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culinary in Las Vegas

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  1. Manager  of F&B Retail Systems

    Position Summary:Collaborate, assist, innovate, develop and deliver the necessary F & B objectives with each property F & B team to support the future and current goals of the company and department with focus on measurements of success utilizing technical systems. Coordinate with all other company departments to include the necessary due diligence, process, policy and final outcome. Act as a liaison between LVSC and property teams to communicate and coordinate the team work to obtain the objectives ...

  2. Asian Noodle Cuisine Executive Chef

    We consult for premier Hotels, Resorts and the Gaming industries throughout the US at BENTLEY PRICE ASSOCIATES, INC. headquartered in Santa Barbara, CA, with offices in Palm Springs and Las Vegas, now for over 38 years. Currently, we are seeking an experienced HEAD CHEF, for an ASIAN NOODLE CUISINE RESTAURANT for our client that has a premier full service Hotel/Casino Resort, Spa & Championship Golf in Southern California This Hotel/Casino property is located in an ideal living area, away from all ...

  3. Executive Chef

    Job Summary: The Executive Chef has full responsibility of all food preparation throughout the hotel. Supervise all kitchen personnel.    Duties and Responsibilities: Maintain high sanitation standards throughout the area of responsibility, which will meet or exceed Federal, State, and Local standards. Lead and supervise the function of all kitchen employees, facilities and costs to ensure maximum Food and Beverage departmental profit is achieved. Oversee all food preparation and service for ...

  4. RESTAURANT SOUS CHEF - INTERVIEW THIS WEEK!!!

    Restaurant Sous Chef GROWING COMPANY This casual theme restaurant aims to create a unique dining experience every time a customer walks through our doors. We offer diverse choices for our guests to create their own amazing time. Our guests will leave our restaurants enjoying the hospitality, sophistication, and environment that can truly be described as one of a kind. To facilitate our growth, this growing company is currently looking for a Sous Chef in the Las Vegas, Nevada market. If you are ...

  5. Line Cook

    Experienced line cooks needed in upscale, fine-dining restaurant. Prefer at least 2 years experience. Culinary school training a plus. Must be available days, nights, weekends and holidays. Must have good grooming, get along well with others, and be able to work in a fast paced environment. Full-time and part-time positions are available. Submit resume now, or apply in person – Mon – Sun 11:00 am – 4:00 pm at Emeril’s Delmonico Steakhouse in the Venetian - 3355 Las Vegas Blvd South.

  6. Line Cook

    Experienced line cooks needed in upscale, fine-dining restaurant. Prefer at least 2 years experience. Culinary school training a plus. Must be available days, nights, weekends and holidays. Must have good grooming, get along well with others, and be able to work in a fast paced environment. Full-time and part-time positions are available. Submit resume now, or apply in person – Mon – Sun 11:00 am – 4:00 pm at Lagasse’s Stadium in the Palazzo - 3325 Las Vegas Blvd. South.

  7. HR Generalist

    POSITION SUMMARY:  The HR Generalist coordinates the implementation of people-related services, policies, and programs and assists and advises company managers about HR issues. The HR Generalist will interpret and educate the management team on policies and partner closely with management and employees at various levels in the organization to provide HR support and solutions.  The HR Generalist will perform a variety of HR functions to include talent acquisition, on-boarding, benefits, compensation, ...

  8. Kitchen Manager

      ~~Currently, we are seeking an experienced Kitchen Manager to join our dynamic team at our Las Vegas location The Kitchen Manager is responsible for the successful implementation and execution of all company standards, procedures and systems within the restaurants back of the house operation including; the leadership, training and management of staff, food and labor costs, inventory, sanitation and food safety, recipe adherence and the overall quality of food and presentation. RESPONSIBILITIES ...