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We are currently looking for a Sous Chef for one of our dynamic restaurants located in Fort Lauderdale. This is a high-volume, upscale-casual dining restaurant that features fresh, high-quality food with excellent service. The Sous Chef must be friendly and enthusiastic with strong hospitality skills. What qualifications we are seeking: A creative, passionate, and enthusiastic leaderKnowledge of Safety and Sanitation regulationsP knowledgeAble to handle high volumeFlexible for change and improvementsPlease apply today for immediate interviews.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123HPThank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

Cook Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly served our residents and their families for over 19 years. Our Senior Living Division offers residents more than just a place to rest their head. We offer a new way of life, by providing opportunities for our residents to explore their passions. We are committed to nurturing the physical, emotional, mental, social and spiritual well-being of our residents through whole-person centered care. Our commitment to our team members: Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training PayActiv Have immediate access up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week 401k Paid time off and paid holidays Generous friend referral program Tuition assistance and up to $500 for certifications Volunteer community involvement opportunities What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience Have minimum of three (3) years of full-service kitchen experience in full-service restaurants or healthcare. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

The Sous Chef will plan, prep, set up, and provide quality service in all areas of FOODproduction. Some areas of FOODproduction under the Sous Chef include menu item presentation and consistency and may create unique specials for catered hotel events.The SousChef will work directly with the Executive Chef to assist in hiring, ensure training and monitoring of front line culinary associates and rewarding associates on a daily basis. The Sous Chef is also responsible forimplementing and carrying out organizational policies, procedures, and applicable laws ensuringquality and presentation specifications set by theExecutive Chef. The Sous Chef will alsoassist the Executive Chef in addressing complaints and resolving problems.

Cook / Sous Chef Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly delivered patient centered care since the year 2000, with a long history of excellent outcomes. Each of our 80+ American Senior Community is part of the neighborhood in which it exists. Our leaders and staff live in surrounding areas and know the community well. We value the same things in life that you do. The foundation of our senior living communities is based on the knowledge that well be part of your neighborhood for many, many years. We take great pride in our hospitality and it is ingrained in everything we do. As partners in senior care, we are not just doing a job, but following a calling. Our commitment to our team members: PayActiv Have immediate access to up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week Telehealth options also available Nurse & CNA preceptor program Become a mentor and get paid! Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training 401k Paid Time Off Generous Employee Referral Program Tuition assistance and up to $500 for certifications What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the patients we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Prior Institutional and/or Healthcare service experience is preferred. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? Executive Sous Chef Responsibilities:To ensure that these are followed and monitored through a series of audits.All preparations are as per the standard recipes.The food served is of high qualityThe kitchen does timely execution of all orders placed by Restaurants To ensure cost control and evaluate ways and means of guaranteeing low food cost without compromising on the quality of the foodTo ensure that a high standard of food quality is maintained, as per the standard recipesCollaboratively work with home office and other managers dailyExecutive Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamFive years experience as an Executive ChefCulinary Degree preferredNYC Food Handlers required as well as SERVSAFEIndian Cuisine background a must!

Position Information Location: Union Club Hotel at Purdue SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical

An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? The Sous Chef is responsible for assisting the Head Chef for the smooth and efficient functioning of the back of the house for all aspects, including food cost and systems and procedures. Sous Chef Responsibilities:Ensure that all recipes and product yields are accurately accounted for and reviewed regularlyEnsure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing wasteMake recommendations to the Head Chef regarding succession plans Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecastsEnsure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintainedCan conduct audits on the systems and procedures which are in placeTo assist the Head Chef in maintaining the quality of food prepared and served by adhering to the budget To work towards an economical food cost percentage, without compromising the quality of the food being producedMaintain cordial relationships with Vendors and Suppliers Coordinate and cooperate ordering, receiving and systematic check of food quality Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamThree years experience as a Sous Chef in a reputed establishmentCulinary Degree preferredNYC Food Handlers required as well as SERVSAFE

Are you a high-performing Executive Sous Chef, who is talented and ready to take the next step in your career? Our company is seeking an experienced and energetic Executive Sous Chef to continue your career and leadership development.APPLY NOW FOR THIS OPPORTUNITY TO RUN YOUR OWN KITCHEN!JOB DESCRIPTION Restaurant Executive Sous Chef needed for an upscale concept. This is a very hands-on position where you will be responsible for executing exceptional standards while directing, motivating, and leading your team to excellent results. Our company wants to incorporate your excellent ideas and present you with an opportunity to shape the future. You will be responsible for developing team members and managing.Restaurant Executive Sous Chef Requirements:3+ years' experience with no more than 3 Jobs in the last 5 yearsExperience in a Scratch, Polished-Upscale kitchenMust be passionate about food and want to contribute to the creative processExposure to an understanding of P, cost control strategies, menu costing, and labor cost managementMust be fanatical about cleanliness and food safetyMust be highly organized and communicate well up and down the chain of commandExecutive Sous Chef Benefits:A highly-competitive salaryMedical, DentalVacation401k

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes. Oversees breakfast and lunch for quality assurance meal presentation and portion control. Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly. Coordinates prep for following days menu. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Assists with food and supply inventory control systems, informs Food Service Director of all production needs. Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures. Performs a pre-meal meeting with food servers to review details of daily menu. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage, and use of cleaning chemicals. Assists in menu and recipe development. Assists with banquets and food displays. Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines. Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience Associate or Bachelors degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time

Two of the country's top hospitality companies have teamed up for a scratch kitchen gastropub with a heavy focus on scratch kitchen operation. In other words, the food will be off the charts good, along with the bar featuring craft cocktails-for sure to impress!We need a Sous Chef that leads the charge. For sure, the Sous Chef needs to lead from the shoulder. They must set the pace every day in every way. So scratch kitchen experience is a must! Our Rock Star Sous Chef will be well compensated $$$$$. If you are the Restaurant Sous Chef we describe, APPLY NOW!!Restaurant Sous Chef ResponsibilitiesStaffing and Performance ManagementEffective communication skillsAccountabilityMentoring and DevelopmentPurchasing and Receiving 3+ years Sous Chef experience in upscale diningAbility to lead by example with strong attention to detail Ability to thrive in a chef-driven environment with established systems Skilled in leading and developing one's team Experienced in the luxury dining segment of the industryRestaurant Sous Chef Benefits Competitive salaryBenefits-Medical, Dental, and Eyecare with employer contributionAchievable Bonus $$$$2 weeks the first year VacationGrowth-Ground level opportunity401k with a match!!

High energy Sous Chef needed for a high-volume scratch kitchen in an upscale-casual concept. This position requires someone who is dedicated to the craft and upholds quality standards. A passionate Sous Chef who is looking to grow with a great team!Sous Chef Responsibilities:Comfortable with high volume executionContinuously train and coach staff, providing support and feedbackMaintain quality food and service alwaysBe proficient with recipe expectationsHelps control food and labor COGSSous Chef Qualifications:3+ years of experience in a scratch kitchenHigh-volume experienceUnderstands quality and helps uphold standardsExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamSous Chef Benefits:Working for an outstanding companyAchievable Bonus IncentiveGrowth!

WHAT ARE THE DETAILS?Full Time - $18/hr - Balanced Schedule Belmont Village Senior Living Lakeway, TXBenefits Available After 60 daysWHAT ARE THE QUALIFICATIONS?WE'RE LOOKING FOR:High School diploma or equivalent Proficient in verbal and written English Minimum one year volume cooking experienceSupervisory experienceWE CARE ABOUT YOUBelmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, PTO, 401(k) savings with employer match, short-term disability, long-term disability, and life insurance.WHAT CAN I EXPECT?IMMEDIATELY HIRING -- JOIN OUR FAMILY, YOU'LL WANT TO STAY!As a Sous Chef in our luxury assisted living and memory care, whether you're creating a culinary masterpiece in our state of the art kitchen or providing exceptional customer service to our residents in another role a meaningful job awaits you at Belmont Village Senior Living.WHAT'S IN IT FOR ME?How would you like to go to work every day working alongside Veterans, Doctors, Lawyers, Astronauts, Teachers, Professional Athletes & Movie Stars? Access earned pay between paychecks, free Employee Assistance Program for you & your dependents, earn bonuses & prizes. Participate in philanthropic events, form lasting bonds with residents & work with teams passionate about senior care & our employees. Interested in growing your career with Belmont? We will provide the training! WHAT WILL I BE DOING?Performing multi-functional duties related to supervision, food preparation, set-up, service and clean-up. Assisting in training new kitchen staff. Ensuring proper storage of kitchen equipment and handling of food to meet health department requirements as well as Belmont Village's Standards of Cleanliness and Sanitation as described in the Policies and Procedures manual.Joining our growing company that has been recognized as a GREAT PLACE TO WORK, by FORTUNE's Top 50 Best Workplaces in Aging Services for two consecutive years.

Our client seeks a Sous Chef for Seasonal work through October. The ideal candidate will possess experience in independent Restaurants and Resort Food & Beverage operations. Are you looking for an opportunity with a stable company, whose culture is focused on providing the guest with the highest quality food & service, and offers opportunities for growth? If so, please submit your resume today! Sous Chef Responsibilities:Assist Executive Chef in the supervision of all back of house teamMonitor the execution of the highest level of food preparationEvaluate staff performance, product quality, and production flow; foster improvement where necessaryAssist in the Management of all inventory itemsMaintain vendor relationshipsAssist in the facilitation of Chef team building classes for corporate clienteleSous Chef Qualifications:Must have completed courses in sanitation, nutrition, and supervisionServe Safe Certification requiredRequires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills, and creative problem-solving skillsResponsible for providing overall direction, coordination, and ongoing evaluation of operationsSous Chef Benefits:Salary = $800 to $1000 per week based on experienceHousing offered at $50 per week

At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. RH is seeking a Sous Chef with a demonstrated ability to support company leadership in the execution of business strategies for our successful Food & Beverage concept. This includes: supporting strategic research and development initiatives, recruiting and training of kitchen staff, ordering and inventory support, providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. RESPONSIBILITIES Live Our Values: People, Quality, Service and Innovation Deliver first-class service to both internal and external guests Support the Executive Chef in daily tasks as well as take a leadership role in identifying new strategies to improve revenue and the customer experience Assume the role and responsibilities of the Executive Chef when he or she is not present Assist with onsite and offsite events Develop and maintain a working knowledge/interest in RH core furnishings business Assume primary accountability for testing new recipes and ensuring quality standards for food at all times Maintain the recipe book Oversee inventory ordering, receiving, and rotation as needed Consistently uphold the highest standards of cleanliness and sanitation. Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Complete any additional tasks as assigned by the Chef or GM Work in partnership with the rest of the Food & Beverage management team to execute daily priorities Recruit the right level and type of talent for our ever-changing business and conduct pre-employment interviews Directly supervise, coach, and train kitchen staff during daily shift rotations Mentor, train, and conduct in-the-moment coaching to develop the Back-of-House team, including ensuring that all staff pass and maintain their ServSafe certification Resolve any human resources issues in a timely manner in partnership with the General Manager and Executive Chef Contribute to daily confidential Manager Notes log with record of staff, training, service, and food issues dealt with during shift; participate in weekly Management Meetings to develop strategies and processes to improve service and increase sales Communicate with management any product or service issues or opportunities for the Kitchen area Embrace change and deliver top results no matter the obstacle Foster and maintain open communication between Front-of-House and Back-of-House management and staff REQUIREMENTS Minimum of 2 years relative experience in hospitality industry ServSafe Manager Certified Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer 21 years or older Ability to work independently and with all levels of leadership in a fast paced environment Strong ability to lead an F team and own accountability for specific revenue goals Excellent written and verbal communication skills with notable attention to detail Team player with enthusiastic outlook and creative mind Strong decision making abilities Mac and PC knowledge a plus Experience with Excel, PowerPoint, Word & Adobe Illustrator a plus Experience with industry software, i.e. Aloha or similar POS systems Business development and entrepreneurial experience a plus Advanced knife skills PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time SCHEDULING REQUIREMENTS This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends and holidays.

Assistant Culinary and Nutrition Manager (Sous Chef) Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, RelationshipsandExcellenceare the core values for American Senior Communities. These words not only form the acronymCARE, they are our guiding principles and create the framework for all of our relationships with customers, team members, families and the community at large. Proudly serving our customers for almost 20 years with a long history of excellent outcomes, ASC is Indiana owned and operated. We take great pride in our heritage, incorporating Hoosier hospitality in all that we do. We value our customers because they are our teachers, coaches, neighbors and family. Our commitment to our team: PayActiv-gain instant access to a portion of your wages before payday! Medical, Dental and Vision insurance available plans starting as low as $20 a week 401K Paid time off and paid holidays Generous friends referral program Tuition assistance and up to $500 for certifications Volunteer opportunities in your community Preceptor Program Mentor your team members and receive additional compensation O2NE program offers fully paid LPN or RN higher education and training for employees accepted into the program Complimentary meal during shift What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we server by providing them with care and compassion. Ownership of overall management of the culinary department to ensure the department provides nourishing, attractive, well-balanced meals which meet the daily nutritional needs of each resident, consistent with laws and regulations and accepted nutritional standards while allocating department resources in an efficient and economic manner. Supervises culinary servers and cooks, including preparing schedule of hours worked and ensuring job specific orientation has occurred with each new employee. Hires, trains, promote, disciplines, and/or terminates within company guidelines. Communicates with residents to ensure customer satisfaction. Visits new residents to orient them to culinary services offered, and reviews culinary service section of resident handbook. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. Minimum of two (2) years experience in Culinary Management. Must have current and valid Serv Safe Managers Food Safety Certificate. Must have culinary degree, ACF certification or FMP or equivalent experience will be considered in lieu of degree/certification. CDM preferred or ability to obtain within six months of job acceptance. About our Senior Living Division Our Senior Living Division offersteam members the opportunity to advance their career while working in a fast paced and rewarding environment. We take pride in offering our residents more than just a place to rest their head. As a member of the Senior Living division, you will have the opportunity to use your skills to enhance the lifestyles of our residents and help them explore their passions.Ourwhole-person centered care focuses on nurturing the physical, emotional, mental, social and spiritual well-being of our residents. The hands-on experience you will gainallowsyou the opportunity to create meaningful relationships with your team and our residents. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

Position Information Location: Marriott Austin Downtown SummaryCulinary leader responsible for running a shift in outlets or banquet kitchen Responsibilities Open or close a BOH kitchen shift Implement, maintain, and monitor WLW Assist in achieving department financial goals, AES goals, Guest satisfaction goalsOther informationSKILLS Strong guest focus Self-motivated Strong work ethic Passion for food Must be fluent with all cooking procedures Teaching diverse workforceEDUCATION/EXPERIENCE At least one year experience in a leadership culinary roleWORKING CONDITIONS Spend up to ten hours on your feet and lift 35 pounds

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes. Oversees breakfast and lunch for quality assurance meal presentation and portion control. Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly. Coordinates prep for following days menu. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Assists with food and supply inventory control systems, informs Food Service Director of all production needs. Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures. Performs a pre-meal meeting with food servers to review details of daily menu. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage, and use of cleaning chemicals. Assists in menu and recipe development. Assists with banquets and food displays. Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines. Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience Associate or Bachelors degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Part-Time

Position Information Location: Marriott Austin Downtown SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical