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The Following Positions are now open: ? Executive Chef ? Dining Room Manager ? Sous Chef ? Server ? Shuttle Driver The Lodge at Breckenridge, managed by Guest Services, is now hiring Full-time, Seasonal Shuttle Drivers. AM and PM shifts available. Candidates must have a clean driving record, a great hospitality and customer service attitude, and the ability to assist with other departments as needed. This position pays an hourly wage plus tips. Job Summary: The Driver will transport guests and their luggage from designated parking area to resort, and from resort to several resort offered amenities. Additionally, the Driver will need to assist passengers in loading, unloading and/or carrying their luggage. $500 Bonus after the first 90 days of work Amazing Views, Unsurpassed Service and an Awesome Team Environment! We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities. recblid kt69heob74s17825hgg0pxkkoqtx6x

SUMMARY ABOUT US WHERE YOU START IS ONLY THE BEGINNING Clydes Restaurant Group (CRG), a family of 12 distinctive restaurants and bars, we believe it is more fun to eat in a saloon than to drink in a restaurant. Our menus are rapidly changing, driven by local and fresh ingredients. Clyde's began sourcing locally 30 years before farm-to-table was a phrase people understood. Our beverage program is a model for the saloon business with evolving offerings of liquor, beer, and wines selected by an active committee of managers and employees. CRG was recently recognized by The Washington Post as one of the top 150 places to work in DC based on an employee feedback survey. We pride ourselves on delivering great service and value to our guests in a fun and convivial atmosphere. We are looking for outstanding people who share our commitment to hospitality and strive to be an integral part of an extraordinary dining experience.Clyde's of Reston, opened in the thriving Virginia suburb, has been a part of Reston Town Center's evolution into a bustling business and shopping hub. If you are friendly, hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service in a fast-paced environment, join our team. WHAT WE LOOK FOR •Hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service•2-3 years experience as a Sous Chef preferably in a high-volume restaurant•Great verbal and written communication skills•Think and act creatively to provide guests with exceptional service and value•Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production•Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL BE DOING •Directs kitchen staff in food handling practices, food preparation and production, and delivery•Inventories prepared foods and determines portion sizes and cooking specs for all menu items•Assists in monthly inventories: counting, weighing, recording and extending food items in storage•Monitors, prints out computer reports daily to review and control kitchen labor costs•Delegates food preparation assignments to kitchen line•Checks quality of all prepared foods by taste, temperature, portioning and appearance•Demonstrates food preparation assignments to kitchen line personnel•Expedites food order from kitchen stations to dining rooms•Conducts menu class for each meal period•Writes and presents Performance Appraisals to cooks and other line personnel•Trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils and machinery; assigns and enforces weekly operational goals for kitchen staff•Writes work schedules for prep cooks and dishwashers and enters these schedules into the timekeeping system•Walks and inspects the facility, the equipment and machinery in compliance with safety, health and sanitation regulations; directs and assists personnel to correct any safety or health hazards; set maintenance schedule for complete repairs of kitchen equipment and machinery TEAM MEMBER RESPONSIBILITIES Courtesy, Dignity, and Respect for each other and for our guests; all the time, every time. For you to be a great member of the team, you must accept this as your top job responsibility. Practice Hospitality Regardless of position within the company, we expect all team member to constantly, and obsessively, practice hospitality to all. Contribute to Positive Morale When everyone practices support and enthusiasm towards each other, truly great things happen WHAT WE CAN OFFER YOU •Best-in-class classroom & on-premises training program•Paid Time Office, Sick Pay & Extended Medical Leave Benefits•Medical, Dental & Vision Insurance•50% off Discount at all Clydes Restaurants including 1 guest•Free Shift Meal•Limitless opportunities for career growth and advancement•Merit-based recognition and rewards•401k with generous match #clydescareers DESIRED CHARACTERISTICS

You hang out with us every weekend, why not work with us? At LOCAL Terry Ave, we look for and hire the best of the best, and those who want to join a fun atmosphere that focuses on creating amazing culinary experiences. LOCAL isn't just your local pub, it is a place where people are inspired and encouraged to be themselves. We reward performance and our business is founded on the philosophy of having a small line and tight brigade - at LOCAL we are all about QUALITY. Our customers say that we're pretty awesome. We think so too. Here's what we offer: A fun, engaging, high energy atmosphere Flexible schedules and competitive wages. Growth opportunities and a career path that is performance driven - We work hard and play hard The ability to acquire the knowledge, experience, and confidence you need to prepare for Red Seal Certification and then you Certified Chef de Cuisine. The option to participate in our in-store culinary competitions, quick-fire challenges, and black box challenges to drive the development of your culinary skills. A career which is challenging, engaging and one which is dedicated to culinary excellence and elevating careers. Are you Culinary Guru? Here's what we're looking for: An engaging personality. 1+ years of cooking experience. You are fun, engaging and dedicated to culinary excellence. Learning is your passion and are you are constantly mastering your 'guru skill-set. The ability and drive to excel in a fast-paced work atmosphere. You have a commitment to maintain a collaborative, supportive and positive work environment. If you're dedicated to the Hospitality Industry and want to work in a fast-paced, fun atmosphere then come knock on our door. Requirements *LOCAL Public Eatery is an Equal Employment Opportunity Employer*

Healthy Fresh Meals, a fast growing meal prep and catering company is hiring a Sous Chef to join our team. If you're a hard-working professional, detailed oriented, and dedicated to growing with us, don't hesitate to apply. Responsibilities Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff Ensure efficient, cost-effective operation and profitability of food production Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Assume the role as Executive Chef in his or her absence Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Assure kitchen personnel is trained in best cleanliness and sanitation practices Qualifications High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred Minimum 2-5 years cooking experience in a large volume, batch cooking and experience in a culinary leadership role Ability to communicate clearly with managers and kitchen staff Safe Food Handling Certification Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

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

The French Corner is one of the leading Catering Comapnies in the Houston area.. We are hiring a Sous Chef to join our team. If you're a hard-working professional, The French Corner is an ideal place to get ahead. Don't hesitate to apply. Responsibilities Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff Ensure efficient, cost-effective operation and profitability of food production Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Assume the role as Executive Chef in his or her absence Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Assure kitchen personnel is trained in best cleanliness and sanitation practices Qualifications Minimum 2-5 years cooking experience Ability to communicate clearly with managers and kitchen Safe Food Handling Certification

SUMMARY ABOUT US WHERE YOU START IS ONLY THE BEGINNING Clydes Restaurant Group (CRG), a family of 12 distinctive restaurants and bars, we believe it is more fun to eat in a saloon than to drink in a restaurant. Our menus are rapidly changing, driven by local and fresh ingredients. Clyde's began sourcing locally 30 years before farm-to-table was a phrase people understood. Our beverage program is a model for the saloon business with evolving offerings of liquor, beer, and wines selected by an active committee of managers and employees. CRG was recently recognized by The Washington Post as one of the top 150 places to work in DC based on an employee feedback survey. We pride ourselves on delivering great service and value to our guests in a fun and convivial atmosphere. We are looking for outstanding people who share our commitment to hospitality and strive to be an integral part of an extraordinary dining experience. Finding inspiration in the beauty and expanse of an adjacent 21-acre private nature preserve, Clydes Tower Oaks Lodge recreates all the outdoors-indoors allure of the Great Camps of the Adirondacks. If you are friendly, hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service in a fast-paced environment, join our team. WHAT WE LOOK FOR •Hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service•2-3 years experience as a Sous Chef preferably in a high-volume restaurant•Great verbal and written communication skills•Think and act creatively to provide guests with exceptional service and value•Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production•Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL BE DOING •Directs kitchen staff in food handling practices, food preparation and production, and delivery•Inventories prepared foods and determines portion sizes and cooking specs for all menu items•Assists in monthly inventories: counting, weighing, recording and extending food items in storage•Monitors, prints out computer reports daily to review and control kitchen labor costs •Delegates food preparation assignments to kitchen line •Checks quality of all prepared foods by taste, temperature, portioning and appearance •Demonstrates food preparation assignments to kitchen line personnel•Expedites food order from kitchen stations to dining rooms•Conducts menu class for each meal period•Writes and presents Performance Appraisals to cooks and other line personnel•Trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils and machinery; assigns and enforces weekly operational goals for kitchen staff•Writes work schedules for prep cooks and dishwashers and enters these schedules into the timekeeping system•Walks and inspects the facility, the equipment and machinery in compliance with safety, health and sanitation regulations; directs and assists personnel to correct any safety or health hazards; set maintenance schedule for complete repairs of kitchen equipment and machinery TEAM MEMBER RESPONSIBILITIES Courtesy, Dignity, and Respect for each other and for our guests; all the time, every time. For you to be a great member of the team, you must accept this as your top job responsibility. Practice Hospitality Regardless of position within the company, we expect all team member to constantly, and obsessively, practice hospitality to all. Contribute to Positive Morale When everyone practices support and enthusiasm towards each other, truly great things happen WHAT WE CAN OFFER YOU •Best-in-class classroom & on-premises training program•Paid Time Office, Sick Pay & Extended Medical Leave Benefits•Medical, Dental & Vision Insurance•50% off Discount at all Clydes Restaurants including 1 guest•Free Shift Meal•Limitless opportunities for career growth and advancement •Merit-based recognition and rewards•401k with generous match #clydescareer

Malone Workforce Solutions is hiring for a Sous Chef opening for one of their Hospitals in Louisville, KY. This is a great opportunity with a competitive compensation plan and fantastic benefits.Sous Chef Job Summary: Oversee kitchen operations while maintaining a safe and sanitary work environment for the staff Prepare or direct the preparation of meals in accordance with corporate programs and guidelines Upon permanent hire, Norton provides Health, Vision and Dental Insurance 4 weeks of paid time off yearly Pay: $19.13- $24.25/hr 3rd shift Sous Chef Requirements: Three years in food service industry Associate Degree Culinary Arts Sous Chef Desired Background: One year of management experience Associate Degree in Hospitality Management ServSafe Food Safety Malone Workforce Solutions is an Equal Opportunity Employer.

Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoters) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!).

Position Description: The Chef de Cuisine/Executive Sous Chef will be responsible for collaborating with the Executive Chef and Sous Chef in managing the development of menus, purveyor relationships, back-office management, and employee training. Work Performed: Meet with Executive Chef and Sous Chef to review assignments, anticipate business levels, changes, and other information pertinent to job performance. Assists Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and guests. Maintain cleanliness in compliance with company standards and Health Department guidelines. Assists Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items. Responsible for developing relationships with purveyors. Assists Executive Chef to create seasonally driven menus and procuring best quality product for all menu items. Takes lead in menu development: Sourcing, Menu Specs, Training, Receipt Input, Data input, and Menu Change Procedures Physical Requirements: Ability to stand and walk during 6 to 8 hour shifts. Ability to reach, bend, stoop, and wipe. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers. Ability to work in an environment that is subject to varying levels of heat and noise. Ability to work in a high pressure environment Company Benefits: Company paid medical and life Insurance, with additional 50% coverage for dependents Dental Vision Voluntary Life FSA Short Term disability insurance Paid vacation upon hire

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

Position Description: The Chef de Cuisine/Executive Sous Chef will be responsible for collaborating with the Executive Chef and Sous Chef in managing the development of menus, purveyor relationships, back-office management, and employee training. Work Performed: Meet with Executive Chef and Sous Chef to review assignments, anticipate business levels, changes, and other information pertinent to job performance. Assists Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and guests. Maintain cleanliness in compliance with company standards and Health Department guidelines. Assists Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items. Responsible for developing relationships with purveyors. Assists Executive Chef to create seasonally driven menus and procuring best quality product for all menu items. Takes lead in menu development: Sourcing, Menu Specs, Training, Receipt Input, Data input, and Menu Change Procedures Physical Requirements: Ability to stand and walk during 6 to 8 hour shifts. Ability to reach, bend, stoop, and wipe. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers. Ability to work in an environment that is subject to varying levels of heat and noise. Ability to work in a high pressure environment Company Benefits: Company paid medical and life Insurance, with additional 50% coverage for dependents Dental Vision Voluntary Life FSA Short Term disability insurance Paid vacation upon hire

Position Title: CHEF, SOUS Reports To: EXECUTIVE CHEF Become part of Restaurant Associates , a name that has been synonymous with exciting restaurant concepts and high quality foodservice for over half a century. RA is a New York City leader in the foodservice industry for some of the nation's premier museums, performing arts centers and corporate accounts. Restaurant Associates' commitment to upscale dining has led the way to develop successful culinary programs. If you share our belief in the value of delivering Superior Quality Food and Delivery Hospitality Excellence, we invite you to learn more about Restaurant Associates' dynamic select team of professionals. Come share your talents with one of the nations' fastest-growing, multi-million dollar organizations. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. The successful candidate may serve as the department head for culinary operations in the absence of Executive Chef. Duties include heavy food production of client meals and high level catering functions.Daily Operations for a 20, 000 square ft. Conference Center with panoramic views of the Charles River and Boston Skyline. Space has have 11 flexible meeting rooms accommodating groups of 10 to 400 for Conferences, award banquets, reunions, galas, weddings and high profile events on this well know Massachusetts Campus. Must be cooperative and willing to work with others. Must be neat in appearance and work habits, and has to comply with safety and sanitation regulations by law. Must adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Responsible for handling, preparation and storage of perishable products. Additional duties may include menu development, inventory, ordering, sanitation, and hourly associate management to include hiring, counseling, coaching and development. Additional related duties and special projects as assigned Qualifications: Degree in Culinary Arts is preferred or equivalent professional experience Minimum of 3 years related experience in upscale food service operations including 1 year at the management level Knowledge of food and industry trends with a focus on quality, production, sanitation, food cost controls, and presentation Must possess at least 1 year experience in menu development Ability to set up and distribute production sheets Supervisory, leadership, training, management and coaching skills Excellent communication skills both written and verbal Ability to multi-task as well as stay on task and concentrate with constant interruptions Prioritize and delegate tasks in a timely manner Maintain a positive attitude under pressure and motivate team Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Ability to lift, bend and carry up to 40 lbs. Knowledge of safe and sanitary food handling principles Conformity to the highest standards of personal integrity and ethical behavior ServSafe or Department of Health certification a plus Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates 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. Req ID: 335453 Restaurant Associates JULIA N DIXON SALARIED EXEMPT

Unit Description Sodexo at St. Lawrence Seminary High School located in Mount Calvary, WI has an opening for an energetic Sous Chef (this is an hourly positions) to lead kitchen activity and team to new heights! Today, St. Lawrence has grown into a thriving school with over 200 students. Boys from across the world come to be a part of our strong, proud tradition. The Sous Chef will oversee a kitchen operations and assist with a catering program at this all-boys residential high school where we serve breakfast, lunch and dinner. This hands-on position will manage a staff of 8-10 employees, working side by side with his/her team on daily food production. Creative and innovative culinary expertise is essential. As this role progress, other responsibilities may include menu planning, ordering, inventory, and ensuring HACCP compliance. Excellent customer service and client relations skills are a must!!! To learn more about St. Lawrence , please visit To learn more about how Sodexo can contribute to your Quality of Life Click Here . Connect with this recruiter on LinkedIn or Twitter . Please visit our Network with Us page and consider signing up for our Career Connections eNewsletter. Connect, Search and Apply all on the go with the Sodexo Jobs App! Available for smart phones and BlackBerry devices Click HERE . Check our Sodexo Culinary Website and microsite. Become a member of Sodexo Careers LinkedIn group at http:// linkd.in/Ut7ULI and join our Sodexo LinkedIn Culinary group. Position Summary Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Qualifications & Requirements Basic Education Requirement - High School Diploma, GED or equivalent Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

SUMMARY ABOUT US WHERE YOU START IS ONLY THE BEGINNING Clydes Restaurant Group (CRG), a family of 12 distinctive restaurants and bars, we believe it is more fun to eat in a saloon than to drink in a restaurant. Our menus are rapidly changing, driven by local and fresh ingredients. Clyde's began sourcing locally 30 years before farm-to-table was a phrase people understood. Our beverage program is a model for the saloon business with evolving offerings of liquor, beer, and wines selected by an active committee of managers and employees. CRG was recently recognized by The Washington Post as one of the top 150 places to work in DC based on an employee feedback survey. We pride ourselves on delivering great service and value to our guests in a fun and convivial atmosphere. We are looking for outstanding people who share our commitment to hospitality and strive to be an integral part of an extraordinary dining experience. Situated in one of the D.C. metro areas most stylish neighborhoods, Clydes of Chevy Chase recreates the romance of travel during the twenties and thirties through its interior design. If you are friendly, hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service in a fast-paced environment, join our team! WHAT WE LOOK FOR •Hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service•2-3 years experience as a Sous Chef preferably in a high-volume restaurant•Great verbal and written communication skills•Think and act creatively to provide guests with exceptional service and value•Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production•Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL BE DOING •Directs kitchen staff in food handling practices, food preparation and production, and delivery•Inventories prepared foods and determines portion sizes and cooking specs for all menu items•Assists in monthly inventories: counting, weighing, recording and extending food items in storage•Monitors, prints out computer reports daily to review and control kitchen labor costs •Delegates food preparation assignments to kitchen line •Checks quality of all prepared foods by taste, temperature, portioning and appearance •Demonstrates food preparation assignments to kitchen line personnel•Expedites food order from kitchen stations to dining rooms•Conducts menu class for each meal period•Writes and presents Performance Appraisals to cooks and other line personnel•Trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils and machinery; assigns and enforces weekly operational goals for kitchen staff•Writes work schedules for prep cooks and dishwashers and enters these schedules into the timekeeping system•Walks and inspects the facility, the equipment and machinery in compliance with safety, health and sanitation regulations; directs and assists personnel to correct any safety or health hazards; set maintenance schedule for complete repairs of kitchen equipment and machinery TEAM MEMBER RESPONSIBILITIES Courtesy, Dignity, and Respect for each other and for our guests; all the time, every time. For you to be a great member of the team, you must accept this as your top job responsibility. Practice Hospitality Regardless of position within the company, we expect all team member to constantly, and obsessively, practice hospitality to all. Contribute to Positive Morale When everyone practices support and enthusiasm towards each other, truly great things happen WHAT WE CAN OFFER YOU •Best-in-class classroom & on-premises training program•Paid Time Office, Sick Pay & Extended Medical Leave Benefits•Medical, Dental & Vision Insurance•50% off Discount at all Clydes Restaurants including 1 guest•Free Shift Meal•Limitless opportunities for career growth and advancement •Merit-based recognition and rewards•401k with generous match #clydescareer

Company Description Welcome to the Next Generation in Senior Living: The Springs Living Our purpose at The Springs Living is to change the way people think, feel and experience senior living. We've taken the time and care to create handcrafted communities for seniors and their families. We offer warm and inviting environments that enhance people's lives, and offer quality services and thoughtful support for seniors. Job Description service to our residents and families, we recognize that high quality food and dining service is a priority. The Sous Chef is responsible to work hand in hand with our Dining Services Manager to support the dining team in a professional manner, as well as set a superior example in culinary skills. The right candidate has serious commitment to flavorful food and plate presentation, is timely and efficient, and is open-minded, personable, and accountable. The Sous Chef will be responsible for overseeing kitchen staff development, production performance, and product ordering. A background in nutrition and special diets is extremely beneficial. We offer a friendly dedicated co-workers, a great schedule, and a solid career opportunity. Qualifications Must be able to pass a drug test and a criminal background check Good work ethic, organized, team player Additional Information All your information will be kept confidential according to EEO guidelines.

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: 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.

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.

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.

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.