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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
meal provided
Job Description
Maroon Steakhouse is a prestigious Michelin-level restaurant located in Las Vegas, renowned for its innovative approach to Caribbean cuisine inspired by the rich culinary heritage of Jamaica's Blue Mountains. Founded by James Beard Award-winning Chef Kwame Onwuachi, Maroon Steakhouse masterfully blends bold, untamed flavors with sophisticated techniques, elevating traditional jerk and Jamaican dishes to a fine-dining experience. The restaurant is dedicated to delivering unique and unforgettable culinary journeys that celebrate culture and storytelling through food. With a focus on quality, creativity, and authenticity, Maroon Steakhouse has established itself as a destination for food connoisseurs seeking an exceptional dining experience that... Show More
Job Requirements
- Minimum of 3-5 years of progressive culinary experience
- At least 2 years in a Sous Chef or Senior Sous Chef role in fine-dining
- Demonstrated expertise in advanced culinary techniques
- Comprehensive knowledge of global cuisines and classical French methods
- Exceptional leadership and teamwork skills
- Ability to maintain composure under pressure
- Culinary degree or formal training preferred
- Valid Food Handler's certification
Job Qualifications
- Minimum of 3-5 years of progressive culinary experience
- At least 2 years in a Sous Chef or Senior Sous Chef role within a fine-dining establishment
- Demonstrated expertise in advanced culinary techniques including molecular gastronomy, precise temperature cooking, and complex plating design
- Comprehensive understanding of various global cuisines, seasonal ingredients, and classical French culinary methodology
- Exceptional leadership qualities with ability to maintain composure under pressure
- Meticulous attention to detail and a relentless commitment to culinary excellence
- Culinary degree or equivalent formal training highly preferred
- Valid Food Handler's certification required
Job Duties
- Execute all dishes and menus to exact specifications and quality standards set by the Chef de Cuisine
- Oversee all kitchen stations including garde manger, hot line, prep, and butchery during service with hands-on support and expediting
- Maintain rigorous control over food quality, presentation, and preparation methods
- Contribute to the continuous refinement and development of seasonal menus using advanced techniques and rare ingredients
- Assume full kitchen operations responsibility in the absence of the Chef de Cuisine
- Manage and mentor culinary team fostering professionalism and teamwork
- Lead daily pre-shift meetings communicating key priorities and quality expectations
- Develop and enforce adherence to health, safety, and sanitation standards (HACCP)
- Manage food and labor costs to minimize waste and maximize efficiency
- Oversee inventory management including ordering, receiving, and storage
- Coordinate with vendors and purveyors to ensure consistent sourcing of high-quality ingredients
- Assist in scheduling BOH staff to ensure adequate coverage and control labor expenditures
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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