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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. Summary: We are seeking a Sous Chef for the Ski Tip Lodge in Keystone, CO. The Sous Chef will report directly to the Executive Chef, and will supervise daily operations of the kitchen and staff in accordance with defined food program to set standards. Responsibilities include, but are not limited to: * Supervise and develop kitchen staff * Create a team atmosphere and lead by example * Assist with hiring, retaining, and at times disciplining employees * Supervise daily operations and employees in the absence of the Chef * Assist the Chef in writing and producing menus for the restaurant and special functions * Total organization of all prep list's for the day and evening * Communicate with front of the house and follow detailed instructions from the Chef - both oral and written * Maintain a safe environment in the kitchen and also behind the service line * Train new kitchen staff members on the functionality of the kitchen * Train staff on company safety procedures and maintain safety logs for the restaurants * Take responsibility and pride for the product used and manage it to assure a quality product and cost efficient utilization * Must practice good personal hygiene and safe food handling skills * Help the Chef maintain all par levels for the kitchen * Assist in creating schedules for the coming weeks * Assist in all aspects of ordering * End of the month inventory procedures * Making sure every plate put out is of top quality and the line is executed with precision and organization * Supervise employees during production and service for private parties * Other duties as assigned Qualifications: * Minimum 5 years culinary experience - required * Minimum 2 years supervisory experience - required * Culinary degree strongly preferred * Understanding and knowledge of butchery with whole fish and primal cuts - required * Knowledge of unique items and how to prepare them * Strong expediting skills * Able to jump from station to station during peak service hours * Proficient in all aspects of production * Serv Safe certificate or similar credentials * Able to set up line station quickly and expedite orders for service * Excellent communication skills, including ability to train staff members * Strong management skills * Team-oriented attitude * Valid US Driver's License - required * Able to lift and carry up to 50 lbs - required * Able to work in a hot kitchen environment up to 8 hours during a shift - required * Able to speak, and hear directions in a loud kitchen environment - required * Able to work weekends and holidays as necessary - required * Able to stand up to 8 hours during a shift - required We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. 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 171717

Basic Function: Sous Chef I is a hands-on position with responsibility for culinary and back-of-house functions, systems and processes. Your active involvement will be to oversee all kitchen responsibilities, including, but not limited to: ordering, inventory, creating schedules and production lists, controlling labor, maintaining quality standards, assisting in menu development and controlling costs of all nature. Sous Chef I will act as a leader to the kitchen team and support various human resource functions, such as coaching, development, leadership, direction and inspiration. Essential Duties and Responsibilities: The primary role of this position to support the Chef in maintaining a highly efficient and clean kitchen operation. The duties are inclusive of, but not limited to the following: Oversee and manage day to day operations of the Workshop/kitchen. Assist Chef in menu development and execution. Maintain cleaning schedules and programs. Assist in writing schedules and production lists. Maintain inventory and ordering. Place orders. Assist in overseeing Pastry department and its production. Assist in overseeing Retail production/packaging. Assist in overseeing morning bake production, bake, garnish and packing. Assist Chef in managing kitchen team Hold responsibility for preparation and production of all menu items at the Workshop. Consolidate, organize and clean walk ins, freezers, dry storage area. Take inventory of walks in, freezer, dry storage area. Maintain regular and consistent attendance and punctuality. Lead weekly line ups with Chef. Maintain a well-organized, stocked, efficient, clean and safe working environment. Attend weekly meetings with the Operations team. Actively participate in discussions. Maintain company's confidentiality. Establish priorities based on the kitchen's needs. Work with Chef to constantly improve efficiency, cleanliness and cost. Effectively communicate with all members of kitchen team. Train, coach, manage and provide support to all members of the team to insure productivity while keeping staff morale high. Delegate additional tasks to team members as needed. Assist Chef with on boarding and training of new team members. Conduct staff performance reviews. Adhere to all Health Department, OSHA and ADA regulations. Attend workshops and trainings as directed by Outfit Generic Inc's Operations team. Follow Outfit Generic Inc's operational procedures and policies as outlined in the Employee Handbook. Skills and Qualifications: Minimum 4 years kitchen experience Food Handler's certificate High School Diploma Basic math skills Flexible work schedule Strong organizational skills, with attention to detail Ability to understand written and verbal communication in English Abitlity to initiate problem solving Abitlity to understand and implement standard operating procedures Ability to learn quickly Ability to spend 90% of time standing and 10 % of time sitting. Ability to work in a standing position for long periods of time, up to 12 hours a day Benefits: Subsidized medical insurance Paid vacation Commuter benefit Sick and Parental leave Staff meal Employee discount At the discretion of Outfit Generic Inc, your duties and responsibilities are subject to change to correspond with the needs of the business Craftsman and Wolves is a contemporary pâtisserie and cafe with two locations in San Francisco, and a stand at the venerable Ferry Building Farmers Market every Saturday. The name is a nod to the craftsman and the numerous challenges that one faces when pursuing their craft.

Food Service Production Assistant/Sous Chef Foothill-De Anza Community College District Posting #: 18-156 Campus: De Anza College Close/Initial Review Date: 8/28/2019 Open Until Filled: No Description: Initial Review Date: 08/11/19* *Any Complete applications received after the initial review date will only be forwarded to the hiring committee at their request. Starting Salary: $4,336.79 (per month) plus benefits; Salary Grade: C3-45 Full Salary Range: $4,336.79 - $5,745.31 (per month) The Foothill-De Anza Community College District is currently accepting applications for the classified position above. Foothill - De Anza Community College District Mission Statement: The mission of the Foothill-De Anza Community College District is student success. We are driven by an equity agenda and guided by core values of excellence, inclusion, and sustainability. Every member of our district contributes to a dynamic learning environment that fosters student engagement, equal opportunity, and innovation in meeting the various educational and career goals of our diverse students. We are committed to providing an accessible, quality undergraduate education dedicated to developing a broadly educated and socially responsible community that supports an equitable and just future for California. De Anza College Mission Statement: De Anza College provides an academically rich, multicultural learning environment that challenges students of every background to develop their intellect, character and abilities; to realize their goals; and to be socially responsible leaders in their communities, the nation and the world. De Anza College fulfills its mission by engaging students in creative work that demonstrates the knowledge, skills and attitudes contained within the college's Institutional Core Competencies: Communication and expression Information literacy Physical/mental wellness and personal responsibility Civic capacity for global, cultural, social and environmental awareness Critical thinking JOB SUMMARY: The position's hours of operation are Monday to Friday 6:30am - 3pm. Supervise and train all student workers making sure they follow Dining Service standards. Ability to make stocks, sauces and meat preparations for the Pho Noodle Bar and Bibimbap Korean Rice Bar. Execute daily catering events and coordinate student workers. Prepare and reheat the necessary foods to replenish all stations ready for the re-opening at 2:35pm. Order produce and dry products from vendors. Stand in for the Executive Chef when not present. DEFINITION: Under the direction of an assigned administrator, perform a variety of tasks in the preparation, cooking and serving of food in large quantities. Responsible for estimating quantity and ordering, maintaining, and inventorying food service supplies. The position also supports the Food Service Executive Chef, Lead. EXAMPLE OF DUTIES AND RESPONSIBILITIES: Depending upon assignment, duties may include, but are not limited to, the following: General Responsibilities Uses safety equipment, supplies, and procedures to perform job duties as required; reports fire, sanitary and safety hazards and the need for repairs to appropriate administrator. Responds to immediate safety and/or operational concerns (e.g. facility damage, alarms, etc.) for the purpose of taking appropriate action to resolve immediate safety issues and to maintain a functional educational environment; provides reports on activities as requested by appropriate administrator. Stores and shelves equipment and other supplies in conformance with various local, state, federal, and district rules and regulations; maintains equipment in a safe operating condition; maintains preventive maintenance procedures, records, and reports. Directs visitors and safeguards district property; adheres to all state and federal laws and regulations regarding safety and health. Attends and participates in District and/or College provided training or information sessions; incorporates new information or technology into existing job duties. Communicates effectively orally, in writing, and electronically. Performs other related duties as assigned. Job Responsibilities Use a variety of kitchen equipment and utensils in preparation of baked goods, main dishes, soups, pasta, meats, fruits and vegetables, desserts, sandwiches and other items. Prepare specified items related to area of assignment (i.e. grill, sandwich, pasta, or salad station). Estimate and order food quantity; in coordination with the Campus Center Director and/or Food Service Executive Chef, Lead, initiate purchases using online ordering system as needed to maintain adequate resources for assigned functions; receive, inventory and distribute all food supplies. Serve as backup to the Food Service Executive Chef, Lead in preparing and cooking main dishes, meats, pasta, and vegetables; prepare salads, sandwiches, fruit, soups, and other foods as needed. Hire and train temporary employees and student assistants regarding job duties, standards of food service operations, sanitation, safety and customer service. Work with the Campus Center Director to invent or reproduce existing outside competitive menu offerings; suggest new and interesting menu items. Coordinator and provide leadership for the Asian food stations and assigned food service personnel. Oversee classified employees. Maintain storeroom in an orderly and sanitary manner; discard food that is contaminated or spoiled. Set up service area and stock with appropriate amount of food. Provide food service to faculty, staff, students and the general campus community. May help serve food on the line when busy or as needed. Assist with food production for special functions. Ensure that both service and leftover food are stored in a safe and sanitary condition. Clean assigned areas of food service as needed. Maintain service and related areas in a clean and orderly condition. Provide support in all areas of food service. May deliver supplies/food in food service vehicle. Perform related duties as assigned. EMPLOYMENT STANDARDS: Knowledge of: Basic methods of preparing and serving food in large quantities. Common kitchen appliances and utensils. Cleaning methods. Food storekeeping. Campus Center service procedures. Safety and sanitation principles as they relate to food service and kitchen maintenance. Ability to: Demonstrate understanding of, sensitivity to, and respect for the diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disability, and sexual orientation of community college students, faculty and staff. Learn to operate food services equipment/appliances. Purchase and maintain control of food and supplies. Use computer to maintain equipment parts and order food online. Estimate food requirements. Maintain routine records. Lift and carry boxes and supplies. Understand and carry out oral and written instructions. Observe safety requirements and safe work practices and methods as required. Establish and maintain cooperative work relationships. Work independently and under minimal supervision. MINIMUM QUALIFICATIONS: Understanding of, sensitivity to, and respect for the diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disability, and sexual orientation of community college students, faculty and staff. Any combination equivalent to completion of the twelfth grade AND two (2) years of experience in food service operations, including food preparation experience. PREFERRED QUALIFICATIONS: Associate's degree in basic hospitality or a minimum of three years in culinary training. License or Certification Possession of a valid class C California driver's license. Serve Safe certified, or able to be certified within forty-five (45) days of hire. WORKING CONDITIONS: Environment: Indoor kitchen/cooking environment; temperature can be hot or cold. Cafeteria-style environment; noise level is moderate to loud. May include travel to conduct work. Physical Abilities: Hearing and speaking to exchange information. Dexterity of hands to perform the tasks required of the position. Sight in order to be aware of hazards and dangers found in the nature of the work. Regularly stand, walk, and sit for extended periods of time. Ability to climb, stoop, kneel, reach, push, pull, grasp, and perform repetitive motions. Lift moderate to heavy objects up to 60 lbs. APPLICATION PACKET: A District on-line application on (please use the apply button below). *In the application, you will provide information, which demonstrates your understanding of, sensitivity to, and respect for the diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disability, and sexual orientation of community college students, faculty and staff. Additionally, you will be asked to explain how your life experiences, studies or work have influenced your commitment to diversity..... click apply for full job details

Job Title: Sous Chef About Athens Country Club: Athens Country Club is a private golf and country club with superb facilities and a warm and welcoming membership family. An 18-hole, Donald Ross-designed golf course and a 9-hole North Course will satisfy all levels of golfing ability. Twelve, lighted outdoor tennis courts encompass three clay and 9 mixed surface all with protected viewing cabanas. A generously-sized pool, a zero-entry baby pool, a fitness center, elegant ballroom, meeting rooms, appropriate locker rooms and wonderful casual and upscale dining, ensure that the club environment offers something for all. Add to that a talented management staff and employees dedicated to offering professional service, and that is a very successful combination. We proudly have over 800 members. In 1992, Athens Country Club completed a new 55,000 square foot Clubhouse. It includes a grand ballroom with the ability to seat 350 people, casual and formal dining rooms, a lounge, mixed grille, men's grille, fitness room and locker rooms for men and women. Banquet rooms are available for seminars, business meetings, wedding receptions, rehearsal dinners, and many other occasions. The food and atmosphere can be suited to any social event or private party. Athens Country Club is considered by many to be the best place to dine and entertain in Athens. From the elegant to the relaxed, formal to casual, Athens Country Club will meet - and exceed - your entertaining expectations. Sous Chef Responsibilities Include: Helping in the preparation and design of all food and drinks menus Producing high quality plates both design and taste wise Ensuring that the kitchen operates in a timely way that meets our quality standards Ability to assist in training kitchen staff Be up to date on the latest trends in the culinary world Helping create weekly specials with seasonal, and fresh ingredient Be aware of food budgets Ensure all food is stocked properly. Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Job brief We are looking for a professional Sous Chef to help manage our kitchen, following our Executive Chef's specifications and guidelines. The perfect candidate is someone who is able to multi-task in a face paced environment. We are looking for someone who has the ability to work under pressure and is able to manage at the same time. The Sous Chef should be able to prepare high quality food that will keep our customers wanting more! The Sous Chef will help manage 2 restaurants as well as a banquet hall. We specialize is classical and southern cuisine with a lot of room for you own creative abilities to shine! Requirements 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Please send resume to Chris: YourMembership.Category: Restaurant & Food Service, Keywords: Sous Chef

Position Summary: The Sous Chef is responsible for overseeing kitchen operations by managing food quality, shift execution, ticket times, food quality and productivity on the shift. The Sous Chef is also responsible for running an assigned work group within the kitchen. The Sous Chef has contributory financial responsibility for food costs, labor costs, kitchen repair and maintenance and supplies for the kitchen. Key Duties and Responsibilities: Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including staff and management Conducts daily pre-service meetings Constantly improves achievement of Food Quality Standards. Follows Food Quality Management System exactly and ensures that all food served is fresh, wholesome and to recipe Provides immediate feedback to staff on food quality, execution and presentation as items are produced and serves as a last line of defense against substandard quality items Ensures that target tickets times are consistently achieved while maintaining food quality standards Personally assists the staff in any kitchen area or station as needed to achieve the operational benchmarks of food quality, production times and guest satisfaction Conducts regular detailed line checks per shift Monitors all corporate support staff visitation notes, etc. Follows up with corrective action plan Responsible for maintaining all kitchen equipment and storage areas in a clean, "like new" condition Responsible for managing on-going repairs, maintenance and programs Conducts monthly housekeeping, food safety, sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis Ensures the cleanliness of the kitchen by maintaining the equipment at a 90% level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines Ensures adherence to food safety, sanitation and storage practices, through proper training and supervision Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines Manages assigned staff, including scheduling, development, performance feedback and discipline Responsible for the ongoing training, professional development and validation of management, trainees and staff members through one on one development, coaching, quizzing and certifications Accurately maintains all staff files with appropriate, quizzes, certifications, documentation and all necessary legal documents Communicates to management ensuring effective and efficient operations without issue Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication with fair and caring schedules and work group leadership Responsible for achieving or exceeding the written restaurant budgets for the staff (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses) Sets operational goals and follow-up plans for the staff. Directs and holds all staff accountable for those goals Assists in implementation and maintenance of all Rock Sugar Kitchen systems Assists in maintaining current kitchen schedules, staffing templates and ordering and production pars to match execution needs and financial target Ensures compliance with Rock Sugar inventory procedures Ensures compliance with Rock Sugar hiring and training processes to ensure staff proficiency, maximize productivity and reduce attrition costs This position qualifies for industry leading benefits, 55 hour work week, with 2 days off consecutively. Qualifications At least 2 years of kitchen management experience in a fine dining restaurant Experience working in a restaurant with an Asian influence a plus Solid track record of success in previous assignments demonstrating upward career tracking Strong communication skills Strong leadership skills Culinary school background a plus Proficient computer skills (inventory tracking and scheduling) Ability to speak and understand Spanish a plus Working Conditions Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time Able to grasp, lift and/or carry up to 50 lbs as needed Finger/hand dexterity to operate kitchen machinery and knives Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation Location: This position is located in Century City, Los Angeles, CA. The Cheesecake Factory Incorporated is an Equal Opportunity and E-Verify Employer and provides reasonable accommodations consistent with its legal obligations. RockSugar Southeast Asian Kitchen showcases the cuisines of Thailand, Vietnam, Malaysia, Singapore and Indonesia. Unlike fusion cuisine, each dish on RockSugar Southeast Asian Kitchen's extensive menu is authentic to its country of origin. From the mouth-watering Indian Samosas to the savory Vietnamese Shaking Beef, the entire menu will transport you to a spice-filled, welcoming corner of the globe. No visit to RockSugar Southeast Asian Kitchen is complete without trying one of the signature desserts prepared in our in-house bakery including our Caramelized Banana Custard Cake and Warm Coconut Doughnuts. Taking our name from an essential ingredient used in Asian cooking, RockSugar Southeast Asian Kitchen was created by restaurateur David Overton and Singapore-raised, New York-trained chef Mohan Ismail.

Are you an experienced kitchen leader? If so, we want you to consider joining our team.We are an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe ???airport dining?? should not be an exception to ???excellent dining??.Interested? Tastes on the Fly is seeking a positive, committed Sous Chef for our Yankee Pier Restaurant location at SFO.Job Description:We seek a team player in the hospitality or retail industry who has demonstrated organization, follow through and team leadership. We offer competitive pay, and a benefits package, including growth opportunities.Job Duties:??? Product quality control, including presentation??? Product inventory and ordering??? Adjust and maintain order pars as needed??? Adjust and maintain prep pars??? Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline??? Ensure consistency of recipe execution??? Waste tracking and management??? Ensure food safety and sanitation guidelines are enforced, and taught when necessary.??? Maintain cleanliness of all BOH areas and equipment??? Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality??? Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting??? Report to Executive ChefBasic Requirements:??? 1-year kitchen supervisory experience??? Proven staff management skills??? Experience with high volume??? Desire to grow through demonstrated performance??? Basic knowledge of food and labor costing??? Flexible schedule (location is open from 4am - 11pm)??? Ability to multi task, problem solve and work well under pressure??? Knowledge of Microsoft Word and Excel??? Organized??? Understanding of safety and sanitation principals??? Able to identify problems and opportunities, create an action plan and effectively implement change.??? Must have a positive attitude, good people skills (with superiors, subordinates, purveyors and guests) and be a team player.??? Experience with union staff a huge plus??? Food safety and sexual harassment certified (training provided)??? Able to speak, read and write English (bi-lingual a plus)??? Basic physical requirements including standing for long periods, ability to work in high temperature, push, pull, lift and carry up to 50 lbs., able to finger / grasp / and use equipment with dexterity, possess all abilities needed to perform job duties in a safe manner.To be hired for this position, candidate must pass a U.S. government, 10-year criminal background check and TSA security threat assessment.Compensation:$50k annually, excellent bonus plan, 100% employer paid individual medical with dental vision and dependent options, 401k, free parking. SDL2017

Shift Days: Tuesday-Saturday Shift Hours: 10:15am-6:45pm Location: US-TN-Knoxville 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

Overview SOUS CHEF OPPORTUNITY BEHIND THE GREATEST NEIGHBORHOOD RESTAURANT IS THE GREATEST TEAM As a full-service bar and restaurant, coffee shop and social space, The Henry welcomes talented and dedicated culinarians from all disciplines. Here, our chefs bring expertise to everything from our aromatic Mediterranean Branzino to our decadent Pear Basque Cake. As the Sous Chef you will... Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Check out our videos here.

Pastry assistant will be responsible for pastry production and working PM service as required. Potential applicants must have great attention to detail, demonstrated creative experience, a refined palate and high standards of excellence. The qualified candidate will be someone who works neatly, efficiently and with respect for quality ingredients. Pastry Chef Requirements: • Highly refined palate and technique with the ability to conceive and execute desserts and mignardise suitable to the style and standard of Acquerello • Strong communication and managerial skills • Exceptional attention to detail with the ability to multitask • Positive attitude and team mentality • Must possess a strong willingness to learn with the ability to work independently. • Works quickly, cleanly and efficiently in fast-paced and exciting environment. • Exceptional attention to detail • Strong communication skills • Positive attitude and team mentality • Must possess a strong willingness to learn with the ability to work independently. • Works quickly, cleanly and efficiently in fast-paced and exciting environment. • Self-motivation and dedication to quality and professionalism A Contemporary Fine Dining Italian restaurant.For more than two decades, Acquerello has offered an unparalleled Italian fine-dining experience in San Francisco's Nob Hill neighborhood. The restaurant has been heralded for its cuisine, wine, and service.

Rare opening in our fine dining restaurant for an Experienced Sous Chef to manage our morning team. Ideal candidate has minimum of 2 years of management experience. The job requires excellent communication skills and attention to detail as well as understanding of food & labor costs. Must have experience supervising cooks & following recipes to meet our high standard that keep us in the SF Chronicle Top 100 of fine dining restaurants. Tasks include prep, butchery, receiving, inventory and making sure the kitchen is fully prepared for the busy dinner shifts. We provide generous contribution to health benefits. Salary dependent on experience.

Are you an experienced kitchen leader? If so, we want you to consider joining our team.We are an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe “airport dining†should not be an exception to “excellent diningâ€.Interested? Tastes on the Fly is seeking a positive, committed Sous Chef for our Yankee Pier Restaurant location at SFO.Job Description:We seek a team player in the hospitality or retail industry who has demonstrated organization, follow through and team leadership. We offer competitive pay, and a benefits package, including growth opportunities.Job Duties:• Product quality control, including presentation• Product inventory and ordering• Adjust and maintain order pars as needed• Adjust and maintain prep pars• Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline• Ensure consistency of recipe execution• Waste tracking and management• Ensure food safety and sanitation guidelines are enforced, and taught when necessary.• Maintain cleanliness of all BOH areas and equipment• Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality• Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting• Report to Executive ChefBasic Requirements:• 1-year kitchen supervisory experience• Proven staff management skills• Experience with high volume• Desire to grow through demonstrated performance• Basic knowledge of food and labor costing• Flexible schedule (location is open from 4am - 11pm)• Ability to multi task, problem solve and work well under pressure• Knowledge of Microsoft Word and Excel• Organized• Understanding of safety and sanitation principals• Able to identify problems and opportunities, create an action plan and effectively implement change.• Must have a positive attitude, good people skills (with superiors, subordinates, purveyors and guests) and be a team player.• Experience with union staff a huge plus• Food safety and sexual harassment certified (training provided)• Able to speak, read and write English (bi-lingual a plus)• Basic physical requirements including standing for long periods, ability to work in high temperature, push, pull, lift and carry up to 50 lbs., able to finger / grasp / and use equipment with dexterity, possess all abilities needed to perform job duties in a safe manner.To be hired for this position, candidate must pass a U.S. government, 10-year criminal background check and TSA security threat assessment.Compensation:$50k annually, excellent bonus plan, 100% employer paid individual medical with dental vision and dependent options, 401k, free parking.

Situated in the heart of the Danville Livery, Piatti features Italian-inspired, seasonally-dictated cuisine with an emphasis on local farms and producers. Our philosophy is simple: combine rustic, flavorful cuisine with simple, unpretentious design, an approachable and interesting wine list - many of which are served via our barrel-to-table program - a comprehensive offering of craft beers and unique, artisan cocktails. If joining a team of talented and passionate hospitality and culinary professionals is attractive to you - this just might be the place for you! We are currently interviewing for a Sous Chef! The Sous Chef will set up their workstation with required mise en place, tools, equipment and supplies according to our standards. You will prepare and produce menu items for the restaurant's private dining and/or bar, following recipes and yield guides. You will maintain the organization, cleanliness and sanitation of your work areas and equipment. In partnership with the Executive Chef, you will be responsible for providing leadership and supervising the kitchen staff. MINIMUM QUALIFICATIONS: -Five years' restaurant experience -Two years' experience as a Sous Chef in a high volume, upscale casual dining environment or equivalent -Food handling certificate -Ability to communicate in English with guests, co-workers and management to their understanding Piatti is part of Moana Restaurant Group's collection of restaurants and hotels, one of the West's leading restaurant companies, operating over 30 unique restaurants and hotels with opportunities for career growth and advancement. Job Type: Full-time Experience: relevant: 5 years (Preferred) Sous Chef: 2 years (Preferred) License: ServSafe (Preferred) With our open kitchens and stone hearth pizza ovens, each Piatti restaurant reflects the warmth, charm and welcoming atmosphere of a traditional Italian trattoria. Although each Piatti restaurant has its own character and ambiance suited to its specific locale, all are characterized by simple, unpretentious design, rustic yet flavorful cuisine and friendly service. Piatti restaurants are gathering places where friends, family and neighbors eat, drink and socialize while enjoying the sense of community found in Italy's ever popular trattorias. Since our founding in 1987, Piatti ensures that each restaurant is a unique experience, suited to its surrounding community. Piatti managers and chefs are encouraged to personalize their spaces and menus to meet the needs and desires of their customers and staff. Like their European inspirations, Piatti restaurants are intended to be part of the community. Piatti restaurants are part of the Moana Restaurant Group, a hospitality company that owns and operates a unique collection of inspired dining destinations. Never satisfied with the status quo, Moana is redefining the idea of modern hospitality by elevating its offerings beyond the basics and into the realm of complete experiences - distinct, fulfilling and memorable. From a casual neighborhood bistro to a refined dining establishment, Moana transforms the simple into the sublime.

SOUS CHEF The Lodge Sous Chef assists the Executive Chef and is a key member of the Food & Beverage department management team. The Sous Chef supports the Executive Chef in menu development, preparation of guest meals, execution of catered events, management of kitchen staff, management of non-restaurant food production, management of daily departmental profitability and delivery of staff meals. Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen. The Sous Chef is in charge of managing the kitchen when the Executive Chef is not present and assists in running the kitchen when he/she is present. This role is 100% hands-on. The Sous Chef works closely with the Restaurant & Tavern Manager to ensure guests have a fantastic all-around food experience. The Sous Chef is also highly involved in supporting our youth program through training and supervision of our kitchen staff. The Lodge provides full breakfast, sit down and to go lunches, dinner in our main restaurant, tavern and outdoor dining room, outdoor BBQ's, pool area light fare and staff meals. The lodge prides itself in serving fresh, healthful food that far exceeds expectations given our remote setting. Given our location, most of our guests eat with us in our relaxed mountain environment each night, in addition to locals. To learn more about our restaurant and recent menus, please see our website under "Dining & Facilities." The lodge is a coveted wedding venue, and we cater customized weddings and other special events each year in our outdoor plaza and other venues. This wedding and event focus adds additional challenges and creative opportunities to the Sous Chef role. The lodge also has live-in staff and over 100 total staff in season, and the Sous Chef supports the Executive Chef in overseeing the staff kitchen and associated 3 meal a day staff dining program in addition to coordination of our guest food service operations. QUALIFICATIONS The ideal individual has significant line cooking experience, restaurant management experience, culinary training (formal or informal), is excited to support a great staff environment in a professional yet "down-home" way, and embraces working in a rustic environment in a relationship-oriented business. Ideal qualifications include: Prior sous chef or similar experience (preferred) Strong culinary training (formal or informal) Interest in living on-site Excited about creating a warm family atmosphere for staff while maintaining high standards (& has had prior success managing to these goals) Strong interest in training/coaching Hospitality or related experience Catering experience Independent thinker with great initiative, but comfortable working within a defined framework Key personality traits High integrity Guest service oriented and staff-focused Self-motivated (takes initiative) with high standards Mature, personable leader with a relaxed nature Execution oriented; enjoys hands-on implementation Leading a healthy, drug-free lifestyle Dynamic, fun, and likes the outdoors Flexible with a "whatever it takes" attitude DETAILS: Full time salaried position currently available Position is full time year-round (the lodge closes for 6 weeks in winter) Room and board are included Compensation based on experience Hours variable, including nights and weekends as well as situational/crisis availability; a regular schedule with specific days off will be established ABOUT THE EVERGREEN LODGE The Evergreen Lodge at Yosemite is located on 22 acres bordering Yosemite National Park. The lodge is highly recommended by Fodor's, called a 'Hidden Gem' by Sunset Magazine, and described by Frommer's as "the classic Yosemite experience." Built in 1921, Evergreen Lodge has always featured cabins in the woods, a retail store, an excellent restaurant and a classic tavern. In 2002, the lodge was purchased and underwent a major expansion and modernization, reopening in 2004 with 48 new guest cabins, guest facilities, recreation programs and both on/off-site staff and manager housing. The lodge again expanded in 2009, adding 24 additional guest cabins (for a total of 90) and completing a variety of facilities and public space upgrades. The expanded Evergreen retains its original warmth, character and personal touch while providing the best all-around lodging and recreational facilities in the Yosemite area. The Evergreen provides great career opportunities for talented staff and managers. Since the lodge has a significant recreational focus, we seek staff and managers who are excited about the outdoors and lead a healthy, active lifestyle. ABOUT RUSH CREEK LODGE Rush Creek Lodge is the first new resort to join the Yosemite area in decades, and is located just 1/2 mile from Yosemite's Highway 120 entrance and 7 miles from the Evergreen Lodge. Set on 20 woodland acres, this hillside 'destination within a destination' boasts a grand main lodge and a mix of 143 lodge rooms, suites and two-bedroom hillside villas, all featuring a deck overlooking nature, the majority with sunset views. Rush Creek also offers a restaurant, tavern, expansive pool area with poolside bar, game room, guest lounge, event space, guided recreation and more. Like Evergreen, Rush Creek provides gracious and friendly service, top quality facilities with both private and communal settings, and a wide array of activities for guests to enjoy their time at the lodge and to explore the Yosemite area. Rush Creek is able to expand the Youth Program, environmental mission, and meaningful approach to hospitality that began at Evergreen Lodge. And like Evergreen, Rush Creek offers both on and off-site housing for staff and managers. EVERGREEN & RUSH CREEK'S INTERN PROGRAM In addition to its primary function as tourist Lodges, the Evergreen & Rush Creek run a Youth Employment Program in which 18-24 year-old young adults from urban backgrounds join our staff for a program of career-oriented training and work experience in a healthy, supportive community, coupled with exposure to outdoor and recreational life experiences. Although providing a great guest experience is our first priority, our Intern Program is central to what we do at the both Lodges, and we are proud to run an enterprise with both a business and a social mission. Our Program's success hinges on our ability to find exceptional managers and hourly staff who provide support and mentoring for our interns. Those who are most successful and happy at the Evergreen & Rush Creek are genuinely excited about helping others and feel our Intern Program enriches their job, rather than adding an additional burden to an already challenging operating role. Evergreen Lodge is also a founding Certified B Corporation, having met rigorous, independent standards of social and environmental performance. Rush Creek has also become a certified B Corporation as well, working like the Evergreen to use business as a force for good. Both lodges also host an innovative onsite hospitality apprenticeship degree program in partnership with our local community college, providing yet another vehicle for social impact. The combination of hospitality, recreation, culture, idyllic setting, environmental sensibility and social mission make the lodges very special and unique places. Ever since 1921, the Evergreen Lodge has been a vibrant part of the Yosemite landscape. The lodge was originally developed to facilitate building of the O'Shaughnessy Dam in Hetch Hetchy Valley. Though no definitive records exist, spoken history indicates that the Evergreen was founded by a man who worked on the Hetch Hetchy Railroad. That railroad was principally built to haul people and materials to and from the Hetch Hetchy dam construction site. In the early years, the Evergreen was a post office, restaurant and general store. Lore has it that moonshine was brewed in the basement of the lodge during Prohibition. In the late 1920's, the Evergreen was purchased by Roy & Stelle Thornton, who built the Main Lodge that we know today. In the mid-1930's, the lodge was sold to Dan & Angie Rovero of San Francisco. Rovero had previously operated the Groveland Hotel and took over the Evergreen to capitalize on the boom during the construction operation that raised the height of the Hetch Hetchy Dam in the late 1930's. Business thrived during this period as local workers frequented the Evergreen tavern and took advantage of three illegal slot machines located on site. During this time, the Roveros added a Standard Oil gas station in front of the lodge. While the pumps are long since gone, the original gas station still stands today. In 1952, the Evergreen was sold to Jack & Katherine Garrison who operated the lodge until 1971. Katherine Garrison was a legendary figure in the area and is pictured holding a gun in the large photo at the entry area of our restaurant. During their tenure, the Garrisons further developed the Evergreen into a popular tourist hang out, adding an outdoor dining and dance patio in the spot that is now occupied by our general store. One weekend a month in summers, the Garrisons would hire a four-person orchestra to play on the patio. This practice was discontinued in the 1960's as the lodge's young guests preferred to listen to rock music on their portable radios. In 1975, the Evergreen was purchased by John Bargmann, a retired Berkeley fireman. At that point, the Evergreen had been shut down after 4 years of mismanagement and decline..... click apply for full job details

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 person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least five years experience in quality establishments. This position is responsible for the supervision of employees, and the preparation and production of food. Responsibilities Include (but are not limited to): * Must carry out the rules and quality standards set by the Executive Chef and General Manager * Proficient in all positions in the kitchen and will be responsible for training, overseeing and evaluating employees * This individual may assist in the creation, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering * Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food * Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff * Adheres to Vail Resorts Culinary Guidelines. Owns proper culinary tools * Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills * Understands the importance of Standards, Speed, and Quality * This employee supports company philosophy, goals, and objectives * Takes responsibility for the product used in their outlet and manages it to assure a quality product * Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained * Advises higher rated cooks and/or management of anticipated problems * Assists in the direction and supervision of staff * Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists * Assists in food ordering * Demonstrates excellent teamwork and cooperation with service staff Qualifications: * 5 years culinary experience in a fast-paced restaurant. -required * Must be able to lift and carry 40+ lbs. -required * Must be able to stand for 8+ hours. -required * High school diploma or equivalent. -required * Team oriented attitude is a must. -required * Must be fluent in English. -required * 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. -required * 2 years managerial experience. -preferred * Knowledge of the Spanish language. -preferred 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 170025

OLIVER'S MARKET CAREER OPPORTUNITY - SOUS CHEF Oliver's Market is a leader in providing the communities we serve with the finest grocery store in the marketplace. We are currently seeking a full time Sous Chef in our Santa Rosa location. If you're a forward-thinker, driven by excellence, possess a dynamic attitude, are passionate about creating the finest cuisine and are an innovative leader who pushes the limits in the world of culinary arts, we invite you to become a part of our employee owned company! As the Sous Chef you will be responsible for overseeing the operations from the opening to the closing of the kitchen and direction of the kitchen staff as well as: Create dishes for our Home Meal Replacement program, deli case, hot bar and catering program using a seasonal local palate and proper costing procedures Provide guidance and oversee production duties for our kitchen staff Maintain quality and consistency in all products produced Adherence to all applicable laws, standards and procedures Maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices Specific requirements include but are not limited to: Minimum of 3 years of experience cooking and direction in a high-volume kitchen Proven ability to lead a staff of 40+ people Supervise all facets of kitchen and retail production in the deli and commissary kitchen Serve-Safe Certified or ability to secure certification and maintain the highest sanitary standards Possess organizational and prioritization skills Proven ability to coach and develop staff Be self-motivated and efficient Demonstrate food knowledge and production skills in a high volume kitchen Ability to follow company recipes as outlined Able to thrive in a fast-paced high volume environment while maintaining a positive demeanor Able to work quickly without compromise High level of professionalism Strong interpersonal and communication skills Demonstrated success in multicultural staff supervision Bilingual skills a plus Ability to perform each essential job duty satisfactorily Join our employee owned company and enjoy competitive wages and outstanding benefits. At Oliver's Markets, our mission is to provide Sonoma County with the finest grocery stores in the marketplace. We are committed to delivering excellent customer service and we allow people to make their own choices by offering the broadest possible selection of local, organic, and conventional products. We work closely with our vendors to offer quality, variety and value to our customers. As a Social Purpose Corporation , we are committed to managing our business for the benefit of our employees, our communities, and the environment; aligning our purpose with our values. We strive to create a shopping and working environment that is fun, diverse, and welcoming to all. We honor the lives and interests of our employees and support their desire to maintain a work-life balance. We recognize that each employee's unique talents and creativity contribute to the overall success of Oliver's Markets. We value integrity and encourage our employees to be themselves. Our commitment to our employees includes an Employee Stock Ownership Plan , providing them with a personal stake in our growth and success.

Minimum five years experience in Mexican cuisine Must have operational knowledge of inventory control Catering budget and execution Menu Development with budget analysis Weekends are required Job Type: Full-time Salary: $48,000.00 to $55,000.00 /year Experience: Menu development: 5 years (Required) Computer skills: 1 year (Required) Food cost analysis: 5 years (Required) sous chef: 5 years (Required) Line cook: 5 years (Required) Food prep: 5 years (Required) Budget Development: 5 years (Required) Mexican Cuisine: 5 years (Required) Inventory Control: 5 years (Required) Catering: 5 years (Required) Food ordering: 5 years (Required) Ticket Reader: 5 years (Required) Cooking Mexican Food in a Restaurant: 5 years (Required) Cooking: 10 years (Required) Education: High school or equivalent (Required) License: ServSafe (Required) Drivers license (Required) Kitchen manager certificate (Required) Language: English (Required) Spanish (Preferred) Work authorization: United States (Required) Required travel: 25% (Required) Hours per Week: More than 40 (Required) Additional Compensation: Tips Bonuses Work Location: One location Job Duties: Prepare all food items as directed in a sanitary and timely manner Follow recipes and presentation specifications Operate standard kitchen equipment safety and efficiently Clean and maintain station in practicing good safety and sanitation Assist with the cleaning and organization of kitchen and equipment Restock items as needed throughout the shift Adhere to all sanitation and food production codes This Job Is: A job for which all ages, including older job seekers, are encouraged to apply Open to applicants who do not have a college diploma Casual eatery with a patio serving Mexican favorites & vegan options from breakfast to dinner.

Whisknladle in La Jolla is looking for a hardworking, passionate and qualified Lead Sous Chef. This position requires a fair share of leadership in the kitchen including training, budgeting, admin work, as well as reporting and responsibility for labor and food cost. Whisknladle works with seasonal, sustainable ingredients and from-scratch recipes. We are passionate about creating and serving delicious food, every single time. We are a learning kitchen and offer the opportunity to share your knowledge while also challenging you creatively. Lot's of opportunity for growth! Applicants will be responsible for: - Training - Recipe and tech sheet maintenance - labor budgeting - Running the line, checking quality of food - Support the line when busy, may have some shifts on the line Applicants must have at least 2 years experience in a BOH management position. What we provide: - Great hourly pay - Benefits - Bonus - Vacation Accrual - 5 closed holidays per year We would love to meet you! Send in your resume for review. Whisknladle Hospitality started simply with the serendipitous meeting of one talented chef [Ryan Johnston] and one young entrepreneur [Arturo Kassel] in 2006. Convinced that what San Diego needed was a farm-fresh restaurant that served from-scratch cooking without all of the fine dining fuss, the pair opened Whisknladle in the heart of La Jolla in 2008. This back-to-basics approach to cooking - or gourmet comfort food - has firmly planted Whisknladle in the hearts of locals and tourists alike. We continue to live by believe that good food made simply is the most important aspect of each of our restaurants.

DUTIES & RESPONSIBILITIES: Assist the Executive Chef in maintaining food quality and brand presentation standards Ensures that stations are properly set up and broken down during each shift Ability to run and lead kitchen person through training and kitchen knowledge Responsible for all kitchen operations in the absence of the Executive Chef Is a team player and leads by example Assists the Executive chef with maintaining high kitchen sanitation; guidelines are set by the Executive Chef and local health department Assists the Executive Chef with daily specials Assists the Executive Chef with daily ordering and receiving of outlet products Monitors and has hands on control of daily food production Conducts daily walk through of the entire kitchen to ensure all products are labeled, dated and stored properly Has the ability to work all stations in the kitchen if needed Assists Executive Chef with daily staffing needs Assists Executive Chef with all disciplinary action taken Demonstrates an understanding of company rules and procedures and communicates with the HR team when necessary The ONE Group is a global leader in the hospitality industry and the creator of the international restaurant brand STK. In addition to developing and operating upscale, high-energy restaurants and lounges, The ONE Group provides a signature turn-key food and beverage service - ONE Hospitality - for hotels, casinos, and other high-end locations across the globe.

Trendy Italian Restaurant in search of a sous chef and line cook (s) Compensation: Salary and/ or $15.00 to $20.00 per hour depending on ability and experience Employment type : full-time Line Cook - High Volume Italian Restaurant compensation: Salary and/ or $15.00 to $18.00 per hour depending on ability and experience employment type: full-time The restaurant needs experienced line cooks / Prep Cooks to join our kitchen team in Newport Beach. THE REQUIREMENTS: • 2-4 years proven experience in a restaurant of similar cuisine and elevated service style • Knowledge of and experience with Italian cuisine a must • Open availability (including days and nights, weekends [Saturday and Sunday] ) • Passion for hospitality, food & beverage and openness and willingness to learn • Self-starter, strong initiative • Able to read recipes and follow instructions • Strong organizational skills • Clean work habits and strong attention to detail • Resourceful and well-organized with a sense of urgency • Personable, outgoing and energetic team player with a positive attitude • Ability to think quick on their feet and multi-task in a fast paced/demanding environment • Ability to communicate effectively • Good communication skills - bilingual spanish/english a plus • Respectful Both full-time and part-time positions. Bring resume to address below. Location: Della Terra Restaurant 7675 Beverly Blvd Los Angeles, CA 90036 Monday 12pm - 6pm Tuesday 12pm - 6pm Wednesday 12pm - 6pm Thursday 12pm - 6pm Friday 12pm - 6pm Saturday 12pm - 6pm Sunday 10am - 6pm Walking into Della Terra is like walking into a Tuscan trattoria. You are immediately enveloped by the warm lighting and inviting smells emanating from the Italian wood burning oven and the secret recipe pizza cooking inside of it. The decor is a unique blend of New York sophistication and California casual while the patio provides the refreshing garden experience of a country villa. Della Terra is a place where fine italian food, good friends, and a good time can truly come together in an elegant, yet comfortable atmosphere.

Overview SOUS CHEF OPPORTUNITY A JOB HANDCRAFTED JUST FOR YOU At North, creating and serving crave-worthy food is our passion. We believe every moment a guest spends with us should be one that is worth savoring. From front of the house to back of the house, we work together every day to raise the bar on delivering the perfect handmade North experience. If you're ready to bring your talent and passion to a place where it will be nurtured and rewarded, it's time to go to North. As the Sous Chef you will… Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, scratch kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe Employee Referral Program View all of our videos here.