139 jobs found

SOUS CHEF - Grow your career with MERRILL GARDENS!! Merrill Gardens, a privately-owned family company with a proud history of success is currently hiring a Sous Chef at The Oaksin Gilbert, Arizona. Apply now to join one of the most respected senior living operators in the country! Yes You Can have a meaningful Career!Watch This! We offer our employees: Highly Competitive pay and benefits! Benefits include medical, dental, vision, 401(k), paid vacation, holidays, and more!!! Most evenings off! Our kitchen closes at 7:00! You'll be done by 8:00! Free Daily Meals! A rapidly growing company with opportunities for advancement! Company sponsored training! If you are someone with: A minimum 5 years experience in quality food preparation Experience in scratch cooking in a high volume, fine dining setting Proficiency in computer skills including MS Outlook, Word, etc. We want to talk with you! Consider applying to become a Sous Chef with Merrill Gardens! Our Sous Chefs are responsible for: Preparing all food items following proper recipes and procedures specified by the Executive Chef. Regularly meeting with the Executive Chef to discuss menu preparation for the upcoming weeks. Suggesting ideas to improve food quality and efficient production of menus. Practicing correct food handling and food storage procedures (cover, label, date and properly store all food items) at all times. Completing assigned cleaning to ensure compliance and sanitary standards are met. In the absence of the Executive Chef, oversees and directs all dining service Team Members assigned during shift. Number six of FORTUNES 50 Best Workplaces for Aging Services! Merrill Gardens was recognized as 2016 Family Business of the Year! Our missionis to provide an inspiring environment for our residents, families, and team members where every life is defined by the possibilities. If you are a team focused individual with a deep commitment to customer service, please start the online application process to become part of the Merrill family! Merrill Gardens is an Equal Opportunity EmployerJB.0.00.LN

The ARCTIC CLUB HOTEL SEATTLE - A DOUBLETREE BY HILTON, managed by Northwest x Southern Hospitality (NSH) is looking for a courteous, customer service driven, happy, energetic, ambitious, type Executive SousChefto join our growing hospitality team! If you think you are ready for the exciting world of hospitality thenNorthwest x Southern Hospitality is for you! Summary of position: This position is train, supervise and work with all kitchen staff to prepare, cook and present food per hotel standard recipes to create quality food products. Full job description available upon request. Qualifications: Prior hotel or hospitality experience preferred. Must be able to work nights, weekends and holidays. We offer a competitive salary and excellent benefits, and industry discounts. Potential for promotional opportunities to otherNSH properties including Marriott & Hilton brands. Northwest x Southern Hospitality is an Equal Opportunity Employer, offering employment opportunities to all qualified persons without regard to race, color, national origin, disability, religion, age, sex, veteran status or other classifications protected by law.JB.0.00.LN

Mas Taco Bar's newest location needs experienced Line Cooks, Sous Chef, and Dishwashers for our night crew. If you are passionate about food and would like to work in a fun, family owned and operated workplace then please submit your resume for consideration. The concept and inspiration of Mas Taco Bar came to life when the Wong brothers of Mac Hospitality Group and a longtime friend and real estate broker discussed ways to feature tastes from around the globe. The answer: "What better way to feature tastes from around the globe than in a taco?" Mas Taco Bar features unique, untraditional tacos ranging from pork belly and duck confit, to Korean fried chicken and fried oysters, to name a few. The tacos run the gamut of flavors, and the menu also features appetizers, a handful of "not tacos," bowls and desserts. The cocktail menu offers specialty margaritas and craft cocktails handmade with fresh ingredients, easily paired with any taco. Of course, the Mas menu includes 25 beers and more than 50 tequilas to explore and taste. Welcome to the Mas Familia.

Prominently situated in the dynamic Smale Riverfront Park, the Moerlein Lager House offers a guest experience unlike any other - a working microbrewery producing a full line of Moerlein craft brews, and delectable, scratch kitchen fare featuring grain spent breads, hand carved sandwiches and smoked rotisserie meats… foods reminiscent of those served in the city's celebrated 19th century beer gardens. Our Sous Chefs are creative, committed, decisive, and passionate. They operate as the Executive Chef's right hand in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one's team 2) Strong communication skills 3) Business Sense 4) Passion for coaching, training, and developing one's team 5) Enhanced, hands-on leadership skills. Responsibilities include: Assist in the preparation and design of appetizers, entrees, and desserts. Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines. Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one's team. Ensure the kitchen operates in an efficient, timely manner that upholds company standards. Comply and enforce federal and state-specific health department standards. Maintain an approachable, patient, and positive attitude in working with one's Front of House and Back of House team. Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.) Other duties as assigned. Qualifications: One to three years of previous Sous Chef experience in an upscale, scratch cooking kitchen. Ability to provide excellent professional references from former supervisors.

Sous Chef Job Description: Work in the mountains and join our fun team! Silver Fork Lodge and Restaurant is hiring a full time sous chef. Start today! Experience is necessary and a great attitude and a willingness to learn is required. Weekend and holiday availability is necessary. We are a full service restaurant, bed and breakfast and banquet facility, open from 8am to 9pm, seven days a week. (It's actually Brighton, Utah and not Cottonwood Heights but Cottonwood Heights is the closest town they have as an option on Glassdoor.) We are located, a beautiful, 15 minute drive (11 miles) from the Salt Lake Valley in the heart of Big Cottonwood Canyon in Brighton, Utah. We are 1 mile from Solitude Mountain Resort and 3 miles to Brighton Ski Resort. If you love the mountains you will love to work here. We have a great team and a mountain town vibe but with all the advantages of being open year round for added job security! The annual pay is $40,440 based on full time hours worked. The Sous Chef position starting pay is $18/hour, plus a monthly bonus of $250. Our managers also receive a generous paid time off package that starts accumulating after the first year of work. The sous chef can receive a season's pass to Brighton Ski Resort or 10 complimentary day passes free of charge. Please email your resume, or come in and fill out an application. Sous Chef Job Duties: Leads kitchen team in chef's absence Prepares food on the line and acts as the lead line cook. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Preps cooking station and keeps stocked, especially before and during prime operation hours Trains new kitchen employees to restaurant and kitchen standards Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Job Type: Full-time Salary: $40,000.00 /year

Job Details Position: The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for creating daily menus, preparation of food items and maintaining cleanliness in all areas of the kitchen.?? Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Count money and make bank deposits. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant?s receiving policies and procedures. Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain food and equipment inventories, and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Keep records required by government agencies regarding sanitation or food subsidies. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Be knowledgeable of restaurant policies regarding personnel Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Assess staffing needs and recruit staff. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests? needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Protect the safety of self, co-workers ranch guests at all times. Report any potentially harmful equipment or situations to the immediate supervisor without delay. Report safety-related accidents and incidents at once to immediate supervisor. Follow all company and department safety policies and procedures. Operate equipment in a safe manner that will not lead to injury of yourself or others. Drive in accordance with the law and resort policies. Assist Dining Room Manager/Executive Chef/Chef de Cuisine with training of kitchen staff. Assist Dining Room Manager/Executive Chef/Chef de Cuisine with food management/menus. As a Sous Chef you will be expected to work with Associates to ensure satisfaction. A Sous Chef will have to take initiative and get creative in resolving challenges and involve a Manager only when previous methods have been unsuccessful. Supplemental Monitor employee and guest activities to ensure liquor regulations are obeyed. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Create specialty dishes and develop recipes to be used in dining facilities. Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. Take dining reservations. ***Other Duties?Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.?

Our Exciting Work Environment Outstanding guest service takes center ice at Amalie Arena as Delaware North Sportservice provides each and every Tampa Bay Lightning fan with an exceptional game-day experience through its food, beverage and retail services. We have just completed construction of a hydroponic farm with over 3000 growing spaces which is equivalent to a one acre farm. It's located on site adjacent to the arena and grows an assortment of vegetables that will be used in the arena kitchens. It's believed to be the largest hydroponic farm of its kind in the NHL! The ideal candidate will act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. #LI-AT1 Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production of all operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of staff Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Culinary Arts Degree preferred, will consider overall experience Seven years culinary arts experience after graduation from accredited culinary school or equivalent work experience. More specifically, experience as a banquet chef or sous chef in a high volume operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques. Strong organizational, communication and computer skills. A commitment to excellence in guest service is essential. Expertise with ordering and inventory procedures and health and sanitation guidelines. Familiar with monitoring of food and labor cost and menu development. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills Serve Safe Certification & ACF Certification preferred. Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

Oversee the preparation of all food items to ensure quality and consistency. Check daily payrolls to reduce overtime and maintain budget. Check stocks of foodstuffs to ensure a consistent inventory. Expedite a la carte to oversee proper portioning, quality, and presentation. Assist in training new hires. Responsible for all operations in the absence of the Executive Chef. Ensure company rules, regulations, and uniform codes are being followed. Assist in planning menus, specials, and recipes. Delegate specific duties to all kitchen personnel. Provide positive communication and use Red Carpet Training skills with every patron and co-worker. Perform duties in a safe manner; report any potential safety hazards to management staff. Perform any reasonable, temporarily assigned job duties outside the position's job description, where, in the Company's judgment, those duties are necessary in the interest of efficiency, productivity, or guest service. Must be 21 years of age Read, write legibly, understand and speak English Able to tolerate second-hand smoke, noise, bright lights Able to work at a fast pace in often crowded/noisy environment Must meet professional appearance standards as prescribed by company policy. Associate's degree (A.A.) or equivalent from two-year college or technical school and four or more years related experience and/or training of high food volume venues; or equivalent combination of education and experience. Available to work required schedule which may include nights, weekends, holidays and overtime as needed Cast Member is regularly required to stand; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The Cast Member is occasionally required to walk; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The Cast Member must be able to lift and/or move up to 100 lbs.

La Petite Maison restaurant, home of Nicoise Mediterranean Cuisine is now hiring. La Petite Maison is open Monday through Saturday for unique offerings in lunch and dinner dining. The concept is located at 1300 Brickell Bay Drive, Miami 33131. Join a skilled team comprised of respected culinary and service professionals. With the focus on building a world class company and unparalleled experience for our guests, we welcome your genuine smile, your kind and patient nature, your teamwork and your desire to perform at the highest industry standards. We are currently recruiting guest service focused hospitality/restaurant professionals in the following positions: PASTRY SOUS CHEF - Minimum of five years' practice as a member of a high end restaurant or hotel. - Candidates should have acceptable knowledge of high quality ingredients and international cuisine. - Relocation package. Please send a copy of your complete updated resume and cover letter to the following email address: We look forward to being in contact and providing you with the necessary tools to truly grow within our community and your own personal life.

Old Skool Cafe is a non-profit restaurant that provides job training, employment, and a second chance at life by way of a jazz supper club run by at-risk and formerly incarcerated youth. Our adult staff are an essential component of the healing and success of our young people. You've got skills and passions-- put them to work at Old Skool Cafe! The Sous Chef (SC) will train and cook alongside youth in the kitchen. The SC may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The SC directly supervises kitchen personnel with shared responsibility for hiring, discipline, and performance reviews. Responsibilities The critical deciding factor for an SC to join OSC will be the fit with the vision, mission, and values of the organization. We are seeking a professional with a solid skill set in kitchen management and culinary ability, and the passion to use those skills to make a life-long impact in the lives of youth. To this end the SC will primarily: Train and manage kitchen personnel, supervise and coordinate all related culinary activities. Estimate food consumption and requisition/purchase food. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Ensure proper equipment operation/maintenance. Ensure proper safety and sanitation in kitchen. Maintain the professional image of the restaurant, including proper uniforms and appearance. Qualifications We're looking for a sous chef who is curious, very teachable, highly professional, humble and confident, and emotionally intelligent. The professional qualifications we're looking for are: Culinary degree required. At least four (4) years of experience in a high volume restaurant. At least two (2) years of management experience of employees in a high volume restaurant. Must be able to display skill in various kitchen techniques. Ability to partner and build relationships with management, colleagues and vendors while demonstrating leadership and integrity and promoting team success. Ability to train and mentor youth with no prior work or hospitality experience. Ability to motivate others to accomplish goals. Proficiency in Google Docs and or Excel. Food Manager's card (preferred not required). Food Handler's card (required).

Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At Target Field, we provide food and beverage concessions, luxury suites catering, restaurant services and retail for our partner, the MLB's Minnesota Twins. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. #LI-AT1 Responsibilities Assists Executive Chef with daily supervision and production of the kitchen operations. Fully responsible for menu development, scheduling, food and labor costs and sanitation. Plans, prepares and cooks high volume meals, banquets, and catered food to guests and employees. Plan menus, catering packages and daily specials, maintaining financial responsibility for the menu mix Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to Comply with State and local Health Department Regulations. All other duties as assigned. Qualifications We are seeking an innovative culinary professional with 3 years Culinary Arts experience in a high volume operation including previous supervisory experience required. Knowledge of restaurant operations, including fine dining, and banquet catering. Familiar with monitoring food and labor costs, menu development and costing. Familiar with ordering and inventory procedures. Excellent Organization skills and multitasking ability as well as the ability to coach, develop and train others required. Ability to prioritize tasks and handle multiple projects simultaneously Excellent communication and problem resolution skills Associates Degree in Culinary Arts preferred. ServSafe Certification preferred. ACF certification preferred. Must obtain certification within 2 years of employment. Candidate must complete a cooking practical. Commitment to excellence in guest service. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

Emphasis on Culinary Western Cuisine Job Responsibilities: Overall supervision of entire Hot Food department which include: Work with kitchen staff to produce high quality products on a consistent basisInterface and efficient react to Customer/Executive Chef requirementsImplement customer specific menu itemsMaintain HACCP standardsCulinary Quality & Menu AdherenceProduction planning and managementResponsible for Food & Quality SafetyMenu development when required and other daily operation needsAble to assist Executive Chef to create a vision for the departmentResponsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updatesEnsure compliance with airline specification, personal hygiene and food handling proceduresAssist in departmental scheduling and control of hours and food costAssist in the development and training of employeesAssist in maintaining a good relationship between the departmentsOther duties as assigned Job Qualifications: Culinary expertise in Western Cuisine requiredMinimum of 2 years experienced Sous Chef with high volume production environmentsStrong management and productivity improvement skillsComplete understanding of HACCP standards of food productionMust be able to motivate employees and be a team builderRead, write, understand and communicate in EnglishGood communication skills with employees, a must. JB.0.00.LN

Restaurant Kitchen Manager / Sous Chef Fast Casual - From-Scratch concept Are you a Restaurant Kitchen Manager or Sous Chef who is looking for an opportunity to grow your career with an established, industry leading company? If so, apply today for our location in Rancho Cucamonga, California! When our first restaurant opened over 15 years ago, we wanted to give guests outstanding, prompt service without sacrificing food quality. Our focus has been on maintaining food quality, and with everything made in house and from scratch, we ve been able to deliver to our guests and expand throughout the area. Over the past few years, we ve opened up more restaurants and have added catering options to our guests to enjoy our food at their larger gatherings. We have plans to expand even further in the market, and are searching for Managers who not only care about customer service, but are passionate about the quality of food we serve. If you are interested in a Restaurant Kitchen Manager or Sous Chef position with unlimited potential, apply today! Title of Position: Restaurant Kitchen Manager Job Description: As our Restaurant Kitchen Manager you ll be responsible for overseeing all back of the house operations. Recruiting, training and developing the culinary staff will be expected of our Restaurant Kitchen Manager. Administrative duties such as product ordering, food inventory and culinary staff scheduling will all be responsibilities of the Restaurant Kitchen Manager. Excellent leadership and communication skills will be essential to ensure front and back of the house employees can work together seamlessly. As the Restaurant Kitchen Manager you ll create a pleasant working environment focused around teamwork and remain positive and professional at all times. Benefits: Excellent Compensation Opportunity for Career Advancement Exciting Work Environment And More! Qualifications: Minimum of 2-3 years current experience as a salaried Kitchen Manager/Sous Chef in a high volume (over $3m per year in sales) Full Service concept From-Scratch background a huge plus Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Restaurant Kitchen Manager / Sous Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Apply Now Restaurant Kitchen Manager / Sous Chef located in Rancho Cucamonga, California!

SOUS CHEF - Grow your career with MERRILL GARDENS!! Merrill Gardens , a privately-owned family company with a proud history of success is currently hiring a Sous Chef at The Oaks in Gilbert, Arizona . Apply now to join one of the most respected senior living operators in the country! Yes You Can have a meaningful Career! Watch This! We offer our employees: Highly Competitive pay and benefits! Benefits include medical, dental, vision, 401(k), paid vacation, holidays, and more!!! Most evenings off! Our kitchen closes at 7:00! You'll be done by 8:00! Free Daily Meals! A rapidly growing company with opportunities for advancement! Company sponsored training! If you are someone with: A minimum 5 years' experience in quality food preparation Experience in scratch cooking in a high volume, fine dining setting Proficiency in computer skills including MS Outlook, Word, etc. We want to talk with you! Consider applying to become a Sous Chef with Merrill Gardens! Our Sous Chefs are responsible for: Preparing all food items following proper recipes and procedures specified by the Executive Chef. Regularly meeting with the Executive Chef to discuss menu preparation for the upcoming weeks. Suggesting ideas to improve food quality and efficient production of menus. Practicing correct food handling and food storage procedures (cover, label, date and properly store all food items) at all times. Completing assigned cleaning to ensure compliance and sanitary standards are met. In the absence of the Executive Chef, oversees and directs all dining service Team Members assigned during shift. Number six of FORTUNES 50 Best Workplaces for Aging Services! Merrill Gardens was recognized as 2016 Family Business of the Year! Our mission is to provide an inspiring environment for our residents, families, and team members where every life is defined by the possibilities. If you are a team focused individual with a deep commitment to customer service, please start the online application process to become part of the Merrill family! Merrill Gardens is an Equal Opportunity Employer JB.0.00.LN

Sous Chef/Industrial Kitchen We are a rapidly growing company in search of qualified applicants that have a great work ethic and a desire to be part of developing the best fresh pasta and ravioli in the country. La Pasta Inc. goes to great lengths to research and innovate new products that we think our current consumer may be excited to purchase. The Sous Chef responsibilities can be summed up in three words, a "whatever it takes". They will do whatever it takes to ensure our facility is producing the highest quality pasta, highest quality fillings and shipping out the highest quality products to our consumers. The essential responsibilities of a sous chef: · Directs culinary team in the performance of their daily duties, focusing on attaining the highest quality of food preparation, consistency, accuracy and timeliness. · Runs shifts effectively while providing constructive feedback. · Oversees the cleanliness and organization of all work stations, ensuring compliance with all procedures and sanitation standards. Ensures proper cleaning and sanitation of all kitchen equipment including refrigerators, freezers, rolling racks, dry storage and surrounding areas. · Communicates professionally with the office staff and production manager in relation to time guidelines, counts and special products. · Reports incidents of performance deficiencies, insubordination and injuries to the production manager and office to complete proper forms. · Educates and coaches all culinary team members in all aspects of cooking skills, ingredients and recipe requirements. · Monitors and ensures proper inventories for all food products · Responsible for ensuring all opening and closing procedures are properly completed by assigned team members. · Manages proper uniform appearance of kitchen and production staff. · Responsible for monitoring posted work schedule. · Requires all kitchen staff to use the scale when making recipes to ensure recipes are followed accurately. · Organizes recipes for the kitchen team for the following day. · Ordering of products in a timely fashion, always double checking quantities for all necessary products recipes that need to be completed within the following 6 days. (working with the chef) · Complete all necessary checklists, and production schedules to be submitted to the office for digital logbook. · Fill out proper production forms and staple the recipe to the form; sign and date the form. · Understand and implement FIFO (First In First Out) · Restock products that are used most frequently before and after each shift. · Any and all other duties assigned Education: · High School Diploma or GED equivalent · Associates Degree of higher from an accredited culinary school Experience / Certifications: · Minimum of 3-5 years of cooking experience. Qualifications and Required Skills: · Advanced level of culinary skill with excellent knife skills · Excellent written and verbal communication, and presentation skills required. · Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills. · Ability to monitor, evaluate and solve operations problems as they arise. · Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities. · Excellent logistical planning and delegating skills · Must display a high level of energy, self-motivation and maintain a positive attitude when faced with challenges. Working Conditions: · Must be available to work a flexible schedule, including nights and weekends based upon business needs. · Regular work requires a great deal of standing, lifting, bending, and stretching. · Must be able to stand for a minimum of 8 hours. · Ability to work in extreme temperatures of hot and cold for extended periods. Sous Chef must be able to lift and carry 50 pounds, and with assistance be able to lift and carry up to 70 pounds or more. La Pasta Inc. is an Equal Opportunity Employer. We offer a benefits package which includes health, dental and vision. We pay 40 hours vacation for the first year and 80 hours vacation starting second year. We pay mayor holidays such as New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day and Christmas Day.

Position: Sous Chef Report to: Executive Chef Location: Los Angeles, CA Department: Hot Foods Kitchen Job Responsibilities: Overall supervision of entire Hot Food department which include: Work with kitchen staff to produce high quality products on a consistent basisInterface and efficient react to Customer/Executive Chef requirementsImplement customer specific menu itemsMaintain HACCP standardsCulinary Quality & Menu AdherenceProduction planning and managementResponsible for Food & Quality SafetyMenu development when required and other daily operation needsAble to assist Executive Chef to create a vision for the departmentResponsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updatesEnsure compliance with airline specification, personal hygiene and food handling proceduresAssist in departmental scheduling and control of hours and food costAssist in the development and training of employeesAssist in maintaining a good relationship between the departmentsOther duties as assigned Job Qualifications: Experienced Sous Chef with high volume production environments Strong management and productivity improvement skills. Complete understanding of HACCP standards of food production. Proven track record successfully handling customer issues and requests. Read, write, understand, and communicate in English. 2 years minimum experience. JB.0.00.LN

Are you a cook ready to be a Sous Chef or a Sous Chef ready for your next opportunity? Are you interested in gaining or further developing your management skills in a newly renovated kitchen?If so, then this is the job for you! Big Sur Lodge managed by Guest Services, Inc. is hiring for a Chef/Sous Chef to join us. Pfeiffer Big Sur State Park is often called "mini-Yosemite" for its natural splendors. With the rugged central California Pacific coastline to the west and the dramatic Santa Lucia mountain range to the east, Big Sur Lodge offers families and adventurers a rejuvenating escape from the hectic pace of everyday life. JOB SUMMARY The Sous Chef is responsible for all food preparation, production and control for all food outlets and banquet facilities, to meet Hotel/Lodge's standard of quality. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs. ESSENTIAL FUNCTIONS Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need. Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred. Food Safety Certification. Strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to interact and communicate well with the client. Ability to problem solving. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Commercial Kitchen Machinery, Appliances, Tools, and Utensils. Guest Services offers competitive pay and excellent benefits, including Paid Time Off and a generous 401(k) Match. Veterans, Minorities, People with Disabilities and Women especially encouraged to apply. Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.

Our Exciting Work Environment Looking to join a cohesive team that looks and acts like a family? Come to a place where you will be recognized as integral to what we do on a daily basis, which is to provide our guests, fellow associates and ownership with wonderful service and memories to last a lifetime. We believe that everyone has a role in our success, and if importance to detail, balance, camaraderie and fun are important to you, then you belong with us. Sea Crest Beach Hotel is a 266-room Cape Cod resort that sits on a pristinely kept, private, 700-foot-long white-sand beach, where guests can enjoy ocean-view rooms and dining. The 21.6-acre property features a myriad of amenities, including an indoor and outdoor saltwater pool, poolside bar, watercraft rentals, bike rentals and 30,000 square feet of event space. Attracting about 6 million visitors per year, Cape Cod is one of the most famous summer vacation destinations on the U.S. eastern seaboard. #LI-AT1 Responsibilities Assists Executive Chef with daily supervision and production of kitchen operations for multiple F&B outlets including unit specific concepts and associate dining. Fully responsible for food production, scheduling, food and labor costs, and sanitation. Hire, train, manage, and retain great associates Execute menu vision ensuring consistency and compliance with recipes, portioning, cooking and waste control guidelines Assist in planning menus, maintaining financial responsibility for the menu mix. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to comply with state and local health department regulations. Qualifications Three years Culinary Arts experience, including previous experience in a management role. More specifically, experience in high volume operation. Must have experience supervising personnel. Knowledge of restaurant operations including casual, fine dining and catering. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures Strong organizational, communication and PC skills. Knowledge of basic accounting procedures. Ability to coach, develop and train others. A commitment to excellence in guest service is essential. Self-motivated, takes initiative and willing to acquire new skills Associates Degree in Culinary Arts preferred. ServSafe Certification preferred. Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

Sous Chef for a Upscale restaurant (West Hollywood) Extremely busy upscale restaurant in the heart of West Hollywood looking a talented and passionate sous chef and leader to lead our kitchen. To work with the Chef, GM and restaurant owners. Responsibilities will include: ordering products, scheduling of kitchen staff, inventory, receiving, daily prep, executing specials, working various stations and expediting the line. ? We are looking for a self-motivated, enthusiastic candidate with at least 3 years experience in a kitchen management position. Candidates should be able to communicate effectively, motivate and trained staff , work well under pressure or during demanding periods and follow directions. The Chef will work with the other Chef to create and develop additional menu items. We are looking for someone who is passionate about food and demonstrates exceptional customer service and high quality control. Responsibilities ? - ability to work a minimum of 50 hours a week - full time salary position + benefits ??-Knowledge of all cooking techniques such as braising, baking, roasting -Proficient in all stations in the kitchen and multiple cooking skills including: Pastry, Saute, Fry, Grill, Pantry, Prep and Expo positions -Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles -May create intricate specialty hors d oeuvres for high-end banquets and fine dining -Ability to create menus, recipes & production procedures -May be required to write and price custom menus for banquet events -Ability to inventory product, read menus and estimate food requirements to create a production plan -Responsible for weekly schedules and daily food orders -Partner with Front of House to ensure staff training/product knowledge to ensure smooth operation -Working knowledge of cost controls -Maintains standards and specifications related to food preparation/handling on a daily basis -Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion and presentation -Knowledge and thorough understanding of food safety and sanitation guidelines including temperature requirements, while understanding the science in cooking temperatures -Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures -Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications ? Preferred Qualifications Culinary Education Degree or equivalent Certification from CIA or Equivalent Minimum 3- 5 years experience in a fine dining environment Basic wine knowledge Bilingual preferred Full availability SEVEN (7) days a week is preferred ? Please attach your resume in the body of the e-mail. ?

ERNA'S ELDERBERRY HOUSE RESTAURANT, located in Oakhurst, California at the gateway to beautiful Yosemite Nat'l Park is currently seeking talented, passionate, creative, committed Chef de Cuisine for their highly regarded AAA 5 Diamond, -Forbes 4 Star, -Relais Chateaux restaurant. Candidate must be well versed in fine dining with an understanding of the current food scene, till now held a Sous Chef position for at least 3 years, is ready to take the next step. This is an excellent opportunity for a chef who seeks to develop and display his/her skills and enjoy personal professional growth. Our Chef de Cuisine is a full-time position with competitive wages, company sponsored health insurance, sick pay, dining privileges, culinary event participation and the opportunity for advancement. Primary Responsibilities: The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be required. The successful applicant must be professional, innovative and possess well-rounded culinary skills with creativity and passion for culinary arts - holding expert knowledge of food specifications. - develop our daily changing prix fixe menu - must be highly motivated with strong organizational skills, and authoritative leadership capabilities - take direct responsibility for all kitchen functions, including food purchasing, weekly farmers market trips - attention to details in all regards of food - quality, preparation and presentation, a strong command of fine cuisine - must have thorough business management skills - is responsible for sanitation and cleanliness, coaching kitchen employees in methods of cooking and preparations. - Manage and control food cost, schedule kitchen labor as required by anticipated business, and control labor cost. - must have strong command of fine cuisine and hold thorough business management skills - maintain our high standards of excellence - be able to reach, bend, stoop and frequently lift up to 50 pounds. Kindly apply via email with a cover letter and resume. We look forward to hearing from you Our Story, Your Fairy Tale Hotel Château du Sureau began with a dream. The vision and worldly experience of Erna Kubin-Clanin became a beacon of tranquility and luxury in 1984. A native of Vienna, Austria, Erna has translated Old World Europe's high standard of service and fine dining to a world of beauty and calm that is Château du Sureau - the "Castle by the Elderberries". Erna's half-century of experience hosting and delighting guests has created an epic fairy tale destination waiting for you to enjoy.