Who are we hiring?

A Junior Sous Chef operates as the assistant to a Sous Chef, which means they are responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. The Junior Sous Chef is responsible for assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance. The Junior Sous Chef coordinates activities and functions with other heads in the food and beverage department, especially in the absence of Sous Chef.

What will you do?

• Leads kitchen team in sous chefs’ absence, and carries out additional duties as specified by the Executive or Sous Chef
• Assist Executive Chef and Sous Chef with menu creation.
• Ensure that required MSG Sphere standards/methods are adhered to in the production and preparation of food – in quality, quantity, presentation, and safety.
• Ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene.
• Aid in the training of new staff.
• Ensure all dishes are prepared according to specification from the Executive and Sous and served at the correct quality, portion size, and temperature.
• Keep work areas clean and organized before, during, and at the conclusion of an event.
• Ensure Department of Health guidelines are being met consistently.
• Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
• Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.
• Responsible for cooking and production needs as dictated by each specific location. General cooking and cooking of food items in the BOH kitchen spaces.

What do you need to succeed?

• 2-3 years minimum experience working in a professional kitchen or applicant without formal training would need one-year hands on training with direct supervision of a trained chef.
• Must have a Southern Nevada Food Handling Department of Health certification and Understanding of Southern Nevada DOH regulations.

Ideally, you’ll also have:

• Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Culinary School degree along with Sous Chef experience is preferred.
• The ability to execute multiple tasks in a high-pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards.

Special Requirements

• General physical requirements such as lifting up to 50 lbs., standing for long periods, walking long distances, bending and constant motion is often required.  Occasional kneeling required.
• Must be available to work a flexible schedule including early mornings, evenings, holidays, and weekends. 
• Certifications
  • NV Food Health Card

#LI-Onsite

Who are we hiring?

Cooks are responsible for the preparation of food to be served in a timely manner while following precise recipes and directions from Executive / Sous Chefs / Kitchen Supervisors.

What will you do?

• Ensure that required MSG standards are adhered to in the production and preparation of food – in quality, quantity, presentation, and safety.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Keep kitchen, equipment, and work areas clean and organized before, during, and at the conclusion of an event.
• Assist executive chef and sous chef with menu creation.
• Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
• Carry out other duties as specified by the Executive Chef and culinary managers.
• Ensure Southern Nevada Department of Health guidelines are being met consistently.
• Complete opening and closing inventory check lists, ensure proper food rotation and minimize/track waste.

What do you need to succeed?

• A minimum 2 years of cooking experience with thorough experience in preparing hot and cold food.

• A food handler's card required.
• Knowledge of Southern Nevada Health Food regulations and proper food handling certifications.
• Excellent time-management skills including the ability to work in a fast-paced environment.
• Ability to use slicers, mixers, grinders, food processors, etc.

Ideally, you’ll also have:

• Culinary school 2–4-year degree or foreign equivalency preferred.
• Moderate knife skills recommended.

Special Requirements

• Heavy lifting due to stocking of work areas
• Ability to work a flexible schedule including days, nights, have split days off, work weekends and holidays in a 24 X 7 environment.
• General physical requirements such as lifting up to 30 lbs., standing for long periods, walking long distances, bending and constant motion is often required.
• May be exposed to theatrical smoke, strobe lights, pyrotechnics, intense sound, rapid motion video effects, smoke, and odors
• Certifications
  • Food Handler Safety Training Card

#LI-Onsite

We’re hiring a private chef to cook in a client’s home. You’ll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You’ll coordinate with our nutrition team when needed.

You’ll work 5 days per week for a family and travelling with them when needed The role is fully in-person at the client’s home in Las Vegas.

Pay is $120k per year.

You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required.

An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well.

To apply, please complete our short form. It takes 1–2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, designing menus, shopping for organic ingredients, and preparing healthy meals.

We are looking for a private chef to work 5 days a week. The role is based in Las Vegas. You will be cooking for a family who want healthy meals and travelling when needed. 

This role is for $120k per year. 

Start date: As soon as possible.

How to apply: Please fill out the application form. It will take 1 to 2 minutes.

Runners are dynamic hospitality professionals responsible for the rapid delivery of food orders from the kitchen to customer tables. Runners elegantly present each dish to the table with detailed explanations of the item’s major components, ensuring all additional communication on allergies or gifts are noted to the diners. Runners also act as a liaison between the kitchen and service.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Completes all assigned side work related to set up and breakdown of runner stations in the kitchen area. Stocks and organizes supplies for restaurant dining, and to go and delivery operations before service begins. 
• Ensure coolers, and walk-ins are stocked, organized, and clean. 
• Informs management or chefs when supplies are running low. 
• Prepares plate ware, silverware, and garnishes. Plates dishes according to standards set by the Executive Chef. 
• Packs to go and delivery orders with care, and delivers them to pick up customers and delivery couriers. 
• Delivers customer dishes to their assigned position and table quickly and accurately. Maintains tables by removing courses as completed, replenishing utensils, refilling water glasses and being alert to customer needs when delivering food.
• Answer customers’ questions about ingredients and menu items including all allergy notes. 
• Communicates when items are a gift from the house, contain allergies, or have been modified to accommodate a customer request. 
• Runners should have thorough knowledge of all menu items, allergies, and presentation to answer all customer inquiries and maintain quality control.Ensures food is served in accordance with safety standards (e.g. proper temperature).
• Liaises between Front of the House and Back of the House team members.
• Reads the order tickets and ensures that any customer with allergies are delivered the correct dishes. 
• Reports to each scheduled shift on time, in uniform, and ready to work. 
• Responsible for training new employees as assigned.
• Assists other stations or areas of the restaurant when requested by management. 

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Ability to execute steps of service in adherence with company policy.
• Excellent interpersonal and customer service skills.
• Excellent communication with management and teammates.

The Office Assistant is responsible for providing back-office operational support to the management team to ensure the administrative success of the business. They support hiring and onboarding, and are solely responsible for administrative success, including supplies, ordering, compliance, and permitting functions at the direction of the People & Culture. They are also responsible for organizing the office and back-of-house storage areas, along with completing all other tasks as directed by operations.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Primary responsibilities include, but are not limited to the following:

• Organizes and maintains the appearance of the office space and all back of house storage areas.
• Maintains and enforces office rules & guidelines.
• Issues employee locker assignments and audits the locker records monthly. Organizes quarterly locker clean outs. 
• Maintains office supply inventory and reordering.
• Oversees office equipment including printers, copy machines, computers, paper shredders, and iPads. Places services calls and troubleshoots issues. 
• Liaises and places service calls with IT for all IT and tech issues. 
• Responsible for keeping office and operational supply purchases at budget.
• Performs monthly audit of company permits to ensure restaurant permits are up to date, and fire safety and annual inspections. Reports upcoming expirations and issues to the General Manager and Chef de Cuisine. 
• Organizes staff enrichment programs, employee bonus benefits, and team outings.
• Maintains organized employee records by filing, digitalizing, and managing documentation in coordination with the People & Culture department.
• Assists in preparing employment-related letters and processing unemployment and workers’ compensation claims, supporting Office Admin as needed.
• Supports payroll processing and benefits enrollment by organizing and maintaining records of employee participation, personnel actions (e.g., hires, promotions, transfers), and performance review schedules.
• Conducts routine audits at the direction of People & Culture to help ensure compliance with federal and state regulations, including I-9 verification.
• Updates employee information such as pay rates, employment status, and personal details in internal systems.
• Supports daily payroll reports and reviews timecards, schedules, and end-of-shift reports to ensure payroll accuracy.
• Records and processes all employee reimbursements/receipts at the approval of Finance. 
• Assists with additional tasks as dictated by the management team.

Essential Functions

• Knowledge of Cote brand, culture, and product.
• Fluent in written and spoken English.
• Must be reachable by email and able to communicate via phone as well.
• Polished personal presentation; Grooming meets company standards outlined in the Employee Handbook.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, and Microsoft Word, PowerPoint, and Excel.
• Communicates information effectively and efficiently.
• Knowledge of workplace safety procedures, employment law, and laws against sexual harassment
• Excellent organizational skills
• Demonstrates positive leadership characteristics, which inspires team members to meet and exceed standards.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.

Preferred Qualifications

• One year of experience using ADP WorkforceNow.
• One year of proven administrative experience.