17 hospitality jobs found

Title:Prep CookJob Description: Job Overview Would you like to prepare delicious seafood dishes for our guests and play a critical role in the kitchen? A Prep Cook at Red Lobster is an important kitchen position where you will prep food items to be cooked and maintain a clean, organized work area. Prep Cooks are also responsible for food storage and ensuring the correct ingredients are readily available for our culinary team. What You Need to Succeed •The Willingness and Ability to Cross-Train and Work in Multiple Positions - We believe in the concept of ONE Kitchen, where your training and flexibility will enable you to become an expert in all Heart of House roles•Skills to Make the Grade - Multi-tasking, organization skills, and ability to follow recipes to assist in creating delicious dishes•Job Qualifications - Must be at least 18 years of age, any culinary education is a plus!•Perform the Physical Demands - Remain on your feet for several hours at a time, be able to lift and carry up to 45 pounds, ability to withstand higher temperatures, bend, kneel, and stoop BIG plans are on the horizon for Red Lobster. Our team and restaurants are great today, but our future is even better. There is no better time than now to join the Red Lobster Family! Great SeafoodYou can be proud of the food you serve. The tremendous variety of seafood makes us the perfect destination for seafood lovers. Our annual "Ultimate Events" like Lobsterfest , Crabfest , and Endless Shrimp are more widely known than practically any other restaurant. You will serve fish at a premium standard. We are a global pioneer and an industry leader in Seafood Sustainability . W ith seafood served from over 30 countries, Red Lobster has a long standing commitment to sustainable fishing and farming. We are a founder and current member of the Global Aquaculture Alliance and a current member of National Fisheries Institute. Our team is proud to be known for not serving any endangered species on the menu and for buying only from fisheries that are sustainably managed through BAP (Best Aquaculture Practices) standards. Great PeopleYou will work at a destination for celebration. Our restaurants have a rich history of hosting birthdays, anniversaries, receptions, reunions, and other important memorable occasions. You are part of an amazing family. Our restaurants are a place where you can both make friends and find a mentor. It's important that our family of team members flourish, learn and grow. Our RL Cares program, for instance, is designed to help team members with unplanned expenses in times of great need. You give back to the community. Our RL Shares program donates millions of pounds of food to Food Banks and Food Shelters across the country - making a significant difference for the homeless and hungry in the communities where we operate. Great ResultsThe Seafood Restaurant Company in the US. Opened in 1968, we have earned an exceptional name, brand recognition, and reputation. The casual dining employer for our size. (Forbes Magazine 2016 List of America's Best Employers and 2016 List of Canada's Best Employers) A restaurant that is loved. Our ratings are among the highest in casual dining for restaurant followers and consumer engagement. Req ID:1424BRPosition:RLUSA_0170 Prep Cook State:NV City:Las Vegas Job Type:Culinary/Kitchen Staff Zip Code: Restaurant Location:Flamingo Rd - Las Vegas, Nv Address:2325 E Flamingo Road

At True Food Kitchen, we pride ourselves on our restaurant being noticeably clean! This means that we rely on our dishwashers to ensure our tableware, cooking utensils, and kitchen area are properly sanitized and ready for use before, during and after services. This is true-ly the heart of the kitchen. We look for people who: Experience is beneficial Are able to work efficiently in a high volume, fast paced environment You're comfortable standing for long periods of time You're a hard working and cleanly person What you will be doing: Washing and catching dishes/silverware through dish machine Washing metal pots and pans through 3 compartment sink by hand Washing and lifting glass racks with glass washer Overall cleanliness of kitchen (sweeping, mopping, breaking down boxes, removal of trash, and more) Receiving deliveries and restocking shelves Wiping down walls & cleaning equipment Restroom maintenance Other duties as business requires What you can look forward to! We have a successful and professional work environment with opportunities for growth and a development program to get you to that next position in your career. AM/PM and Mid-day shifts available Part time to 40 hours available per person Part-time employees are offered access to affordable, quality health care through Hooray Health Fun work environment with fun, casual uniforms Competitive Restaurant dining discount Flexible scheduling with ability to easily switch shifts Qualifications Who We Are True Food Kitchen is the chef-driven culinary destination rooted in nutritional science. Through wholesome, intentionally-sourced ingredients, we transform super foods to comfort foods that make you feel better with every bite. Purpose: Inspire people to eat better, feel better, and live better.

- Prep Cook - Benefits: • Excellent Pay • Medical Benefits • PTO • Food & Beverage Discounts • 401k Retirement Plan • Flexible Hours and Schedules • Advancement Opportunities Essential Job Functions. Duties include but are not limited to: Be in proper uniform all the time (nametag, pants, hat, etc.). Wear a clean uniform at all times. Be on time all the time. Attendance is required. Follow all CALL IN procedures if you will be absent. Ensure proper temperatures - follow temperature chart and log. Ensure proper food quality and recipe adherence. Follow FIFO (First In, First Out) procedure. Label, date and rotate stock. This is everyone's job. Observe presentation, accuracy and speed. Keep your work area clean and neat, sanitize accordingly. Keep display case clean stocked and fresh looking. Clean as you go. Follow side duties set forth by management. Must have English comprehension skills for purposes of safety, job instructions, policy, and guest service. HAVE FUN ?Physical Demands and Work Environment include but are not limited to: Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+). Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more Must be able to work in a fast-paced, noisy, and sometimes limited movement environment. Must be able to maintain sanitation, food safety, and other food service environment requirements. Must be able to use, mix and store safely all chemicals, hazardous products and cleaning materials. Introductory Period From date of hire, there is a one hundred and eighty-day (180) introductory period for all new hires. Excellent attendance is required with schedule flexibility determined by business needs. During these 180 days, Fifth Avenue Restaurant Group will evaluate your performance to determine any areas of improvements, additional training or if employment dismissal is necessary.

City Las Vegas State NV Shift Varies Type of Shift Full Time Department Food & Beverage Cafe Cook Arizona Charlie's Decatur (Las Vegas, NV) Description: Summary: Responsible for preparation of food while maintaining quality and food per guidelines during shift. Ensures all safety and sanitation guidelines are followed. Essential Functions: Prepares food according to regular and special menus Ensures food is fresh and prepared to the highest quality Maintains knowledge of all restaurant recipes to ensure food preparation is correct and of high quality Communicates regularly with on-coming staff and Chef on duty to address issues and concerns Ensures that all food preparation is within health, safety and sanitation guidelines Work all stations on the line Cook all food requested by the servers while ensuring proper quality and plate presentation Ensure work station is fully stocked before and after each shift Performs other duties as assigned Requirements: Qualifications/Requirements: High school diploma or equivalent preferred One to three years of experience preferred Ability to read and communicate verbally in English Knowledge of kitchen equipment and sanitation guidelines At least 18 years of age Required Work Cards Health Physical Requirements Walking, lifting, pushing, pulling, carrying, bending, kneeling, continuously standing, working indoors (more than 75% of the time) Climbing, using chemical agents, wearing protective clothing (25% of the time) Hearing, vision and speech (critical) Literacy (moderate) Ability to work in smoky, noisy, humid and hot and cold tempered environments Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with or without reasonable accommodations. Return to Search (AppJobSearch1.jsp)

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Line Cook is responsible for preparing all food items, based on standardized recipes, for the restaurant and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Become one of the stars behind The SHOW and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race . As a Cook, you will be responsible for skillfully applying culinary techniques. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us. PRINCIPAL DUTIES AND RESPONSIBILITIES: Maintain solid knowledge of food products and skillfully apply culinary techniques Identify and safely use kitchen equipment Restock kitchen supplies and food items required for service Properly label and date products to ensure safekeeping and sanitation Maintain solid menu knowledge and attention to detail with plate presentation Assist kitchen leadership and staff in execution of service Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups Work as a team, assist all guests needs and inquiries MINIMUM REQUIREMENTS: High school diploma or equivalent Work varied shifts, to include weekends and holidays MGM Resorts International is an Equal Opportunity Employer: Women/Minorities/Veterans/Individuals with Disabilities. In compliance with the Americans with Disabilities Act, MGM Resorts International will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. MGM Resorts International believes in providing opportunity for every employee to grow, develop and succeed in a work environment where you can be your best. We encourage you to explore our job opportunities. If you are an individual with a disability and need a reasonable accommodation for any part of the application process, or in order to perform the essential functions of a position, please contact our Corporate Diversity and Disability Outreach department at 1- or email

City Las Vegas State NV Shift All Type of Shift Part Time Department Food & Beverage Brew Pub Kitchen Worker The Strat (Las Vegas, NV) Description: In a business that's mostly flash, The Strat is the real deal! Including a brand-new, innovative bar and dining experience that's upbeat, fun, and exciting! Make the move to join the excitement of opening our newest tavern dining concept at one of the most iconic properties in Vegas. Competitive pay, benefits, and the chance to be a part of creating an exciting new venue on The Strip makes The Strat a special place to "elevate" your career! Summary: Clean kitchen equipment, silverware, dishware, and all other kitchen utensils and maintains general sanitation in the kitchen; maintaining the kitchen to health department and company code expectations. Deliver exceptional, authentic guest service to care for the guests. Essential Functions and Responsibilities: Wash kitchen and bar equipment, haul trash, mop floors and maintain general sanitation in the kitchen Proper washing of dishware, silverware, and kitchen cooking items Clean stoves, ovens, and other kitchen equipment, as well as high-dusting throughout the kitchen Deep cleans kitchen and bar areas, as required Break down work station and complete closing duties according to department standards Monitor and maintain cleanliness, sanitation, and organization of assigned work areas Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company's guest service culture standards Perform other duties as assigned Requirements: Qualifications Previous experience performing same or similar job duties preferred Knowledge of stove cleaning preferred Previous experience working with cleaning agents and chemicals preferred Knowledge of food safety and proper sanitation Experience reading, understanding, and following all signs and safety guidelines Experience providing high-touch guest service expected in fun, high-energy environment Must be team-oriented Ability to manage multiple tasks and remain calm in a very high-paced, busy environment Proven experience providing high level of guest service At least 21 years of age Ability to effectively communicate in English, both written and verbal Obtain and maintain all work cards as required by the company Verify right to work in the United States Work Cards Health Physical Requirements Frequently lift and/or carry up to 75 lbs. at floor, knee, waist, and/or chest levels, and over head Occasionally bend, reach, climb, squat, kneel, communicate via radio, and distinguish between shades of color Constantly walk, stand, and use of hearing and vision Work Environment Potential Conditions Noisy Smoky Hot or cold environment Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation. Return to Search (AppJobSearch1.jsp)

Company Description Job Description As Assistant Pastry Chef your role will include: The Assistant Pastry Chef is responsible for supporting the Executive Chef in all aspects of cost control. Completing inventories and food requisitions. Managing and training kitchen staff. Supporting the Chef de Parties and cooks if necessary. Supervising the production of pastries and desserts for outlets. Responsible for ensuring food quality according to department standards and ensuring the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards. Qualifications Candidates must be able to communicate, read and write in English fluently and in a professional manner. 2nd language a plus. Requires 4 years' experience in a high volume/high quality pastry production kitchen, including a minimum of 2 years in a supervisory role. Banquet and catering pastry training degree is preferred. A culinary/pastry training degree is preferred, but a not required. Candidate must have advanced knowledge of pastries and desserts, sanitation and cost control. The candidate must have the ability to manage all aspects of a pastry operation. Requires the ability to work efficiently and within a team environment. Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Location Overview The Sous Chef is responsible for ensuring that all meals coming from the banquet kitchen for events are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B and Banquet managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the banquet kitchen and food production areas; Make cooks aware of daily events so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, seafood according to daily business Qualifications At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

Who are we hiring? A Junior Sous Chef operates as the assistant to a Sous Chef, which means they are responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. The Junior Sous Chef is responsible for assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance; The Junior Sous Chef coordinates activities and functions with other heads in the food and beverage department, especially in the absence of Sous Chef. What will you do? Leads kitchen team in sous chefs' absence, and carries out additional duties as specified by the Executive or Sous Chef Assist Executive Chef and Sous Chef with menu creation Ensure that required MSG Sphere standards/methods are adhered to in the production and preparation of food - in quality, quantity, presentation and safety Ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene. Aid in the training of new staff. Ensure all dishes are prepared according to specification from the Executive and Sous and served at the correct quality, portion size, and temperature Keep work areas clean and organized before, during, and at the conclusion of an event. Ensure Department of Health guidelines are being met consistently. Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste. Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment. Responsible for cooking and production needs as dictated by each specific location. General cooking and cooking of food items in the BOH kitchen spaces. What do you need to succeed? 2-3 years minimum experience working in a professional kitchen or applicant without formal training would need one-year hands on training with direct supervision of a trained chef. Must have a Southern Nevada Food Handling Department of Health certification and Understanding of Southern Nevada DOH regulations Ideally, you'll also have: Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Culinary School degree along with Sous Chef experience is preferred. The ability to execute multiple tasks in a high-pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards. SPECIAL REQUIREMENTS OF THE JOB: Ability to walk/stand for the duration of the shift Must be available to work a flexible schedule including early mornings, evenings, holidays and weekends. Must be able to carry up to 50lbs. Occasional kneeling, pushing, pulling, and lifting required Certifications Alcohol Certification Card Food Handler Safety Training Card Why is MSG for me? Sphere Entertainment Co. is a premier live entertainment and media company. The Company includes Sphere, a next-generation entertainment medium that will redefine the future of entertainment. The first Sphere venue is currently under construction in Las Vegas and is expected to open in fall 2023. In addition, the Company includes MSG Networks, which operates two regional sports and entertainment networks, MSG Network and MSG Sportsnet, as well as a companion streaming service, MSG GO, delivering a wide range of live sports content and other programming. More information is available at . We focus on Career Development and Invest in YOU At MSG, we recognize the importance of upskilling employees' talents and strengths so they can drive their careers forward. We are proud to offer a robust set of tools and resources to help employees understand their interests and purpose, harness their talents and obtain the skills they need to reach the next step in their careers. Growth and longevity for our employees are top priorities here. We value diversity and are looking for extraordinary employees of all backgrounds At MSG we value diversity and are looking for extraordinary employees of all backgrounds! MSG is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, sexual and reproductive health choices, national origin, citizenship, age, genetic information, disability, or veteran status. In addition to federal law mandates, MSG complies with all applicable state and local laws governing nondiscrimination in all locations and will consider requests for reasonable accommodations as required. N/A

This is intended to be an overview of the responsibilities and requirements attributed to the position of Sous Chef. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week. ESSENTIAL JOB FUNCTIONS: Assist Executive Chef to plan, direct, oversee the restaurant's kitchen operations and kitchen staff; Assist Executive Chef to develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; Assist Executive Chef with cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget. Culinary • Assist Executive Chef to develop recipes, menus, and determine best methods for execution. • Assist Executive Chef to review menus and analyze recipes to determine labor and overhead costs. • Collaborate with management to assign prices to menu items . • Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience. • Discuss menu planning and regular daily kitchen agenda with kitchen staff. Training, Development, and Management of Kitchen Staff. • Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in procedures for current menu items monitor and hold staff accountable for implementing the changes. • Provide hands on teaching and training for kitchen staff. • Assist Executive Chef to develop and implement strategies for improving staff performance and food quality. • Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day. • Assist Executive Chef to interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff. • Enforce restaurant uniform and grooming standards, and jewelry policy. Manage Kitchen Operations • Assist Executive Chef with operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts. • Follow all health and safety regulations maintain hygiene and kitchen sanitation. • Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations. • Assist Executive Chef with daily tracking of invoices, revenue, and labor to meet financial targets. • Assist Executive Chef with vendors orders, product specifications, and delivery schedules. • Assist Executive Chef with kitchen equipment maintenance and repairs. • Assist Executive Chef to improve work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the kitchen. • Assist Executive Chef to manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and budgeted. • Assist Executive Chef to estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased. Guest Relations • Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor. • Professionally resolve guest complaints with food or service. Promote Restaurant Through Social Media Engagement and Digital Marketing Channels . • Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories. • Share the restaurant's Facebook posts through its own channels to promote brand awareness. • Post and engage (via "likes," "shares," and "comments") with the restaurant's social media posts. • Actively engage with customer review sites such as Yelp. • Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc. • Perform all other job-related duties as requested. Administrative and Legal • Assist Executive Chef to ensure all permits and licenses are maintained, up to date and posted, as required by law. • Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor. • Monitor and take measures to minimize potential contractual, safety, and employment liability. • Assist Executive Chef to efficiently administer human resources functions and maintain employee records in according with direction from Human Resources. • Ensure that employees have all required certification validated (Sherriff Card, Health Card, TAM Card - Alcohol Awareness). • Assist Executive Chef with all government agency inquiries. QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE) • Prior experience as a Sous Chef in a high volume restaurant preferred. • Prior kitchen management experience. • High school diploma or equivalent. • Must possess a Food Handler Safety Training Card. • Knowledge of food health and safety regulations. • Knowledge of menu and resource planning for high end restaurants. • Knowledge of seasonal ingredients and recipes. • Knowledge of flavor conformity and palatability of dishes. • Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts. • Ability to effectively communicate in English, both verbally and in writing. • Ability to manage kitchen operations and supervise staff. • Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team members. • Ability to work varied shifts, including weekends and holidays as needed. • Ability to interpret a profit and loss statement. • Ability to stay focused and make quick decisions while working under a fast paced and time pressured environment. • Ability to maintain a clean and professional appearance at all times. • Ability to navigate various surfaces and tight spaces in a restaurant environment. • Possess the physical and mental stamina to work for extended periods of time. • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs. • Physically able to walk without assistance on various surfaces for an extended period of time.

JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: 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).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

The team behind seafood staple CATCH and CATCH STEAK with locations in New York, LA and Las Vegas, is set to debut CATCH STEAK, this Summer. Remixing memorable steakhouse motifs in a style that is lighter, brighter and fresher than its category counterparts, CATCH STEAK will serve a curated collection of the world's best cuts and globally influenced dishes in a shareable style, as it sets the tone for a more approachable steakhouse experience of 2021. We have built a solid reputation as leaders in the hospitality industry, and we have immediate needs for a talented Chef De Cuisine / Executive Sous Chef. The CDC/ Executive Sous will work hand in hand with the Executive Chef to train and manage personnel as well as be responsible for the operational efficiency of the kitchen. Our goal is to build a team of individuals driven by the decision to perform to their highest potential while working together to create a culinary experience that our guests will not forget. Don't miss this opportunity to join a growing company where hard work is rewarded, and opportunities for growth abound. This is not your average Chef position! Excellent growth opportunities within this growing hospitality group! What you do: People shape experiences - so you will shape our guest's experience and help them be the best version of themselves. The chef de cuisine runs the kitchens by overseeing the day-to-day operations. This position requires managerial, communication, and leadership skills. REQUIREMENTS • 5+ years of Back of House management experience in high-volume, fast paced fine-dining restaurant • Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards. • Possess and shares their excellent culinary knowledge • "Lead By example" mentality with excellent leadership qualities; react well under pressure and treat others with respect and consideration • Oversee inventory ordering, receiving and rotations as needed • Consistently uphold the highest standards of cleanliness and sanitation. Constantly monitor hospitality areas to ensure they are kept clean, safe and compliant. • Mentor, train and conduct in the moment coaching to develop our Back of House teams. • Contribute to daily confidential manager shift notes with record of staff, training, service, • Food issues dealt with during shift; participate in weekly management meetings to develop strategies and process to improve service and increase sales. • Embrace change and deliver top results no matter what the obstacles • Foster and maintain open communication between FOH and BOH, as well as all Executive Management • Polite and professional, Polished and well-groomed appearance • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery). • Skilled in direct interaction with guests. • Able to build effective relationship based on respect, trust, and integrity with client is required. • Reliable, flexible, and a team player Commitment to perfection and genuine passion for hospitality OTHER REQUIREMENTS This is a full-time position. Candidates must be willing to have flexible schedules and must be willing and able to work, holidays, late nights and weekends. Candidate must be able to lift 40 pounds and work on their feet for extended periods of time. Your day-to-day: • Manages all kitchen employees • Scheduling of kitchen employees • Tracks the kitchen's inventory, places orders, monitors equipment maintenance, and condition, and ensures that a kitchen operates alongside state and federal health and safety codes. • Guest interaction and floor presence may be required • Communication to FOH team of menu items and techniques • Creates and maintains a sound working relationship with all preparation personnel. • Must be familiar with health requirements, OSHA regulations, and Department of Labor regulations as they pertain to all kitchen and restaurant employees.

Company Description Job Description As Porter your role will include: The Porter is responsible for cleaning all cooking devices such as stoves, grills, ovens, broilers, burner tops, steamer ovens, kettle-braisers, hood panels, deep fryers, dishwasher machines, stainless steel counters, drains, etc. The Porter is responsible for washing, cleaning, and polishing equipment to ensure it is ready for use. Responsible for sorting and cleaning dishes, silverware, glasses, utensils, and assorted items as well as washing pots and pans. Maintaining the cleanliness and sanitation of work area and equipment in accordance with the Health Department standards, and any other duties as assigned by Department Management. Responsible for bio-hazard cleanup. Candidate is expected to be prompt, present, and prepared for all scheduled shifts and adhere to all company/departmental standards. Candidates are responsible for performing all duties associated with Porter and Kitchen Worker positions. Qualifications Candidate must be able to communicate in English, both in written and oral form. Previous experience in kitchen stewarding or in another physically demanding profession preferred, but not required. Previous experience as a stove cleaner in a high volume establishment preferred, but not required. Requires the ability to work consistently with industrial strength chemicals, and within a team environment. Must have the ability to multi-task and work in a fast paced and stressful environment with prolonged walking/standing. Must have the ability to lift up to 50 lbs. at a time, push/pull up to 400 lbs. at a time; and handle heavy machinery such as pallet jacks, tuggers, fork lifts, etc. Candidate is required to use Personal Protection Equipment. Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times. Candidates must be at least 18 years of age. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description Position: Kitchen Manager Base Salary Target: $65,000 - $75,000 Accountable for food quality, consistency and production of all cuisines within the property's restaurant. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: Works with Executive Kitchen Manager to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Works with all Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Works with all Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent manner. Works with operations Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating. Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Requirements Experience & Qualifications: At least 1-2 years of experience as a Sous Chef or Kitchen Manager in high volume operation and creative environment. Progressive growth from hands-on, front-line role to supervision preferred. Track record of success with bias for action, high energy level and desire to succeed. Demonstrated judgment, decision making, and conflict resolution skills with guests, staff, and peers. Quality food preparation and presentation; guest loyalty and positive feedback on social media, NPS, and other measures. Benefits: Competitive base salary and annual bonus opportunity. Company paid Life insurance and Short Term Disability insurance. Medical, Dental and Vision Benefits, Flexible Spending Accounts, and Paid vacation. Discount Dining and Events. As part of our standard recruiting process, we may contact you via SMS text message or email regarding potential job opportunities that align with your profile. By responding to this message and providing us access to your email address and phone number, you agree to these communications. Please note that standard message and data rates may apply depending on your mobile phone service plan. To seek assistance or opt-out of our SMS messages, you can reply with "HELP" or "STOP" at any time. Your consent to communicate with you via SMS text message moving forward is greatly appreciated and will help us keep you informed about exciting career prospects in the future. Thank you for considering this important aspect of our recruitment process. Meet Your Recruiter Michael Sumeracki, CPC Franchise Partner Michael Sumeracki has been involved in the food and beverage industry for over 30 years, getting his first taste as a busboy in a local family restaurant in Michigan. Instantly hooked on the speed, challenge, and fact that every day brought new experiences, Michael quickly moved into serving in some of the finest restaurants in Michigan until taking over one of the most expansive wine lists in the state as a sommelier. Michael jumped on the opportunity to be an opening manager for the new Wynn Resort Las Vegas in 2005 and then spent several years working for Motor City Casino and MGM in Detroit until packing his bags again and moving to Southern California where he would continue working for a variety of venues including high-volume restaurants and wineries. Not completely satisfied with his career path, Michael decided to go back to university where he would complete his BA in human resources management. As luck would have it, Michael was searching for work that would allow time for completing his degree when he connected with the Gecko Hospitality Southern California franchisee and was offered the opportunity to recruit with the company. Two and a half years later, Michael was offered the opportunity to take over the LA and Orange County markets and has accepted the challenge. Michael currently resides in southern California and keeps busy outside of talent management with hiking, biking, and traveling. He looks forward to continuing the partnerships with the great restaurants and candidates in Southern California. Connect on LinkedIn Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.

Company Description Job Description The Restaurant Pastry Chef is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. This positions ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed. Job Responsibilities: Operational Management includes, but is not limited to, the following: Menu innovation while adhering to outlet concept. Maintain consistent Wynn food quality standards. Monitor and improve consistency of food quality to enhance overall customer experience. Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. Actively encourage and support team members to participate in decision making processes to assume responsibility and authority. Identify best practices and determine quality and efficiency measures as benchmarks for own performance. People Management includes, but is not limited to, the following: Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity. Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance. Maintain the Wynn core values in conducting business. Mentor staff through ongoing on the job coaching and positive reinforcement. Provide ongoing reward and recognition of employees by utilizing applicable recognition programs. Involve all members of management in decision making process thereby giving the team a bigger picture prospective. Qualifications Must have a minimum of 3 years of culinary management experience in a similar role. Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification. Requires a valid health card. Ability to communicate, read, and write in English fluently and in a professional manner. Second language is a plus. A culinary degree is preferred, but not required. Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation. Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy. Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement. Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules. Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.