Greetings from Vegas!

Aloha Brent, Welcome to Chef Talk.

Palazzo? Is that the hotel that has the show Jersey Boys?

Love Vegas, well I'm from Hawaii, who from Hawaii doesn't?

Take a look around Brent and be sure to check out more than the Forums.  The Articles, Reviews and Galleries are superb.

You might want to go over the Tutorials, FAQ and the Community Guidelines.  If you have questions in regards to the site, feel free to Private Message one of the Moderators or an Admin person.  We're all here to talk food and everything food related.  I do know what interests you have, but I'm sure that you'll find your niche at Chef Talk.  Everyone is friendly and gracious with their knowledge and more than willing to share.   

Once again, Welcome.

Welcome Brent!  I am also living and working in Vegas.  It is such a perfect time of year right now.  Enjoy Chef Talk.

I'm your next door neighbor over at the Wynn.  Though I have lived here several years and worked at some of the other resorts in town, including Venetian/Palazzo. Nice resorts, AWFUL employee parking.  Nothing like waiting 20 minutes in a line of traffic just to get out of the parking garage.

Some resorts, like the Venetian, seem to have more of a leasing agreement with their restaurants the way malls do.  However, places like Wynn or the MGM properties are different.  The employees are actually employees of the hotel and can transfer from one restaurant outlet to another.  That being said, the fine dining restaurants still do their own recruiting and will sometimes interview potential employees, schedule stages and only THEN send that person through the HR process to be hired.  If looking to move jobs, it is still best to go directly through the chef when possible.  Because of union rules and certain delays, jobs are sometimes open before they are ever posted publicly.