759 jobs found

The next generation of chefs are evolving in DIG restaurants.Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m.You will:Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validationSpeak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)Go above and beyond the call of duty, pitching in wherever and whenever necessaryFollow DIG and health department standardsStand and walk for extended periods of timeUse hands repetitively for grasping, pushing, pulling, and fine manipulationGo home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have:A passion for real, good food A desire to develop strong culinary skillsThe ability to demonstrate and execute a strong work ethicThe ability to perform physical requirements of the position (lift up to 50lbs)The willingness to roll up your sleeves and pitch in whenever necessaryAn appreciation for the people you work withExcellent communication skillsA desire for growthWork perks:Commuter benefits Complimentary DIG lunch everyday

Come join the Gold Medal Winning CB & Potts Restaurant and Taproom!If you think you have what it takes to join our fun, fast paced and award winning team we would like to hear from you.Sous Chefs Sous Chefs ensure that our guests receive the highest level of quality and consistency. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests a memorable experience that will set you and CB & Potts above all other restaurants and breweries. Leaders are responsible for every detail from hiring, training, production, service and accounting. We need great candidates to who live these principles every day and will lead their team to success.Compensation and Benefits:Competitive rate of pay and bonus program Based off of experience and performanceParticipation in our companys ESOP program Team Member OwnershipCompetitive Insurance offerings including Medical & DentalGenerous yearly vacation allowance once qualifiedHalf Price MealsCareer and growth potentialRequirements Positive attitude Line cook experience preferred Food and beer knowledge or the ability to become an expert Good communication and personal skills Ability and stamina to spend an extended amount of time on your feet Working as a team a must Experience in a high volume preferred You must be able to work weekends A passion to serve both guests and our teamPlease apply here:

Zoftig Eatery is a family owned restaurant. We serve lunch, dinner and catering 6 days per week. We are open 10:30- 8 Monday to Saturday. We are closed on all of the major holidays. Our business is growing and we are looking to add to our team. Candidates should have a passion for great food and service and enjoy being a part of a small team. *Line Cook duties and skills include but are not limited to: *Ability to multi task and stay organized in a fast paced environment. *Work with a sense of urgency and determination. *Be clean and efficient. *Able to follow recipes and take direction. *Capable of completing prep list and set up of your station. *Work in a clean manner maintaining a sanitary work environment. *Provide Ca Food Handlers Card. *Experience preferred, culinary school a plus.

Receiving Line Checks Managing High Volume Production Kitchen Labor & Food Cost Analysis Inventory Management ServSafe Certified Strong Communication Skills Competitive Salary, Expenses, Benefits & Bonus Program Email resume

Receiving Line Checks Managing High Volume Production Kitchen Labor & Food Cost Analysis Inventory Management ServSafe Certified Strong Communication Skills Competitive Salary, Expenses, Benefits & Bonus Program Email resume

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 Classification: Winter Seasonal 2019/2020 Job Type: Full-time Location: Vail - The 10th Anticipated Start Date: As soon as possible Anticipated End Date: End of season Job Summary The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for a Sous Chef to join us for the 2019/2020 winter season. The 10th serves an upscale sit-down lunch daily, complete with a boot room for guests to enjoy slippers while they dine! Located at the top of Gondola One at Mid-Vail, The 10th is accessed either by ski-in and ski-out during the day or via Vail's brand new high tech Gondola One. Modern. Alpine. Inspired. The 10th redefines classic alpine cuisine and elevates service to new standards in Vail. Job Responsibilities * Supervise and train employees, and the preparation and production of food * Adhere to all rules and quality standards set by the Executive Chef and General Manager * Responsible for all aspects of the kitchen when the Executive Chef and/or Executive Sous Chef are absent * Proficient in all positions in the kitchen * Proficient in banquet services, plated service, elaborate breakfast and lunch buffets * Train, oversee, evaluate and discipline culinary employees * Assist in the creation, engineering, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering * Ensure cleanliness of kitchen and equipment, and uphold standards for proper safety and sanitation, and safe service of food * Knowledge and working ability in all stations in the kitchen * Supervise, communicate, and work well with coworkers and service staff * Adhere to Vail Resorts Culinary Guidelines * Uphold standards for personal hygiene, safe food handling practices, and advanced culinary skills * Understand the importance of standards, speed, and quality * Support Vail's philosophy, goals, and objectives * Takes responsibility for the product used in their outlet and manages it to assure a quality product * Supervise cooks of all levels in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained * Advise higher rated cooks and/or management of anticipated problems * Assist in the direction and supervision of staff * Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists * Assist in food ordering * Demonstrate excellent teamwork and cooperation with service staff Job Requirements Required: * 3 years culinary experience in a fast-paced, fine dining restaurant * Graduate from 2 year culinary school with 2 years of relevant, quality experience OR 3 years experience in quality establishments * Must be able to lift and carry 40+ lbs * Must be able to stand for 8+ hours * High school diploma or equivalent * Team oriented attitude is a must * Must be fluent in English * ServSafe or Food Handler's certification (or be able to attain) * Owns proper culinary tools * Must be available to work weekends and holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents' Day Weekend, and any other holidays as requested Preferred: * 1-2 years managerial experience * Basic knowledge of the Spanish language Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. 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 178025

We are seeking a dedicated hospitality professional with a desire to be the best, that loves a fast-paced environment, enjoys coaching people and wants to help direct our Michelin rated Restaurant & Pizzeria.Duties include but are not limited to:• Help develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all kitchen staff are following these standards.• Hands on cooking. Lead and cook by example and provide guidance to any hourly staff.• Make daily inspections of stations to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.• Maintain complete knowledge of and compliance with all company policies/service procedures/standards.Required skills & Experience:• Be able to assist the Executive Chef with menu development• Have a team mindset, be a team player• Strong communication skills to lead, motivate and manage staff• Have strong line work experience in a fast paced environment, a great sense of urgency, and have strong time management skills• Experience with food cost, inventory, labor cost, administrative paperwork, and ordering• Have a professional, and respectful demeanor while staying calm and composed under pressure• Must be able to work weekends and nights• Fresh pasta, pastry, and wood fire oven experience a plus• Fluent in English & Spanish is a plusWe offer:• Freedom to explore your culinary creativity, that fits our concept, while using products from top local purveyors• Positive & professional working environment• Pre-tax commuter benefits• Competitive wages• Monthly bonus program• Employer contribution to health benefits for full time employeesWe look forward to hearing from you!

Start Your Journey With Us Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. Find Your World™ at Marriott Hotels. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Mountain View Gardens, the premier retirement community in Sierra Vista, is now hiring for a full-time Sous Chef. Experience strongly preferred.This position prepares nutritious, appetizing, and attractive meals, while working as a team with other culinary services members to provide smooth, efficient and safe operation of the kitchen area.This individual must have a friendly, professional, and energetic personality and have a passion for improving the lives of others. The successful candidate for this position must be 18 years of age and have two years experience in institutional or full service restaurant cooking. This individual will have knowledge of and ability to conform to food service sanitation practices and will maintain food handlers permit as necessary to fulfill state regulations. The successful candidate for this position will communicate in a clear and concise manner with our residents and staff. This individual will possess organizational skills as well as excellent customer service skills. In addition, the successful candidate will work well under time constraints and be able to meet deadlines. We offer competitive compensation and a great work environment.Our residents deserve the best so we are seeking someone who understands hospitality, integrity and compassion.Please come by and complete application (no phone calls) or fax/email your resume for consideration.Attn: ManagersMountain View Gardens3477 Rodeo DriveSierra Vista, AZ 85635Fax: We do pre-employment background checks, employment verifications, and reference checks. Mountain View Gardens is an Equal Opportunity Employer.

Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At Petco Park, we provide food and beverage concessions, luxury suites catering, and retail for our partner, the MLB's San Diego Padres. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production throughout all kitchen operations including game and non-game day events. Hire, train, manage, and retain great associates Responsible for overall management of stadium kitchens, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. Plan menus, maintaining financial responsibility for the menu mix. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to comply with state and local health department regulations. Qualifications 5 years Culinary management experience. More specifically, experience as a banquet chef or sous chef in a high-volume, multi-unit operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques. Strong organizational, communication and computer skills. A commitment to excellence in guest service is essential. Experience in high volume multi-unit operations is essential. Expertise with ordering and inventory procedures and health and sanitation guidelines. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Must be able to work a flexible schedule of days, nights, weekends and holidays. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1

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 food Show your creativity - Assist in the creation and development of unique food offerings that provide our Guests with a variety of selections Lead a team of culinary professionals - Provide leadership, support, motivation and development of Cast Members creating a positive environment that encourages ownership and accountability Ensure the safety of our Guest and Cast - Ensure operational compliance to Walt Disney Parks & Resorts (WDP&R) Standards, Loss Prevention Standards with adherence to State of Florida Department of Business and Professional Regulation and WDP&R Food Safety Standards Collaborate 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 experience Minimum two years culinary management experience Understanding 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 Guests Proven ability to coach, lead and inspire a diverse Cast Ability to build relationships Demonstrated strong verbal and written communication skills with direct reports and strategic partners Demonstrated organizational skills with attention to detail Proven computer skills Proven ability to be a self-starter and initiator Ability to work in a rapidly changing environment High school degree or equivalent How To Stand Out: Previous experience in a high volume restaurant or hotel Previous experience in table service and quick service restaurants Knowledgeable of industry trends and practical business applications Demonstrated ability to identify and procure superior products in the development of quality menu items Multi-lingual Who 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: .

Shift Days: Tuesday-Saturday Shift Hours: 10:15am-6:45pm Location: US-OH-Loveland Type: Hourly Full-Time Overview Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered "yes" to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA PM18 PI

WAYFARE TAVERN We are a classic San Francisco Tavern featuring authentic American dishes inspired by local cuisine at the turn of the 20th century. All three floors of the restaurant have been designed keeping historical accuracy in mind. Anything goes from black-tie to blue jeans, and we are committed to delivering an unparalleled dining experience. Sous Chef - We are looking for a strong candidate who has a passion for great food, is well organized and can lead a team. Must have a flexible schedule. The ideal candidate is comfortable leading a strong culinary experience with staff members, a great palate, a keen eye for detail, and the ability to work with ease under high-pressure situations. Requirements: - Culinary School Required Skills: - Has great decision-making skills - Has superb organizational skills - Knowledge of correct portions - Proactive, punctual and a great communicator - Must be committed to our mission and culture - Must have knowledge of Word, Excel and Google Docs Required Experience: - Must have at least 2-5 years of experience, in an upscale casual or fine dining restaurant (REQUIRED) - Able to manage and count inventory - Understanding of food and labor cost - Able to understand and process invoices

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

Sous ChefThe Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms.Responsibilities* Responsible for the quality and the variety of all food being served on the shift* Enhance the overall knowledge and team spirit of the kitchen staff* Hire, train, supervise, and/or terminate employees when needed* Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive ChefJob Qualifications* Culinary school graduate preferred* Two years experience in supervisory position required* Diplomatic team player able to foster relationships with members, employee partners and guests* Bilingual (English - Spanish) communication ability preferred* Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)Application URL:

JOB SUMMARY: As a Country Club of Mobile Team Member, you must be friendly, outgoing and possess good communication skills. Our members and guests expect the best. As a CCM Team Member you play a major role in providing the best quality service possible. "Service with a Smile" is a key element in providing a positive experience. Your individual personality and smile should shine through; you should make every effort to use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. All CCM Team Members must at all times, be guest-sensitive and possess a sense of urgency in your timing. Successful CCM Team Members take pride in personal appearances, show dedication, display integrity and honesty in all areas of service. Responsible for production of all food needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Must be willing to work alongside kitchen stewards to help maintain a clean and sanitary work environment. SUMMARY OF ESSENTIAL FUNCTIONS: 1. Basic knowledge of health department requirements. 2. Maintaining a clean, safe and sanitary work place. 3. Menu creation/development. 4. Pricing menu items and food cost. 5. Ordering food items. 6. Ordering plates/silver/some nonfood items. 7. Preparing schedules and enforcing employee hours. 8. Serve as liaison between Chef De Cuisine and kitchen employees. 9. Assist in hiring process/reviews. 10. Ability to make decision in regards to future of kitchen as well as day to day operations. QUALIFICATIONS: · Two year degree in RHM or equivalent. · Minimum of 5 years' experience in food service. · Excellent understanding of various cooking methods, ingredients, equipment and procedures. · Accuracy and speed executing assigned tasks. · Familiar with current industry techniques and practices. · Must be able to walk or stand during entire shift. · Must be available to work flexible shifts and overtime if necessary. · Must be able to lift up to 50 lbs. · Must be able to push and pull up to 50 lbs. · Must be available for emergency and scheduled work requirements on evenings, weekends or holidays. Must be able to submit to and pass a required pre-employment background check and drug screen with a negative result. Must have a valid ID, Social Security card and valid ServSafe certification readily available. Benefits offered for full-time employees on the first day of the month following 60-days of employment, to include health, dental, life, vision, critical illness and disability insurance. 401k and paid personal leave after one year of employment.

Sous ChefThe Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms.Responsibilities* Responsible for the quality and the variety of all food being served on the shift* Enhance the overall knowledge and team spirit of the kitchen staff* Hire, train, supervise, and/or terminate employees when needed* Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive ChefJob Qualifications* Culinary school graduate preferred* Two years experience in supervisory position required* Diplomatic team player able to foster relationships with members, employee partners and guests* Bilingual (English - Spanish) communication ability preferred* Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)Great opportunity for first kitchen management position. Great environment, team, and we offer next level training.Application URL:

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.

Are you ready to take a step in the fun direction? Join the team at the fourth largest resort property in San Diego County! Our property is searching for a Sous Chef to join our team! Why would you want to join our team? At Harrah's Resort Southern California, making grownups smile is what we do best, which is why we stack our dream team with passionate, energetic Funmakers. It's a place where creativity, innovation and inspiration are always welcome! We provide a funner (we are in Funner, California after all!) culture which encourages and celebrates people being the best that they can be. It's a special environment that you can't find anywhere else! What would you be doing in this position? Supervises the preparation of food in the Steakhouse What are we looking for? Various levels of culinary experience in hospitality or restaurant settings Ensures the integrity of all recipes by maintaining and following current recipes Must be able to handle demanding situations and be willing to work any shift and long hours when necessary If this excites you we want to hear from you right away as positions are filling up fast. In efforts to maintain a safe and drug-free workplace, and obtain a gaming license, we require all new hires to complete a satisfactory background check and pre-employment drug screening. Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, gender, sexual orientation, gender, identity, gender expression, transgender, pregnancy, marital status, national origin, ancestry, citizenship status, age, disability, protected Veteran status, genetics or any other characteristic protected by applicable federal, state, or local law.

We are seeking a seasoned chef for two divisions of our company. One division would be preparing food for a small event center. The candidate must create unique menu offerings and have the food ready for events that primarily happen on the weekend. The second division is for a new whole-food, plant-based cafe opening in a couple of months. The candidate must have a passion for plant-based recipes. Candidate will run an efficient kitchen and cafe by consistently looking to improve the menu, producing quality food, and working closely with cafe managers in the overall food and beverage operations of the cafe. The hours will vary depending on how many events we have at the event center. The cafe will be open mid-day Monday through Friday. The position will start as a part-time position and then will move into a full-time position once the cafe opens. Responsibilities Produce quality food Oversee menu creation Qualifications 3+ years of kitchen experience Experience working within budget constraints