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Job Summary: The Sous Chef will be responsible for preparing the kitchen for a multitude of tasks to include the day to day preparation of the meals within all of the F&B outlets and to continually uphold the standards in accordance to the Tribute standards under the franchise of Mainsail Lodging & Development. **Please note, Mainsail Lodging & Development is a drug-free workplace. Pre-employment screening, to include a background test and drug screen, is required for all candidates offered a position. Essential Functions Assist with the day to day managing of the kitchen staff Assist the Executive Chef with scheduling of kitchen staffBasic vegetable prep to include peeling, slicing, dicing, and portioningBasic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, emulsificationsButchering - processing whole poultry, fish, and primal cuts of larger animalsGeneral cleaning to include equipment, floors, walls, coolers, and freezersDishwashing - all Karol kitchen team members wash dishesLine cooking - working with other cooks under the supervision of the chefPlating dishes - presenting food for guests to the chef's specificationsExpediting - assisting chefs in directing the flow of service from the kitchen to the dining roomDemonstration and Station cooking - assisting Karol chefs and guest chefs with presentations, reception station and action stations. Assist with banquet plate ups, presenting food for guests to the chef's specificationsAbility to understand and communicate kitchen ordersAbility to work efficiently and effectively Ability to perform all functions in the kitchen and assist where neededAbility to work under pressureAbility to work long hours standing over hot equipment and surfacesAbility to work as a team in a stressful, fast-paced environmentKnowledge of different cooking recipes and all kitchen equipment Able to make great quality food Follow SafeStaff sanitary compliance throughout every area working in the kitchenFollow all safety procedures to include knife safetyRestock clean dishes, flatware, and all cooking equipment to the appropriate storage areasMaintain the kitchen work area in an orderly and clean conditionFollow proper hand washing proceduresStock supplies for the kitchen in specified locations and maintain area in orderSort and remove trash and clean the garbage cans / whales dailyMaintain trash area and place in proper area for pickup Assist with loading and unloading of food deliveries and suppliesMaintain a professional presentable uniform and personal groomingAble to effectively communicate with the team on a daily basisMaintain a sense of ownership for the hotel / restaurant Hotel Performance Ensure successful performance assisting guests with an exceptional experience to ensure high performing scores on the GSS according to Marriott Qualification Standards Education & Experience High school diploma or equivalent or higherMinimum of 2 years' experience in restaurantMinimum of 2 years leadership experienceExcellent customer service skillsExcellent communication skills, both verbal and written Physical Demands Ability to sit or stand for extended periods of timeAbility to communicate clearlyCorrected vision to normal rangeAbility to use knives and kitchen machinery safely and effectivelyAbility to lift 20 lbs. or more when neededAbility to work long hours as needed Mental Demands Make sound judgments quicklyAbility to work with others in a high demand kitchenWork on multiple tasks, making appropriate progress towards deadlinesAble to work independently, take direction, and provide direction to othersManage differing personalities within the kitchen, the hotel, and the communityMaintain the highest degree of confidentialityAbility to work effectively in stressful, high pressure situationsAbility to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates form their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Job Description "Golden Nugget Lake Charles is a luxury casino-resort that opened in December 2014. The property contains nearly 1,100 well-appointed hotel rooms and suites with private balconies available. It sports an eighteen-hole championship golf course, a private beach and marina, and a luxurious pool complex with private cabanas, a waterslide and lazy river. Patrons enjoy a 2000-seat entertainment showroom, variety of meeting spaces, retail shopping from fine jewelry to resort wear, and a number of Landry's signature restaurants. The Golden Nugget also includes a world-class casino with more than 70 table games, a poker room, and 1600 of the newest slot machines. We offer an abundance of premier employment opportunities in hotel, restaurant, finance, marketing, entertainment, casino management and much more. If your skills and talents are a match for our needs, we can open the door to your next career opportunity! Fertitta Entertainment through its various subsidiaries and affiliate companies is a national, diversified gaming, restaurant, hospitality, entertainment and retail organization. We own and operate the Golden Nugget Hotels and Casinos located in Las Vegas and Laughlin, Nevada, Atlantic City, New Jersey and Biloxi, Mississippi. We are also one of the largest full-service restaurant operators in the United States with over 420 locations in over 35 states and 15 countries. We operate restaurants primarily under the names of Rainforest Cafe, Saltgrass Steakhouse, Landry's Seafood House, Chart House, The Oceanaire Seafood Room, Bubba Gump, Morton's - The Steakhouse, McCormick's & Schmick's and Claim Jumper and Mastros, plus our upscale signature group of restaurants which include Vic & Anthony's, Grotto and more. We are also engaged in the ownership and operation of select hospitality/entertainment businesses, which include hotels, such as the San Luis Resort, Spa and Convention Center in Galveston, Texas, aquarium complexes, the Kemah Boardwalk, a 40-acre amusement, entertainment and retail complex in Kemah, Texas and the Galveston Island Historic Pleasure Pier in Galveston, Texas." Duties/Responsibilities: The Sous Chef assists the Executive Chef in managing the daily operation of a high volume kitchen. This includes the training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation. In addition, the Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to a "Do Whatever It Takes" attitude, and a hands-on, lead by example management style. Requirements: • Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments. • Ability to understand high-volume operations. • Ability to be a self-starter. • Possess strong interpersonal and organizational skills. • Ability to walk, stand and/or bend continuously to perform essential job functions. • Ability to work under pressure and deal with stressful situations during busy periods. • Culinary degree a plus, but not necessary. Additional Knowledge, Skills, Abilities: Must have solid planning, time management, decision-making, organization, and interpersonal skills. Excellent written and verbal communication skills are required. The ability to thrive in a fast-paced multi-tasking, hands-on environment. Ability to establish and maintain a positive and professional working relationship with all individuals. Strong computer skills in Microsoft Office including Word, Excel, and Outlook. Ability to work overtime, irregular hours and occasionally travel. Sous Chef - Claim Jumper | Golden Nugget

Los Angeles, CA Job Description: Fountainview at Gonda Westside is a luxury 199 unit senior living CCRC in Playa Vista, CA. The Jr. Sous Chef responsibilities are but not limited to: Responsibilities: Ensure consistent and smooth running of food production Ensure effective stock purchase, its receipt and storage Apply on daily basis the Culinary Check List designed by the facility to ensure all kosher standards are upheld to the highest regard Ensure that working areas are always kept clean Assist other kitchen staff as need arises Supervise performance of kitchen staff to ensure proper activity Perform other administrative tasks as will be communicated by superiors Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety Work towards exceeding customer's expectation by encouraging and promoting high level of service Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly Give appropriate support or guidance to members of kitchen when need arises Resolve possible disputes within the kitchen and report any unresolved Promote good team spirit regularly Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules Prepare substitute items Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods Ensure proper arrangement and garnishing of food Manage food logs Monitor the quality and quantity of food prepared Assist in recruiting, hiring, and training employee cooks Report the need for maintenance to appropriate staff Job Requirements: Experience and Skills: Swing Shift 1PM-11PM Flexible schedule for all holidays throughout the year and blackout periods. 5+ years' culinary experience in a high-volume, full-service restaurant One year of supervision preferred. Knowledge of best practices for training kitchen staff and implementing kitchen procedures Position Post Date: August 16, 2019 Position Expire Date: Until filled

Job Description The Outlet Executive Sous Chef will provide technical and administrative assistance to the Executive Chef and insure effective operation of the kitchen and food production outlets of all 9 restaurants and pop up outlets. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Qualifications High School Diploma requiredCulinary Arts Degree Strongly Preferred Must have previous Chef experience in similiar resort or hotel setting Strong organizational and administrative skills with knowledge of Microsoft Word, Excel, Delphi or similar programs Clear, positive, energetic communication skills Serve Safe certified food manage Must be able to work nights, weekends and holidays with rotating days off Must be able to safely navigate a kitchen environment Must be able to stand for long periods of time

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their "uniquely local" community in order to curate exciting, approachable and local travel experiences for guests. Job Specific Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties Represents Chef in his/her absence Administers and ensures adherence to departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards Establishes/oversees kitchen opening and closing operations Oversees food handlers in the preparation and production of all hot and cold food items Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus Ensures that all raw food ingredients are received and stored in the proper manner Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order Reports all equipment maintenance needs to engineering Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards Follows New Hire Training and onboarding procedures in accordance with hotel policy Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or areas of concern Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment Excellent culinary skills and knowledge of food productions techniques and standards Thorough knowledge and understanding of kitchen equipment use and operation Ability to bend, stoop, stand, lift 35 pounds Outstanding leadership, management, organizational, and communication skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays

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

Do you know how to hustle? Are you a self-starter? Then come work for the Hi Lo Hotel in downtown Portland! What We Offer: A super fun place to work with a really great team Paid vacations (the longer you work here the more time you get!) Marriott travel benefits (hotel rooms all over the world starting as low as $29 per night!) 50% meals in our awesome modern Mexican restaurant when you're working Opportunities for advancement (We love to promote from within!) Paid sick time (Don't come to work if you're sick Stay home and get better!) Team member recognition (Lunches on us 4 times a year to let you know how much you mean to us prizes for going the extra mile all the time) Referral program (get your amazing friends to work here and we'll hook you up for it!) What We Look For... We are looking for a Sous Chef to be part of a first-class culinary team that provides support, supervises, and coordinates the preparation of food according to the standards set by the Executive Chef. The Key Responsibilities: Work with Executive Chef executing banquet events, breakfast, brunch, lunch & dinner service. Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff. Responsible for recipes, menu creation, implementation and efficient daily operation of restaurant, in room dinning, and banquets for all meals of the day. Oversee the front line, offering a great culinary experience to our restaurant and banquet cooks. Prepare and train staff in use of working menus, portion size, recipe cards and photo standards. Work with restaurant management to increase food knowledge of staff to properly sell menu to customers. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation. Maintain a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils, equipment operation and sanitation and sanitary food handling. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures. Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs. The Model Qualifications: 4+years of experience in full-service restaurant. 2+ yearsof Sous Chefexperience. Graduation from a culinary academy preferred. Hospitality experiencepreferred. Be Bold. Apply Now. Like what you see? If interested, please applynow to be considered for this position. **BPR Hotels is an EOE M/F/D/V ** #ZR 0 Job Posted by ApplicantPro

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

Sous Chef Upscale Restaurant Our Company is searching for a Professional Sous Chef who is passionate about working with the freshest seasonally inspired ingredients available and who is creative enough to transform them into delicious delights for our guests. If this sounds like the type of Sous Chef position you have been desiring, Apply Immediately for our location in Boston, MA. Title of Position - Sous Chef Job Description: The Sous Chef is the Executive Chef's right-hand person, making sure all menu items are executed with excellence 100% of the time. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist the Executive Chef by contributing to building top line sales and guest counts through the delivery of competitively superior team members and guest experience. The Sous Chef position was designed to help lead the team of culinary professionals to deliver high quality, great tasting food, proper food safety procedures and profitability. The Sous Chef has to be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. The Sous Chef is often in charge of training new employees, as well. Benefits: • Industry Competitive Salary• Health Benefits to be determined by employer• Inclusive Parking Qualifications: • Two plus years of culinary management experience in a fine dining restaurant is a requirement for the Sous Chef• A requirement for the Sous Chef is a true passion for the development and mentoring of others• The Sous Chef must be proficient in achieving financial results• Honesty, integrity and a love for customer satisfaction are all qualities that the Sous Chef should possess• The Sous Chef should always be able to provide consistent support to the success of the operation Apply Now-Sous Chef located in Boston, MA. If you would like to be considered for this position, email your resume to Brian Blum

If you have a positive attitude and a love for learning, you may be interested in joining our team. With a marked focus on senior living, Unidine delivers custom culinary programs centered on diamond service, scratch cooking, and a holistic health & wellness approach to dining. We embrace culinary integrity and innovation to craft invigorating, nourishing, and memorable meals with high quality local, seasonal, and responsibly sourced ingredients and products. As a boutique food and dining management service, we specialize in tailored, creative solutions to serve discerning clients and their clientele nationwide. Full time associates at Unidine are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace 401(k) And other voluntary benefits Job Summary Job Summary: Working as an Executive Sous Chef, you are responsible for overseeing all culinary functions for a corporate dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with Eurest marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company About Compass Group: Achieving leadership in the foodservice industry Compass Group North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 322228 Unidine

Contract Job Level Job Job Fixed-term contract: No Status Full Time Anticipated Start Date 2019-09-30 For this position, Accor is not able to help a candidate to obtain work authorization. Essential and optional requirements Please click on APPLY ON THE BRAND WEBSITE to see the job qualifications. Key tasks Please click on APPLY ON THE BRAND WEBSITE to see the job description. As a recognized leader in the global luxury hospitality industry, Fairmont is committed to a growth strategy that builds on our strong partnerships with owners and connects us with new development partners. In addition to groundbreaking design of new hotels, a particular strength of Fairmont is in repositioning historic hotels to achieve continued growth and success while embracing the future. We will open more than 20 hotels in the next four years, some to be icons of the future and many with existing Fairmont hotel owners. Each new property will leverage our brand's global expertise in creating hotels that are situated in the heart of their destination, allowing us to connect with sophisticated travelers, delivering on our worldwide reputation as a gateway to unforgettable experiences.

Start Your Journey With Us At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. 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.

Job Details Description The Role Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. Company Overview Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets Qualifications • The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Qualifications

Description Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms. Responsibilities Responsible for the quality and the variety of all food being served on the shift Enhance the overall knowledge and team spirit of the kitchen staff Hire, train, supervise, and/or terminate employees when needed Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef Qualifications Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)

We have an opening for a SOUS CHEF position. Location : University of Chicago in Chicago, IL. Note: online applications accepted only. If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon Appétit are eligible for many benefits, including: Paid vacation and sick leave Medical, Dental, and Vision 401(k) with matching by company Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance On-the-job training Learn more about careers with Bon Appétit: Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Bon Appetit

Description We are currently looking for a sous chef for our locations in Glen Ellyn and Chicago! Please apply for consideration. Qualifications Qualifications: - 2 years experience as a sous chef - Full Service experience a must - High volume experience preferred (400-600 nightly covers) - Proven track record and work history - Team player - ability to be a part of a team in a high pressure environment - Attention to detail and sense of urgency - Ability to effectively manage the cost of food and labor - Ability to read and analyze a P&L report - Knowledge of MS Office Excel, Word - Experience with restaurant systems (such as Hot Schedules, Compeat, ChefTec, Aloha, Micros, etc.) - Ability to adapt to and abide by culture of company - Ability to multitask - Ability to work 50-60 hours per week when needed - Illinois ServSafe/Chicago Sanitation Certifications

A well-established Restaurant Group in Richmond is seeking a driven, experienced Sous Chef to help continue to grow our location. We are looking to fill this open position with an experienced Sous Chef who has well-rounded experience in a mix of corporate and independent restaurants. What we seek: Talented, Passionate, and Driven Individual Guest-focused & Guest-driven Team player Great attitude Sous Chef Responsibilities: Maintain Chef Owner's vision on the menu with a focus on quality and consistency Lead production team maintaining consistency and par levels Lead service with the focus on guest satisfaction Hire, train, and help supervise the work of food and pastry production staff Exhibit working knowledge of food cost, best practices (line checks), and purchasing Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Purchase various food products as par levels dictate Maintain food storage, receiving, rotating, & stocking as par levels dictate Sous Chef Qualifications: Prefer a minimum of two years (or greater) of experience cooking in independent and corporate dining establishments Ability to understand high-volume operations Ability to be a self-starter Possess strong interpersonal and organizational skills Ability to walk, stand, and/or bend continuously to perform essential job functions Ability to work under pressure and deal with stressful situations during busy periods Culinary degree a plus, but not necessary Sous Chef Compensation: $40K to $42K Health Benefits Discounts at all restaurants in the group

We are searching for a creative and motivated Sous Chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef's requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes. Responsibilities: Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chef's absence. Requirements: Bachelor's degree in Culinary Science or relevant field. A minimum of 2 years' experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. About Wolfoods WOLFoods breaks away from the standard approach towards camp food by eliminating the standard freezer-to-table fare and improving it with home-style scratch cooking. Summer camp kitchens and dining halls are a great opportunity to educate campers on the importance of balanced diets and green initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the morning fruit and yogurt bar at breakfast and during lunch and dinner, the salad bars.

Job Description McCormick and Schmick's has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef - San Jose, CA Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in an upscale/fine dining structured establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 25127BR City San Jose State California Concept / Brand McCormick & Schmick's San Jose

AC Hotel by Marriott Washington DC Downtown New Hotel Opening Q4 2019 This is an exciting opportunity to join the opening team of the first AC Hotel in Washington D.C. The hotel is currently under construction and is slated to open in Q4 2019. The hotel is located at th Street NW between L & M. It will feature 219 contemporary guest rooms, a lobby bar and restaurant with a sidewalk café in season, plus two rooftop meeting rooms and an outdoor patio totaling 2,000 SF of space. Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! Reporting to the Food & Beverage Manager theSous Chef should be well versed in teaching and coaching a staff to develop and grow their skill that results in a finished product and service that meets company standards and achieves high guest satisfaction levels. This position will assist in implementing kitchen and culinary changes, working hands on, work shifts, working on banquets as well as performing all other responsibilities as directed. Requirements