Chef Jobs in Nevada

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 Clubs Suites is responsible for preparing and overseeing the preparation of all food items for the 128 Suites at Allegiant Stadium, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Suites Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees. This role will pay a salary of $115,000 - $125,000 and is bonus eligible. 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 May 23, 2025. Responsibilities Provides a two-way line of communication between BOH & FOH during events, expediting food to events Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining Ensures all kitchen guidelines are being followed by kitchen and service staff at all times Maintains proper inventory controls with the Sous Chef, end of month inventory Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef. Approach all encounters with guests and employees in a friendly and service-oriented manner Always comply with OVG standards and regulations to encourage safe and efficient facility operations Have working knowledge of menus and preparation skills required to produce food according to facility standards Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes Expertise with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations Performs other duties as requested by management Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Culinary program degree, training and certification. 3 or more years of hands-on experience 2 or more years of kitchen/culinary management experience at an executive level ServSafe Certified Must maintain local Health Codes and sanitation HACCP Results oriented individual with the ability to meet required budgetary goals Excellent organizational, planning, communication and inter-personal skills Ability to undertake and complete multiple tasks Competent computer skills Skills and Abilities Ability to use and maintain basic food service and kitchen equipment Ability to train others in the use of basic food service and kitchen equipment Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry Strong communication skills and the ability to read, write, and understand English Ability to interact with all levels of staff Ability to quickly identify problems and resolve them Excellent organizational and planning skills Strong customer service orientation Excellent communication and interpersonal skills Ability to work with limited supervision Ability to interact with all levels of staff including management Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays Creative and ability to create unique dining experiences Ability to be creative with food presentations and maintain a quality product. Must maintain local Health Codes and sanitation Computer Skills Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other) Other Qualifications: Serve-safe certified Physical Demands 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 and walk. The employee must regularly lift and/or move up to 50 pounds. 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.

As Executive Sous Chef at Edgewood Tahoe Resort, you will be a vital leader within our culinary team, assisting the Executive Chef in overseeing all kitchen operations across multiple high-end dining outlets, including fine dining, casual restaurants, in-room dining, and banquets. This role demands exceptional culinary expertise, leadership finesse, and a passion for delivering world-class dining experiences that reflect our resort's commitment to excellence. Key Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations for all outlets, ensuring consistent high-quality food production and presentation. Lead, train, and inspire a diverse culinary team across various dining concepts, maintaining Forbes and Michelin standards. Monitor food quality, preparation techniques, portion control, and plating standards to ensure consistency and excellence. Source and maintain the highest quality ingredients, working with premium vendors and sustainable suppliers. Collaborate on menu development for seasonal offerings, special events, and outlet-specific experiences, ensuring culinary innovation and guest satisfaction. Uphold sanitation and food safety standards, ensuring full compliance with health regulations and resort policies. Manage labor schedules, kitchen productivity, and inventory control across multiple kitchens. Work closely with front-of-house teams and resort departments (banquets, events, purchasing) to ensure seamless service. Foster a culture of mentorship, teamwork, and continuous improvement within the culinary department. Assist in budget planning, food cost management, and vendor relations to support operational efficiency and profitability. Perform other related duties as assigned to support the overall success of the team and business. Qualifications and Skills: Ability to work flexible schedules, including nights, weekends, and holidays. Minimum 5 years of progressive culinary experience, in a luxury resort, fine dining, or 5-star hotel. Strong knowledge of international cuisines, modern culinary techniques, and kitchen management systems. Proven ability to lead high-performing teams in a fast-paced, guest-focused environment. Degree in Culinary Arts or equivalent professional certification preferred. Strong leadership, organizational, and communication skills. Physical Requirements: Capability to lift and carry up to 40 pounds. Able to perform physical tasks, including bending, lifting, and standing for extended periods.

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. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 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 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 Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. 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 Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. 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. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. 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

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.

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.

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!

Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the Las Vegas Convention Center. The Las Vegas Convention Center is one of the busiest facilities in the world - a 4.6 million-square-foot facility located within a short distance of approximately 150,000 guest rooms. Operated by the Las Vegas Convention and Visitors Authority (LVCVA), the center is well known among industry professionals for its versatility. In addition to approximately 2.5 million square feet of exhibit space, 225 meeting rooms (more than 390,000 square feet) handle seating capacities ranging from 20 to 2,500. Principal Function: The Executive Sous Chef at the Las Vegas Convention Center plays a pivotal role in managing the culinary operations for large-scale conventions and events. This position requires expertise in high-volume food production, strong leadership skills, and a passion for delivering exceptional dining experiences to fans and guests. The Executive Sous Chef supervises and directs the activities of the Sous Chefs, and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. Essential Responsibilities: * Assist the Executive Chef in designing and executing diverse menu offerings for various events, including conventions, concerts, and special events. * Ensure high-quality food preparation and presentation, maintaining convention center culinary standards. * Lead, train, and motivate kitchen staff to deliver outstanding service during high-pressure situations. * Schedule and manage kitchen personnel, ensuring adequate coverage for events. * Oversee daily kitchen operations, including food production, inventory management, and equipment maintenance. * Collaborate with other departments (e.g., concessions, catering) to ensure seamless service during events. * Monitor food quality and safety standards, conducting regular inspections to ensure compliance with health regulations. * Assist in managing food and labor costs, optimizing efficiency while maintaining quality. * Plan and coordinate menu execution for special events and high-capacity conventions, ensuring timely delivery of all food items. Qualifications/Skills: * Culinary degree or equivalent experience in a high-volume kitchen. * Minimum of 6 years of experience in a culinary role, with at least 3 years in a supervisory position. * Experience in a convention center, stadium, arena, or large event catering is preferred. * Proficient in various cooking techniques and cuisines, with a focus on crowd-pleasing options. * Excellent organizational and time management skills, especially under pressure. Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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!

Crescent Hotels and Resorts is seeking an experienced Hotel Executive Chef to manage the dual-branded AC Hotel by Marriott Symphony Park and Element by Westin Symphony Park in Las Vegas. Managed by Crescent Hotels and Resorts and part of the Marriott family, our associates are offered industry-leading competitive wages, a full range of benefits as well as access to associate rate discounts at Marriott properties across the globe. Crescent was started with a deep belief in our people, encouraging them to apply their energy, passion, and unique abilities to make our hotels run remarkably. Our guests benefit from what each associate does as a part of this shared vision. We live the belief that we are successful because of our associates and that every role is important. As you grow, so does Crescent. We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are committed to providing you with: Excellent compensation package Operational incentive plan eligibility An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Discounts with our Crescent managed properties in North America What will I be doing each day: Total F&B Operation Oversight. Responsible for front-of-house operations, including servers, bartenders, hosts, and banquet staff. Leverage space (seasonal menus, guest experience, high-volume service). Guest Experience & Brand Standards. Oversee service training, Marriott GSS (Guest Satisfaction Scores), and upholding brand touchpoints across F&B. Own the entire guest dining journey, not just food quality. Team Development across departments. Lead both back-of-house and front-of-house teams. Strategic Leadership & Revenue Focus. Work closely with the GM and Director of Sales to drive outlet profitability, banquet sales, and restaurant/bar marketing. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Communicate both verbally and in writing to provide clear directions to team members. Take physical inventory of specified food items for daily inventory. Meet with the Front of House Leadership to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all team members prepare menu items following recipes and yield guides, according to department standards. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Assist Sales and Catering team with developing special menus for functions; meet with clients as requested. Review sales and food costs daily; resolve any discrepancies with the finance department. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary. Attend Executive Committee mtgs, BEO, and other operational meetings as required. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed. Comply with attendance rules and be available to work on a regular basis. Be present during meal periods, special events, and weddings. Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications. What is required: Five years Hotel Executive Chef experience required. Food & Beverage Experience in full-service hotels (ideally Marriott branded) with multiple outlets and event space. Must have experience managing outlet managers and collaborating with events and sales teams. Systems Savvy. Experience with Marriott systems including Point of Sale systems-ideally Toast experience. Experience with cocktail development, wine list curation, and beverage cost control. Experience hiring, training, scheduling, and coaching across departments. Experience creating annual F&B business plans and monthly action plans to hit goals. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Details Al Solito Posto - Las Vegas, NV Full Time $70000.00 - $80000.00 Salary AnyJob Posting Date(s) 03/03/2025 04/15/2025Description 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 ************.

Why Bally's? Bally's Corporation is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A., a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Banquet Chef assists in the coordination of activities for kitchen staff and assist cooks and other kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service. Responsibilities: Assists in planning the menus, and/or daily/weekly specials. Assists with the monitoring of, and utilization of, food surpluses and leftovers. Estimates food consumption and advises on the volume of requisitions for foodstuffs and kitchen supplies. Analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Prepares special dishes and develops recipes. Familiarizes newly hired Cooks with practices of kitchen. Establishes and enforces nutrition and sanitation standards for restaurant. Monitors department budget and payroll. Oversees the execution of established Policies and Procedures. Supervisory Responsibilites: Carries out supervisory responsibilities for departmental kitchen, prep and bakery staff. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations. Education and Experience: High school diploma or equivalent required. Two related experience and/or training; or equivalent combination of education and experience in a large hotel, restaurant or casino required. Full knowledge of pantry, pastry and butchering. Language Skills: Must be able to effectively communicate in English to guests and other employees. Ability to write reports, business correspondences and procedural manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and employees. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Computer Skills: Must be able to operate Point-of-Sale system accurately. Reasoning Ability: Planning, Remembering Details, Using Arithmetic, Reading, Directing Others, Making Decisions, Discriminating Colors, Working Rapidly, Working at Various Tempos, Concentrating Amid Distractions, Remembering Names and Faces, Examining and Observing Details. Physical Demands: Standing, Walking, Reaching, Kneeling, Carrying, Pulling, Hearing, Tasting, Lifting 25lbs, Sitting, Bending/Stooping, Observing, Stretching ,Pushing, Turning, Balancing, Smelling. Work Environment: Inside, Dry, Noisy, Dirty. What's in it for you: · Competitive Salary with annual performance reviews · Comprehensive health coverage plan that includes medical, dental, and vision · 401(K)/ Company Match · Access Perks and Childcare discounts Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Let Bally's Bet on You - We can't wait to meet you!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.

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 Clubs Suites is responsible for preparing and overseeing the preparation of all food items for the 128 Suites at Allegiant Stadium, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Suites Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees. This role will pay a salary of $115,000 - $125,000 and is bonus eligible. 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 May 23, 2025. Responsibilities * Provides a two-way line of communication between BOH & FOH during events, expediting food to events * Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining * Ensures all kitchen guidelines are being followed by kitchen and service staff at all times * Maintains proper inventory controls with the Sous Chef, end of month inventory * Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs * Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef. * Approach all encounters with guests and employees in a friendly and service-oriented manner * Always comply with OVG standards and regulations to encourage safe and efficient facility operations * Have working knowledge of menus and preparation skills required to produce food according to facility standards * Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef * Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently * Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders * Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders. * Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes * Expertise with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment * Maintains the "Clean as You Go" policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean * Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations * Performs other duties as requested by management Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * Culinary program degree, training and certification. * 3 or more years of hands-on experience * 2 or more years of kitchen/culinary management experience at an executive level * ServSafe Certified * Must maintain local Health Codes and sanitation HACCP * Results oriented individual with the ability to meet required budgetary goals * Excellent organizational, planning, communication and inter-personal skills * Ability to undertake and complete multiple tasks * Competent computer skills Skills and Abilities * Ability to use and maintain basic food service and kitchen equipment * Ability to train others in the use of basic food service and kitchen equipment * Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry * Strong communication skills and the ability to read, write, and understand English * Ability to interact with all levels of staff Ability to quickly identify problems and resolve them * Excellent organizational and planning skills * Strong customer service orientation * Excellent communication and interpersonal skills * Ability to work with limited supervision * Ability to interact with all levels of staff including management * Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays * Creative and ability to create unique dining experiences * Ability to be creative with food presentations and maintain a quality product. * Must maintain local Health Codes and sanitation Computer Skills Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other) Other Qualifications: * Serve-safe certified Physical Demands 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 and walk. The employee must regularly lift and/or move up to 50 pounds. 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.

divspan id="ctl00_pageContent_ctl00_jobdesc"pFor over 25 years, strongthe Water Grill/strong 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. /p pWe 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. /p pstrong Here's What We'll Bring To The Table:/strong/p ul li Competitive Salary: strong$85,000 - $100,000 based on experience + realized bonus/strong/li li Paid Vacation and Sick Days/li li Dining Discount for you and up to 5 guests/li li 401k with a Match/li li Education Reimbursement /li li Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account/li /ul pOur 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./p pYour 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. /p pstrong Essential Responsibilities:/strong/p ul li Complete opening and closing duties as assigned to set up the day for success./li li Creating prep lists for all kitchen crew./li li Support the preparation of all food items for meal period and next service./li li Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas./li li Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards./li li Develop all kitchen crew for cross training and promotion./li li Participate and lead roll out programs to the menu, seasonal items, and recipe changes./li li Supports the corrective action plans for kitchen./li li Participates in interviews and selection of new kitchen crew./li li Interacts with Guests - table visits, feedback, special requests./li li Interacts with crew in a professional and positive manner/li li Positive approach to resolving issues./li li Participates all kitchen crew meeting. /li /ul pstrong Essential Skills/Experience:/strong/p ul li Minimum of 21 years of age./li li3 years experience as a sous chef/kitchen manager./li li High school graduate./li li Any formal culinary training./li li Ability to analyze and participate in financial planning./li li Ability to communicate verbal and written English with Guests, management and co-workers./li li Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items./li li 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./li li Ability to lift up to 40 lbs., 10-20 is typical/li li Ability to carry up to 120 feet/li li Ability to reach up to 6 feet, 4 is typical/li li Ability to work off counter heights of 36 - 42 inches/li li Ability to move through 24 inch aisles and spaces as small as 12 inches/li /ul p /p/spanbr/br/span id="ctl00_pageContent_ctl00_skilldesc"/spanbr//div

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.

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 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 of 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. Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices Create and implement new menus and individual food items Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward Recruit, interview and train team members Benefits: Dental insurance Employee discount Morning Shift Health insurance Vision insurance Daily Meal PTO (Paid Time Off) Physical setting: Fine dining restaurant Shift: Full availability Weekly day range: Full availability Weekend availability