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Welcome page Returning Candidate? Log back in! Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. * Promote the Accident Prevention Program to minimize liabilities and related expenses. * Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical, Dental and Vision insurance programs geared to you and your family's needs as well as Vacation/Sick/Holiday benefits. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. This is an exciting opportunity to work with the Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Chef de Cuisine on presentation and quality standards for all menu items * Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas * Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations * Ensure all established safety procedures are enforced. * Places daily food orders and completes monthly inventory. Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Possess Utah Food Handlers Permit within 30 days of hire * Possess Utah TIPS card within 30 days of hire * Knowledge of basic purchasing skills/experience * High School graduate * Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset * Intermediate skiing or riding ability * Some positions require early morning and/or late evening shifts Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects. * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 177843

Overview Don't just work. Work Happy. A career in gaming? At The Meadows Casino, we you'll enjoy an exciting industry, fast-paced days and nights, diverse, enthusiastic co-workers, unlimited growth and support from one of the leaders in the industry. An individual could be successful if they possess the following. Your daily responsibilities include Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction. Produces menu items as listed in each restaurant; follows all prep lists and ensures kitchens are stocked and ready for service. Responsible for supporting compliance to departmental budgets. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. To be successful in this position it will require the following skill set Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience. Minimum one (1) year of previous supervisory experience required. Must have excellent written and verbal communication skills; must be fluent and literate in English. Must be proficient in Microsoft Office applications (Excel, Word, and Outlook). Ability to maintain a high level of confidentiality and professionalism. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to work collaboratively and communicate effectively with team members at all levels of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate. Something to leave you with Penn National Gaming is more than you may realize. We have properties throughout the United States and Canada and are embarking on an aggressive growth mode. Our departments and areas of opportunity are ideal for just about any skill set. And our company-wide commitment to making sure our guests smile as much as we do means you'll enjoy a fun working environment. Now that you have read about who we are, here is your opportunity to see what we're about! Equal Opportunity Employer

Position Information Sous Chef Department Housing & Dining Full Time/Part Time Full-Time Requisition Number S20030 Open Date 07/12/2019 11/11/2019 Salary Information $17.84 - $23.66 Work Schedule Weekly work schedule will vary. This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency. Benefits Eligible Yes Eligible for Overtime Yes Position Summary The Sous Chef assists the Executive Chef in coordinating and supervising the food production activities for a servery. These activities include; supporting the preparation of food products within a servery, assisting the food production staff with culinary training for recipe and menu development, coordinating special functions, guiding cooking staff in the proper methods of food appearance, preparation, sanitation, and safety, and assisting in the development of menus, standardization of recipes and product specifications; also provides leadership and maintains a high level of staff morale, assists with meeting unit budgetary objectives for food, labor, and supply costs, and assists the Executive Chef in the preparation of annual written performances reviews for the production staff. Education Required Associate's Degree Major/Discipline Hospitality management or related field. Substitution for Education Requirement May substitute additional related experience, above and beyond what is required, on an equivalent year for year basis in lieu of the education requirement. Education Preferred Experience Required 3 years Type of Experience Experience in commercial hospitality or related field. Substitution for Experience Requirement May substitute additional related education, above and beyond what is required, on an equivalent year for year basis in lieu of the experience requirement. Experience Preferred Six or more years of culinary and/or supervising experience of cooking staff. License/Certification Required Certified Food Handler's Permit as issued by the City of Houston Health Department within 30 days of hire. License/Certification Preferred A Certified Sous Chef Certification from the American Culinary Federation. Skills Required - Excellent attention to detail with a focus on accuracy, being exact, and an eye for detail- Demonstrated strong business sense- Proven record of cleanliness ensuring safety and sanitation habits- Excellent creativity and organizational skills to cook precisely and efficiently with good presentation keeping order and structure - Expert in culinary with demonstrated ability to cook, knowledge of the kitchen, possess knife and tasting skills, ability to recognize flavors and to judge the balance of seasonings- Sound decision making and agility skills to make multiple decisions quickly, efficiently, simultaneously and at the last second- Ability to motivate staff to keep everyone working at a fast, efficient pace as a team including the cooks, bussers, waiters, other staff and management- Strong multitasking ability to address staff issues while working on other elements of a event, meal or project- Excellent verbal and written communication skills Skills Preferred Knowledge of food service computer application. Internal / External Contacts Frequent contact with students, faculty, staff, vendors and University guests. Physical Demands LIGHT LIGHT - Exert up to 25 lbs. of force occasionally. Requires walking or standing up to eight hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors. Working Conditions Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine,stoves, ovens, knives, slicers, etc), and hot oil, steam, and water. This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency. Essential Personnel Serves as a representative of the University, displaying courtesy, tact, consideration and discretion in all interactions with other members of the Rice community and with the public. Rice University Standard of Civility Security Sensitive Yes Special Instructions to Applicants Quick Link for Posting Job Functions This section will include essential function from the career profile associated with the classification you selected for this position. In addition, you may include any other additional key functions this job is responsible for outside of the essential functions. This section will include essential function from the career profile associated with the classification you selected for this position. In addition, you may include any other additional key functions this job is responsible for outside of the essential functions. Essential Functions Additional Functions or Information Job Duties Essential Functions Description of Job Duty - Supervises all food production for assigned servery- Supports the preparation of food products within a servery by guiding the production staff through culinary training in the proper methods of food preparation, appearance, portion control, and presentation techniques- Coordinates staff and oversees food preparation, delivery and setup for special catering functions as needed- Assists the Executive Chef with the planning and scheduling of production and labor- Assists the Executive Chef with yearly performance appraisals for the production staff- Assists the Executive Chef in maintaining product rotation and inventory- Assists the Executive Chef in creating servery budgetary objectives for food, labor and supply costs- Maintains unit in full compliance with City Health Code and guides cooking staff in the proper methods of sanitation and safety- Works with the Executive Chef to create recipes and menus as well as upgrade menu files- Performs all other duties as assigned Optional Documents

The Morris is seeking a Sous chef and strong PM line cooks to expand our team. Must be available weekends. Ideal sous chef candidates have at least 3 years of experience in fine dining cuisine, with experience as a sous chef or chef de cuisine Experience in butchery, bread and pastry and cooking from scratch is preferred. This is a hands-on position and will require working on the line, so cooking skills as well as teaching skills must be strong. We are a small team so being a team player is paramount. Line Cook candidates should have at least 2 years of experience in high end cuisine. This is an opportunity to cook from scratch with the finest ingredients in Northern California. Ideal for someone looking to learn and grow as a chef as well as make delicious food! About The Morris: Boasting three stars from San Francisco Chronicle's Michael Bauer and named the 6th Best New Restaurant in America by Esquire, The Morris is an unpretentious corner restaurant where you can eat and drink at a world-class level. From the highest quality ingredients to the rigor of Chef Gavin Schmidt's immersive, expert approach, The Morris' kitchen delivers creative, delicious meals and bites from the bleeding culinary edge. Many years in the making, The Morris is the restaurant its founder Paul Einbund has always revered - the modest, unpretentious bistro where you can eat and drink at world-class level. The emphasis here is ever on flavor, from chef Gavin Schmidt's straightforward, pure cuisine to the unique collection of wines and spirits amassed by Einbund, a well-known sommelier, over decades of world travels. Yet at its heart, The Morris, named after Einbund's late father, aspires mostly to be a warm neighborhood restaurant which will find and nourish its own community.

Do you aspire to enhance the lives of others while enjoying a positive work environment? Wesley Enhanced Living (WEL) is dedicated to making a compelling difference in the lives of our residents through providing excellence and innovation in aging services. If you are looking for an inspiring and rewarding workplace, Wesley Enhanced Living is a great place to be! Wesley Enhanced Living is a retirement community providing Independent Living, Personal Care, and Skilled Nursing services to senior adults. We are seeking individuals whose values align with Wesley Enhanced Living's values of Grace, Honor, and Integrity. Ideal candidates will be: Kind and Compassionate Honest and Trustworthy Committed to Moral and Ethical Principles Driven to Provide Enhanced Living to Our Residents Wesley Enhanced Living is working to set a new paradigm in aging services by always doing the right thing and we need YOU to help us discover new ways to achieve this goal. Discover the Art of Living and Working WEL The Sous Chef is primarily responsible for staff performance including the daily supervision and retention of culinary staff. The Sous Chef needs to be familiar with all aspects of the kitchen operations. The Sous Chef is committed to providing excellent service by increasing staff productivity, developing and maintaining programs to improve service excellence, enhancing resident satisfaction, and ensuring cross training and staff development. The Sous Chef's goal is to provide a full and enhanced dining experience to residents and visitors, while maintaining budget goals and regulatory compliance. Sous Chef essential duties and responsibilities include, but are not limited to: Maintains effective and efficient dining services, maintains positive resident relations, develops and maintains positive relations with staff members in all departments. Ensures products and staff services are consistent with regulatory standards as well as quality and excellence standards. Assists Profit & Loss management by following WEL policies and procedures, managing staffing and overtime budget, maintaining inventory controls, managing staff performance, reviewing financial reports, and taking appropriate actions. Assists General Manager, and Head Chef with interviewing, hiring, training, daily supervision, and retention of qualified staff. Taking the Head Chef's daily responsibilities on when he or she is not there Must possess the ability to delegate tasks to staff as well as effectively coach and mentor members of the culinary staff. Maintains and corrects the job performance of employees through effective discipline. Complies with, supports, and enforces policies inclusive of safety and infection control procedures. Insures staff adheres to sanitation policies and regulations. Conducts in house inspections bi-weekly. Directly supervises the delivery of food products and effective staff service to residents. Ensures food is received, stored, prepared, held and served in compliance with dining services procedures and state and federal guidelines. Assists Head Chef with ordering all products needed Ensures adherence to quality assurance processes by routinely auditing (i.e., meal service, dining, safety, sanitation, and meal satisfaction) the dining areas. Assists Head Chef with maintaining supplies inventory by checking stock and reporting anticipated needs Assists the Head Chef with menu planning and catering functions Related Experience: Minimum 5 years experience cooking experience required. Previous Health Care Food Service experience preferred Education or Degree Requirement: High School Degree or Equivalent. Graduation from an accredited secondary (voc tech) culinary program, or post secondary training or graduation from a culinary training program, strongly preferred. Licenses, Certifications, Registrations: ServSafe Certification Equal Opportunity Employer

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. This position assist with managing daily operations of the Central kitchen with a focus on ensuring efficient and profitable food service. The Executive Chef will oversee this position. They will work together to ensure that staff and the kitchen enviroment are meeting/exceeding the expecations of the Vail Brand Standards, as well as meeting/exceeding the goals measuring guest satisfaction. Responsibilities: * Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production; Monitors the line and acts as Manger on Duty in conjunction with Chef's schedule. * Ensures kitchen is clean and required logs are maintained on daily basis to fulfull Vail Brand Standard Requirements and Health Department. * Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports which includes Entry Cook positions and Stewards. * Ensures recipes are being properly prepped and executed. * Observes methods of food preparation cooking and service; sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner; tastes food as prepared to ensure quality; expedites line during peak meal periods * Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings * Assists with ordering and maintaining inventory control of Restaurant kitchen products Qualifications: * High School Degree or Equivilent required/Bachelor's Degree Preferred * Minimum 5 years restaurant experience required * Minimum 1 year supervisory experience required * Utah driver's license * Strong Skills Required; Purchasing software, MS office suite * English proficiency, Bi-lingual in Spanish a plus * Utah Food Handler's Card required within 14 days of employment * Bachelor Degree is preferred. A combination of practical experience and education will be considered as an alternate. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176006

The Culinary team at Walt Disney Parks and Resorts creates unforgettable dining experiences for guests from around the world. Here, you can use your skills in our fast-paced environment in areas that range from catering to fine dining to pastry to quick service. No matter your role, you ll help provide a magical experience for any dining occasion. Your Role: Ensure exceptional Guest service - Ensure consistent production and excellent presentation of well-prepared, flavorful foodShow your creativity - Assist in the creation and development of unique food offerings that provide our Guests with a variety of selectionsLead a team of culinary professionals - Provide leadership, support, motivation and development of Cast Members creating a positive environment that encourages ownership and accountabilityEnsure the safety of our Guest and Cast - Ensure operational compliance to Walt Disney Parks & Resorts (WDP) Standards, Loss Prevention Standards with adherence to State of Florida Department of Business and Professional Regulation and WDP Food Safety StandardsCollaborate with key partners - Maintain good partnerships with the front-of-the-house team as well as strategic partners to provide a seamless Guest experience What We re Looking For:Minimum five years culinary experienceMinimum two years culinary management experienceUnderstanding of and ability to demonstrate fundamentals of cooking (e.g., mother sauces, seasonal product knowledge, etc.)Proven ability to use cooking skills in the creation of menus that meet the dietary needs and trends of GuestsProven ability to coach, lead and inspire a diverse CastAbility to build relationshipsDemonstrated strong verbal and written communication skills with direct reports and strategic partnersDemonstrated organizational skills with attention to detailProven computer skillsProven ability to be a self-starter and initiatorAbility to work in a rapidly changing environmentHigh school degree or equivalentHow To Stand Out:Previous experience in a high volume restaurant or hotelPrevious experience in table service and quick service restaurantsKnowledgeable of industry trends and practical business applicationsDemonstrated ability to identify and procure superior products in the development of quality menu itemsMulti-lingualWho We Are: We create happiness. That s our motto at Walt Disney Parks and Resorts. And it permeates everything we do. At Disney, you ll help inspire magic by enabling our teams to push the limits of entertainment and create the never-before-seen.Additional Information : For more information on our Culinary team, please visit:. Associated topics: baker, cafe, corporate, corporate kitchen, deli chef, grill chef, pastry, pastry chef, salad chef, service

We are gearing up to reopen our flagship Pitfire in North Hollywood after a major renovation and are seeking a talented, experienced, hard-working and highly motivated individaul to join our team as a Sous Chef!We are a company of 8 uniquely designed, entrepreneurially managed artisan pizza joints. We offer thoughtful, seasonal, and chef driven food at a reasonable price. We change our menu with the seasons, we curate amazing craft beer programs that are different at every location, and our wine list is small but mighty. We listen to good music. We encourage our staff to be individuals and express their style. We make our own dough, we hand stretch our pizzas and we are driven by hospitality, art, and being a positive force in the community.Our family of restaurants includes American Beauty Steakhouse and the Window in Venice, Superba Food + Bread in Venice, El Segundo, and Pasadena, as well as Pitfire Pizza throughout Los Angeles and Orange County. YOU possess a relentlessly positive attitude and care deeply about creating an amazing guest experience.You possess:Experience as a sous chef or kitchen managerStrong leadership capability with an emphasis on leading by exampleUnmatched professionalism and the highest standards for cleanliness and organizationExperience with labor management, costing and recipe developmentStrong problem-solving skills, communication and time management abilityA focus on the details, especially food quality, food safety and sanitationAn active ServSafe Food Safety CertificateA flexible schedule. Mornings, nights, weekends and holidays are required What we Offer:Career Growth potentialCompetitive hourly wage plus tipsBenefits including vacation pay, medical, dental and vision insuranceCompany dining packageFollow us on are an EEO Employer.We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles Fair Chance Initiative for Hiring Ordinance. Associated topics: chief chef, corporate kitchen, culinary, executive chef, executive kitchen, grill chef, head chef, lead, pastry chef, salad chef

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects of Paradise Restaurant. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 177595

Do you aspire to enhance the lives of others while enjoying a positive work environment? Wesley Enhanced Living (WEL) is dedicated to making a compelling difference in the lives of our residents through providing excellence and innovation in aging services. If you are looking for an inspiring and rewarding workplace, Wesley Enhanced Living is a great place to be! Wesley Enhanced Living is a retirement community providing Independent Living, Personal Care, and Skilled Nursing services to senior adults. We are seeking individuals whose values align with Wesley Enhanced Living's values of Grace, Honor, and Integrity. Ideal candidates will be: * Kind and Compassionate * Honest and Trustworthy * Committed to Moral and Ethical Principles * Driven to Provide Enhanced Living to Our Residents Wesley Enhanced Living is working to set a new paradigm in aging services by always doing the right thing and we need YOU to help us discover new ways to achieve this goal. Discover the Art of Living and Working WEL The Sous Chef is primarily responsible for staff performance including the daily supervision and retention of culinary staff. The Sous Chef needs to be familiar with all aspects of the kitchen operations. The Sous Chef is committed to providing excellent service by increasing staff productivity, developing and maintaining programs to improve service excellence, enhancing resident satisfaction, and ensuring cross training and staff development. The Sous Chef's goal is to provide a full and enhanced dining experience to residents and visitors, while maintaining budget goals and regulatory compliance. Sous Chef essential duties and responsibilities include, but are not limited to: * Maintains effective and efficient dining services, maintains positive resident relations, develops and maintains positive relations with staff members in all departments. * Ensures products and staff services are consistent with regulatory standards as well as quality and excellence standards. * Assists Profit & Loss management by following WEL policies and procedures, managing staffing and overtime budget, maintaining inventory controls, managing staff performance, reviewing financial reports, and taking appropriate actions. * Assists General Manager, and Head Chef with interviewing, hiring, training, daily supervision, and retention of qualified staff. * Taking the Head Chef's daily responsibilities on when he or she is not there * Must possess the ability to delegate tasks to staff as well as effectively coach and mentor members of the culinary staff. * Maintains and corrects the job performance of employees through effective discipline. * Complies with, supports, and enforces policies inclusive of safety and infection control procedures. * Insures staff adheres to sanitation policies and regulations. Conducts in house inspections bi-weekly. * Directly supervises the delivery of food products and effective staff service to residents. * Ensures food is received, stored, prepared, held and served in compliance with dining services procedures and state and federal guidelines. * Assists Head Chef with ordering all products needed * Ensures adherence to quality assurance processes by routinely auditing (i.e., meal service, dining, safety, sanitation, and meal satisfaction) the dining areas. * Assists Head Chef with maintaining supplies inventory by checking stock and reporting anticipated needs * Assists the Head Chef with menu planning and catering functions Related Experience: Minimum 5 years experience cooking experience required. Previous Health Care Food Service experience preferred Education or Degree Requirement: High School Degree or Equivalent. Graduation from an accredited secondary (voc tech) culinary program, or post secondary training or graduation from a culinary training program, strongly preferred. Licenses, Certifications, Registrations: ServSafe Certification Equal Opportunity Employer

We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's - in our scratch based kitchen! Accepting Applications for Sous Chef CandidatesGuests come to us hungry for the experience of authentic italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means - growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.

Interurban is looking for a sous chef to help run our kitchen. We've been open 7+ years serving fun upscale pub fare to pair with our thriving bar program. The ideal candidate will bring their experience, organizational skills and leadership as well as creative menu ideas to the kitchen.Key Responsibilities:Continued menu development with seasonal changes and weekly specialsInventory managementVendor partnerships and ordering productMaintaining food and labor cost goalsScheduling, hiring and supervising line cooksMaintaining high standards of cleanliness and serviceBenefits:Pay is competitive and based on experience, paid weeklyKitchen receives 6% of food sales in cash tips, paid weekly50% discount at Interurban,Prost!, Stammtisch, Bantum Tavern, and BloodbuzzShift meal and shift drinkHealth care6 month retention bonus, $1000 cashPerformance bonus every 4 weeksThis is a great opportunity for someone looking for a hard working and fun job with the ability to be creative. Additionally, there is room to grow with us! This position is salaried with health benefits.

Multiple Positions Inspiring Places, Intuitive Service, Exuberant Guests New Restaurant Opening at The Beaver Creek Lodge - A Marriott Autograph Hotel • Front Desk Agent • Sous Chef • Server • Host • Cooks • Dishwashers Objective/Purpose The overall objective and purpose of the Steward position is to support the culinary staff by maintaining cleanliness of the kitchen. The incumbent is responsible for washing dishes, pots and pans, as well as organizing and cleaning the kitchen. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company. • Bell/Valet Attendant • Engineer (PM) • Houseperson • Room Attendant • Assistant Front Office Manager (PM shift) Free Merchant Ski Pass or Cash Bonus & Discounts at Marriott and Starwood hotels! EOE Drug Free Workplace We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities. recblid txj6qpq2uhk1zzlvmz3svcuuiauycb

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. JOB SUMMARY The Sous Chef is responsible for the overall quality of food and serve at a food court restaurant. This role assists with the management of kitchen environment in an on-mountain dining outlet. The Sous Chef ensures staff and food quality provides guests with a pleasant dining experience on a daily basis. This role also, assists the Chef with payroll, inventory, worker's comp claims, etc. RESPONSIBILITIES * Assist Chef with menu planning, production and delivery * Ensure food safety across all operations * Ensure entire outlet operates under HACCP guidelines and adheres to ServSafe Culinary Guidelines * Assist Chef with scheduling of staff and performance reviews of staff to budgeted labor. Assist by resolving payroll exceptions, approvals, and labor distribution reports * Assist Chef with ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc. purchased for the entire building * Conduct routine line checks and maintain food quality of all food served and produced * Develop and train culinary team * Assist Chef with hiring and retaining all food service personnel * In-depth knowledge of classical and contemporary culinary techniques QUALIFICATIONS * Culinary Degree is preferred * Minimum 3 years in high volume restaurant operation * Minimum 3 years of direct management experience * Familiarity with purchasing systems, MS Office Suite and Outlook * Advanced Culinary Skills If you're hard working and feel exhilarated serving others, you'll feel right at home in our authentic ski town and world-class mountain resort. As a community of adventurers and discoverers, we deliver an experience of a lifetime to every single guest that visits our mountain town. If you're interested in moving mountains in your career, come work with us at Breckenridge where you'll instantly feel at home. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 171126

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Summary: The Sous Chef is responsible for the supervision of Butte's culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists Restaurant chef in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of Butte's, other culinary departments, and the resort. Essential Job Functions: * Production of a high quality, healthy, food and beverage product. * Maintain clean and sanitary outlet by following HAACP procedures. * Training, coaching and supervision of staff. * Assist in menu costing, standards of procedure, recipes and production processes. * Attain and maintain budgetary guidelines and goals/ * Promote positive professional culinary culture throughout the F&B outlet and the Resort. Job Requirements: * College or Culinary Degree preferred. * Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. * Serv Safe certification, or ability to obtain, required. * At least 3 years experience in F&B required. * Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. * Some conversation Spanish preferred. * Ability to work evenings, weekends and holidays required. * Must have Intermediate Skiing/ Riding abilities. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 175892

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects of Uley's Cabin. Other job responsibilities of this position include, but are not limited to: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 177560

Sous Chef Title: Sous Chef Department: Elko - The Grille Kitchen Location: NV - Gold Dust West - Elko Employment Duration: Full time Available Shift: Day, Swing, Grave Pay Range: Description General Summary of Job Duties Insure all stations are producing a quality product. Manage the Kitchen. Essential Responsibilities and Duties Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement. Insures quality of all products. Monitors kitchen help and correct all problems. Helps with production/prep. Order and check all products from warehouse. Keep daily log. Create daily specials. Assist all chefs and line cooks as needed. Other duties as assigned. Insure sanitary measures are being used. Insure safety measures are being followed. Complete weekly schedule. Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future. Adhere to all appearance and uniform standards. Maintain an open line of communication with Management. Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors. Ability to accept performance feedback in a professional manner. Regular attendance and arriving on-time to all scheduled shifts and meetings is considered an essential function of the job. Other duties as assigned. General Job Responsibilities and Duties To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles: FRIENDLINESS Offer a warm greeting to everyone you encounter with a smile and eye contact. Practice mutual respect by dealing honestly in all interactions. Use genuine listening skills and offer sincere responses. Promote positive interactions with both external and internal guests through sincere greeting and communications. Be approachable, listen and lead by example. ACCOUNTABILITY Be proactive and positive. If I don't know, I'll find out and if we don't have it, I'll try to get it. Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level. Acquire knowledge, training and education. Communicate it to all employees. SERVICE EXCELLENCE Anticipate our guests' needs before they ask. Contribute ideas and solutions to improve customer service. Escort our guests rather than point. Take personal pride in the quality of your work. Actively seek feedback from our guests concerning our service and atmosphere. TEAM WORK Share and explain information. Great teams consist of great performers. Create a culture of two-way communication with employees and guests. Be courteous, kind and patient with each other. Skills, Education and Other Requirements Basic reading and writing skills. Must have an understanding of English Ability to follow written and oral instructions. Strong communications skills. Must be able to multi-task. Ability to function as part of a team. Ability to remain calm and professional when under pressure. Must have working knowledge of the food service industry. High School Diploma or Culinary Degree or Equivalent Work Experience Must have at least 3 year working knowledge. First time applicant? Click Apply for this Position Are you a returning applicant? Previous Applicants: Email: Password: If you do not remember your password .

Performs multi-functional duties related to supervision, food preparation, set-up, service and clean-up. Assists in training new kitchen staff. ESSENTIAL FUNCTIONS Supervises kitchen and dining room staff in absence of supervisor. Supervises food production in the absence of supervisor. Prepares food daily as outlined on the Food Production Worksheet from the Menu Cycle. Prepares meals and daily specials on designated days and shifts following recipes and production guidelines. Prepares meals and a-la-carte menu items. SUPERVISORY REQUIREMENTS In absence of Chef Manager, supervises kitchen staff cooks, dishwasher, etc.) MINIMUM QUALIFICATIONS High School diploma or equivalent Proficient in verbal and written English Minimum one year volume cooking experience Interest in working with older population Ability to work early morning or evening shifts Must successfully complete: TB skin test or chest x-ray State fingerprint and FBI background check Health Screening for this position Basic First Aid training TB skin test or chest x-ray State fingerprint and FBI background check Health Screening for this position Basic First Aid training PREFERENCES More than one year volume cooking experience preferable of the a-la-carte or banquet nature Certificate in food management or equivalent Demonstrated ability to be flexible/ participate in team work Supervisory experience Experience working with older population Secondary education in Food Management or Culinary Arts PC skills Belmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, short-term disability, long-term disability, life insurance, PTO and 401(k) savings. Belmont Village Senior Living is an EOE/Drug Free work place.

BASIC FUNCTION (the primary purpose of this position): The Plank House Sous Chef manages physical production of foods and directly supervises the back of the house staff for the Plank House Restaurant. PRINCIPAL ACTIVITIES & RESPONSIBILITIES: Promote a clean, safe, healthy and friendly work environment for employees and guests; report and direct safety issues to Safety Committee. Performs culinary preparatory and cooking on the hot line and in preparation for events and catered functions in our Banquet Department. Schedules Plank House Line Staff personnel based on production requirements. Maintains subordinate evaluations based on performance standards as prescribed by job descriptions. Employs fair practices in dealing with subordinates and peers to instill team effort and good workplace morale. Interacts with all kitchen and bakery employees to achieve prescribed cost control measures and production levels. Trains employees' to fulfill company goals for specific jobs and maintains rigid sanitation standards in the facility. Insures all food is made to specification and in a timely manner. Expedites food to the Plank House dining room in accordance with approved time standards. Develop par levels for the Plank House Line production. Exercises regular discretion and judgment in handling dining room complaints regarding food preparation and resolves issues appropriately. Assist in the training and development of Tribal Member employees following The Mill's Tribal Member Preference policies. Other duties as assigned. Monitor all food for FIFO & HACCP standards Engage with Executive Chef to develop specials, special desserts, breads, & core menu creation. Teach Line staff continuously on proper cooking techniques & Sanitation POSITION REQUIREMENTS (objective educational or technical training required; skills; and years of experience): Five years progressive working kitchen experience, with at least two years in a beginning-management capacity associated with a full service restaurant food preparation with average food sales in excess of $1.5 million annually. Applicants with a degree in culinary arts will be highly preferred. Must have supervised at a minimum a staff of ten people for two years. Demonstrated ability to work independently under little direct supervision. Ability to obtain food handlers permit. Must pass and remain in compliance with Coquille Gaming Commission background check and drug free work place policies This description of duties, responsibilities and requirements is a summary, and is not intended to include all that may be assigned or required. Job Posted by ApplicantPro