987 jobs found

Summary: Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties. Essential Duties and Responsibilities include the following. Other duties may be assigned. Assist the Area Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Help train culinary staff on an ongoing basis. Ensure consistency of products, both quality and quantity, follow recipes to ensure profit margins. Practice consistent and fair departmental rules. Reduce turnover and establish a pleasant work environment. Continually evaluate products and help Area Chef to make changes as needed. Ensure that all employees are aware of the safe operation of all kitchen equipment, cleaning procedures, and the location of the MSDS book. Check all coolers and refrigerators on a daily basis for proper product rotation to avoid spoilage of products and over/under ordering. Assist in the daily productivity/operation of the restaurant. Assumes responsibility for kitchen in absence of Area Chef. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Experience: Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basi algebra and geometry. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: E-mail, Inventory, Database software Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the Tavern Kitchen.Is responsible for the overall direction, coordination, and evaluation of these units.Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is regularly exposed to extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold.The noise level in the environment is loud. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk; reach with hands and arms and taste or smell. The employee is frequently required to lift up to 10 pounds; up to 25 pounds and up to 50 pounds. The employee is occasionally required to lift up to 100 pounds. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. Other details Pay Type Hourly Travel Required No

Job Description Trevi has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - Las Vegas, NV Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in am upscale/fine dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 24850BR City Las Vegas State Nevada Concept / Brand Trevi

Overview Topgolf is flat out FUN! We embrace our core values of: Fun, One Team, Excellence, Edgy Spirit and Caring. Topgolf welcomes millions of visitors to our sites each year so get ready for super-high volume, great energy, incredible career path opportunities and having a blast while you lead the best teams in the industry - that's Topgolf! 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 Assist the Executive Chef in creating and maintaining the Topgolf Culinary Experience; it's famous and fantastic!! Support the Executive Chef in the training, mentoring, development and management of the kitchen staff and supervise/coordinate all related culinary activities; Estimate food consumption, Monitor inventory and purchase product as needed; Maintain food and labor costs according to budget; Assist in the selection and development of recipes, standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards; Help to plan and price menus; Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen. Assist the Executive Chef to supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Key Qualifications 5+ years in a Culinary Management role, required. Must have the ability to manage in a diverse environment with focus on food quality and customer service is essential to success in this role. Must have previous experience with inventory and labor cost. Demonstrated experience with cooking, menu development and pricing. Experience participating in the development of culinary team, strongly preferred. Ability to lift up to 50 pounds and stand or walk for extended periods of time

Responsibilities As an employee of Coborn's, Inc., the Sous Chef Apprentice assist the Sous Chef in preparing fresh, delicious, kitchen cuisines. The Sous Chef Apprentice is responsible for providing continuous delivery of exceptional guest service, ensuring superior quality and freshness of all kitchen products, prepares products to be used in recipes, maintaining appropriate product assortment and product levels in the hot case, and understanding all health, safety, and sanitation regulations. Qualifications If you have a passion for preparing, cooking, and eating good food, have experience in preparing foods, and are looking for a position to develop your skills and talents, we want to hear from you! Overview At Coborn's, Inc. we go all out to "Be Remarkable." Our culture celebrates employee ideas and encourages creative innovations. We're growing, learning, and overflowing with energy. In a dynamic atmosphere that welcomes diversity, we are investing in our employees, along with the growth of our company. Join our grocery teams and connect with guests in a fast-paced retail position with advancement opportunities where you are encouraged to shine as you use your guest service skills. If you're friendly and dependable and you like to work with terrific guests, we'd love to talk about an opportunity on our team. If you're friendly and dependable and you like to work with terrific guests, we'd love to talk about an opportunity on our team. employee-owned grocery retailer located in the Midwest Our remarkable employees strive to inspire happiness, healthy living and simplicity one guest at a time. With a vibrant and fun work environment, ongoing opportunities for career growth, and generous benefit packages, Coborn's offers a bright future for all employee owners. Here's a list of some of the many benefits that we offer: Vacation Pay Holiday and Sunday Premium Pay Employee Stock Ownership Plan (ESOP) 401(k) plans Voluntary Benefits Additional benefits available to full time team members Because we value our people and know our employees enjoy shopping our stores, we offer an employee discount on a variety of private brand items when employees use their MORE Rewards account at the checkout of your local Coborn's-owned grocery store. Because we know everyone needs a coffee break to recharge from time to time, employees who work in a store with a coffee shop receive a discount on their purchase! In addition to this list, we also offer flexible scheduling. We understand that many of our employees are trying to juggle school, practice, family time, errands and personal hobbies, all with only about 16 hours of "awake time" in a day. We celebrate a culture of recognition, encouraging employees to recognize and thank one another for remarkable behavior. We even have an app for that! We're always looking for motivated, high-potential employees who want to be part of our next generation of leaders! There are opportunities to grow within our company to positions you may not yet even know exist. Coborn's, Inc. offers a variety of development programs for employees who want to grow their careers with us. opportunities to grow within our company Finally, we believe that building a team of people with different backgrounds, beliefs, experiences and perspectives inspires fresh thinking and opens us up to new possibilities. We are an EEO/AA Employer - All qualified individuals, including minorities, females, veterans and individuals with disabilities are encouraged to apply.

Do you rise above the rest in every kitchen you work in? Are you motivated, intelligent, and generally an all around rockstar that puts performance before ego? We are College Chefs, a chef-first company that is highly rated by both our customers AND our employees. Google us. Click Here If you want to create cool from-scratch food and make people happy every day, APPLY NOW. We're looking for classically trained chefs who don't need to be micromanaged and are driven by their passion for food -- not by their ego. This position is highly competitive, we are accepting resumes immediately for Fayetteville, Arkansas. Founded and owned by a classically trained chef, College Chefs began providing creative dining solutions to fraternities and sororities across the Midwest in 2009, and we now service over 60 campuses nationwide. As we grow, we seek to hire chefs that wish to grow with us. We believe in providing our chefs with an outstanding quality of life, based on a set schedule with minimal nights or weekends in most cases, as well as paid vacation breaks so long as you agree to complete the academic year. We are a company of chefs, for chefs, and believe that a balanced lifestyle makes for higher quality product produced by fulfilled, energetic chefs. We also believe in providing our clientele with wholesome, from scratch, relevant food and the peace of mind that comes with guaranteed seamless service from a team of experienced professionals.

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

In 1998, restaurateurs Paul Fleming and Bill Allen opened the first Fleming's Prime Steakhouse & Wine Bar in Newport Beach, California. They created a new kind of steakhouse, one with an atmosphere that was stylish, lively and inviting - an inspired, contemporary evolution of an American classic. From the beginning, Fleming's has always featured the very finest aged prime beef and fresh seafood with service that is both gracious and indulgent. Our award-winning Fleming's 100™, offering 100 premium wines served by the glass, is an industry benchmark. With a menu featuring Small Plates, generous sides, decadent desserts and an innovative Bar Menu, Fleming's has raised the standard of steakhouse dining to a whole new level. Our promise at Fleming's is to make every guest visit a memorable celebration of exceptional food, wine and personalized service. At Fleming's, we are committed to celebrating the diversity that has always been one of the core strengths of our business. We thrive from the special kind of energy that comes when talented Associates with diverse backgrounds, experiences and perspectives achieve success by working hard, working smart and working together in the spirit of Fleming's high standards of excellence. POSITION SUMMARY Responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary personnel by ensuring that all recipes, food preparations and presentations meet the restaurant's specifications and commitment to quality. ESSENTIAL DUTIES Responsibilities include coaching and counseling employees in conjunction with the Chef Partner. Assist in ideation of menu items to be featured on the Chefs Table menu. Ensures that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to all heart of the house associates: line checks, testing, training, recipe adherence, expo management, cook times, etc. Directs and checks the progress of the prep staff, checking for quality and consistency on food preparation. Works side by side with line cooks daily. Supervises the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Checks and balances product inventory from previous day of business, places food and supply orders. Enforces safety and sanitary practices and maintenance for the Kitchen. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; ensures all health inspections meet required state standards. Checks all culinary equipment and sets them up for daily use. Keeps kitchen, dish, and storage areas clean and organized. REQUIREMENTS Experience/Skills: High school diploma or GED required. Culinary certificate preferred, but not required. 2+ years of kitchen experience working in polished casual/fine dining restaurant. ServSafe sanitation certification preferred, but not required.

Summary of Responsibilities: Reporting to the Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards Conduct daily shift briefings to kitchen colleagues Ensure all kitchen colleagues are aware of standards & expectations Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback Maintain and enhance the food products through creative menu development and presentation Have full knowledge of all menu items, daily features and promotions Actively interact with guests at tables Balance operational, administrative and Colleague needs Ensure proper staffing and scheduling in accordance to productivity guidelines Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous leadership experience in the culinary field required Diploma Certification in a Culinary discipline an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively with fellow colleagues as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Constant standing and walking throughout shift

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 !

Company Overview Four Corner's is one of Chicago's leading hospitality groups that owns and operates unique establishments, each thoughtfully created to offer an authentic social experience, approachable fare and superior service. Established in 2001, we have grown from our first neighborhood bar in Lakeview to our current portfolio of 15 venues in Chicago. Over the years, we've evolved our portfolio by partnering with prominent industry entrepreneurs such as the Tao Group, Hogsalt, Boka Restaurant Group, Heisler Hospitality and Hickory Street Capital to cultivate one-of-a-kind venues tailored to the local markets. Job Summary Sous Chef position for a reliable individual looking to expand their culinary skills and grow with us. The Sous Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. The Sous Chef will report to the Executive Chef. Responsibilities and Duties Successful culinary production operation under the direction of the Executive ChefOpportunity to serve as the kitchen head for culinary operations in the absences of Executive ChefStaying up to date on dining trends and new techniquesManage areas of profit, stock, wastage control, hygiene practices and training within the kitchenEnsure all products are prepared in a consistent manner and meet departmental appearance/quality standardsThe ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalismA flexible schedule with the ability to work day, evening and weekend hours as business needs requireEnsures compliance with food handling and sanitation standards​ Desired Skills 3+ years of industry and culinary experience in a similar roleAbility to efficiently identify issues and problem solveCommitment to quality, accuracy, timeliness and resultsAn effective communicator with a positive attitude and a team player mentalityAdvanced troubleshooting and multi-tasking skills, ability to prioritize Benefits and Perks Health and Dental Insurance 401K Benefits Company wide Food & Beverage allowance Food and Beverage Discount

We have an opening for a SOUS CHEF position. Location : El Segundo, CA 90245. Note: online applications accepted only. Schedule : Monday through Friday, generally 5:30a-3:30p. No weekends! Details of Operation: The sous chef will support a $3M high volume, fast paced corporate dining national account with 22 employees, This account has a large catering & cafe sales volume and is a union Account. House CEO of co. Must have mgmt exp. attention to detail, manage 20 employees, cooking. Requirement : Must have previous culinary lead/supervisory experience. Must be computer savvy. Previous experience supervising kitchen staff, inventory, ordering, safety/sanitation. Must have high volume food service experience. Previous catering experience is highly preferred. Union experience is a plus! Must be detail oriented and customer service focused. ​​​​​​​ *Internal Employee Referral Bonus Available WE MAKE IT EASY! You can now chat or text-to-apply , in addition to our standard online apply. Just text JOB to 75000 & search for the requisition ID number 320914 . Click here to view more. You can now prerecord video introductions. Be more than just words on a resume and get in front of the hiring manager faster. Click here to get a sneak peek preview. If you have a positive attitude and a love for learning, you may be interested in joining our team. Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Full time associates at Eurest are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 320914 SALARIED EXEMPT

Assists Chef de Cuisines in managing all food facilities Reports to Chef de Cuisines and consults with him in regard to daily changes and projected business Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting Follows work schedule as agreed upon with Chef de Cuisine and approved by Director of Culinary Arts Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in that day's duties, and are performing their duties in accordance with standards set by the Chef de Cuisine Follows up by frequently checking employees to see that assigned duties are being performed correctly Checks employees' stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties Monitors and maintains eye on portion sizes and plate presentation Assures a secure workplace by maintaining safety standards and monitoring inventory levels Assists kitchen management in ordering and inventory control Enforces proper food handling procedures, minimizing public health risk and preventing product waste Is familiar with all aspects of the kitchen and is ready to perform any job when needed Responsible for attending all Reynolds training seminars and manager meetings Maintains breakage, spoiling, and refrigeration temp logs daily Able to read, follow and direct orders, lists and recipes Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment Proven leadership skills; ability to train and motivate at the line level Valid Serve Safe certification card required on duty Must have the ability to stand, walk, and lift often CPR/First Aid certification Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements. Demonstrates and documents safety training and orientation for all employees. Investigates loss producing incidents and reviews prevention recommendations with all employees. Takes personal responsibility for safety every day

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.

Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction. Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service. Responsible for supporting compliance to departmental budgets. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience. Minimum one (1) year of previous supervisory experience required. Must have excellent written and verbal communication skills; must be fluent and literate in English. Must be proficient in Microsoft Office applications (Excel, Word, and Outlook). Ability to maintain a high level of confidentiality and professionalism. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to work collaboratively and communicate effectively with team members at all levels of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate. Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate

Job Details Description POSITION SUMMARYThe Sous Chef is responsible to support the Executive Chef in the successful production of raw and/or cooked food products for culinary restaurant operations at Indiana Grand Racing & Casino. Position will be engaged in the preparation of and cooking of all food for consumptions by guests in high volume restaurants. Coaches staff on the preparation of all menu items, company standards and procedures. Obtains optimum efficiency and economy of operations and maximizes profits by performing assigned duties personally or through subordinate staff. development of menus, SOP's for safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sautéing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. Additional duties: in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIESResponsible for practicing, supporting, and promoting Indiana Grand Racing & Casino's company-wide culture and demonstrating excellent service standards at all times. Responsibilities including but not limited to:? Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, mixing, etc. as well as inventory, reporting, record keeping, menu engineering, etc.? Assist with set up and operation of multiple outlets in Indiana Grand Racing & Casino, coach hourly, culinary employees for cross utilization of labor and upward mobility opportunities.? Shared financial responsibility through responsible efforts controlling labor, menu offerings, financials, inventories, waste, etc., coordinate planning, budgeting, and purchasing.? Develop, follow, and train on Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Indiana Grand Racing & Casino holds individual accountability to ensure common goals and guest experience is achieved daily.? Displays, coaches and maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest's consumption. ? Display and train on knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.? Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify proper department immediately if kitchen and equipment are not in good, safe working order to schedule or arrange for repairs or corrections.? Possess the ability to work with co-workers in any kitchen environment and display, coach, mentor others to like behavior ensuring guest receive highest quality products and service at Indiana Grand Racing & Casino.? Supervises Kitchen Supervisor, Cooks, and Utility Cooks to include efficient staffing, team member development and training, performance management and policy enforcement.QUALIFICATIONSHigh School Diploma or GED required. College degree, culinary arts degree or equivalent relevant experience required as well as three (3) years experience in the food service industry as a Sous Chef or similar position emphasis on multi-unit operations. Position requires the ability to successfully set up any outlets within Indiana Grand Racing & Casino, run both (back of house) restaurant operations to ensure highest quality product, with advanced food knowledge consisting of Sous Chef plus advanced cooking styles and offerings, techniques, specialty raw products and use, menu engineering (development) and moderate knowledge of wine, spirit and food pairing, experience in banquet production, Ability to read, write, speak and understand English, distinguish letters, numbers, and symbols as well as be involved in daily professional communication with co-workers and guests. Position requires experience using MS Office Suite, working with computers as well as math skills; understand Profit & Loss Statement and the ability to measure, estimate, and multi task. Must Possess proper knife skills, advanced food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability, seasonings, specialty products, use, and styling) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, braziers, tilt kettles, etc. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in Indiana Grand Racing & Casino, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires employee to be at least 21 years of age, and be certified in Serve Safe Food Sanitation and hold an Indiana Gaming Commission License and/or an Indiana Horse Racing Commission License. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management. Indiana Grand Racing & Casino is a smoking establishment, therefore must be able to work in a smoking environment. Must be able to work in a highly populated fast-paced and noisy environment.ACCESS TO GAMING FLOORAccess to general gaming floor.IMPORTANT NOTICESThis job description is not an exclusive or exhaustive list of all job functions that an Employee in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of Indiana Grand Racing & Casino. Signature below signifies acknowledgment, receipt and comprehension of this job description. Qualifications Licenses & Certifications Required

Description Job Summary : The Sous Chef is in charge of immediate production of food products. The duties of a Sous Chef require a consistent high level of energy and a clear understanding of the daily production of all soups and sauces in the kitchens. Essential Job Functions: The Sous Chef must maintain the consistency of the preparation of food and eliminate any food problems that may arise in any outlet at Harrahs. Sets an example for all kitchen employees, such as neat and clean appearance and a positive mental attitude toward fellow employees. Stays on top of the staff to ensure quality of food being prepared for customers. Constantly upgrade his knowledge and educations in order to be competitive and must take pride in everything he does. Must be able to resolve any problem or issues that arise within the staff. Abides by Harrah's standard policies and procedures at all times. Sanitation of cooking areas must be kept up, and the Sous Chef assures that working area is in good working condition. Must have open communication with back of the house and front of house staff.Conducts periodic meetings with staff to ensure that morale is in good shape. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Qualifications Qualifications : High School graduate or equivalent preferred. Three years of apprenticeship and technical training in food preparation. Must be energetic, very outgoing and enthusiastic. Prior experience in supervising large work units with multiple areas of responsibility, history of developing employees is required. Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skills required. Must have neat appearance with good personal hygiene. Must be able to get along with co-workers and work as a team. Physical, Mental & Environmental Demands: Must be able to speak, read, write and understand English fluently. Visual range must include near and far distances. Auditory range must include immediate environment. Must be able to move about property and kitchen areas easily. Dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to coordinate multiple tasks at once. Must be able to implement strategic vision and plan day to day operation. Must be able to work in extreme hot and cold temperatures. Must be able to handle high stress in the work environment and turn stress into high energy. Ability to lift 50 to 60 lbs. Harrah's reserves the right to make changes to this job description whenever necessary. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. Employee Status :Regular

Job Details Description LEGENDS Born from performance and inspired by icons, Legends has created a legacy of success, delivery and results with the icons of global sports, entertainment and business. Our passion for delivering remarkable experiences, at every occasion, has enabled us to redefine the role of a service provider and set a new expectation within the industry. Legends Mission is to supply our partners a best-in-class turnkey solution for their live entertainment venues through innovation and excellence. We are a different kind of company doing things a different way bringing new ideas and approaches to delight the fan built on a strong partnership with our clients. As a team's service partner, Legends is responsible for the vast majority of the direct fan interactions - The Moments of Truth - when lifelong memories are created and experiences are defined. For that reason, we believe in the honor of service, where no request is unreasonable and going the extra mile isn't the exception, it's the expectation. THE ROLE The Pastry Sous Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Pastry sous chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department. The Pastry sous Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants. ESSENTIAL FUNCTIONS Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards. Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed. Ensures that all food products prepared meet the established specifications and standards. Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption. With a "Hands on Approach" assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations. Seeks to maintain knowledge of industry trends in the world of pastry and baking. Bake fresh pastries, desserts and breads for all STADIUM outlets. The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments. Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. Maintains awareness of all changes and conveys the correct information to the next shift. Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times. Reviews menu items and makes changes as necessary. Utilizes leftovers whenever possible. Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care. Creates recipe cards for all menu items and trains Bakers using recipe cards. Assists the Executive Pastry Chef with annual budget process and makes recommendations with regards to the Bakery Department. Facilitates all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly. Attends all meetings and /or trainings sessions as required. KNOWLEDGE, SKILLS, & ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Critical thinking - Evaluates arguments or propositions; makes judgments that seek constructive resolution in the interests of the operations. The Pastry Sous Chef is able to make responsible decisions with ownership and accountability. Results oriented - Organizes and carry out courses of action to manage likely situations. Makes things happen and achieves practical results. Makes sacrifices and works well for big returns. Problem solving - Recognizes challenges and suggests resolutions with a plan of action. Manages progress and revises plan as needed. Setting goals and measuring performance - Understands work requirements and improves levels of competence. Sets goals and considers strategies to select those that balance progress toward goals against unwanted costs. As the task evolves monitors and measures the accumulating effects of the situation. Uses performance measures to improve work processes. Managing Human Resources - Assesses knowledge and skills and distributes work accordingly, evaluates performance and provides comments with constructive feedback. Assesses needs and obtains training resources for workplace learning activities. Career counseling - Mentors subordinates so they achieve realistic personal job growth. This includes the planning of activities to help place subordinates in appropriate positions. Utilizes the "Hands On" approach with one-on-one coaching to achieve obtainable results. Exercises leadership - Communicates thoughts, feelings and ideas in a professional manner. Encourages, trains and coaches others to maintain high standards by leading by example and demonstrating a team approach. Uses an appropriate leadership style for different situations. Establishes credibility through competency and integrity. PHYSICAL REQUIREMENTS Ability to remain on feet for entire length of shift Ability to lift/move/maneuver up to 50 lbs. Constant standing, walking, bending, reaching and repetitive motions ENVIRONMENTAL WORKING CONDITIONS Majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature fluctuations of warehouse and kitchen. May also be exposed to partially sheltered outdoor environment subject to climate fluctuations Kitchen environment-noise levels may be moderate to high QUALIFICATIONS Must be at least 18 years of age. Degree in hotel/restaurant management preferred Have a minimum of 5 years of experience in a fine dining restaurant environment Have a minimum of 2 years of experience in a high volume preparation environment Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. Must be able to work in a team environment. PREFERRED QUALIFICATIONS Fully competent in all aspects of baking and pastry Ability to define a problem, collects data, establish facts and forms conclusions. Ability to understand complex instructions and material. Ability to mentally process abstract ideas while delivering results. Ability to be present at work for assigned schedule including, nights, weekends, holidays and extended hours when required. Ability to handle multiple tasks and works well in environment with time constraints. Pastry Sous Chef Supervises day-to-day activities; provides a "Hands On" approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. Qualifications

Overview EXECUTIVE SOUS CHEF OPPORTUNITY GENUINE LEADERS WANTED If you're looking for work that never feels like work, complete with crazy-good food, free live music and killer cocktails, then Culinary Dropout has the job for you. As a Dropout, you'll coach, train, and inspire others to deliver a genuine guest experience (just like our neon sign says). We aren't looking for formal training or cooking competition prestige but, instead, kitchen grit. Our open, exhibition kitchen is flanked by murals of the Greats (like Biggie and Amy Winehouse) and built for 12-man lines and 1200-cover dinners. Cooking right (and cooking fast) is king here. As the Executive Sous Chef you will… Have 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay + Bonus Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe Check out our videos here.

World Reknown Richard Sandoval's TAMAYO restaurant, is hiring an experienced Sous Chef for our busy downtown location. Must have a minimumof 4 years experience working in a high volume, scratch kitchen.Please apply in person to meet with our Chef de Cuisine, Monday-Thursday 2:00-4:001400 Larimer St., Denver 80202Sous Chef Position DescriptionPosition Title: Sous ChefReports to: Chef de CuisinePosition Summary:Supervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring an efficient quality finished product before and during service hours. Assume all duties of the Chef and other Sous Chefs in their absence.Core Tasks and Responsibilities:Food & ProductTaste food items to insure consistency and conformance to recipes and standards of appearance.Take time to give special attention to special guests and guests with special needs.Train kitchen personnel in all menu items and food production principles and practices, by way of constant communication and assisting in the creation and use of accurate menu descriptions.Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures.Create daily specials in keeping with Restaurant style.Maintain and update recipe book.Maintain product quality standards and consistency, through the hourly kitchen personnel.Maintain knowledge of local competition and general industry trends.CommunicationUse daily kitchen notes to communicate amongst the team.Establish open lines of communication between FOH and BOH at all times.Work with FOH personnel to execute menu changes, specials, and information regarding shortages.Work closely with all management staff.Attend daily line up meetings. Educate FOH personnel in product awareness and cultivate long-term food knowledge.Lead by example and motivate through positive reinforcement.Be firm, fair and consistent when involved with employee issues.ServiceStrive for guest satisfactionmaintain the goal of creating positive guest experiences.Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.Organize and operate an efficient, professional service.Orientate, motivate, train, and educate all kitchen personnel in Restaurant policies, procedures, and rules.Maintain a clean and organized BOH workspace.People skillsHiring, disciplining and firing staff as necessaryPraise in public, criticize behind closed doors, and give constructive criticism.Constantly develop culinary talent and remember that you can learn something from every employee in the restaurant.Maintain positive attitude about all culinary aspects of Restaurant and Market, regarding both with equal esteem.SPECIFIC SOUS CHEF RESPONSIBILITIES: PrepCoordinating prep lists prepared by each of the chefs for prep cooks and coordinates the execution of the corresponding prep.Proper preparation of all food items that are produced by the prep kitchen.Make sure that any frozen products are pulled from the freezer at least two days in advance to give them enough time to properly thaw.Orientate, motivate, train and educate all prep staff.Create and maintain the highest standards, quality and consistency with all prepped products.Sample food items daily to insure consistency and conformance to recipes and standards of appearance.Update and maintain the master prep list, market prep list and station prep lists. Recipe BooksWork with the Executive Chef that all recipes are documented and accurate.Update and organize the recipe book as needed.Provide new and updated recipes to the purchaser so that they can be updated into Compeat.Provide all In Room Dining Recipes. Weekly and Perpetual Cleaning ListsOversee and schedule all weekly and perpetual cleaning projects.Work Closely with all BOH Directors to schedule and document all cleaning projects. Track all labor contributed to the perpetual cleaning list.QUALIFICATIONS:Must have at least a high school diploma or GED. Previous kitchen experience is required with at least 1 years of working in a similar position. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Good communication skillsboth written and verbal, Spanish speaking would be a definite plus. Requires standing and carrying for long periods. This position may require lifting, carrying, pulling or pushing of approximately 2150 pounds. Must work 55 to 60 weekly.

Overview SOUS CHEF OPPORTUNITY BEHIND THE GREATEST NEIGHBORHOOD RESTAURANT IS THE GREATEST TEAM As a full-service bar and restaurant, coffee shop and social space, The Henry welcomes talented and dedicated culinarians from all disciplines. Here, our chefs bring expertise to everything from our aromatic Mediterranean Branzino to our decadent Pear Basque Cake. As the Sous Chef you will... Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Check out our videos here.