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As one of Indiana's premier destination restaurants, we are found just off the beaten path! As some might say… "Through the fields and over the river we go"! You will find a charming Tavern that has been serving Hoosiers since 1934. The tavern has been a fine dining establishment since 1998. The rustic ambience is to be admired as loyal customers enjoy a meal that has been specially crafted in our scratch kitchen. The chalkboard menu is small but boasts a lot of flavor featuring wild game pairings, exceptionally fresh seafood, smoked meats, and imported gourmet fixings. Our talented staff members all work in unity to provide guests with a welcoming experience, superior hospitality, and comforting cuisine to assure you will be back for more! At Bonge's Tavern we wish to offer an experience derived of passion, simplicity, and consistency! ---------------------------------------------------------------------------------------- We are seeking a candidate(s) to fulfill the positions of: Prep/Line Cook - Some cooking experience is preferred, but not mandatory. We are also seeking a Sous Chef , Individual with culinary experince in a high volume, full- service restaurant. Our ideal candidate will show an exceeding willingness to learn all the demands of the kitchen. Candidates must: · Be organized while completing daily tasks · Including stock rotation and inventory awareness · Ability to multi-task · Great communication skills · Team oriented · Maintain a positive and professional approach with co-workers and guests · Willing to be crossed trained in all stations Duties would include: -Preparing and stocking food for service and for the necessary stations -Keeping a sanitized and orderly environment -Contributing to the planning/creation of menu items Bonge's offers: -Health Benefits -401K -Vacation Days -Closed on Major Holidays -Closed on Sundays and Mondays - 5 day work week - 12pm-close (**Health benefits and 401K vary based off hours worked and employee time with company)

This is a Monday - Friday | Full time position in the afternoon. Accrues Sick / Vacation time. Holidays off and paid. We know you like to cook and know that you have the power to change the world by tantalizing taste buds. That's a given. When you apply to this job, we will be able to see on your resume the 4+ years you've spent blowing people's minds. But, are you also the kind of person that wants to play a critical role in changing the world, one meal at a time? Do you think about how the food you purchase, how it is prepared, the staff that makes it and provide to your guests impacts the environment, communities, and individuals? If you enjoy working with your team to think out of the box to operationalize a big vision while engaging in meaningful and authentic ways with your clients, then you may be exactly the Sous Chef we are looking for to join our Guckenheimer team. Perks of the job include: NO WEEKEND OR EVENING WORK. That's right - only work Monday through Friday Ability to innovate with menu offerings, ingredients, and service styles Work with cool people who appreciate the importance of your role Get your grub on! Be in an exciting environment where new ideas are constantly percolating A job that offers a special financial housing subsidy A job that ALSO offers a special financial commuter benefit Now that we've got you hooked, here is what the ideal candidate would look like: Previous experience in a professional environment is a must (at least 3 years customer service, & 4 years preparation). Culinary school preferred Intimate knowledge about cooking techniques, recipes, and culinary operations. Knowledge of waste management techniques is a plus You make good food. Like really good. The best. Passion for food and a desire to want to be part of an amazing and unique program. The client's food program raises the bar for food at work and requires chefs to be partners and thought leaders. You must make a commitment to understanding, adopting, and modeling the client's food program mission, vision, and values. Ability and a desire to engage with guests in English (if you know any Nadsat, you may get bonus points) Takes pride in their appearance and the appearance of their work area Have open availability Monday-Friday Apply and think to yourself, "I'm Feeling Lucky." Guckenheimer is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. . Guckenheimer embraces Equal Employment Opportunity. Guckenheimer participates in the E-Verify Program, as required by law. Pursuant to the SFFCO we will consider for employment qualified applicants with arrest and conviction records

Marchettico: Robert Marchetti & Jason Scott awarded Australian Restaurateurs, are looking for a qaulified Sous Chef to join our team. Please note this is a full time postion only. Only applicants living in New York need apply. You must have references for a similar role. We are looking for a Qaulified Restaurant Manager . What makes you qaulified? 4 years or more in a similar position in a mid-up scale restuarant. A driven personality. Understanding NYC wages. Rostering skills. Training ability. A people person. Solid Culinary Skills. Please send us a detailed CV/Resume. Important Note: If you do not hear from us within 1 week your applications was unsuccessful for this position. Good luck. :) If you do not live here please do not apply.

The primary responsibility of the Sous Chef is to supervise, delegate and work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen. Duties & Responsibilities include, but are not limited to: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for the quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment and the entire kitchen. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Fill in where needed to ensure guest service standards and efficient operations. Work with kitchen & restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. Inform supervisors when equipment is not working properly, when supplies are getting low and order supplies as instructed. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the kitchen manager or immediate supervisor. Maintain cleanliness of the entire property. Complete all checklists. Attends all scheduled employee meetings and brings suggestions for improvement. Requirements: At least 18 years of age Minimum 2 years of previous experience as a food & beverage supervisor. Safe Food Handler Certified. Must be able to work indoor/outdoors in all weather conditions. Able to work independently Ability to work under pressure and prioritize tasks. Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form. Excellent organizational skills Team Player Maintain a professional, neat and well-groomed appearance adhering to Blue Mountain appearance standards. Must be able to stand for entire shift and work for extended periods of time. Timely and reliable attendance is absolutely essential even in inclement weather. Must be available to work a flexible workweek including all weekends and holidays and the stamina to work 50 to 60 hours per week. Be physically able to reach, bend, stoop and lift bags, cases and stacks weighing up to 60 pounds multiple times.

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will provide culinary leadership, reporting to the Director of Operations at our Arizona-Sonora Desert Musuem operations in the beautiful Saguaro National Forest. Excellent career growth opportunities with a fast growing Arizona based food and beverage company. Location offers quick serve and full service options. Responsibilities Oversee and assist the kitchen and quick serve staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Ordering and inventory of all products Incorporate sustainable and local products in to menus Qualifications 3+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail Highly creative approach to both quick serve and full service dining.

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

As one of Indiana's premier destination restaurants, we are found just off the beaten path! As some might say… "Through the fields and over the river we go"! You will find a charming Tavern that has been serving Hoosiers since 1934. The tavern has been a fine dining establishment since 1998. The rustic ambience is to be admired as loyal customers enjoy a meal that has been specially crafted in our scratch kitchen. The chalkboard menu is small but boasts a lot of flavor featuring wild game pairings, exceptionally fresh seafood, smoked meats, and imported gourmet fixings. Our talented staff members all work in unity to provide guests with a welcoming experience, superior hospitality, and comforting cuisine to assure you will be back for more! At Bonge's Tavern we wish to offer an experience derived of passion, simplicity, and consistency! ---------------------------------------------------------------------------------------- We are seeking a candidate(s) to fulfill the positions of: Prep/Line Cook - Some cooking experience is preferred, but not mandatory. We are also seeking a Sous Chef , Individual with culinary experince in a high volume, full- service restaurant. Our ideal candidate will show an exceeding willingness to learn all the demands of the kitchen. Candidates must: · Be organized while completing daily tasks · Including stock rotation and inventory awareness · Ability to multi-task · Great communication skills · Team oriented · Maintain a positive and professional approach with co-workers and guests · Willing to be crossed trained in all stations Duties would include: -Preparing and stocking food for service and for the necessary stations -Keeping a sanitized and orderly environment -Contributing to the planning/creation of menu items Bonge's offers: -Health Benefits -401K -Vacation Days -Closed on Major Holidays -Closed on Sundays and Mondays - 5 day work week - 12pm-close (**Health benefits and 401K vary based off hours worked and employee time with company)

If you have a positive attitude and a love for learning, you may be interested in joining our team. At FLIK, our operating philosophy is centered on three essential factors: great food, great service and great people. A FLIK Family-Then & Now. Great Food and Great Service are only possible with Great People behind the scenes. FLIK's steadfast dedication to the training and support of our associates continues to nourish our vision and growth. Dedication, diligence, operational excellence and hands-on expertise are FLIK trademarks - only achievable through the work of our team of professionals. We embark on a relationship with every FLIK associate that provides, demonstrates and cherishes growth, education and ongoing mentoring - today and every day. Full time associates at FLIK are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Working as a Sous Chef for FLIK will allow you the opportunity to work with GREAT people like yourself! You will be surrounded by people who are passionate about what they do. This position reports to Executive Chef and assists with the oversight all culinary functions for a high end airport lounge account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. This is a seven-day operation; evenings, weekends and holidays are part of regular schedule. Key Responsibilities: Manage food and labor costs for the account. Plan and create all menus. Purchasing and managing inventory. Roll out new culinary programs in conjunction with FLIK marketing and culinary team. Preferred Qualifications: Culinary degree preferred. Three years of culinary management experience. High volume production and catering experience is preferred. Previous experience managing cost controls. Desire to learn and grow with a top notch foodservice company. Apply to Flik today! Flik is a member of Compass Group USA 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.

PURPOSE The purpose of an Executive Sous Chef is to ensure the daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel. All employees working in the kitchen are under the authority of the Chef de Cuisine and will perform food preparation duties and responsibilities on a daily basis. Executive Sous Chef will report directly to the Corporate Chef of Fig & Olive. It is the duty of the Executive Sous Chef to make sure the kitchen and the surrounding areas are kept clean and sanitized. The fundamental role of the Executive Sous Chef is to train all BOH employees on culinary techniques assuring high-level of skill and execution on all Fig & Olive menu items. This individual will be called upon to be a working manager, which is leading by example. He or she will need to plan, organize, direct, coordinate, and delegate responsibility to the staff to ensure the goals and objectives of the kitchen are met on a daily basis and must be open to traveling to all Fig & Olive locations. RESPONSIBILITIES & DUTIES • Manage day-to-day kitchen operations and culinary team: food execution, quality, technique • Track food costs while managing vendors to provide standard cost-efficient products • Estimate food consumption and requisition of food purchase • Standardize production recipes to ensure consistent quality • Ensure that appropriate sanitation, maintenance and safety standards are followed • Implement training program for all levels of BOH team ensuring culinary skills are to a high-level for all areas of BOH. • Serves as the DOH expert within the culinary division and oversees quality, and regulatory compliance. • Audits training program on technical culinary skills throughout all Fig & Olive properties • Review chef reporting and hold weekly calls with all Chef de Cuisines in coordination with Corporate Chef team • Liaison between corporate and operations to ensure DOH compliance and proper documentation • Training/onboarding Chef de Cuisines and Sous-Chefs along with Executive Sous Chef • Perform regular audits on premises: recipe/plate ware adherence, portioning, tasting , ingredient, price comparison sheets maintenance, inventory, receiving, commissary • Master Recipe Files- update and enforce execution along with Corporate Sous Chef • Assist Corporate Chef with Progressive discipline process for Chef de Cuisines • Interim Chef de Cuisine when needed along with the Corporate Sous Chef • Support in future FIG & OLIVE openings • Liaison for HR to assist with HR matters, recruitment, progressive discipline MINIMUM QUALIFICATIONS & REQUIREMENTS • College degree/Culinary school degree or equivalent preferred, but not necessary • Minimum 3 years of experience in a role of Regional Chef, Chef de Cuisine to high-profile chefs preferred • Previous experience managing in a large volume upscale restaurant kitchen preferred • Experience with volume of covers demanded by restaurant and life-style dining Must possess strong leadership abilities • Demonstrated knowledge of all DOH regulatory compliance in each locality of operation • Previous experience in a pre-opening restaurant preferred (recruitment, policy design, kitchen design, etc.) • Demonstrated training and coaching techniques required • Knowledge and understanding of P&L and other profitability tools • Must have computer knowledge (Excel, Windows, etc.) • Open to feedback from front and back of the house employees • Full day availability is required, flexible schedule inclusive of am, pm, weekend and holiday shifts • Attention to detail required • Ability to furnish all Serve Safe and required DOH certifications • Demonstrated strong organizational skills required • Ability to travel for purposes of training, recruitment, kitchen support, menu roll-out & planning etc. required on an annual basis (50% or more) • Must have exceptional verbal, written and clear communication skills • Bilingual abilities in Spanish preferred although not required • Demonstrates integrity, tact, diplomacy and a commitment to FIG & OLIVE company values and HR principles while ensuring the upmost consistency. • Must be able to work independently, under pressure and use sound business judgment • Ability to present themselves with an uplifting personality as well as maintain a high degree of confidentiality and business ethics • Candidate must have strong administrative and organizational abilities while working in a fast paced environment, requiring multi-tasking strengths. • Problem solving, reasoning, motivating, and organizational abilities are used often. • Mathematical skills, including basic math, profit/loss concepts, percentages and variances are utilized frequently. • Must be able to stand for 9 to 10+ hours • Must be able to lift 50 pounds • Full day availability is required, flexible schedule. • Strong organizational skills required The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.

Job AdEvery P.F. Changs chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones conduction, condensation, and convection? Check out this video to learn more! you:Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests?Love meaningful work and have a passion for high quality, fresh ingredients?Want to work for a scratch cooking, industry leader with a family atmosphere?Have an interest in learning or perfecting century old wok cooking techniques?Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career?Keep reading to learn more about what it means to live the #pfchangslife!As a Sous Chef, you will: Lead A Cut Above Kitchen: Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experienceDrive Genuine Excellence: Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standardsCreate an Of Service Culture: Promote a fun and positive family-style work environmentMotivate & Mentor: Develop and inspire your culinary team to remain Curious continuing to learn and teach.Boost Financial Performance: Build sales and maximize financial success for your restaurantInspire Vibrant Hospitality: Ensure guest satisfaction through memorable culinary experiencesJob DescriptionRequirements:2+ years of prior culinary management experienceExperience working in a hands-on, fast paced, high volume environmentExperience mentoring and training hourly team membersInvolvement/understanding of managing inventory, cost of goods and overall control of financialsPreferences:Experience working in casual or upscale diningExperience working in a corporate restaurant chain with established processes, systems, and accustomed to corporate structure and protocols Career Advantages:Expand your culinary experience in wok cooking and kitchen managementComprehensive benefits plan with options for Medical, Dental, Vision and 401KCompetitive salary with quarterly bonus opportunityPaid holidays and vacationClear path for growth and career advancementMeal benefitsIf this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife!

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 5+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

Great American Restaurants is an award winning collection of 14 restaurants and two artisan bakeries in Northern Virginia and Maryland. Named among the top 5 workplaces by the Washington Post 6 years running, we're notable for our attention to detail, quality scratch kitchens and genuine hospitality. People in the biz know us for our outstanding company culture and dedication to making food fun ! The Sous Chef is primarily responsible for shift management and ensuring outstanding food quality and recipe adherence through the management of the hourly staff and Kitchen Supervisors. Skills and attributes required for success: A passion for food, people and the business Empathy, humility, resiliency, approachability and a sense of humor Creates positive energy and positive environment Strong organizational skills, time management and ability to multitask High level of personal pride and the ability to inspire pride in others Fanatical attention to detail Desire and ability to teach, coach and mentor-lead Accountabilities: All kitchen related functions to include food quality management, supervision of the kitchen staff and staffing levels, security, housekeeping, PM Prep production, service execution, sanitation, safety and pace Closing, mid, or opening duties Line quality checks and shift walk throughs Work the line and/or expedite Make the production calls Place orders, manage inventories, reconcile variances and execute waste tracking Drive kitchen morale and communicate opportunities to the management team in the areas of hospitality, organization, equipment and staff needs Benefits include: 3 weeks of vacation in first year/4 weeks after 5 years Medical and dental insurance Life Insurance 401K with company match Dining privileges Discounted gym membership Education reimbursement

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 197770

Summary Plan, prep, set up and provide quality service in all areas of kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. All mise en place completed to satisfaction of Executive Chef. Employee will be able to follow established recipes and plating guide provided to exact specification. Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef's expectations. Maintain and contribute to a positive work environment. Responsibilities Maintains Kitchen staffing levels so as to provide for optimal performance of all duties Represents Chef in his/her absence Administers and ensures adherence to departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements Supervises/performs kitchen opening and closing operations Supervises food handlers in the preparation and production of all hot and cold food items Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility Ensures that all raw food ingredients are received and stored in the proper manner Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times Organizes/assists food handlers in the performance of their duties as needed to ensure standards for timely preparation/service of food cooked to order are met Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order Reports all equipment maintenance needs to engineering Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Hotel standards Follows New Hire Training in accordance with hotel policy Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Other duties as assigned Skills and Knowledge Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Remains current with hotel information and changes Complies with hotel uniform and grooming standards Education and Experience ACF certification as "Sous Chef" or culinary degree from recognized culinary institute or equivalent experience Three to five years experience in quality food production, in a hotel or freestanding restaurant One plus years Supervisory experience in quality food production, in a hotel or freestanding restaurant Excellent culinary skills and knowledge of food productions techniques Thorough knowledge and understanding of kitchen equipment use and operation Physical Requirements Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds Outstanding management, organizational, communication and leadership skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Driven and Creative Jr. Sous Chef Needed for Unique Farm to Table Concept! Location: Denver, CO The Package: Up to $45,000, PTO, Benefits, and Growth Potential! The Company: Unique doesn't even begin to describe this concept! Focusing on seasonal goods from local provisioners, this concept is a one stop shop for all your gourmet foodie needs plus a seasonally-inspired restaurant - truly a chef's paradise! Be a part of a growing team and hone your knife skills while being coached by some of Denver's finest chefs! The Jr. Sous Chef Position: Uphold brand mission and vision statement - treat the concept as if it were your concept! C Ensure high quality service and execute dishes according to brand standards Maximize profitability and organization Expediting, ordering, food costing, menu development Interviewing, onboarding, training and development of team Inventory and waste management Guest interaction and community participation The Ideal Jr. Sous Chef Candidate: Must have salaried Sous Chef or Management experience Culinary School training is an asset Must have past administrative and management experience Financial management, FOH operation, and HR experiences are assets A genuine passion for the hospitality industry and the culinary world Excellent time management and organizational skills Must be self motivated - a real go getter! Must have a positive attitude and an eagerness to learn and grow! This is a great opportunity for young Sous Chefs who are looking to be mentored and coached! Get in touch with me today!!! Are you up to this challenge? Send your resume to SJ today! Please note that candidates must have the right to live and work in the USA to be considered. Only shortlisted candidates will be contacted. are experts in recruiting for the service sector. We currently have over 700 live roles across the UK, Middle East, Europe, North America, South East Asia, Africa and Australia. To view other great opportunities please check out our website at

We are seeking a talented Sous Chef to join our team at Boston Logan International Airport and help us open the highly anticipated Boston Public Market ! This high-profile position will oversee eight different restaurant concepts in the market! This position will help the right candidate to gain tremendous experience in a variety of different areas simultaneously and offers unlimited opportunity for growth. The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures Assists with menu planning, inventory, and managing of supplies Maintains effective cost control, service and quality standards to produce maximum sales and profits Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards May serve as a resource to others in the resolution of complex problems and issues Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus Requires 3 to 5 years of experience with kitchen operations and staff supervision Must be certified in Serve Safe Management certification course Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent Demonstrates organization and multi-project time/issue management Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

$250.00 SIGN-ON BONUS!!! MONDAY TO FRIDAY DAYLIGHT SCHEDULE! Food. Cooking. Creativity. Is this your life? Do you believe that commitment unlocks unlimited potential? We are the perfect Company to launch or further your career. We are all about great ingredients, culinary innovation and nourishing inspiration. Oh yeah, we don't work weekends unless we are opening a new location or kicking it at some cool industry event. Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. We encourage our team members to join in community events such as Chef Ann Foundation to support the #RealSchoolFood campaign, promoting cooking healthy meals with real ingredients at schools., Second Harvest Food Bank, Girls on the Run, and many more community programs. We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer! We encourage you to apply to our Sous Chef opportunity and bring your knowledge and passion of high quality food and customer service to our culinary program. Position Summary: Work in coordination with the chef to complete all food preparation. Prepare visually appealing and good tasting foods to Guckenheimer standards. Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs as required. Serve customers during meal periods. Qualifications: Passion for customer service Positive attitude Dependable Ability to communicate effectively Position Responsibilities: Season and cook food according to recipes and experience. Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to customer tastes. Portion, arrange, and garnish food, and serve food to patrons. Regulate temperature of ovens, broilers, grills, and roasters. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Prepare soups and chili. Wash, peel cut and seed fruits and vegetables to prepare them for consumption. Substitute for or assist other cooks during emergencies or rush periods. Use food cost control methods. Assist with Inventory completion. Follow all safety rules and actively prevent accidents. Commitment to the service values and ethics of the client company. Comply with all ServSafe and HACCP programs and principles. Essential Skills and Experience: Must be able to correctly and safely use standards kitchen equipment. Chefs' knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills and broilers. Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation. Product ordering and receiving. Menu Planning and Identify new recipes for use. Possess ServSafe certification or State / City Food Handlers Card... Reporting to this position: None Reports to: Chef or Chef Manager FLSA status: Nonexempt Physical Demands and Work Environment: Ability to lift a minimum of 25 #. Ability to work on their feet 7.5 hour per day excluding breaks. Employee has to work under pressure and time deadlines during peak periods. Guckenheimer embraces equal opportunity employment Guckenheimer participates in the E-Verify Program, as required by Law

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.

The Sulgrave Club, an eighty-eight-year-old, Private Club on Dupont Circle is searching for a dynamic Sous Chef to join our culinary team The Club functions as a high-end, boutique hotel with fine dining. We are open for service for our members and their guests seven days a week. The position is open to an experienced sous chef or a fine dining cook ready for the next step. The Sous Chef will work at the direction of the Executive Chef and Executive Sous Chef and supervises and assists in all aspects of food preparation for dining room, private parties, special events and club functions. The Sous Chef assists in supervision of sanitation of food facilities and equipment. The position directly supervises kitchen staff to include cooks, pantry personnel and kitchen stewards. The Chef needs to work well with both the front and back of the house staff and enjoys being out front promoting and communicating culinary insights with the membership. Some of the requirements that will be necessary for our Sous Chef to succeed are: · Ability to handle pressure, creativity to offer a diversity of items and an approach that facilitates communication and a sense of unity. · Operating within all mandatory guidelines, policies and standards of operations as they relate to Food & Beverage. Candidate is required to be able to occasionally lift items weighing up to 50 pounds and be able to work standing · Ensuring that high standards of sanitation, cleanliness, and safety are maintained The Sulgrave Club is a private city club in Washington DC that hosts weddings and private parties for our members and blockbuster, signature club events for up to 250 guests. The Club, housed in a registered historic landmark, offers a variety of beautiful venues that bring a touch of classic elegance to any event. From small lunches to large corporate events every detail is considered. Interested Chefs should send resumes & a well-conceived cover letter to .

Job Description As a chef on our Restaurant team, you'll play a dual role - part kitchen genius, part artist. In this role, you'll… A day in the life… Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen Lead the kitchen crew in scratch cooking our tried and true recipes, while also preparing weekly specials Train, motivate and develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures Make sure the kitchen sparkles and is always ready to pass the white glove test You own this if you have… Been there and done that for 2+ years in full service, upscale restaurant management Passion and knowledge about; quality food; and exceptional customer service Solid written and verbal communications skills, as well as basic accounting skills Thrived in a fast-paced environment and embraced working a flexible schedule A food handler's card where required by local and state regulations We've got you covered… Our employees are our most important asset and that's reflected in our benefits. Nordstrom is proud to offer a variety of benefits to support employees and their families, including: Health Retirement Time Off Merchandise Discount Lifework / EAP resources