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Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environmentEnsuring team members and managers adhere to established policies and proceduresAssisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUITTraining all new Team Members using TG Training Certification ProcessEnsuring Training Checklists are completed, uploaded and that Learning Platform trainings are completeEnforcing safe work behaviors to maintain a safe environment for both guests and Team MembersObserving/ assisting in progressive discipline and performance evaluationsAssisting Managers with running shifts with the ability to run the restaurant without supervisionAssisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentationDemonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsSupervising restaurant opening and closing proceduresAssisting in daily catering ordersCreating daily prep listCreating/ assisting in creating daily Specials per standardCompleting daily time editsPlacing Fish and Produce ordersAssisting with period end inventory, sanitation, food cost and food executionConducting line checks and overseeing kitchen checklistsManaging open repair items in R PlatformAssisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are:Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurantDemonstrated leadership skills, including coaching, directing and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveProficient in MS Office, Google Docs and Aloha Point of SaleProficiency in CTUIT, UltiPro and PeopleMatter is a plusExcellent written and verbal communication with a positive and outgoing personalityOngoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a stationary, seated position as needed (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V

AbaIs Seeking A Sous Chef Join OurLeadership Team!If you have a passion to learn and youre eager to grow your leadership skills, keep reading! Aba a high-volume restaurant in Fulton Market - is adding aSOUS CHEFto our kitchen team. Were looking for a team player who is experienced in high-volume production, running a kitchen, and meeting new challenges.Apply today!Requirements:2-3 years of Sous Chef experience in a full-service, upscale restaurantExperienced in running kitchen systems in a structured, systems-driven environmentSkilled in cooking in a high-volume kitchenAbility to communicate effectively with salaried & hourly teamsAbility to think on your feet and stay organized in a busy environmentNot ready to apply?Join Our Talent Network: TextLettucejobsto 51893 orClick Here!Aba is a Mediterranean restaurant with a rooftop patio located in Chicagos historic Fulton Market District. This is Chef CJ Jacobsons second restaurant with Lettuce Entertain You, and is an extension ofEma(mother in Hebrew) in River North. Aba, meaning father in Hebrew, incorporates a light style of cooking with a large emphasis on raw and cooked protein. The bar program is crafted by Lead Mixologist Liz Pearce and showcases rare Mediterranean-inspired wines and spirits.We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

Shaws Crab HouseIs SeekingASous Chef Join OurLeadership Team!Were looking for a Sous Chef whos eager to grow their career with a high-volume, established concept. Shaws Crab House offers experience with our casual oyster bar menu as well as the main dining rooms upscale menu.If youre eager to expand your culinary career with a systems-driven, high-volume environment and multiple menus then please apply and let us know why youre the right Sous Chef for Shaws! EOE. E-Verify.Requirements:2-4years of Sous Chef or KM experience in a full-service, upscale restaurantAbility to consistently execute production in a high-volume kitchenSkilled in leading and motivating their teamsDemonstration on strong organizational skillsAbility to work effectively in a systems-driven environmentExperienced with Seafood is a plus!Shaw's Crab House has been recognized as one of the leading seafood restaurants in the country, embracing seafood sustainability and developing our kitchen's 'farmer's market' approach. Shaws is actually two restaurants under one roof: the casual Oyster Bar, and the more upscale main dining room with over 40 fresh innovative and traditional seafood entrees (including crab, lobster, shrimp and sushi) as well aschicken, beef and pasta dishes.Not ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Acces

BeatrixIs Seeking A Sous Chef Join OurLeadership Team!If you have a passion to learn and youre eager to grow your leadership skills, keep reading!The Beatrix Division is growingand we are seeking aSOUS CHEFto add to the Streeterville team.Were looking for a team player who is experienced in high-volume production, running a kitchen, and meeting new challenges! At Beatrix, we feature local, seasonal ingredients and fresh flavor combinations to create an exceptional menu.If this lines up with the next step in your career, please apply today! EOE. E-Verify.Requirements:2-3years of Sous Chef experience in a high-volumekitchenExperienced in running kitchen systems in a structured, systems-drivenenvironmentSkilled in cookingAbility to communicate effectively with salaried & hourly teams, based on relationship & mutual respectAbility tothink on your feet and stay organized in a busy environmentNot ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals,complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location

Aramark at Kutztown University is Hiring! Join us for our open house hiring events! January 6th -January 10th from 9 am-7 pm South Dining Hall - Kutztown University 15200 Kutztown Rd, Kutztown PA. Both Full Time and Part Time positions available - Sous Chefs - Supervisors - Line Cooks - Grill Cooks - Food Service Workers - Catering Servers - Dishroom Workers - Chick Fil A Staff - Utility - Baristas Training, Uniforms, Benefits and Shift Meals provided. All qualified candidates must submit to an Aramark background check and three PA state background checks Aramark is an Equal Employment Opportunity/Affirmative Action employer - Minority/Female/Disability/Veteranrecblid qktplqi4aujd2hd4fek8td7p5dgrfk

Duties & Responsibilities: Select and develop menus, recipes and other requestsFollow directions and implement instructions from the Executive ChefContinuously create and oversee new menu optionsProactively identify opportunities to grow salesProvide outstanding customer service supportEnsure that all kitchen equipment is clean and professional in appearancePursue and complete directives with limited supervision Requirements: Culinary degree preferred2 or more years of experience in a culinary supervisory/lead positionExperience in a catering environment preferredAdaptable to changing business conditionsComfortable dealing with fast-paced environmentsBenefits: AVI offers: A family culture and atmosphereCompetitive compensationHealth, dental, vision, and life insurance for full-time team members401(k) with generous company matchPaid vacations and holidaysImmense training and growth opportunitiesWe conduct pre-employment drug testing. EOE

Pastry Sous Chef University of Notre Dame The University of Notre Dame ( ND.jobs ) is accepting applications for a Pastry Sous Chef . Applications will be accepted until 2/10/2020. Are you looking for a challenging position where you can show off your creativity? As a bakery member of a dynamic production facility, you will have the opportunity to produce high end pastries, desserts, breads and cakes. You will complete or assist in completing general assignments related to the scaling, mixing, cooking/ baking, assembly, and decorating of bakery goods through standards of service and hospitality, ensuring the Notre Dame Community and guests with the very best food and service. If you enjoy working in a fast paced environment and have great attention to detail, this position is for you! Come join a team that is dedicated to each other and the goal of providing excellent guest service. What's in it for you? Growth Opportunity Paid vacation, sick and holiday time Generous retirement package Free Transpo bus transportation with Notre Dame ID card Minimum Qualifications: High School Diploma or GED 3-4 years of Pastry experience Ability to become an ACF certified Pastry Chef Must pass ServSafe certification Lead/ Management experience Preferred Qualifications: Baking and Pastry Degree or Diploma Experience with yeast breads, laminated dough, and quick breads is a plus. ABOUT NOTRE DAME: The University of Notre Dame, founded in 1842 by Rev. Edward F. Sorin, C.S.C., of the Congregation of Holy Cross, is an independent, national Catholic university located in Notre Dame, Ind. For the fifth consecutive year, the University of Notre Dame has received Honor Roll distinctions as one of the top 10 higher education workplaces in the country in the Chronicle of Higher Education's annual "Great Colleges to Work For" survey...and we are proud of it! This appointment is contingent upon the successful completion of a background check. Applicants will be asked to identify all felony convictions and/or pending felony charges. Felony convictions do not automatically bar an individual from employment. Each case will be examined separately to determine the appropriateness of employment in the particular position. Failure to be forthcoming or dishonesty with respect to felony disclosures can result in the disqualification of a candidate. The full procedure can be viewed at facultyhandbook.nd.edu/?id=link-73597. Equal Opportunity Employment Statement The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and is committed to building a culturally diverse workplace. We strongly encourage applications from female and minority candidates and those candidates attracted to a university with a Catholic identity. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and requires affirmative action by covered contractors to employ and advance veterans and qualified individuals with disabilities in compliance with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). APPLICATION PROCESS: Please apply online at to Job # S19867 . For additional information about working at the University of Notre Dame and various benefits available to employees, please visit hr.nd.edu/why-nd . The University of Notre Dame supports the needs of dual career couples and has a Dual Career Assistance Program in place to assist relocating spouses and significant others with their job search. Copyright 2017 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-826dd2a006c8d34ea9e47269c7c6933a A typical day includes: Directly lead culinary team for bakery and pastry items Assist and manage pastry and dessert prep, production, and presentation. Set daily priorities Assist in writing schedules, recipe cards, plating guidelines, etcThis opportunity is part of the Notre Dame Service Family. Notre Dame was built to serve others. When you join our service team, you carry on that tradition. We are growing, grow with us! To learn more visit servicefamily.nd.edu.

Overview Are you an outgoing, dynamic individual, passionate about hospitality and great food? We are looking for an enthusiastic, motivated Sous Chef to join our team and make a real difference in our guest's experience! This position is the perfect opportunity for a confident experienced individual with a great understanding of how to deliver fantastic hospitality through amazing culinary creations which will amaze our guests! We are seeking a team player who is ready to go the extra mile on every occasion to delight and astound our guests, and someone who will always look for opportunities to improve our service. Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Key Responsibilities Providing professional leadership, development and direction to kitchen staff. Ensure all recipes, food preparations, and presentations meet TopGolf standards and commitment to quality. Maintain a safe, orderly and sanitized kitchen while using proper food handling techniques. Being knowledgeable of local, state and federal health standards. Understand, monitor and control inventory and labor cost Lifting up to 50 pounds and walking or standing for extended periods of time Key Qualifications Candidates should have a Bachelor's degree or related culinary degree with a minimum of 3 or more years in culinary management. Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve.

Aba Is Opening In Austin, TX! Now Seeking Sous ChefsJoin OurLeadership Team!OPENING SPRING 2020:Aba is coming to Austin, Texas and were hiringSOUS CHEF nowfor our opening team! If youre an experienced Sous Chef whos eager to work with Chef Partner CJ Jacobsons lighter style of cooking -- incorporating fresh California flavors with striking Mediterranean influences -- then you may discover the next step in your career with Aba and Lettuce Entertain You Restaurants.Please apply today were eager to hear from you! EOE. E-Verify.Requirements:2-3 years of full-service management experience in a high-volume restaurantExperience developing rapport with guests through an effective, engaging floor presenceSkilled in leading hourly teams and working as part of a management teamAbility to work effectively in a systems-driven environmentAbais a Mediterranean restaurant originating from Chicagos historic Fulton Market District and will be LEYEs first Texas location.Since opening in Chicagos historic Fulton Market District in June 2018, Aba has been named one of Chicagos Best New Restaurantsby theChicago TribuneandChicago Magazine.Aba(meaning father in Hebrew) incorporates Chef CJ Jacobson's lighter style of cooking with influences from the Mediterranean, including Israel, Lebanon, Turkey and Greece.Signature dishes includeCrispy Short Rib Hummus, Muhammara,JerusalemBagelwithLabneh, Char-Grilled Lamb Chops, and Skirt Steak Shawarma.Were thrilled to bring Abas style of cookingto the citys growing food and drink community.- Marc Jacobs, Executive Partner and Divisional PresidentWe Offer:Quarterly bonus programRestaurant discountsMedical and other insurance optionsDomestic partner benefits401(k)Health club discountsEmployee assistance program (EAP)Pre-tax transit benefit (where applicable)Training, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd more!Lettuce Entertain You isan Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth els

Seeking a Sous ChefJoin Our Leadership Team at Mon Ami Gabi Bethesda RowMon Ami Gabi on Bethesda Rowis adding aSOUS CHEFto their kitchen brigade.If you have a passion to learn, and youre eager to grow your leadership skills, keep reading! Were looking for a team player who is experienced in running a kitchen and ready for new challenges. If this sounds like where youre at in your culinary career, consider taking your talent to the Mon Ami Gabi team please apply today! EOE. E-Verify.Requirements3-5years of Sous Chef experience in a high-volumekitchen(upscale restaurant a plus)Experienced in running kitchen systems in a structured, systems-drivenenvironmentStrong cooking skills(French bistro experience a strong plus)Ability to communicate effectively based on relationship & mutual respectAbility to think on your feet and remainenergetic and organized in a busy environmentLettuce Entertain You and award-winning ChefGabinoSotelinocreatedMon Ami Gabiin 1998, bringing authentic French bistro dining to this side of the Atlantic.Our menu features classics such as Onion Soup Au Gratin with bubbling baked gruyere, Roast Chicken & Frites grand-mere style with mushrooms, bacon and pearl onions, as well as the trademark Steak Frites made fresh each and every day. Over 80 boutique French wine varietals are served by the glass or bottle from our signature rolling wine cart. Mon Ami Gabi has locations in Chicago, IL; Oak Brook, IL; Bethesda, MD; Las Vegas, NV; and Reston, VA.Not ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Fa

Job Responsibilities: Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates. Ensure compliance with airline specification, personal hygiene and food handling procedures. Assist in the development and training of employees. Assist in maintaining a good relationship between the departments. Other duties as assigned. Job Qualifications: Minimum of 5 years cooking experience with a minimum of 2 years as a lead cook in a high volume cooking institution/airline catering. Must have knowledge of Good Manufacturing Procedures. Prior experience with HACCP required. Experience with multi-airlines (international customers a plus) Ability to read, speak and write English. Good organization and communication skills. Bilingual a plusJB.0.00.LN

Essential Job Functions As the Sous Chef you will play a vital role in the community by supporting the Chef with kitchen operations. You will assist with training and leading staff members to provide consistent top of the line dining experiences and high quality, appealing meals for our residents. Organizes high volumes of work while maintaining a quality product. Purchasing and inventory duties. Complies with all state and local operating regulations. Applies all required cooking techniques based on standard menus Plans for special events and holiday functions. Successful candidates will have a complete understanding of all basic food preparation skill sets and the ability to perform these tasks error-free. Experience with hiring/training employees a plus. A minimum of 3 years' experience in similar role is preferred. Experience working with a POS system is a plus. Benefits Our benefits package is one of the best in the business. We offer it all: Medical, Dental, 401K, Disability, and Life insurance, plus vacation, sick leave, meal discounts, travel benefits, as well as year-round company-sponsored events and activities. Leisure Care, a One Eighty Company, has been a leader in the senior housing industry for nearly 40 years. We're experienced. We're ambitious. We're fun. And we're looking for talented people to join our team. At Leisure Care, we strive to positively impact the lives of our customers and employees each and every day. Our culture is rich with people who possess the natural desire and instinct to serve others, and the principle of leading a balanced life forms the foundation of this culture. We call it the Three-Thirds Lifestyle -- putting family first, giving back to the community second, and meaningfully contributing to the company third. After all, happy employees outside of the office make for more dedicated, creative, and productive employees in the office. Leisure Care's unique philosophy of Five-Star Fun has made us one of the most desirable companies to work for, both inside and outside of the senior housing industry. And it has never been a more exciting time to join our team. If you have a strong desire to apply for a fun and rewarding job, please apply today! Leisure Care provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. JB.0.00.LN

LOCATION: Lynn Family Stadium- Louisville, KYMissionAs a 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. Major Areas of ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines. OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver heartfelt hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertise ControlsThoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook TeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy guidelinesPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessary Job RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust 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.

The AVI Foodsystems operation at Kenyon College in Gambier, OH is now hiring friendly, service-oriented people to join our dining team. If you have a passion for service and are looking for an opportunity that also provides a great work/life balance, we want to talk with you! We are currently seeking an Executive Sous Chef whose responsibilities will include: Select and develop menus, recipes and other requests made by the clientListen and effectively respond to the needs of the clientContinuously create and oversee new menu optionsProactively identify opportunities to nurture client relationships and grow salesProvide outstanding customer service supportEnsure that all kitchen equipment is clean and professional in appearance at all timesFollow directions and implement instructions from the Executive ChefPursue and complete directives with limited supervisionCulinary Degree preferred2 - 4 years of experience in a culinary management/ supervisory/ lead role position is a plusExperience in a high volume catering environment preferredAbility to build relationships by actively listening and responding to the client's needsAdaptable to changing business conditionsComfortable dealing with fast-paced environmentsBenefits: AVI offers: A family culture and atmosphereCompetitive compensationHealth, dental, vision, and life insurance for full-time team members401(k) with generous company matchPaid vacations and holidaysImmense training and growth opportunitiesWe conduct pre-employment drug testing. EOE For more information please contact:

SAGE Dining Services is seeking an experienced Sous Chef/Lead Cook for a beautiful private boarding school in Middletown, DE. Check out our video. We know youll love it! Schedule:Full-timeRotating weekends off10:00a.m. - 6:00p.m. primarilyFollow school calendarOccasional events outside of the regular scheduleWhat you get:BenefitsDaily trainingFree lunchUniform/shoesCompetitive weekly payCareer growth opportunityWhat you'll doAdhere to from-scratch recipesFollow food safety protocolAssist with catering eventsTake the lead on prep and kitchen production - this is hands on!Keep accurate production logsInspire and motivate team membersMaintain a clean and organized work spaceInteract with communitySmile!What you need:Substantial culinary knowledge and prior cooking experience preferably inrestaurants and/or catering requiredFamiliarity with diverse styles of cuisine & food safety proceduresAbility to read and write in English and use simple mathStrong organizational skillsServSafe certification is a plusFor three decades, SAGE Dining Services has been defining the standard in food service for independent schools and colleges throughout the North America. SAGE's unparalleled expertise in nutrition, culinary trends, and community involvement produces exceptional dining experiences that delight the senses, inspire minds, and foster community.See more on sagedining.com.Everyone grows with SAGE. We encourage our Team Members to learn new skills and take on more responsibility. We enthusiastically promote from within.An Equal Opportunity Employer*CB

Why YOU could be the Key Ingredient!Are you a passionate Sous Chef who loves to nurture people through a great meal? If so. your talent will lead the success of your restaurant! In partnership with the General Manager, you are in charge of sparking the enthusiasm with your Team! By leading through listening, problem-solving on the fly and providing a smile, your direction will guide FoodFirst Global Restaurants to the end goal - a great meal for EACH and EVERY Guest.You will succeed with FoodFirst Global Restaurants if You: Have a passion for cookingFocus on creating a Guest-first culture each and every dayHave energy! Ideally two years of high-volume Sous Chef experience is preferredA re a dynamic Sous Chef who enjoys coaching, mentoring anddeveloping talentHave a background using inventory management, recipes, and labor control systemsConsider food handling and sanitation practices a top priority (ServSafe certification is recommended)Value a strong partnership with the front-of-house Management Team; love crunching numbers and controlling cost associated with running a profitable restaurantAppreciate being a company ambassador by promoting community involvementOur Commitment to You: If you are dedicated to flawless execution daily and driving your Team towards excellence, you will find that we can offer career paths that are among the best in our Industry. Join the FoodFirst Global Restaurants Family today and become our next Key Ingredient! FoodthatIS... ExceptionallyGOODtasting RemarkablyGOODfor you ExceptionallyGOODtasting AGOODeverydayvalue GOODfor the environmentFoodFirst Global Restaurants is an Equal Opportunity Employer

Joes Seafood, Prime Steak & Stone Crab Is SeekingASous Chef Join Our Leadership Team!Joes in Chicago --offering a selection of prime steaks, quality seafood and the signature dishes of Joes Stone Crab in Miami is adding a SOUS CHEF to the team.Were looking for an experienced kitchen operator with a background in high-volume, fine dining restaurants.If youre a leader who listens well and grounds their communication in mutual respect with the team, this could be what youre looking for. Wed like to hear from you please apply today. EOE. E-Verify.Requirements:2 years of Sous Chef experience in afine diningkitchenSkilled in production and prep in a systems-driven environmentStrong communication skills with vendors as well as team membersAbility to lead an experienced, professional kitchen brigadeExperiencein running back of house systems with a strong attention to detailPremium steakhouse or seafood restaurant experience is a big plus.Joe's Seafood, Prime Steak & Stone Crab-created in partnership with Lettuce Entertain You and the legendary Joe's Stone Crab of Miami Beach is located inWashington, DC (just steps from the White House), Chicagoand Las Vegas. Serving a selection of hand-carved prime steaks, jet-fresh seafood, Florida Stone Crab Claws, Key lime pie and other signature dishes, Joe's sets the standard for quintessential fine dining with timeless dcor and professional service.Not ready to apply?Join Our Talent Network:Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other condi

Beatrix Market: NowSeeking A Sous Chef Join OurLeadership Team!The Beatrix Market team isseeking aSOUS CHEFto join their team.At Beatrix Market, our menu featureslocal, seasonal ingredientsand fresh flavor combinations, creating an outstanding grab-and-go experience of the classic Beatrix menu.Ifyoure a talented Sous Chef whos eager to work in a culinary-focused, chef-drivenfast casual restaurant,this could be the next step in your career.EOE. E-Verify.Requirements:2-3 years of Sous Chef experience in a high-volume kitchenExperienced running a chef-driven, scratch kitchenSkilled in working in a fast-paced environmentAbility to lead their teams based on mutual respect and communicationExperience with BOH systems, ordering and inventoryBeatrix Market provides a quick grab-and-go Beatrix experience. The menu features selfserve salad, soup and hot food bars, and chefprepared salads, sandwiches and snacks plus premium nuts, candy and a Chocolate Closet, showcasing local artisans. Beatrix Market also offers a wide selection of gluten free, vegetarian and vegan options.Not ready to apply?Join Our Talent Network:Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location

Lettuce Deliveries Is SeekingASous Chef Join Our Leadership TeamSOUS CHEFS The Lettuce Deliveries team wants to meet you!Lettuce Deliveries- a virtual kitchen with locations in Lincoln Park, River North & West Loop that serves up cuisine from brands such as Whole 30 and BonAppetit- is hiring!Apply today were eager to hear from you. EOE. E-Verify.Required:1-2 years of experience as a Sous Chef, Kitchen Manager or Lead CookAbility to stay organized in a busy environmentNot ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location

We are currently looking for a Sous Chef to join our flight kitchen operations team located at Dallas/Fort Worth International Airport in Dallas, Texas. Reporting to the Executive Chef, the Sous Chef assists the Executive Chef in designing and preparing meals for airline customers. The Sous Chef also provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. The Sous Chef drives the food production effort with the assistance of Food Supervisors.Essential Duties and Responsibilities:Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements.Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HACCP and other governmental regulations).Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization).Orders raw material from storeroom and produces extra meals at last minute as needed.Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts.Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation.Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product.Manages daily production of hot and/or cold kitchens for quality and consistency.Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.Monitors daily manpower planning and schedules employees.Responsible for employee retention and reducing employee turnover.Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority.Employee must complete all company required training including but not limited to ServSafe.Compliance with all company required policies, procedures and processed including but not limited to required training.Performs other related duties and responsibilities as assigned.Minimum Qualifications:Education:Prefer someone with an Associate's degree inthe Culinary Arts or a Culinary Arts certification.Work Experience:Must have a minimum of one to threeyears of experience as a Chef and/or Sous Chef.Must have a minimum of seven years of experience as a cook.Highly prefer someone with previous supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment.Prefer someone within-flight catering experience or experience in a high volume, food service environment.Current or previous labor relations experience is a plus.Job Skills:Must have the ability to cook meals according to detailed specifications.Must have the ability to work in a fast paced, deadline driven environment.Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.Must have the ability to train others.Must have the ability to give negative and positive feedback to employees on a daily basis.Must have excellent time management skills. Must have the ability to handle multiple tasks without losing focus on priorities.Must have strong organizational and analytical skills.Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.Experience with menu design, a plus.Must have basic computer skills. Prefer someone with working knowledge of Microsoft Office products.Certifications, Licenses and Registrations:Prefer someone who is ServSafe Certified.Must have the ability to obtain ServSafe Certification.Communication Skills:Must have excellent written and verbal communication skills.Bi-lingual in Spanish isa plus.Travel:This position has travel of up to 25% of the time.Environmental Requirements of the Position:Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours.In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.A rotating schedule of over 55 hours per week is typical.Gategroup Competencies Required to be Successful in the Position:Thinking Information Search and analysis & problem resolution skillsEngaging Understanding others, Team Leadership and Developing PeopleInspiring Influencing and building relationships, Motivating and Inspiring, Communicating effectivelyAchieving Delivering business results under pressure, Championing Performance Improvement and Customer FocusDemonstrated Values to be Successful in the Position:Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:We treat each other with respect and we act with integrityWe communicate and keep each other informedWe put our heads together to problem solve and deliver excellence as a teamWe have passion for our work and we pay attention to the little detailsWe foster an environment of accountability, take responsibility for our actions and learn from our mistakesWe do what we say we will do, when we say we are going to do itWe care about our coworkers, always taking an opportunity to make someones day betterThe above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.Gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: