810 jobs found

Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. * Promote the Accident Prevention Program to minimize liabilities and related expenses. * Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. About Us In the urban village of Rosslyn, Le M?ridien Arlington is centrally located among top destinations in the Washington, D.C. region. This stylish boutique hotel is also close to numerous restaurants, shopping options, and corporate offices. Amuse boasts innovative Italian cuisine as well as an inviting terrace with close views of the Potomac River. Meanwhile, Amuse Bar is a sophisticated setting for lounging and enjoying signature cocktails and renowned wines. Our 154 engaging guest rooms and suites provide ample space for business, leisure, or an intersection of the two. Le Meridien Arlington inspires its artists to savor the culture and enjoy the offerings of its local area. Together with competitive benefits programs to include the tuition reimbursement program and employee assistance program, creative and health initiatives, our artists collaborate together to cultivate and make new experiences come to life. Qualifications Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Unit Description Are you a cook looking for career growth? We have an opportunity for you! Sodexo Corporate Services is looking for a Sous Chef to join our team at Virgin Atlantic Club House at Logan Airport! Virgin Atlantic has 2 flights leaving from Logan Airport, one at 8am and the other at 6:15pm. The Club House does Breakfast and Dinner only. We are looking for Sous Chef to prepare breakfast only! This is a hands on role! Hours of this position is 3am to noon. Schedule will be either Sunday-Thursday or Tuesday-Saturday. Additional duties may include ordering and inventory. Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible. Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, a world leader in Quality of Life Services! Position Summary Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalentSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Qualifications & Requirements Basic Education Requirement - High School Diploma, GED or equivalentSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Do you want to be part of the exciting revitalization of Detroit? Aparium Hotel Group is looking for a Sous Chef that shares our vision for a new Detroit, an entrepreneurial spirit, and a passion for celebrating the community through arts, events and food. The Foundation Hotel is at the forefront of the renewal of the Motor City. A transformation of the former Detroit Fire Department Headquarters and adjacent Pontchartrain Wine Cellar building, The Foundation will be the top hotel in the market with authentic inspiration, design, and programming that respects Detroit's past, yet is looking forward through its revival. The food and beverage programming includes a three-meal restaurant and bar with approximately 200 covers positioned to be among the top restaurants in the region. The hotel's restaurant presents iconic New American cuisine, and with space that serves as an incubator for culinary students, up and coming chefs and visiting culinary influencers. The elevated bar program focuses on collaboration with Michigan breweries and distillers. The hotel features approximately 4500 square feet of meeting space, including a rooftop ballroom and a unique podcast studio. The 100-room hotel opened on May 15, 2017. Aparium Hotel Group has a strong point of view on translocal hospitality - delivering communal experiences unique to each location. We believe in intuitive service, empowering our associates to deliver unique experiences for guests. As a member of the Culinary team, you will be part of a hotel unlike anything else in the area. In this unique role, the Sous Chef will be involved in planning, such as team recruitment and department set up. Ready to find out more? Job Requirements: Possesses a strong background/knowledge of classic French technique Motivates and coaches all associates on the Kitchen's food production team to ensure that all established standards are met Completes mis en place and sets up station for banquets, breakfast, lunch, and/or dinner service Checks pars for shift use, out-of-stock items or possible shortages Assists in setting up plans and actions to correct any food cost problems Ensures correct preparation and presentation of a consistent level through production and demonstration Controls labor and operating expenses Ensures sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance Utilizes checklist before and after each meal period Constantly recommends service and product improvement regarding all aspects of the menu, ingredients, preparation and execution Manages the daily ordering process Additional Requirements: Good reading, writing and oral proficiency in the English language College degree preferable 3-5 years previous experience in multiple culinary/food and beverage department head positions Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting Computer literate Lead by example and foster mentoring relationships Outstanding verbal and multi-tasking skills Excellent knowledge of food, wine and cocktails Teamwork: Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate Partake in a positive work ethic and surrounding environment Standards: Able to work alone without direct supervision Demonstrate high degree of drive and determination Constantly recommend service and product improvement to better the operation Attend all required meetings Follow proper payroll and uniform procedures Properly handle and report associate and guest accidents Maintain complete knowledge of and comply with all departmental policies/service procedures/standards Assist with responsibilities and duties in other departments and as assigned by management Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel Work Environment: Standard restaurant setting Standard kitchen setting Standard Event setting Standard Room Service setting Physical Demand: Positions Continuous standing and walking Negotiating wet tile floor and steps Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins Forces Trays weigh 25lb. Carts: 250 lbs. (12-20 lbs. of push/pull force required) Hot box: 20 lbs. Banquet Tables Banquet Chairs Repetitions Standing and walking is continuous for 4-5 hours at a time Lifting and carrying 25 lb. tray, crate or box is occasional Negotiating varied floor surfaces is continuous Carrying over shoulder is occasional Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks Pushing Room Service cart continuous Lifting and carry hot boxes continuous Rolling and/or carry Banquet tables continuous Carrying stackable banquet chairs by loading the cart continuous Sensory Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea) Excellent speech and hearing to interact with guests Excellent sight for completion of paperwork Aparium Hospitality Services, LLC does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The Detroit Foundation Hotel is a smoke-free, drug-free facility, and equal opportunity employer. ?

Overview "IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career. Responsibilities Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Examples of Duties, include but are not limited to the following: 1. Oversee production and assist with the preparation of food.2. Create and revise all basic recipes with Chef de Cuisine.3. Act as liaison with restaurant managers and serving staff.4. Monitor occupancy forecasts to minimize waste and spoilage.5. Arrange and organize culinary staff for outside catering and buffet attendance.6. Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.7. Ensure all stations are properly set prior to service and make the necessary corrections if needed.8. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.9. Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.10. Schedule labor force and assign work for efficient use of equipment and personnel.11. Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.12. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.13. Perform other related duties as assigned. Qualifications Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. High school education or equivalent. Culinary or apprenticeship program preferred. Relevant experience in a high quality, high volume, and multi-unit operations preferred. Two years supervisory experience preferred.

Austin Proper Hotel & Residences is seeking an Executive Sous Chef. This 32-story modern high-rise will include 244 rooms and a limited collection of 99 branded luxury residences and penthouse for sale. Amenities include two rooftop pools, wellness center and spa and three food & beverage destinations driven by McGuire Moorman Hospitality. The Executive Sous Chef will work with the Executive Chef, Hotel General Manager, Director of Food & Beverage and all partners in the opening of hotel to prepare and open multiple restaurants, Bars, Banquets, and In Room Dining. Responsible for culinary operations and management of a culinary staff and heart-of-the-house employees. Responsibilities Assist the Executive Chef in overseeing all culinary operations Responsible for providing guidance and direction for day-to-day operations Direct oversight of the hiring, training, coaching, development, and discipline for culinary staff Plan and manage the procurement, production, preparation, and presentation of food in the hotel in a safe, sanitary, and cost-effective manner Understand all job requirements for culinary team and be able to perform duty as necessary Ensure compliance with food handlers and sanitation standards Maintain complete knowledge of and comply with all departmental policies, procedures, and Brand standards Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, Human Resources/Colleague paperwork, Standard Operating Procedures, safety and sanitations checklists, and ordering and inventory documentation Qualifications Minimum 3 years of culinary experience in a similar Leadership position Strong leadership skills to manage and motivate the team Excellent organizational and planning skills Excellent communication skills Good financial awareness Accountable and resilient Company Overview Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the "best of the best" from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Salary Competitive Schedule Full Time Location 202 Nueces St, Austin, TX 78701, USA Required skills Fast-Paced Experience Culinary Degree/Training management

Here's To Your Journey with W Hotels ? Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.? We share our guests passions, providing insider access to whats new and whats next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If youre ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels. ? ? The W Austin, located at 200 Lavaca St, Austin, Texas, 78701 is currently hiring a Trace Restaurant, W Austin Hotel, PM Sous Chef. Responsibilities include: ? ? 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 associate 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 Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Informs purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and associates as necessary. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. ? Supporting Management of Kitchen Operations 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. Demonstrate appropriate behaviors. Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work. Establishes and maintains open, collaborative relationships with associates and ensures associates 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. Leads shifts while personally preparing food items and executing requests based on required specifications. ? Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Sets a positive example for guest relations. Empowers associates to provide excellent customer service. Strives to improve service performance. 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. Assists in development of 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 associate time and attendance. Trains associates in safety procedures. ? 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 (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment). ? Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, DiversityInc and Great Places to Work Institute, among others. Visit to learn more about our workplace culture and career opportunities. Chat, engage and follow us on social media. on Snapchat So, we ask, where will your journey take you? - 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. Refer Job Description

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

Flagship is the premier vendor contracted to manage the culinary services for our client, the largest social media company in the world. We are looking for a SOUS CHEFS & Jr. Sous Chefs with a vast experience working with international and regional cuisines in a high food production environment. Must be a passionate Manager that can lead a staff of 35 team members in creating daily changing menus.The ideal candidate will be responsible for fostering the company's philosophy of hosting an excellent learning environment with the highest degree food quality without compromising the respect of our staff. We foster a fun and exciting environment and our staff is our top priority alongside quality and safety.Essential Functions Responsible for food production according to recipes/directions. Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. 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. Responsible for ongoing training and professional development of staff members. Effectively communicates to management to ensure effective and efficient operations without issue. Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc. Sets operational goals and follow-up plans for the work unit. Ensures compliance with inventory procedures. Maintains food quality standards for the café. 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 monthly housekeeping, food safety and sanitation and facility reviews personally to improve café standards of kitchen team and to correct deficiencies on a timely basis. Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelinesThese are a few perks of what we offer our employees: Above industry pay Monday-Friday schedule/Weekends OFF!!! 11 Paid Holidays Medical, Vision, Dental, FREE Accrued sick and vacation 401k -portion company match Free uniforms Yearly performance reviews Yearly bonus structure Great Growth opportunitiesFlagship was founded in 1988 as a one-person startup dedicated to delivering first class commercial janitorial services in the Silicon Valley. Today, we are an industry leader and offer a broad array of facility maintenance and management services to a wide variety of industries including major universities, leading high-technology and bio-pharma firms, government and defense contractors, municipal facilities, and some of the biggest airports in the country.Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • 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. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and 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. 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.

Executive Sous Chef The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests. Responsibilities * Oversee recipe standardization * Ensure plate presentation is correct and consistent * Maintain inventory levels and assist Executive Chef with food and labor costs * Maintain a well-organized kitchen in a clean and safe manner Job Qualifications * Culinary school graduate * Two years experience in supervisory position * Understanding of a la carte and banquet revenue generation * General knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expenses * Technical literacy, including Microsoft Office, payroll management and point of sale systems * Bilingual (English - Spanish) communication ability preferred. (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.) Executive Sous Chef The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests. Responsibilities Oversee recipe standardization Ensure plate presentation is correct and consistent Maintain inventory levels and assist Executive Chef with food and labor costs Maintain a well-organized kitc

Description Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Always maintain positive guest relations. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Review the daily activities; check the following: House count Forecasted covers for each outlet Catering activity Purchases Meetings Appointments VIPs/special guests Establish the day's priorities and assign production and prep task to staff to execute. Review daily specials and offer feedback to Sous Chefs. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. Review weekly schedule to control labor. Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specified food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that use records, production schedules, plating guides, photographs are current and posted. Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and plan to ensure that items do not run out. Ensure that F&B Service Staff are informed of non-available items and amount of available menu specials throughout the meal period. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write use records. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards. Conduct scheduled performance appraisals. Interview and hire new personnel according to Hotel policies and standards. Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. Document pertinent information in the log book and follow up on items notated during other shifts. Plan and conduct monthly departmental meetings. Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings. Return business telephone calls. Answer correspondence. Research local farm products, new suppliers, special markets. Attend gourmet shows, food and wine meetings. Perform at special events and off-premise functions. Schedule and conduct month-end inventories. Prepare menu analysis and recipe costing. Daily/weekly walk through/ kitchen maintenance/sanitization No eating on the work station Other Duties All Pathfinders are required to fully comply with hotel and departmental rules, regulations and policies for the safe, secure, effective and environmentally friendly operation of the hotel facilities. Examples include, but are not limited to lost and found procedures, emergency procedures, recycling efforts, etc. Attend and participate in all hotel and/or departmental meetings, training sessions and other information meetings. Regular attendance in conformance with hotels standards is essential to the successful performance of this position. Comply with hotel grooming standards for both uniformed and non-uniformed associates. Comply with hotel service and behavioral standards towards our guests, vendors and fellow colleagues, including, but not limited to ensuring proper phone etiquette, courteous and respectful behavior and maintaining a friendly and positive attitude. Perform all other duties as directed by management that are consistent with the policies and procedures of the hotel. See Job Description

Overview Nashville Hotel The Omni Nashville Hotel was specially created to be an authentic expression of Nashville's vibrant music culture. Across from the new Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city's distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville. The Omni Nashville Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Nashville may be your perfect match. Job Description To provide technical and administrative assistance to the Barlines Chef and ensures effective operation of the kitchen and food production outlets. Responsibilities Utilize a hands-on approach to training and developing kitchen staff. Responsible for efficient food and labor cost. Ensure that all services provided achieve the established standards, within the agreed budgetary controls. Responsible for overseeing equipment maintenance and safety in all food service areas. Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge. To provide technical and administrative assistance to the Barlines Chef Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment. Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees. Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed. Control food safety and sanitation with in the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service. Communicate with food and beverage managers and Director of Food & Beverage on all issues and activity. Oversees and participates in food production. Able to expedite and perform all station or line cook functions. Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines. In conjunction with the Barlines Chef and Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications. Works with staff on mise en plas and checks each station for completion and quality prior to service. Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach. Maintains a positive attitude and positive, inspiring, motivated, kitchen environment. Able to develop recipes, food cost analysis and menu development. Fluent in all areas of food safety and health department as determined by the Tennessee Department of Health and corporate mandated ECOSURE. Involved with work and work related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation. Capable of being described by others as passionate about work, food and people. When speaking about work, others in the kitchen and department are excited about what you have to say or demonstrate. Qualifications Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen with a minimum one year kitchen supervisory experience. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills. Candidate must be creative and up to speed on new concepts and food trends. Computer literate and detail orientated is a must. Must have basic mathematical skills and be able to create and understand financial reports. Must have experience managing payroll and scheduling. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Serve Safe certified food manager. Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . End of Job Description #IND123 We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristics protected by law. The following link provides more information regarding the Federal laws prohibiting discrimination in employment: EEO is the Law - Notice of Applicant Rights Under the Law If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .

Company Info Delivering Hospitality, Creating Value, Every Customer, Every Time Davidson Hotels & Resorts is one of the largest and most successful independent hotel management companies in the industry. The combined experience of our team represents a breadth and depth of expertise that is unmatched, and we believe our people are the cornerstone of our success. We are committed to making Davidson a great place to work and provide the foundation for building successful careers. If you share our passion for delivering hospitality where details matter, apply today to join our team! Established in 1974, Davidson Hotels & Resorts is a leader in the hospitality industry and a rapidly growing hotel company. We offer full service hospitality management, development, acquisition, accounting, and consulting expertise for the lodging industry. Our portfolio of hotels is focused on 3 and 4 star properties such as Hilton, Embassy Suites, Doubletree, Renaissance, Marriott, Westin, Sheraton, Hyatt Regency, and impressive Independent and Select Service Hotels. Property Info Opening Fall 2019 - Margaritaville Hotel Nashville will be a hip, island riff on Nashville's diverse music scene. The rich history and musical legends of Nashville are artfully woven with the understated comfort of a tropical escape creating a unique hotel experience with urban latitude and island attitude. Like no other hotel in the city, Margaritaville Hotel Nashville will be your home port for getting out there and living everything this iconic city and vibrant SoBro Neighborhood have to offer. Offers an escape with the resort-like design and thoughtful amenities. Position Info Davidson Hotels & Resorts is one of the largest and most successful independent hotel management companies in the industry. The combined experience of our team represents a breadth and depth of expertise that is unmatched, and we believe our people are the cornerstone of our success. We are committed to making Davidson a great place to work and provide the foundation for building successful careers. If you share our passion for delivering hospitality where details matter, apply today to join our team! The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with Davidson's policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef. QUALIFICATIONS: College degree or certification in culinary field/hospitality field preferred. Minimum 2 years kitchen management experience required in both a la carte & banquet operations. Minimum 5 years cooking experience. Food/Beverage Service Worker Permit, where applicable. Ability to communicate effectively with the public and other Team Members. Read, write and speak and understand English. Ability to understand financial goals and accomplish them. Ability to work extended hours when business necessitates. Meet minimum age requirement of jurisdiction. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hotels & Resorts is a drug free workplace. Pre-employment drug test and background check required. [see description] DHRIC042019

Sous Chef The 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 Chef Job 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) At least 2 Years Culinary experience and a passion for cooking

Executive Sous Chef At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton. ? The Ritz-Carlton, Bachelor Gulch, located at 0130 Daybreak Ridge, Avon, Colorado, 81620 currently has the following opportunity: Executive Sous Chef() : Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees'' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 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. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand''s safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and 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. ? Connect with us on social media to keep up to date on The Ritz-Carlton news, learn more about our culture, and engage with the Careers team on Facebook. Join The Ritz-Carlton Ladies and Gentlemen. The Art and Soul of Hospitality. - The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Refer Job Description

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 validation Speak 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 necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go 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 skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we ve built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Associated topics: commercial, commercial kitchen, corporate kitchen, culinary school, kitchen, pizza chef, salad chef, service, sushi chef, tavern

BASIC JOB FUNCTION: The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. RESPONSIBILITIES: 1. Assist the Executive Chef in hiring, training, supervising and scheduling of associates. 2. Prepare, cook and present food in accordance with productivity standards, cost controls, and forecast needs. 3. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. 4. Assist in creating and implementing new menus. 5. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. 6. Enforce safety procedures and cleanliness standards throughout the kitchen including walk-in and reach-in boxes. 7. Special projects and assignments by the Executive Chef for continuous improvement. 8. All other duties as assigned. 1. Culinary Certification preferred 2. 3-5 years of experience as a Sous Chef, hospitality experience preferred. 3. Extensive knowledge of menu development, insight in marketing and cost and wage controls. 4. Thorough knowledge of food products, standard recipes and proper preparations. 5. ServSafe Certification required We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.

Unit Description Sodexo Healthcare has an exciting opportunity for a Sous Chef for Methodist Hospital of Southern California. This is an opportunity for an innovative and creative chef who thrives in a fast-paced environment. As the Sous Chef you will assist the Executive Chef with overseeing planning, ordering, scheduling, supervising, training, food preparation and execution with a focus on excellent customer experience delivery. The ideal candidate will possess a true passion for professional cooking and is career driven and self-motivated. The successful candidate will possess the ability to strive in a fast-paced environment while sharing responsibility for all food operations including patient trayline, retail and catering. We are looking for candidates who will: understand that flavors and consistency are key drivers of the corporate dining experience in all food offerings and is just as passionate about producing the best hamburger as preparing the most complex catered event. provide proper, forthright, and timely communication and direction to both the client and culinary team as well as show unwavering attention to detail. partner with the catering supervisor & front-of-house staff on all food production. ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. interact enthusiastically with the client and is available for consultation on menus for special events. be a motivator committed to professionalism and staff development through hands-on training and coaching. The ideal and successful candidate has: a hands-on approach, who cooks and directly supervises the production of items that require skillful preparation. an organized and detail-oriented approach without an ego driven approach. a proven ability to help lead, and mentor a strong team and keep them engaged. the ability to institutionalize standards and consistency techniques for food preparation and presentation that will ensure a high quality product is consistently delivered timely. a positive, high energy personality and is up for a challenge with creative ideas and a willingness to collaborate with a diverse team. Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance ... every day. Apply Now! Are you ready to start your Sodexo career? Apply now! Not the job for you? At Sodexo, we offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs. Connect with this recruiter on LinkedIn or Twitter Please visit the Sodexo Network with Us page and consider signing up for our Career Connections eNewsletter Position Summary Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalentSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Qualifications & Requirements Basic Education Requirement - High School Diploma, GED or equivalentSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Sacramento Marriott Rancho Cordova is seeking a Sous Chef to join our great team and enjoy all the benefits of our exciting hotel environment. The Sacramento Marriott Rancho Cordova provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. JOB OVERVIEW Responsible for the entire operation of the Formaggio & Banquets kitchen in the absence of the Executive Chef. Responsible for the overall operation of food production for Formaggio & Banquets to include, but not limited to, maintaining food quality and presentation standards, training of cooks, control of food safety and employee duties. REPORTS TO Executive Chef WORK HOURS Associate will be required to work day/and or evening shifts, both weekdays and weekends if necessary. EDUCATION/EXPERIENCE - Must have 3-5 years line cook experience in an upscale restaurant. - Previous supervisory experience required. - Culinary degree preferred or equivalent combination of education and experience. - Relevant military experience in a comparable capacity. ESSENTIAL SKILLS - Understand the mission, vision and game plan of the hotel. - Strong leadership skills and has the ability to apply them. - Establish goals and objectives to improve the department. - Ability to understand Guests service needs. - Ability to be well organized, maintain concentration and complete all work assigned. - Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions. - Ability to converse calmly with irate Guests, co-workers or supervisors in sometimes tense situations. - Ability to perform job functions with minimal supervision. - Ability to work cohesively with co-workers and other departments as part of a team. Ability to build morale and spirit. - Ability to adhere to work schedule and arrive on time in a neat and alert condition and adhere to company dress standards. - Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation. - Ability to meet or exceed productivity and performance standards and complete tasks as assigned by supervisor or manager. - Ability to take and give direction. - Ability to interact with people beyond giving and receiving instructions, particularly in resolving complaints and problems. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES - Formaggio & Banquets kitchen operations. - Know all menu items and enforce the proper preparation and presentation on all items daily. - Know all procedures and menus for all meal periods, breakfast, Sunday Brunch, lunch and dinner. Know all breakfast buffet & Sunday Brunch procedures and occasionally work with the buffet cook to train him/her and ensure quality. - Place the proper orders for supplies as directed by the Executive Chef. Maintain the proper pars of all items. - Food Safety: - Maintain all food safety procedures as required by Sacramento County and by Marriott standards. - Keep proper usage, cooling and reheating records. - Take ownership of the cleanliness of the Formaggio & Banquets kitchen and the condition of the walk-ins. - Must take the Servsafe course and pass the test to be certified. - Assist the Executive Chef in the control of food and labor costs. Control the amount of prep done. Send cooks home when they are not needed. - Staff Management - Hold a pre-shift meeting with staff prior to reporting to stations in the absence of the Executive Chef. - Be prepared for each daily activity and review any variations with management and staff. Ensure correct staffing during peak periods and high occupancy. - Plan, assign and direct work of associates. - Monitor the performance of associates on an on-going basis and provide feedback. Write performance reviews for staff members supervised with input from the Executive Chef. Reward, discipline and document associate performance and provide timely counseling. Address associate complaints and resolve problems. - Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff. - Select qualified, goal and service oriented individuals and develop these individuals with clear guidelines to associates. - Ensure staff is properly groomed and uniformed at all times. - Ensure work area cleanliness is maintained at all times. - Prepare and post weekly schedules in accordance to guest needs and staff availability in the absence of the Executive Chef. - Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel. - Conduct frequent hospitality audits to ensure the staff are conducting themselves in the manner appropriate for the department. Ensure Service Excellence Standards are in place. - Be a Team Player and encourage the teamwork attitude among staff. Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws. - Prepare payroll on a daily basis. - Promote open channels of communication between all hotel departments. - Assist the Executive Chef in the training all new employees, and on going training of existing employees, including cross training for all positions. Use employee training documentation to record all areas of training completed and turn them into Human Resources to be included in the employee file. - Ensure all associates are safety conscious and trained in safe work practices. - Have a thorough knowledge of and comply with hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures. ADMINISTRATIVE - Assist Executive Chef in holding department meetings and attend inter-departmental meetings in the absence of the Executive Chef. - Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction. - Route associate commendations received from guests to the person responsible for assembling the daily packet newsletter. - Notify management of any pertinent information related to shift activities. - Follow supervisors instructions and completes other duties as directed or assigned. - Assist in safety and maintenance by tracking items in GXI for relevant department. SECONDARY JOB DUTIES - Conduct inspections of work areas regularly and address items that need attention. - Monitor departmental, payroll and supply expenses in accordance with budgetary goals. - Determine the requirements for and the follow up on special groups, VIPs, etc. - Maintain close control and inventory of uniforms, supplies, and equipment. WORKING CONDITIONS Safety Requirements: slip resistant shoes. Exposure to chemicals, noise, vibrations: Exposure to basic cleaning supplies; moderate noise conditions of a kitchen. Operation of equipment/tools/vehicles: Equipment to include computers and printers, 10 key calculator, telephone, fax, copier, etc.; occasionally will drive company van. Work is mostly indoors, protected from weather, but not necessarily inside temperature changes. Some work is outdoors and/or at off-site facilities. The Sacramento Marriott is an equal employment/affirmative action employer. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to or call to let us know the nature of your request.... Behaviors Team Player: Works well as a member of a group Loyal: Shows firm and constant support to a cause Enthusiastic: Shows intense and eager enjoyment and interest Dedicated: Devoted to a task or purpose with loyalty or integrity Education High School or better. Licenses & Certifications ServSafe Skills Time-Management Novice Teamwork Novice Organized Novice Problem Solving Novice Multi-Tasking Novice Microsoft Office Novice Detail Oriented Novice Decision Making Novice Critical Thinking Novice