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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Job Description
Maroon Steakhouse is a distinguished dining establishment located in Las Vegas, renowned for its innovative approach to traditional Caribbean cuisine. The restaurant draws inspiration from the rich culinary heritage of Jamaica's Blue Mountains, where James Beard Award-winning Chef Kwame Onwuachi cultivated his deep knowledge of Caribbean cooking techniques. Maroon Steakhouse specializes in an exciting blend of bold flavors accentuated by the use of spice and smoke, transforming classic Jamaican dishes like jerk into unparalleled gastronomic experiences. This unique blend elevates the typical steakhouse ambiance into something truly exceptional, appealing to both locals and travelers alike who seek a fine dining... Show More
Job Requirements
- minimum of 3-5 years of progressive culinary experience with at least 2 years in a supervisory role sous chef junior sous or kitchen manager
- proven experience in a high-volume upscale or fine-dining restaurant setting preferably a steakhouse
- demonstrable knowledge of classical cooking techniques and strong familiarity with caribbean culinary traditions
- exceptional leadership communication and organizational skills
- ability to work under pressure in a fast-paced environment and maintain composure
- strong understanding of p&l statements food cost management and inventory control
- current food handler certification
- must be flexible to work evenings weekends and holidays
Job Qualifications
- minimum of 3-5 years of progressive culinary experience with at least 2 years in a supervisory role sous chef junior sous or kitchen manager
- proven experience in a high-volume upscale or fine-dining restaurant setting preferably a steakhouse
- demonstrable knowledge of classical cooking techniques and strong familiarity with caribbean culinary traditions
- exceptional leadership communication and organizational skills
- ability to work under pressure in a fast-paced environment and maintain composure
- strong understanding of p&l statements food cost management and inventory control
- current food handler certification
- must be flexible to work evenings weekends and holidays
Job Duties
- assist the executive chef in developing and refining all menu items
- oversee daily kitchen production including prep line execution and plating for both a la carte service and special events
- ensure that all dishes are prepared according to established recipes presentation standards and quality specifications
- manage the inventory and proper rotation of all food products specializing in high-end cuts of meat seafood and specialty produce
- conduct regular taste tests and quality checks throughout service
- lead and motivate the BOH staff including line cooks prep cooks and dishwashers providing direction and coaching during service
- assist with staff scheduling time-off requests and managing labor costs efficiently
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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