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

Benjy's in the Village, a restaurant concept focusing on Modern American Cuisine with warm Texas hospitality, is looking for dynamic individuals to join our team. Service staff must be professional, with strong customer service skill.Responsible for tasting and modifying recipe for menu dependent on market preferences and product mix analysis.Estimate food and beverage costs. Work with leadership team for efficient provisioning and purchasing of supplies. Supervise portion control and quality of preparation to minimize waste. Create systems to adhere to projected and budgeted percentages.Lead staff with clear expectations of commitment to quality and execution, while monitoring line and cultivating a strong team relationship.Maintain personal and professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Commitment to values of gratitude and running a business that is transparent.Commitment expectation:Full time commitment, working industry standard of 55 hours per week Qualifications:5 + year full service experience Excellent organizational skill Associated topics: commercial, commercial kitchen, deli chef, executive, executive chef, lead, prep chef, restaurant chef, sous chef, tavern

Morrison Community Living, a member of Compass Group®, is the nation's only company exclusively dedicated to providing food, nutrition & wellness, EVS and hospitality services to the senior living industry. Morrison has over 350 registered dietitians, 250 executive chefs, 400 hospitality associates and 7,000 professional food service team members. Actively committed to fostering ways to enjoy great-tasting, healthy food through socially responsible practices and superior customer service, the Atlanta-based company serves more than 450 senior living clients in 42 states, including some of the largest and most prominent senior living communities in the United States. Job Summary We are seeking a Sous Chef to lead the culinary services team in a Senior Living Community in Sun Lakes, AZ. Key Responsibilities: Assists with implementing and supporting all culinary related programs to include resident dining, catering, retail, and all other dining functions Assists with menu development, inventory, ordering/purchasing, and food cost controls Responsible for adherence to all food safety and sanitation programs Insures compliance with all policies and procedures with emphasis on quality and attention to detail Assists with management, onboarding, training, development and growth of the culinary team Preferred Qualifications: Culinary Arts degree or certificate- preferred Servsafe certification - required Three years of progressive culinary management experience - required Knowledge of food and catering trends as well as creativity with plate presentation Fine dining restaurant, hotel, or country club culinary experience Experience with high-touch customer service environments Must be experienced with computers to include Microsoft Office Suite Experience in the senior living setting - preferred Contract managed service experience- a plus Apply to Morrison Community Living today! Morrison Community Living is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Position Title: CHEF, SOUS SR Reports To: EXECUTIVE CHEF Become part of Restaurant Associates , a name that has been synonymous with exciting restaurant concepts and high quality foodservice for over half a century. RA is a New York City leader in the foodservice industry for some of the nation's premier museums, performing arts centers and corporate accounts. Restaurant Associates' commitment to upscale dining has led the way to develop successful culinary programs. If you share our belief in the value of delivering Superior Quality Food and Delivery Hospitality Excellence, we invite you to learn more about Restaurant Associates' dynamic select team of professionals. Come share your talents with one of the nations' fastest-growing, multi-million dollar organizations. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Req ID: 322816 Restaurant Associates DANA BONANO SALARIED EXEMPT

We have an opening for a SOUS CHEF position. Location : 259 East Grand Ave South San Francisco, CA 94080 Note: online applications accepted only. Schedule : Monday- Friday (no weekends). Details: The sous chef will support a large corporate dining operation with 2 cafes, a satellite cafe, 14 micro kitchens, and catering. Requirement : Strong culinary skills, computer skills, people management, and cooking experience. ​​​​​​​ *Internal Employee Referral Bonus Available WE MAKE IT EASY! You can now chat or text-to-apply , in addition to our standard online apply. Just text JOB to 75000 & search for the requisition ID number 333991 . Click here to view more. You can now prerecord video introductions. Be more than just words on a resume and get in front of the hiring manager faster. Click here to get a sneak peek preview. If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon Appétit are eligible for many benefits, including: Paid vacation and sick leave Medical, Dental, and Vision 401(k) with matching by company 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 On-the-job training Learn more about careers with Bon Appétit: Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. About Compass Group: Achieving leadership in the foodservice industry 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 333991 Bon Appetit SALARIED EXEMPT

Service Systems Associates (SSA) at the NATIONAL WESTERN COMPLEX is looking for an Executive Sous Chef. ABOUT SSA SSA is a visitor services company that provides retail, food & beverage, and catering to nearly 60 zoos, museums, aquariums, and iconic attractions in 26 states nationwide. Check out SSA at the below websites: kmssa.com RESPONSIBILITIES Perform the steps of SSA EXTRA Guest Service to ensure a memorable experience for every guest and client. Interview, hire, evaluate, reward, and progressively discipline kitchen personnel as appropriate. Assist GM with accurate forecast of weekly and monthly sales as necessary. Supervise period end inventory for all food and beverage areas. Direct and coordinate the work of production and dish room staff. Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services. Ensure SSAfety training(s) completed with all staff upon hire. Direct and participate in the daily preparation of standard and gourmet food items. Evaluate the quality of raw food and ensure the quality of the finished products. Control food cost within HQ purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures. Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas. Comply with all food safety regulations and practices. Ensure compliance with all applicable health and safety regulations. Monitor and track proper cooking and holding temperatures. Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery, as well as food production principles and practices. Establish maintenance schedules in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, and basic first aide. Facilitate the maintenance and repairs of facility and equipment. Maintains a close relationship with the client's staff to insure a positive working relationship. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Inspect assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Supervise and participate in the preparation and display of menu items for special functions. § Incorporate sustainable resources into the culinary selections. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations. Place all food product orders and assist with shipping, receiving, and distribution, and maintain communication with vendors. Analyze sales and inventory to maximize opportunities. Manage all operational functions of the Culinary Department. Process invoices to office team ensuring smooth communication so that all vendors are paid within terms. Manage payroll and controllable profit within established guidelines. Meet payroll budget percent expectations by being strategic with coverage, on-call shifts, etc. Manage employees in accordance with State and Federal labor laws. Schedule appropriate staff levels in accordance with budget and business forecast. Perform other tasks as deemed necessary. Maintain a clean, safe and organized work environment. Uphold and demonstrate a complete understanding of company policies and procedures. JOB REQUIREMENTS Strong interpersonal and communication skills, including the ability to articulate to our client, General Manager and HQ personnel. Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships. Exceptional problem solving/decision making skills combined with the ability to be organized. Demonstrates culinary and catering management, financial management, merchandising, analytical, planning and leadership skills. Demonstrates the ability to remain flexible in a fast-paced environment. Computer knowledge and skill level for basic office functions. Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above. Ability to work varied hours/days, including nights, weekends and holidays, as needed. PREVIOUS EXPERIENCE 3+ years of Sous Chef experience preferred. 3+ years of catering experience preferred. Two years management experience in cultural, iconic, amusement or museum attraction a plus. ServSafe Certified a plus. All education backgrounds accepted, must be 18 or older. This is by no means an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job description. The Regional Vice President reserves the right to revise the job description or to require that other or different tasks are performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technological developments)

Come join the team of one of Seattle's best Wine Bars, located in the quaint Seattle neighborhood of Madrona. Bottlehouse is looking for that special someone who is a natural leader, possesses a great attitude, work ethic, and explosive energy. The ultimate motivator, with a proactive "less talk, more action" attitude, who identifies needs and fulfills them. The perfect candidate would have 2+ years experiences managing a kitchen. However, if you feel that your next step in this industry is management, we're open in hearing your story and reviewing your list of experiences. We want people with a passion for food, beverage, and their natural affinity for one another. We have a very collaborative kitchen, and lean on all staff to support with seasonal ideas and specials. This is a position that offers a great deal of autonomy, an opportunity to have your hands in many different aspects of the kitchen, as well as plenty of room for growth and development. This position comes with a competitive salary, benefits, plus a portion of tips when on the floor. Please submit resumes via email or swing by, check us out, and say "hey!" We look forward to hearing from you!Sous Chef Duties:Assists in recipe development & new menu rollout managementAssists in project management of timelines for menu creation and tastingsAssists in all costing of food itemsFollows all guidelines for costing including using the tasting template and timelines forevery new itemAssists in overseeing vendor pricingAssists in daily vendor ordering as delegated by Kitchen Manager.All vendor ordering through Kitchen Manager. All new productmust be approved by Ownership and submitted to GM, KM and OM for review prior to approval.Supports all cheese and charcuterie ordering, and special orders for events, large orders, etc.Assists in training for kitchen employees to company standardsMaintains a collaborative & creative work environment for all kitchen staffAssists in catering and BEO managementMaintains the QC guide and recipes with updates for new items and photosEnsures consistency of dishes and follow-through for entire kitchen staffVerifies that kitchen staff follows all recipes and portions servings correctlyManages kitchen cleaning and organizing (making sure team keeps kitchen, dish, and storage areas clean and organized up to code standard) delegating when necessary.Sets excellent customer service and work ethic examplesActively participates as a member of the management and lead teamPerforms additional responsibilities, although not detailed, as requested by BH Operations, General and Kitchen management **Manages kitchen supplies ordering. (All supply + equipment ordering thru TOH office.)Manages accurate count of inventory, delegating when necessary, when Kitchen Manager is not present.Maintains inventory management of all supplies and kitchen equipmentManages daily prep list and communicates with kitchen staff when Kitchen Manager is not present.Receives product by verifying invoice and appropriate quality of merchandise at all timesEnsures that all stations remain stocked before, during, and after kitchen hours

Description Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private di Qualifications Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)

Job Summary: Manages culinary operation of outlet for assigned shift. Prepares and directs staff in the preparation of food products according to department standards. Supports culinary operation in providing high quality food that enhances the guest's dining experience which drives repeat business. Job Duties Prepares and assists in the preparation of food products. Interviews, selects, hires, and promotes team members; plans training and development in conjunction with Human Resources Development, and completes performance appraisals, disciplinary actions and terminations. Manages culinary operations of outlet for assigned shift. Ensures quality and consistency of food products. Ensures proper sanitation of all equipment. Ensures compliance with all prescribed food and safety standards. Conducts taste tests to ensure quality and consistency. Occasional Tasks

Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Maintains food handling and sanitation standards. • Ensures all employees have proper supplies, equipment and uniforms. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. • Assists in determining how food should be presented and creates decorative food displays. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities • Ensures and maintains the productivity level of employees. • Ensures completion of assigned duties. • Coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Handles employee questions and concerns. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Conducts employee performance appraisal process, giving feedback as needed. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Monitors employee's progress towards meeting performance expectations. • Conducts training when appropriate. Maintaining Culinary Goals • Follows specific goals and plans to prioritize, organize, and accomplish your work. • Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. • Places orders for appropriate supplies and manages food and supply inventories according to budget. • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Strives to improve service performance. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Serves as a role model to demonstrate appropriate behaviors. • Analyzes information and evaluating results to choose the best solution and solve problems. • Complies with loss prevention policies and procedures. • Reports malfunctions in department equipment. • Attends and participates in all pertinent meetings. • Encourages and builds mutual trust, respect, and cooperation among team members. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's - in our scratch based kitchen! Accepting Applications for Sous Chef CandidatesGuests come to us hungry for the experience of authentic italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means - growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.

THE JOB Responsible for baking off menu items as well as creating fillings and toppings and assembly. In this position you will report to the Pastry Chef to produce high quality pastries with precision. Be a part of the creative process and have a hand in producing delicious pastries in a show kitchen! RESPONSIBILITIES Support various stages of croissant production. Support completion of various other menu items. Operate dough sheeter to laminate croissant doughs with double and single folds. Do turns for doughs; make croissant dough. Shape laminated croissant dough into various shapes. Sheet butter for lamination; punch down doughs. Properly weigh all shaped dough to ensure consistency in final product Effectively maintain and execute a strict baking schedule Fill, garnish, and glaze pastries Maintain awareness of correct oven setting to bake off a variety of pastries Prepare various fillings Operating a commercial mixer and mixing dough Proof unbaked products and operate a deep fryer to fry donuts Fulfill prep tasks as needed Maintain cleanliness of your work area and refrigerator Operate quickly in a fast-paced environment with the ability to remain calm under pressure. Assist in inventory management duties. Maintaining knowledge of and exemplifying Company Values and Policies. Work with the team to develop and facilitate menu updates and create new ideas. Analyze recipes to determine product costs based on food, labor, and overhead. Work as a team to train and coach new staff. Assist in production management including but not limited to determining and production schedules; coordinating, planning and budgeting for all food and quality control. MINIMUM REQUIREMENTS Collaborate with staff to ensure all tasks are done on time. Weekend availability. Strong attention to detail in product quality and consistency. Efficient and clean work style. Great ability to manage time productively and meet deadlines. General knowledge of viennoiserie. Maintain cleanliness and organization of work area, refrigerators, freezers and Storage. Operate quickly in a fast-paced environment and remain calm under pressure. Reliability to arrive to early morning shifts on time. Must have the physical abilities to carry out the functions of the job description

Job Summary We are currently seeking an experienced Sous Chef to lead in the opening and day-to-day kitchen operations of a gem southern hospitality restaurant. The Sous Chef will need to utilize both culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. The Sous Chef will be responsible for preparing a wide selection of high-quality southern dishes. Responsibilities and Duties Prepares meals according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.Keeps cooking stations stocked and cleaned, especially before and during prime operation hours.Trains, develops and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis.Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.Oversees and organizes kitchen stock and ingredients.Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.Hires and trains new kitchen employees to restaurant and kitchen standards.Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.Verifies that food storage units all meet standards and are consistently well-managed.Ensures compliance with food handling and sanitation standards.Follows proper handling and right temperature of all food products.Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department standards.Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.Perform any other duties and responsibilities that may be assigned as needed to meet the ongoing needs of the restaurant. Qualifications and Skills Minimum of 8 years of experience in kitchen preparation and cooking.5+ years of experience as a Sous Chef.Understanding of various cooking methods, ingredients, equipment and procedures.Excellent record of kitchen and staff management.Accuracy and speed in handling emergency situations and providing solutions.Familiar with industry's best practices.Working knowledge of various computer software programs (MS Office, restaurant management software, POS).BS degree in Culinary science or related certificate would be a plus.Ability to standing and walking 100% of the time.Ability to lifting up to 80lbs to waist high.Ability to life up to 30lbs to shoulder high.Dexterity required for handling food items and dishes.

Summary of Responsibilities: Reporting to the Executive Chef , responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Lead and supervise the quality/quantity of the food offered, as well as coordinate the production as it relates to all banquets Review all banquet event orders to ensure all menu items and set-ups are prepared Conduct daily shift briefings to Colleagues Assist in the development of new banquet offerings and displays Follow payroll costs and productivity within budgeted guidelines Provide training for new Colleagues Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous leadership experience in the culinary field required, fine dining experience preferred Journeyman's papers or international equivalent required Diploma/Certification in a culinary discipline preferred Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Ability to work an 8hr shift in a hot and noisy environment. Stand continuously during the shift Intermittently bend, stoop, reach, and twist Intermittently lift product and equivalent Occasionally carry product and equipment Visa Requirements: Applicant must be able to provide proof that they are legally able to work in the United States.

Overview Do you aspire to enhance the lives of others while enjoying a positive work environment? Wesley Enhanced Living (WEL) is dedicated to making a compelling difference in the lives of our residents through providing excellence and innovation in aging services. If you are looking for an inspiring and rewarding workplace, Wesley Enhanced Living is a great place to be! Wesley Enhanced Living is a retirement community providing Independent Living, Personal Care, and Skilled Nursing services to senior adults. We are seeking individuals whose values align with Wesley Enhanced Living's values of Grace, Honor, and Integrity. Ideal candidates will be: Kind and Compassionate Honest and Trustworthy Committed to Moral and Ethical Principles Driven to Provide Enhanced Living to Our Residents Wesley Enhanced Living is working to set a new paradigm in aging services by always doing the right thing and we need YOU to help us discover new ways to achieve this goal. Discover the Art of Living and Working WEL Responsibilities The Sous Chef is primarily responsible for staff performance including the daily supervision and retention of culinary staff. The Sous Chef needs to be familiar with all aspects of the kitchen operations. The Sous Chef is committed to providing excellent service by increasing staff productivity, developing and maintaining programs to improve service excellence, enhancing resident satisfaction, and ensuring cross training and staff development. The Sous Chef's goal is to provide a full and enhanced dining experience to residents and visitors, while maintaining budget goals and regulatory compliance. Sous Chef essential duties and responsibilities include, but are not limited to: Maintains effective and efficient dining services, maintains positive resident relations, develops and maintains positive relations with staff members in all departments. Ensures products and staff services are consistent with regulatory standards as well as quality and excellence standards. Assists Profit & Loss management by following WEL policies and procedures, managing staffing and overtime budget, maintaining inventory controls, managing staff performance, reviewing financial reports, and taking appropriate actions. Assists General Manager, and Head Chef with interviewing, hiring, training, daily supervision, and retention of qualified staff. Taking the Head Chef's daily responsibilities on when he or she is not there Must possess the ability to delegate tasks to staff as well as effectively coach and mentor members of the culinary staff. Maintains and corrects the job performance of employees through effective discipline. Complies with, supports, and enforces policies inclusive of safety and infection control procedures. Insures staff adheres to sanitation policies and regulations. Conducts in house inspections bi-weekly. Directly supervises the delivery of food products and effective staff service to residents. Ensures food is received, stored, prepared, held and served in compliance with dining services procedures and state and federal guidelines. Assists Head Chef with ordering all products needed Ensures adherence to quality assurance processes by routinely auditing (i.e., meal service, dining, safety, sanitation, and meal satisfaction) the dining areas. Assists Head Chef with maintaining supplies inventory by checking stock and reporting anticipated needs Assists the Head Chef with menu planning and catering functions Qualifications Related Experience: Minimum 5 years experience cooking experience required. Previous Health Care Food Service experience preferred Education or Degree Requirement: High School Degree or Equivalent. Graduation from an accredited secondary (voc tech) culinary program, or post secondary training or graduation from a culinary training program, strongly preferred. Licenses, Certifications, Registrations: ServSafe Certification Equal Opportunity Employer Associated topics: catering, corporate kitchen, culinary, dining chef, executive chef, executive kitchen, pantry, pizza chef, restaurant assistant chef, restaurant chef

OVERVIEW Pacific Catch is a WestCoast Fish House dedicated to delivering high quality sustainable seafood with a unique perspective. From the day we opened we've been mindful about where our ingredients come from and how to bring to life the vibrant flavors and feeling of the Pacific. That's why we're a community. This is how we connect - over food we can share, and the diverse experiences we all bring to the table. Overall the tie that binds us is our mutual love of seafood and respect for the ocean's resources. We currently have eight locations around the San Francisco Bay Area, with more opening this year and in 2020 Come Grow with Us. Pacific Catch is committed to being a positive force in the communities we serve. We support local events and programs and work hard to control our environmental impact. Ocean friendly restaurant: As a proud partner of the Surfrider Foundation, we believe and support their efforts towards the protection and enjoyment of the world's ocean, waves and beaches. Responsible sourcing commitment: As a member of the Seafood Watch program, we are committed to sourcing seafood from Environmentally Responsible Sources as defined by the Monterrey Bay Aquarium. Joint industry efforts: Through our James Beard Smart Catch partnership we have a chance to use our sourcing program to support industry efforts to maintain healthy, sustainable food sources both for now and for future generations. SOUS CHEF The Sous Chef serves as the lead BOH manager when the Chef is not present, and they are responsible for supervising and training all hourly kitchen team members in accordance with our policies and ensuring strict adherence to ingredient and food quality standards and efficient operations. The Sous Chef is responsible for managing the kitchen team and line during their shifts and maintaining maximum guest satisfaction. The Sous Chef also assists the Chef in managing food quality, BOH labor and food cost for their location. RESPONSIBILITIES Assist with overseeing day-to-day culinary operations Line check- Check freshness and quality of ingredients Maintains proper kitchen culture and a professional environment Executes and maintains prep and dish recipes- seasonal Work with management to create a memorable experience for guests Ensure plate presentation meets the standards and excites our guests Train, Coach, and Inspire BOH team Maintain kitchen equipment Ordering, Inventory management and control Scheduling, On boarding Food waste control Coordinate food and kitchenware needs QUALIFICATIONS Culinary Arts degree preferred Be Team focused, able to lead and motivate Two years BOH management experience in a high volume, full-service restaurant Technology savvy: comfortable with MS Office, Google Apps/programs,& Aloha Must possess exemplary knife skills and the ability to coach/train others Demonstrated success in managing people and strong leadership skill English proficient, bi-lingual a plus PHYSICAL Must be able to stand and exert well-paced mobility for periods of up to 5 hours in length. Must be able to reach, bend, stoop and frequently lift up to 25 pounds. SCHEDULE This is a full-time, hourly position, work a 40-hour week, plus 7.5 hours of scheduled over-time. We strongly believe that the success of our restaurants and brand is a direct result of the quality and dedication of our people, and we are committed to offering extraordinary opportunity for personal and professional growth, a competitive package of unique and meaningful benefits and a fun and inclusive work environment where people feel cared for and valued.PandoLogic. Keywords: Sous Chef, Location: Palo Alto, CA - 94309

Summary Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work with front of the house management to insure smooth operations and high quality guest service. Essential Duties and Responsibilities include the following. Other duties may be assigned. Promote Cache Creek Casino Resort in a positive manner. Manage by shift Culinary Staff in restaurant. Coach and counsel staff as required. Execute menu as prescribes by recipe standards. Manage portion control and FIFO of all food product. Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas. Expedite line and observe plates leaving kitchen. Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions. Supervisory Responsibilities Directly supervises 12-15 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and/or Experience High School diploma required. One to two years of Culinary school or ACF approved apprenticeship program. One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef. One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Age Requirement Must be at least 21 years of age. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations Cache Creek Casino Tribal Gaming License. Sanitation Certificate Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud.

Posting Date Oct 17, 2019 Job Number Job Category Food and Beverage & Culinary Location Gaylord Palms Resort & Convention Center, 6000 W. Osceola Parkway, Kissimmee, Florida, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

MCMENAMINS is now hiring a Sous Chef for our Kalama Harbor Lodge location in Kalama, WA. We are local, family-owned and operated, with 50+ locations in Oregon & Washington (and growing!). We emphasize community, art, history, music, food, drink and fun. McMenamins has both seasonal, as well as long-term career opportunities!***This is a FT benefit eligible position; $500.00 signing bonus after 90 days of successful employment!! ***Qualified applicants should have:A strong culinary background and shares our passion for food, wine, and local/organic ingredients.Amazing leadership skillsAn ability to effectively manage a busy kitchen and diverse workforce.Candidates with previous experience in high volume kitchens, experience in menu and recipe development, and a flexible work schedule, to include evenings, weekends and holidays, will be given immediate consideration.Benefits We OfferCompetitive payPerks and employee discounts from date of hire (such as meal credits, merchandise discounts, hotel room discounts) and moreMany career path opportunitiesFull health coverage benefits available to eligible employees401K retirement with company match to eligible employeesPaid vacationBelief in a work/life balanceBe part of a fun team and positive work environmentCommunityResurrection of historic buildings and properties in large and small Northwest communitiesGiving back financially to local schools & non-profits near each locationHelping other local businesses grow with collaborative productsOur Pubs and Properties are places for all -- to gather, relax, converse, and create a strong foundation for the fabric that makes up a neighborhoodWe offer excellent opportunities for growth and an excellent benefits package, including medical, dental, chiro, vision, PTO, and 401k to eligible employees after eligibility requirements are met.No phone calls to individual locations please! E.O.E.Please note:Relocation is not offered for this position so in order to be considered, you must be located in the United States.

LOCAL APPLICANTS ONLY! Job Summary Are you passionate about food? Do you LOVE all the diversity that comes in the culinary field? Do you LOVE multicultural and fusion foods? If so, we would love for you to join our team. We are experts in Multicultural and Fusion cuisines and offer something that most other don't: quality, presentation, flavors and authenticity to everything that we prepare for our clients. The Gourmet Kitchen Catering, a full-service catering company serving Denver Metro and Front Range is looking for an experienced, hardworking individual with a friendly, professional demeanor to join us as a Catering Sous Chef. You will also be working on events at our venue in Broomfield: Copper Leaf Gardens and Event Center. You will be working with Owner (Executive Chef) and you will be expected to take over most of her responsibilities in no more than 6 months. 1. If you meet or exceed our needs: you will get an increment in 6 months 2. If you meet or exceed your KPIs: you will be eligible for yearly Bonus 3. We offer Retirement Savings and after 1 year of job, we match up to 3% Required Skills and experience Highly skilled at preparing sauces and dressings Good knowledge of preparing Bread, Desserts and Pastry Making Menu/Recipe Development and using Caterease (or a similar software) to electronically maintain them and create shopping lists Excellent knowledge of various dietary restrictions and allergies Advanced Knife Handling and Chopping/Grilling skills Excellent Plating and Presentation (platters, buffet) skills Self-starter and can work independently Good Organizational Skills Good Management Skills Proficient with health and safety rules and regulations Excellent communication skills Ability to deal with high pressure situations Good decision making skills Finish work on time without sacrificing quality Must be creative and resourceful e.g. when ingredients and resources aren't available Principal Duties/Tasks and responsibilities Lead, Assist and Oversee the preparation, portioning, garnishing, presentation and safe storage of food for 1 or more simultaneous catering events Maintain high standards of quality, flavor and presentation for all the dishes being prepared Ensure that kitchen, equipment and storage facilities are sanitary, neat and organized Ensure that all kitchen equipment are accounted for Represent The Gourmet Kitchen Catering in trade shows and weddings shows Perform client tastings Always maintain a professional demeanor - especially in front of clients and vendors Document Recipes and generate shopping list based on the documented Recipes and what is in stock Create/Improve Menus - specifically local/seasonal/organic/Gluten Free/Vegan/Vegetarian Estimate food consumption and purchase the appropriate amount of ingredients for preparation Minimize food waste and keep Food Cost under a certain % (as decided by management) Manage Appropriate Inventory Levels Ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines Train and mentor other cooks and kitchen staff Schedule Kitchen Staff Hours and minimize overtime of all Kitchen Staff Monitor the performance of kitchen staff and assist in their hiring and termination decision Ensure compliance with all federal, state and local regulations On-site and Off-site Catering Management (kitchen and kitchen staff) Drive Catering Van to events Job Requirements Must be prepared to work early mornings, late nights, weekends, long hours Lifts and transports up to 50 lbs Frequently reaches, lifts, stoops, bends and cleans to maintain service area Walks and stands during entire shift Supervises serving staff to ensure optimal job performance Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Once you start working with us, you must promptly respond to email and/or phone and/or text messages Other Benefits Fun, friendly and flexible environment of a family-owned small business Advancement and Learning Opportunities Performance Bonus