Recruiting Nevada

Pantry Worker - American Fish

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper JOB DESCRIPTION: -Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques -Maintain a solid menu knowledge and attention to detail with plate presentation -Exhibit a basic knowledge, understanding and application of various cooking techniques -Prepare and produce cold menu items for designated F&B outlets -Prepare all dishes following recipes and yield guides -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Properly label and date all products to ensure safekeeping and sanitation -Able to apply basic knife skills required for preparation -Assist Cooks and Master Cook as needed in execution of service -Assist Helpers as needed in execution of service -Work as a team, assisting all guests’ and employees’ needs and inquiries -Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees -Maintain complete knowledge of and comply with all departmental policies/service procedures/standards -Maintain complete knowledge of correct maintenance and use of equipment -Monitor and maintain cleanliness, sanitation and organization of assigned work areas -Maintain and strictly abide by state sanitation/health regulations and hotel requirements -Meet with Garde Manger/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance -Complete opening duties set up work station with required mis en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, transport supplies from the Storeroom and stock in designated areas, start prep work and production of items needed for the day, select, clean and prepare fruits and vegetables, ice down seafood three times a day according to procedures, produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and Buffets and display items attractively and to specified requirements -Prepare amenity orders for Room Service if required -Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests -Inform Sous Chef of any excess items that can be used in daily specials or elsewhere -Maintain proper storage procedures as specified by Health Department and Hotel requirements -Minimize waste and maintain controls to att JOB REQUIREMENTS: Required: -At least two years of previous culinary experience -Basic working knowledge of knives and knife skills -Working knowledge of weights and measures, as well as various cooking techniques -Equipment knowledge to include, but not limited to slicing machine, juicer, Cryovac Machine, small wares equipment -Applicable knowledge of health and safety procedures -Working knowledge of sanitation practices For more jobs like this visit http://www.recruitingnevada.com

FOOD SERVICE COOK/SUPERVISOR III - 03.207 - 7294

2009-06-15T21:19:00

FOOD SERVICE COOK/SUPERVISOR III - 03.207 - 7294 APPROXIMATE SALARY$35,475 - $51,866 per yr LOCATION: Ely Food Service Cook/Supervisors prepare and/or supervise quantity food preparation and serving according to standardized menus and recipes in an institutional setting. Incumbents possess a degree of knowledge and proficiency sufficient to perform advanced-level work and may provide work direction and training to others. This position is at a maximum security correctional facility. To see full Class Specifications visit: http://dop.nv.gov/schematic3.htm To Qualify Education and Experience 1)Graduation from high school or equivalent education and four years of experience which involved planning, preparation and serving of regular and special meals; following established menus; ordering food supplies; and maintaining records in an military, institutional, correctional, healthcare, hospitallity, or other large quantity food service facility. One year of the required experience must have been in a supervisory capacity; OR one year of experience as an Food Service Cook/Supervisor II in Nevada State service; OR an equivalent combination of education and experience. Special Requirements 1)A State of Nevada/FBI background check will be required of the selected applicant. 2)Incumbents in the Department of Corrections are required to work with and amongst inmates to complete job duties. 3)A pre-employment criminal history check and fingerprinting are required. Examination Application Evaluation Exam The exam will consist of an application evaluation. It is essential that applications include extensively detailed information with time frames regarding education and experience. The most qualified applicants will be contacted by the hiring agency for interview. For more jobs like this visit http://www.recruitingnevada.com

Product Developer and Buyer

2009-11-17T11:22:00

GOURMET CHOCOLATE PRODUCT DEVELOPER AND BUYER

At the center of our chocolates are great people like you!

Mars Retail Group, a division of Mars, Inc. is seeking a Product Development and Buyer for our gourmet chocolate brands (Ethel M and ethel's gourmet chocolate). The position is located at our headquarters in Henderson, NV. The Product Developer and Buyer will lead the gourmet chocolate team in translating brand strategy, industry and fashion trends to create product design that is brand consistent, market and trend appropriate and innovative from sourcing to end product. Directs the product sourcing and product development process from conception through execution, including sourcing decisions, projections, vendor management, and on time delivery of product. Ensures cross-functional team communication and activities including partnering with ethel's chef and factory operations team. Manages margins through effective cost negotiations with vendors and markdown strategies in store.

Key Responsibilities:

· Collaborates with the Marketing, Creative, and Visual Manager to develop new products and packaging.

· Executes final design decisions of marketing team into packaging and product designs.

· Coordinates product development calendar across multiple categories and develops processes to manage efforts across functional lines.

· Leds strategic sourcing of products and finished goods

· Ensures appropriate gross margin through pricing strategy and category management on all SKU's

· Partner with marketing to drive products that support marketing calendar and strategy

· Partner chocolate Chef to develop innovative, successful, and profitable product portfolio.

· Understands brand building and how specific product styling translates into the image of the brand.

· Ensures that the design process delivers results that are consistent with brand strategy.

· Builds overall strategy in tandem with merchandising, planning, and marketing team.

· Leads vendor selection process and evaluates suppliers based on creative abilities, quality control and pricing to include co-manufactured food products.

· Provides creative direction to key suppliers.

· Partner with finance to ensure appropriate margin and mix levels.

· Develop products and innovative packaging for all product lines that support marketing and brand strategy.

· Completes SKU rationalization reviews and recommendations every six months.

· Works with store operations and marketing team on assortment plans that drive sales and margin by store.

· Manages markdown budgets for seasonal and transitioned product.

· Negotiates costs and obtains competitive bids.

· Weekly, monthly, and quarterly reporting and analysis.

· Sets up and maintains new SKUS.

· Maintains internal forms for product development process.

· Forecasts sales for new products for each season within the assortment plan budget.

· Determines Assortment needs, voids, and opportunities. Directs resources to fulfill those needs.

· Ensures all products are delivered to store.

· Researches market trends, price comparisons, and competitive shopping to ensure we are in line with our competitors in regards to pricing and product.

· Approves samples for correct legal & trademark information.

· Determines margin goals by category and manages margins with input from S&F.

· Maintains vendor communication to ensure standards of style guide.

· Handles correspondence with vendors on samples and artwork.

· Ensures quality control with current and future products in tandem with QA team.

· Tracks and is responsible for all new artwork being approved through corporate trademark.

· Creates and maintains vendor files with all information pertaining to product development cycle.

Key Skills Required:

· Excellent Project Management Skills

· Ability to effectively manage multiple projects and meet deadlines.

· Knowledge and understanding of customers and their relationship with brand.

· Ability to create optimal assortment

· Demonstrated product development skills with emphasis in food/food service and food related hardlines.

· Risk assessment and risk management related to Consumer Products business

· Ability to manage and work across functions (marketing, chef, operations, finance)

· Understanding of packaging development and specifications.

Minimum Qualifications:
Three+ years experience in the following disciplines: Marketing, trend translation (color, materials, and components), product development, merchandising, packaging development, financial planning/costing.

The knowledge, skills, and abilities typically acquired through the completion of a bachelor's degree program in a related field, or equivalent work experience.
Successful completion of a drug and background screen

Preferred Qualifications:
Bachelor's degree or equivalent in retail or business majors

Company-paid relocation is not available for this position.

For more jobs like this visit http://www.recruitingnevada.com

NUTRITION SVCS AIDE-NUTRITION-SIENA-PT-VARIED

2009-11-17T21:28:00

SHIFT: (VARIED) TYPE: PART TIME JOB DESCRIPTION: Job Summary: Under the general direction of the Director of Food Service / Executive Chef / Production Lead, the Nutrition Service Aide is responsible for maintaining food production and delivery system at optimal service levels. This position is represented by SEIU, Local 1107 and is covered by the terms and conditions of the applicable collective bargaining agreement. Does this position require patient contact? No Experience Minimum - None required. Preferred - 2 years experience in retail preferred. Education None required. Special Skills Must be team oriented, capable of following written direction and verbal instructions. Must be able to read English. Licensure CT FOODHND = Clark County Health Card AJ For more jobs like this visit http://www.recruitingnevada.com

RN-ICU-SIENA-FT-NIGHT-1900 TO 0730

2009-11-05T21:27:00

SHIFT: NIGHT TYPE: FULL TIME JOB DESCRIPTION: ST. ROSE is EXCELLENCE St. Rose Dominican Hospitals has served Southern Nevada for 60 years with a commitment to quality, compassionate health care. As Southern Nevadaâ€™s only not-for-profit, non-tax supported, religiously sponsored hospitals, St. Rose recognizes the importance of healing not only the body, but the mind and spirit as well. Dedicated caregivers, the latest technology and an environment of healing work together at all three St. Rose hospitals in Henderson and Las Vegas â€" Rose de Lima Campus, Siena Campus and San Martin Campus. We are part of the 8th largest health care system in the U.S, - Catholic Healthcare West (CHW) - with 43 facilities in the states of Nevada, California and Arizona. Our employees enjoy competitive salaries, comprehensive benefit packages, and teamwork centered work environment. We offer relocation assistance to qualified candidates. Las Vegas and Henderson, Nevadaâ€¦â€¦. with a focus on family and community, has beautiful master-planned neighborhoods and affordable living, first class restaurants, shopping, entertainment, and no state income tax. The beauty and climate of the Southwest make possible year-round outdoor activities. Las Vegas and Henderson, Nevada â€¦â€¦. cities based on community, and St. Rose Dominican Hospitals has served this community with a commitment to excellence in the delivery of compassionate health care. We invite you to apply on line at www.strosehospitals.org and you can view a list of all our employment opportunities. St. Rose Dominican Hospitals is an equal opportunity employer (EOE) seeking qualified, diverse candidates to foster a work environment where our employees share a commitment to our mission and values. All employment decisions are made without discrimination on the basis of race, color, religion, gender, national origin, age, disability, veteran or marital status or any other basis prohibited by federal, state or local law. St. Rose Hospitals are safe lift equipped and follow the National Institute for Occupational Safety and Health (NIOSH) Standards for lifting. ST. ROSE DOMINICAN HOSPITALS IS A SMOKE FREE FACILITY. For more jobs like this visit http://www.recruitingnevada.com

Line Cook

2009-11-12T11:03:00

Nevada Cancer Institute (NVCI) is the official cancer institute for the State of Nevada. A nonprofit organization, NVCI is committed to reducing the burden of cancer by pursuing the development of a comprehensive cancer research institute, as defined by the National Cancer Institute. Through the knowledge and expertise of the finest scientists, clinicians, educators and caregivers, the Institute provides hope to communities in Nevada, the southwest and beyond through research, education, early detection, prevention and high quality patient care. NVCI is striving for a future without cancer that is achieved through initiated and collaborative research in basic, clinical and population science. Nevada Cancer Institute is an Equal Opportunity/Affirmative Action employer. Position Description The Line Cook is responsible for supporting the Director, Cafe Supervisor, and Senior Line Cook in preparing menu items and performing general kitchen duties, such as: cooking meats, fish, poultry, sauces, vegetables, eggs, and other foods in accordance with NVCI Food Policy. Must be familiar with a variety of cooking and kitchen concepts, practices, and procedures, rely on experience and good judgement to plan and accomplish assigned tasks. May be called upon to lead and direct others. Performs all duties in accordance with NVCI's mission, vision and values of Discovery, Excellence, Collaboration, Compassion, Integrity, and Stewardship. Position Requirements Requires High school diploma or equivalent and 0 -1 year related experience. Must possess an upbeat, energetic personality with excellent interpersonal skills. An organized approach to work with detail orientation and multi-tasking abilities. Must be able to work under pressure. Must have knowledge of safe food handling practices including time and temperature requirements for the safe delivery of food per County standards. Must have sufficient knife skills to perform prep duties and have own set of knives. Must have current food handling County health card. Additional Details This is a temporary, full time position. For more jobs like this visit http://www.recruitingnevada.com

Cook - American Fish

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper JOB DESCRIPTION: -Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques -Monitor and maintain cleanliness, sanitation and organization of assigned work areas -Transport supplies from the storeroom and stock in designated areas -Start prep work on items needed for the particular menu of the day -Prepare all menu items following recipes and yield guide -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Properly label and date all products to ensure safekeeping and sanitation -Maintain complete knowledge of and comply with all departmental policies/service procedures/standards -Maintain complete knowledge of correct maintenance and use of equipment -Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately -Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements -Meet with Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance -Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks -Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service -Continue prep work after the meal period for the next meal service -Maintain proper storage procedures as specified by Health Department and Hotel requirements -Minimize waste and maintain controls to attain forecasted food cost -Disinfect and sanitize cutting boards and worktables -Transport empty, dirty pots and pans to the pot wash station -Breakdown work station and complete closing duties as assigned -Properly label and dates all products to ensure safekeeping and sanitation -Apply basic knife skills required for service -Read, measure and execute recipes -Maintain a solid menu knowledge and attention to detail with plate presentation -Versatile in preparing both hot and cold items -Assist Master Cook as needed in execution of service -Assist Pantry Workers and Helpers as needed in execution of service -Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups -Wor JOB REQUIREMENTS: Required: -At least two years of experience as a cook in a fast paced, high-volume restaurant -Basic working knowledge of knives and knife skills -Working knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryovac machine, small wares equipment -Working knowledge of health, safety and sanitation procedures -Working knowledge of weights, measures and various cooking techniques -Professional appearance and demeanor For more jobs like this visit http://www.recruitingnevada.com

Master Cook - American Fish

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper Management JOB DESCRIPTION: -Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques -Maintain an exceptional menu knowledge and attention to detail with plate presentation -Prepare both hot and cold items and demonstrate a variety of cooking techniques -Skillfully and knowledgably work each kitchen stations -Conduct training for cooks, pantry workers and kitchen helpers on job responsibilities -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Identify and safely use all kitchen equipment -Regularly restock all kitchen supplies and food items required for service -Properly label and date all products to ensure safekeeping and sanitation -Able to apply advanced knife skills required for service -Read, measure and execute recipes -Maintain supervisory role in the absence of the Chef and/or Sous Chefs -Ensure food quality is superior and take action to correct any irregularities -Conduct inventory on a regular basis to ensure proper par levels -Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees -Maintain complete knowledge of and comply with all departmental policies/service procedures/standards -Maintain complete knowledge of correct maintenance and use of equipment -Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day -Maintain positive guest relations at all times -Monitor and maintain cleanliness, sanitation and organization of assigned work areas -Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements -Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance -Complete opening duties set up work station with required mis en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks and transport supplies from the Storeroom and stock in designated areas -Fabricate meat, fish and fowl for menu items -Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift -Prepare all menu items following recipes and yield guides -Inform the So JOB REQUIREMENTS: Required: -At least five years of cook experience in a similar environment -Working knowledge of knives and knife skills -Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment -Working knowledge of health, safety and sanitation procedures -Working knowledge of weights, measures and various cooking techniques -Professional appearance and demeanor For more jobs like this visit http://www.recruitingnevada.com

Assistant Chef - Julian Serrano

2009-02-06T14:15:00

PROPERTY: ARIA Resort & Casino EMPLOYMENT STATUS: Full-Time Category: Food & Beverage - Kitchen/Chef/Cook/Helper JOB DESCRIPTION: -Ensure all products are rotating on a first-in, first-out philosophy -Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques -Regularly restock all kitchen supplies and food items required for service -Assist Executive Chef, Master Cook, Cooks, Pantry Workers and Helpers as needed in execution of service -Conduct training for Master Cooks, Cooks, Pantry Workers, Helpers and Kitchen Workers on job responsibilities -Conduct inventory on a regular basis to ensure proper par levels -Ensure all products are rotating on a first-in, first-out philosophy -Ensure all requisitions are processed properly and placed in designated area -Identify and safely use all kitchen equipment -Properly label and date all products to ensure safekeeping and sanitation -Apply advanced knife skills required for service -Create, read, measure, and execute recipes -Maintain an exceptional menu knowledge and attention to detail with plate presentation -Versatile in preparing both hot and cold items -Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups -Skillfully and knowledgably work each kitchen stations -Maintain supervisory role in the absence of the Executive Chef -Ensure food quality is superior and takes action to correct any irregularities -Produce production list to ensure efficient execution of service -Work as a team, assisting all guests and employee’s needs and inquiries -Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees -Assist Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product and people -Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items -Ensure kitchen equipment is properly maintained and functioning -Other related duties as necessary JOB REQUIREMENTS: Required: -At least four years of similar Food and Beverage experience -Working knowledge of knives, knife skills and small wares equipment -Working knowledge of health, safety and sanitation procedures -Working knowledge of weights and measures and various cooking techniques -Professional appearance and demeanor -Preferred: -Formal culinary training For more jobs like this visit http://www.recruitingnevada.com

NUTRITION SVCS AIDE-NUTRITION-SIENA-PD-VARIED

2009-11-17T21:28:00

SHIFT: (VARIED) TYPE: PER DIEM JOB DESCRIPTION: Job Summary: Under the general direction of the Director of Food Service / Executive Chef / Production Lead, the Nutrition Service Aide is responsible for maintaining food production and delivery system at optimal service levels. This position is represented by SEIU, Local 1107 and is covered by the terms and conditions of the applicable collective bargaining agreement. Does this position require patient contact? No Experience Minimum - None required. Preferred - 2 years experience in retail preferred. Education None required. Special Skills Must be team oriented, capable of following written direction and verbal instructions. Must be able to read English. Licensure CT FOODHND = Clark County Health Card AJ For more jobs like this visit http://www.recruitingnevada.com