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

Job Description: University Dining is seeking a Sous Chef to help with supervision and execution of the production, preparation and presentation of foods. Will be responsible for maintaining quality and cost controls through efficient food preparation. Will also schedule, train, supervise and coordinate the work of assigned staff involved in food preparation and service under the direction of the Chef. Duties to include: Participating in and monitoring the preparation and service of foods as instructed and assigned. Actively participating in menu planning and recipe development. Assisting in controlling food inventory by maintaining par inventory levels in the assigned areas. Providing direction, assignments, feedback, coaching and counseling of assigned staff to ensure outcomes are achieved. University of Iowa Dining is committed to quality, meaning food is more than items on a plate, it's an experience. The University of Iowa Dining team takes pride in providing the best product by using fresh ingredients, developing partnerships with local sources, and committing to food innovation and creativity. Comprehensive University of Iowa benefits for these positions include health and dental insurance, flexible spending accounts, retirements savings, 24 days of paid vacation per year, and 11 paid holidays per year. The location for this Sous Chef position is University Catering. For full position description(s), please email the contact listed below. About the Division of Student Life: The Division of Student Life is comprised of staff that embrace new ideas and thoughts, works together to keep our students safe, and provides them with life-changing experiences. The Division of Student Life includes 14 departments that span from Recreation Services to the office of Leadership, Service and Civic Engagement and everything in between. We believe in working together as one team to achieve our mission: fostering student success by creating and promoting inclusive educationally purposeful services and activities within and beyond the classroom. One of our division priorities is to advance UI's goals to recruit and retain U.S. racial/ethnic minority (URM) staff and students. Qualifications: Required Qualifications: A combination of education and experience that is equivalent to bachelor's degree in Dietetics, Foods and Nutrition, Institutional Management, Hotel & Restaurant Administration or related field; or completion of a certificate in the Culinary Arts and related experience. Experience (typically 6 months - 1 year) in preparation and distribution of foods utilizing the latest techniques and knowledge of trends. Experience (typically 6 months - 1 year) in food service management, including supervising and inventory control Working proficiency in the use of Microsoft Office (Word, Excel, Access) software applications. Demonstrated working proficiency in the ability to collaborate and interact with individuals and groups, while appreciating the unique contribution of individuals from a variety of identities. Demonstrated working proficiency to lead and coach individuals or groups in learning and improving effectiveness in processes and procedures. Demonstrated excellent written and verbal communication skills, with the ability to effectively transmit, receive, and accurately interpret ideas, information and needs through appropriate communication methods and behaviors at a working proficiency level. Ability to obtain and maintain ServSafe Certification. Valid driver's license and ability to meet the University's Fleet Safety Program requirements. Desirable Qualifications: Experience (typically 1-3 years) in personnel supervision. Experience in banquet planning, working large-scale food service and retail operations. Working knowledge of electronic payroll and timekeeping systems. Experience working with a variety of different cultural cuisines. Application Details: Job openings are posted for a minimum of 14 calendar days and may be removed from posting and filled any time after the original posting period has ended. Successful candidates will be subject to a criminal background check. Up to 5 professional references will be requested at a later step in the recruitment process. The University of Iowa is an equal opportunity/affirmative action employer. All qualified applicants are encouraged to apply and will receive consideration for employment free from discrimination on the basis of race, creed, color, national origin, age, sex, pregnancy, sexual orientation, gender identity, genetic information, religion, associational preference, status as a qualified individual with a disability, or status as a protected veteran. recblid o4erirkwuzd7c0hx1s35i9d45dfaqm

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

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

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

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

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

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

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

Viceroy Snowmass is hiring: * Purchasing Manager* Sous Chef Benefits Include:Health Insurance, PTO, Matching 401k, Colleague Discounts, Free Shift Meal. East West is a portfolio of companies serving the hospitality management, retail, real estate and real estate development industries. We have great career opportunities in resort and urban areas of Colorado, California and Utah, as well as South Carolina, & Hawaii. Our History The East West Family of Companies was founded in 1986 - which means that we are celebrating our 30th anniversary! Our commitment to quality has fueled our growth and will continue to provide exciting career opportunities for years to come. We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities.recblid nq9yj4mdguwvn9mjg40i0y0b7q6rpa

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

The Following Positions are now open: • Executive Chef• Dining Room Manager• Sous Chef• Server• Shuttle Driver The Lodge at Breckenridge, managed by Guest Services, is now hiring Full-time, Seasonal Shuttle Drivers. AM and PM shifts available. Candidates must have a clean driving record, a great hospitality and customer service attitude, and the ability to assist with other departments as needed. This position pays an hourly wage plus tips. Job Summary: The Driver will transport guests and their luggage from designated parking area to resort, and from resort to several resort offered amenities. Additionally, the Driver will need to assist passengers in loading, unloading and/or carrying their luggage. $500 Bonus after the first 90 days of work Amazing Views, Unsurpassed Service and an Awesome Team Environment! We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities.recblid rs96k5or8dyi95i6s38f3rmnvde4yk

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

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

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

All points north lodge is seeking healthcare and hospitality professionals for the following full time and part time positions:- Director of Quality, Risk and Compliance - Primary Therapists: PhD, PsyD, DNP or MSN PMHNP-BC, LCSW, LPC, LMFT, LAC, CAC I, II, III - Nursing Supervisors, all 3 shifts - Staff Registered Nurses, all 3 shifts - Nurse or Clinical Healthcare Informatics Specialist - Nurse Educator - Cook/Sous Chef - Concierge - Front Desk - Bellman - HousekeepersFull-time, Year Round, Benefits Package Includes Health Insurance, Dental, Vision, 401k, And Vacation. APN Lodge is dedicated to providing the highest quality experience and greatest possible outcomes in the treatment and personal development industries by combining so many valuable elements on one campus. We are committed to providing our clients with comprehensive, custom-curated care for each unique need. We blend evidence-based practices, philosophy influences, and components of the ECHO Model and Medical Home Model to offer cutting-edge, client-centered care in each program track. Medical, pain management, activity, and fitness amenities & partnerships round out our multidisciplinary and experiential treatment. With Vail Health as our partner for primary and preventative care, our luxury campus is, in every way, an enriched environment of care - optimized for healing, recovery, retreat, and personal development. Trauma integration forms the foundation of all therapies as we address both the client's symptoms and their root cause. In group and one-on-one sessions, we utilize our clinical team's expertise in CBT, DBT, EMDR, somatic experiencing, PIT, talk therapy, and much more. Family treatment, one-on-one coaching, and immersive workshops allow clients and their families to stay connected and receive support through whatever season of life might come next.recblid yeemc35a30v0u5txsctucmq3rkkoi6

LOCATION: Lynn Family Stadium- Louisville, KYMissionAs a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines. OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver heartfelt hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertise ControlsThoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook TeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy guidelinesPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessary Job RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

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

Year-Round Positions Available - Beverage Director - Sous Chef - Food Runner Responsibilities Deliver food orders from the kitchen to customers' tables rapidly and accurately Act as the contact point between Front of the House and Back of the House staff Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies) Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins Serve welcome drinks and hors d'oeuvres, upon guests' arrival Ensure food is served in accordance with safety standards (e.g. proper temperature) Check in with customers and take additional orders or refill water, as needed Remove dirty dishes and utensils Answer guests' questions about ingredients and menu items Inform restaurant staff about customers' feedback or requests (e.g. when they ask for the check) Make sure families with young children get kids menus and special silverware sets We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities.recblid oie6f20n5bhip9j77p624a9pc5fgyz

Job Description:Experience Required: 1 to 3 yearsExperience Desired: Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience. Must have excellent food prep skills and food product knowledge.; Customer Service ExperienceEducation Required: High school diploma or equivalentCertification or Licensing Required: Serv- safe certification a plusLifting Requirement: Up to 50 poundsTravel Required: Regional - Daily, Less than 10%Age Requirement: At least 18 years of age Job ResponsibilitiesActively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.Actively demonstrate appropriate suggestive selling techniques.Provide active sampling opportunities, when appropriate.Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for our Company. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations.Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the customer's requirements and promote efficiency of operations and maximize company profits.Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager.Inspect equipment requirements to ensure the company has the needed equipment to ensure the presentation, transportation and safe handling of all food production.