Receiver

ReceiverChef Thomas Keller's Las Vegas restaurant, Bouchon, is seeking capable individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Receiver. In 2004, Chef Keller brought his award-winning bistro cuisine to the city of Las Vegas with Bouchon at The Venetian. As with the Yountville location, Bouchon showcases authentic, seasonally-driven French bistro fare and is set against interiors created by renowned designer Adam D. Tihany.Qualified individuals should possess great attention to detail, organization and cleanliness. In addition to technical skills of a minimum of 2 years of experience, the individual must have strong interpersonal and communication skills and the ability to be a team collaborator. Physical requirements: able to reach, bend, stoop and frequently lift up to 75 lbs. Able to work in a standing position for long period of time (up to 12 hours).Chef Keller's collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support the culinary profession. We are proud to offer:Opportunities for growth and advancementPeer mentorshipScholarship programsCompetitive health insurance options, with employer contributions toward your premium based on the plan you chooseVoluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness short- and long-term disability insurance, and pet insurance.401K with no waiting periods and the opportunity to receive up to 4% of your salary as matching contributionsEmployee discounts at Chef Thomas Keller's casual propertiesFamily mealNevada Paid time offWith more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses. TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. "To make people happy, one guest at a time," he says. "That is what cooking is all about."We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.Compensation: Hourly (Based on Experience)Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Dining DiscountsRequired Skills: Communication, Ability to Work Under Pressure, Time Management, Leadership, Time Management Skills, Inventory Management, Adaptability, Cleaning / Sanitation