1014 jobs found

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

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

Eiffel TowerIs Seeking A Sous Chef ??Join Our?Leadership Team! ? Eiffel Tower Restaurant, a culinary-driven fine dining restaurant on the Las Vegas Strip, is seeking an experienced?SOUS CHEF. We are looking for a proven leader with strong interpersonal skills, a commitment to hospitality,?and?a drive to exceed the highest standards.? ? If you enjoy working in a culinary-driven environment?with a world-renowned chef, and you?re ready to expand your career and take on new challenges, please apply today. ? Requirements ? 2+ years of supervisory experience in a high-volume, fine dining kitchen Ability to demonstrate solid cooking skills and culinary technique Experience with food cost controls (price comparisons, staying within budget, accurate ordering/receiving, etc.) Ability to work effectively?in a systems-driven environment Knowledge of French cuisine & wine is a strong plus. ? ? On Eiffel Tower and Chef Jean Joho:? ?A brilliant meal from a great chef at the top of his game.??? - Robert Parker The world-renowned Chef Jean Joho partnered with Lettuce Entertain You to create Eiffel Tower restaurant, a landmark Las Vegas restaurant located on the 11th?floor of the Paris Resort and Casino. Eiffel Tower features Chef Joho?s artful update of classic French cuisine. Exquisite cuisine, the modernized art deco dining room, and breathtaking views of the Las Vegas Strip and the Bellagio fountains?form an elegant background for destination dining at its finest. ? ? Not ready to apply??Join Our Talent Network?-? Click Here ! We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? POSITION SUMMARY:??Responsible for the daily operation of the kitchen and kitchen staff.??Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.??Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.??Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS:?(Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure.??Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily ?walk through? inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.? Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward?functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing ?zoning? procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift.? Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. ? GENERAL RULES?Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. ? Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. ? Accessibility varies by location ? ?

We are looking for professionals who are interested in working as a Sous Chef in our Reston, Virginia location. The ideal applicant will have at least 3 years of relevant professional culinary management experience in a food-related business, such as another food retailer, grocery store, caterer or restaurant, be familiar with this market, and demonstrate excellent product knowledge.? This candidate will be prepared to work an average of 50 hours per week and must be available to work weekends. Primary Responsibilities Support Executive Chef by providing effective leadership by developing, coaching and directing both front and back of house associates to properly meet service, quality, safety, profitability and other requirements. Assist with ordering product and prepare recipes within budget, forecast product sales volume, and take ownership of financial results Conduct regular quality assurance tastings and evaluations to ensure recipe adherence, food quality and consistency in line with HACCP guidelines Oversee prepared foods and deli departments including fully prepared entrees and sides, hot bar, salad bar, full service deli, sandwiches, and salads. Generate, compile, analyze and communicate reports efficiently and effectively.? Computer literacy a must. ServSafe qualified or equivalent certification a plus. Balducci's Food Lover's Market is an Equal Opportunity Employer. Employment contingent upon successful completion of background investigation.

Aba?Is Seeking A Sous Chef ??Join Our?Leadership Team! ? If you have a passion to learn and you?re eager to grow your leadership skills, keep reading! Aba ? a high-volume restaurant in Fulton Market - is adding a?SOUS CHEF?to our kitchen team. We?re looking for a team player who is experienced in high-volume production, running a kitchen, and meeting new challenges! ? Apply today! Requirements: 2-3 years of Sous Chef experience in a full-service, upscale restaurant Experienced in running kitchen systems in a structured, systems-driven environment Skilled in cooking in a high-volume kitchen Ability to communicate effectively with salaried & hourly teams Ability to ?think on your feet? and stay organized in a busy environment ? ? Not ready to apply??Join Our Talent Network: Text?Lettucejobs?to 51893 or Click Here ! Aba is a Mediterranean restaurant with a rooftop patio located in Chicago?s historic Fulton Market District. This is Chef CJ Jacobson?s second restaurant with Lettuce Entertain You, and is an extension of?Ema?(mother in Hebrew) in River North. Aba, meaning father in Hebrew, incorporates a light style of cooking with a large emphasis on raw and cooked protein. The bar program is crafted by Lead Mixologist Liz Pearce and showcases rare Mediterranean-inspired wines and spirits. We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? ? ? POSITION SUMMARY:??Responsible for the daily operation of the kitchen and kitchen staff.??Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.??Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.??Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS:?(Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure.??Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily ?walk through? inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.? Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward?functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing ?zoning? procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift.? Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. ? GENERAL RULES?Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. ? Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. ? Accessibility varies by location ? ?

Location: Wrigley Field - Home of the Chicago CubsMission As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility Operations Ensures company guidelines and standards are communicated to team members Establishes quality food and presentation standards Ensures the kitchen team has the necessary equipment and supplies Ensures all security, safety and sanitation standards are in place Controls Contributes to sales growth through product selection, execution, pricing and creative development Achieves purchasing, scheduling and culinary standards Achieves all assigned cost goals Works within budget guidelines Effectively uses purchasing system Teams location to meet operational needs Team Effectively uses all team training and development tools Hires hourly team who can deliver Levy operating standards and philosophies Promotes a cooperative work climate, maximizing productivity and morale Required Skills English reading, writing, math and computer skills required Must be able to stoop, bend and perform extensive standing and walking including stairs May be required to perform diverse physical tasks Possible hazards include, but are not limited to slips, trips, falls, burns, cuts and strains Ability to experience and evaluate services in accordance with Levy standards Ability to taste and evaluate food products Stamina to work 60 hours or more per week Must be flexible with schedule and able to work different shifts Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Shaw?s Crab HouseIs Seeking?A?Sous Chef ??Join Our?Leadership Team! ? ? We?re looking for a Sous Chef who?s eager to grow their career with a high-volume, established concept. Shaw?s Crab House offers experience with our casual oyster bar menu as well as the main dining room?s upscale menu. ? ? If you?re eager to expand your culinary career with a systems-driven, high-volume environment and multiple menus ? then please apply and let us know why you?re the right Sous Chef for Shaw?s! EOE. E-Verify. ? ? Requirements: ? 2-4?years of Sous Chef or KM experience in a full-service, upscale restaurant Ability to consistently execute production in a high-volume kitchen Skilled in leading and motivating their teams Demonstration on strong organizational skills Ability to work effectively in a systems-driven environment ? Experienced with Seafood is a plus! ? Shaw's Crab House has been recognized as one of the leading seafood restaurants in the country, embracing seafood sustainability and developing our kitchen's 'farmer's market' approach. Shaw?s is actually two restaurants under one roof: the casual Oyster Bar, and the more upscale main dining room with over 40 fresh innovative and traditional seafood entrees (including crab, lobster, shrimp and sushi) as well as?chicken, beef and pasta dishes. ? ? Not ready to apply??Join Our Talent Network?-? Click Here ! We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? POSITION SUMMARY:??Responsible for the daily operation of the kitchen and kitchen staff.??Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.??Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.??Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS:?(Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure.??Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily ?walk through? inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.? Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward?functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing ?zoning? procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift.? Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. ? GENERAL RULES?Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. ? Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. ? Accessibility varies by location ? ?

Summer House Santa Monica?Seeking A Pastry Chef ? Join Our Leadership Team! ? We're looking for a?PASTRY SOUS CHEF?to help manage and execute within the pastry program at Summer House Santa Monica?in Chicago!?If you have genuine?passion for pastries and baking, this could be a fantastic fit for your skills and career path! ? Our pastry program is known for Chef Jeff?Mahin?s?signature artisanal breads and a wide array of pastries and sweets, especially the very popular Summer House gourmet cookies. Our Pastry Chef must be well-versed in plating of desserts, high-volume production, and have experience with breads as well as desserts. ? Requirements: 1-2 years of pastry experience in a ?scratch? kitchen Working knowledge of BOH systems, ordering and inventory Knowledge of cutting-edge culinary trends/local dining scene Experience with scratch baking including batter, dough and cookie production ? Ability to bake breads and gourmet cookies in the Summer House style is preferred. ? Not ready to apply??Join Our Talent Network?-? Click Here ! ? This California-influenced restaurant features a wood-fire grill with an ever-changing menu of American cuisine. We spotlight locally-sourced produce and ingredients whenever possible. Simply-prepared proteins and a large selection of market vegetables share the focus with Chef?Mahin's?signature artisanal bread program, an extensive wine list, fresh-squeezed juices, and a wide array of pastry and sweets. We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? ? ? ? POSITION SUMMARY:? ?Responsible for the creation and production of baked goods, pastries and desserts for the restaurant.??Responsible for assisting in the hiring, training and development of a pastry team. ESSENTIAL FUNCTIONS:?(Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Assist with Interviewing, hiring, training, development and retention of qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure.??Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Assist with identifying, training and developing key employees for growth, advancement and promotion. Perform a daily ?walk through? inventory to prioritize product utilization. Identify and communicate inventory and equipment needs to ordering manager. Meet daily with Executive Chef to coordinate and ensure production standards. Assist in the development and maintenance of pastry recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.?? Assist in the development of dessert menus and food items. Produce pastries for the restaurant as well as for special functions. Prepare ingredients needed for recipes of pastry. Prepare pastry items according to prescribed recipes. Maintain food quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Work dessert station on line when necessary. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper BOH operation according to standing operating procedure. Adhere to standing ?zoning? procedures.? Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift.? Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. ? GENERAL RULES?Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. ? Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. ? Accessibility varies by location ? ?

Beatrix?Is Seeking A Sous Chef ??Join Our?Leadership Team! ? If you have a passion to learn and you?re eager to grow your leadership skills, keep reading!? ? The Beatrix Division is growing?and we are seeking a?SOUS CHEF?to add to the Streeterville team.?We?re looking for a team player who is experienced in high-volume production, running a kitchen, and meeting new challenges! At Beatrix, we feature local, seasonal ingredients and fresh flavor combinations to create an exceptional menu. ? If this lines up with the next step in your career, please apply today! EOE. E-Verify. Requirements: 2-3?years of Sous Chef experience in a high-volume?kitchen Experienced in running kitchen systems in a structured, systems-driven?environment Skilled in cooking? Ability to communicate effectively with salaried & hourly teams, based on relationship & mutual respect Ability to??think on your feet? and stay organized in a busy environment ? Not ready to apply??Join Our Talent Network?-? Click Here ! We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? POSITION SUMMARY:??Responsible for the daily operation of the kitchen and kitchen staff.??Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.??Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.??Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS:?(Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure.??Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily ?walk through? inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals,?complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.? Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward?functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing ?zoning? procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift.? Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. ? GENERAL RULES?Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. ? Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. ? Accessibility varies by location ? ?

Bub City in Chicago?Is Seeking A Sous Chef ? Join Our Leadership Team! ? Come Work with BBQ, Beer, Bourbon & The Best of Country Music! Get ready to serve up the best barbeque around! Take your talents to Bub City?s?Chicago?team as our next?SOUS CHEF.?We?re looking for someone who has?high-volume?management experience and enjoys working with a large team, and is skilled at running the line. You can?t be afraid to get your hands dirty ? and having a passion for BBQ is even better! If?this sounds like you, please apply! We?re eager to hear from you. EOE. E-Verify. REQUIREMENTS 2+ years of Sous Chef experience in a high-volume kitchen? Skilled at leading production in a busy kitchen? Experienced with working in a systems-driven environment Ability to lead by example with enthusiasm and consistency Solid computer skills to do ordering/inventory ? Not ready to apply??Join Our Talent Network: Text?Lettucejobs?to 51893 or Click Here ! Bub City is the place to enjoy BBQ, beer, bourbon & the best of country music. Bub City's current menu?was created?with a focus on authentic Southern barbecue. Signature items include 18-hour Beef Brisket, Burnt Ends, Baby Back Ribs, Carolina-Style Pulled Pork and Fried Chicken. Brunch menu includes classics like Biscuits and Gravy, Fried Chicken & Waffles, and Cinnamon Sticky Buns. Bub City offers an extensive Bloody Mary bar and more than 125 selections from well-known and independent distilleries throughout the country. Bub City has locations in Chicago and Rosemont, IL. ? ? Not ready to apply??Join Our Talent Network?-? Click Here ! We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? POSITION SUMMARY:??Responsible for the daily operation of the kitchen and kitchen staff.??Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.??Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.??Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS:?(Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure.??Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily ?walk through? inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.? Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward?functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing ?zoning? procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift.? Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. ? GENERAL RULES?Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. ? Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. ? Accessibility varies by location ? ?

The Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Sous Chef will be primarily responsible for preparing food that results in high quality of taste and appearance to satisfy guests and maximize food revenues. Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste. DUTIES Ensure the high quality of our food product Assist Executive Chef to elaborate the menus for all outlets Be a leader on the line Perform and track all inventories, assist with purchasing of all supplies Responsible for the orientation and training of new employees Train all new employees on our menus and assist in the ongoing training of all kitchen employees. Monitor employee appearance. Assist in promoting teamwork and employee morale. Responsible for preparation of timecards and bi-weekly payroll Assist in ensuring coordination and communication between the kitchen and other hotel departments Report all deficiencies and problems in the operation and employee morale to the department head Ensure all Health and Safety guidelines and policies are followed Assist in the recruitment and hiring of new personnel Responsible for overseeing the daily operation of the department Perform employee evaluations and reviews as needed Ensure all kitchen equipment and tools are stored in a clean and orderly manner Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown Operate and maintain all standard kitchen cooking equipment including, grill, fryer, flattop, and broiler Maintain cleanliness in assigned station and/or station Communicate with Executive Chef and service staff to maintain service efficiency and guest satisfaction Ensure product presentation, quality and cook time are in accordance with Clevelander standards Practice sanitary and safe food handling by properly following health department regulations Adapt food menu items to customers preferences Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company asset Welcome and acknowledge all guests according to Grand Beach Hotel standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation Speak with others using clear and professional language Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Consistently maintain a positive attitude Encourage a positive attitude among Team Members Anticipate needs, demonstrating sensitivity and responsiveness, ensuring complete satisfaction Perform all duties in a timely and professional manner Maintain behavior consistent with sexual harassment/hostile work environment policy dictated in the Team Member handbook Reports to work as scheduled, in proper uniform, in accordance with the company's personal appearance standards Applies excellent guest relations skills when interacting with guests Observes hotel telephone etiquette, message, and call handling procedures QUALIFICATIONS Two+ years of post high school education, culinary education is desirable Five+ years of employment in a related position. Hotel experience preferred Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work as part of a dynamic team to consistently deliver a quality product Required to complete a Food Handlers Certification course Must be able to work well under pressure Must be able to stand for longer than 8 hours Must be able to speak, hear and see Must have English language skills to clearly communicate verbally with supervisors and co-workers and from time-time with our members and their guests Prior culinary experience and knowledge of hospitality industry dining is a plus Tolerance of all cultures Able to work a flexible schedule, including weekends and holidays

Description Life Time champions a healthy and happy life for its members. As the nation's only Healthy Way of Life brand, Life Time delivers an unmatched athletic resort experience and provides a comprehensive healthy living, healthy aging and healthy entertainment experience that goes well beyond fitness to encompass the entire spectrum of daily life for individuals, couples and families of all ages. In today's hustle and bustle lifestyle, convenience to fast casual food service is appealing. At Life Time, members and guests enjoy delicious food before or after their workout, relaxing poolside or on the go at the service of our LifeCafe Team. As part of our restaurant staff you'll work alongside health-minded teammates in a fun and fast-paced environment, proudly serving our members and guests industry-leading healthy food options. Real Foods. Real Flavors. Really Tasty. Join our LifeCafe Team in any of the following positions and grow your service-oriented career into leadership opportunities. As a Team Member, you are eligible for medical benefits, vacation pay, retirement and discounts on Life Time products and services. All Team Members receive a fully subsidized membership to all Life Time clubs. Job Description Position Summary The LifeCafe Prep prepares menu items according to Life Time Fitness specifications in a timely and efficient manor. They maintain cleanliness and follow food safety guidelines. Job Duties and Responsibilities * Performs kitchen duties, including, but not limited to, cutting ingredients, maintaining cleanliness, sharpening knives, and creating prep sheet * Maintains Life Café and kitchen cleanliness, including sweeping, mopping, cleaning kitchen equipment, and washing dishes * Prepares menu items according to Life Time Fitness specifications to maintain product inventory levels while checking for quality control and utilizing proper temperature control techniques * Greets and services members in a courteous and professional manner Position Requirements * CPR/AED certification received within thirty days of hire * Serve Safe certification received within thirty days of hire * Ability to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds Preferred Requirements * Previous kitchen experience

Description Life Time champions a healthy and happy life for its members. As the nation's only Healthy Way of Life brand, Life Time delivers an unmatched athletic resort experience and provides a comprehensive healthy living, healthy aging and healthy entertainment experience that goes well beyond fitness to encompass the entire spectrum of daily life for individuals, couples and families of all ages. In today's hustle and bustle lifestyle, convenience to fast casual food service is appealing. At Life Time, members and guests enjoy delicious food before or after their workout, relaxing poolside or on the go at the service of our LifeCafe Team. As part of our restaurant staff you'll work alongside health-minded teammates in a fun and fast-paced environment, proudly serving our members and guests industry-leading healthy food options. Real Foods. Real Flavors. Really Tasty. Join our LifeCafe Team in any of the following positions and grow your service-oriented career into leadership opportunities. As a Team Member, you are eligible for medical benefits, vacation pay, retirement and discounts on Life Time products and services. All Team Members receive a fully subsidized membership to all Life Time clubs. Job Description Position Summary The LifeCafe Prep prepares menu items according to Life Time Fitness specifications in a timely and efficient manor. They maintain cleanliness and follow food safety guidelines. Job Duties and Responsibilities * Performs kitchen duties, including, but not limited to, cutting ingredients, maintaining cleanliness, sharpening knives, and creating prep sheet * Maintains Life Café and kitchen cleanliness, including sweeping, mopping, cleaning kitchen equipment, and washing dishes * Prepares menu items according to Life Time Fitness specifications to maintain product inventory levels while checking for quality control and utilizing proper temperature control techniques * Greets and services members in a courteous and professional manner Position Requirements * CPR/AED certification received within thirty days of hire * Serve Safe certification received within thirty days of hire * Ability to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds Preferred Requirements * Previous kitchen experience

LOCATION: Brooklyn, NY - Barclays Center Mission As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure that team members consistently deliver heartfelt hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Holds team accountable to steps of service to deliver great guest service Executes preventive maintenance schedule as set forth by Director of Operations Conducts daily walkthroughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) Practices proper product control and handling of all inventory and equipment Achieves daily sales and assigned cost goals Ensures that all security, safety and sanitation standards are achieved Employs good safety and sanitation practices Forecasts and adequately schedules team members to meet operational needs and desired targets Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy guidelines Promotes a cooperative work climate, maximizing productivity and morale Uses all performance management tools to provide guidance and feedback to team Assists fellow team members when necessary Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Sous Chef Title: Sous Chef Department: Elko - The Grille Kitchen Location: NV - Gold Dust West - Elko Employment Duration: Full time Available Shift: Day, Swing, Grave Pay Range: Description General Summary of Job Duties Insure all stations are producing a quality product. Manage the Kitchen. Essential Responsibilities and Duties Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement. Insures quality of all products. Monitors kitchen help and correct all problems. Helps with production/prep. Order and check all products from warehouse. Keep daily log. Create daily specials. Assist all chefs and line cooks as needed. Other duties as assigned. Insure sanitary measures are being used. Insure safety measures are being followed. Complete weekly schedule. Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future. Adhere to all appearance and uniform standards. Maintain an open line of communication with Management. Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors. Ability to accept performance feedback in a professional manner. Regular attendance and arriving on-time to all scheduled shifts and meetings is considered an essential function of the job. Other duties as assigned. General Job Responsibilities and Duties To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles: FRIENDLINESS Offer a warm greeting to everyone you encounter with a smile and eye contact. Practice mutual respect by dealing honestly in all interactions. Use genuine listening skills and offer sincere responses. Promote positive interactions with both external and internal guests through sincere greeting and communications. Be approachable, listen and lead by example. ACCOUNTABILITY Be proactive and positive. If I don't know, I'll find out and if we don't have it, I'll try to get it. Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level. Acquire knowledge, training and education. Communicate it to all employees. SERVICE EXCELLENCE Anticipate our guests' needs before they ask. Contribute ideas and solutions to improve customer service. Escort our guests rather than point. Take personal pride in the quality of your work. Actively seek feedback from our guests concerning our service and atmosphere. TEAM WORK Share and explain information. Great teams consist of great performers. Create a culture of two-way communication with employees and guests. Be courteous, kind and patient with each other. Skills, Education and Other Requirements Basic reading and writing skills. Must have an understanding of English Ability to follow written and oral instructions. Strong communications skills. Must be able to multi-task. Ability to function as part of a team. Ability to remain calm and professional when under pressure. Must have working knowledge of the food service industry. High School Diploma or Culinary Degree or Equivalent Work Experience Must have at least 3 year working knowledge. First time applicant? Click Apply for this Position Are you a returning applicant? Previous Applicants: Email: Password: If you do not remember your password .

Description Life Time champions a healthy and happy life for its members. As the nation's only Healthy Way of Life brand, Life Time delivers an unmatched athletic resort experience and provides a comprehensive healthy living, healthy aging and healthy entertainment experience that goes well beyond fitness to encompass the entire spectrum of daily life for individuals, couples and families of all ages. In today's hustle and bustle lifestyle, convenience to fast casual food service is appealing. At Life Time, members and guests enjoy delicious food before or after their workout, relaxing poolside or on the go at the service of our LifeCafe Team. As part of our restaurant staff you'll work alongside health-minded teammates in a fun and fast-paced environment, proudly serving our members and guests industry-leading healthy food options. Real Foods. Real Flavors. Really Tasty. Join our LifeCafe Team in any of the following positions and grow your service-oriented career into leadership opportunities. As a Team Member, you are eligible for medical benefits, vacation pay, retirement and discounts on Life Time products and services. All Team Members receive a fully subsidized membership to all Life Time clubs. Job Description Position Summary The LifeCafe Prep prepares menu items according to Life Time Fitness specifications in a timely and efficient manor. They maintain cleanliness and follow food safety guidelines. Job Duties and Responsibilities * Performs kitchen duties, including, but not limited to, cutting ingredients, maintaining cleanliness, sharpening knives, and creating prep sheet * Maintains Life Café and kitchen cleanliness, including sweeping, mopping, cleaning kitchen equipment, and washing dishes * Prepares menu items according to Life Time Fitness specifications to maintain product inventory levels while checking for quality control and utilizing proper temperature control techniques * Greets and services members in a courteous and professional manner Position Requirements * CPR/AED certification received within thirty days of hire * Serve Safe certification received within thirty days of hire * Ability to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds Preferred Requirements * Previous kitchen experience

As the Sous Chef for Heritage Senior Living, not only will you get a great work/life balance (with no shifts ending later than 7 p.m.) but you'll also be able to use your culinary expertise to make a real and lasting impact on the lives of our residents! As one of the country's industry leaders, Heritage Senior Living provides exceptional senior care and services throughout Wisconsin. Our goal is to enhance and enrich residents' quality of life - and preparing amazing food is one of the best ways to do that! Reporting directly to the executive chef, the sous chef position has both leadership and culinary responsibilities to provide an unparalleled dining experience. The sous chef is responsible for monitoring all kitchen activity while also performing regular kitchen tasks and is responsible for performing the duties of the executive chef in his/her absence - from dietary planning and food preparation to serving residents and planning specialized culinary events. Essential Duties and Responsibilities Assist the executive chef with daily culinary and administrative tasks, as well as those assigned by the executive director and assistant community directorPerform the executive chef's duties in his/her absenceMaintain order and discipline in the kitchen during working hours to ensure a safe and secure working environmentBecome proficient at all kitchen stations and become a certified trainer at each; cross-train staff at multiple stationsTrain new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu set by Heritage Senior LivingEnsure all kitchen staff members adhere to the culinary standards and regulations set by Heritage Senior LivingAssist the executive chef in record keeping, inventory management, and purchase ordersAssist the executive chef in menu item pricing according to HSL's standardsEnsure high quality of conduct and adherence to HSL's high standards, including proper guest service and courtesy, as well as clean uniforms Education/Qualifications High school diploma or general education degree (GED) preferredPrevious experience in food preparation and health care setting preferred but not requiredMust have a passion for serving seniorsAbility to present food in an appealing fashionStrong communication skillsUnderstanding of sanitation and infection control practicesStrong customer service orientationAbility to work collaboratively with all coworkersMust submit and pass all applicable pre-employment and annual tests and meet all training and other applicable state and federal regulations Essential Functions To perform this job successfully, an individual must be able to perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. To Apply Please submit a resume and a detailed cover letter explaining your interest in the position and working for Heritage Senior Living. #IND1

Position Summary The sous chefs will work alongside management, and kitchen and support staff to provide a great food to help create a great dinner experience to restaurant guests, while maintaining a professional attitude and work environment. Sous Chefs will be responsible for the accurate creation and presentation of all food items to guests in the dining room and in the lounge. Sous Chefs will be responsible for maintaining kitchen operations including labor management, kitchen cleanliness and product consistency to Perry's standards. Essential Duties & Responsibilities Manage all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Insure quality and accuracy in preparation of all menu items Butcher all proteins Assist in preparation of all prep and menu items as needed. Execute all paperwork associated with Chef position Learn and master all computer and administrative duties related to Chef position. Learn and be able to execute all kitchen positions effectively to be able teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Ability to work calmly and effectively under pressure Good listening skills and communication skills Maintain a high level of cleanliness throughout the kitchen and back of house areas. Must be able to work flexible shifts and schedules, including weekends and some holidays. Qualifications CERTIFICATE/LICENSES Servsafe or similar Food Manager Certificate may be required depending upon store location. COMPUTER SKILLS Basic computer skills preferred. Microsoft Excel, Microsoft Word, Email and Open Table experience is preferred. Experience with Aloha preferred but not required Experience with Compeat preferred but not required Experience with Hot Schedules preferred but not required EDUCATION & EXPERIENCE Must be at least 18 years of age based upon state requirements to serve alcohol. Must have had at least 3 years of restaurant chef experience required, fine dining experience is preferred. Basic knowledge of cooking techniques is required. Basic knowledge and experience of inventory management. LANGUAGE/MATH/REASONING ABILITY Must have problem solving abilities, be self-motivated and organized Must be able to communicate effectively with guests and employees. Basic math skill proficiency. Competencies Professional maturity: The ability to separate emotional feelings from the real issues at hand. The ability to legitimately and objectively challenge the substance of our beliefs and biases of our observations. Responsibility: The ability to meet commitments made to yourself and others, keeping the promises you make, and acknowledging and accepting the choices you have made, the actions you have taken, and the results they have led to. Communication: The ability to write and speak effectively using appropriate convention based on the situation; actively listen to others, ask questions to verify understanding, and use tact and consideration when delivering feedback to others. Computer Savvy: The knowledge and ability to use computers and technology efficiently and effectively. Ability to learn and implement new systems quickly and accurately. Sales Savvy: The ability to influence the customer to purchase more expensive items, upgrades, or other add-ons in an attempt to make a more profitable sale. Customer Service: The ability to demonstrate a series of activities designed to enhance the level of customer satisfaction. Teamwork: Look for ways to assist managers and other staff members to ensure guests are provided the best service according to Perry's Restaurants standards. Physical Demands Must be able to stand for extended durations (8-12 hour shifts). Ability to constantly lift up to 50 pounds without issue. Ability to work in an environment that has exposures to cold, heat, and water Able to lift, reach, bend and stoop Able to work in a standing position for long periods of time

Description Life Time champions a healthy and happy life for its members. As the nation's only Healthy Way of Life brand, Life Time delivers an unmatched athletic resort experience and provides a comprehensive healthy living, healthy aging and healthy entertainment experience that goes well beyond fitness to encompass the entire spectrum of daily life for individuals, couples and families of all ages. In today's hustle and bustle lifestyle, convenience to fast casual food service is appealing. At Life Time, members and guests enjoy delicious food before or after their workout, relaxing poolside or on the go at the service of our LifeCafe Team. As part of our restaurant staff you'll work alongside health-minded teammates in a fun and fast-paced environment, proudly serving our members and guests industry-leading healthy food options. Real Foods. Real Flavors. Really Tasty. Join our LifeCafe Team in any of the following positions and grow your service-oriented career into leadership opportunities. As a Team Member, you are eligible for medical benefits, vacation pay, retirement and discounts on Life Time products and services. All Team Members receive a fully subsidized membership to all Life Time clubs. Job Description Position Summary The LifeCafe Prep prepares menu items according to Life Time Fitness specifications in a timely and efficient manor. They maintain cleanliness and follow food safety guidelines. Job Duties and Responsibilities * Performs kitchen duties, including, but not limited to, cutting ingredients, maintaining cleanliness, sharpening knives, and creating prep sheet * Maintains Life Café and kitchen cleanliness, including sweeping, mopping, cleaning kitchen equipment, and washing dishes * Prepares menu items according to Life Time Fitness specifications to maintain product inventory levels while checking for quality control and utilizing proper temperature control techniques * Greets and services members in a courteous and professional manner Position Requirements * CPR/AED certification received within thirty days of hire * Serve Safe certification received within thirty days of hire * Ability to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds Preferred Requirements * Previous kitchen experience