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Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Model Cocktail Server will provide elegant, warm and responsive service to all guests while taking and serving food and beverage orders. The role will be accountable for financial transactions and effectively market their assigned venue during their shift. Primary Job Duties: – Includes, but is not limited to: • Greet and welcome all guests in a professional manner., • Obtain beverage orders from guests and enter orders in point of sales system., • Serve alcoholic/non-alcoholic beverage(s) and food orders to guests., • Ensure that all orders are accurate and delivered to each table in a timely manner., • Collaborate with bartenders and kitchen team members to ensure accuracy of order., • Maintain knowledge of house drinks and menu items., • Offer item suggestions by using suggestive selling techniques (e.g. daily beverage specials, cocktails/wines and after dinner beverages)., • Ensure assigned areas are always clean and clutter free., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising and performs model/presenter tasks., • Assist in the development of promotional plans in order to increase business levels and sales., • Pose for pictures as requested by management, appear in uniform or designated (logo) apparel for promotional activities at or away from venue. Participate in marketing, publicity or media materials., • Maintain social platforms as indicated by management; post events, communications and participate in marketing campaigns via social media., • Ability to submit guests to the venues guest list, table reservations and focus on the development of personal clientele list., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc., • Other duties as assigned. Qualifications: Required: • At least two years of previous experience as a Cocktail Server in a similar or related field., • At least six months of previous cash handling experience., • Strong knowledge of spirits, wine, champagne and mixed cocktails., • Working knowledge of Forbes and AAA standards., • Working knowledge of POS system experience., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • At least 21 years of age. Preferred: • Extensive knowledge of fine dining service procedures and functions., • Previous experience in a large, luxury resort setting.

Job DescriptionThe path to Maroon began in the dense forests of Jamaica’s Blue Mountains, where James Beard Award-winning Chef Kwame Onwuachi set out to learn the cooking techniques of his forebears. The result: an alluring medley of bold and untamed flavors unleashed by spice and smoke. For Chef Kwame, his Caribbean cuisine is a form of storytelling. Maroon brings the history of jerk and Jamaican cooking to a new audience and pushes the Las Vegas steakhouse into a new realm. JOB DESCRIPTION: General Manager for Maroon JOB FOCUS:Focus is on, but not limited to the following: • Must love and support their TEAM!, • Must love and take care of guests!, • Must say “Yes” and “Thank you” often!, • Assists with recruiting, hiring, training, scheduling and retention., • Evaluate and develop processes to maintain and improve performance and productivity., • Assists in maintaining standards of health, safety and sanitation., • Directly responsible for the coaching and development of venue chefs and managers., • Administers progressive discipline and attendance points according to company policy., • Defines Employee Standards of Conduct and ensures employee compliance., • Manage day-to-day operations, including floor management, staff management and guest experience., • Assists with the development and implementation of annual budgets, operating plans, policies and procedures, productivity, team engagement, and responsible for progress and completion., • Administrative responsibilities including P&L analysis, maintaining budgets, costs of goods, labor costs, expenses, overtime, inventory and customer feedback. DESIRED QUALIFICATIONS:, • Has five (5) years of hospitality industry experience required, educational experience considered., • Must be at least 21 years of age or older., • Ability to obtain a Nevada Alcohol Awareness Card and Nevada Food Handler Safety Training Card., • Ability to analyze financial statements and modify operations to meet financial goals., • The ability to maintain a "sense of urgency" attitude for the completion of responsibilities/tasks., • Superior organizational and follow up skills with extreme attention to detail., • Has an exceptional personality, attitude and excellent verbal and written communication skills., • Must be polished, professional, friendly, and have the ability to multitask and take initiative in a fast-paced, high pressure, deadline driven environment., • Strong email, PC and Internet skills - including MS Word, Excel, Power Point and Outlook., • Dedication and willingness to go above and beyond in a hospitality driven environment., • Strong guest service, interpersonal, organizational, analytical, problem-solving and leadership skills.

Job DescriptionCompany Description 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 Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions • Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef., • Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied., • Ensure proper rotation and utilization of stored food to prevent waste., • Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control., • Monitors staffing levels, early out requests, and overtime., • Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards., • Delegate work assignments to cooks and other kitchen staff., • Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action., • Requisition stock according to business needs/pars., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.Qualifications, • One (1) year of experience in the same or similar position preferred., • Must be able to stand and walk for majority of shift., • Must be able to lift, carry, and maneuver up to 40 pounds., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling., • Must have excellent 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 Address: 3747 S Las Vegas Blvd, Las Vegas, NV 89109 Pay Rate: $22.00 hr Employment Type : Full-Time & Part-Time Walk-ins Welcome! Come Join Us as We Prepare to Open! TENSHOU is bringing authentic Japanese fine dining to the United States through an uncompromising commitment to craftsmanship, hospitality, and excellence. As we prepare to open our Las Vegas location, we are building an exceptional opening team. Join us from the beginning and be part of bringing the TENSHOU fine dining experience to Las Vegas. About TENSHOU Collection TENSHOU Collection is bringing authentic Japanese fine dining to the United States through an uncompromising commitment to craftsmanship, hospitality, and excellence. As we prepare to open our first locations in West Hollywood and Las Vegas in 2026, followed by expansion into New York, we are building the corporate team that will help shape the foundation of our growing organization. Join us to make a meaningful impact, collaborate with passionate professionals, and help build a premier hospitality brand from the ground up. Compensation Disclaimer: In keeping with the authenticity of traditional Japanese hospitality and the spirit of omotenashi, this is a non-tipped position. TENSHOU Collection is committed to providing an exceptional dining experience rooted in Japanese culture, where genuine hospitality and attentive service are offered without the expectation of gratuities. What We’re Looking For We are seeking hospitality professionals who are passionate about exceptional service, teamwork, and creating memorable guest experiences. Fine dining experience is required. Candidates must be 18 years of age or older to apply. Certain positions may have additional age, licensing, certification, or experience requirements. Walk-ins are welcome at our career fair. We encourage interested candidates to bring an updated resume and come prepared to discuss their experience and the position they are interested in. Schedule Expectations — Full-time, salaried. Must be available evenings, weekends, and holidays. — Schedule varies based on operational needs; flexibility is required and expected. — On-call availability during critical operational situations. Physical Requirements — Ability to stand and walk for extended periods (8–12+ hours). — Ability to lift or carry items up to 50 lbs to assist guests or support restaurant operations. — Frequent movement and close guest interaction in a fine dining counter-seat environment; high attention to detail required. — Visual and auditory acuity to monitor a full dining room. Pay Disclaimer: Compensation will vary depending on the position, relevant experience, qualifications, and other applicable factors. Join TENSHOU and be part of a team dedicated to delivering an elevated Japanese fine dining experience in Las Vegas. \nCompany Description TENSHOU is a curated collection of Japan's finest culinary traditions, brought together under one roof. TENSHOU is a curated collection of Japan's finest culinary traditions, brought together under one roof.

Job Description We are looking for an ambitious Prep Cook to assist in the preparation of delicious dishes in the kitchen. You’ll perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. A great prep cook will be quick and diligent and willing to improve on the job. You will be able to follow instructions as well as all health and safety rules in the kitchen. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team. Responsibilities • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, frying etc., • Prepare simple dishes such as salads, entrees etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Proven experience as prep cook, • Knowledge of health and safety rules in a kitchen, • Manual dexterity able to operate cutting tools and kitchen utensils, • A team player with good communication skills, • Patient with an ability to stay positive under pressure, • Very good physical condition and endurance, • High school diploma or equivalent is desirable; Training from a culinary school will be an asset\nCompany Description Luhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings. Luhena Restaurant & Bar is an authentic Ethiopian cuisine restaurant that brings rich flavors and culture to the Las Vegas community. We take pride in delivering high-quality dishes made with fresh ingredients while providing an inviting and vibrant dining experience. We are looking for a passionate and skilled Sous Chef to join our team and help elevate our culinary offerings.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description We are on the hunt for an experienced French Cafe Line Cook to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth. Responsibilities: • Ensure the preparation station and the kitchen is set up and stocked., • Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces., • Report to the executive chef and follow instructions., • Make sure food preparation and storage areas meet health and safety standards., • Clean prep areas and take care of leftovers., • Stock inventory and supplies., • Cook menu items with the support of the kitchen staff. Requirements: • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related field., • A minimum of 2 years’ experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Aptitude for multi-tasking., • Must be able to work cooperatively and efficiently in a team.' ' Benefit Conditions: • Waiting period may apply, • Only full-time employees eligible Contract Length: • Varies Contract Renewal: • Likely COVID-19 Precaution(s): • Personal protective equipment provided or required, • Plastic shield at work stations, • Social distancing guidelines in place, • Sanitizing, disinfecting, or cleaning procedures in place Work Remotely • No Job Types: Full-time Pay: negotiable

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Food Server is responsible for creating the overall dining experience for our guest. The role will be accountable for interacting with guests, taking food and beverage orders and ensure an exceptional guest experience. Primary Job Duties: – Includes, but is not limited to: • Greet and welcome all guests in a professional manner upon seating., • Establish the pace of the meal in accordance with the table’s individual needs., • Anticipate guest needs and acknowledge special requests and act., • Maintain knowledge of house drink selection and menu items and make recommendations to dining room guests., • Deliver beverages, including alcoholic options to guests., • Ensure table side food service and quality presentation., • Present guest with their check and bid them farewell upon departure., • Maintain a clean, sanitized and organized work area., • Provide proper communication and promptly resolve guest issues., • Rotate to other Food & Beverage outlets/venues, as necessary., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc., • Other duties as assigned. Qualifications: Required: • At least six months of previous Food Server experience in a high volume, upscale dining environment or a similar or related field., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • At least 21 years of age. Preferred: • Sommeliers Certification or similar professional beverage certification(s)., • Previous working experience in a large, luxury resort setting.

Hospital-Based Gynecology Laborist & OB Backup Coverage Location: Las Vegas, NV Employer: Hera Women’s Health | Sunrise Hospital & Medical Center Employment Type: GYN Hospital Shifts Recruiter: Contact Lori Stephenson at lstephenson@hera-health.com or 509-388-5124 (text friendly). Empower Women. Elevate Care. Shape the Future. Position Overview Sunrise Hospital and Medical Center We are seeking board-certified/board-eligible OB/GYN physicians to provide on-site, shift-based GYN hospital coverage in 12- or 24-hour blocks. The physician will have primary responsibility for GYN, including inpatient and emergency gynecology consultations, rounding, operative management, and post-operative care. In addition, the physician will serve as backup OB coverage for the OB laborist when additional physician support is needed on Labor & Delivery. This role requires a highly collaborative physician who is comfortable working as part of a team with other Laborists, OB/GYN residents, nursing, anesthesia, and other hospital-based clinicians. Core Responsibilities Primary Gynecology Coverage • Serve as the primary on-site physician for hospital-based gynecology during the assigned shift, • Evaluate and manage inpatient and emergency gynecology consultations, • Provide daily inpatient and post-operative rounding, discharge planning, and appropriate handoffs, • Coordinate care with the patient’s primary OB/GYN or community physician when applicable Gynecologic Surgical Care • Evaluate and perform urgent/emergent GYN procedures as clinically indicated, including:, • Dilation & curettage (D&C), • Laparoscopy, including management of ectopic pregnancy, ovarian torsion, and ovarian cysts, • Management of gynecologic hemorrhage, • Hysterectomy and other urgent gynecologic surgery, • Work closely with anesthesia, operating room teams, nursing, and residents to ensure timely and coordinated surgical care Labor & Delivery Backup Coverage • Work alongside the on-site OB hospitalist (laborist) and serve as backup OB physician coverage during the assigned shift, • Provide additional physician support for Labor & Delivery when clinical volume, acuity, or simultaneous emergencies require a second OB/GYN, • Assist with operative and high-acuity obstetric cases when needed, including cesarean delivery and cesarean hysterectomy, • Support safe escalation and continuity of care while maintaining primary responsibility for gynecology coverage Resident & Team Collaboration • Work collaboratively with OB/GYN residents and support an effective teaching and team-based clinical environment, • Maintain clear communication and shared situational awareness with the laborist throughout the shift, • Partner with nursing, anesthesia, emergency department, and other hospital teams to provide coordinated care, • Demonstrate a collegial, team-first approach across both gynecology and obstetric coverage responsibilities Schedule & Coverage Model • On-site, hospital-based shift coverage, • 12- or 24-hour shifts, • Physician mirrors the OB Laborist coverage model on the Labor & Delivery floor, • Primary responsibility for gynecology with secondary/backup responsibility for obstetrics, • No routine outpatient clinic responsibilities, • Opportunity to work closely with OB/GYN residents, • Minimum Required Shifts per month – 10 shifts per month Compensation Structure Shift-Based- • Signing Bonus – Offered, • Total Annual Comp including Bonuses and PTO: $335,000 assuming 12 shifts per month., • Sunrise Base Shift Rate:, • Day Shift- $2,000, • Night Shift - $2,090, • Average Shift Rate including Bonuses and PTO:, • Dayshift - $2,200 -$2,400, • Nightshift - $2,290 -$2490, • Accrued PTO upto $10,368, • 100% employer covered medical, dental, and vision for family. Premium plans available for additional employee contribution., • Malpractice coverage included (claims-made), with tail coverage provided after 2nd year anniversary Qualifications • Board Certified or Board Eligible in Obstetrics & Gynecology, • Active or eligible for Nevada medical license, • Demonstrated competency in urgent and emergent gynecologic surgery, • Current obstetric competency and comfort providing backup coverage on Labor & Delivery, • Ability to manage hospital-based gynecology independently while functioning collaboratively within an OB/GYN team, • Strong communication skills and a team-oriented approach to working with laborists, residents, nursing, and hospital staff Preferred Experience • Prior hospital-based, OB or GYN hospitalist/laborist, or academic OB/GYN experience, • Experience managing urgent and emergent surgical GYN cases, • Experience working with OB/GYN residents, • Comfort with rapid operative decision-making and high-acuity obstetric and gynecologic care Benefits: • Full-time status at: 10- twelve-hour shifts per month, • Competitive salary including holiday shift pay and performance incentives enhanced by lack of state income tax, • Health, dental and vision insurance (with some plans offered at no cost to you or your family), • 401(K) with an annual matching program after one year of service, • Paid time off (PTO), • Malpractice Coverage, • Continuing medical education stipend in addition to opportunities and support for professional development, • Relocation assistance (if applicable) Opportunity to work in a collaborative and supportive team environment Life in Las Vegas • No state income tax!, • Abundant cultural arts experiences: museums, galleries, live performances and the downtown Las Vegas Arts District, • First-in-class Spas, in addition to Celebrity Chef Dining, world class shopping and an outdoor enthusiast’s dream location, • Master planned residential communities offering diverse amenities, including Henderson, Summerlin, Paradise, Sunrise Manor and The Lakes, • Enjoy day trips to: The Grand Canyon, Valley of the Fire State Park, Zion National Park, Red Rock Canyon, Hoover Dam, Death Valley National Park, Antelope Canyon, Bryce Canyon National Park, Lake Mead, Horseshoe Bend, • Abundant sunshine boasting over 300 sunny days, warm transitional seasons, and short winters offering mild day-time temperatures and cool nights Join Our Vision If you are passionate about providing high-quality hospital-based women’s healthcare and thrive in a collaborative team environment, Hera Women’s Health invites you to join our growing OB/GYN and GYN hospital coverage team. Apply today to help shape an integrated model of gynecologic and obstetric care in Las Vegas. Contact Lori Stephenson at lstephenson@hera-health.com or 509-388-5124 (text friendly).

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Primary Job Duties: – Includes, but is not limited to: • Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution., • Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning., • Achieve daily sales and assigned cost goals., • Oversee weekly/monthly inventories and ordering of food and supplies., • Assist with food prep, station cooking and plating of food when necessary., • Manage inventory, purchasing and receiving of both front of house and back of house products., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Develop menu standards and maintain presentation quality., • Assist with conducting daily line-ups and/or pre-shift meetings., • Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members., • Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc., • Other duties as assigned. Qualifications: Required: • At least three years of experience within Culinary or a directly related operational area/field., • At least two years of directly related operational management experience at a similar leadership level., • Advance knowledge of principles and practices, • Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice., • Ability to write routine reports, purchase orders, menus and correspondences., • Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)., • Experience managing collective bargaining agreement(s) work groups., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to successfully lead and mentor a team., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • At least 18 years of age. Preferred: • Degree in Culinary Arts or a related field., • Previous experience in catering and banquet operations., • Previous experience in a large, luxury resort setting.

Job Description Seeking full time line cooks $19-23 per her Cash Tips 50% of Insurance covered Paid vacation time Continued Education Program 401k Growth opportunities Good work life balance Access to leading mental & physical health programs Chef de Partie / Line Cook Responsible for preparing all mis-en-place for station and working service. Responsible for all vegetable accompaniments for protein dishes. Involved in the development of tasting menu and mise-en-place that changes daily. Speed, Accuracy & Temperature, responsible for all protein dishes. Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc. Sophisticated protein cooking. Minor butchery. Responsible for teamwork with other stations, inter-station timing and communication, and dynamic multi-tasking. Working directly with Executive Chef. Consistent excellence in work product. Setting up and breaking down a station. Time management & task accomplishment with regards to daily prep list. Organization of station, workplace cleanliness, sanitation and safety. Will work with chefs to develop menus for guests. Must have superior culinary, food production, and high standards of excellence. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. PREP COOK The heartbeat of the team, learn all foundational cooking techniques. production of fresh pasta, braises , small butchery and sauce making. Time management & task accomplishment with regards to daily prep list. Organization of station, workplace cleanliness, sanitation and safety. Will work with chefs to develop menus for guests. Must have superior culinary, food production, and high standards of excellence. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. GENERAL EXPECTATIONS: Act with integrity, honesty and knowledge that promote the culture, values of Sparrow + Wolf Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understand completely all programs, procedures, standards, specifications, guidelines and training programs. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. REQUIRED QUALIFICATIONS: A minimum of 2-4 years of kitchen preparation and cooking in an upscale casual atmosphere. Ability to communicate effectively with management, guests, and hourly staff. Be able to work in a standing position for long periods of time (minimum of 8 hours a day). Be able to reach, bend and frequently lift up to 30 pounds. Must have the stamina to work a minimum of 40 hours per week. Competitive wages Insurance Paid vacation time 401 k \nCompany Description At Sparrow + Wolf, Chef Brian Howard brings his artistic vision to life through ever-evolving culinary experiences grounded in warmth and purpose. The menu reflects America’s diverse flavors, blending classical training, global influences, and Chef Brian’s Midwestern roots through a balance of traditional methods and modern innovation. Our award-winning cuisine celebrates seasonality, sustainability, and uncompromising quality. The cocktail journey begins in the kitchen, where small-batch spirits and fresh, cold-pressed juices come together in artfully crafted vessels—all created with an abundance of love. Our beverage program is complemented by a Wine Spectator Award–winning wine list, thoughtfully curated to pair with Chef Howard’s cuisine. Chef Howard is a two-time James Beard Foundation Best Chef: Southwest finalist, earning the distinction in 2024 and 2026. Sparrow + Wolf was also recently named MICHELIN Selected in the inaugural MICHELIN Guide American Southwest. At Sparrow + Wolf, Chef Brian Howard brings his artistic vision to life through ever-evolving culinary experiences grounded in warmth and purpose. The menu reflects America’s diverse flavors, blending classical training, global influences, and Chef Brian’s Midwestern roots through a balance of traditional methods and modern innovation. Our award-winning cuisine celebrates seasonality, sustainability, and uncompromising quality. The cocktail journey begins in the kitchen, where small-batch spirits and fresh, cold-pressed juices come together in artfully crafted vessels—all created with an abundance of love. Our beverage program is complemented by a Wine Spectator Award–winning wine list, thoughtfully curated to pair with Chef Howard’s cuisine. Chef Howard is a two-time James Beard Foundation Best Chef: Southwest finalist, earning the distinction in 2024 and 2026. Sparrow + Wolf was also recently named MICHELIN Selected in the inaugural MICHELIN Guide American Southwest.

Job Description Join Our Culinary Team as a Sous Chef! Are you passionate about crafting exceptional dining experiences? Do you thrive in a fast-paced kitchen environment? Zenshin Asian Restaurant, part of Southpoint Sushi, INC, is looking for a talented and experienced Sous Chef to join our team in Las Vegas, NV. If you have a love for Asian cuisine and a dedication to culinary excellence, we’d love to hear from you! About Us At Zenshin Asian Restaurant, we pride ourselves on offering a unique blend of traditional and modern Asian flavors, paired with exceptional service. Located in the heart of Las Vegas, we are committed to delivering unforgettable dining experiences to our guests. Position Summary As a Sous Chef, you’ll play a vital role in our kitchen, supporting the Executive Chef in leading the culinary team and ensuring the highest standards of food quality, preparation, and presentation. This is an exciting opportunity for someone with a strong culinary background and a creative flair to contribute to our dynamic menu and kitchen operations. Key Responsibilities • Assist the Executive Chef in managing daily kitchen operations, ensuring smooth workflow and efficiency., • Supervise and mentor kitchen staff, fostering a collaborative and professional environment., • Oversee food preparation and presentation to maintain our high-quality standards., • Collaborate on menu planning, including creating innovative dishes that align with our Asian-inspired cuisine., • Ensure compliance with food safety and sanitation regulations., • Monitor inventory levels and assist with ordering supplies as needed., • Step in to lead the kitchen in the Executive Chef’s absence.Required Skills and Qualifications, • A minimum of 5 years of culinary experience, preferably in Asian cuisine or a high-volume restaurant setting., • Strong leadership and organizational skills, with the ability to manage a team effectively., • Expertise in food preparation techniques, flavor profiles, and plating presentation., • Knowledge of food safety and sanitation practices., • Creativity and passion for developing innovative dishes., • Excellent communication skills and the ability to work well under pressure.Why Join Us? At Zenshin Asian Restaurant, we believe in fostering a culture of collaboration, respect, and a shared passion for culinary excellence. As part of our team, you’ll have the opportunity to work in a vibrant and supportive environment where your skills and creativity can truly shine. Take the Next Step If you’re ready to bring your culinary expertise to Zenshin Asian Restaurant and be part of a team that values quality, innovation, and teamwork, we’d love to hear from you! Apply today and let’s create something extraordinary together. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionJoin Our Team as a Cashier at Standard Restaurant Supply! At Standard Restaurant Supply, we’re more than just a store—we’re a community for culinary enthusiasts. Whether you’re a professional chef or a home cook, we’re here to inspire culinary creativity with our wide range of high-quality kitchen equipment and stylish appliances. Our team is passionate about delivering exceptional service and creating a welcoming environment for all. If you share our love for great customer experiences, we’d love to have you on board! Responsibilities As a Cashier, you’ll play a vital role in ensuring every customer has a positive experience. Your day-to-day will involve greeting customers warmly, efficiently processing transactions, and maintaining a clean and organized checkout area. You’ll also assist with answering customer inquiries, providing product recommendations, and ensuring that every guest leaves with a smile. This is a great opportunity to be part of a dynamic team where your contributions truly make a difference. Qualifications We’re looking for someone who is friendly, detail-oriented, and thrives in a fast-paced environment. To succeed in this role, you should have: • At least 1 year of experience in a cashier or customer service role., • Strong communication and interpersonal skills., • A passion for delivering outstanding customer service., • Basic math skills and the ability to handle transactions accurately.Benefits We value our team members and are proud to offer a comprehensive benefits package, including: • Medical, dental, and vision insurance., • Matching 401(k) program to help you plan for the future., • Paid holidays and paid time off to recharge., • Employee discounts to fuel your own culinary passions.Why Join Us? At Standard Restaurant Supply, we believe in fostering a supportive and inclusive workplace where team members feel valued and empowered. You’ll be part of a company that’s passionate about helping customers and employees alike achieve their goals. If you’re ready to bring your skills and enthusiasm to a company that truly cares, we’d love to hear from you! Ready to take the next step? Apply today and start your journey with Standard Restaurant Supply! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Wolfgang Puck Bar & Grill | MGM Grand – Las Vegas At Wolfgang Puck Bar & Grill inside the MGM Grand, we operate at serious volume while maintaining the elevated standards of a globally recognized culinary brand. Our kitchens are fast paced, highly collaborative, and built on leadership, consistency, and execution. We are seeking a Sous Chef who is first and foremost a leader—someone who can command a busy kitchen, develop strong teams, and deliver consistent results service after service. This role is ideal for a chef who enjoys scale, structure, and responsibility, and who leads from the line with confidence and calm. Position Overview The Sous Chef is a key operational leader in the kitchen, partnering with the Executive Chef to oversee day-to-day BOH execution. You will be responsible for leading large teams through high-volume services, maintaining standards, and ensuring the kitchen runs efficiently, safely, and with purpose. Pay: $65,000–$80,000 / year What You’ll Lead Direct and motivate a large, multi-station BOH team during high-volume service Own daily execution: prep, line readiness, pacing, and quality control Set the tone on the floor—professional, focused, and solution-oriented Ensure consistency and adherence to Wolfgang Puck Bar & Grill standards Coach and develop cooks through hands-on training, feedback, and mentorship Maintain high standards of cleanliness, organization, and food safety Manage inventory, ordering, receiving, and waste control Support scheduling, labor management, line checks, tastings, and BOH admin Collaborate closely with FOH leadership to ensure a smooth guest experience What We’re Looking For 3+ years of Sous Chef or equivalent leadership experience in a high-volume, upscale or fine-dining environment Proven ability to lead large kitchen teams with confidence and consistency Strong hands-on cooking skills across grill, pizza, pasta, and foundational butchery Experience managing inventory, ordering, and BOH systems Calm, decisive leadership style with the ability to problem-solve in real time Organized, accountable, and standards-driven Culinary degree or certification preferred, but not required What We Offer Competitive salary with performance-based incentives Medical, dental, and vision coverage 401(k) with company match Paid time off Dining discounts across Wolfgang Puck restaurants Clear growth and advancement opportunities within the Wolfgang Puck Fine Dining Group Why Join Us This is an opportunity to lead at scale within an iconic brand that values strong leadership, operational excellence, and team development. If you’re a high-volume Sous Chef who thrives under pressure, leads from the front, and takes pride in building great kitchens and great teams, we’d love to connect. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class.

Job DescriptionJOB TITLE: Sous Chef Are you motivated to Have Fun & Make Friends? We are, so if you want to feel excited on your way to work and can’t wait to be a part of Service Luxury Style, this could be the job for you. Job Description: This position is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Sous Chef reports directly to the Executive Chef. Job Focus:Focus is on, but not limited to, the following: • Must love and support their TEAM!, • Must love and take care of guests!, • Must say “Yes” and “Thank you” often!, • Exhibits culinary talents by personally performing tasks while leading the staff, planning and managing all food-related systems, • Role models company quality standards and service, • Ensures that all equipment and facilities are in good working order and is properly maintained, • Is responsible for ordering products to ensure all par levels are maintained, • Supervises and carries out the correct procedure of preparations, presentation, and portion control for all raw and cooked foods in accordance with Company standards and food regulations, • Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible, • Follow procedures for covering, labeling, dating, and storing food in a timely manner, • Ability to work under time constraints and meet department deadlines, • Constantly growing and coaching lower management and line-level staff, • Provides clear direction and achievable goals for their entire team, • Fully supportive of and cognizant of all Corporate Programs, • Assists the Regional/Corporate Chef with menu planning, • Understands and enforces federal, state, and local food sanitation regulations Desired Qualifications: • Current with culinary concepts, practices and procedures, • Current experience in the hospitality industry in a kitchen management role, • Active in furthering his/her own culinary development, • Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals, • Proven leadership and managerial skills, • Supports an environment of colleague growth and development, • Familiar with financial planning, analyzing data, trends, and implementing strategies for improvement, • Clear and concise written and verbal communication skills, • Must have excellent organizational, interpersonal, and administrative skills, • Proficient in MS Word, Excel, and company communication technologyeducation:, • Culinary degree preferred but not required

Job Description Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Overview Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit www.hardrock.com or shop.hardrock.com. Responsibilities Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe’s senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. Support and assist in the preparation and design of all food orders. Maintain the highest standards of brand, local health, safety, and food preparation hygiene Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Foster an environment of customer service in which all team members put the guest first in every Execute established food standards for overall guest satisfaction that meet or exceed brand Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to Support staff development and advancement along well-defined career Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary Possess a self-motivated approach to his/her own personal and professional growth. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary Possess all local food management and safety SKILLS Ability to learn and bring "out of the box" ideas to their team. Genuine enthusiasm and aptitude for food. Excellent verbal and written communication skills. High level of business acumen and common sense. Demonstrates strong problem solving skills through ability to diagnose and implement solutions. Must possess strong communication and listening skills, excellent speaking, reading and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. Ability to sit for extended periods of time. Ability to make repeating movements of the arms, hands, and wrists. Ability to express or exchange ideas verbally and perceive sound by ear. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. Ability to travel via auto or airplane for long periods of time.

Job Description The Sous Chef is responsible for the daily food preparation and food production of the Peppermill restaurant. Duties: To prepare high quality and consistent food products. Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods. Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management. Responsible for kitchen supervision in conjunction with the Chef. Rotates all food products in walk-ins and freezers. Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary. Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef. Follows all sanitation procedures. Ensures that all safety standards are followed and reports all unsafe conditions to management. Qualifications: High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred. Two or more years in a restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas. Must be familiar with all aspects of the cuisine for the restaurant Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills. Ability to teach and train fellow culinarians.

Job DescriptionCompany Description 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 Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions • Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef., • Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied., • Ensure proper rotation and utilization of stored food to prevent waste., • Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control., • Monitors staffing levels, early out requests, and overtime., • Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards., • Delegate work assignments to cooks and other kitchen staff., • Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action., • Requisition stock according to business needs/pars., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.Qualifications, • One (1) year of experience in the same or similar position preferred., • Must be able to stand and walk for majority of shift., • Must be able to lift, carry, and maneuver up to 40 pounds., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling., • Must have excellent 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 DescriptionThe primary role of the Chef de Cuisine will be to train and manage the kitchen personnel and supervise and coordinate all related culinary activities. JOB FOCUS: Focus is on, but not limited to the following: • Has a passion for the craft and everything in the industry., • Must love and support their TEAM., • Must love and take care of guests., • Must say “yes” and “thank you” often., • Must be excited about change and an evolving environment., • Current with culinary concepts, practices, and procedures., • Ability to estimate food consumption and requisition or purchase food., • Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards., • Supervises and carries out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service., • Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control., • Establishes result-oriented objectives for the kitchen as well as personal objectives in regard to professional development., • Ensures the profitability and successful operation of the kitchen., • Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required., • Plan and price menus., • Ensure proper equipment operation and maintenance., • Ensure proper safety and sanitation in kitchen., • Must be able to prepare selected items or for selected occasions., • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints. DESIRED QUALIFICATIONS: • Has five (5) or more years of experience in a supervisory role in a restaurant kitchen; Executive Chef or Sous Chef preferred., • Must be at least 21 years of age or older., • Experience with Culinary Unions and Collective Bargaining Agreements preferred., • Must be able to obtain all work cards., • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals., • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail., • Must be able to work in a fast- paced, customer service driven environment., • Current experience in the hospitality industry in a kitchen.

Acclaimed restaurant group is seeking a multiunit Executive Chef to oversee culinary operations across their portfolio of successful, ingredient-driven, high volume restaurants in Las Vegas. This role will be overseeing four different concepts and is an opportunity for an experienced culinary leader who brings strong operational discipline, financial acumen, and a passion for mentorship. While this role has a strong focus on operational and financial performance, this role is also creatively collaborating with the chefs across the various restaurants. Group Executive Chef Responsibilities: • Partner closely with senior F&B leadership, Executive Chefs, and culinary teams, • Develop and implement systems, processes, and production strategies that improve operational efficiency, labor productivity, freshness, and overall execution, • Mentor Executive Chefs and culinary teams, including succession planning, performance support, and leadership development, • Champion cross-functional collaboration across all departments to ensure seamless execution of business initiatives, • Own departmental financial performance, • Ensure compliance with food safety, sanitation, company policies, and applicable local, state, and federal regulations Group Executive Chef Preferred Requirements: • 2+ years in a leadership position with experience in a multiunit capacity as either a Culinary Director, Corporate Chef, Area Chef, or Regional Chef or 5+ years as an Executive Chef overseeing at least two locations doing over 25+ MIL in revenue, • Extensive experience leading large-scale, high-volume culinary operations, • Strong financial acumen, with demonstrated knowledge in managing sales, margins, labor, budgets, forecasting, and overall departmental profitability, • Strategic project management skills with the ability to adapt in order to keep multiple initiatives moving across different properties and teams, • Creative and organized, with the ability to balance innovation with execution, • Strong leadership presence with excellent communication and team-building skills Compensation / Benefits: • Base salary in the $135k–$150k range, • Bonus structure, • Medical, dental, and vision insurance, • PTO Plan, • 401K

Brand Executive Chef (Must have US Residence or US Citizenship) We have currently been retained to search for a Brand Executive Chef (Latin American cuisine expertise) to lead culinary operations for a top high-end fine-dining Restaurant in Las Vegas at one of the top Casinos. He/she will also be responsible for the operation of a corporate dining and R&D kitchen that supports employee dining and menu testing. He/She will report to the VP of Culinary. The responsibilities would include menu development, daily operations, financial results, and KPIs, while remaining hands-on on the line, coaching staff, and overseeing culinary work across both venues. He/she will be responsible for the “Employee” dining program and a formal R&D stage that solicits feedback from roughly 100 Corporate employees. The restaurant is characterized as a high-volume fine dining operation with a Latin American fare, generating over $15 million in revenue. The ideal Executive Brand Chef (Latin American cuisine)candidate will be an individual who can help elevate the culinary brand by leading menu innovation, ensuring consistency across multiple locations, and mentoring culinary teams. He/she will bridge the gap between creative culinary concepts and operational profitability, often focusing on R&D, product development, and brand alignment with health or market trends. Key Responsibilities • Menu Engineering: Creating, testing, and implementing new menus for consistency and profitability., • Brand Standards: Ensuring all culinary operations across locations (or catering) match brand standards., • Culinary R&D: Developing new products or nutritional offerings tailored to specific clientele. Latin American cuisine, Steak house cuisine experiences a plus!, • Operational Leadership: Training, coaching, and hiring staff to maintain high-performance kitchens., • Cost Management: Monitoring food waste, controlling costs, and optimizing purchasing. Required Skills • Experience: Extensive experience in multi-unit, high-volume, or catering culinary environments, • Leadership: Proven capability to mentor staff and manage teams., • Strategic Thinking: Ability to blend creativity with business strategy and financial accountability., • Technical Skill: Deep knowledge of food safety, menu engineering, and culinary innovation. Duties include, but are not limited to the following: Key Qualifications • Culinary Leadership: Minimum of 10 years of progressive culinary leadership experience, preferably in high-volume, high-level culinary settings with fine dining, elevated execution restaurant, or group. Latin American and Steak house cuisine experience required., • High-Volume Management Expertise: Proven success in managing large-scale culinary operations, with a focus on maintaining quality in high-capacity environments. Multi-unit brand leadership experience, Luxury hospitality background., • Innovation and Vision: Demonstrated ability to develop unique recipes and menus that align with brand standards and cater to diverse guest preferences., • Financial Acumen: Skilled in budget management, cost analysis, and inventory control, with a focus on maximizing profitability., • Team Development: Experience building and leading high-performance teams, with a commitment to training and developing culinary talent., • Exceptional Communication: Strong interpersonal and communication skills, with the ability to engage effectively with team members, stakeholders, and guests. Compensation Base salary range US$120k – US$150 K commensurate with experience (negotiable for right candidate!) plus bonus based on KPIs, Medical benefits and all employee benefits If this position is something that you would be interested in and you meet ALL of the above requirements, please submit your resume, cover letter photos file of your work to: sylvia@renardinternational.com Apply online directly as well - _ Please send your portfolio Best, Sylvia Sylvia Menezes Director of Worldwide Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS “The Most Trusted Name in the Hospitality Industry” Tel: (1) 416 364 8325 Ext: 252 or Intl. Mobile: (1) 647 299 2452 Fax: (1) 416-364-4924 Skype: sylvia.menezes Email: Sylvia@renardinternational.com _ Web sites: _

Job Description The Cook is responsible for the daily preparation and food production of the restaurant. Duties: To prepare high quality and consistent food products. To continually emphasize day to day communication skills and commitment to excellent cuisine. Work in close conjunction with Restaurant Chef and Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods. Maintain the highest levels of professionalism, including the proper dress code. Report any damaged or broken equipment to management as quickly as possible. Report any unsafe conditions to management. Assist in implementing creative menus. Follow all sanitation procedures. Qualifications: High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate, preferred. Two or more years in hotel restaurant/casino outlet or individual restaurant, pertaining to the specialized high-volume area preferred. Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.) Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry.

Job Description As a Zuma Line Cook, you are responsible for preparing high-quality dishes with precision and attention to detail. You will collaborate closely with the kitchen team to uphold Zuma's standards of excellence and deliver an exceptional dining experience to our guests. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Life at Zuma At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: • Prepare and cook a variety of Japanese-inspired dishes according to Zuma's recipes and standards, • Work efficiently on the hot line, grill, or other designated stations as assigned by the Head Chef or Sous Chef, • Execute all food orders with accuracy and consistency, ensuring timely delivery to guests, • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation, • Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas What We Look For Our ideal candidate embodies our values and the following: • A genuine love for culinary experiences & a passion for Japanese cuisine, • A natural team player who is at home working in sync with a large team, • Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences, • Previous experience as a Line Cook or similar role in a high-volume restaurant environment, preferably with Japanese cuisine experience, • Strong knowledge of Japanese cooking techniques, ingredients, and flavors highly preferred, • Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you’ll enjoy: • World-Class training, designed to inspire and educate, • Global opportunities, experience hospitality around the globe with our five incredible brands, • Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being, • 401(k) Retirement Plan, supporting your long-term financial well-being and future goals, • Family Meals are shared daily, • Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition, • Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage. We use eVerify to confirm U.S. Employment eligibility.

Job Description The Prep Cook at KYU plays a crucial role in ensuring that our kitchen operates efficiently. The Prep Cook is knowledgeable about ingredients and technical processes and works collaboratively with other kitchen staff. Prep Cooks at KYU take ownership of preparing ingredients, managing their stations, and assisting in creating dishes according to our restaurant's recipes and specifications. Responsibilities: • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Maintain inventory and supplies., • Collaborate with kitchen staff to properly prepare menu items., • Set up and stock the kitchen with all necessary supplies., • Prepare meal ingredients by peeling, cutting, chopping, slicing, and portioning., • Measure ingredients and seasonings., • Assist line cooks during service., • Produce menu items in cooperation with the kitchen team., • Keep the station clean, organized, and efficient., • Rotate inventory correctly., • Ensure that all nutrition and sanitation standards are followed., • Monitor and report inventory needs to the Sous Chef., • Maintain strong and positive communication with the chef team. Skills and Qualifications: • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related experience., • Minimum of 2 years of experience in a similar role., • In-depth knowledge of restaurant practices and cooking methods., • Excellent communication and organizational skills., • Strong multitasking abilities., • Ability to work cooperatively and efficiently as part of a team., • Extensive experience working in busy restaurant environments., • 3 to 5+ years of experience in a cook position., • Fine dining experience preferred., • Attention to detail., • Motivated and self-directed., • Pride in service and a constant desire to grow within the craft., • Excellent time management., • A proactive and positive attitude. Benefits include: • Medical insurance., • Dental and vision insurance options., • Paid time off., • Employee dining discounts. Physical Aspects of the Prep Cook Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods of time. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job Description The Line Cook at KYU is an essential role for preparing high-quality meals and contributing to our talented team. We are seeking a passionate and hardworking individual who can follow standard recipes and execute dishes to our high standards. Line Cooks at KYU are driven culinary professionals who work closely with the CDC and Sous Chefs to efficiently and consistently execute the menu. This role requires a strong understanding of cooking methods, ingredients, equipment, and processes. As a Line Cook, you will take ownership of preparing ingredients, managing your station, and creating dishes according to restaurant recipes and specifications. Strong communication and multitasking skills are crucial for success. Ultimately, you will play a key role in ensuring customer satisfaction and contributing to the growth of our restaurant. Responsibilities: • Properly set up and stock the station for service., • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Maintain inventory and supplies., • Collaborate with kitchen staff to properly prepare menu items., • Prepare for food service., • Cook menu items in cooperation with the kitchen team., • Monitor tickets, including allergy and special-request notes., • Keep the station clean, organized, and efficient., • Rotate inventory correctly., • Ensure adherence to all nutrition and sanitation standards., • Monitor and report inventory needs to the Sous Chef., • Plate dishes carefully., • Double-check that all dish components are ready for expo. Skills and Qualifications: • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related experience., • Minimum of 2 years of experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Strong multitasking abilities., • Ability to work cooperatively and efficiently as part of a team., • Extensive experience working in busy restaurant environments., • 3 to 5+ years of experience in a cook position., • Fine dining experience., • Attention to detail., • Motivated and self-directed., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication., • Excellent time management., • A proactive and positive attitude. Benefits include: • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Employee dining discounts. Physical Aspects of the Line Cook Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods of time. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job DescriptionDescription: The Prep Cook will function as an integral assistance to BOH members on a day-to-day basis, included but not limited to dish, prep, receiving, and the kitchen line. As a Prep Cook, you will directly report to the Company Chef & GM/AGM. Extensive knowledge / ownership of all recipes, food storage and SNHD regulations. Continuing self-education on current trends and industry standards will. Pay rate for this role averages between $14.00 - $15.50 per hour, DOE. Described below but not limited to, are daily tasks that you can expect to perform on varied shifts: • Upholding standards for all SNHD health code standards is required., • Performing recipe execution to written specification as shown in recipe book/build book binders, • Following “FIFO (First in first out)” for all products in-house, • Complete daily checklists pertaining to your assigned shift, including labeling for all food products, kitchen tools and kitchen organization, • Filling out temp logs, organizing all food storage areas., • Ensuring product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion., • All items as stated in the BOH Recipes and Builds, • Checking in and verifying all items from daily deliveries and stocking them in designated storage areas, • Inspecting all deliveries for damage, carefully reviewing all invoices/purchase orders – report any discrepancies immediately to management, • Practicing and utilizing all knife skills to ensure safe and measured cuts on both produce and protein., • Be able to always communicate to staff and vendors professionally., • Maintaining communication between both FOH / BOH departments on a daily basis to stay current with updated goals and issues, • Upholding all Makers & Finders Company Policies and Procedures, • Keeping work area clean by sanitizing, sweeping, mopping, and scrubbing all kitchen floors and equipment to avoid accidents, • Clearing of any items that are not necessary for your shift completion to prevent workplace accidents or distractions., • Performing additional tasks as assigned by both FOH and BOH management., • Performing shift with mindful time-management to complete all tasks assigned within shift., • Attending all employee meetingsRequirements: PHYSICAL REQUIREMENTS Talking/Hearing: to communicate with public, staff and vendors. Walking: to travel different levels of facility and other locations Sitting: to drive a vehicle and for computer work Standing: to put supplies away, to train, standing for long periods of time Lifting: to put supplies away Climbing: to inspect all areas of kitchen and bar Pulling: to open doors; to move furniture and supplies Pushing: to close doors; to move furniture and supplies Stooping: to inspect under equipment; to retrieve supplies at lower levels Crouching: to inspect under equipment; to retrieve supplies at lower levels Seeing: to drive a vehicle; to obtain information from written material, for computer work Carrying: to carry 40 pounds for 25 yards to maintain inventory. The Lead Prep Cook is required to invest the time necessary to produce exceptional results. This position will also have a rotating irregular schedule including nights, weekends, holidays and frequently a 5-day work week for full time and 2-3-day work week for part-time (depending on availability and business needs).

Job Description $15 - $17 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Prep Cook will be responsible for supporting the outlet kitchen chefs and assisting with supporting kitchen staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards. Primary Job Duties: – Includes, but is not limited to: • Preparation of food according to restaurant recipes and/or guests’ request(s)., • Assist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc.…), when needed., • Maintain the highest level of food presentation and quality., • Ensure sanitation procedures and organization of work area(s)., • Adhere to all health code regulations and standards., • Maintain food and supply inventory and notify management of restocking requirements., • Attend and participate in daily briefings or pre-shifts., • Obtain and maintain position-specific licensing., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc., • Other duties as assigned. Qualifications: Required: • At least two years of cooking experience in a full service restaurant or similar environment., • Ability to translate recipes into dishes., • Compatible knife skills., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • At least 18 years of age. Preferred: • Degree in Culinary Arts or a related field or training., • Previous experience in buffet operations., • Previous experience in a large, luxury resort setting.

Job DescriptionSummary We are looking for a skilled and efficient Line Cook to join our kitchen team. The Line Cook is responsible for preparing menu items according to recipes, maintaining high food quality, and working in coordination with other kitchen staff to ensure smooth service. Key Responsibilities Prepare and cook menu items according to standardized recipes and portion sizes. Ensure food is prepared quickly, efficiently, and with attention to quality and presentation. Maintain a clean, organized, and sanitized workstation. Follow all food safety, handling, and sanitation standards. Assist with receiving, storing, and rotating food supplies. Work collaboratively with other cooks and kitchen staff to meet service demands. Follow instructions from the Kitchen Manager or Executive Chef. Qualifications Previous cooking experience in a restaurant setting preferred. Knowledge of basic cooking techniques and kitchen equipment. Strong attention to detail and organizational skills. Ability to work in a fast-paced environment under pressure. Food handler certification (as required by law). Physical Requirements Ability to stand for long periods of time. Ability to lift up to 50 lbs. Comfortable working in a hot and fast-paced kitchen environment.

Job DescriptionDescription: Job Title: Prep Cook – Concept/PropertyNameConcept/PropertyName Reports To: Sous Chef / Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Prep Cooks ensure the kitchen is ready to deliver every service at JAG standards. You’ll execute accurate, efficient mise en place and batch production, follow recipes and labeling protocols, uphold food safety, and support the line by keeping stations stocked and organized. Key Responsibilities Mise en Place & Production • Execute daily prep lists to spec: knife work, vegetables, proteins, sauces, marinades, dressings, stocks, and doughs., • Weigh/measure ingredients precisely; scale recipes up/down; record yields., • Set and maintain par levels; replenish stations for service and events. Quality, Consistency & Recipes • Follow standardized recipes, portioning, and presentation components to maintain brand consistency., • Participate in tastings and apply feedback, flag quality or spec deviations immediately. Food Safety & Sanitation • Adhere to DOH and JAG standards: handwashing, glove use, allergen controls, and cross-contamination prevention., • Label and date products; use FIFO and track hold times; complete cooling logs and temperature checks accurately., • Clean as you go; complete opening/closing side work and assigned deep cleans. Inventory, Receiving & Waste Control • Assist with receiving verify quantities, temperatures, product quality, and proper storage by zone., • Minimize waste through proper trimming, yield awareness, and storage; report variances/spoilage promptly., • Maintain organized dry/cold storage; keep prep and walk-ins neat and mapped. Equipment & Maintenance • Safely operate and care for knives and equipment (slicers, immersion blenders, mixers, food processors, ovens)., • Perform basic maintenance (sharpening, fryer filtering as assigned) and escalate repair needs. Teamwork & Culture • Support the line during peak periods; run, restock, and assist other stations when needed., • Attend line-ups and trainings; contribute to a respectful, inclusive, learning-focused kitchen., • Model punctuality, professionalism, and communication. Events & Openings (as applicable) • Execute preset/event menus and timelines with accuracy., • Support new openings: batch prep, tastings, training, and setup per culinary leadership.Requirements:

Job Description $18 - $20 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Line Cook will be responsible for supporting the outlet kitchen chefs and assisting with supporting kitchen staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards. Primary Job Duties: – Includes, but is not limited to: • Preparation of food according to restaurant recipes and/or guests’ request(s)., • Assist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc.…), when needed., • Maintain the highest level of food presentation and quality., • Ensure sanitation procedures and organization of work area(s)., • Adhere to all health code regulations and standards., • Maintain food and supply inventory and notify management of restocking requirements., • Attend and participate in daily briefings or pre-shifts., • Obtain and maintain position-specific licensing., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc., • Other duties as assigned. Qualifications: Required: • At least two years of cooking experience in a full service restaurant or similar environment., • Ability to translate recipes into dishes., • Compatible knife skills., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • At least 18 years of age. Preferred: • Degree in Culinary Arts or a related field or training., • Previous experience in buffet operations., • Previous experience in a large, luxury resort setting.

Job DescriptionJob Title: Dim Sum ChefReports To: Sous Chef/Head ChefResponsible for: Dim Sum Station Operations Employee Specification: The Dim Sum Chef is a specialist culinary role responsible for the production of authentic, high-quality dim sum across all service periods. This position requires an exceptional command of traditional Chinese pastry and steaming techniques, including the ability to produce a wide variety of har gow, siu mai, cheung fun, and baked items to an exacting standard. The role demands precision, speed, and a deep respect for Cantonese culinary tradition. Key Responsibilities: Culinary Excellence & Station Operations • Dim Sum Production: Prepare and produce the full range of dim sum items from scratch daily, adhering to established recipes and presentation standards., • Dough & Pastry Work: Master the preparation of har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and other classic dim sum pastry bases., • Steamer & Equipment Management: Operate and monitor steamers, woks, and baking equipment with precision to ensure correct cooking times and temperatures., • Quality Control: Maintain consistent portion size, pleating technique, texture, and presentation across all dim sum items., • Menu Development: Provide input on seasonal specials and assist in recipe development for new dim sum items under the direction of the Head Chef., • Compliance & Safety: Maintain strict compliance with food safety, allergen awareness, and hygiene regulations at all times.Team Collaboration & Communication, • Station Coordination: Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum items throughout the service period., • Junior Staff Training: Guide and mentor dim sum assistants and junior cooks in traditional techniques, helping to preserve craftsmanship standards., • Supplier Liaison: Communicate with the Head Chef regarding specialist ingredient sourcing including dried goods, shrimp, and Chinese produce., • Administrative & Operational Support, • Prep & Mise en Place: Lead all daily and session-specific mise en place to ensure the dim sum section is fully prepared ahead of each service., • Inventory & Waste: Monitor ingredient stock levels, manage waste reduction through accurate production planning, and flag shortages in advance., • Cleanliness & Hygiene: Ensure the dim sum station is maintained to the highest standards of cleanliness throughout and after service.Requirements:, • Experience: Minimum 4 years of dedicated dim sum preparation experience in a professional Chinese or Cantonese restaurant., • Technical Skills: Expert-level command of traditional dim sum techniques including hand-pleating, pastry production, steaming, and wok skills. Familiarity with both savoury and sweet dim sum items., • Education: Culinary training with a focus on Chinese cuisine, or equivalent apprenticeship under a recognised dim sum Master Chef., • Language Skills: Native or highly proficient Cantonese speaker. English is an advantage., • Attributes: Meticulous attention to detail, strong sense of traditional culinary craft, ability to work at pace while maintaining precision, and pride in producing an authentic product. Powered by JazzHR Cdruyemvf6

Job Description LOCATION: The Salvation Army – Owens Campus – Las Vegas, NV STATUS: Part Time/Non-Exempt MISSION STATEMENT The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. The Salvation Army In Las Vegas is looking to fill a Cook position. The successful candidate for this position will be someone with experience or training as a line cook and have the ability to work varying hours. The Cook will maintain the standards set by the Executive Chef. They will maintain production schedules to insure both timely service and quality of product. This position will observe and implement all approved sanitation practices. This position will oversee that deliveries from purveyors coincide with the purchase order. The Dining Room Cook will report any unsafe or unsanitary conditions in the kitchen or dining room. QUALIFICATIONS • High School graduate or equivalent, • Ability to work varying hours, including weekends and holidays., • Posses or be willing to obtain a Food Handlers Permit, • Two years of experience as a line cook or equivalent formal training. PHYSICAL REQUIREMENTS Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result. While performing the duties of this job, the employee is regularly required to walk, stand, climb, balance, stoop, kneel, crouch, crawl and reach with hands and arms on a continuous basis. The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to focus. The employee must have the ability to operate a telephone, desktop or laptop computer, as well as the ability to access and produce information from a computer, and to understand written information.

Job Description WHO WE ARE From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A DAY IN THE SHACK They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Cook and prepare a variety of food according to production guidelines and standardized Crack Shack recipes, • Set up work station with all needed ingredients and equipment, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Crack Shack guidelines, • Properly store food by adhering to food safety policies and procedures, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Clean and sanitize work areas, equipment, and utensils, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Crack Shack safety policies and procedures including proper food safety and sanitation, • Perform other duties as assigned by upper management REQUIREMENTS • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Previous pastry cooking experience is preferred., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. We use eVerify to confirm U.S. Employment eligibility.

Job Description At CUT by Wolfgang Puck at The Palazzo Las Vegas, culinary excellence meets modern luxury. As the sophisticated evolution of the classic American steakhouse, CUT is known for precision, bold flavors, and an uncompromising commitment to quality. We are seeking skilled Line Cooks who take pride in their craft, thrive in a fast-paced fine dining kitchen, and are passionate about executing exceptional food at the highest level. What You’ll Do: • Prepare and execute dishes to the highest standards of quality and consistency, • Work various stations in a fast-paced, high-volume kitchen environment, • Maintain a clean, organized, and efficient workstation, • Follow proper food handling, safety, and sanitation procedures, • Collaborate with chefs and teammates to ensure seamless service and kitchen operations Pay: $20 - $25 / hour What We’re Looking For: • Minimum 2 years of experience in a fine dining kitchen is required, • Steakhouse experience is strongly preferred, • Solid knife skills and knowledge of various cooking methods and techniques, • Team player with a strong work ethic and attention to detail, • Able to work nights, weekends, and holidays as needed, • Culinary school education is a plus but not required Why Join CUT: • Be part of a globally renowned restaurant group led by Chef Wolfgang Puck, • Work alongside top culinary professionals in a supportive environment, • Fully paid individual health, dental and vision insurance for qualified team members, • 401(K) retirement plan with 30% employer match, • Competitive pay, employee meals, and dining discounts, • Opportunities for growth and advancement within Wolfgang Puck Fine Dining Group Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify the major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class.

Job Description $18 - $20 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Tortilla Maker will be responsible for supporting the outlet kitchen chefs and assisting with supporting kitchen staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards. Primary Job Duties: – Includes, but is not limited to: • Preparation of food according to restaurant recipes and/or guests’ request(s)., • Assist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc.…), when needed., • Maintain the highest level of food presentation and quality., • Ensure sanitation procedures and organization of work area(s)., • Adhere to all health code regulations and standards., • Maintain food and supply inventory and notify management of restocking requirements., • Attend and participate in daily briefings or pre-shifts., • Obtain and maintain position-specific licensing., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc., • Other duties as assigned. Qualifications: Required: • At least two years of cooking experience in a full service restaurant or similar environment., • Ability to translate recipes into dishes., • Compatible knife skills., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • At least 18 years of age. Preferred: • Degree in Culinary Arts or a related field or training., • Previous experience in buffet operations., • Previous experience in a large, luxury resort setting.

Executive Chef (Director of Culinary) Note only American citizens or US Residents may apply Are you ready to make an excellent career move? Then this is your chance! Our client, a high-end Four Diamond luxury resort in Southern USA requires an experienced Executive Chef to lead its culinary operations that involve oversight of multiple restaurants (several fine dining venues), extensive banquet operations (over 70,000 sq ft of banqueting space and meeting rooms), in-room dining and specialty events. The Executive chef will be responsible for strategic leadership, management, and execution of all culinary operations of the resort. The chef will be responsible for exceptional dining experiences that reflect the highest standards of quality, creativity, consistency and guest satisfaction maintaining financial performance, food safety, and luxury service standards. KEY RESPONSIBILITIES • Culinary Leadership, • Operations Management, • Team Leadership, • Financial Management, • Guest Experience, • Quality & Compliance REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES): • Culinary degree from an accredited institution preferred (Only American or US Residents), • Minimum 10 years of progressive culinary leadership experience (Michelin level exposure an advantage)., • At least 5 years as Executive Chef in a luxury resort with fine dining F&B outlets., • Experience managing multiple restaurants and high-volume banquet operations., • Strong knowledge of international cuisines, wine pairings, and luxury dining trends., • Proven success in menu development, food costing, and financial management., • SERV Safe Certification or equivalent food safety certification preferred. Compensation: Competitive base salary in high $$$ range, relocation allowance – 20k, medical insurance, 401k, and all other exceptional company benefits. If you believe that you qualify for this culinary leadership role and have strong organizational and communication skills, labor and food cost control with strong global culinary fine dining knowledge please send your resume to sylvia@renardinternational.com along with your culinary portfolio showcasing your skills. Best, Sylvia Sylvia Menezes Director of Worldwide Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS “The Most Trusted Name in the Hospitality Industry” Tel: (1) 416 364 8325 Ext: 252 or Intl. Mobile: (1) 647 299 2452 Fax: (1) 416-364-4924 Skype: sylvia.menezes Email: Sylvia@renardinternational.com _ Web sites: _ ~ Celebrating 56 Years of Excellence 1970 - 2026~ WE USE OUR REPUTATION TO HELP BUILD YOURS!

Job Description LINE COOK - GJELINA LAS VEGAS Salary Range: $19.00 per hour (DOE and state) + Tips 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, flower shop, home goods store, bakery, or 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: This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work in line with the restaurant's concept, identity, and ethos. Learn the preparation of all food and food-related procedures and ensure the utmost quality. Take direction from the chef team, and help create a collaborative, and positive work environment. Train new staff when applicable, passing along procedures put in place, or approved by the chef team. General Attributes: • To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind., • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests 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): • Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes., • Ensure ingredients and final products are fresh, • Follow recipes, including measuring, weighing and mixing ingredients, • Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods, • Present, garnish and arrange final dishes, • Maintain a clean and safe work area, including handling utensils, equipment and dishes, • Handle and store ingredients and food, • Maintain food safety and sanitation standards, • Clean and sanitize work areas, equipment and utensils, • Execute opening and closing procedures, • Set up workstations with required ingredients and equipment, • Check the quality and freshness of ingredients, • Monitor station inventory levels, • Accommodate guests' special requests, • Operate kitchen equipment such as broilers, ovens, grills and fryers, • Follows the prep list created by management, • Follows recipes, portion controls, and presentation specifications, • Cleans and maintains station in practicing good safety, sanitation, organizational skills, • Has understanding and knowledge to properly use and maintain all equipment in station, • Helps with other kitchen duties assigned by the Chefs to ensure all department needs are met., • Act with integrity, honesty and leadership that promotes company's values., • Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation., • Assist management with ensuring daily, weekly, monthly logs are maintained, • Assist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations., • Cross train in other positions and provide support to those workstations as needed., • Perform other duties and responsibilities as required or requested. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. • 2+ years of cooking experience., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must know basic math and measurements, • Ability to understand and follow written and verbal instructions, • In-depth understanding of professional cooking/baking, knife handling skills and safety, • Ability to take direction, • Ability to train and teach, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Strong baking skills needed, • Ability to work with speed and efficiency, • Demonstrates integrity, trust, ethics, and values., • Must be able to take direction and delegate responsibilities effectively., • Ability to work in a fast-paced environment., • Adaptable, team-oriented, dependable, and strong work ethic. CERTIFICATES & TRAINING: • State approved Prevention of Sexual Harassment Training / Certificate, • Food Handler Card. Must understand how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function 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. While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up 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 ability to adjust focus. WORK ENVIRONMENTS: The work environment characteristics described are representative of those in this position 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. Job Posted by ApplicantPro

Job Description The Prep Cook will function as an integral team member assisting in all aspects of each BOH department on a day-to-day basis, included but not limited to dish, prep, receiving, and the kitchen line. As a line cook you will directly report to your Lead Kitchen Assistant, Sous Chef and/or General Manager. General knowledge and ownership of each station will be key in performing this role, as well as maintaining a great number of interpersonal skills to uphold a professional environment, continuing self-education on current trends and industry standards will also be an important part of maintaining this role. Described below but not limited to, are daily tasks that you can expect to perform on varied shifts. • Maintaining all SNHD health code standards including keeping all documentation up to date, • Upholding all Makers & Finders Company Policies and Procedures, • Performing recipe execution to written specification as shown in recipe book, • Following “FIFO(First in first out)” for all products in-house, • Utilize ‘Jolt’ task and time management program for daily operations including opening / closing duties and verification as well as labeling for all food products, hot kept items, and tools., • Cook all raw meats to desired temp and use thermometer to verify doneness to prevent customer dissatisfaction and to help prevent food borne illness, • Ensure product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion, • Complete daily temperature logs for all equipment, • Keep work area clean by sanitizing, sweeping, mopping, and scrubbing any and all kitchen floors and equipment, • Clear of any and all items that are not necessary for your shift completion to prevent workplace accidents or distractions, • Perform additional tasks as assigned by both FOH and BOH management, • Practice and utilize all knife skills to ensure safe and measured cuts on both produce and protein, • Assist with inventory checking, receiving and placing orders with vendors, • Checking in and verifying all items from daily deliveries and stocking them in designated storage areas, • Attending any and all mandatory employee meetings, • Perform shift with mindful time-management to complete all tasks assigned within shift, • Reporting any violations of Makers & Finders Food and Sanitization procedures to upper management, • Health Card required PHYSICAL REQUIREMENTS Talking/Hearing: to communicate with public, staff and vendors Walking: to travel different levels of facility and other locations Sitting: to drive a vehicle and for computer work Standing: to put supplies away, to train, standing for long periods of time Lifting: to put supplies away Climbing: to inspect all areas of kitchen and bar Pulling: to open doors; to move furniture and supplies Pushing: to close doors; to move furniture and supplies Stooping: to inspect under equipment; to retrieve supplies at lower levels Crouching: to inspect under equipment; to retrieve supplies at lower levels Seeing: to drive a vehicle; to obtain information from written material, for computer work Carrying: to carry 40 pounds for 25 yards to maintain inventory. The Prep Cook is required to invest the time necessary to produce exceptional results. This position will also have a rotating irregular schedule including evenings, weekends, holidays and frequently a 5-day work week. Equal Opportunity Statement for Employment: Makers & Finders provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. Makers & Finders expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. \nCompany Description Makers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality. Makers & Finders is founded on 3 pillars. Coffee, Latin Food & Culture. We aim to elevate specialty coffee through educational improvement and participating in elevating the palate and knowledge of coffee in our community. We intend to provide thoughtfully presented dishes with authentically derived recipes with the intention of shedding light on the vast and savory world of Latin American comfort foods. Being a millennial owned and operated establishment, we will push to gain a strong reputation in our immediate community, while pushing to have world class standards in service and hospitality.

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: As the Assistant General Manager at Bourbon Steak, you will provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance. What we offer: Competitive salary and great benefits including medical, dental and vision coverage for eligible employees 401K with 3% company match Bonus programs Cell phone reimbursement Pre-tax commuter benefits Delicious daily family meal Up to 50% meal discount at Mina Group restaurants Flexible schedules Fun, dynamic, and innovative atmosphere Career advancement opportunities and progressive development plans Our Ideal Candidate is: A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, providing insight and guidance to every member of the team, working closely with the general manger and corporate operations teams to further the success of the restaurant. You have expertise in service, guest recovery, inventory management, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 2-star Michelin establishment What you bring to the table: Personal Attributes Exceptional communication and organizational skills Gracious spirit of hospitality Intellectual curiosity and emotional maturity Continually strive to develop staff in all areas of food and service education Ability to work clean, organized, and lead a team Professional Attributes Advanced knowledge of Food and Wine. Level 1 Somm certification a big+ Knowledge of financial reporting and ability to analyze data Have a strong eye towards development both personal and for your team Desire to teach and mentor both your staff and interns Basic Qualifications 4 years’ experience in a fine dining high volume restaurant, with at least 1 years in a leadership role Basic knowledge of Japanese products and sushi, especially Sake and Japanese Whiskey Hospitality degree preferred Knowledge of safety and hygiene protocols Working knowledge of HR practices and labor laws Ability to frequently lift up to 40 pounds Have the stamina to work in excess of 40 hours per week The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Assistant General Manager is responsible for leading the daily operations for all front of house functions within the restaurant. This position will also manage personnel assignments and ensure the highest quality of products and service is provided to all customers. Primary Job Duties: – Includes, but is not limited to: • Manage all aspects of personnel for restaurant team members., • Build and maintain strong relationships with customers, guests, subcontractors, and vendors., • Research market trends to develop and implement new programs to improve operations., • Manage operational cost to achieve or reduce budgeted expenditures., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Respond and assist with departmental guest service matters, as needed., • Achieve daily sales, assigned cost and budget goals., • Oversee completion of required weekly, monthly and annual department reports and analysis., • Conduct regularly scheduled meetings to ensure multi-lines of communication are open between management and team members., • Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc., • Other duties as assigned. Qualifications: Required: • At least five years of previous general Restaurant experience in a similar or related field., • At least four years in a leadership/management position in a similar or related field., • Familiar with restaurant management software system(s)., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to successfully lead and mentor a team., • Ability to work varied shifts, including nights, weekends and holidays., • At least 21 years of age. Preferred: • Bachelor’s degree in a related field., • Previous experience managing a team using a collective bargaining agreement., • Previous experience in a large, luxury resort setting.

Job Description Snooze - Who are we? We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? The Assistant General Manager Role at Snooze As a Snooze Assistant General Manager (AGM), you’re the right-hand to the General Manager and a key leader in our restaurant operations. You're fully immersed in both Front of House and Heart of House, guiding team performance, running smooth shifts, managing financials, and building future Snooze leaders. You must hold vital our beliefs in Craveable food and beverage, fun ambiance and radical hospitality. Your job? Elevate everything—from Guest experience to financial results and culture. This is a high-impact, experienced leadership role, best suited for someone with at least 2 years of restaurant management experience who’s ready to take a bigger bite out of leadership The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer-paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities., • Unlimited dance parties! The Position Specifics Taking on the role of Assistant General Manager isn’t just about bacon and pancakes. The responsibilities of this position include: • Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations., • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service.Demonstrate expert knowledge of Snooze’s recipes and Food & Beverage Doctrine, leading the team in consistent, accurate execution of all menu items across every shift., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure recipe adherence and safety & sanitation including but not limited to Snooze’s Tasting Buddy, Sanitation Checks, and Quality Checks., • Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Maintain comprehensive understanding of the Point of Sale (POS) system and how to administer discounts and comps., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant following Snooze’s “Open to Close” guidelines, • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles, • Support execution of local marketing initiatives, Snooze Catering and after-hours events on and offsite, • Partner with GM to implement local marketing, community engagement, and sales initiatives, • Drive Snooze's Impact initiatives by engaging Snoozers at all levels and leading the Change Maker program, fostering a culture of community involvement and sustainability through hands-on participation and advocacy., • Bring strong leadership to both Front of House and Heart of House operations with the ability to support across all areas of the restaurant., • Lead a schedule that splits your work week between FOH and HOH leadership shifts, • Partner with the General Manager to lead disciplinary actions, performance reviews, and strategic Snoozer development, • Assist the General Manager and Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, performance reviews and schedules., • Maintain Snooze standards in terms of employment, including interviewing, hiring, training, reviewing, evaluating and terminating based upon company policy., • Schedule labor by anticipating sales while ensuring all hourly Snooze are filled and labor cost objectives are met., • Play a pivotal role in recruiting, hiring, and onboarding top-tier talent, leading training initiatives, and contributing to high-level strategic planning to drive operational excellence and long-term growth., • Support the GM in overseeing daily financial operations, ensuring effective management of budgets and adherence to P&L targets across all shifts; analyze sales trends, control costs, and implement strategies to optimize profitability and reduce waste., • Assist with weekly payroll and accounts payable, ensuring accuracy and timely submission., • Supports in a General Manager capacity when GM is unavailable, stepping confidently into full operational ownership, • Coach Assistant Managers, Supervisors, Shift Leads and high-potential Snoozers to support development and career path, • Ensure compliance with health, safety, labor, and food handling regulations, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Other tasks, duties, and responsibilities as assigned to meet Snooze’s business and operational needs Is this the role for you? Assistant General Managers at Snooze... • Must be 21 years of age and authorized to work in the United States, • Have 2+ years of restaurant management experience and a deep love for both FOH and HOH operations, • Possess excellent basic math skills and can operate a Point of Sale system and conduct basic cash management, • Are confident running the Front of House or the Heart of House and can pivot between both seamlessly, • Have managed scheduling, payroll, inventory, and cost control systems, • Are expert communicators with a passion for coaching and team development, • Are agile problem-solvers who thrive under pressure and adapt with a smile, • Obtain food safety certifications and are up-to-date on all regulatory requirements, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area, • Are able to work in a standing position for long periods of time (up to 10 hours), • Must have the stamina to work 45 to 55 hours per week Compensation Details: Full Salary Range: $64,500-$74,500 Hiring Range: $64,500-$69,500 New Snoozers typically start within the hiring range, with movement through the full salary band based on demonstrated mastery of core competencies, expanded skillset, and sustained performance over time. This allows us to create meaningful opportunity for growth. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description WAKUDA is a modern Japanese fine dining concept created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. Inspired by Tokyo's Golden Gai district, WAKUDA blends traditional Japanese craftsmanship with contemporary luxury hospitality, innovative design, and exceptional cuisine. With established locations in Las Vegas and Singapore, and upcoming openings in Dallas and Macao scheduled for Fall 2027, WAKUDA continues its international expansion, bringing its distinctive approach to modern Japanese fine dining to new markets. WAKUDA is recognized for its refined culinary offerings, exclusive omakase experiences, premium wine and sake program, and highly personalized hospitality. Located at The Venetian Resort, WAKUDA Las Vegas delivers a sophisticated dining experience where precision, attention to detail, and exceptional service define every guest interaction. Position Overview The Assistant General Manager (AGM) is a senior hospitality leader who supports the restaurant's daily operations, financial performance, service excellence, and team development. This position requires an accomplished professional with extensive luxury fine-dining experience, strong business acumen, exceptional leadership, and a sophisticated understanding of discerning guest expectations. The AGM serves as the General Manager's primary operational partner, ensuring consistent execution of WAKUDA's hospitality standards while developing a high-performing team. This highly visible, hands-on leadership position requires an active presence in the dining room. The successful candidate must confidently lead managers and service professionals, anticipate guest needs, make sound operational decisions, and maintain exceptional standards in a demanding, high-volume luxury dining environment. Primary Job Duties Duties include, but are not limited to, the following: Luxury Hospitality & Guest Experience • Lead exceptional hospitality experiences reflecting WAKUDA's luxury positioning and Japanese service philosophy., • Maintain a visible, engaged presence throughout the dining room during service., • Demonstrate expertise in personalized service, anticipating guest needs, and maintaining discretion., • Build relationships with VIP guests, repeat clientele, hotel executives, concierge teams, and business partners., • Personally engage with guests to ensure expectations are consistently exceeded., • Resolve guest concerns professionally through effective service recovery., • Oversee private dining experiences, VIP reservations, special occasions, and high-profile events., • Champion omotenashi by creating thoughtful, memorable experiences through genuine hospitality.Restaurant Operations & Service Excellence, • Support the General Manager in overseeing daily restaurant operations., • Assume operational leadership responsibilities in the General Manager's absence., • Direct front-of-house operations to ensure consistent service execution and efficiency., • Oversee reservations, seating strategies, table management, service pacing, and dining room utilization., • Ensure appropriate staffing and deployment based on business demands., • Conduct pre-service inspections to maintain exceptional presentation and cleanliness standards., • Partner with culinary and beverage leadership to ensure seamless service coordination., • Identify operational inefficiencies and implement improvements without compromising hospitality., • Maintain proficiency with POS systems, reservation platforms, scheduling tools, and operational reporting.Leadership, Talent Development & Accountability, • Lead, mentor, and develop restaurant managers, supervisors, and hourly service professionals., • Establish clear performance expectations and maintain accountability., • Support recruitment, interviewing, onboarding, and retention of exceptional hospitality talent., • Develop a high-performing leadership team committed to WAKUDA's service standards., • Conduct pre-shift meetings focused on guest expectations, menu knowledge, and operational priorities., • Implement training programs that strengthen technical service skills and hospitality excellence., • Provide constructive feedback, conduct performance evaluations, and address performance concerns., • Identify high-potential employees and support professional development and advancement., • Foster a culture of professionalism, teamwork, accountability, and continuous improvement., • Maintain standards for appearance, grooming, punctuality, and workplace conduct.Financial Performance & Business Management, • Support achievement of revenue, profitability, and financial performance objectives., • Demonstrate knowledge of restaurant P&L statements, labor expenses, controllable costs, and operating margins., • Monitor sales, guest counts, average checks, labor productivity, and operational KPIs., • Participate in budgeting, forecasting, financial reviews, and operational planning., • Manage labor scheduling to maintain productivity while protecting service standards., • Identify opportunities to improve profitability through efficiency and revenue optimization., • Monitor expenses, operating supplies, inventory, and purchasing., • Ensure proper financial controls, cash handling, and reporting procedures., • Partner with culinary and beverage leadership to improve menu profitability and beverage sales.Culinary & Beverage Collaboration, • Demonstrate knowledge of fine dining cuisine, wine, sake, spirits, and luxury beverage service., • Maintain comprehensive knowledge of WAKUDA's culinary philosophy, menu, and ingredients., • Collaborate with culinary leadership to ensure food quality and alignment with service standards., • Support team education regarding Japanese cuisine, premium ingredients, and culinary traditions., • Partner with beverage leadership to strengthen wine and sake knowledge and sales performance., • Ensure service teams understand seasonal offerings, pairings, and special culinary experiences., • Support omakase experiences, chef-driven events, and exclusive dining programs.Brand Integrity & Operational Standards, • Represent WAKUDA with professionalism and integrity., • Protect brand standards through consistent execution and attention to detail., • Ensure adherence to service procedures, hospitality standards, and company policies., • Support marketing activations, special events, and strategic partnerships., • Maintain positive relationships with hotel leadership and operational partners., • Identify opportunities to strengthen guest loyalty and restaurant reputation., • Exercise discretion when interacting with high-profile guests and executive leadership.Compliance, Safety & Risk Management, • Ensure compliance with applicable employment, food safety, sanitation, alcohol service, and workplace safety regulations., • Maintain required certifications, permits, and operational documentation., • Support incident reporting, workplace investigations, and corrective action procedures., • Identify operational risks and implement preventive measures., • Maintain a safe and professional environment for guests and employees.Candidate Profile The ideal candidate combines the sophistication of luxury fine dining with the operational discipline required to lead a high-volume, internationally recognized restaurant. This individual possesses exceptional interpersonal skills, financial intelligence, leadership presence, and a passion for delivering memorable hospitality experiences. Required Qualifications • Minimum 5–7 years of progressive restaurant management experience in luxury fine dining, upscale hospitality, or internationally recognized chef-driven restaurants., • Previous experience as an Assistant General Manager, Restaurant Director, or senior Restaurant Manager in a comparable operation., • Proven success leading large, high-performing front-of-house teams., • Strong understanding of luxury dining standards, restaurant operations, and guest relationship management., • Financial acumen, including P&L analysis, labor management, budgeting, forecasting, and expense control., • Demonstrated ability to recruit, coach, develop, and retain exceptional hospitality professionals., • Excellent communication, interpersonal, organizational, and problem-solving skills., • Polished executive presence and confidence engaging discerning guests and high-profile clientele., • Ability to remain composed and decisive during demanding service periods., • Proficiency with POS systems, reservation management, and operational reporting., • Flexible availability, including evenings, weekends, holidays, and special events.Preferred Qualifications, • Experience in Michelin-recognized restaurants, Forbes-rated hospitality environments, luxury hotels, or internationally recognized fine dining establishments., • Management experience within the Las Vegas luxury hospitality market., • Knowledge of Japanese cuisine, culinary traditions, and luxury Japanese dining., • Advanced knowledge of wine, sake, spirits, and premium beverage service., • Experience managing high-volume restaurants with significant financial responsibility., • Background in chef-driven restaurant groups or multi-unit hospitality organizations., • Experience supporting VIP clientele, private dining, and exclusive culinary experiences., • Bachelor's degree in Hospitality Management, Business Administration, or a related discipline; equivalent experience considered.Leadership Competencies, • Luxury Hospitality: Expertise in personalized service and elevated guest experiences., • Executive Presence: Confidence, professionalism, composure, and credibility., • Operational Leadership: Ability to lead complex operations while maintaining accountability., • Financial Acumen: Ability to translate financial results into operational decisions., • Talent Development: Commitment to coaching and developing future leaders., • Emotional Intelligence: Ability to build relationships and navigate challenging situations., • Attention to Detail: Uncompromising commitment to quality and service standards., • Accountability: Owns results and consistently meets performance expectations., • Strategic Thinking: Ability to anticipate challenges and contribute to long-term success.Work Environment & Physical Requirements, • Fast-paced, high-volume luxury fine dining environment., • Extensive interaction with guests, employees, culinary leadership, and hotel partners., • Extended periods of standing and walking throughout restaurant operations., • Ability to occasionally lift and carry up to 25 pounds., • Availability to work evenings, weekends, holidays, and special events., • Reasonable accommodations may be made to enable qualified individuals to perform essential job functions.Why Join WAKUDA? WAKUDA offers an exceptional opportunity to advance your leadership career within a globally recognized Japanese fine dining brand created by 50 Eggs Hospitality Group in partnership with two-Michelin-starred Chef Tetsuya Wakuda. As Assistant General Manager, you will help shape the restaurant's hospitality culture, develop exceptional talent, drive financial performance, and deliver extraordinary guest experiences within one of Las Vegas' premier luxury dining destinations. We seek a leader who understands that exceptional hospitality is built on consistency, attention to detail, strong relationships, and an unwavering commitment to excellence.

Job Description Located in the Bellagio Las Vegas, Chef Michael Mina invites you to experience the artistry of the seven seas as his award-winning eponymous restaurant. For those obsessed with flavor, freshness and precision, MICHAEL MINA offers an unsurpassed variety of the finest seafood selections – expertly curated – and flown in by private plane daily. The seasonally driven menu features innovative seafood preparation along with a range of fresh raw bar shellfish. Guests will be treated to a five-star service, genuine hospitality, bold, and craveable cuisine that makes for an unforgettable dining experience. Enjoy dynamic tableside preparation and engaging service every step of the way, along with expert wine pairings and craft cocktails that create a stunning culinary journey. About the Role: As a General Manager at MICHAEL MINA, you will lead all front-of-house operations in a high-volume, fine dining environment, ensuring exceptional service, operational excellence, and team development. You’ll mentor staff, drive top-line revenue, uphold Michelin-level standards, and collaborate closely with the assistant GM and corporate teams to create seamless, memorable experiences for guests. With hospitality as your North Star you will lead and mentor a diverse and dynamic team while adeptly partnering with both internal and external stakeholders. Our Ideal Candidate is: A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all front of house operations, providing insight and guidance to every member of the team, working closely with the assistant general manager and corporate operations teams to further the success of the restaurant. You have exceptional financial acumen, expertise in service, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 2-star Michelin establishment. You have a proven track record of driving revenue, increasing team member engagement and retention, and developing and implementing systems. What you bring to the table: Personal Attributes Exceptional communication and organizational skills Gracious spirit of hospitality Intellectual curiosity and emotional maturity Continually strive to develop staff in all areas of food and service education Ability to work clean, organized, and lead a team Have a strong eye towards development both personal and for your team Professional Attributes Experience with various industry specific software; Restaurant 365, Micros, Toast, Open Table, Seven Rooms, Avero and others Adept at team building across both back and front of house Adaptability in both your leadership style and your business approach Advanced knowledge of Food and Wine. Level 1 Somm certification a big+ Desire to teach and mentor both your staff and interns Basic Qualifications 5-7 years’ experience in a fine dining high volume restaurant, with at least 4 years in a leadership role Hospitality degree preferred Knowledge of safety and hygiene protocols Working knowledge of HR practices and labor laws Ability to frequently lift up to 40 pounds Have the stamina to work in excess of 40 hours per week Salary Range: The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.

Job Description CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable)., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures., • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance., • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift., • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service., • Prepare all menu items following recipes and yield guides, according to department standards., • Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s., • Minimize waste and maintain controls to attain forecasted food cost., • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners., • The noise level in the work environment is usually loud., • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years’ experience in high volume or upscale kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

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. Competitive hourly rate $20 - $25 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team. ESSENTIAL JOB FUNCTIONS: • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule., • Notify management of any pertinent information related to shift activities. Equal Opportunity Employer

Job Description POSITION PURPOSE: The Cook II will be responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations. ESSENTIAL FUNCTIONS: • Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items., • Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations., • Prepares daily requisitions for supplies and food items for production., • Reads and employs math skills to follow recipes., • Properly follow all standardized recipes in accordance to the established procedures, • Follow and keep motivation in the kitchen., • Maintain productivity level of mise en place., • Assist in all areas of production including prep and line work., • Gain complete knowledge of all food items on menus including recipes and presentation., • Communicate effectively with other Sous Chefs and all line cooks., • Utilize interpersonal and communication skills to lead, influence and encourage others., • Lead by example., • Follow all sanitation and maintenance standards of equipment., • Assist in determining food presentation., • Help control food costs., • Work closely with stewarding in regards to any operational issue., • Assist in developing and maintaining a safe and clean working environment., • Ensuring warehouse is organized and held to the highest level of sanitation., • Ability to prioritize, organize and follow up., • Ability to focus attention on details., • Ability to work well under pressure while completing multiple tasks within any given period of time., • Set up workstations with necessary supplies: maintain cleanliness throughout shift., • Ensure all product is properly rotated using FIFO including pastries, bread, produce, dry goods, dairy, freezer, Etc., • Organize, Prepare and Execute am/pm banquets., • Keep all areas organized, FIFO, and up to date including freezer, walk-ins, reach-ins, food surfaces and dry storage., • Ensuring all cooks have taken breaks on a daily basis, and covering stations if necessary., • Ensuring there is no 86 items, making the chef aware of product that is running low, and/or substituting for something else, ensuring guests’ satisfaction., • Maintain and complete the temperature logs on a daily basis., • Ensuring all equipment in all areas are functioning properly, report to a sous chef if otherwise to ensure a prompt repair., • Randomly check food temperature on all stations in all kitchens to ensure food quality and sanitation., • Ensuring all food is put away properly in timely manner., • Ensuring Front of the House items that are in the kitchen areas are properly labeled and stored (i.e. butter, bread, cream cheese, bagels)., • Making decisions and solving issues when the Chef de Partie is absent., • Establishing all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager., • Understand all menu items and components for every dish., • The Ability to cover all stations., • Ensuring all standards are being followed with every dish., • Ability to work well under pressure while completing multiple tasks within any given period of time., • Making decisions and solving issues when any culinary management or supervisory personnel are absent., • Performs all other job-related duties as requested QUALIFICATION STANDARDS: EDUCATION: Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred. EXPERIENCE: Three or more years cooking experience required. Prior resort and restaurant cooking experience preferred. Must be able to work days, nights, holidays and weekends. LICENSES OR CERTIFICATES: Must be able to obtain a Health Card from the Southern Nevada Health District OTHER Must be at least 21 years of age. "Trump Hotel Las Vegas Participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.”