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If you possess expertise in recipe development, seasonal desserts, and supporting pastry teams during production and plating shifts, this role could be a perfect fit for you. Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establish goals and objectives that focus on profit, product and people.
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The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.
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Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.
$45,000 a yearFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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Safe Quality Food (SQF):Ensure a SQF-compliant workplace, adhering to regulatory guidelines (Federal FDA – Food Modernization Safety Act, CFR Code of Federal Regulations Title 21, Part 507.
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The Cook also demonstrates experience and knowledge in the preparation of hot and cold food items and all standardized knife cuts. Prior experience cooking or kitchen experience in a cafeteria or large volume production facility a plus.
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Culinary or pasty certification preferred, or at least 1 year of previous food service experience (EG: cook, server, host, baker, busser) Can lift at least 25 pounds, carrying cupcake trays, frosting, and bags of boxed purchases.
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To assist Executive Chef or Chef in all phases of kitchen production and is typically the Inside Expo. To instruct Cooks and food prep helpers in proper cooking skills and techniques. Assist Room Chef or Assistant Chef with training cooks and Food Prep Helpers.
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Customer service, Food handling, bartender, server, cashier, stocker, demonstrator, brand ambassador, or brand advocate experience is beneficial but not required. Qualifications Must be 16 years of age (Alcohol and Production requires 18+) Weekends (Friday-Sunday) preferred; holidays & weekday work available Reliable access to a smartphone or tablet on days worked The ability to safely use appliances (microwave, toaster oven, hot plate) The ability to stand to perform the event for the duration of the event We welcome applicants without a high school or college degree, have no experience or are returning to the workforce and/or have military experience.
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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.
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Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment.
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Pastry Cook (AM) $21/hr Ensure quality, consistency, production and execution of all food menu items. Works as part of a team and provides help and support to all fellow team members TRAINING REQUIREMENTS: Tao Group Hospitality in-venue Pastry training and Food Handling Certificate.
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As such, additional responsibilities will include: FOOD SAFETY RESPONSIBILITIESProducing product free of contaminationFollowing all Ken’s Foods SQF, Security and GMP policiesReporting any suspicious activities anywhere in or around the plantInspection of work area for any possible product contamination issues on a continuous basis SKILLS AND ABILITIESLanguage SkillsAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
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The role is completely hands-on, working alongside the chef in production of all food preparation related items served at the property. This includes chopping vegetables, breaking down, cutting or grinding meat, weighing and mixing ingredients, washing and preparing vegetables, storing food, and more.
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Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
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Must have the ability to work in any kitchen environment pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.
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food production jobs in Las Vegas, NV
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