503 jobs found

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Winter Seasonal 2019/2020 Job Type: Full Time Location: Keystone - La Bonte's Cabin Job Summary This position is located in a busy, high-volume food court at the top of Dercum Mountain. Access is via chairlift/gondola only in the winter. Evacuation and weather delays are a possibility, the right candidate will be adaptable and flexible and maintain a positive attitude in the face of challenges, embrace the service culture of Vail Resorts and maintain a sense of cooperation and teamwork with the other outlets in Mountain Dining. Job Responsibilities * Hiring, training, motivating, and retaining team members to consistently meet standards and expectations * Assist with ordering, stocking, rotation of product, inventory, costing, pricing, and general kitchen organization and maintenance * Must be knowledgeable in sanitation standards and able to communicate to employees and co-workers proper standards and directions * Assist with development and implementation of pars, order guides, recipes, checklists, etc. * Opening and closing duties as required * Some outside work may be required Job Requirements Required: * 3 years culinary experience * 1 year culinary supervisory experience * Able to lift up to 40 lbs, full range of motion * Fluent in English, written and spoken * Standard exposure to chemicals, noise, etc. * Position requires an unpaid gondola/chairlift commute * Holidays/weekends/evenings availability * Culinary degree or equivalent experience * Basic computer knowledge * ServSafe Certification or equivalent State Issued Food Handlers Card * Arrive to work prepared and with slip resistant shoes daily Preferred: * Experience in a high volume kitchen We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 184793

Description Source One Hospitality is a growing hospitality management and chef recruiting company in Chicago. We are currently seeking SOUS CHEF candidates for a booming restaurant group in Chicago!!! Qualifications Responsibilities: - Supervise and direct the efficient running of the kitchen operations - Assist in the management of food and labor costs - Assist the chef with inventory and ordering procedures - Ensure the quality and presentation of all food items in a fully scratch kitchen - Assist in the costing of new, existing, and seasonal recipes - Abide by and enforce company safety and sanitation standards - Opening and/or closing of the restaurant - Assist in the interviewing and hiring of new employees in the BOH Requirements: - 2 years experience as a sous chefin a high volume restaurant - ServSafe/BASSET Certifications - Proven track record and work history - Track record of effective leadership and management of your team - Attention to detail, quality, and presentation - Knowledge of MS Excel, Word - Experience with various POS systems, inventory, ordering, and food cost controls - Ability to adapt to and abide by culture of company - Ability to multitask and execute in fast-paced environment - Good knife and butchery abilities

The Hyatt Regency DFW is looking for a new Executive Sous Chef to complement our newly renovated hotel conveniently located at the Dallas Ft-Worth International Airport! The 2019 ongoing full renovation includes all 811 guestrooms and 92,000 square feet of event space and is ready for a determined and creative new Executive Sous Chef to lead our growing and skilled culinary team. Come join our family at the Hyatt Regency DFW and you will have the chance to help create a brand new experience to our guests! Your next BIG adventure is in Dallas-Fort Worth (DFW). Whether you're a sports fan or ready to hit the town and explore the best in arts, culture and dining, DFW has something for everyone. Let the bold , vibrant spirit of DFW, with a touch of Texas charm, be your new home. Explore the destination guide below to learn more and learn all about what DFW has to offer. At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals. Innovative , Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect , Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented , Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion , Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Benefits: Complimentary on-site hotel covered parking at the DFW Airport in Terminal C Full Benefits offered after 90 days of employment 401k options and match Discounted and complimentary hotel accommodations anywhere in the world Discounted on-site dry cleaning services Free uniform and on-site dry cleaning of uniform Fitness Reimbursement Tuition Reimbursement Accolades: Dallas Morning News - 2018 Top Workplace Dallas Business Journal - 2018 Best Places to Work TripAdvisor 2019 Certificate of Excellence Apply directly by visiting the Hyatt Career site - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Ensure smooth and efficient operations of the back of the house area. Responsible for high quality food production and supervise the preparation, creation and presentation of all food for the restaurant needs. Supervise a team of Cooks and Dishwashers and lead culinary team members with effective communication and professionalism to ensure execution of outstanding products and that the highest standards are met. In addition, the incumbent in this position is responsible to promote positive guest relations through prompt, courteous and efficient service.

We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.

Elior North America is seeking a Sous Chef for our team at the highly acclaimed La Belle Helene in Uptown Charlotte! Position Summary This role is responsible for planning and directing food preparation in the kitchen under the supervision of the Executive Chef. She/he will help oversee receiving, storing and stocking of all items used in the culinary department. The Sous Chef will assist the Executive Chef in both culinary and administrative tasks while effectively communicating with all staff members on the F&B team. Key Accountabilities: • Ensure all staff members adhere to culinary standards and regulations • Cross train kitchen staff on multiple stations • Practice inventory controls and audits to ensure proper usage • Ensure a positive work environment • Ensure the best quality food items leave the kitchen in a timely and efficient manner • Work diligently to follow all health codes and safety protocols and ensure all staff members are trained in these areas • Menu development, planning and pricing • Assists with managing dish washing crew • Support and manage catered events Minimum Requirements and Skills: • Strong preference for candidates with a culinary degree • Proven ability to manage a team in a high volume setting • Full knowledge of all cooking techniques • Focus for role will be lunch and dinner service but must be able to work flexible schedule when needed • Must be able to remain standing for most of working hours. • Must be able to lift at least 50 pounds. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Sous Chef Glacier National Park Lodges (Xanterra) Location:Glacier National Park, MontanaExperience:Previous experience requiredStart Date:Job starts in 5 months (May 01, 2020) Experience the adventure that is Glacier National Park! Whether you're a young professional or seasoned veteran, there's nothing like a summer spent in the Crown Jewel of the National Parks. Glacier National Park Lodges is currently seeking qualified applicants for our Sous Chef position in Glacier National Park! Salaried pay depending on experience, free room and board. Positions start between May 7th and June 3rd 2020, and go through mid- to late-September (dates vary by location). FREE Employee housing available, dormitory style housing and RV spots available. Employee Perks: Free On-site Meals & Lodging Free Glacier National Park Pass Free Red Bus Tours Retail and Dining Discounts Amazing Work Location The adventure of a lifetime!

Welcome page Returning Candidate? Log back in! Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. * Promote the Accident Prevention Program to minimize liabilities and related expenses. * Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical, Dental and Vision insurance programs geared to you and your family's needs as well as Vacation/Sick/Holiday benefits. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

The Hotel at the University of Maryland, College Park MD Duties and Responsibilities Works closely with the Executive Banquet Chef, is second in command of the kitchen and is able to fill-in as Executive Banquet Chef when necessary Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and team member engagement results Help in the development of menu items Focus on and contribute to increased revenue and improved Guest service Manage execution of food preparation in Culinary department according to quality standards, presentation techniques, and portion control Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results Order food and manage inventories to maximize quality and minimize food cost Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods Implements, adheres, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, confidentiality, safety, and sanitation Assist Executive Banquet Chef in developing and implementing department management plans including labor schedules and systems of accountability Conduct daily staff briefings and department meetings to ensure colleagues are prepared to provide exceptional levels of service Resolve food quality and service opportunities; communicate with appropriate Team Members and leaders on Guest feedback Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas Participate in hotel committees Demonstrate HUMD core values in all interactions Supervise all aspects of employee relations including, hiring, coaching and mediating hourly team members Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team's success by accomplishing tasks and assisting with projects as needed Availability during peak operating times, i.e.: Weekends, Holidays and Special Events Work as a team member to ensure our guests have the best possible experience Understand company's emergency procedures and be able to apply them when necessary Report any incidents, property damage or injuries immediately to Manager/Supervisor Attend department meetings and training sessions as necessary Other duties as assigned by Manager and/or Supervisor Support Southern Management's Mission, Vision, and Values Comply with Southern Management's policies and procedures Ensure a great and friendly relationship with the banquets department Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management Lead by example, be a positive example for team in action and attitude Delegate work as appropriate, stating clearly objectives and time-line requirements Monitor and evaluate employees' successful completion of work Encourage effective teamwork Responsible management of department budget Positive interaction with all levels of management and vendors Develop and adhere to annual action plan/ capital project list Have a disaster recovery system in place and in use Skills Required Ability to obtain and/or maintain any government required licenses, certificates or permits Skilled in cooking, cost controls, management, training and development Working knowledge of kitchen and dishwashing procedures Knowledge of food and beverage costs, labor costs, and product cost Ability to run all kitchen operations Ability to create innovative menu items, develop recipes and provide unique food presentation Advanced skills as a kitchen trainer Advanced knowledge of kitchen accounting, menu cost, recipes, etc. Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Sound leadership and managerial skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Technical knowledgeable and competency in necessary systems and software: - [Outlook, Word, Excel, etc]

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here - Flagship Culinary Services is seeking a Jr. Sous Chef to help run the employee cafes for our Client, the largest social media company in the world! Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Job Perks and Benefits Monday-Friday schedule, with weekends off 11 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match On-the-job training to advance in your position Free meals and snacks during your shift Key Responsibilities Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Manage: manage shift of assigned staff, including Line and Prep Cooks, Food Receivers, Dishwashers and Front of House team members. Assist Sous Chef(s) with scheduling, training and professional development for your team Oversee Production: responsible for your café's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service Quality Check: maintain food quality standards, ensuring compliance with food inventory procedures, food storage and rotation. Conduct daily line checks, food reviews, taste tests and more Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team Safety: maintain a clean and organized kitchen and workplace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills Excellent culinary skills and experience with high volume production and large batch cooking Knowledge of kitchen safety and sanitation processes and protocols Ability to handle kitchen equipment and tools safely Strong leadership, communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 2 years of kitchen management experience High school diploma or GED; Culinary degree preferred, but not required Solid track record of success in previous management role Jr. Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department About: Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts. Equal Employment Opportunity Employer: 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. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

My name is Fiore Tedesco. I am the chef and owner of L'Oca d'Oro. I opened L'Oca d'Oro three years ago with the vision of creating a neighborhood restaurant that would be truly supportive of local agriculture, operate as a neutral and collaborative space and would guarantee a living wage to every employee. We have created a safe space for chefs regardless of gender, race or sexual orientation to work, grow and achieve in our kitchen. Our employees all share in the 20% service charge that goes on every check, have access to an affordable Health care plan and can communicate in an atmosphere that is a departure from the norm and celebrates everyone who works here. If you love cooking and want to find a sustainable home for your craft, love engaging and want to be part of a team that shares a progressive vision of what restaurants can and should be, L'Oca d'Oro could be the place for you.We are looking for focused, committed chefs who share these values and feel they may be able to thrive and lead in this environment. You must be serious about your life in food and committed to being a part of and growing with our team.For the sous chef position we are looking for candidates whom have at least 3 years fine dining experience and at least 1 year management experience. Candidates should be prepared to work the line, be an extremely organized cook and be willing to do all the little things that contribute to a restaurant's success. This is a small kitchen team and it takes a great deal of focus and hard work from everyone on staff for us to be who are. It is a 55-60 hour a week position. This is a salaried position with paid time off / paid health care and other benefits.If you are interested please write me a note detailing why you think this may be the right work environment for you.

Come Join The Fun!Breckenridge, CONow hiring:PM Outlets ManagerCoppertop Sous ChefDeli Prep Cook Front Desk Agent (Full time & Seasonal)Grounds LaborerHotel Lodging CoordinatorShuttle DriverMassage Therapist Part-timeEsthetician Part-time/Full timeSecurity OfficerUnit CleanerHSKP InspectorExcellent Benefits Available!Beaver Run Resort passionately provides memorable and unique experiences for guests and homeowners while inspiring employees to achieve exceptional standards of service and profitability. We are the destination of choice for mountain vacations and meetings. Beaver Run Resort is a full-service resort and conference center located in the beautiful year-round mountain town of Breckenridge, CO. We employ approximately 150 year-round and 150 seasonal employees in over 20 departments throughout the resort. Our employees are what set Beaver Run Resort apart and we strive to make sure all employees represent our Core Values of Integrity, Respect, Fairness, Balance, Safety, and fun!We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities. recblid i4lao46xfb4fdb011usmgbtb3vtzab Associated topics: chef, commercial, corporate, corporate kitchen, culinary school, head chef, pantry, salad chef, service, tavern

NEW RESTAURANT OPENING 2020 - SCOTTSDALE QUARTER 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

SOUS CHEF OPPORTUNITY GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast-casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. 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 (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

**Wheelhouse will be holding open interviews, all positions, 11am-4pm on 9/19 & 9/23. Feel free to drop in with a resume, or email us at to schedule an interview! **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

FIG & OLIVEis about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal. With fresh, seasonal ingredients and simple preparation, our cuisine exudes the genuine taste of food, from a ripe heirloom tomato, a leaf of aromatic basil, to a fresh grilled fish finished with lemon, rosemary, thyme and olive oil-simplicity, healthiness and refined flavors at their best.PURPOSE The purpose of the Sous Chef is to ensure that all food production workers are performing their duties as prescribed by the quality standards established by the Chef de Cuisine. The Sous Chef assists the Chef de Cuisine to ensure continued operation of the kitchen, back of house, and all matters associated with food production, preparation, cleanliness, storage, and stocking of products.RESPONSIBILITIES & DUTIESCompletes quality control line check for each meal periodOverlooks kitchen preparation of all stations and the production of all foodVerifies all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employeesAssists with training of kitchen personnel as well as food services staffSets-up and ensures kitchen stations are ready to serve prior to serviceMaintains high standards of quality and appearance of all food prepared and servedDevelops organized prep sheets with each menu changeOversees all food is consistent with FIG & OLIVE's standards and portions are consistently controlledEnsures food tickets are complete and out in a timely mannerOversees and supports line cooks in synchronizing food procurement as well as other food preparation tasksReads and follows recipes, and prepares and cooks hot and cold food itemsEnsures quantity of daily prepped foods to ensure the restaurant runs as smoothly and efficiently as possible Complies with all sanitation standards (temperature logs, HACCP review, sanitation walkthroughs etc.)Carries out Data entry of inventory, purchases/ invoices - Daily high cost inventoryManages labor costs, food purchasing and utilization to maximize cost efficienciesPrepares and plates final food products ensuring an attractive presentation is achievedEnsures all food orders are completed in an efficient mannerOrders and receives food products from vendors, checks in by item on invoice, and inputs in receiving logMaintains a strong working knowledge of culinary trends and utilize when appropriateEnsures cleanliness and high sanitation standards are maintained at all timesOrganizes and maintains stock rooms and walk-in refrigeratorsProperly returns and stores all food items to designated storage areas at the end of the shiftTrains line cooks on all aspects of the role to help and enhance their cooking skillsPerforms all miscellaneous duties assigned by upper managementUnderstands and complies with all company policies and procedures regarding safety, security, emergencies and energyMINIMUM QUALIFICATIONS & REQUIREMENTSMinimum 3-4 years in a fast-paced kitchen, fine dining high-volume restaurantDemonstrated strong leadership and teamwork skills and abilitiesExcellent communication skills both written and verbalFrench cooking cuisine skill sets preferredAdvanced computer skills (Microsoft Office, payroll etc.)Must be able to stand for 9 to 10+ hoursMust be able to lift 50 poundsReliable and predictable attendanceFood Handlers Card / ServSafe CertificationCollege degree/Culinary school degree preferred, but not necessaryThe statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.Please email resume with interested position in the subject line (i.e. "SOUS CHEF") for consideration.FIG & OLIVE is an Equal Opportunity Employer (M/F/D/V). Principals only. Recruiters, please don't contact this job poster.Apply

M Street does more than deliver a remarkable dining experience. We are a team of passionate people that relentlessly seek opportunities to innovate, grow, and deliver incomparable hospitality for our guests and our team members. We are people who think, dream, evolve, and execute while having a great time doing it. Full job description attached.

Great American Restaurants is an award winning collection of 14 restaurants and two artisan bakeries in Northern Virginia and Maryland. Named among the top 5 workplaces by the Washington Post 6 years running, we're notable for our attention to detail, quality scratch kitchens and genuine hospitality. People in the biz know us for our outstanding company culture and dedication to making food fun ! The Sous Chef is primarily responsible for shift management and ensuring outstanding food quality and recipe adherence through the management of the hourly staff and Kitchen Supervisors. Skills and attributes required for success: A passion for food, people and the business Empathy, humility, resiliency, approachability and a sense of humor Creates positive energy and positive environment Strong organizational skills, time management and ability to multitask High level of personal pride and the ability to inspire pride in others Fanatical attention to detail Desire and ability to teach, coach and mentor-lead Accountabilities: All kitchen related functions to include food quality management, supervision of the kitchen staff and staffing levels, security, housekeeping, PM Prep production, service execution, sanitation, safety and pace Closing, mid, or opening duties Line quality checks and shift walk throughs Work the line and/or expedite Make the production calls Place orders, manage inventories, reconcile variances and execute waste tracking Drive kitchen morale and communicate opportunities to the management team in the areas of hospitality, organization, equipment and staff needs Benefits include: 3 weeks of vacation in first year/4 weeks after 5 years Medical and dental insurance Life Insurance 401K with company match Dining privileges Discounted gym membership Education reimbursement

Applicants 18 years of age or older welcome to apply Follow us on to peek inside the team, discounts, jobs and more that make up our ohana! Sous Chef, Full Time Rate of Pay: Salaried Opportunity Awaits on the beautiful Island of Hawaii... Courtyard by Marriott King Kamehameha's Kona Beach Hotel currently has an opening for a talented Full Time Sous Chef to share the aloha spirit and strive to create a memorable guest experience. Brief Summary of Job: Responsible for assisting the Executive Chef in all aspects of leading and managing the kitchen and Culinary team, ensuring the quality preparation and presentation of all menu items and proper handling/storage of all food items in accordance with Hotel standards and sanitation/health regulations. Essential Functions and Responsibilities of the job include but are not limited to: ____ Providing services that are above and beyond for guest satisfaction and retention. ____ Utilizing interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. ____ Encouraging and building mutual trust, respect and cooperation among team members. ____ Assist in menu development. ____ Supervise all food preparations and presentations to ensure consistent quality according to specifications. Frequently test food quality. ____ Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. ____ Supervise daily functions of the department. ____ Spend time in culinary areas observing employee - guest / employee-internal customer interactions. ____ Work closely with the Director of Food and Beverage to ensure each outlet is profitable while delivering on the brand promise to our guests. ____ Work closely with the Purchasing Manager in the procurement of the best product for the best price. ____ Assist with monitoring service and food and beverage standards in all outlets including events. ____ Promote safe work practices. ____ Inspect all refrigeration units, trash compactor, and food storage areas for sanitation, food quality, proper rotation and storage. Responsible for cleanliness and sanitation of dock area, kitchens and team member cafeteria. ____ Maintain optimal working and physical condition of all kitchen equipment and facilities. Create any necessary work orders for the repair of equipment and submit to Engineering. Assign cleaning projects to team members. ____ Supervises the function of all kitchen employees, facilities and costs and contribute to maximizing the overall food & beverage departmental profit. ____ Interview, select, review, train and performance manage team members. Train new employees according to all corporate specifications. Assign duties and schedule staff, balancing needs of hotel and productivity standards. Monitor staff activity and coach performance. ____ Administering payroll edits, reporting and time & attendance policies. ____ Provide assistance to other team members and departments to contribute to the best overall performance of the department and hotel. ____ Perform other duties as assigned, requested or deemed necessary by management. ***Management retains the discretion to add or change the duties of the position at any time. *** Supervisory Responsibility: Overall responsibility for supervision of all Culinary team members and operations. Independent Judgment Used: Frequently within the guidelines established by management and to the extent of operating within Pacifica Hotel Company policies and procedures. Working Conditions/Environment : Restaurant and kitchen facilities. Access to entire exterior and interior of property. Qualifications: Knowledge/Education/Experience: Proficient in Microsoft Office applications. High school or equivalent education. Completion of an industry recognized culinary school preferred. Minimum of four (4) years of experience as a Sous Chef required. Hotel experience highly preferred. Experience in a union environment is preferred but not required. TB clearance card required. Skills/Abilities/Other Requirements: English speaking or bilingual. Ability to make timely, effective decisions. Ability to prioritize, organize and delegate work assignments. Ability to maintain good team member relations. Ability to develop and maintain effective guest relations. Ability to direct performance of team members and follow-up with corrective action where needed. Ability to provide legible written communications. Ability to compute basic mathematical calculations. Dependable. Physical Requirements: Must be physically capable of standing, sitting, walking, seeing, hearing, kneeling, and squatting. Must have good communication skills (written & verbal) and be able to work flexible shifts. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Ability to spend extended lengths of time viewing a computer screen. Repetitive bending, stooping, reaching, twisting, lifting, carrying, arm/hand motions, static gripping of an object for prolonged periods, frequent gripping of an object. Reaching above, at and below shoulder level. Exerting up to 60 pounds of force occasionally, and/or up to 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand and walk during entire shift. Additional Comments: Must be aware of the importance of safety and security. Endeavor to be conscious of safety and security at all times. Friendly and courteous to guests and fellow team members at all times. Actively cultivate a service culture of excellence. To be considered, please include your hours and days available to work with your cover letter or resume. At Courtyard by Marriott King Kamehameha's Kona Beach Hotel, caring for people and the community is part of who we are. Our comprehensive employment package varies by position, but may include: • Free meal each Shift Worked • Paid company holidays and other paid time off (vacation, sick, birthday) • Medical, Dental, Life, Disability Insurance • Pension/Retirement Plans • Gym Membership • Employee Travel Program: Hotel room discounts at Marriott Worldwide locations, including Starwood Hotels, around the globe • Discounts on food and beverages at Marriott Worldwide locations, including Starwood Hotels, around the globe • Friends & Family Travel Program at Marriott Worldwide locations, including Starwood Hotels, around the globe • Special Associate Purchase Discount on Marriott Vacation Club Vacation Ownership properties • Reward & Recognition • Learning & Development Opportunities A list of all our open positions is available at your fingertips, 24/7 by calling our Job Hotline at ! Mahalo nui loa for exploring your career options with our Courtyard by Marriott King Kamehameha's Kona Beach Hotel ohana!