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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

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 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

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 of Paradise Restaurant. 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 We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. 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 177595

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 of Uley's Cabin. Other job responsibilities of this position include, but are not limited to: * 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 We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. 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 177560

Are you ready to take a step in the fun direction? Join the team at the fourth largest resort property in San Diego County! Our property is searching for a Sous Chef to join our team! Why would you want to join our team? At Harrah's Resort Southern California, making grownups smile is what we do best, which is why we stack our dream team with passionate, energetic Funmakers. It's a place where creativity, innovation and inspiration are always welcome! We provide a funner (we are in Funner, California after all!) culture which encourages and celebrates people being the best that they can be. It's a special environment that you can't find anywhere else! What would you be doing in this position? Supervises the preparation of food in the Steakhouse What are we looking for? Various levels of culinary experience in hospitality or restaurant settings Ensures the integrity of all recipes by maintaining and following current recipes Must be able to handle demanding situations and be willing to work any shift and long hours when necessary If this excites you we want to hear from you right away as positions are filling up fast. In efforts to maintain a safe and drug-free workplace, and obtain a gaming license, we require all new hires to complete a satisfactory background check and pre-employment drug screening. Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, gender, sexual orientation, gender, identity, gender expression, transgender, pregnancy, marital status, national origin, ancestry, citizenship status, age, disability, protected Veteran status, genetics or any other characteristic protected by applicable federal, state, or local law.

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. MICHAEL MINA'S BOURBON PUB From the culinary mind of Chef Michael Mina, comes Bourbon Pub. A concept proven in the San Francisco Bay Area and transplanted to the Sierra. Northstar's rendition of Bourbon Pub will offer a casual atmosphere with reinvented pub fare such as Truffle Tater Tots, Al Pastor Pork Ribs, and Fennel Stuffed Salmon. Experience Bourbon Pub in the winter of 2019. Job Classification: Full-Time, 10-Month Responsibilities Include (but are not limited to): * This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least three years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food. * Must carry out the rules and quality standards set by the Executive Chef and General Manager. * Responsible for all aspects of the kitchen when the Executive Chef is absent. * The Executive Sous Chef is required to be proficient in all positions in the kitchen roles. * The Executive Sous Chef is required to be proficient in banquet services, plated service, elaborate breakfast and lunch buffets. * Responsible for training, overseeing, evaluating and disciplining culinary employees. * Assist in the creation, engineering, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering. * Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food. * Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff. * Adheres to Vail Resorts Culinary Guidelines. * Owns proper culinary tools. * Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills. * Understands the importance of Standards, Speed, and Quality. * This employee supports company philosophy, goals, and objectives. * Takes responsibility for the product used in their outlet and manages it to assure a quality product. * Responsible for and supervises cooks of all levels in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained. * Advises higher rated cooks and/or management of anticipated problems. * Assists in the direction and supervision of staff. * Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists. * Assists in food ordering. * Demonstrates excellent teamwork and cooperation with service staff. Qualifications: * 3 years culinary experience in a fast-paced, fine dining restaurant - required. * Must be able to lift and carry 40+ lbs - required. * Must be able to stand for 8+ hours - required. * High school diploma or equivalent - required. * Team oriented attitude is a must * Must be fluent in English - required. * ServeSafe or Food Handler's certification (or be able to attain) - required * Must be available to work weekends and holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents' Day Weekend, and any other holidays as requested - required. * 1-2 years managerial experience - preferred. * Basic knowledge of the Spanish language - preferred. With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it's easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the "Top 25 Ski Towns in the World." 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 175460

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. JOB SUMMARY The Sous Chef is responsible for the overall quality of food and serve at a food court restaurant. This role assists with the management of kitchen environment in an on-mountain dining outlet. The Sous Chef ensures staff and food quality provides guests with a pleasant dining experience on a daily basis. This role also, assists the Chef with payroll, inventory, worker's comp claims, etc. RESPONSIBILITIES * Assist Chef with menu planning, production and delivery * Ensure food safety across all operations * Ensure entire outlet operates under HACCP guidelines and adheres to ServSafe Culinary Guidelines * Assist Chef with scheduling of staff and performance reviews of staff to budgeted labor. Assist by resolving payroll exceptions, approvals, and labor distribution reports * Assist Chef with ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc. purchased for the entire building * Conduct routine line checks and maintain food quality of all food served and produced * Develop and train culinary team * Assist Chef with hiring and retaining all food service personnel * In-depth knowledge of classical and contemporary culinary techniques QUALIFICATIONS * Culinary Degree is preferred * Minimum 3 years in high volume restaurant operation * Minimum 3 years of direct management experience * Familiarity with purchasing systems, MS Office Suite and Outlook * Advanced Culinary Skills If you're hard working and feel exhilarated serving others, you'll feel right at home in our authentic ski town and world-class mountain resort. As a community of adventurers and discoverers, we deliver an experience of a lifetime to every single guest that visits our mountain town. If you're interested in moving mountains in your career, come work with us at Breckenridge where you'll instantly feel at home. 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 171126

Sous Chef Hotel Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership building skills and high energy. To become the Sous Chef for of this establishment, apply today for our location in Roseville, MN. Proud of our excellence in dining, we are looking to add to our team of culinary experts at our beautiful hotel/restaurant. Don't miss this fresh, exciting and rewarding career opportunity as a Sous Chef in Roseville, MN. Title of Position: Sous Chef Job Description : The Sous Chef will assist the Executive Chef and Executive Sous Chef in supervising food production for all restaurant dining and banquet events at our property as well as execute food production tasks and assure that food quality meets club standards. The Sous Chef will prepare or directly supervise kitchen team members responsible for the daily preparation of breakfast, lunch and dinner menu items. The Sous Chef assumes complete charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef. The Sous Chef will assist in training kitchen team members and ensure compliance to sanitation and safety standards and expectations. The Sous Chef will maintain standards of quality and appearance of each dish served by expediting service for breakfast, lunch and dinner (as assigned) and work on the line (as assigned). The Sous Chef will be accountable to the cleanliness of kitchen work-spaces, storage and equipment as well as make recommendations for maintenance, repair and upkeep of the kitchen and its equipment. The Sous Chef will assist in ordering food product and maintaining proper rotation of food product as well as have full knowledge of all menu items and specials. Benefits: Competitive Compensation Health Insurance Dental Insurance Vision Insurance Quarterly Bonus 401K with company match Paid Time Off Quality of life work schedule Qualifications: · The Sous Chef must have a Minimum 2 years working in a fast-paced kitchen. · The Sous Chef must have an understanding of various cooking methods, ingredients, equipment and procedures. · The Sous Chef must have accuracy and speed executing assigned tasks as well as strong problem-solving skills and the ability to work well under pressure in a fast-paced environment · The Sous Chef must have a strong passion for culinary excellence and a desire for learning and growing in their career Apply Now- Sous Chef located in Roseville, MN. If you would like to be considered for this position, email your resume to or

We're a family owned and operated restaurant and brewery in beautiful Madison, Wisconsin with a second brewpub on the shores of the Wisconsin river in downtown Sauk City, Wisconsin. We feature "elevated Americana" cuisine and an eclectic array of highly- acclaimed house-made brews. We value creativity, a strong work ethic, attention to detail, and a dedication to exceptional quality. We invite guests to a cozy, casual, non-pretentious atmosphere, yet strive to far exceed the expectations of a "typical" brewpub. Our reputation is built on inventive, from-scratch cooking and a passion for creating new classic and experimental brews. Vintage Brewing Co. is a growing brewpub chain seeking a Sous Chef to assist with the leadership duties. Our new Sous Chef will help us develop a culinary team that's skilled, hard-working, and well-trained in its operations, procedures and routines. We are a supportive and active ownership team, willing and able to provide the guidance and tools needed for our team's' success. We are a family-based company that values hard work but also quality of life. We're seeking high standards of quality and productivity, but not candidates to burn out with inhuman hours or unrealistic expectations. Our ideal candidate: 3+ years of restaurant kitchen management experience. 1+ years banquet chef experience. Has lead a BOH staff of 30 + employees. Scratch kitchen experience, in which multiple stations were worked and understood. A good knowledge of the fundamentals of food and ingredient relationships. Has excellent communication and strong people skills. Has business savvy with strong collaboration skills for working with all management staff both FOH and BOH. Is a genuine team player, willing to work collaboratively with managers and employees of all departments for the best interest and collective success of the company. Has a strong management background. Able to work flexible hours which includes days, nights, weekends, holidays, festivals, and VBC sponsored events. Enjoys teaching others, balancing employee performance and development. The Sous Chef must live by a guest orientated philosophy and show honesty and integrity in all things. Primary job duties/requirements: Staffing: Interview, hire and train BOH personnel. Conduct performance reviews. Scheduling: Manage labor and scheduling. Ensure proper staffing for maximum productivity and high quality standards. Supervise all BOH employees. Managing costs: Manage food and labor costs. Work to optimize profitability while ensuring quality. The ability to execute all daily operations to include but not limited to; prep production, line production, shift execution, ordering, recipe adherence, and recipe development. Sanitation: Maintain impeccable safety and sanitation standards. Competent computer skills: Maintain diligent record-keeping and report to management and owners in a timely manner. Positively represent and promote Vintage Brewing Company at public appearances, tastings, festivals and competitions. Coordinate cross-training activities and menu training with kitchen staff. Cultivate and promote a spirit of inter-departmental teamwork. Enjoy the happy work environment you've helped create! This job requires ability to perform the following: Moving safely and efficiently about the facilities. Carrying or lifting items weighing up to 80 pounds. Handling food, objects, products, and utensils. Bending, stooping, kneeling.

Zoftig Eatery is a family owned restaurant. We serve lunch, dinner and catering 6 days per week. We are open 10:30- 8 Monday to Saturday. We are closed on all of the major holidays. Our business is growing and we are looking to add to our team. Candidates should have a passion for great food and service and enjoy being a part of a small team. *Line Cook duties and skills include but are not limited to: *Ability to multi task and stay organized in a fast paced environment. *Work with a sense of urgency and determination. *Be clean and efficient. *Able to follow recipes and take direction. *Capable of completing prep list and set up of your station. *Work in a clean manner maintaining a sanitary work environment. *Provide Ca Food Handlers Card. *Experience preferred, culinary school a plus.

Sous Chef Job Description : The Sous Chef supports the Restaurant Chef in managing the entire kitchen operations for the restaurant to include daily service, holiday menus, group functions, and special events. The Sous Chef is responsible for assisting with management of day to day operations of the culinary department to include hiring and training, controlling food costs, upholding service standards, and helping to meet and exceed profit goals. The Sous Chef will also be responsible for ordering, receiving, and proper handling of product, developing new menu ideas, meeting with clients when appropriate, training staff and ensuring that all product represents the brands standards. The Sous Chef will also be working with culinary apprentices and externs. Benefits: Performance Based Incentives Medical Expense & Dependent Care Reimbursement Plan Paid Vacation Competitive Pay and Life Insurance Qualifications: The Sous Chef must have a minimum of 5 years of related culinary experience in a fine dining or luxury hotel/resort setting The Sous Chef must have experience in inventory/cost controls, food purchasing, fiscal planning and knowledge of profit and loss reporting The Sous Chef must also have excellent communication and interpersonal skills The Sous Chef must be a proactive member of the culinary team, take initiative and exhibit an exceptional level of professionalism and good judgement to anticipate, address, and troubleshoot issues where needed Exposure to managing banquet and/or catering service a plus. Apply Now - Sous Chef located in Asheville, NC If you would like to be considered for this position, email your resume to

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. This is an exciting opportunity to work with the Resort Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Ensure that these operations are run efficiently and cost effectively while maintaining a high level of customer service. The Sous Chef must make teamwork, employee morale and a positive work environment as a top priority. The positions will provide support, direction and assistance to all staff members while helping them maintain a "Fast, Friendly, Flexible and Fun" attitude. The position must have a clear and open communication with staff members, all other departments within the resort and the parent company. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Resort Executive Chef on presentation and quality standards for all menu items * Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas * Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations * Ensure all established safety procedures are enforced. * Places daily food orders and completes monthly inventory. * Oversee banquet events in respective restaurant * Assist in staff recruitment, interviewing and hiring. * Staff performance management Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Knowledge of basic purchasing skills/experience * High School graduate * Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset * Intermediate skiing or riding ability * Some positions require early morning and/or late evening shifts Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree, or equivalent Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects, up to 50lbs * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Do you love the mountains and wonder what it would be like to work at a mountain resort? Looking to try something new and learn how to ski, snowboard or downhill mountain bike? Are you looking to meet new friends from all over the country and world? If you answered yes to any of these questions, we invite you to come join our community at Stevens Pass today! Why not work where you play, and let Stevens Pass be your office.

Multiple Positions.Inspiring Places, Intuitive Service, Exuberant GuestsNew Restaurant Opening at The Beaver Creek Lodge - A Marriott Autograph Hotel? Room Attendant? Sous Chef? Server? Host? Cooks? Dishwashers? Bell/Valet Attendant? Engineer (PM)? Houseperson? Concierge (Part Time Seasonal)Objective / PurposeThe overall objective and purpose of Concierge position is to provide assistance to guests in order to enhance their overall experience. ?The incumbent is responsible for providing information on area attractions, dining, activities and events, and coordinating reservations.? They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.Free Merchant Ski Pass or Cash Bonus & Discounts at Marriott and Starwood hotels!EOE Drug Free WorkplaceWe are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities.recblid cy1aa9b4nkvqde3559pyl46gjva0dm

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. Job Summary: The Sous Chef is responsible for the supervision of Butte's culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists Restaurant chef in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of Butte's, other culinary departments, and the resort. Essential Job Functions: * Production of a high quality, healthy, food and beverage product. * Maintain clean and sanitary outlet by following HAACP procedures. * Training, coaching and supervision of staff. * Assist in menu costing, standards of procedure, recipes and production processes. * Attain and maintain budgetary guidelines and goals/ * Promote positive professional culinary culture throughout the F&B outlet and the Resort. Job Requirements: * College or Culinary Degree preferred. * Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. * Serv Safe certification, or ability to obtain, required. * At least 3 years experience in F&B required. * Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. * Some conversation Spanish preferred. * Ability to work evenings, weekends and holidays required. * Must have Intermediate Skiing/ Riding abilities. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. 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 175892

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 With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it's easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the "Top 25 Ski Towns in the World." 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 175431

Sous Chef Reports To: Executive Sous Chef and Executive Chef Reports To: Job Requirements: Job Requirements Possesses a strong background/knowledge of classic technique Motivates and coaches all associates on the Kitchen's food production team to ensure that all established standards are met Completes place and sets up station for banquets, breakfast, lunch, and/or dinner service Checks pars for shift use, out-of-stock items or possible shortages Assists in setting up plans and actions to correct any food cost problems Ensures correct preparation and presentation of a consistent level through production and demonstration Controls labor and operating expenses Ensures sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance Utilizes checklist before and after each meal period Constantly recommends service and product improvement regarding all aspects of the menu, ingredients, preparation and execution Manages the daily ordering process Additional Requirements: Good reading, writing and oral proficiency in the English language College degree preferable 3-5 years previous experience in multiple culinary/food and beverage department head positions Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting Computer literate Lead by example and foster mentoring relationships Outstanding verbal and multi-tasking skills Excellent knowledge of food, wine and cocktails Teamwork: Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate Partake in a positive work ethic and surrounding environment Standards: Able to work alone without direct supervision Demonstrate high degree of drive and determination Constantly recommend service and product improvement to better the operation Attend all required meetings Follow proper payroll and uniform procedures Properly handle and report associate and guest accidents Maintain complete knowledge of and comply with all departmental policies/service procedures/standards Assist with responsibilities and duties in other departments and as assigned by management Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel Work Environment: Standard restaurant setting Standard kitchen setting Standard Event setting Standard Room Service setting Physical Demand: Positions Continuous standing and walking Negotiating wet tile floor and steps Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins Forces Trays weigh 25lb. Carts: 250 lbs. (12-20 lbs. of push/pull force required) Hot box: 20 lbs. Banquet Tables Banquet Chairs Repetitions Standing and walking is continuous for 4-5 hours at a time Lifting and carrying 25 lb. tray, crate or box is occasional Negotiating varied floor surfaces is continuous Carrying over shoulder is occasional Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks Pushing Room Service cart continuous Lifting and carry hot boxes continuous Rolling and/or carry Banquet tables continuous Carrying stackable banquet chairs by loading the cart continuous Sensory Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea) Excellent speech and hearing to interact with guests Excellent sight for completion of paperwork Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The hotel is a smoke-free, drug-free facility, and equal opportunity employer Apply for this Position Go back to the job list

LOCATION: ?SANTA CLARA, CAAs an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.?You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge.Major Areas of 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 expertiseControlsThoroughly and accurately uses applicable Levy systems (Purchasing Systems, 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 Restaurants Company guidelines as stated in team member training manual and employee handbookTeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy Restaurants guidelinesConducts regular scheduled meetings to ensure lines of communication are open between management and team membersPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessaryMentors Sous Chefs to improve their skills and leadership abilitiesJob 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 shiftLevy 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.?

Summary of Position: Now seeking experienced Sous Chefs for our new Hampton Social in SOUTH BARRINGON IL. 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. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: 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. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. 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. 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. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: 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.

Summary of Position: Now seeking experienced Sous Chefs for our new Hampton Social in SOUTH BARRINGON IL. 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. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: 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. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. 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. 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. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: 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.