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The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

Responsibilities Include:Assisting in culinary management and food creation of an assignedrestaurant outletTaking council from the Executive Chef, Executive Sous Chef and Chef de Cuisine to create, implement menu items and concepts specific to the outlet. Yellowstone Club has nine outlets on property ranging from continental breakfast, bar food, BBQ, Pacific Cuisine and Fine Dining.Accountable for overall success of daily kitchen operationsExhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions.Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.Assist Executive Chef, Executive Sous Chef and Chef de Cuisine with all kitchen operations and preparation.Prepare and cook foods of all types, either on a regular basis or for special guests or functions.Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.Assist in determining how food should be presented and creates decorative food displays.Work to continually improve Member and guest dining satisfaction while maintaining the operating budget.Supervise all kitchen areas to ensure a consistent, high quality product is produced.Ensure sanitation and food standards are achieved.Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and individual coaching when needed.Position Requirements:Certificate in culinary arts or relevant field6+ years experience as a Cook/Line Cook in a resort or club settingHighly proficient in regional American cuisineHigh attention to detailKnowledge of world class hospitality and service managementProven ability to lead and manage a culinary teamMust be willing to work long hours which may include nights, weekends, and holidaysMust be an excellent communicator with the ability to multitask and think quickly when under pressureAbility to lift up to 50lbs plus stand, walk and move around during majority of the dayValid Drivers License with ability to meet company driving insurance policyThe positions offered are seasonal, full-time and located in Big Sky, MT.Yellowstone Club offers great benefits including free public transportation from Bozeman to the Club upon hire and a complimentary meal each day. Plus, you get to work at one of the most incredible places on earth. For more information about the Club, visit .

Sous Chef / Kitchen Manager / Sous Chef Restaurant Top Ranked Food OperationOur company is searching for an energetic Sous Chef with the leadership expertise and communication skills to make a day at work both productive and enjoyable! We also provide a stand-out training and development program to our personnel and managers to provide endless advancement opportunity. Our company continues to grow rapidly and we're looking for a capable General Manager that's interested in developing and growing with us. This is a fantastic opportunity with an abundance of advancement opportunity as our Restaurant Manager. Apply Today for our location in Milwaukee, WI.Title of Position: Sou Chef / Kitchen Manager / Sous Chef RestaurantJob Description:* The Sou Chef will be accountable for the overall functions of the back of the house. Selecting, training and coaching our employees in addition to counseling when necessary will be expected of our Sous Chefs. The Sous Chef is the leading Go-To person for the kitchen. Administrative needs are the regular support of the management team and ensuring the standards and procedures are being up held in the back of the house. Our Sous Chefs will devote time and energy to training and developing the Kitchen team to have an understanding of scheduling, P&L, and budgeting.BenefitsCompetitive SalaryBonus ProgramsGrowth Potential and Advancement OpportunitiesOutstanding Training ProgramQualificationsThis position requires a minimum of 3 years' experience as a Sou Chef in a high volume environmentSou Chef must be passionate about, and thrive on the development and mentoring of othersThe ability to drive positive sales and raise guest countsTrust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Sou ChefThe Sou Chef should act as a "brand ambassador" for our company at all times

Responsibilities:Coordinate, plan, participate, and supervise the production, preparation and presentation of food.Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication,recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.Qualifications:Candidate will possess two to three years of post-high school education, preferably a culinary degree.Two to three years experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems andexcellent oral, reading and written communication skills.Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings andweekends.Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer Minority/Female/Disability/Veteran

We are looking for a professional Sous Chef to join our culinary team, following our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities Help in the preparation and design of all food menusProduce high quality plates both design and taste wiseEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff's performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customers Requirements 3+ years of experience as a Sous ChefUnderstanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementAccuracy and speed in handling emergency situations and providing solutionsMust have NYC DOH Food Protection Certificate.Flexible schedule -- we are a 24-hour kitchen and overnight shifts may be requiredWorking knowledge of various computer software programs (MS Office, MS Excel, etc.) More about us: Savory is a corporate catering company with a mission to elevate the catering experience, making it fresher, quicker, more reliable, and tastier. Savory is a fast-paced environment focused on quality food experiences and hospitality excellence. Our rapid growth has prompted us to seek qualified individuals that will be a positive addition to our tight-knit family and help shape the future of Savory.

Flagship Culinary Services at Largest Social Media Company in San Francisco, CA is seeking Junior Sous Chefs with a vast experience working with international and regional cuisines in a corporate high food production environment yet with the highest local sustainable products. Looking for a passionate Manager that can lead a staff of 35 team members in creating daily changing menus.The ideal Manager will be responsible for fostering the company's philosophy of hosting an excellent learning environment with the highest degree food quality yet without compromising the respect of our staff. We foster a fun and exciting environment and our staff is our top priority alongside our food quality.Essential FunctionsResponsible for production according to recipes/directionsManages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations.Responsible for ongoing training and professional development of staff membersEffectively communicates to management to ensure effective and efficient operations without issue.Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback.Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.Sets operational goals and follow-up plans for the work unit.Directs and holds all work unit staff accountable for those goals.Ensures compliance with inventory procedures.Maintains food quality standards for the café.Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.Conducts daily line checks, food reviews and recipes of the day.Ensures that clear feedback is provided to the entire kitchen team, including staff and management.Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve café standards of kitchen team and to correct deficiencies on a timely basis.Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelinesThese are a few perks of what we offer our Junior Sous Chefs:Above industry payMonday-Friday schedule/Weekends OFF!!!11 Paid HolidaysMedical, Vision, Dentalaccrued sick and vacation 401k -portion company matchfree uniformsYearly performance reviewsYearly bonus structureGreat Growth opportunitiesWEEKENDS OFF....(GET YOUR LIFE BACK!!!)To Apply Please Click On The Link Below was founded in 1988 as a one-person startup dedicated to delivering first class commercial janitorial services in the Silicon Valley. Today, we are an industry leader and offer a broad array of facility maintenance and management services to a wide variety of industries including major universities, leading high-technology and bio-pharma firms, government and defense contractors, municipal facilities, and some of the biggest airports in the country.Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Overview Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered "yes" to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: * You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. * Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. * We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. * You will execute a dynamic menu utilizing different cooking styles. * You will learn side by side from our expert Executive Chef. * You can interact and collect feedback from residents every single day. * Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: * You have two years of kitchen or restaurant experience * Ability to operate kitchen equipment as needed. * You are knowledgeable in food sanitation guidelines. * You have previous supervisory experience, ideally in a culinary setting.. * Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. * You have basic computer skills in Excel * And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA

Our Sous Chef is accountable for the overall success of the daily kitchen operations. The Sous Chef consistently contributes innovative ideas and able to collaborate with a team for the best results; Exhibits culinary talents by personally performing tasks while leading the staff and managing all Food & Beverage related functions; Works to continually improve the guest and employee experience; Supervises all kitchen areas to ensure a consistent, superior quality product is produced. In addition, the Sous Chef is responsible for guiding and developing staff including direct reports and must ensure sanitation and food safety standards are achieved. please submit your resume here:

POSITION SUMMARY: The Sous Chef works closely with the Chef and under the guidance of the Executive Chef in all aspects of managing the daily production. This position encompasses daily kitchen operations, ordering, tracking and inventory of product from multiple vendors, overseeing kitchen staff, as well as maintaining high standards of quality, timeliness and consistency in execution of fine dining in a live, fast paced theatrical environment.SUMMARY:In 2018, the Seattle-based headquarters of Teatro Zinzanni moved the Spiegeltent and all of its operations to a wooded former brewery site in Woodinville, Washington, a community just outside Seattle in the areas tech corridor with more than 100 wineries in the neighborhood. The Wheelhouse restaurant came to life in August 2019.Wheelhouse is a full service restaurant supporting the local community and surrounding area. We offer the freshest local products, local wines, beers and spirits through innovative menus. The Wheelhouse is a place for friends and families to gather for nourishment and merriment. We are open for lunch and dinner seven days a week year round, with the exception of a few key holidays. The long-term goal for the Wheelhouse is to become a landmark for the Hollywood district as well as greater Woodinville. ESSENTIAL FUNCTIONSResponsibilities and Duties:Kitchen OperationsResponsible for planning and executing operational structures with respect to budget and an assertive a la carte menu: daily food preparation, task creation, management and control, supervision and monitoring of kitchen staff, as well as impeccable upkeep and maintenance of working spaces and machinery.A capacity to understand and act upon production needs, using visual cues to ensure to-the-minute kitchen timing and delivery of all menu items is correct. Responsible for adhering to strict budget and production timeline for crew mealResponsible for kitchen operations at the highest of cleanliness standards in full adherence to health code for both facility and kitchen staffInventory ManagementResponsible for assisting in costing menu items to strict expense and cost of goods budget guidelinesResponsible for creating informed order sheets, and accountable for placing and tracking food and supply orders under the strict timelines of a daily live show, a set menu and a no waste operational principleResponsible for constantly monitoring pricing on menu items while maintaining excellent working relationships with vendors.Responsible for organizing, processing according to code and timely submittal of vendor invoicesResponsible for assisting with daily, weekly and monthly physical inventory control and shrinkage of produce, dry goods, front of house service supplies and cleaning suppliesResponsible for assisting with monthly inventory and timely recording of dataResponsible for keeping organized, methodical and track-able records for all aspects of the operation Staff ManagementResponsible under General Manager supervision for assisting with hiring, interviewing, training and supervising ofkitchen staffResponsible for working with HR department in regards to any staff related issuesResponsible for assisting with creating weekly kitchen staff schedulesResponsible for employee attendance and punctuality in the constraints of a strict show deadlineResponsible for creating and implementing ongoing product and technique training schedules for kitchen staff, using crew meal as an outletResponsible for attending daily staff meeting and sharing of food pertinent information and updatesOther DutiesWorks closely with the General Manager in the implementation of the menu, and provides feedback and solutions to the Executive Chef and Chef Maintains quality control: adheres to and upholds quality and consistency of existing recipesWorks other duties as assignedJOB QUALIFICATIONS Essential minimum skills, education, and experience: Knowledge of food and catering trends with an emphasis on fine dining and focus on quality, presentation, production, food cost controls and sanitationExcellent ability to communicate goals to staff members, to motivate, to delegate and to maintain accountability with tasks in order to achieve resultsDemonstrated ability to assess people and help them developAbility to effectively motivate and interact at all levels within the organization.Ability to consistently implement several projects simultaneously in a fast paced, time-tight environment.Proven track record with food quality improvement initiatives as well as purchasing and inventory control complianceStrong technical ability in all areas of the kitchen including prep, pantry, broiler, saut, fry, etcWorking knowledge of all kitchen equipment including exceptional knife skillsA strong presence on the hotline and kitchen floor in both a technical and managerial aspectHonesty, integrity, a strong work ethic, good follow-through, and a sense of humor3+ years of culinary management experience required, catering and banquet experience preferredProficiency with inventory management software mandatoryThis job description serves as a general overview as well as the conditions in which I must perform the job duties that the position requires. I acknowledge all the duties that my job entails and that I may be assigned other things at the discretion of Wheelhouse management. I do understand that although these are my direct responsibilities I am a team player and will help others complete their job duties when time permits.WORKING SCHEDULE/ENVIRONMENTThe Wheelhouse is a full service restaurant open 7 day a week for lunch, dinner and brunch. Team members will work full and/or part time shifts, weekdays, weekends holidays, days and nights as the business needs dictate. TZ WOODINVILLE LLC IS AN EQUAL OPPORTUNITY EMPLOYER DEDICATED TO A POLICY OF NON-DISCRIMINATION IN EMPLOYMENT (INCLUDING APPLICATION FOR EMPLOYMENT) ON ANY BASIS INCLUDING RACE, COLOR, RELIGION, NATIONAL ORIGIN, ANCESTRY, CITIZENSHIP, SEX, AGE, PHYSICAL OR MENTAL DISABILITY, MEDICAL CONDITION, PREGNANCY, VETERAN OR MILITARY STATUS, OR ANY OTHER BASIS PROHIBITED BY LOCAL, STATE, AND FEDERAL LAW.APPLICANTS WITH DISABILITIES MAY BE ENTITLED TO REASONABLE ACCOMMODATION UNDER THE TERMS OF THE AMERICANS WITH DISABILITIES ACT AND CERTAIN STATE OR LOCAL LAWS. A REASONABLE ACCOMMODATION IS A CHANGE IN THE WAY THINGS ARE NORMALLY DONE WHICH WILL ENSURE AN EQUAL EMPLOYMENT OPPORTUNITY WITHOUT IMPOSING UNDUE HARDSHIP ON TZ WOODINVILLE LLC. PLEASE CONTACT TZ WOODINVILLE LLC IF YOU NEED ASSISTANCE COMPLETING THIS APPLICATION OR TO OTHERWISE PARTICIPATE IN THE APPLICATION PROCESS.

Overview Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? ? If you answered ?yes? to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. ? What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. ? EOE/ADA ?

Job Ad Every P.F. Chang's chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones - conduction, condensation, and convection? Check out this video to learn more! Do you: Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests? Love meaningful work and have a passion for high quality, fresh ingredients? Want to work for a scratch cooking, industry leader with a family atmosphere? Have an interest in learning or perfecting century old wok cooking techniques? Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career? Keep reading to learn more about what it means to live the #pfchangslife ! As a Sous Chef, you will: Lead A Cut Above Kitchen: : Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experience Drive Genuine Excellence : Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards Create an Of Service Culture : Promote a fun and positive family-style work environment Motivate & Mentor : Develop and inspire your culinary team to remain Curious continuing to learn and teach. Boost Financial Performance : Build sales and maximize financial success for your restaurant Inspire Vibrant Hospitality : Ensure guest satisfaction through memorable culinary experiences Job Description Requirements: 2+ years of experience of back of house operations management Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Involvement/understanding of managing inventory, cost of goods and overall control of financials Preferences: Bilingual in English and Spanish Experience working in an upscale scratch kitchen concept Culinary degree or culinary certificate Career Advantages: Expand your culinary experience in wok cooking and kitchen management Comprehensive benefits plan with options for Medical, Dental, Vision and 401K Competitive salary with quarterly bonus opportunity Paid holidays and vacation Clear path for growth and career advancement Meal benefits If this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife !

We are seeking an Experienced Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.ResponsibilitiesOversee day-to-day culinary operationsCoordinate food and kitchenware ordersCheck freshness and quality of ingredientsAssist in the development of menu itemsStandardize recipes and plate presentationsWork with management to create a memorable experience for guestsQualificationsPrevious experience in culinary arts, cooking, or other related fieldsKnowledge of cost and labor systemsPassion for food and cooking techniquesStrong leadership qualitiesAbility to thrive in a fast-paced environmentPinstripes currently has 10 locations: 4 in Illinois,1 in Ohio, 1 in Washington DC, 1 in Bethesda, MD, 1 in Minnesota, 1 in Kansas and 1 in Fort Worth, TX.In 2019 we plan to open 3 more locations: Houston, Texas, San Mateo, California and Norwalk, Connecticut.

GIBSON ISLAND CLUBJOB SUMMARYSEND RESUMES TO: Executive Sous Chef at Gibson Island Club will have broad and deep experience in planning and preparing fine dining cuisine for members and their guests. Venues include a la carte dining, weddings, banquets, large private parties, luncheons, theme dinners, Chef Tastings, and picnic functions. Solid cooking techniques and standards are expected from the candidate filling this position. Reporting to the Executive Chef, the Sous Chef will take a proactive leadership role in one of two newly built commercial kitchens in the Clubhouse, overseeing food preparation, plating, and training of other cooks and kitchen prep staff. The Sous Chef is required to manage the culinary services of the Club in the absence of the Executive Chef and participate in administrative functions such as inventory, ordering, and staffing support. This position will interface with food and beverage suppliers and front of the house management to plan and support dining needs of members and to prepare for special events. Effective managerial and communication skills are necessary to ensure the kitchen staff team is prepared for their role in delivering an exceptional fine dining experience for Club members. Duties and Responsibilities:• Quick learner with ability to consistently follow recipes, repeat tasks correctly, and follow plating standards with minimal guidance• Effective banquet preparation and execution• Ability to work on multiple stations to prepare hot and cold food items and desserts • Train staff on cooking techniques, standards, and methods such as sauce making, meat and fish fabrication, soup and stock production, and preparation for daily service• Provide a safe and clean kitchen environment for all staff Requirements and Competencies:• Leadership abilities to proactively get work done without being asked• Is able to efficiently and effectively produce work product with minimal waste and in a timely fashion• Must be able to demonstrate basic and advanced kitchen cooking skills and technical competencies • Will have solid and efficient work skills performing the following duties with minimal guidance:- preparation of soups and sauces- de-boning chicken; cutting whole filets and a variety of fish into proper portions- grilling to customer expectations- preparing appetizers, starches, vegetables, salads, and other side dishes• Ability to problem solve and make effective adjustments to recipes, work methods, and cooking techniques when needed• Demonstrate effective team building and support skills to help co-workers whenever needed, serving as a "go-to" resource• Demonstrate effective communication skills to maintain a positive professional demeanor at all times and to remain calm and level-headed during the rush• Ambition to learn and grow professional career in Club environment• Creativity to recommend new menu specials and banquet offerings• Sincere passion about cooking, people, and being of service to others Qualifications:• Minimum of two+ years hospitality food and beverage preparation that includes management experience• Prefers some work experience that includes Club environment and/or food service at a hotel offering fine dining and large catered events• Will have basic working knowledge of inventory, purchasing, scheduling employees, food storage, and food safety• Associates Degree or formal education/classes in Culinary Arts preferred• Professional Certifications a plus• Ability to multi-task in fast-paced environment• Ability to reach, bend, stoop and frequently lift up to 35+ pounds• Be able to work in standing position for long periods of time• Must be able to pass background check and drug testing Compensation, Benefits, and Hours:• Competitive salary commensurate with experience, education, skills, and training• Benefits: Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, holiday bonus, life insurance/accidental death benefit, ACF education and membership, and family meals.• Due to the nature of a Club hospitality environment, this full-time salaried position requires working 30-40+ hours per week depending upon the season. During late spring, summer, and early fall seasons, the position is required to work up to 40/40+ hours per week. During fall and winter months, a full-time status of 30 hours will be maintained. OverviewGibson Island is a place of natural beauty surrounded by waters of the Chesapeake Bay and Magothy River in Anne Arundel County, Maryland. The Island is home to over 190 resident families living in a gated community with a nine-hole golf course and a brand new Clubhouse. Other Island amenities include a nine-hole golf course, overnight cottage accommodations, and a full service marina with yacht yard provisions. The Gibson Island Club is a hub of sporting and social activities that include a swimming pool, croquet courts, tennis courts, first class summer camp programs, a skeet range, and beach/picnic area. Dining services offer members and their guests a spectacular view of the Chesapeake Bay. EEO

Position Title: Sous Chef Reports to: Executive Chef Position Summary: In conjunction with the peer Sous Chef and Banquet Chef, the Sous Chef is responsible for working closely with the Executive Chef in managing daily kitchen operations and production including supervising, coordinating, training and participating in all activities of cooks and other kitchen personnel. Under the Executive Chef's guidance, the Sous Chef will be involved in planning, preparing and cooking food for all occasions as well as outdoor dining outlets. In Chef's absence, the Sous Chef will assume responsibility for managing the kitchen with peer Sous Chef and the Banquet Chef. Requirements EducationMust possess a high school diploma.College degree preferred. Culinary Science or related certificates are a plus.In lieu of formal education, valid and related work experience may be considered such as 3+ years of experience in quality, high volume food production in an upscale hotel, freestanding restaurant, or high volume private club or resort.Must be able to speak, read and write English. Experience & SkillsUnderstanding of various cooking methods, ingredients, equipment and procedures.Understanding of low temperature cooking (e.g. sous vide) is a plus.Possess or be able to obtain in a short time frame, a current and valid ServSafe certification.Thorough knowledge of food service sanitation and all phases of production.Working knowledge of various computer software programs (Microsoft Office, point-of-sale systems, restaurant management software).Thorough knowledge and understanding of kitchen equipment use and operation.Outstanding management, organizational, communication and leadership skills.Possess excellent managerial skills.Demonstrate ability in directing, motivating, mentoring, and counseling a diverse staff.Work a flexible schedule to include weekends and holidays. ResponsibilitiesPrimaryDevelop, test and implement new recipes in conjunction with the Executive Chef and peer Sous Chef to provide the highest levels of food quality and service attainable.Oversee all aspects of food preparation and production, ensuring that standardized recipes, plating and presentation guides, as well as portion control and garnish requirements are adhered to at all times.Manage and work with the kitchen team to produce high quality plates in both design and taste.Fill in for the Executive Chef in planning and directing food preparation when necessary.Participate and/or direct performance of physical inventories as needed.o Order all food products necessary for production, maintaining neat, orderly, and up to date order guides for each vendor as required. Responsible for receiving product and signing invoicesEnsure that all raw food ingredients are received and stored in the proper manner.When necessary work line stations to fulfill timely food delivery. Sanitationo Comply with departmental, state and federal food quality specifications and participate in the ongoing development of food standards.Oversee and maintain stringent health standards in the cleaning of kitchen, serving areas, and equipment. Ensure that all dishes, pots, and pans are clean and sanitary. Maintain daily temperature chart for all food/refrigeration in the kitchen and other activities in support of food safety standards.Monitor all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards.o Recycle whenever possible. Managemento Lead by example and demonstrate a professional image at all times.o Model a standard of ethical behavior and consistently hold the team to act within company guidelines.o Represent the culinary department in company or outside meetings, conferences, exhibitions, and conventions as needed.o Work in conjunction with non-culinary team members for kitchen or food based marketing or campaigns.o Notify appropriate individuals promptly and fully of all problems and/or unusual matters of significance.o Communicate daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events.o Report all equipment maintenance needs to the Executive Chef.o Supervise/perform kitchen opening and closing operations.o Ability to make logical decisions with sometimes imperfect or incomplete information. Minimum Physical Job Requirements:Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.

Now Hiring - Plum Market - Sous Chef375 North Maple Rd., Ann Arbor, MI and 3601 Plymouth Rd. Ann Arbor MI. We are committed to offering the very best selections of natural, organic, local, and specialty items in a full-service retail grocery shopping experience. Our aisles are filled with inviting aromas and unexpected delights. Plum Market is not your neighborhood supermarket. It is much, much more. We want nothing less than to revolutionize the way your family shops for food. Our employees have a passion to provide the highest quality food and essentials for achieving a better lifestyle. Our teams make our customers their top priority and deliver the best possible experience through extraordinary customer service. Sous Chefs provide friendly customer service to all of our shoppers while preparing for and maintaining the Prepared Foods Department. Skills Required:Ability to provide exceptional customer service.Must have strong communication skills.Ability to work a variety of shifts including nights, weekends, and holidays.Ability to stand and walk for extended periods of time up to 4 hours with out a break.Ability to bend and stoop to grasp objects, climb ladders, lift loads up to 50 lbs. unassisted, push and pull carts weighing up to 100 lbs. unassisted.Must have at least 3 years of professional cooking experience.Available for a cooking skills test. Employment is contingent upon a successful background check. Must be at least 18 years of age. Benefits of working at Plum MarketPart-time and Full-time positions availableCompetitive Pay - $15 to $22, depending upon experience.Variety of medical, dental, and vision benefits401k20% Off Team Member Discount50% Off Team Member Lunch Discount

190 Sunset Sous ChefSummary:Responsible for establishing and maintaining company standards of food quality and presentation through responsible leadership in keeping with the company brand. Assist the Chef to oversee all food operations adhering to budget and profit objectives. Assist Chef and others in providing timely service and maintaining restaurant cleanliness. Responsible for leading all kitchen operations through both physical work and delegation when the chef is not in the kitchen areas.Skills Required:Refined technique and cooking skills in order to produce quality food. Basic knowledge of budgeting food and labor cost. Ordering, Scheduling, Sanitation, Inventory and POS systems knowledge. Culinary math skills. Catering and Private Dining experience.Experience/Education:High School diploma or general education degree (GED); Culinary School a plus; or equivalent combination of education and experience. 2-5 years as lead cook, sous chef or equivalent experience.Send Cover letter and Resume via email.

Job DescriptionThe Sous Chef is the second-in-command in the kitchen. TheSous chef manages the kitchen and trains new staff. This position also allowsfor culinary creativity. The Sous Chef manages food presentations, relayrecipes and instructions from the executive chef, and maintain an optimallevel of efficiency of the staff. They apply their skills to the food, trainingnew cooks on how to perfect a dish or recipe, and creating delicious meals forclients. Job Responsibilities Food and Production ResponsibilitiesManage theproduction of menu items, following company standards and recipesOversee thepreparation, quality, and presentation standards of all menu itemsAssist theExecutive Chef in maintaining organized, daily prep sheets for each cookAttend events asa culinary manager working off site for grill outs, chef stations, strollingstations, buffets, family style and plated dinnersConduct allclient tastings and document recipes, presentation, and other relevantinformation to ensure consistencyManage thepresentation design and creativity of all items producedAssist sales teamwith menu choices and pricingEnsure theimplementation and strategies of the Executive Chef's goals and vision Management ResponsibilitiesMaintain foodcosts and labor cost within budgetary constraintsParticipate inthe menu development and recipe standardization of menu itemsTrain newculinary talent in order to reach high standardsOversee uniforms,hygiene, grooming and personal hygiene of the kitchen teamManage hygieneand food safety standards in all stages of food preparation, starting with theingredients and ending with the finished dishOversee that thekitchen equipment is in good conditions and signal any malfunction before itaffects productionManage kitchenstaff, including providing necessary direction, training, and disciplineEnsure that thekitchen operates efficiently, effectively, and professionally, in accordancewith high quality standardsTemporarilyassume the role of the Executive Chef as neededAttend regularcompany meetings Purchasing ResponsibilitiesAssist theExecutive Chef in the identification of the most appropriate supplier for thedesignated product, determine availability, perform comparative pricing andnegotiate pricing, confirm quality of products and establish deliveryrequirements/timelinesWork with theExecutive Chef to determine purchasing needs and requirements creating standardparsAssist in the developmentand implementation strategies for purchasing aligned with the company's foodand kitchen disposable objectivesEnsure that allproducts are received in correct unit count and conditionReview ordersagainst the kitchen production sheets and ensure orders are accurate, concise,and will arrive at the appropriate timePerform monthlyinventories, spot counts, and periodic reconciliation; research any variancesfor review and update CatereaseMaintain parlevels of food inventories; complete requisition for additional supplies asappropriateWork with theExecutive Chef on the operation of the purchasing for the kitchen; trainkitchen employees on proper receiving and storage methodsKeep storageareas clean and organized per the existing standardsIdentify andresolve all issues related to product quality, pricing, delivery, utilization,and loss.Complete allordering in a timely manner and within budgetProcess orders,check on status of ordered materials, receives materials, provide statusupdates to the Executive ChefUpdate theExecutive Chef and Director of Catering Operations on any new products that maybe more efficient, cost effective, or those that are being obsoletedMaintainsinventory and control databases of all products