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

Responsibilities About Centennial Hills Hospital: Centennial Hills Hospital Medical Center is a 336-bed facility that is part of the six-hospital The Valley Health System in the Las Vegas area. We provide a wide range of medical services and procedures, including comprehensive women's services for the Northwest Las Vegas area. In addition to providing digital mammography, gynecologic care and gynecologic surgery, the Women's Center pays special attention to new moms. During their stay, moms enjoy special menus, massages and afternoon teas. The Women's Center maternity services include labor, delivery and recovery rooms, antepartum and postpartum care, a newborn nursery and a Level III neonatal intensive care unit. Centennial Hills Hospital has taken a progressive approach to health promotion by becoming the first tobacco-free campus in Nevada. Centennial Hills Hospital was ranked as a High Performing Hospital for Heart Failure, Stroke and Maternity Care by U.S. News & World Report for 2022-2023.Benefit Highlights: Challenging and rewarding work environment Comprehensive education and training center Competitive Compensation & Generous Paid Time Off Excellent Medical, Dental, Vision and Prescription Drug Plans 401(K) with company match and discounted stock plan Career opportunities within VHS and UHS Subsidies Job Description:Responsible for daily operations of all food production activities for patients, cafeteria and catering. Responsible for the supervision of food service employees to ensure all duties, including food production and sanitation requirements are completed in a timely manner, according to all local, state, and federal regulations. Involved with department performance improvement plan. Effectively communicates with department director on a daily basis.QualificationsEducation:Associates of Arts in Culinary School or 5 years plus experience as Executive Chef in hotel/healthcare required.Experience:Seven (7) to ten (10) years of progressively responsible food service administrative experience.Technical Skills:Computer proficiency to include word processing, spreadsheets and databases.License/Certification:Food Handler Safety Training Card. Must achieve Servesafe Certification within 90-day employment.Other:Knowledge of current regulatory standards such as JCAHO, Title 22, OBRA and local health departments. Must be able to demonstrate the knowledge and skills necessary to provide care/service appropriate to the age of the patients served on the assigned unit.EEO StatementAll UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws.We believe that diversity and inclusion among our teammates is critical to our success.NoticeAt UHS and all our subsidiaries, our Human Resources departments and recruiters are here to help prospective candidates by matching skillset and experience with the best possible career path at UHS and our subsidiaries. We take pride in creating a highly efficient and best in class candidate experience. During the recruitment process, no recruiter or employee will request financial or personal information (Social Security Number, credit card or bank information, etc.) from you via email. The recruiters will not email you from a public webmail client like Hotmail, Gmail, Yahoo Mail, etc. If you are suspicious of a job posting or job-related email mentioning UHS or its subsidiaries, let us know by contacting us at: https://uhs.alertline.com or 1-800-852-3449 .

Job Description 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 Reimbursem*nt 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

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

The primary responsibility of the Executive Chef is to direct all department operations for the department(s) assigned. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.Essential Duties & Responsibilities:* Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, including correct maintenance and use of equipment, tools, and supplies. Use equipment only as intended.* Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.* Review the daily activities; check the following:* Conventions business and all food outlets* Forecast covers.* Purchases* Meetings* Appointments* Ensure that recipe cards, production schedules, plating guides are maintained.* Maintain proper storage procedures as specified by Health Department and hotel requirements.* Develop new menu items, test, and write recipes.* Document pertinent information in the logbook and follow up on items notated during other shifts.* Develop new projects, menus, kitchen design, opening for future space (restaurants, buffets, banquets, food hall, pools restaurants etc.).* Establish timelines for pre-opening and opening.* Performs additional duties as required by senior management.* Provide a service or assistance to meet the needs of a guest, client/ customer, and TM.Additional Duties & Responsibilities:* Comply with policies and procedures of the department or section in order to complete service satisfactorily.* Review sales and food cost daily; resolve any discrepancies with the Controller,* attend/manage P&L.* Minimize waste and maintain controls to attain forecasted food and labor costs.* Ensure that excess items are utilized efficiently.* Check payroll reports/ discrepancy.* Meet with Chefs to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.* Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.* Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.* Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.* Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.* Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.Additional Duties & Responsibilities:* Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.* Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.* Assist Catering department with developing special menus for functions; meet with clients as requested.* Supervise and direct the organization and preparation of food for the employee cafeteria.* Foster and promote a cooperative working climate, maximizing productivity and employee morale.* Hire and train staff for any new positions.* Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.* Conduct scheduled performance appraisals.* Safety is an essential function of this job.* Consistent and regular attendance is an essential function of this job.* Performs other related duties as assigned.Additional Duties & Responsibilities:Company Standards of ConductAll The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct.Minimum Qualifications:* 21 years of age.* Proof of authorization/eligibility to work in the United States.* High School Diploma or equivalent, preferred.* Certification of culinary training or apprenticeship required.* Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.* 7 to 10 years of culinary experience with a 4-star hotel resort required.* Must have extensive knowledge of food cost controls, work with all products and food ingredients, operate, clean, and maintain all equipment required in job functions, plan and develop menus and recipes, and expand and condense recipes.* Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.* Must be able to work varied shifts, including nights, weekends, and holidays.Physical Requirements:Must be able to:* Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned.* Physically access all areas of the property and drive areas with or without a reasonable accommodation.* Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.* Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.* Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel.* Work in a fast-paced and busy environment.* Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

The primary responsibility of the Executive Chef is to direct all department operations for the department(s) assigned. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.Essential Duties & Responsibilities: Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, including correct maintenance and use of equipment, tools, and supplies. Use equipment only as intended. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Review the daily activities; check the following: Conventions business and all food outlets Forecast covers. Purchases Meetings Appointments Ensure that recipe cards, production schedules, plating guides are maintained. Maintain proper storage procedures as specified by Health Department and hotel requirements. Develop new menu items, test, and write recipes. Document pertinent information in the logbook and follow up on items notated during other shifts. Develop new projects, menus, kitchen design, opening for future space (restaurants, buffets, banquets, food hall, pools restaurants etc.). Establish timelines for pre-opening and opening. Performs additional duties as required by senior management. Provide a service or assistance to meet the needs of a guest, client/ customer, and TM. Additional Duties & Responsibilities: Comply with policies and procedures of the department or section in order to complete service satisfactorily. Review sales and food cost daily; resolve any discrepancies with the Controller, attend/manage P&L. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Check payroll reports/ discrepancy. Meet with Chefs to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Additional Duties & Responsibilities: Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Hire and train staff for any new positions. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. Conduct scheduled performance appraisals. Safety is an essential function of this job. Consistent and regular attendance is an essential function of this job. Performs other related duties as assigned. Additional Duties & Responsibilities:Company Standards of ConductAll The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct.Minimum Qualifications: 21 years of age. Proof of authorization/eligibility to work in the United States. High School Diploma or equivalent, preferred. Certification of culinary training or apprenticeship required. Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy. 7 to 10 years of culinary experience with a 4-star hotel resort required. Must have extensive knowledge of food cost controls, work with all products and food ingredients, operate, clean, and maintain all equipment required in job functions, plan and develop menus and recipes, and expand and condense recipes. Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. Must be able to work varied shifts, including nights, weekends, and holidays. Physical Requirements:Must be able to: Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned. Physically access all areas of the property and drive areas with or without a reasonable accommodation. Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts. Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts. Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel. Work in a fast-paced and busy environment. Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

We are looking for an Executive Sous Chef to join our JALEO Las Vegas team as they bring the incredible vibrant flavors and culture of Spain to Las Vegas. Be a part of Chef José Andrés' team as we stride towards our mission to save the world through the power of food!The Executive Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.Culinary Leadership;Work with the Head Chef to create innovative and authentic menus.Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures.Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP's and recipes.Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.Performance and Talent Development;Educate and coach team to exceed expectations.Develop a team of leaders that are prepared and qualified to move upward in the organization.Clearly define expectations and hold individuals accountable.Provide both positive and constructive feedback to team in a timely manner and documented when appropriate.Delegate appropriately and fairly to develop and motivate team.Actively recruit and hire top tier talent.Treat potential employees with same sense of hospitality and respect as employees and guests.Execute training program consistently for both hourly and management employees.Ambassador of JAG Culture;Seek out opportunities to communicate José Andrés Group's vision to team, guests, students, vendors and community in a clear and positive manner.Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.Readily adjust to circ*mstances and manage change effectively by finding ways to accommodate team and guests by always 'making it happen', without sacrificing quality.Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.Exemplify professionalism and hospitality in all interactions and especially in difficult situations.Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers.Communicate any major facility or operational emergencies to COO immediately.Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment.Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency.Work with Home Office support (finance, marketing, events) to ensure standards are met.Manage Financial Results;Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed.Skills & KnowledgePosition requires a minimum of 5+ years of sous chef experience and a Culinary degree preferred but not required.Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.Requires developed communication skills, both verbal and written.Most tasks are performed independently or in a team environment with the employee acting as a team leader.Ability to maintain compliance with all local, state and federal laws and regulations.Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees' performance in a fair and consistent manner.Extensive knowledge of food industry, restaurants and competitive markets.Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.Abilities & Working ConditionsThis position will spend 100% of the time standing or walking.Must be able to stand and exert well-paced mobility for up to 8 hours in length.José Andrés Group is an Equal Opportunity Employer.

Job Description The Executive Sous Chef is responsible for delegation of main kitchen line management and technical food production. This position is responsible for the preparation of high quality meals in accordance with “Wolfgang Puck Fine Dining Group” standards, menu specifications and production schedules. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Essential Job Functions: • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. • Monitors and controls all labor and food costs through effective scheduling, training and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost and related operating expense goals are achieved • Assist in the development of food products and menus as needed for menu presentations • Expedites orders to maximize efficient production and delivery to the guest in the proper order • Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with company and industry standards • Conducts quality checks of goods received • Ensure appropriate rotation of all stored products • Monitors and ensures compliance with recipe specifications • Ensure that the area of responsibility is properly organized, staffed and directed • Create daily schedule to ensure proper staffing requirements are met • Guide, motivate, train and develop line employees • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws to include but not limited to: interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems • Teach and train staff of production and presentation changes to menu items • Complete necessary management assignments to include:  Inventory Par Levels & Inventory Supervision  Conduct Yield testing  Individual Recipe Costing  Recipe Standardization  Photographic Plate Presentations  Routine equipment/kitchen inspections  Manage documented culinary employee files • Performs other related duties as assigned or requested Supervisory Responsibilities: Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems. Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: • Bachelor’s degree (B.A.) from four-year college or university or two years related experience and/or training; or equivalent combination of education and experience. • Technical Culinary Diploma Required Experience: • Minimum 3 years kitchen staff supervisory experience • Minimum 5 years technical food production experience in fine dining restaurant • Well-rounded food background with extensive knowledge of all kitchen equipment • Technical experience and demonstrated proficiency in Butchery, Garde Manger and Pastry • Proficient in computer applications and software Knowledge, Skills, & Abilities: • Excellent verbal, written communication and math analyzation skills • Proven track record of cost control including food, equipment, labor and waste • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals • Ability to write routine reports and correspondence • Confident and effective operational and motivational speaking skills • Ability to calculate and apply figures and amounts in recipe and labor costing and control. • Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques • Demonstrated operational logical: multi-unit prioritazion skills • Strong interpersonal staff relations and leadership skills • Ability to provide consistent food quality • Excellent conflict resolution skills Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing 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 regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold.We use eVerify to confirm U.S. Employment eligibility.

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

Job Description We are looking for an Executive Sous Chef to join our JALEO Las Vegas team as they bring the incredible vibrant flavors and culture of Spain to Las Vegas. Be a part of Chef José Andrés' team as we stride towards our mission to save the world through the power of food!The Executive Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Culinary Leadership;Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development;Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture;Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circ*mstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations.Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results;Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Skills & KnowledgePosition requires a minimum of 5+ years of sous chef experience and a Culinary degree preferred but not required.Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.Requires developed communication skills, both verbal and written.Most tasks are performed independently or in a team environment with the employee acting as a team leader.Ability to maintain compliance with all local, state and federal laws and regulations.Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.Extensive knowledge of food industry, restaurants and competitive markets.Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working ConditionsThis position will spend 100% of the time standing or walking.Must be able to stand and exert well-paced mobility for up to 8 hours in length.José Andrés Group is an Equal Opportunity Employer.

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

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

We are looking for culinary leader versed in high-volume service of 10 million+. A proven leader versed in developing teams, organized with strong communication skills, and passionate about hospitality.We offer a competitive salary, growth, and culture!

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.Arcis Golf is excited to announce we are now seeking to hire an Executive Chef to join the team at Angel Park in Las Vegas, NV.The Executive Chef will direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions:Will often be required to work nights, weekends and holidays.Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Golf & Tennis Benefits Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & locationArcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Job DescriptionBenefits: Competitive salary Employee discounts Flexible schedule Free food & snacks Opportunity for advancement Training & development looking for Indian cook/chef , who has a experience in Indian curry and Tandoor for at least two years.

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 preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions Personally and alongside staff, prepare meals according to established recipes and standards. Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Requisition stock according to business needs/pars. Ensure that all food products meet quality standards and are properly stored and rotated. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. Qualifications Job Specifications Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned. Must be able to stand for the majority of a shift. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. 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.

Job DescriptionBenefits: 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!

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

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

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 preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions Personally and alongside staff, prepare meals according to established recipes and standards. Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Requisition stock according to business needs/pars. Ensure that all food products meet quality standards and are properly stored and rotated. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. Qualifications Job Specifications Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred. Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned. Must be able to stand for the majority of a shift. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. 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.

Job Description Job Title: Chef de Cuisine Schedule: Salaried/Full-time – 50 Hours Minimum Per Week Management Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions (This is a “hands-on” or “working” chef position). Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas. CANDIDATE PROFILE Education and Experience High school diploma or GED; 8 years experience in the culinary, food and beverage, or related professional area. 3 Years of professional Italian Kitchen Experience. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area. 4 Years of professional Italian Kitchen Experience. CORE WORK ACTIVITIES Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Works daily on the line and is present during all peak periods. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements all safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards and guest reviews, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for kitchen team. Interacts with the front on the house staff on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. DRI is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. DRI does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.