157 jobs found

The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.Main Duties and Responsibilities:FunctionalActs in support of the Executive Chef to drive menu and product quality in all production areas byoverseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning,overboardingover-production, and inventory control.In the absence of the Executive Chefs as the Culinary Lead for the unitEnsures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliancetorecipes and portion specifications as required by the customer.Understands menu and product specifications and insure menu employee training is completed.Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a Pull System, Insuresaccurate and timely inventories are completed so requisitions are based on demand.Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.Acts to identifying and resolving problems, completes timely audits, and serves as a Change AgentAssist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.Responsible for coaching, counseling, and preparing corrective action for employeesMaintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.Works with management staff to improve performance of the unitTraining & DevelopmentMaintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as requiredResponsible for culinary employee onboarding and retentionCompletes all company required training including but not limited to ServSafe Sanitation Manager Certification.ProductsMaintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations.ProcessesInitiates and supports NPT and timesaving production techniques, training others in specialty techniquesImproves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.QualificationsEducation:Associate Degree or Bachelor Degree in theCulinary Arts or a related field, (formal culinary education) required.Certification as CCC from ACF, ProChef II or equivalentWork Experience: Minimum7-10years in progressive Chef growth positions is requiredMinimum of1-3 years supervisoryexperience working in a high volume, manufacturing, food production, and restaurant or catering environmentrequired.In-flight catering experience or experience in a high-volume food service environment required.Technical Skills: (Certification, Licenses and Registration)Ability to cook meals according to detailed specifications.Ability to work in a fast paced, deadline driven environment.Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employessCurrent or previous labor relations experience is a plus, but not required.Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.Ability to train others required.Must have the ability to give negative and positive feedback to employees on a daily basis.Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.Strong organizational, analytical, communication and leadership skills required.Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.Basic computer skills required. Working knowledge of Microsoft Office products preferredServSafe Certified preferred.Ability to obtain ServSafe Certification requiredLanguage / Communication Skills:Must have excellent written and oral communication skills.Multi-linguala plus.Job DimensionsGeographic Responsibility: USAType of Employment: Full-TimeTravel %: Yes Up to 10%Exemption Classification: ExemptInternal Relationships: all production areasExternal Relationships: airline customersWork Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.In a normal production kitchen facility there may be physical discomfort due to temperature and noise.Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.A rotating schedule of over 55 hours per week

Posting Date Jan 17, 2020 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Savannah Plant Riverside District, 300 West River Street, Savannah, Georgia, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees. Please Apply Via Email at : Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International. Job Summary JW Marriott Savannah Plant Riverside District is set to transform Savannah's historic riverfront into a vibrant new entertainment destination inviting guests and visitors to experience incredible dining between 12+ outlets, live music and concerts, high-end shopping and inspired hotel stays. The JW Marriott Savannah will offer 419 beautifully appointed guest rooms and suites for couples, families, business guests and groups looking for inspiration, and discerning travelers with an appetite for something different. As a Grand Performer, you will have access to ELITE Benefits/Perks such as: * Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends * Free Employee Meals * We are all friends here! Refer your friends and get a Bonus up to $2000 if they are hired! * Largest Hospitality Employer in Savannah - growth opportunities are unlimited! * 20% Discount at all Kessler restaurants, Art Galleries, and Spas * Start early with your Retirement Plan! 401K match up to 6% - goes into effect after 3 months * Health Insurance Plans as low as $22/week! * Stay Healthy! Kessler Wellness Challenge - promotes healthy lifestyle with discounts at gyms and giveaways * Discounted Bus Passes * We care about your Fur Babies too! We provide discounted Pet Insurance! * 23 days of Paid Time Off (PTO)/year - start accruing right away! * Enjoy the Holidays! We offer Seven (7) paid holidays throughout the year! * "Tickets at Work" discounts, special access to theme parks and more! * Recognition Program with amazing prizes! * Tuition Reimbursement and Professional Certification Assistance * Company paid Basic Life Insurance $10,000 * This position is expected to start 1 month prior to opening date* Purpose / Objective The overall objective and purpose of the Chef de Cuisine position is to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company. Areas of Responsibility Primary areas of responsibility include, but are not limited to the following: * Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. * Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. * Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. * Costing all food items and assisting the Food and Beverage director with monthly reports. * Creates kitchen labor schedules that meet the Peak Performance criteria. * Assists with the creation of seasonal, monthly and weekly specials and menus * Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. * Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. * Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. * Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors, cooks and Stewards * Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. * Develop, implement and maintain sanitation practices and protocol. * Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots. * Create and monitor kitchen inventory to include order inspections and item selection. Supervisory Responsibilities Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. * Sous Chef * Cooks * Stewards Standards & Culture * Individuals must serve as a cultural ambassador by upholding and promoting our standards. * Image & Presence: Bohemian. Our team is sophisticated and purposeful in their communication and body language * 50% Classical European, 35% Colorful Gypsy Lifestyle, 15% Funky California Free Spirit * Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance. * Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You * Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty * Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better. ALIGN * Build loyalty to the company and not yourself * Enhance property/company perception by both community and Grand Performers * Align yourself with the company and lead others to do the same Collaborate effectively to accomplish goals and achieve results across departments and property locations ENGAGE * Actively participate in meetings and shares ideas to determine the right course of action * Foster a climate where individuals are committed to partnering and asking for help when needed * Enthusiastically share knowledge, experience and talent with others * Suggest methods for improving productivity and product quality EXECUTE * Prepared and punctual for all meetings * Conducts business and complete tasks according to Standard Operating Procedures * Utilize required systems, equipment and resources * Increase revenue/productivity while keeping costs within budget * Prioritize urgent/vital tasks in order to meet set deadlines ACCOUNTABLE * Improve professional competency and property/location performance * Accept responsibility for actions and/or inactions * Self-aware, solicit and embrace feedback * Communicate feedback openly and respectfully Work Environment / Conditions * The work environment/conditions described herein are representative of those that an incumbent may experience. * Must be comfortable working in a shared space, with constant noise, without the use of a private office. * Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. * Must be able to work safely in a kitchen environment with high temperatures and humidity * Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. Job Requirements Minimum Qualifications * Education, Certifications, Work Experience * Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required * 3+ years of relevant work experience in similar scope and title - required * Experience within luxury brand/markets - preferred * Food Safety Manager certification - preferred or attained within 30 days This company is an equal opportunity employer. frnch1

As a Chef de Cuisine, you will be responsible for overseeing all aspects of the dining experience of Co Dining at The Cosmopolitan of Las Vegas. From training and management to preparation and inspection, your comprehensive knowledge and ability to communicate expectations will facilitate the kinds of memorable dining experiences that keep our employees coming back. PRIMARY JOB DUTIES: Duties include, but are not limited to, the following: Day to day oversight of the entire kitchen operation for the respected outlet driving quality standards, implementing standard procedures and ensuring guest satisfaction. Responsible for scheduling, ordering, receiving, payroll, P management, and forecasting. Maintain a safe and professional work environment at all times. Develop kitchen management team and utilize this team to accomplish efficient kitchen operations. Assist in the development and execution of new menu items and recipes in the outlet. Monitor guest satisfaction and use the information provided to enhance guest experiences. Play an integral role in controlling food and labor costs on a continual basis to ensure the outlet is reaching/exceeding its monthly goals. Participate in the interviewing, selection and management of employees. Maintain knowledge of all state health department regulations, policies and procedures and oversee daily operations to make sure all conditions and standards are met with 100% accuracy. Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy. Participate in departmental and venue meetings, facilitating the flow of pertinent information from management to employees. Provide all employees with proper training and counseling as needed in accordance with hotel policies and procedures. Demonstrate culinary techniques and/or methods to culinary employee while assisting the outlet in day to day operations. Ensure that employees maintain valid/active licensing for their specific job/role. Other duties as assigned. QUALIFICATIONS: Required: At least three years of previous experience as senior management in a similar culinary environment. Knowledge of HACCP standards. Strong written and verbal communication skills with the ability to effectively communicate in English.

LOCATION: Churchill Downs- Louisville, KYAs a Chef de cuisine with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintains recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge.Major Areas of ResponsibilityOperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver Heartfelt Hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walk throughs in culinary areas for each eventContinually gains culinary expertiseControlsThoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook TeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy Restaurants guidelinesConducts regular scheduled meetings to ensure lines of communication are open between management and team membersPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessaryMentors Sous Chefs to improve their skills and leadership abilitiesJob RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shiftLevy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

As a Chef de Cuisine, you will be responsible for overseeing all aspects of the dining experience at Eggslut in The Cosmopolitan of Las Vegas. From training and management to preparation and inspection, your comprehensive knowledge and ability to communicate expectations will facilitate the kinds of memorable dining experiences that keep our guests coming back. PRIMARY JOB DUTIES: Duties include, but are not limited to, the following: Day to day oversight of the entire kitchen operation for the respected outlet driving quality standards, implementing standard procedures and ensuring guest satisfaction. Responsible for scheduling, ordering, receiving, payroll, P management, and forecasting. Maintain a safe and professional work environment at all times. Develop kitchen management team and utilize this team to accomplish efficient kitchen operations. Assist in the development and execution of new menu items and recipes in the outlet. Monitor guest satisfaction and use the information provided to enhance guest experiences. Play an integral role in controlling food and labor costs on a continual basis to ensure the outlet is reaching/exceeding its monthly goals. Participate in the interviewing, selection and management of employees. Maintain knowledge of all state health department regulations, policies and procedures and oversee daily operations to make sure all conditions and standards are met with 100% accuracy. Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy. Participate in departmental and venue meetings, facilitating the flow of pertinent information from management to employees. Provide all employees with proper training and counseling as needed in accordance with hotel policies and procedures. Demonstrate culinary techniques and/or methods to culinary employee while assisting the outlet in day to day operations. Ensure that employees maintain valid/active licensing for their specific job/role. Other duties as assigned. QUALIFICATIONS: Required: At least three years of previous experience as senior management in a similar culinary environment. Knowledge of HACCP standards. Strong written and verbal communication skills with the ability to effectively communicate in English.

Posting Date Jan 13, 2020 Job Number Job Category Food and Beverage & Culinary Location The Westin Seattle, 1900 5th Ave, Seattle, Washington, United States VIEW ON MAP Brand Westin Hotels & Resorts Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. JOB SUMMARY Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant. * Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Maintains food preparation handling and correct storage standards. * Recognizes superior quality products, presentations and flavor. * Plans and manages food quantities and plating requirements for the specialty restaurant. * Communications production needs to key personnel. * Assists in developing daily and seasonal menu items for the specialty restaurant. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Estimates daily specialty restaurant production needs. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented and creates decorative food displays. Leading Kitchen Team * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shift teams while personally preparing food items and executing requests based on required specifications. * Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensuring and maintaining the productivity level of employees. * Ensures employees are cross-trained to support successful daily operations. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Specialty Restaurant Kitchen Goals * Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. * Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. * Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. * Effectively investigates, reports and follows-up on employee accidents. * Knows and implements company safety standards. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. * Empowers employees to provide excellent customer service. * Handles guest problems and complaints. * Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. * Manages employee progressive discipline procedures. * Participates in the employee performance appraisal process, providing feedback as needed. * Uses all available on the job training tools for employees. * Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

The Table in Willow Glen is searching for a qualified candidate to be our Chef de Cuisine. The Chef de Cuisine works closely with owners, general manager, and executive chef to develop menu ideas and run the day-to-day operations. The Chef de Cuisine will maintain company systems and standard operating procedures. Chef de Cuisine has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, she/he is also responsible for working closely with executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef's responsibilities in his/her absence. Must work closely with executive chef in promoting company's culture, mission and philosophy.RequirementsIntestinal fortitude 2-3 years as a lead line cook or Sous Chef in an Independent RestaurantUnderstand cooking techniques (basting, braising, sous vide)Must work all servicesRead and Speak EnglishMust work a rotating schedule

We are seeking an energetic, passionate, and experienced Sous Chef and Chef de Cuisine for our Italian Inspired concept opening soon in San Francisco.We love what we do, and IT SHOWS in everything we do. We are devoted to providing our guests with a truly memorable experience, characterized by superior service, food, wine and spirits.?Candidates must possess the following qualities:-Classical training and experience in Italian cuisine-Manages all aspects of the kitchen-Cost control; responsible for the financial results of the kitchen-Genuine enjoyment of working with people-Passionate, energetic, and detail oriented-Ability to successfully lead and manage a team-2 Years of relevant experience-Open AvailabilityCompany?PerksCompetitive Salary/Pay401k OptionsWe cover 100% of Health Insurance, Vision, & Dental for our Chef positions ?Dining Privileges at 9 of San Francisco's Best Restaurants?Bonus Structure (Paid out monthly)?$1,000 Manager Referral Bonus (Applies to all 15 Restaurants in the group!)?Employee Portal with access to digital pay-stubs, W2, and your insurance information?Group gym membership ratesMonthly Management Happy Hours?Transportation and Commuter Benefits?Paid VacationDedicated Career Development?

Flying Food Group Position Specifications Job Title: Executive ChefPosition Scope: Oversee the hot kitchen production staff to provide quality food and service to airline customers including menu presentationsEducation Requirements Degree or certification from cooking or culinary College or programKnowledge or Experience Requirements Hospitality skills that have developed in roles that require high levels of service. Culinary skills including menu design, Garde Mange and creating innovative dishes. All aspects of supervision of similar number of staff members. Food safety standards for food production work spaces. Financial skills for managing budgets, food and labor costs including scheduling hours. Computer skills for Microsoft office programs Word and Excel. Different ethnic and cuisine traditions and practices a plus (examples: Asian, Kaiseki, Japanese, Chinese, Indian, Western) etc. etc. Activities Manage customer presentations and requirements including scheduling, budgets, menu design, and food preparation, with the highest level of hospitality service standards. These activities include catered events and VIP flights. Teach, coach and mentor culinary staff to prepare menu items to a high standard. Work effectively as a team member of the unit management team. Keep kitchen clean to required standards directly and through supervision of staff. Manage quality standards for all aspects of food production against acceptable food preparation and customer specifications. Manage budgets for food and labor costs including schedules for area of responsibility. Accountabilities Customer satisfaction with menu design and presentation. Budgeted labor and food costs achieved with adjustments for airline changes. All FSQ standards and procedures maintained at all times. Maintain positive and safe work environment. JB.0.00.LN

LOCATION: Lynn Family Stadium- Louisville, KYMissionAs a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines. OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver heartfelt hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertise ControlsThoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook TeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy guidelinesPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessary Job RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Working Chef Position AvailableSummer season fine dining newly remodeled restaurant in New York Catskills areaPosition requires availability from March 10 through October 31, 2020 five days per weekSalary based on experience with performance incentives, range from $800 to $1,100 per weekPosition Description:Ideal candidate will be responsible for menu development, staff recruitment and training, food andlabor cost control, ordering, food safety and sanitation as well as daily food preparation. Positionreports to general manager and will supervise kitchen staff for both lunch and dinner service. Chefwith experience running a kitchen will have near complete control of cuisine and plating design.Preferred Qualifications: Five years in industry, at least three running a full service kitchen operation Physical stamina to work a busy line operation Ability to communicate accurately and clearly both verbally and in writing Some familiarity with computerized POS systems Proven ability to operate within budget Have own transportationVery reasonable housing costs in immediate area, generally $600 to $750 per month with excellentavailability. Employer can assist with finding accommodations if needed.We are an Equal Opportunity EmployerSubmit resumeAPPLY NOW

SAGE Dining Services is seeking an experienced Sous Chef/Lead Cook for a beautiful private boarding school in Middletown, DE. Check out our video. We know youll love it! Schedule:Full-timeRotating weekends off10:00a.m. - 6:00p.m. primarilyFollow school calendarOccasional events outside of the regular scheduleWhat you get:BenefitsDaily trainingFree lunchUniform/shoesCompetitive weekly payCareer growth opportunityWhat you'll doAdhere to from-scratch recipesFollow food safety protocolAssist with catering eventsTake the lead on prep and kitchen production - this is hands on!Keep accurate production logsInspire and motivate team membersMaintain a clean and organized work spaceInteract with communitySmile!What you need:Substantial culinary knowledge and prior cooking experience preferably inrestaurants and/or catering requiredFamiliarity with diverse styles of cuisine & food safety proceduresAbility to read and write in English and use simple mathStrong organizational skillsServSafe certification is a plusFor three decades, SAGE Dining Services has been defining the standard in food service for independent schools and colleges throughout the North America. SAGE's unparalleled expertise in nutrition, culinary trends, and community involvement produces exceptional dining experiences that delight the senses, inspire minds, and foster community.See more on sagedining.com.Everyone grows with SAGE. We encourage our Team Members to learn new skills and take on more responsibility. We enthusiastically promote from within.An Equal Opportunity Employer*CB

Lettuce Deliveries Is SeekingASous Chef Join Our Leadership TeamSOUS CHEFS The Lettuce Deliveries team wants to meet you!Lettuce Deliveries- a virtual kitchen with locations in Lincoln Park, River North & West Loop that serves up cuisine from brands such as Whole 30 and BonAppetit- is hiring!Apply today were eager to hear from you. EOE. E-Verify.Required:1-2 years of experience as a Sous Chef, Kitchen Manager or Lead CookAbility to stay organized in a busy environmentNot ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location

L. WoodsIs Seeking A Chef Join Our Leadership Team!The L. Wood team is looking for an energetic, food-loving CHEF or experienced Lead Line Cook whos ready to advance their culinary career! If you enjoy leading your teams through respect and example, and youre looking for ahigh-volumeneighborhood restaurant to call home, this could be exactly what youre looking for.Bring your drive, energy and skills to L. Woods. . .apply today anddeepen yourChefskills and experience!EOE. E-Verify.Requirements:2-3 years in a Lead Line or Sous role in a full-service restaurantExperienced withleading on the line by example and with mutual respectAbility to executehigh-volume productionExperienced withworking in a systems-driven environmentSkilled in cooking classic American cuisineLocated just northwest of Chicago, L. Woods offers the approachable, friendly atmosphere of an authentic supper club. We enjoy a large neighborhood following and take pleasure in giving our guests the very best in food and servicewith the goal of always finding ways to make the best even better!Not ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location#ZR

Eiffel Tower:Now Seeking AChef Join Our Leadership Team!Eiffel Tower Restaurant, a culinary-driven fine dining restaurant on the Las Vegas Strip, is seeking anexperiencedCHEFto join the Eiffel Tower leadership team.This is an exceptional opportunity towork with Chef Jean Joho, the internationally acclaimed chef and owner/proprietor of Eiffel Tower, and share your passionand culinary creativitywith like-minded professionals.Please apply today. EOE. E-Verify.The Chef Will Have:5 years of culinary leadership experience in a fine dining kitchenExperience with classic French cuisineAbility to lead an established culinary team in a high-volume, systems-driven environmentExperience in running back of systems including purchasing and PStrong skillsin classic culinary techniqueOn Eiffel Tower and Chef Jean Joho:A brilliant meal from a great chef at the top of his game.- Robert ParkerThe world-renowned Chef Jean Joho partnered with Lettuce Entertain You to create Eiffel Tower restaurant, featuring Chef Johos artful update of classic French cuisine. Eiffel Tower, located on the 11thfloor of the Paris Resort and Casino, is a landmark Las Vegas restaurant. The modernized art deco dining room and breathtaking views of the Las Vegas Strip and the Bellagio fountains provide an elegant backdrop to Chef Johos tasting and a la carte menus.Not ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for creating and maintaining all menus and recipes used in the restaurant, and for the purchasing, preparation, presentation, and service of these menu items.Hire, train, supervise and develop a culinary management and hourly staff.Work with the General Manager in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage costs.Work with the management team on all financial aspects of the Back of House (BOH).ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified culinary/BOH management and hourly employees.Train, coach and develop culinary management team in areas including: LEYE culture, systems, policies and procedures, personal growth, operational, food, and financial knowledge, interpersonal skills and organizational techniques.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Work with divisional trainer to ensure LEYE philosophies are being taught.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Responsible for the purchase and ordering of all food products and supplies for the restaurant.Responsible for the purchase and maintenance of all kitchen equipment.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Track high cost items according to standard operating procedure.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, party needs, etc.Identify and communicate production needs to Pastry Chef.Meet daily with Sous Chefs to coordinate and ensure production standardsWrite agenda for shift cook meetings (to be conducted by Sous Chef).Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Develop and maintain recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Develop all menus and food items.Communicate menu/recipe changes to staff.Maintain food quality standards including consistency and presentation.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Promote teamwork among co-workers and employees.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for t

MissionAs a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.Major Areas of ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines.OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver heartfelt hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertiseControlsThoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbookTeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy guidelinesPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessaryJob RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Summer House Santa MonicaIn N. Bethesda Is Seeking A Sous Chef Join Our Leadership Team!Sous Chefs do you thrive in a fast-paced, high-volume restaurant? Consider Summer House Santa Monica!Were looking for that talentedSous Chefwho enjoys working in ascratchkitchen where the Chef is involved in day-to-day operationssomeone whos alwayson their gameand readyto meet the next challenge.Located in the Pike & Rose development in North Bethesda, Summer House Santa Monicais known foritsfresh flavors, West Coast vibe,and California-inspired menus.If this sounds like what youre looking for, please apply today. EOE. E-Verify.Requirements:3-5years of Sous Chef experience in a high-volume kitchenThe ability to run a chef-driven, 'scratch' kitchenStrong working knowledge of BOHsystems, ordering and inventoryKnowledge of cutting-edge culinary trends/local dining sceneA culinary degree is a plus.This California-influenced restaurant features a wood-fire grill with an ever-changing menu of American cuisine. We spotlight locally-sourced produce and ingredients whenever possible. Simply-prepared proteins and a large selection of market vegetables share the focus with ChefMahin'ssignature artisanal bread program, an extensive wine list, fresh-squeezed juices, and a wide array of pastry and sweets.Not ready to apply?Join Our Talent Network:Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals,complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including terminat

Unit Description You're excited by the latest culinary trends. You're a modern, cutting-edge culinarian. Bring your culinary know-how to Sodexo as Executive Chef 3 at Truman State University, a long- standing account in Kirksville, MO. Truman State is centrally located just hours from Des Moines, IA, St Louis and Kansas City, MO. We currently operate 3 Resident Dining locations, Mainstreet Food Court, 2 convenience stores, Starbucks, Einstein Bros. Bagels and high-end /high-volume and day to day Catering events (averaging 40-45 events/ week). **RELOCATION assistance is available for this exciting opportunity! ** Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated passion and drive to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume dining environment; high end catering and dining experience and a passion for culinary arts; experience with authentic global cuisine (highly desirable); a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; and a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts. Learn more about Truman State University at Kirksville boasts a historic downtown square surrounded by a 3000-acre state park and some of the nation's top hunting ground. From classic small-town festivals to premier cultural events, Kirksville's vibrant blend of art, history, recreation and nature will impress you. Sound like the opportunity you didn't realize you were looking for? APPLY TODAY! Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Position Summary Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Executive Chef Greensboro, NC area Upscale Casual Theme - Scratch Kitchen Salary $70,000 - $75,000 + Bonuses We are seeking a bright, talented, creative professional Executive Chef with high-volume restaurant experience who is passionate about working with the freshest, seasonally inspired, ingredients available and who is creative enough to transform them into delicious delights for our guests. If this sounds like the type of Executive Chef you are, then Apply Today for our location in Greensboro, NC area. At our location you can expect a fun and enjoyable work environment which allows our team to get to know one another and provide superior guest service. Were looking for an Executive Chef who can inspire and motivate our team to deliver that outstanding service while creating and ensuring the highest food quality. As our Executive Chef, you will have opportunities to let your creativity shine. Title of Position: Executive Chef Job Description: Our Executive Chef must be detail oriented and highly committed to excellence. The Executive Chef must have great communication skills. Maintaining consistently excellent cuisine is also a main function as our Executive Chef. Developing the team to exceed expectations and ensure all safety and health standards as crucial directives. All back of the house administrative and financial duties will be the responsibility of the Executive Chef. Including but not limited to: inventories, product ordering, food costs and labor costs. Direct team to maintain all equipment. Qualifications: Minimum of 3 years Executive Chef or Executive Kitchen Manager experience in a Scratch Restaurant Environment The Executive Chef must be able to manage and motivate others while acting as a role model The Executive Chef must possess skills in planning and organizing The Executive Chef must have the ability to manage in a diverse environment The Executive Chef must be able to maintain excellent relations with staff and colleagues Apply Now Executive Chef located in Greensboro, NC area If you would like to be considered for this position submit your resume today! You may also email your resume directly to [Click Here to Email Your Resum] Qualifications: 5 years of high volume Kitchen experience classy casual brands like Cheesecake Factory, Ruths' Chris, Flemings, The Palm are encouraged to apply

Location: Rio Tinto Stadium - Sandy, UT Mission As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations * Executes menus in accordance to brand standards * Maintains recipes to meet core standards * Ensure that team members consistently deliver heartfelt hospitality to every guest, every time * Ensures team members have the tools necessary to complete their jobs * Ensures show quality standards are maintained at all times * Regularly obtains feedback from clients and guests to improve operations * Supports and communicates Company initiatives * Respond and assist in any departmental guest service issues * Holds team accountable to steps of service to deliver great guest service * Executes preventive maintenance schedule as set forth by Director of Operations * Conducts daily walkthroughs in culinary areas for each event * Continually gains culinary expertise Controls * Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) * Practices proper product control and handling of all inventory and equipment * Achieves daily sales and assigned cost goals * Ensures that all security, safety and sanitation standards are achieved * Employs good safety and sanitation practices * Forecasts and adequately schedules team members to meet operational needs and desired targets * Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels * Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team * Displays a positive attitude towards team members * Interviews, hires, trains and develops team members according to Levy guidelines * Promotes a cooperative work climate, maximizing productivity and morale * Uses all performance management tools to provide guidance and feedback to team * Assists fellow team members when necessary Job Requirements * Able to communicate effectively with management team, guests and team members by speaking and comprehending English * English reading, writing, math and computer skills required * Ability to taste and evaluate food and beverage products * Stamina to work 60 hours or more per week * Must be able to work extended shifts of 10 hours or more as business dictates * Must be flexible with schedule and able to work different shifts * Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains * Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.