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Lulu Green, a new plant-based restaurant in South Boston is looking for a skilled Sous Chef. Are you a Sous Chef or an experienced Cook ready to take it to the next level? Are you looking for an amazing opportunity at a remarkable restaurant with a passionate, tight-knit family-oriented team? If you aren't into the type of "cooking" that involves opening a bag of pre-cut vegetables and you really want to hone your skills as a chef working with the best ingredients, then Lulu Green may be the place for you. A little about Lulu Green's food philosophy: We are a new restaurant coming to Boston with a big heart and big plans elevate the vegan food scene in Boston. We are a scratch kitchen concept and utilize only the highest quality, organic ingredients. We believe in an inclusive and collaborative team atmosphere where everyone has a voice. Other good news - this position doesn't involve late nights! We're obsessed with food; it's at the center of everything we do. Our food is remarkable - we bring it! Everything is made from scratch daily using the finest ingredients. We are committed to sourcing organic + local products. All of our food minimizes the use of refined sugars and oils. We don't take shortcuts, and we don't fry anything, ever. We let the ingredients and our skills do the talking. And don't let all of this veggie and healthy talk throw you off. Our food is liked by vegans, vegetarians, and carnivores alike. Who we're looking for: Lulu Green's Sous Chef is an integral part of our customer experience and the success of our café. The ideal candidate has a high level of professionalism, a positive attitude, is comfortable interacting with customers, follows recipes and procedures, works in a cleanly and organized manner, and meets all food safety and quality standards. We are looking for someone who works well under pressure and thrives in a busy environment, while working closely with co-workers in a team-oriented atmosphere. The ability to multi-task is a must. This position requires 1+ years prior Sous Chef experience in restaurants with a strong knowledge of plant-based food. Scratch cooking experience is a must. Plant-based cooking is a major plus, but we are willing to train the right person. We will also consider a highly skilled Cook that is ready to take on Sous Chef. The ideal candidate has open availability and a career mentality. This is a salaried position. As a local company, we're proud to offer some wonderful benefits to help take care of our team: Grow With Us: Create your own way - we have a growth mentality and that extends to the team and we offer a lot of growth potential for you. Collaborate: We believe in the power of collaboration. Everyone on our team has a strong voice and the opportunity to impact our decision-making process. Be Well: We've partnered with other great companies in the city to help keep you healthy and on your game. We offer our team discounts at select gyms, yoga studios and other green-minded business. Pay + Perks: Additionally, we offer competitive wages + tips, free healthy delicious meals and coffee drinks during your shifts, free uniforms, and discounts on juice and merchandise.

SOUS CHEF Locally owned restaurant group now hiring for Sous Chef for our upscale, from scratch concepts. We are deeply about our employees and great food! The qualified candidate should also be passionate about food, food trends, and guest service. Qualifications for the Sous Chef: 2-5 years of experience working in a from scratch, high volume kitchen. Passionate about food and new food trends. Knowledge of different cooking techniques - eager to learn new techniques as well. Ability to work days / nights / weekends / holidays. Desire to train others and coach and develop employees. Must be able to communicate with all levels of employees and guests. Culinary degree strongly preferred. Benefits of the Sous Chef Include: Competitive Salary Health & dental benefits Dining discounts at sister restaurants Opportunities for career advancement Short-term, long-tern, and life insurance Growth potential with a financial strong & growing restaurant group

Everyone should have a career this satisfying!Take a minute to "tap in" behind the scenes at OUR HOUSEclick "Learn More About Yard House" above, or watch this short video.What's important to you? GROWTH... We are a brand of 70+ restaurants nationwide with aggressive growth goals. Our minimum goal for new restaurant growth is 10% per year across the nation! Growth = New Jobs = OpportunityCAREER ADVANCEMENT 99% of our General Managers, Executive Chefs, and Directors of Operations are promoted from within, and 40% of our Restaurant Managers are promoted from Team Member positions.FUN! Fun is a huge part of our culture! With classic rock as your background music and the best Team Members and Managers out there, there are no boring days in the office here!STABILITY Yard House is proud to be a part of the Darden Family of Restaurants - the world's largest casual dining company, recently named by Glassdoor as 2018 Best Places to Work - Employee's Choice! At Yard House, we are passionate about our brand and the people who lead our teams.You can make OUR HOUSE even greater than it already is by joining our Management team! What does OUR HOUSE offer you? Highly Competitive Salary + Benefits * Achievable Quarterly Bonus Program Career Advancement Opportunities * Paid Vacations & Sick DaysCommitment to Quality of Life * 50-55 Hour Work Week 401k & Stock Options with Company Match * Fun & Fast Paced EnvironmentRecord Breaking Stock * Weekly PayDining Discounts + More!!! * Industry Leader in Team Member RetentionSelf Check Do you have a passion to lead people and create great teams, while ensuring a great Guest experience? Do you desire an ongoing commitment to Culinary & Beverage excellence?Do you have a desire for a career you can take pride in?Do you have the power of FUN? Do you have the ability to unify a team in a high-volume, high-energy environment? Do you possess great communication and people skills that encourage an environment of openness and professionalism? Do you strive to develop Team Members and fellow Managers, and help them achieve their goals?What are you waiting for? Click APPLY to start your new Career now!

Nada, a fiercely, energetic re-imagined Mexican concept is searching for a Sous Chef. You will be an integral part of world-class service and we will train and invest in the right person who is excited about working with amazing ingredients and working side by side with a dedicated and committed team. Responsibilites Manage daily kitchen operations, including but not limited to financial and administrative duties Manage lifecycle of all back of the house employees (hiring, training, development and performance management) Advocate for the guest experience and uphold the standards of hospitality Qualifications Highly organized with excellent attention to detail Strong interpersonal and communication skills Management experience in a full-service, high-volume, fine-dining restaurant Spirit of hospitality Benefits Competitive salary with bonus potential Paid time off; closed all major holidays Medical, dental and vision Life insurance Short term and long term disability We are a passionate restaurant group and we are dedicated to go above and beyond to blow each and every guest away. For more information about our restaurant, please visit us online (). If you are interested in joining our growing restaurant group, we look forward to receiving your resume.

NEW WAGE! $56K+ TO START This position is responsible for providingsuperior guest service to patrons of the casino by ensuring the food produced is of exceptional quality. Duties include trainingnew employees, cookingon the line and demonstrates excellent communications skills while delegating food orders and duties to staff. Also Assists Kitchen Manager with duties and serves as back-up when necessary ensuring all sanitation procedures are followed in accordance with established policies. Performs additional job duties as assigned by the department manager. Requirements Experience: High School Diploma or GED equivalent required Culinary school background (preferred) Experience & Requirements: Must have at least two years cooking experience in a dinner house Experience in fish filleting, cutting, sauteing, grilling, steamingand making a variety of sauces Must be fast and able to handle up to thirty-five orders at a time if necessary Must have good communication skills with the patience and ability to train others Must have valid Washington Statefood handlers card Physical Requirements: Must be able to stand for longer than 8 hours The ability to lift up to 40 pounds Mobility to climb stairs on a routine basis Must be able to tolerate a smoke filled environment Additional Requirements: Must be able to pass a pre-employment drug screen Upon offer must obtain Class IIIA Gaming License ($273 - 355) Must be able to work all scheduled shifts to include day, swing, graveyard and holidays

Training location: Chicago Land Area Anticipated training Duration: 8 - 10 Weeks Job title: Sous Chef Reports to: Executive Chef Department: BOH Operations Hours of work: Ability to work a variable schedule, including weekends. Organizational Overview Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts. Position Summary Our Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Requirements Essential functions: Help in the preparation and design of all food and drinks menus Produce high-quality plates both design and taste-wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for BOH staff Work Environment/ Physical Demand: Must be able to stand for the full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noises. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Long periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. An equal opportunity employer

Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Under the supervision of the Executive Chef, operates as a certified chef for Dining Services. Works with the Executive Chef to modify and coordinate all standardized recipes or recipes considered for use. Assists with the development and implementation of menus at the assigned facility or event. Supervises production staff in the use of worksheets and recipes; instructs cooks in the proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment, and proper standards of portion control, safety, food quality, temperatures, and visual appeal. Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products, trends, and equipment. Develops detailed procedures and methods of handling, preparing, and servicing food products, and incorporates those procedures in the standardized recipe file. Monitors facility production efficiency. Coordinates and/or participates in the production of foods services as scheduled or as requested by the Director or Associate Director of Dining Services. The certified chef will be asked to take on special projects from time to time, including new menu or venue creation, use of new technology or methods, research and development related to culinary trends, and nutrition-related projects. Required Qualifications High school diploma or GED and three years of progressive experience in food preparation in an institutional environment and/or other large facility. Possess current food safety certification, or ability to obtain within six months of employment, and renew as required. Excellent interpersonal, facilitation, and coaching skills. Ability to effectively communicate and exchange information with a diverse variety of individuals. Knowledge of health and safety regulations as they relate to food service. Preferred Qualifications Certification from an approved culinary arts school (ACF) or program. Working Conditions / Demands Driving, climbing ladders/stairs/etc., squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying up to 50 pounds multiple times per shift, fingering, talking, hearing, and seeing. Ability to maintain CDL license. Job Classification Salary Plan: PAO Salary Grade: 1AX FLSA: Nonexempt Job Function: Operations Posting Disclaimer This posting is scheduled to close at 12:01am EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but it will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information.

Essential Job Functions As the Sous Chef you will play a vital role in the community by supporting the Chef with kitchen operations. You will assist with training and leading staff members to provide consistent top of the line dining experiences and high quality, appealing meals for our residents. Organizes high volumes of work while maintaining a quality product. Purchasing and inventory duties. Complies with all state and local operating regulations. Applies all required cooking techniques based on standard menus Plans for special events and holiday functions. Successful candidates will have a complete understanding of all basic food preparation skill sets and the ability to perform these tasks error-free.? Experience with hiring/training employees a plus.? A minimum of 3 years' experience in similar role is preferred. Experience working with a POS system is a plus. ? ? Benefits Our benefits package is one of the best in the business. We offer it all: Medical, Dental, 401K, Disability, and Life insurance, plus vacation, sick leave, meal discounts, travel benefits, as well as year-round company-sponsored events and activities. Leisure Care, a One Eighty Company, has been a leader in the senior housing industry for nearly 40 years. We're experienced. We're ambitious. We're fun. And we're looking for talented people to join our team. At Leisure Care, we strive to positively impact the lives of our customers and employees each and every day. Our culture is rich with people who possess the natural desire and instinct to serve others, and the principle of leading a balanced life forms the foundation of this culture. We call it the Three-Thirds Lifestyle -- putting family first, giving back to the community second, and meaningfully contributing to the company third. After all, happy employees outside of the office make for more dedicated, creative, and productive employees in the office. Leisure Care's unique philosophy of Five-Star Fun has made us one of the most desirable companies to work for, both inside and outside of the senior housing industry. And it has never been a more exciting time to join our team. If you have a strong desire to apply for a fun and rewarding job, please apply today! Leisure Care provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. ? JB.0.00.LN

Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environmentEnsuring team members and managers adhere to established policies and proceduresAssisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUITTraining all new Team Members using TG Training Certification ProcessEnsuring Training Checklists are completed, uploaded and that Learning Platform trainings are completeEnforcing safe work behaviors to maintain a safe environment for both guests and Team MembersObserving/ assisting in progressive discipline and performance evaluationsAssisting Managers with running shifts with the ability to run the restaurant without supervisionAssisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentationDemonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsSupervising restaurant opening and closing proceduresAssisting in daily catering ordersCreating daily prep listCreating/ assisting in creating daily Specials per standardCompleting daily time editsPlacing Fish and Produce ordersAssisting with period end inventory, sanitation, food cost and food executionConducting line checks and overseeing kitchen checklistsManaging open repair items in R PlatformAssisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are:Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurantDemonstrated leadership skills, including coaching, directing and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveProficient in MS Office, Google Docs and Aloha Point of SaleProficiency in CTUIT, UltiPro and PeopleMatter is a plusExcellent written and verbal communication with a positive and outgoing personalityOngoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a stationary, seated position as needed (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V

Posting Date Jan 16, 2020 Job Number Job Category Food and Beverage & Culinary Location Sawgrass Marriott Golf Resort & Spa, 1000 PGA Tour Blvd, Ponte Vedra Beach, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Culinary Team * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Ensures and maintains the productivity level of employees. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Celebrates successes by publicly recognizing the contributions of team members. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Assists Executive Chef with all kitchen operations. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. * Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Observes service behaviors of employees and provides feedback to individuals. * Strives to improve service performance. * Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. * Empowers employees to provide excellent customer service. * Sets a positive example for guest relations. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. * Trains employees in safety procedures. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. * Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. * Manages payroll administration. * Brings issues to the attention of the department manager and Human Resources as necessary. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Participates in employee progress discipline procedures. * Participates in the employee performance appraisal process, providing feedback as needed. * Participates in the development and implementation of corrective action plans. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluates results to choose the best solution and solve problems. * Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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

Palace Cafe Catering is seeking an experienced sous chef/kitchen manager to lead and manage kitchen operations of our growing catering company. If you are a team player, want a job where you have a lot of latitude and have a passion to scale a business, then we hope to hear from you. We offer an opportunity to showcase your creativity, but more importantly we are looking from someone who wants to be a part of our team and who can oversee food production for events and delegate to ensure that we exceed our client's expectations. The candidate will be responsible for some menu development and food preparation for the business. Candidate must have a proven track record of producing consistent, high quality food that is locally sourced whenever possible and produced within budget. Candidate must have a clear understanding of how to run a kitchen with experience in timing and effectively coordinating with front of house managers and staff during events. We offer competitive salary, benefits package and opportunity for growth. Responsibilities include but aren't limited to the following: All aspects of food preparation Recruit and train kitchen staff Coordination and timing of food for all events Source local vendors for all food and supplies Client menu tastings Maintain kitchen organization -- pantry, walk-in cooler, freezer, shelving, etc. . . Maintain cleanliness standards and a Health Department rating of 95% or above Maintaining food cost & labor cost within budget Collaborate with managers effectively during events and staff meetings All Candidates must have: At least 4 years management experience in a high-volume catering environment as well as culinary experience with fine dining setting with a broad knowledge of cooking techniques, international cuisines and fusion Sous Chef experience preferred, but would consider a lead cook with ordering, staffing and leading events experience Must be proficient with computer skills: Excel, and Microsoft Word or equivalent Valid driver's license Working knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Serve Safe Certified Excellent communication skills in fast paced environment

A high-end entertainment complex is looking to add a talented Senior Sous Chef to their team in the Southeast Indianapolis area. This property is part of a nationally recognized brand and can give you the opportunity to work in an upscale setting. Quick growth opportunities available within the company. Compensation: $55,000 - $65,000 base plus performance bonus, 401k, a comprehensive medical, optical and dental health benefits package and a dynamic work environment! Position Requirements: Minimum 3-5 years of culinary management experience Experience within a hotel, resort, casino, or cruise ship preferred (high production restaurants will be considered) Fine dining experience and seasonal menu development High volume experience ($3M+) Ability to work nights, weekends, and holidays as needed Innovative approach to management and the overall process Team player and a true leader If interested in learning more, please apply with an updated resume.

LOCATION: Children's Museum of Indianapolis - Indianapolis, INMissionAs 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 ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines.OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver heartfelt hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertiseControlsThoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbookTeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy guidelinesPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessaryJob RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust 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.

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.Job Requirements* Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant* Strong passion for culinary excellence, wine knowledge and service* Proven ability to develop team* Knowledge of systems, methods and processes that contribute to great execution* Stable job history which demonstrates upward career progression

Join our team at Acts Retirement-Life Communities! Acts has been setting the standard for excellence in senior retirement living since 1972, with a vision founded in faith and guided by a commitment to integrity and loving kindness. The philosophy of Acts, which guides our relationship with our employees, is based upon confidence in and respect for the dignity and individuality of each employee. If you'd like to contribute to our vision, we'd like to speak with you! Acts is currently seeking qualified candidates for a Sous Chef (Food Production 1) working in the Culinary department. In this role, you will assist in meal preparation following the standardized recipes and established food handling, preparation and meal service time schedules and standards. The ideal candidate will meet the following requirements: Completion of a high school education or equivalentTwo (2) years' experience in food serviceAt Acts, you can build a challenging and rewarding career with competitive benefits, and a full range of opportunities for professional growth. Apply Today! Equal Opportunity Employer

BEHIND THE GREATEST NEIGHBORHOOD RESTAURANT IS THE GREATEST TEAM As a full-service bar and restaurant, coffee shop and social space, The Henry welcomes talented and dedicated culinarians from all disciplines. Here, our chefs bring expertise to everything from our aromatic Mediterranean Branzino to our decadent Pear Basque Cake. Managing at The Henry means captaining a high volume ship, together with a meticulous team. As the Executive Sous Chef you will... Have 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay + Bonus Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations The Henry - Dallas

Job AdEvery P.F. Changs chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones conduction, condensation, and convection? Check out this video to learn more! you:Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests?Love meaningful work and have a passion for high quality, fresh ingredients?Want to work for a scratch cooking, industry leader with a family atmosphere?Have an interest in learning or perfecting century old wok cooking techniques?Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career?Keep reading to learn more about what it means to live the #pfchangslife!As a Sous Chef, you will: Lead A Cut Above Kitchen: Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experienceDrive Genuine Excellence: Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standardsCreate an Of Service Culture: Promote a fun and positive family-style work environmentMotivate & Mentor: Develop and inspire your culinary team to remain Curious continuing to learn and teach.Boost Financial Performance: Build sales and maximize financial success for your restaurantInspire Vibrant Hospitality: Ensure guest satisfaction through memorable culinary experiencesJob DescriptionRequirements:2+ years of prior culinary management experienceExperience working in a hands-on, fast paced, high volume environmentExperience mentoring and training hourly team membersInvolvement/understanding of managing inventory, cost of goods and overall control of financialsPreferences:Experience working in casual or upscale diningExperience working in a corporate restaurant chain with established processes, systems, and accustomed to corporate structure and protocols Career Advantages:Expand your culinary experience in wok cooking and kitchen managementComprehensive benefits plan with options for Medical, Dental, Vision and 401KCompetitive salary with quarterly bonus opportunityPaid holidays and vacationClear path for growth and career advancementMeal benefitsIf this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife!

Why YOU could be the Key Ingredient!Are you a passionate Sous Chef who loves to nurture people through a great meal? If so. your talent will lead the success of your restaurant! In partnership with the General Manager, you are in charge of sparking the enthusiasm with your Team! By leading through listening, problem-solving on the fly and providing a smile, your direction will guide FoodFirst Global Restaurants to the end goal - a great meal for EACH and EVERY Guest.You will succeed with FoodFirst Global Restaurants if You: Have a passion for cookingFocus on creating a Guest-first culture each and every dayHave energy! Ideally two years of high-volume Sous Chef experience is preferredA re a dynamic Sous Chef who enjoys coaching, mentoring anddeveloping talentHave a background using inventory management, recipes, and labor control systemsConsider food handling and sanitation practices a top priority (ServSafe certification is recommended)Value a strong partnership with the front-of-house Management Team; love crunching numbers and controlling cost associated with running a profitable restaurantAppreciate being a company ambassador by promoting community involvementOur Commitment to You: If you are dedicated to flawless execution daily and driving your Team towards excellence, you will find that we can offer career paths that are among the best in our Industry. Join the FoodFirst Global Restaurants Family today and become our next Key Ingredient! FoodthatIS... ExceptionallyGOODtasting RemarkablyGOODfor you ExceptionallyGOODtasting AGOODeverydayvalue GOODfor the environmentFoodFirst Global Restaurants is an Equal Opportunity Employer