Sous Chef Jobs in Henderson, 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 Chef of Loges is responsible for preparing and overseeing the preparation of all food items for all Loges and club levels, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Chef of Loges 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 $105,000-$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 9, 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 Club 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 Club kitchens, in partnership with the 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 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 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.

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

Directly responsible for all kitchen functions including food requisitioning, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Work with Executive Chef & restaurant managers to plan menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are requisitioned according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Qualifications JOB REQUIREMENTS: Required: A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expedite. At least 1 to2 years' experience in a similar capacity. Be able to reach, bend, stoop and frequently lift 50 pounds. Working knowledge of the Health and Safety regulations. Be able to work in a standing position for long periods of time (up to 10 hours). Excellent customer service skills as well as interpersonal skills to deal effectively with all business contacts. Work varied shifts, including weekends and holidays. Ability to take initiative and exhibit flexibility. Able to effectively communicate in English, in both written and oral forms. Preferred: At least 2 year of related kitchen experience. High School diploma or equivalent. Previous experience working in a similar resort setting.

Sous Chef Shifts, Time, and Days: Full Time. Sunday - Thursday. 10:30am - 7:00pm Pay Range: 21.50 - $22.50 Oakmont of the Lakes is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group, we provide exceptional quality, comfort, and care with five-star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity * Teamwork * Compassion * Commitment * Resilience. With communities across California, Hawaii, and Nevada, opportunities for career growth, relocation, and travel are significant. In addition, eligible team members may enjoy the following benefits: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department. Responsibilities: Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste, and meal service. Assist with the planning, preparation, and delivery of all meals in the community, making sure they are of high quality, palatable and appetizing. Assist in food preparation for special meals, activities, parties, special events, marketing, etc. Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Culinary Services Director. As directed, develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met. Ensure menu plans are followed at all times. As requested, assist in developing methods for determining the quality and quantity of food served. Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers. In the absence of the Culinary Services Director, act as Department Manager with regard to staffing and staff supervision. Assist, when requested, in the purchasing, inventory, checking in, and storing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times. Work closely with the Culinary Services Director in specifying and selecting food products. Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food. Ensure that food storage areas are clean and properly organized/arranged at all times. As requested, inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. As requested, order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price. Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible. Qualifications: Must be eighteen (18) years of age Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred Prefer six (6) months of experience working in a restaurant or similar environment as a Cook Able to safely operate standard cooking equipment and utensils typically found in facilities serving food Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, etc.) Able to operate standard office equipment, including fax machine, copier, telephone, etc. Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care Able to work with seniors and patiently interact with cognitively impaired individuals Able to be flexible, adapt and respond to change, make decisions in stressful situations, and prioritize tasks and projects. Able to process information and apply common sense understanding to follow and carry out written or oral instructions. Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests. For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

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.

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.

High Volume Italian - Upscale Dining 110k Executive Chefs are responsible to oversee and monitor all back of house (BOH) operations, ordering and systems for the restaurant; develop menu items in partnership with Partners/Chef Partners; and ensure effective BOH training programs in collaboration with the designated trainer and chefs. Essential Functions Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order Partner with GM, designated managers and chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders/restrictions Ensure proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and/or communicated to designated manager Understand and follow the food allergy procedure and special orders/restrictions Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination Ensure that kitchen equipment is maintained and repaired as needed Assist with or perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues Contribute to shift meetings when needed Participate in all new openings (local and out-of-state) as needed Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed Travel overnight occasionally as needed Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) Effectively communicate in order to perform and follow job requirements in written and spoken direction Multitask calmly and effectively in a busy, stressful environment Work in a confined, crowded space of variable light, noise and temperature levels Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Organize and conduct periodic informational seminars for employees Proficiently use and operate all necessary tools (including but not limited to knives) and equipment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Other duties assigned as needed

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.

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 Sous Chef supports the Executive Chef in providing guidance and leadership to the Assistant Chef and the kitchen team, ensuring alignment with the MGM brand. They jointly oversee: driving the team to meet the venue's operational and financial objectives; managing recipe, inventory, and supply control; supervising staff performance, scheduling, and training; executing initiatives set by property F&B leadership; upholding the facilities according to MGM Resorts service standards; and ensuring exceptional guest satisfaction and experience. All responsibilities are carried out in compliance with company policies and procedures. THE DAY-TO-DAY: Oversee and manage daily kitchen operations, including fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategy execution to drive short-term profitability. Collaborate with the Executive Chef to develop and implement tactics to achieve business goals. Ensure the implementation of policies, procedures, training programs, menus, and regulations for restaurant staff. Lead the execution of F&B and company-wide initiatives. Maintain the highest standards of health, sanitation, and cleanliness in all kitchen areas. Ensure staff completes all required company compliance training. Assist the Executive Chef in managing Human Resources responsibilities, including fostering a work environment that encourages teamwork, performance feedback, employee recognition, and satisfaction. Support quality hiring, training, and succession planning aligned with the company's diversity goals, and ensure compliance with company policies, legal requirements, and collective bargaining agreements. Engage with guests to ensure a positive dining experience, addressing any complaints and taking appropriate actions. Collaborate with the service team to ensure smooth communication and coordination between the kitchen and dining room. Maintain thorough knowledge of the venue's food & beverage offerings, menu items, and kitchen equipment to effectively perform duties. 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!

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 are looking for a Full Time, Sous Chef who will be responsible for planning and directing food preparation in kitchens. ESSENTIAL DUTIES & RESPONSIBILITIES Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off peak periods as needed. Other duties assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift.

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. Maintains food cost, labor cost and expenses within budget guidelines. Meets attendance guidelines and adheres to regulatory, departmental and Company policies. Must be able to cook and create new, innovative and imaginative recipes. Must be able to react quickly and resolve problems. Support and foster loyalty and conduct business in a professional manner at all times. QUALIFICATIONS: Candidate must currently be in a Chef de Cuisine or similar role Must have experience in high volume type of environment or Casino/Resort. Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount Ability to maintain and further the develop the standards set by Caesars Entertainment. Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry. Minimum of three year experience as line level Supervisor or Chef in specialty room, Steakhouse, Fine Dining or Semi Fine Dining. Must present a neat and professional appearance. Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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.

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

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.