Chef Jobs in Las Vegas, NV

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Sous Chef of Banquets is involved with all aspects of the Club/Lodges Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items. This role pays an hourly rate of $85,000 to $105,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until June 6, 2025. Responsibilities Provide guidance and direction for all day-to-day event operations Assist in the hiring, training, coaching, and development of banquet Culinary staff Plan and manage the procurement, production, preparation, and presentation of food Ensure that all BOH operations adhere to proper safety and sanitations standards Understand and operate within cost guidelines and targets Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards Work with the front of house team to ensure proper execution of events Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms Ordering, receiving and proper rotation of food and kitchen goods. Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by the Culinary Director which are produced within ClubCorp's quality standards guidelines. Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc. Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc. Supporting Employee Partners and participating in daily and weekly management meetings Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Qualifications About you: • 3-5 years as line cook with 1-2 in a leadership role • Prefer culinary training • Health & Sanitation Card • Ability to communicate and follow instructions. • Indoor environment, fast pace Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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 JOB CODE: 1000140

About US Eiffel Tower, located in the Paris Hotel & Resort in Las Vegas, is renowned for its updated French cuisine by acclaimed Chef J. Joho. Eiffel Tower Restaurant is Hiring Now: EXECUTIVE SOUS CHEF! Lettuce Entertain You Restaurants is looking for a Executive Sous Chef with 2 years of Executive Sous Chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Oversee all mid- and closing kitchen duties and contribute to inventory, ordering and controlling food and labor costs Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Perform regular line checks throughout the day to ensure quality of all menu items Purchase and order food product and supplies for the restaurant including daily product order Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 4+ years of Executive Sous Chef experience in a full-service restaurant Ability to lead and manage the kitchen staff Salary Range USD $75,000.00 - USD $95,000.00 /Yr.

Job Details Al Solito Posto - Las Vegas, NV Full Time $70,000.00 - $80,000.00 Salary AnyJob Posting Date(s) 03/03/2025 04/03/2025Description The Chef De Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team-oriented work environment. Essential Job Functions: Work with Restaurant Manager and front of the house staff to ensure positive guest experience. Ensure quality food product and presentations Teach and develop staff while serving a consistent product with pride Maintain food cost, labor cost and expenses within budget guidelines Meet attendance guidelines and adheres to regulatory, departmental and Company policies Cook and create new, innovative and imaginative recipes React quickly and resolve problems Support and foster loyalty and conduct business in a professional manner at all times Read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals Write routine reports, purchase orders, menus and correspondence Communicate to groups of customers or employees of the organization Handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Able to understand and comply with all safety regulations and rules Qualifications Preferred Qualifications: Able to manage team of employees Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount Ability to maintain and further develop the standards set by LEV Group Effective communication in English, both verbal and written form in a professional manner Strategic thinking, business acumen, and thoroughness Must present a neat and professional appearance Work requires flexibility to work various shifts Must be able to work in a fast-paced environment, and handle multi-task to be handled undertime constraint Strategic thinking, business acumen with thoroughness Polished leadership and speaking skills Experimental knowledge required for management of people and/or complex problems and food management Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design Preferred Education and Experience: Requires a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry Experience in a Chef de Cuisine or similar role Experience in high volume type of environment Experience in fine dining or semi-fine dining Degree in Culinary Arts and prior experience as an Executive Chef Minimum of three-year experience as line level Supervisor or Chef in specialty room, Casual Dining Food Safety/Manager Certification Provide work cards required for position Physical Requirements: Ability to traverse all parts of the restaurant quickly Ability to stand for prolonged periods of time. In some instances, the entire shift Intermittent periods of sitting at a desk and working on a computer Ability to lift at least but not limited to 50 pounds and if more must be with assistance Read and visually verify information in a variety of formats (e.g., small print) Visually inspect tools, equipment, or machines (e.g., to identify defects) Ability to move quickly turning from left to right or right to left Flexibility in the wrist to scoop, twist, push, pull, lift, and bend Reach overhead and below the knees, including bending, twisting, pulling, and stooping Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10° F The LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations. WE ARE AN EQUAL OPPORTUNITY EMPLOYER At LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. If you need assistance or an accommodation due to a disability, please contact us at ************.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the front-line management of the kitchens and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinate the purchases of all food and develops menus, maintaining approved food costs and labor costs. Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures. Establish daily staff priorities and assigns production and prep tasks to staff to execute. Ensure menu items are prepared following recipes and yield guidelines. Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner. Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. Develop new menu items, test and write recipes. Oversee and direct the training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Qualifications High school diploma or equivalent vocational training certificate. Certification of culinary training or apprenticeship. Two (2) years of experience in a similar position preferred. Must be able to stand and/or walk for extended periods of time. Must have excellent customer service, communication, and interpersonal skills. Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

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

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Tavern Chef Pay: Salary Outlet: WSKY Benefits: Yes Company: Terrible Herbst Inc. SNHD Card: Required TAM Card: Required Non-Gaming/Gaming Card: Required Join Our Team: Provide exceptional service and personalized experiences to every guest every time. Terrible Herbst has a long and rich history of guest service, with an emphasis on providing high-quality hospitality and a deliberately different experience to every customer at a fair price. We are looking for people to join our team that exemplify our aligned Core Values: Integrity, Passion, Caring, Professionalism and Learning. Terrible Herbst Inc. and WSKY strive to be a valued and special part of our customer's daily lives. Description: The Tavern Chef is responsible for assisting the General Manager with the overall (financial and operational) performance of the restaurant. They are responsible for the ongoing development of their hourly team ensuring that they have a full understanding of Terrible Herbst's Inc./WSKY operational standards, policies and procedures. It is important that the Tavern Chef can effectively demonstrate these standards, policies and procedures. The Tavern Chef must help build a team that provides instant guest recognition and satisfaction, maintain excellent service standards, top-quality food and follow all Southern Nevada Health Department guidelines and codes. They will also be key drivers in continuous sales that increases and maximizes profits. Responsibilities: Oversees all facets of restaurant operations Assists with the training of their team members Responsible for the fiscal budget, must meet or exceed all budget requirements Focuses on Guest Experience and ensures every guest receives a deliberately different experience that caters to their needs. Responsible to meet all Health Department and TAM regulations and maintain standards throughout the hours of operation Coaches, counsels and disciplines those team members that fall behind on company standards Works in collaboration with the Back of the House operations and FOH Understands and becomes the subject matter expert on the Point of Sales system and any other restaurant computer software Familiar with beverage and food ordering, setting and maintaining par levels Any and all other responsibilities given within the scope of the job description Qualifications: Required Must have a high school diploma or equivalent 2 to 3 years of Chef/Sous experience preferred 3 to 5 years of food and beverage service industry experience Open availability, must be able to work all shifts, holidays and weekends Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, par levels/daily and monthly inventory, sanitation and health codes and security Must have an understanding in Profit and Loss Statements preferred Demonstrated ability to manage operating costs in accordance with budgets Familiarity with restaurant management software and POS Must demonstrate honesty and integrity inside and outside the workplace Ability to obtain and maintain food handler's certification card, TAM and Non-Gaming Card Must possess computer literacy skills Must be able to lift 45 lbs. Excellent leadership skills Must have a passion for coaching and developing others Comfortable setting priorities and delegating tasks as needed Extremely organized and detailed oriented Strong interpersonal and communication skills Must strive for a 100% of customer satisfaction If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

As an Executive Sous Chef, you will have the satisfaction of providing supportive leadership to kitchen staff throughout food Service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and take on additional responsibilities in the Executive Chef's absence to ensure that kitchen staff has proper direction. With your attention to detail and high personal standards you will cater to guests' sophisticated tastes, helping create a dining experience they will savor long after they have taken the last bite. Duties/Responsibilities: Duties include, but are not limited, to the following: 1. Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability. Represent the commissary kitchens in divisional, property or corporate meetings. 2. Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of the kitchens. Responsible for completion of all company compliance training by the commissary kitchen staff. 3. Manages Human Resources responsibilities for commissary kitchens to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements. 4. Interacts with internal/external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action. Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality. 5. Maintains excellent knowledge of property's food & beverage products, menu items and equipment used to perform duties. 6. Assist in development of seasonal menu, recipes and proper execution or process as directed by executive chef. 7. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. 8. Conduct hands on teaching and kitchen training. 9. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience. 10.Communicates effectively and professionally with vendors orders, product specifications, and delivery schedules. 11. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the venue floor. 12. Maintain positive guest relations at all times. 13. Following all health and safety regulations maintain hygiene and kitchen sanitation. 14. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day. 15. Meet with Executive Chef regularly to discuss menu and regular daily kitchen agenda. 16. Assist in planning strategies for improving staff performance and food quality. 17. Manage daily tracking of invoices, revenue and labor to meet financial targets. 18. Assist with employee life cycle from interviewing through separation. 19. Conforming to the department grooming standards, uniform or attire, and jewelry policy. 20. Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members. 21. Perform all other job-related duties as requested. Required Skills/Abilities: · At least 1 year of experience as an Executive Sous Chef · At least 1 year of experience in union environment · At least 1 year of experience in banquets, high-volume kitchens, and/or food halls · Have interpersonal skills to deal effectively with all business contacts. · Professional appearance and demeanor. · Work varied shifts, including weekends and holidays. · High school diploma or equivalent. · Able to effectively communicate in English, in both written and oral forms. · Basic computer skills and experience with POS systems. · Knowledge of different types of tendering guest checks. · Positive attitude, self-motivated, energetic and is a willing learner. · Ability to professionally interact with C-Level Executives · Ability to interpret and make sound decisions on a P&L · Ability to follow directions makes quick decisions, and keep organized while under pressure. · Knowledgeable about health and safety regulations. · Must possess a Food Handler Safety Training Card Required Certifications: · Food Handler Safety Training Card · TAM Card

We love great craft beer. We want everyone to be as passionate about it as we are - and our bars are at the heart of that mission. You'll help us deliver an amazing beer and customer experience every shift so, because we expect great things from you, we give great things back. HOP STOCK | We believe in sharing our success with our crew and have a unique Hop Stock benefit for our salaried team. That means you share in our success, and if we grow strongly, we win together. UNICORN FUND | Our BrewDog Bars now share 10% of their profits with our fantastic crew. We're setting the bar high for the hospitality industry and giving you even more reasons to do an amazing job. Retirement (401k): BrewDog wants to make sure you, your family, and pups are covered long-term. Safe Harbor Matching Contributions: BrewDog matches 100% of your elected deferral, up to 6% of your compensation. 4-WEEK SABBATICAL| After every 5 years here you will receive an additional 4 weeks off to spend doing whatever you want. STAFF DISCOUNT | 25% off in bars, 30% off online and 50% off BrewDog Merch to fill up your fridge and your wardrobe* (*don't put your hoody in the fridge though) BEER TRAINING | We love beer and we want you to love beer too, so we'll support you through the internationally-recognized Cicerone qualifications, so you can love it almost as much as we do. We'll also pay you more for each level you pass. AND A LOT MORE | Okay, deep breath… enhanced sick pay, healthcare, life assurance, high street retail discounts, employee assistanceprograms, enhanced family friendly policies around maternity and paternity leave, holiday days per year, pawternity leave, DE+I and crew forum groups and a “shifty” crew beer at the end of every shift. We're focused on making sure that we, and future generations, have a planet to brew great beer on. Our industry leading techniques help us create and deliver unique beer whilst doing our bit (and others') for the environment. About The Role BREWDOG ARE ON THE HUNT FOR AN EXEC SOUS CHEF! We at BrewDog have one mission. We want to make other people as passionate about great craft beer as we are. Our bars are at the forefront of that mission, delivering amazing beer & customer service at all times. And now, we're looking for a EXEC SOUS CHEF to join our team. At BrewDog, we serve up our super popular burger and wings menu. Food quality, consistency and compliance whilst maintaining a busy kitchen is the key to this role. You'll be in charge of your realm; the kitchen will be your orchestra & you'll be the conductor. Every single item that leaves the kitchen will be a musical note & you'll take pride in it being executed perfectly and on time. You'll lead a team of passionate chefs & kitchen team to develop and grow every day. Our goal is to be the best employer ever & you'll be part of making that happen for your team. You'll be part of an experienced management team alongside a crew of passionate & confident individuals, made up of team in the kitchen, on the floor & behind the bar. About You The purpose of the Executive Sous Chef is to assist the Executive Chef in providing direction andleadership for the Assistant Chefs and the Kitchen team. They share responsibility for: leading the teamto achieve the operational and financial goals of the venue. Leads the back of house team includingsetting a positive and effective flow in the kitchen, overseeing preparations and presentation of serviceand menu items; maintaining recipe, inventory and supply management for the kitchen; monitoring theperformance, scheduling and training of the staff; executing initiatives as implemented by property F&Bleadership; maintaining the facilities in accordance with Brewdog service standards; and ensuring highcustomer satisfaction and an exceptional guest experience. Works closely with the General Manager throughout the day to ensure proper execution of servicepresentation and adequate support and inventory are forecasted according to business levels. ExecutiveSous Chefs should also be fully versed in and capable of performing all positions as needed. Assist,where necessary, with interviewing, selecting, and training staff. THE DAY-TO-DAY: • Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling,inventory control, guest service standards, and execution of menu strategies. • Responsible for execution of policies, operating procedures, training programs, directives, menus,rules and regulations for the restaurant staff. • Oversee assistant chefs and service team to ensure a seamless service experience between kitchenand dining room • Maintains excellent knowledge of venue's food & beverage products, menu items and equipment usedto perform duties • Conduct opening procedures including receiving products, checking invoices, and completingtemperature logs • Understand the operational set up and principle of the restaurant • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards • Manage time for all back of house employees by overseeing breaks and managing labor cuts; assistwith labor scheduling as needed • Assist with budgeting and inventory including counting food and dry goods for inventory • Ensure that hygiene and safety protocols are implemented and enforced to the highest standardincluding upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date,protein handling, and cooling/reheating logs • Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chainissues • Ensure prep is completed properly and to company standards, including making par adjustments,completing quality control checks and making recipe adjustments when necessary • Train new hires on their stations and be willing and available to cover any station on an as-neededbasis • Expedite all food orders during service in order to manage ticket time, control communication with thefront of house team, and ensure quality control standards are met • Conduct closing procedures including overseeing break down of the line and equipment, completinginvoicing and prep lists, appropriate order timing, and conducting employee checkouts • Effectively implement new menu rollouts and educate team members on said rollouts • Promote and enforce safe work practices, maintaining safety standards and procedures in therestaurant and filing appropriate reports for any incidents that occur. Report potential safety hazardsand operational inconsistencies • Complete necessary food and station preparation prior to the scheduled event • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen' • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard • Conduct inventory of ingredients and equipment and placing orders as needed • Assumes responsibility for the quality of products served Facilitates employee meetings and brings suggestions for improvement. • Reports member and guests' feedback to the Executive Chef and any actions that may have beentaken. THE BREWDOG CHARTER WE BLEED CRAFT BEER | This is our true North. WE ARE UNCOMPROMISING | If we don't love it, we don't do it. Ever. WE COUNT TIME IN DOG YEARS | We are ambitious. We are relentless. We take risks. WE CHALLENGE EVERYTHING | We forge our own path. WITHOUT US WE ARE NOTHING | We are BrewDog.

The SHOW comes alive at MGM Resorts International Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests. THE JOB: The Executive Chef manages all aspects of commissary kitchen operations, providing leadership to the culinary team in alignment with the MGM brand. They drive operational and financial goals, oversee recipe, inventory, and cost controls, and manage staff performance, scheduling, and training. They implement F&B initiatives, maintain facilities to MGM Resorts standards, and ensure high customer satisfaction. All duties are performed in accordance with company policies and procedures. THE DAY-TO-DAY: Leads daily commissary kitchen operations, including budgets, labor, scheduling, inventory, guest service standards, and menu strategy to drive profitability. Represents the commissary in divisional, property, or corporate meetings. Executes policies, procedures, pricing, training, and F&B initiatives for the commissary staff. Ensures compliance with health, sanitation, and cleanliness standards and completes all required company training. Manages HR responsibilities, fostering teamwork, performance feedback, recognition, and employee satisfaction. Oversees hiring, training, and succession planning, ensuring diversity and compliance with legal and company policies. Interacts with internal and external guests to ensure satisfaction and product quality. Reviews BEOs, SEOs, and MEOs, and addresses guest feedback. Collaborates with Directors, Executive Chefs, and kitchen teams for seamless execution. Maintains strong knowledge of property food & beverage products, menu items, and kitchen equipment. THE IDEAL CANDIDATE: Bachelor's Degree or equivalent experience 2+ Years of Prior Relevant Experience Works varied shifts including holidays and weekends THE PERKS & BENEFITS: Wellness incentive programs to help you stay healthy physically and mentally Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more Free meals in our employee dining room Free parking on and off shift Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community VIEW JOB DESCRIPTION: ************************************************************************** Are you ready to JOIN THE SHOW? Apply today!

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

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

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Tavern Chef Pay: Salary Outlet: WSKY Benefits: Yes Company: Terrible Herbst Inc. SNHD Card: Required TAM Card: Required Non-Gaming/Gaming Card: Required Join Our Team: Provide exceptional service and personalized experiences to every guest every time. Terrible Herbst has a long and rich history of guest service, with an emphasis on providing high-quality hospitality and a deliberately different experience to every customer at a fair price. We are looking for people to join our team that exemplify our aligned Core Values: Integrity, Passion, Caring, Professionalism and Learning. Terrible Herbst Inc. and WSKY strive to be a valued and special part of our customer's daily lives. Description: The Tavern Chef is responsible for assisting the General Manager with the overall (financial and operational) performance of the restaurant. They are responsible for the ongoing development of their hourly team ensuring that they have a full understanding of Terrible Herbst's Inc./WSKY operational standards, policies and procedures. It is important that the Tavern Chef can effectively demonstrate these standards, policies and procedures. The Tavern Chef must help build a team that provides instant guest recognition and satisfaction, maintain excellent service standards, top-quality food and follow all Southern Nevada Health Department guidelines and codes. They will also be key drivers in continuous sales that increases and maximizes profits. Responsibilities: Oversees all facets of restaurant operations Assists with the training of their team members Responsible for the fiscal budget, must meet or exceed all budget requirements Focuses on Guest Experience and ensures every guest receives a deliberately different experience that caters to their needs. Responsible to meet all Health Department and TAM regulations and maintain standards throughout the hours of operation Coaches, counsels and disciplines those team members that fall behind on company standards Works in collaboration with the Back of the House operations and FOH Understands and becomes the subject matter expert on the Point of Sales system and any other restaurant computer software Familiar with beverage and food ordering, setting and maintaining par levels Any and all other responsibilities given within the scope of the job description Qualifications: Required Must have a high school diploma or equivalent 2 to 3 years of Chef/Sous experience preferred 3 to 5 years of food and beverage service industry experience Open availability, must be able to work all shifts, holidays and weekends Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, par levels/daily and monthly inventory, sanitation and health codes and security Must have an understanding in Profit and Loss Statements preferred Demonstrated ability to manage operating costs in accordance with budgets Familiarity with restaurant management software and POS Must demonstrate honesty and integrity inside and outside the workplace Ability to obtain and maintain food handler's certification card, TAM and Non-Gaming Card Must possess computer literacy skills Must be able to lift 45 lbs. Excellent leadership skills Must have a passion for coaching and developing others Comfortable setting priorities and delegating tasks as needed Extremely organized and detailed oriented Strong interpersonal and communication skills Must strive for a 100% of customer satisfaction If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Overview The Assistant Chef leads a diverse team while delivering high quality food. This culinary professional possesses leadership skills with a strong background in kitchen management. Responsibilities Oversee and manage day-to-day kitchen operations, ensuring efficiency, quality, and adherence to brand standards. Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, providing training, guidance, and support. Monitor and manage food inventory levels, minimizing waste, and ensuring optimal stock levels. Ensure all dishes meet high standards for taste, presentation, and consistency. Enforce strict adherence to health and safety regulations, maintaining a clean and organized kitchen environment. Work with management to control food and labor costs without compromising quality. Qualifications Proven experience in kitchen management within a casino or high-volume restaurant setting. Strong leadership and management abilities to inspire and guide kitchen staff. Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments. Strong problem-solving skills to address challenges in a fast-paced environment. What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K. Opportunities for advancement. Positive and respectful work environment where diversity is valued. Generous employee discounts on dining, retail, amusements, and hotels. Community volunteer opportunities. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. Proven experience in kitchen management within a casino or high-volume restaurant setting. Strong leadership and management abilities to inspire and guide kitchen staff. Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments. Strong problem-solving skills to address challenges in a fast-paced environment. What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K. Opportunities for advancement. Positive and respectful work environment where diversity is valued. Generous employee discounts on dining, retail, amusements, and hotels. Community volunteer opportunities. Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

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

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures. Job Functions Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. Responsible for the direct supervision of all Room Chefs and Assistant Chefs. Manage staffing levels congruent with departmental and business needs. Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. Promote and ensure positive guest relations at all times. Other duties as assigned by management. Qualifications Job Specifications Must be at least 21 years of age. High school diploma or equivalent vocational training certificate. Certification of culinary training or apprenticeship. Two (2) years of experience in a similar position. Must have an extensive knowledge of food products, recipes, and preparation and presentation styles. Must be able to stand and/or walk for extended periods of time. Must have excellent customer service and communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Sous Chef of Banquets is involved with all aspects of the Club/Lodges Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items. This role pays an hourly rate of $85,000 to $105,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until June 6, 2025. Responsibilities Provide guidance and direction for all day-to-day event operations Assist in the hiring, training, coaching, and development of banquet Culinary staff Plan and manage the procurement, production, preparation, and presentation of food Ensure that all BOH operations adhere to proper safety and sanitations standards Understand and operate within cost guidelines and targets Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards Work with the front of house team to ensure proper execution of events Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms Ordering, receiving and proper rotation of food and kitchen goods. Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by the Culinary Director which are produced within ClubCorp's quality standards guidelines. Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc. Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc. Supporting Employee Partners and participating in daily and weekly management meetings Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Qualifications About you: • 3-5 years as line cook with 1-2 in a leadership role • Prefer culinary training • Health & Sanitation Card • Ability to communicate and follow instructions. • Indoor environment, fast pace Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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

About Us We love great craft beer. We want everyone to be as passionate about it as we are - and our bars are at the heart of that mission. You'll help us deliver an amazing beer and customer experience every shift so, because we expect great things from you, we give great things back. HOP STOCK | We believe in sharing our success with our crew and have a unique Hop Stock benefit for our salaried team. That means you share in our success, and if we grow strongly, we win together. UNICORN FUND | Our BrewDog Bars now share 10% of their profits with our fantastic crew. We're setting the bar high for the hospitality industry and giving you even more reasons to do an amazing job. Retirement (401k): BrewDog wants to make sure you, your family, and pups are covered long-term. Safe Harbor Matching Contributions: BrewDog matches 100% of your elected deferral, up to 6% of your compensation. 4-WEEK SABBATICAL| After every 5 years here you will receive an additional 4 weeks off to spend doing whatever you want. STAFF DISCOUNT | 25% off in bars, 30% off online and 50% off BrewDog Merch to fill up your fridge and your wardrobe* (*don't put your hoody in the fridge though) BEER TRAINING | We love beer and we want you to love beer too, so we'll support you through the internationally-recognized Cicerone qualifications, so you can love it almost as much as we do. We'll also pay you more for each level you pass. AND A LOT MORE | Okay, deep breath… enhanced sick pay, healthcare, life assurance, high street retail discounts, employee assistanceprograms, enhanced family friendly policies around maternity and paternity leave, holiday days per year, pawternity leave, DE+I and crew forum groups and a "shifty" crew beer at the end of every shift. We're focused on making sure that we, and future generations, have a planet to brew great beer on. Our industry leading techniques help us create and deliver unique beer whilst doing our bit (and others') for the environment. About The Role BREWDOG ARE ON THE HUNT FOR AN EXEC SOUS CHEF! We at BrewDog have one mission. We want to make other people as passionate about great craft beer as we are. Our bars are at the forefront of that mission, delivering amazing beer & customer service at all times. And now, we're looking for a EXEC SOUS CHEF to join our team. At BrewDog, we serve up our super popular burger and wings menu. Food quality, consistency and compliance whilst maintaining a busy kitchen is the key to this role. You'll be in charge of your realm; the kitchen will be your orchestra & you'll be the conductor. Every single item that leaves the kitchen will be a musical note & you'll take pride in it being executed perfectly and on time. You'll lead a team of passionate chefs & kitchen team to develop and grow every day. Our goal is to be the best employer ever & you'll be part of making that happen for your team. You'll be part of an experienced management team alongside a crew of passionate & confident individuals, made up of team in the kitchen, on the floor & behind the bar. About You The purpose of the Executive Sous Chef is to assist the Executive Chef in providing direction andleadership for the Assistant Chefs and the Kitchen team. They share responsibility for: leading the teamto achieve the operational and financial goals of the venue. Leads the back of house team includingsetting a positive and effective flow in the kitchen, overseeing preparations and presentation of serviceand menu items; maintaining recipe, inventory and supply management for the kitchen; monitoring theperformance, scheduling and training of the staff; executing initiatives as implemented by property F&Bleadership; maintaining the facilities in accordance with Brewdog service standards; and ensuring highcustomer satisfaction and an exceptional guest experience. Works closely with the General Manager throughout the day to ensure proper execution of servicepresentation and adequate support and inventory are forecasted according to business levels. ExecutiveSous Chefs should also be fully versed in and capable of performing all positions as needed. Assist,where necessary, with interviewing, selecting, and training staff. THE DAY-TO-DAY: * Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling,inventory control, guest service standards, and execution of menu strategies. * Responsible for execution of policies, operating procedures, training programs, directives, menus,rules and regulations for the restaurant staff. * Oversee assistant chefs and service team to ensure a seamless service experience between kitchenand dining room * Maintains excellent knowledge of venue's food & beverage products, menu items and equipment usedto perform duties * Conduct opening procedures including receiving products, checking invoices, and completingtemperature logs * Understand the operational set up and principle of the restaurant * Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards * Manage time for all back of house employees by overseeing breaks and managing labor cuts; assistwith labor scheduling as needed * Assist with budgeting and inventory including counting food and dry goods for inventory * Ensure that hygiene and safety protocols are implemented and enforced to the highest standardincluding upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date,protein handling, and cooling/reheating logs * Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chainissues * Ensure prep is completed properly and to company standards, including making par adjustments,completing quality control checks and making recipe adjustments when necessary * Train new hires on their stations and be willing and available to cover any station on an as-neededbasis * Expedite all food orders during service in order to manage ticket time, control communication with thefront of house team, and ensure quality control standards are met * Conduct closing procedures including overseeing break down of the line and equipment, completinginvoicing and prep lists, appropriate order timing, and conducting employee checkouts * Effectively implement new menu rollouts and educate team members on said rollouts * Promote and enforce safe work practices, maintaining safety standards and procedures in therestaurant and filing appropriate reports for any incidents that occur. Report potential safety hazardsand operational inconsistencies * Complete necessary food and station preparation prior to the scheduled event * Ensure efficient and accurate use of produce, products and equipment in and around the kitchen' * Ensure that hygiene and safety protocols are implemented and enforced to the highest standard * Conduct inventory of ingredients and equipment and placing orders as needed * Assumes responsibility for the quality of products served Facilitates employee meetings and brings suggestions for improvement. * Reports member and guests' feedback to the Executive Chef and any actions that may have beentaken. THE BREWDOG CHARTER WE BLEED CRAFT BEER | This is our true North. WE ARE UNCOMPROMISING | If we don't love it, we don't do it. Ever. WE COUNT TIME IN DOG YEARS | We are ambitious. We are relentless. We take risks. WE CHALLENGE EVERYTHING | We forge our own path. WITHOUT US WE ARE NOTHING | We are BrewDog.