23 jobs found

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.Job Requirements Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant Strong passion for culinary excellence, wine knowledge and service Proven ability to develop team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Location Situated across the street from the Long Beach Convention Center and just two blocks from the beach, the Westin Long Beach has something to offer both business and leisure travelers alike. This 474-room hotel is also ideal for groups and weddings, with 37,000 square feet of meeting space, 31 suites, and a stunning garden terrace perfect for "I Dos". And with the Westin's central location, guests are within walking distance of the Aquarium of the Pacific and the Catalina Express, and are just two miles from the Queen Mary. Employment Status Full-Time Overview The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities - Work with other F&B managers and keep them informed of F&B issues as they arise. - Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. - Coordinate and monitor all phases of Loss Prevention in kitchen areas. - Prepare and submit required reports in a timely manner. - Monitor quality of all food product and presentation. - Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. - Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. - Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. - Respond to guest complaints in a timely manner. - Ensure compliance with SOP's in all outlets. - Ensure compliance with requisition procedures. - Conduct staff performance reviews in accordance with Highgate Hotel standards. - Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. - Know and enforce all local health department sanitation laws. - Know how to compute daily food cost. - Work with the Director of F&B to create and implement menus. - Assess food portion size, visual appeal, taste and temperature of items served. - Check all stations at the end of every shift for proper food storage and sanitation. - Check food purchases for proper ordering, quality and price structure. - Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. - Prepare daily food production sheets. - Cut meat, poultry, seafood according to daily business

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Employment Status Full-Time Overview The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities - Work with other F&B managers and keep them informed of F&B issues as they arise. - Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. - Coordinate and monitor all phases of Loss Prevention in kitchen areas. - Prepare and submit required reports in a timely manner. - Monitor quality of all food product and presentation. - Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. - Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. - Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. - Respond to guest complaints in a timely manner. - Ensure compliance with SOP's in all outlets. - Ensure compliance with requisition procedures. - Conduct staff performance reviews in accordance with Highgate Hotel standards. - Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. - Know and enforce all local health department sanitation laws. - Know how to compute daily food cost. - Work with the Director of F&B to create and implement menus. - Assess food portion size, visual appeal, taste and temperature of items served. - Check all stations at the end of every shift for proper food storage and sanitation. - Check food purchases for proper ordering, quality and price structure. - Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. - Prepare daily food production sheets. - Cut meat, poultry, seafood according to daily business

NOW GATHERING APPLICATIONS FOR AQSC 2021 SEASON START UPS In addition to the application process please copy and paste the link below into a separate browser window for consideration. The Sous Chef has responsibility for the day-to-day shift operations in the galley. This position is responsible for ensuring all areas of the galley achieve the highest standard of quality and cleanliness the company is aiming for and to stay in full compliance of company policy and procedures. Essential Duties & Responsibilities * Partner well with all departments * In the absence of the Executive Chef, or Executive Sous Chef, will be responsible for the entire galley and day-to-day operations * Keep tabs on production status and inspect pre-opening progress and direct/assist as needed to ensure that all food operations meet or exceed standards and passenger expectations. * Responsible for supervision and administration of the line cooks on a daily basis. * Ensure that all Galley departments are always in full compliance with all company, United States Coast Guard and Federal Drug Administration rules and regulations at all times. * Attend shift meetings and inter-departmental meetings * Ensure that all food and beverage related specifications and presentations are adhered to, together with the Hotel Director, Executive Chef, Bar Manager and Maître d' onboard the vessel * Daily attention to all cost control systems. Actively communicate suggestions for improvements in raw material, menus, cost savings and equipment. * Manage daily work schedules for shift to ensure optimum efficiency * Maintain compliance with the company grooming and uniform standards * Demonstrate a management style conducive to exceeding standards and maximizing crew retention * Responsible for assisting with all mandated receiving, inventories, requisitions, and orders. * Participate and ensure participation of all USCG mandated drills and emergency procedures as directed * Ensure behavior and performance supports the company's Mission; promotes year-round success of system * Maintain high standards of food and buffet presentation in collaboration with the Executive Chef * Responsible for planning, directing, controlling, cooking and coordination of all food and buffets. * Train and supervise all galley personnel (i.e. cooks and galley porters) * Participate in all kitchen activities to the agreed standards and complete satisfaction of guests * Responsible for the preparation and cooking of food to the highest standards utilizing the techniques of progressive cookery to ascertain an efficient food service * Minimize spoilages and utilize food surplus * Inspect food equipment on a regular basis including, but not limited to, fridges, switches, plugs, stoves and lights, and report any irregularities immediately to the Executive Chef * Ensures that all staff members fulfill cleaning and maintenance responsibilities and follows up on their performance, all while ensuring compliance with all USPH standards * Familiarity with proper sanitation procedures and follows all public health requirements * Performs other culinary duties (ex. cooking demonstrations, special events and meals, etc.), if required * Follow company values in responding to others in work situations * Participate and ensure participation of all USCG mandated drills and emergency procedures as directed * Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results Requirements & Qualifications Education: * HS Diploma or Equivalent Required * Bachelor's degree in culinary field strongly desired * Professional Certification(s) or License: * Valid Transportation Worker Identification Credential (TWIC) - if applicable, and/or ability to obtain and maintain * Copy of DD214, if Veteran status Skills & Abilities: * Excellent verbal and written communication skills Experience: * Three plus years of experience in full culinary service operations * Experience in supervision and training of employees * Cruise industry experience preferred Other: * Must be at least 21 years of age. * Submit to and pass alcohol and drug tests as mandated by the USCG including but not limited to pre-employment, random, reasonable suspicion and post-accident/incident testing. Our Values-RESPECT At Hornblower Group and American Queen Steamboat Company, our mission is to create amazing experiences - not only for our guests, but our employees. Our company values (RESPECT) and operating principles (Hornblower 12) allow us to live out our mission of creating amazing experiences. RESPECT stands for: Respect, Environment, Safety First, Professionalism, Exceed, Communication and Teamwork. Our Operating Principles, known as the Hornblower 12 demonstrate the ways we promise to engage to live those values: * We treat others - guests and fellow crew members alike - with Respect, by fostering a diverse and inclusive environment. * We are stewards of the Environment through practicing conservation, protection and education. * We believe in Safety First by creating and maintaining a safe and secure workplace. * We are Professional, and will demonstrate that in the following ways: * We are on time - to start and stop - and we come prepared. * We make objective data- and logic-based decisions with limited emotion. * We prioritize by making difficult trade-offs and fast, quality decisions. We follow the 80:100 rule, making decisions that are at least 80% right, but 100% actionable. * We Exceed expectations, embracing these principles: * As employees, we expect to win, but always prepare and passionately compete like an underdog. * We strive to innovate and reinvent, always looking forward and not stuck in the past. * We value Communication, by following guiding principles: * We listen to each other - fellow crew members and guests - and are responsive, vehemently following the 24-hour rule. * We are transparent and efficient in our processes and do not entertain politics and bureaucracy. * Teamwork helps drive us towards success, and together we embody teamwork by: * We function as a team, playing our role and trusting our teammates. * We work hard but have fun and don't take ourselves too seriously. * And most importantly, we take the time to recognize and celebrate our successes together under the Hornblower family! EEO American Queen Steamboat Company is proud to be an Equal Employment Opportunity employer. We prohibit discrimination and or/harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military statue, disability (physical or mental) medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additionally, the Company participates in the E-Verify program in certain locations.

Restaurant Sous ChefFine-Casual Restaurant Are you currently a Sous Chef or Kitchen Manager who dreams of working with only the highest quality, freshest local food available, and to take those fresh ingredients and cook an exciting new menu? If you are a Professional Sous Chef who has a real passion for all things culinary and real creativity apply immediately for our location in Boston, MA. Title of Position - Sous ChefJob Description: We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available. The right candidate will know how to drive profits through cost analysis and have a strong understanding of PBenefits:Industry competitive salaryMedical / Dental / Vision insurance optionsLong & short-term disabilityPaid vacationPerformance based bonus programQualifications:The Sous Chef should have a passion for all things culinary.2 years chef experience or relevant Sous Chef experience is a requirement A solid track record is achieving food cost results is a must for the Sous ChefThe Sous Chef must be passionate about and thrive on the development and mentoring of othersExperience of 2+ years as a Sous Chef in a food focused restaurant is a must for this positionApply Now - Sous Chef located in Boston, MA. If you would like to be considered for this position, email your resume to Brian Blum #ZRBBRN

Well-known, upscale group is seeking a strong Sous Chef to join their award-winning team. We continue to reinvent ourselves successfully and are still a local favorite!If you want to join this exciting restaurant, please send your resume now.Sous Chef requirements:Experienced Manager with 5-plus years' experience in a similar roleSales Volume of $3-10 million Scratch KitchenMenu creationHands-on leaderStrong leadership skillsAbility to control financialsWe offer Sous Chefs:Competitive salary PTOBonusBenefits

At The Commons in Lincoln, a Benchmark community, we are generous with paid time off, 401(k), food and more and we'll help you flourish in our vibrant, elegant, state-of-the art campus. We're proud to have been named one of the Boston Globe's Top Places to Work for over a decade. Our outstanding amenities are located in the beautiful surroundings of Lincoln, MA. Our residents are actively pursuing a wellness lifestyle that goes beyond retirement. We are currently interviewing for a Sous Chef for our Food & Beverage Department. This position reports directly to the Executive Chef. If you are well versed in the culinary arts, are experienced and creative, we invite you to apply. Our new Sous Chef will have experience with traditional Fine Dining and contemporary Fusion Styles that focus on health and wellness. You will have the opportunity to work with the freshest local ingredients and will help us reshape the culture of our distinguished Continuing Care Retirement Community. Please contact us to schedule an interview; or if you prefer please stop by our campus to fill out an application. Management will be conducting interviews for prospective candidates Monday through Friday, after 11 AM. Job Types: Full-time Pay: $18.00 - $22.00 per hour COVID-19 considerations: Our community is over 90 percent vaccinated. Think senior living sounds boring? Think again. At Benchmark, we impact lives through human connection. We are thought leaders creating quality experiences and inspiring personal growth for all who engage with us. We just happen to imagine, build and manage beautiful, private-pay communities geared toward older adults. Are you Called to Care about your work, other people and making a difference? Do you believe that people and teams are Better Together than going it alone? Are you always striving to Be the Benchmark by which all others are measured? Then our core values match. Connect with us!

Sous ChefFine Dining / Farm-To-TableOur company is seeking a Sous Chef that has experience in a fine dining farm-to-table kitchen. We are looking for someone who is professional and can lead a team to success in a quiet, positive kitchen. If this sounds like the position you are looking for, apply today. As a Sous Chef with our restaurant, we will provide a remarkable place for you to further your career and lead a team who knows how to make things happen and execute a daily created menu made with only fresh, local ingredients. If you are seeking a Sous Chef position to showcase your strengths and progress your hospitality career in the Boston area, apply today!Title of Position: Sous ChefJob Description: For us, our cuisine is a matter of pride; we know that we can't treat our guests to an amazing experience if we don't have a talented Sous Chef. The Sous Chef must be culinary driven because here you will work with the freshest ingredients, the cleanest kitchen, top of the line equipment, and standards of operation that are simply unmatched in our industry. As a Sous Chef, you will be the primary "go-to" for the kitchen staff, meaning you have to be available to your team while staying on top of the functions of the kitchen. We will count on your talents to motivate your team, create remarkable cuisine and for you to be as committed to excellence as we are. Benefits:Industry Competitive SalaryHealth InsuranceVacation Time5 day / 45-hour work weekRequirements:The Sous Chef must have at least 2+ years of experience in a scratch kitchen serving fresh local ingredients. The Sous Chef must be able to lead a team and be able to train new employees.The Sous Chef must have excellent attention to detail Apply Now-Sous Chef located in the Boston, MA area. If you would like to be considered for this position, email your resume to Brian at Gecko Hospitality. #ZRBBRN

A&B Kitchen + Bar, a locally owned restaurant near North Station, is looking for a full-time sous chef. This person will work closely with the executive chef and general manager to execute high quality food in a busy environment. This person will be responsible for daily lunch and dinner service,...

Our mission at The Boston Beer Company is to bring the highest-quality products to the U.S. beer drinker. To answer that mission, we are creating an inclusive culture that celebrates the differences in both our people and our brands. Our diversity makes us stronger, and when you bring your authentic self to work, we are a stronger, more innovative, and more sustainable company & community. As a fast-paced, growing company with a strong family of brands (Samuel Adams, Dogfish Head, Angry Orchard, Twisted Tea, and Truly Hard Seltzer), we seek constantly to challenge the status quo. We are always looking for hardworking, talented, and passionate people (that means you!) to join our team. We are The Boston Beer Company, and together we are heavy. We are currently hiring a Sous Chef in Rehoboth, DE. Creates world-class food to compliment our world-class beers and spirits. Helps set the kitchen tempo in order to keep food orders flowing in an efficient, sanitary and orderly manner which is of consistent appearance, quality and taste. Provides leadership by example and coaching support to kitchen staff. What You'll Do: * Responsible for the effective daily operation of kitchen. * Partners with the Chef and Executive Chef to create consistent tasting world-class food to compliment our world-class beers and spirits. * Works with kitchen management team to suggest and support continual job, process, people and kitchen improvement; takes an active and collaborative approach toward team success. * Supports all sanitation and cleanliness initiatives; ensuring that all periodic checklists are completed timely. * Supports kitchen management with all staff training and coaching initiatives. * Partners with kitchen management and Inventory Control Manager to control food costs through support of various initiatives including proper labeling/rotation, storage and ordering. * Provides daily supervision, guidance, feedback and direction to culinary coworkers. * Partners with the Chef and Executive Chef to create world-class food through menu creation, planning and exceptional culinary execution. * Opens and closes kitchen and performs associated duties. * Fosters positive working relationships and good communication both within the kitchen team as well as amongst other restaurant teams. * Enforces and adheres to all safety regulations as required by the position and the company's safety program. * Enforces and adheres to all sanitation initiatives as required by the position and the company's sanitation program; ensures that all checklists are completed within prescribed timeframes. * Provides continual job and process improvement by taking a collaborative, active role in individual and team success. * Performs other duties as assigned. * Runs an orderly, highly functional and financially sound kitchen. * Ensures culinary co-workers follow recipes in order to create food of consistent taste, quality and presentation. * Works with the Inventory Control Manager to ensure the proper supply of food and other inventory. * Monitors flow of the kitchen and delegates tasks to line staff to enable the preparation of hot, timely and consistent food. * Maintains good working knowledge of all stations, assists with various training and/or coaching initiatives as needed. * Supports kitchen management's attempts to control food costs by proper rotating, storing, labeling and preparing of all food. * Responsible for shift monitoring of products on line to include daily line checks and PM closing checklists. * Maintains clear communication regarding each day's kitchen activities. * Provides regular and meaningful feedback to coworkers through scheduled 1:1s, conducts annual performance reviews and manages the performance of each individual coworker. * Conducts effective and well thought-out pre-shift meetings for culinary team. * Effectively schedules culinary team, keeping labor costs at a minimum and audits payroll each cycle to ensure accuracy and timely communication with HR should there be any discrepancies. What We're Looking For: * Must have minimum of three years culinary experience. * A minimum of two years' experience working in a supervisory capacity is also required. Some Perks: Our people are our most important "ingredient." We not only have to hire the best, but we have to reward, develop, and retain them too. We also have a variety of benefits including a competitive compensation package, extensive training programs, excellent healthcare, a discounted stock purchase plan, and a 401K program with a generous company match. Not to mention, there's the free beer too! Boston Beer Corporation is an equal opportunity employer and is committed to a diverse workforce. In order to help ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran's Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who wish to request accommodation in the job application process can contact for assistance

NOW HIRING FOR THE 2021 SEASON Do you share Hornblower's passion for providing amazing experiences? If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. The successful Sous Chef, in conjunction with the Executive Chef, participates in managing back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service and guest satisfaction while maintaining a high level of profitability. This person will be adaptable, dynamic, and embody Hornblower's RESPECT SERVICE SYSTEM. Essential Duties & Responsibilities: Cruise Execution Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation Maintain close liaison between the kitchen and other departments including the front-of-the house (FOH) Recommend and execute approved programs that improve the level of service and product quality Execute other projects as assigned by management Kitchen Team Management Recruit new kitchen staff when necessary to fill vacant positions Participate in training of all new kitchen staff Participate in scheduling kitchen staff according to staffing matrix Adhere to Company's performance management guidelines for all discipline and termination situations Provide input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members Recommend to the Kitchen Manager & F&B Director the promotion of kitchen staff members Develop positive working relationships with city department heads and peers Participate in the development of strong teamwork within the staff Help develop and execute shipmate incentive programs Guest Service Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention Participate in implementing and maintaining effective safety programs in conjunction with the Operations Department Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements Administration Participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget Participate in the inventory process to ensure adequate stock Participate in purchasing all food products and cleaning supplies according to established procedures Participate in processing all invoices in a timely manner to maximize corporate rebate program. Participate in administering the payroll system including scheduling, checking, transmitting and processing Participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability Participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency Ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements Attend all scheduled meetings Operate all restaurant systems (PC, restaurant cost analysis software, etc.) Other Participates in fleet wide task forces as requested Additional job duties assigned Requirements & Qualifications: High school or equivalent required Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment At least one (1) year of kitchen staff management experience Minimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high volume environment ServSafe Certified Able to manage multiple priorities/tasks and prioritize appropriately Ability to establish and maintain effective working relationships Must be able to communicate effectively in oral and written form Ability to work in confined spaces and perform duties within extreme temperature ranges Must be able to stand, walk, and/or sit continuously perform essential functions for an extended period of time Must have hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation Physical requirements- Must have finger/hand dexterity in order to operate food machinery; must be able to lift, move, and/or carry items weighing a maximum of 200 lbs. on a continuous schedule Able to work with Microsoft Office applications (especially Word & Excel) THE RESPECT SYSTEM embodies HornblowerGroup's mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader. Hornblower is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and or/harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military statue, disability (physical or mental) medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additional, Hornblower participates in the E-Verify program in certain locations. Pursuant to applicable State and local laws, including but not limited to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Buttermilk & Bourbon restaurant by Chef Jason Santos in the historic Back Bay is looking for a very talented Sous Chef to join their team. You will work closely with Chef Santos in leading their kitchen team and creating an energetic, clean, safe and professional environment. Their ideal candidate will...

Eataly is the world's largest artisanal Italian food and beverage marketplace. At Eataly, you can EAT, SHOP and LEARN about high-quality, authentic Italian cuisine. Each Eataly location features full-service restaurants, quick-service counters and cafes, a grocery market and a cooking school. Inspired by a desire to share regional Italian cuisine across the entire country of Italy, Oscar Farinetti opened the first Eataly in 2007 in Turin. Since then, Eataly has expanded to open more than 40 locations across the globe. In North America, Eataly can be found in New York, Boston, Chicago, Los Angeles, Las Vegas and Toronto and Dallas. We will soon open in Silicon Valley and many other cities. As we continue to open new marketplaces, our team continues to grow as well! We are always looking to connect with great talent and discuss the possibility of you joining our team now or in the future! If you would like to start a conversation with us, please complete an application. When there is an opening coming up on our team for this position or a relevant position, we will be in touch with qualified candidates. Job Overview The Chef de Cuisine (CDC) supports the Executive Chef in managing all aspects of production of authentic Italian dishes in Eataly's restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports directly to the Executive Chef and manages a team of Sous Chef Managers. Collaborates closely with the Executive Chef to plan and execute seasonal menus in the restaurants Supervises cooking personnel to guarantee quality standards Directs hiring, training, scheduling, managing and termination of back of house (BOH) employees Submits and reviews weekly payroll for all BOH employees Reviews financial information, such as sales and costs, and monitors budget to ensure efficient operations Collaborates interdepartmentally with restaurants, store outlets and corporate as needed to plan activities, special events, share information, etc. Supervises inventory, estimates ordering cost/needs and receives/checks orders Documents, investigates, escalates and resolves employee or guest incidents Performs other duties as required or assigned Qualifications 5+ years of experience in a BOH position with 2+ years of management experience Exceptional communication and leadership skills Geographic mobility highly preferred; openness to working at Eataly in New York, Boston, Chicago, Los Angeles, Las Vegas, Dallas, Silicon Valley or other new locations Knowledge of Italian cuisine Advanced computer skills Bachelor's Degree or degree from a post-secondary culinary arts training program highly preferred Job Requirements Availability to work a flexible schedule including nights and weekends Ability to stoop, bend, reach and exert well-paced mobility for periods up to 8 hours in length Ability to lift up to 50 lbs. Ability to operate standard kitchen equipment Benefits And Perks Medical, Dental, Vision Insurance and Paid Parental Leave Paid Time Off, 401K with company match, Commuter Benefits Discounts at Eataly Eat Better, Live Better! Eataly is an Equal Opportunity Employer.

Chef de CuisineCreative - Scratch Kitchen - SeafoodOur Company is seeking a seasoned Professional Chef de Cuisine who provides a passion for creating culinary masterpieces presented artfully to our community. We take pride in the broad category of "stuff that doesn't live on land" and then do whatever we want with it. Where the kind of seafood restaurant where you can have Italian, Japanese, Spanish, or traditional New England seafood in one meal. If you want to work someplace super creative where you can branch out into the world of crudos and small plates as well as menu items like fried lobster and waffles, we are the restaurant for you. If this sounds like the type of Chef de Cuisine you are, Apply Today for our location in Boston, MA. Title of Position - Chef de CuisineJob Description: The Chef de Cuisine reports to the Executive Chef and is responsible for the overall daily operations of a single kitchen. The Chef de Cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, from the Sous Chef to the Pastry Chef to the Fry Cooks. The Chef de Cuisine has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, the right candidate is also responsible for working directly with the Corporate Executive Chef to ensure standards are being met. A Professional Chef de Cuisine must be capable of fulfilling all areas of the Executive Chef's obligations in his/her absence. The person in this position must work closely with the Executive Chef in promoting the company's culture, mission, and philosophy.Benefits:Excellent salary Comprehensive medical packagePaid vacationPaid time off401(k)Performance based bonus structureQualifications:The Chef de Cuisine must have experience with quality, fresh seafood of at least 3 yearsA passion for mentoring and developing others is a must for the Chef de CuisineAs solid track record in achieving financial results is a must for the Chef de CuisineThe Chef de Cuisine must be extremely guest orientated with the highest degree of honesty and integrityThe Chef de Cuisine should always make themselves available to the restaurant Apply Now - Chef de Cuisine located in Boston, MA. If you would like to be considered for this position, email your resume to Brian Blum

We are seeking a talented and ambitious Restaurant Kitchen Manager to join our crew.If you have at least 2 years of experience as a Kitchen Manager in a casual or upscale casual operation, the passion to deliver elegant, mindful, and beautifully prepared food to our guests, and the desire to work with a growing team of like-minded individuals, we want to hear from you! Restaurant Kitchen Manager Responsibilities:Mentor, motivate, and develop your teamOversee and drive the kitchen's daily workflowEnsure ALL kitchen product quality - The buck stops with you!Monitor and control food cost-of-goods soldWork in a budget ecosystem to manage inventory and labor costsRestaurant Kitchen Manager Qualifications:At least 2 years as Chef, Sous Chef, or Kitchen ManagerAbility to work all meal periods, breakfast, lunch, and dinnerExperience in Scratch kitchen methods, ingredients, and techniquesStrong Attention to detail - the little things matter!Have the ability to respond to problems independentlyRestaurant Kitchen Manager Benefits:Competitive salary package and attainable bonusHealth, dental, and visionPaid time offRealistic opportunity for growth

Are you passionate about Sushi and great customer service?Our dynamic and diverse team is hiring an Experienced Sushi Chef for a busy Ocean side tourist spot!Ideal candidates will have at least 2 years experience making sushi in an independent environment, be able to multi-task, work in a fast-paced manner, and provide great service.Responsibilities and Duties:Prepare rice and process incoming deliveries of fresh seafoodMake sushi during services adhering to standardized recipes and specificationsEnsure that the food preparation, quality and presentation meet organizational standardsPerform kitchen work station opening and closing dutiesReport any concerns, incidents, losses or damages to Sous Chef and SupervisorVerify that prepared food meets requirements for quality and quantity.Read food order slips and prepare and prepare food according to instructions.Measure ingredients and portioning seafood for individual dishesWash, cut, and prepare foods designated for cooking.Attend all scheduled employee meetingsOther related duties as requiredHOW OUR PROGRAM WORKS:Full-time, paid work.Staff accommodationsThere are no fees for job seekers.Opportunity to Travel across America and experience different positions in a number of different locations.Six-month placements available for our annual summer and winter sessions.Housing is covered!We arrange housing for the duration of your time with us!The program works in groups so if you have friends you would like to live with, make sure you apply together!ELIGIBILITY:At least 2 years experience working with sushiCatering and cafeteria experience is an assetMust be over 21 and be legally able to work in the United StatesProvide a clear police recordA sense of adventure!

NOW HIRING FOR THE 2021 SEASON Do you share Hornblower's passion for providing amazing experiences? If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. The City Executive Chef will successfully manage back-of-the-house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability. Essential Duties & Responsibilities: Cruise Execution Manage back-of-the-house staff, including recruitment, training, coaching/discipline, and retention Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Specifically: Direct the efforts of the kitchen staff Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills Identify and deliver skills training needs for all kitchen staff Work with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching Rotate as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation Establish department priorities and execute against them based on long-term vision Work with Food & Beverage Director(s) to develop all kitchen budgets according to company guidelines Maintain close liaison between the kitchen and other departments including the front-of-the house Recommend and execute approved programs that improve the level of service and product quality Execute other projects as assigned by management Kitchen Team Management Recruit new kitchen staff when necessary to fill vacant positions Deliver training of all new kitchen staff Schedule kitchen staff according to staffing matrix Adhere to Company's performance management guidelines for all discipline and termination situations Recommend appropriate compensation packages within company guidelines Provide and direct development/career growth plans for each kitchen staff members Provide performance reviews of all full-time kitchen staff Recommend the promotion of kitchen staff members Develop positive working relationships with other department heads and peers Develop strong teamwork within the staff Help develop and execute shipmate incentive programs Guest Support Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention Implement and maintain effective safety programs in conjunction with the Operations Department Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements Administration Monitor and control all costs associated with the kitchen operation of the city in accordance with budget, including but not limited to, labor and food costs Ensure adequate stock by conducting accurate inventories Purchase all food products and cleaning supplies according to established procedures. Ensure timely delivery so adequate stock is available when needed Recommend cost savings that are consistent with company objectives Process all invoices in a timely manner to maximize corporate rebate program Administer payroll system including scheduling, checking, transmitting and processing Maintain food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability Schedule kitchen staff work periods to achieve maximum payroll efficiency Ensure that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements Purchases all Headquarters specified items Responsible for overall food quality reporting for the city Additional job duties assigned Qualifications & Requirements: High school diploma or equivalent required Minimum of five (5) years of total kitchen experience in full-service/banquet, high volume environment required Two (2) years' kitchen management experience plus either minimum two (2) years' formal culinary training or two (2) years' additional kitchen experience in a full-service/banquet, high volume environment Knowledge of health department sanitations codes & requirements Must have ServSafe Certification Proper food handling & preparation procedures Ability to read, write, and speak English to comprehend and communicate job functions Ability to communicate effectively in oral and written form Able to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines Ability to establish and maintain effective working relationships Finger/hand dexterity in order to operate food machinery Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule Able to work in confined spaces and perform duties within extreme temperature ranges Stand, walk, and/or sit continuously perform essential functions for an extended period of time Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation Proficient computer skills including Microsoft Office applications (especially Word & Excel) THE RESPECT SYSTEM embodies HornblowerGroup's mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader. Hornblower is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and or/harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military statue, disability (physical or mental) medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additional, Hornblower participates in the E-Verify program in certain locations. Pursuant to applicable State and local laws, including but not limited to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

General Manager Fast Casual - Rapid Growth Our company has created an exemplary product and brand and we are looking for an equally exemplary General Manager focused on bringing our guests a great experience. We are a fast-casual restaurant serving the highest quality, local all-natural grass-fed beef hamburgers. Along with our innovative burgers we serve up fresh-cut fries, Kobe hot dogs, and finely crafted beers. Currently, there are 50 operating restaurants and another 25 under construction. Don't miss this fantastic opportunity as the General Manager to further your career with a modern, fresh and growing company!! Apply Today in Allston, MA. Title of Position - General Manager Job Description: The General Manager will ensure that all products and food are consistently prepared and served according to the restaurant's recipes, portioning, cooking, safety and serving standards. The General Manager is responsible for management schedules and conducts periodic meetings with employees to discuss and/or correct problem areas or areas of concern. Communicates regularly with company owners to create, execute, and monitor a business plan to focus on sales growth, staff development, and increased profitability. Most importantly as a General Manager your eye must always be on ensuring all guests feel welcome, receive great service, and have an outstanding experience, every visit. Benefits: Benefits for salaried managers include competitive salaries, 401K Plan, Health and dental insurance, life insurance and more. Fantastic bonus program with a real potential to earn an extra 20% of your base salary. Outstanding career growth potential Apply Now - General Manager located in Alston, MA. If you would like to be considered for this position, email your resume to Brian Blum. Job Requirements: Our clients are looking for the best General Manager Professionals with strong history of success. If you can meet the challenge and rise to the top then we can help you. 3 plus years of restaurant management experience in a fast casual or quick serve atmosphere is a must for the General Manager A passion for mentoring and developing others is a must for the General Manager The General Manager must be proficient in achieving solid financial results The General Manager must live by a guest oriented philosophy and show honesty and integrity in all things © 2017 Gecko Hospitality Related Terms: restaurant | restaurant jobs | restaurant job | restaurant employment | restaurant careers | general manager | sous chef | assistant manager | bar manager | FOH manager | BOH manager | assistant general manager | restaurant management | managers | restaurant management careers | manager | recruiter | recruitment | career | kitchen manager full service

Looking to get to the cape this summer?We are now hiring enthusiastic kitchen staff with a range of experience from prep/steward through sous chef!You will be working in a busy environment. Resort and high volume kitchen experience is considered an asset in this role!The ideal candidate will be passionate about food, comfortable working various stations s, and is comfortable with seafood. If you have sushi experience or a secret technique you learned from your last head chef we want to hear about it!Responsibilities and Duties:Prepare and cook menu items by following instructions and adhering to standardized recipes and specificationsEnsure that the food preparation, quality and presentation meets organizational standardsMaintain a clean and safe working environment by maintaining occupational health & safety standards (e.g., WHMIS labels, food handling and storage, hygiene etc.)Help keep track of kitchen inventory, including food, supplies and equipmentPerform kitchen work station opening and closing duties as requiredReport any concerns, incidents, losses or damages to Sous Chef and SupervisorOther related duties as requiredHOW OUR PROGRAM WORKSOpportunity to Travel across America and enjoy different experiences in a number of different locations.Full time contracts lasting 6 monthsOpportunity to switch to a new location at the end of your contract!There are no fees for job seekersOnce your time has been completed, you'll walk away with new job references, new friends, and memories to last a lifetime.STAFF ACCOMMODATIONSOver the course of your placement, staff accommodations will be arranged for you!The program works in groups employees, so if you have friends you would like to live and travel with, make sure you apply together!ELIGIBILITY1 Year customer service experienceAge 21 or olderMust be legally able to work in AmericaHave high school diplomaClean background checkA sense of adventure!!!

JOB OVERVIEW A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly's exciting, high-volume, open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine. Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing Plates menu items along with appropriate garnish Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations Performs other duties as required or assigned QUALIFICATIONS 2+ years in a food preparation position Degree from a culinary arts training program preferred Good knife skills and finger dexterity to use small tools and utensils adeptly JOB REQUIREMENTS Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Ability to work with commercial equipment including stand mixers, ovens, torches, etc. BENEFITS AND PERKS Medical, Dental, Vision Insurance and Paid Parental Leave Paid Time Off, 401K with company match, Commuter Benefits and Plum Benefits Discounts at Eataly