by an employee to successfullyperform the essential functions of this job. Reasonable accommodations may bemade to enable individuals with disabilities to perform the essentialfunctions.Thisjob description should not be interpreted as all-inclusive; it is intended toidentify major responsibilities and requirements of the job. The employee inthis position may be requested to perform other job-related tasks andresponsibilities than those stated above.WolfgangPuckGroup is an Equal Opportunity Employerand does not discriminate against applicants due to race, ethnicity, gender,sexual orientation, veteran status, or on the basis of disability or any otherfederal, state or local protected class. If you'd like more information aboutyour equal employment opportunity rights as an applicant under the law, pleaseclick here: EEOC Poster.

Responsible for regularly managing and directing the work of BOH team members which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves employee complaints; decides upon termination and other discipline of employees reporting to the Sous Chef; and is responsible for inventory, variances, and ordering with respect to the BOH Department.ORGANIZATIONAL RELATIONSHIPS:Positions that report directly to this position: Generally, all BOH hourly positions other than cooks; in larger-volume restaurants with more employees, cooks/designated cooks may also directly report to the Sous Chef.DUTIES & RESPONSIBILITIES: In the absence of the Chef, the Sous Chef is responsible for managing and directing the work of all BOH departments. Responsible for exercising discretion and independent judgment with respect to the BOH Department, as assigned, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances. Assists in controlling food costs by ensuring properly billed, received product, and investigating variances. Assists in controlling labor costs. Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook). Performs job functions of other management personnel in their absence and/or in addition to them. Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action. Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems). ASSIGNMENT, REVIEW AND APPROVAL OF WORK: The Sous Chef assigns, directs, reviews, and approves work for Dishwashers, Receivers, Cleaning Personnel, and cooks and other BOH team members while working in the restaurant. The Sous Chef determines appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and makes cuts (allows employees to leave early) as appropriate. RESPONSIBILITY AND DECISION-MAKING AUTHORITY: In addition to having direct decision-making authority to manage and direct the work of certain BOH personnel, including hiring, disciplining, and terminating, the Sous Chef participates in interviewing/selecting other team members and makes hiring recommendations. Completes and conducts performance appraisals for BOH personnel reporting to the Sous Chef as well as other BOH team members as directed by the Chef. Disciplines other BOH team members. Ensures Company recipes are adhered to, and approved products are utilized. Authorizes and assigns overtime. Exercises discretion and independent judgment with respect to decisions involving the management and operations of BOH Departments as assigned. QualificationsSKILLS & COMPETENCIES: Leadership qualities including, but not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and Company personnel. Good judgment, the ability to make independent decisions without direction from others and to solve any problems arising in the course of performing the work. Excellent guest service skills. Ability to understand guest needs and ask questions to expedite the handling of requests. MINIMUM EDUCATION & TRAINING: Culinary degree or certificate preferred; high school diploma required. Prior work experience in a restaurant or hospitality position required. ENVIRONMENTAL WORKING CONDITIONS: Restaurant generally open 7 days a week; 365 days per year. Sous Chefs usually work 50-55 hours a week. Sous Chefs must have the ability to exert fast-paced mobility for entire shifts. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds. Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors. Significant working time spent in the kitchen interacting with employees. GENERAL: This position is a full- time position. This is a management/supervisory position and subject to transfer to other locations. ServSafe Food Certification required.

We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide. Nusr-Et boasts an extensive international presence, with 32 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture.Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et.The Sous Chef is responsible for assisting the Executive Chef and ensuring the smooth operation of the kitchen. Overseeing that all the other chefs are preparing the dishes according to the authentic standard recipes and ensuring the guests' satisfaction is consistent with company standards.What do we look for? Ability to train and develop team members. Ability to work effectively in a team environment and take initiative. Analytical skills. Computer skills (word processing, spreadsheet, and presentation software). Self-motivated individual with excellent written, verbal, and organizational skills. Ability to work independently and with others. Ability to work independently by prioritizing workload and meeting deadlines. Must be flexible and able to work with a variety of people. Ability to handle stressful situations and to prevent and/or handle emergency situations. Ability to multitask in high pressure situations based on company requirements. What will you work on? Ensures that the kitchen's operational budget is strictly adhered to, and all costs are strictly controlled. Achieves or improves projected profitability of the kitchen. Monitors the kitchen's operating costs and takes corrective action where necessary to reduce expenditure. Ensures that all the chefs attend regular training in knife skills and recipes. Monitors employee morale and provides mechanisms for performance feedback and development. Ensure that all sections are prepared and ready for service at each meal period. Assists and supports each section area, ensuring the flair, creativity and quality standards for which the Company is renowned. Ensures that waste of all food items during food preparation is kept to a minimum. Assists and trains the chefs in the preparation of all dishes. Ensures the proper storage of all food items according to health and safety regulations. Assists in maximizing employee morale and productivity. Is aware of and abides by all food hygiene laws and regulations purporting to the preparation and service of fresh fish. Works in any section of the kitchen when necessary or as requested by the Executive Chef. Is familiar with all sections of the kitchen to facilitate the flexible use of employees. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. Ensure that workstations are cleaned down at the end of a meal period and food is stored away in the appropriate manner. Ensures kitchen and food preparation areas are left clean and sanitized when unattended. Effectively oversees and directs the restaurant in a smooth and operational manner. Manages all staff members in the agreed standard of food service during shift. Guides and leads by example in all areas of restaurant conduct. Liaises and co-operates effectively with all other associated members of staff in relation to all aspects of the production and service of food. Trains and develops employees, ensuring they have the necessary skills to perform their duties. Promotes the safe use of the restaurant, its equipment and building. Responds to any changes in the restaurant as dictated by the needs of the operations and the company. What's in store for you? Daily breakfast and lunch provided Health Insurance, Vision Insurance, and Dental Insurance covered 100% by Nusret Steakhouse, for employee only Short Term and Long-Term Disability Life Insurance 1 X your salary PTO - 80 hours accrued Reimbursem*nt of any certifications required by the company

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

Take your cook job to a Benihana Chef CAREER. At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success.Job Summary:Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of the restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintain the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders.Qualifications:* Minimum of 1-year experience in cooking strongly required.* Ability to maintain a professional and courteous demeanor during stressful and/or busy times.* Ability to entertain and perform in front of guests is strongly desired.* Must be able to work as part of a team and recognize the importance of each team member's role in the guest dining experience.* Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used.* Knowledge of industry standards on food storage and handling techniques is highly desirable.* Exercise sound judgment and possess good problem-solving skills.* Previous experience in the restaurant or hospitality industry required.* Where applicable, holds a state and/or local food handlers card.* Must be 18 years of age or older or in accordance of state law.* High School diploma or GED preferred. Equivalent combination of education/experience will be considered.* Must be eligible to work in the United States.* Must be able to work different shifts, including holidays, nights and weekends. Must be able to work overtime as required.Here are some of the sizzling benefits of working for us:* Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course.* Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.* Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day.* Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family.* Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips!We are an Equal Opportunity Employer. Please note this is not the full job description.

CAMERON MITCHELL RESTAURANTSis seeking aSOUS CHEFto join Ocean Prime Las Vegas! Located at the bustling and iconic corner of Las Vegas Boulevard and Harmon Avenue, in between Aria and The Cosmopolitan, across from The Shops at Crystal and Paris, Ocean Prime Las Vegas is the anchor restaurant in the 63 Las Vegas development. The restaurant is over 14,000 square feet with a nearly 2,500 square-foot rooftop terrace, and includes over 400 seats, three bars, and three private dining rooms. Guests experience stunning settings and vibrant energy complemented by truly genuine hospitality and indulge in an impressive menu of seafood and prime cuts of steak, signature co*cktails, and a Wine Spectator-honored wine list. Come join our amazing team!www.cameronmitchell.com and www.ocean-prime.comWhat We Offer Competitive Wages and continued leadership development Health, Dental, Vision Insurance on First Day. Short Term and Long Term Disability 3 weeks' vacation, plus sick days, (prorated first year) Employee Assistance Program Life Insurance 401(k) with 4% match Manager Dining Allowance Annual Meetings at our Home Office location in Columbus, Ohio. Opportunities for advancement, 80% of all positions promoted from within Relocation Assistance And More! What We Are Looking For A genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity "Yes, is the Answer!" Mentality Those that value teamwork, family, and community 3-5 years' experience working as a Sous Chef or above Proven success working in a high-volume upscale restaurant Strong passion for culinary excellence and service Knowledge of kitchen and restaurant systems Essential Responsibilities: include the following and other responsibilities that may be assigned:1. Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times.2. Maintains, supports and promotes CMR Culture and philosophies.3. Understand and protect the financial assets of the company at all times.4. Control cost and maximize revenue5. Communicate in a timely and professional manner with the five major groups CMR does business with.6. Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant.7. Establishes quality standards for menu items and for food production.8. Assist in controlling all costs pertaining to the kitchen.9. Maintain sanitation of restaurant to exceed Health Department standards.10. Maintains proper security of all restaurant personnel and guest property.Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.Salary range $60,000 - $80,000 based on experience.Cameron Mitchell Restaurants is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates.

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines.Qualifications:Food and Beverage 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.

Job Summary: The Sous Chef manages the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed.Essential Job Functions:• Interact with other Department Heads to help operations proceed smoothly• Encourages and motivates employees• Be accessible and available to employees• Consistently demonstrate excellent people skills when dealing with employees and guests• Assist with administering, coordinating and distributing information to all kitchen employees.• Maintain accurate paperwork for scheduling, payroll and employee records• Provide Human Resources with the necessary information to keep personnel files current• Observe employee performance in assigned kitchen(s)• Ensure employees adhere to established policies and procedures• Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kitchen employee performance reviews• Ensure kitchen cleanliness and quality physical appearance of each kitchen.• Ensure a neat, clean and safe working environment• Organize and maintain food storage, rotation and utilization• Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints• Assist with ordering food products and ensuring the quality of these products• Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation• Demonstrate to Line staff how to properly prepare menu items• Demonstrate to Prep staff and Butchers how to properly prepare and store food items• Direct and oversee the daily activities of assigned kitchen(s) which could include:o Main Kitcheno Prep or Appetizer kitcheno Banquetso Butcher Shopo Garde Manger• Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens• Complete food ordering and approve requisitions• Assist with developing, implementing and maintaining new recipes, presentations and products• Implements daily "special" menu at the direction of the Executive Chef or Executive Sous Chef• Identify and communicate suggestions to the Executive Chef or Executive Sous Chef for policies and procedures to improve the operation• Present needs of the department to the Executive Chef, Executive Sous Chef and Sous Chef• Complete special projects as directed bye the Executive Chef or Executive Sous chef• Assist in the job duties and responsibilities of kitchen employees when business dictates• Assists with creating, implementing and monitoring action plans to minimize costs to ensure that budgetary goals are met• Maintains established food par levels and accurate paperwork for inventory• Performs other related duties as assigned or requestedSupervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Group policies and applicable laws. Responsiblities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human resources, addressing complaints and resolving problems.Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education:• Technical Culinary Diploma or two years of related experience and/or training, or equivalent combination of education and experienceRequired Experience:• Minimum 2 years cooking experience in a high-volume / highest quality operation (as judged by Executive Chef or Food and Beverage Director)• Social Banquet experience a plus• One year prior inventory/cost control experience• Well-rounded food background with extensive knowledge of all kitchen equipment• Computer skills helpfulKnowledge, Skills, & Abilities:• Effective verbal and written communication skills and math analyzation skills• Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals• Ability to write routine reports and requisitions.• Ability to speak effectively before groups of customers or employees of organization• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals• Ability to calculate and apply figures and amounts in recipe and labor costing and control• Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques• Demonstrated operational logical: multi-unit prioritazion skills• Strong interpersonal staff relations and leadership skills• Demonstrated proficiency in butchery, pastry and garde mangerPhysical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability