288 jobs found

We are currently seeking to hire an experienced sous chef to join our newly hired executive chef.2yrs sous chef or lead line experience requiredFull availability requiredLine work requiredCompetitive salary5 day work weekPaid vacation (with salaried position)Family owned and operated businessWe look forward to meeting you!

Torre, a modern Mexican restaurant at the Promenade Shops, has an immediate opening for a Sous Chef.Torre is part of Paxos Restaurants which is committed to quality food and service, making the ideal candidate a creative and experienced leader who is willing to go the extra mile for our guests. Apply today if you meet the following requirements:Minimum of 2 years relevant chef experienceMust have broad knowledge of high volume, upscale culinary operationsMust be self-motivated with the ability to assist in managing the kitchen Ability to maintain high quality standards in the kitchenAbility to keep accurate production records in order to maintain and replenish inventory Must be able to work evenings, weekends and holidaysCulinary Arts Degree strongly preferredSous Chefs are eligible for a full benefit package, vacation/paid time off, 401 (k) and more.Send your resume today or apply in person at Torre:2907 Center Valley ParkwayCenter Valley PA 18034

We are looking to hire an experienced Sous Chef to assist our chef team with daily operations. No late night hours or early morning hours. Working knowledge of multiple line positions, labor control, cleanliness and sanitation, and team building is required.

Willamette Valley Vineyards is looking for a full-time Winery Sous Chef to join our amazing kitchen crew! The Winery Sous Chef Assists the Executive Winery Chef in all day-to-day kitchen operations. Under the direction of the Executive Winery Chef, maintains operations including, but not limited to, ordering, scheduling, costing, reporting, cleaning, kitchen/menu development, acquiring specialty products from local artisans, and assists with menu and pairings opportunities. Creates an inviting and experiential environment for the Kitchen and Tasting Room through quality products, unique presentation, and exceptional service.Primary Job Responsibilities/Essential Functions:Assist Executive Winery Chef in Preparing, costing, pricing, and acquiring appropriate amounts of food and put into production for all menus. Assist Executive Winery Chef in designing menus that best pair with and feature WVVs diverse wine selection. Oversees activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef.Work in tandem with front of house tasting room, to expedite food and customer requests. Responsible for understanding and complying with applicable quality, environmental, and safety regulatory considerations.Inform Executive Winery Chef of any and all unusual matters of significance.Prepare food items prior to and during meal time periods. Prepare/butcher a wide variety of meats, cheese, produce, and other food products on a daily basis.Ensure that all plates presented are consistently prepared through recipes, checklists, and pictures. May serve as an expediter when needed. Quality ControlAssume responsibility for the quality of products served. Implement portion and quality control standards of the menus, PAR levels, and product placement. Apply knowledge of safe kitchen operations.Requirements:Must be able to Lift 40 lbs. Stand for approximately 90% of the workday. Work in extreme heat, wet, cold, and humid conditions. Work evening, weekends, and holidays.Must have Experience with menu development and implementation. Highly-developed organizational and time-management skills. Ability to multi-task, work independently and as part of a team, and build dynamics and synergy across departments. Ability to work in a fast paced environment. Great communication skills. Oregon Food Handlers Permit, or ability to successfully obtain.Desired:Three to five years of related experience, training, or equivalent combination of education and experience. Supervisory experience. Ability to use standard CRM, POS systems, Google Suite, and Microsoft Office Suite. Thorough understanding and genuine interest in the luxury wine business and terminology. Ability to educate customers about food and wine with a passion.*Please apply on our website

McMenamins Sand Trap Pub, located in Gearhart, OR is hiring for Execution Sous Chef! This is a fulltime, benefits eligible position **We now offer a $500 signing bonus after completing 90 days of employment!**We are local, family-owned and operated, with 50+ locations in Oregon Washington (and growing!). We emphasize community, art, history, music, food, drink and fun. McMenamins has both seasonal, as well as long-term career opportunities!Qualified applicants must have:*Previous cooking and management experience is a must*Flexible Schedule, including days, eves, weekends and holidays*A willingness to learn*Enjoy working in a busy customer service-oriented environmentBenefits We Offer-Competitive pay-Perks and employee discounts from date of hire (such as meal credits, merchandise discounts, hotel room discounts) and more...-Many career path opportunities-Full health coverage benefits available to eligible employees-401K retirement with company match to eligible employees-Paid vacation-Belief in a work/life balance-Be part of a fun team and positive work environmentCommunity-Resurrection of historic buildings and properties in large and small Northwest communities-Giving back financially to local schools non-profits near each location-Helping other local businesses grow with collaborative products-Our Pubs and Properties are places for all -- to gather, relax, converse, and create a strong foundation for the fabric that makes up a neighborhoodThis is a benefit eligible position. We offer an excellent benefits package, including medical, dental, chiro, vision, PTO, and 401k. You can stop by the Sand Trap Pub located at 1157 N Marion, Gearhart, OR 97138 to fill out an application or apply on line 24/7 at . No phone calls to individual locations please! E.O.E.

Do you have a passion for food? Local high volume restaurant in Pasadena looking for a Sous Chef with 2 years+ working in a medium to high volume atmosphere. Salaried position, benefits and paid vacation.?

Come Join the Waterford Hotel Group Team!! Waterford Hotel Group is continuously looking to meet the best and brightest talent that the hospitality industry has to offer. Waterford is dedicated to the growth and development of our Associates and we welcome you to discover a culture where your contributions are recognized and celebrated. If you want to be part of a team that embraces collaboration with a focus on continuous improvement and you think you have what it takes to wow our customers, we invite you to explore a career with Waterford Hotel Group. The Ideal Candidate for this Position The ideal candidate will have a culinary degree from one of the finest schools along with a progressive career in culinary arts at fine establishments. Candidates without a culinary degree, but with extensive culinary work experience, are considered. The successful candidate should have hands-on experience with a similar organization's level of service and operation. Creativity is a must with a keen eye on the budget. TheSous Chef will be expected to have demonstrated leadership ability in managing and motivating the associates on his or her team. What You Will Be Doing You will assist the Executive Chef in managing inventory control, budgeting and purchasing, to custom menu preparation, as well as hiring, training, and retaining the best talent. The most successful candidate will demonstrate an uncommon level of detail to customer satisfaction and personal interaction with guests as well as the spirit of teamwork and leadership. Job Requirements Your responsibilities will include but not limited to: Effective management of day to day operations including staffing, training, budgeting and forecasting. Ensuring quality, consistency and creativity are at the highest level while maximizing the operation's personnel and resources. The production and execution of banquets with emphasis on quality. Inventory and cost controls. Developing production sheets and schedules. Adherence to all food handling and sanitation standards. Maintain all guest service standards. Must be able to pass a background check. Benefits We offer our eligible Associates a number of benefits to enhance their health and well-being: Group insurance, including medical, dental, vision and company-paid life insurance Paid time off including vacation days, personal days and holidays Company-matched 401(k) plan Voluntary benefits including short term disability, accident, life and critical illness Life enrichment benefits including educational assistance, hotel discounts, travel assistance and more EOE/M/F/D/V

In every Indigo Road restaurant, we are committed to providing superior quality food and beverages with legendary service. Our team strives to be collaborative, compassionate, and demonstrate a strong work ethic with all of our co-workers. Internal hospitality is our priority; making sure the environment is one that is safe, fun and creative! We enjoy providing a daily pre-shift family meal in each restaurant where everyone can enjoy each others company before the service begins. Our culinary teams use the freshest ingredients, work closely with local farmers and fisherman, and create recipes that are approachable, yet inventive! We deliver products that are made fresh daily and use whole animal butchery in order to ensure top quality meats. Our restaurants make fresh pastas and breads in-house daily and utilize wood fire cooking to create memorable meals. Indigo Road believes that our employees are key to our success and we love to promote from within!The Indigo Road Restaurant Group offers benefits to all full-time employees that include Medical, Dental, Vision, Life Insurance, Accident and Short-Term Disability Insurance. We also offer Paid Time Off, a Home Loan Assistance Program, a Hospitality School Assistant Program, and meal discounts at our sister restaurants!You are a talented, passionate and creative Sous Chef looking to use your experience to co-run a successful kitchen with an Executive Chef. While assisting the Executive Chef in overseeing culinary functions, youll also lead a team of kitchen staff and oversee kitchen safety and sanitation.Summary of Key ResponsibilitiesResponsibilitiesand essential job functions include but are not limited to the following:You know that happy food is made by happy chefs, so youll supervise and motivate the kitchen staff, sharing inspiration and ideas with them daily to teach and keep energy high.To ensure the highest quality is coming out of the kitchen, youll advise in training, preparation, and production of all menu items.Youll work with the kitchen staff to establish a consistent schedule, while managing labor costs and anticipating future employment needs.Holding the kitchen staff accountable is part of your role; youll uphold standards of conduct per handbook expectations.Ensure that the kitchen operates in a timely way that meets our quality and standards.Control food costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.Adhere to all DHEC regulations for cleanliness and sanitation, reporting any accidents.Work closely with the Executive Chef to prepare and design menu items.Produce high quality plates as it relates to both design and taste, following proper presentation and garnish set up for all dishes.Stock and maintain sufficient food product level at line stations to assure a smooth service period. Assists in food prep assignments during off-peak periods as needed.Maintain close relationships with local vendors, farms, etc.Ensure that the guest experience is the number one goal at the end of all we do.Perform a daily walk-through of inventory to determine daily production.Conduct proper ordering procedures to maintain par levels of all kitchen productsRequired Knowledge, Skills & Abilities2+ years of experience in kitchen preparation and culinary experience in a high-volume environment.Understanding of professional cooking and knife handling skills.Understanding and knowledge of kitchen safety, sanitation and food handling procedures.Basic food cost knowledge.Ability to handle emergency situations and provide solutions quickly and effectively.Must be available to work nights, weekends and holidays.Must be able to exercise good judgment and decision-making abilities.Must be able to supervise multiple levels of culinary workers.Must be able to communicate clearly with managers, kitchen and restaurant employees.Physical Requirements: Constant standing/walking Occasional stooping, kneeling or crawling Occasional pushing, pulling, lifting or carrying up to 50 lbs. Occasional ascending or descending ladders, stairs, ramps Constant computer/POS Register usage Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine Constant reaching, turning, and performing precision work around the bar area Constant receiving detailed information through oral communication Constant talking, expressing or exchanging ideas by means of the spoken wordDisclaimer: The above job description is not an exhaustive list of all of the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at Indigo Road, employment is at will or voluntary on both the part of the employee or employer. Thats means employment can be terminated by either party with or without notice and/or with or without cause.Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

The Arvada Tavern, Olde Town Arvada's craft cocktail bar of choice, is seeking a Sous Chef to support our Executive Chef and help lead our kitchen. Though well-established in the heart of Olde Town, we expect to see significant growth in the coming months, especially with the opening of the RTD G-Line. We are looking for a Sous Chef who can support our Executive Chef and BOH team as we continue to grow the business.Though our kitchen is small, we pride ourselves on providing top notch cuisine to match our award-winning craft cocktail menu. Providing excellent hospitality to our guests is at the core of what we do. Our kitchen is the heart of our establishment, which is why we need a Sous Chef with excellent leadership skills who is not afraid of taking initiative and providing the best possible culinary experience to our guests.Required Skills:The right candidate must have excellent leadership and coaching skills. A passion for food and a drive to continue to learn more about the culinary arts is an absolute must. Strong communication skills and an ability to give and receive criticism are crucial components for ensuring the success of our food program. We expect the Sous Chef to both follow instructions from Chef and upper management and give instructions to the line cooks, prep cooks, and dish pit - clear lines of communication are vital to the success of the business. A positive attitude, great work ethic, and a sharp organizational mindset are mandatory traits for every member of our management team. The right candidate for the Sous Chef position must be detail-oriented and organized, while also being creative and inventive. Strong critical thinking skills and creative problem solving skills are a must.Previous Experience:A strong culinary background will be needed in assisting Chef with the creation and maintenance of the menu. Experience with weekly specials, special event food items, and cocktail/food pairings is preferred, but not required. Our ideal Sous Chef will also have experience building, training, coaching, and leading a strong kitchen team. Previous experience doing inventory is also helpful.Expectations:In the absence of the Executive Chef, the Sous Chef will manage all day-to-day operations of the kitchen, including the organization, maintenance, and overall cleanliness of the BOH. Busy nights and weekends are expected. 45 - 50 hour work weeks are typical. Assisting with inventory and managing overtime from the kitchen team will help keep the food and labor costs low while ensuring the quality of the food remains high. The Sous Chef will act as second in command to the Executive Chef, managing all BOH staff, holding them accountable for being in uniform, on time, and performing their roles efficiently and effectively. Hands on training of new hires will be expected. Execution of special menus for private events and special occasions will be handled in collaboration with the Executive Chef, GM, and AGM. Creative input is expected with seasonal menu creations. Some administrative tasks, paperwork, and back office work will also be required in order to ensure hiring, scheduling, and other personnel issues are managed appropriately. Experience with scheduling is preferred, but not required. Participation in meetings between the Arvada Tavern's Management Team, Operations, and Owners may be required in order to stay on top of the short-term and long-term goals and vision for business.Pay/Benefits:$38,000 - $42,000/year (depending on experience)PTOMedical InsuranceDental InsuranceVision InsuranceInterested, qualified candidates should reply to this ad with a brief statement outlining your interest in this position and a resume (PDF format preferred) detailing any previous, relevant experience.

Responsibilities Assist in all activities in the kitchen, including food preparation and production, and management of kitchen staff Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Assume the role as Executive Chef in his or her absence Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Assure kitchen personnel is trained in best cleanliness and sanitation practices Qualifications High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred Ability to communicate clearly with managers, kitchen and dining room employees, and guests. Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions PandoLogic. Keywords: Sous Chef, Location: Minneapolis, MN - 55405

Please apply on our website to be considered for this position: fieldings.com/careers****Do not apply through this job website****Fielding's Culinary Group is now hiring a Sous Chef for Fielding's local kitchen & bar, located at 26400 Kuykendahl Road, The Woodlands, TX 77375. We are searching for experienced, passionate and outgoing individuals.Job requirements:3+ years experience preferredExcellent record of kitchen and staff managementKnowledge of Aloha system a plusUnderstanding of various cooking methods, ingredients, equipment and proceduresBenefits include:Growing organization with growth opportunitiesHigh earnings potentialFlexible schedulingMeal discountPaid time offOngoing education and training_______________________________ABOUT FIELDING'S LOCAL KITCHEN + BARFielding's local kitchen + bar is our casual, upscale neighborhood restaurant in Creekside Park Village Center. Our menu includes dry-aged steaks, handmade artisan pasta, house-cured charcuterie, open flame pizza, and re-invented desserts. "The Watering Hole" Bar offers 25 draft and bottle craft beer, hand-crafted cocktails, a 120-bottle selection of wine and 150 spirits. Lunch and Dinner daily, and brunch on Saturdays and Sundays.If we don't make it... We don't sell it. Items made with integrity... Fresh... Everyday!Please apply on our website to be considered for this position:fieldings.com/careers****Do not apply through this job website****

The Merchants Exchange Productions team brings more than 50 years combined experience hosting and producing special events in San Francisco. From planning and logistics to production, management, and in-house gourmet catering, Merchants Exchange Productions is the only fully-verticalized event production service tied exclusively to three of The City's finest venues. Every program hosted by Merchants Exchange Productions is more than an event, it's a true San Francisco experience. Key Responsibilities The Banquet Sous Chef will provide support for the Merchants Exchange Productions kitchens as well as the overall success of the day to day operations. The Banquet Sous Chef will manage the day to day events of the kitchen - prep work, ordering/receiving, production and execution, supervising culinary team members, menu development, training and mentoring, scheduling and payroll, etc...The Banquet Sous Chef will need to have an overall understanding and competency of all aspects. LEADERSHIP: Work with Culinary Management Team to lead operation on daily basis Responsible for day to day operation of the MXP kitchens - ensuring quality, standards and expectations are met Daily opening and closing duties Maximize all culinary labor throughout the company Encourage and build mutual trust, respect and cooperation among team members Provide direction and supervision for team members Train and mentor culinary team on the fundamentals of proper techniques Be a role model to demonstrate appropriate behavior Maintain order and discipline in the kitchen during working hours Demonstrate new cooking techniques and equipment to team members Exemplify excellent customer service and create a positive atmosphereCULINARY STANDARDS AND RESPONSIBILITIES: Oversee the preparation, production and execution of all events in MXP Work with the Culinary Management Team in developing seasonal menus, daily specials, special requests, etc... for MXP Work with the Culinary Management Team to maintain consistent food cost throughout calendar year for MXP Scheduling and organize duties to maximize efficiency and productivity Maintain all walk-in coolers, freezers and reach-ins in all kitchens Ensure all food safety standards are met in all stages of food preparation from start to finish Make sure that all professional equipment is in good conditions and maintained on a regular basisCOMMUNICATION: Communicate effectively with production team regarding weekly events including all changes and additions Provide information as necessary clearly and effectively at daily kitchen line up Have an open line of communication with all team members Maintain open communication with all vendors Improve service by communicating and assisting the production team by providing guidance and feedback when asked and/or needed Empower employees to provide excellent customer service - establish guidelines so team members understand expectations and parameters Actively listen and have an understanding of what others are saying, ask questions for an insight into the problem and gather information for a solution ADMINISTRATIVE: Ordering and receiving products for MXP on a daily basis Work with Culinary Management Team in establishing relationships with vendors who will provide the freshest products/ingredients at the best price Maintaining invoices as product arrives - reconciling the order, submitting invoices in a timely manner Attend weekly BEO meetings Weekly scheduling as well as bi-monthly payroll Maintain current food handlers card as necessaryQUALIFICATIONS: 2-year degree from an accredited university in culinary arts, hotel and restaurant management or related area At least 3 years of culinary experience in high volume event production company and/or restaurant Working knowledge of international and domestic cuisines Available to work a flexible schedule that will include nights, weekends and holidays as dictated by the events and restaurant schedules Current California Food Handlers Certificate High level of professionalism High motivated, self-determined Pleasant, calming demeanor Excellent English is written and oral skills Ability to work independently and as part of a team Proven self-starter capable of finding solutions with minimal supervision Attention to detail, organized and able to prioritize Experience managing people directly and in a matrix environment Have regular access to cell phone, voice and text messages, e-mail and internet Have the stamina to work up to 10+ hours, standing and walking the duration of the shift May involve walking between departments and climbing stairs between floors.

MBC is a unique, boutique bowling alley offering a full-service bar and 55-seat dining room with a creative technique driven menu using mostly local products. Ideal candidate possesses strong work ethic & solid fundamental skills in both modern and classic cooking techniques, including the principles and formulas concerning butchery, sauces, menu development and pastry knowledge. We are a very small kitchen and the sous chef is expected to assist the chef in all day to day operations of running the kitchen: cost control, inventory, morale/team building, menu development, etc. No prior management experience in required and this is an excellent opportunity for a strong line cook to take the next step in their career. Must have availability to work nights and flexibility for an occasional weekend.Salary Dependent on Experience. Health benefits are available for full-time commitment.

Violet's Tavern is looking for a SOUS CHEF.Minimum 5 years restaurant cooking experience required. At least 1 year of experience in kitchen management is recommended, but we are also willing to train the right candidate.Violet's is a small neighborhood restaurant with a commitment to good ingredients and simple, consistent, quality and satiating food. The Sous Chef will work alongside Head Chef, George Mullen (formerly of Fatted Calf), and will be responsible for food prep, staff management and leading service 2 nights/week. Additionally, The Sous Chef is responsible for the execution of the Brunch menu and service.This is a great opportunity to work for a growing company with multiple restaurants. Candidates with a desire to grow and progress in the company are encouraged to apply.Please submit a resume and references with your application.

If you feel at home in a kitchen, when all of lifes problems seem to disappear because youre doing what you love, are passionate about cooking, collaborating and executing with like-minded individuals then we want to hear from you.Left Coast Catering is looking for a highly motivated, focused, and energetic sous chef who is dedicated to the culinary arts. This individual will be an essential member of our kitchen team, helping Left Coast in our commitment to be the best catering company in the Bay Area.Owned and operated by Top Chef contestant Laurine Wickett, Left Coast has stayed true to its commitment to fresh, exquisitely prepared food and superior service by following a simple formula for over 20 years: fresh, quality ingredients prepared by creative and talented chefs, served by personable and professional staff. If this sounds like an exciting and unique opportunity: please email your resume, including sous chef in the subject line. If you are the perfect team member you will need to meet the following criteria:Good work ethic and professional demeanorCommitment to qualitySense of humor and Positive attitudeAttention to detailsAbility to multitask and stay focusedGreat knife skillsFour years culinary experience.Punctual, reliableOrganized know how to set up, work clean and efficiently.Team playerStrong communication skills to lead, train, motivate and manageExperience with food cost, inventory, labor cost, administrative paperwork, and ordering.Benefits included:$55-$65 K based on experienceQuarterly bonus and gratuityFull medical insuranceSimple IRA planFree lunch delicious staff mealsCake and a staff card on your to birthdayHolidays offPaid vacationQuality of life

Annie's is located on Maryland's Eastern Shore on the Kent Narrows. Annie's was opened in May of 1992 and is owned and operated by the Katinas family. The award-winning restaurant features delicious food and impeccable service.Here on the Eastern Shore, views of the Kent Narrows and the Chester River afford a dramatic and beautiful background for dinners and events hosted by Annie's. Dedication and commitment to quality food and service has made Annie's one of the top destinations in Queen Anne's County.

Old Skool Cafe is a non-profit restaurant that provides job training, employment, and a second chance at life by way of a jazz supper club run by at-risk and formerly incarcerated youth. Our adult staff are an essential component of the healing and success of our young people. You've got skills and passions-- put them to work at Old Skool Cafe! The Sous Chef (SC) will train and cook alongside youth in the kitchen. The SC may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The SC directly supervises kitchen personnel with shared responsibility for hiring, discipline, and performance reviews. Responsibilities The critical deciding factor for an SC to join OSC will be the fit with the vision, mission, and values of the organization. We are seeking a professional with a solid skill set in kitchen management and culinary ability, and the passion to use those skills to make a life-long impact in the lives of youth. To this end the SC will primarily: Train and manage kitchen personnel, supervise and coordinate all related culinary activities. Estimate food consumption and requisition/purchase food. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Ensure proper equipment operation/maintenance. Ensure proper safety and sanitation in kitchen. Maintain the professional image of the restaurant, including proper uniforms and appearance. Qualifications We?re looking for a sous chef who is curious, very teachable, highly professional, humble and confident, and emotionally intelligent. The professional qualifications we?re looking for are: Culinary degree required. At least four (4) years of experience in a high volume restaurant. At least two (2) years of management experience of employees in a high volume restaurant. Must be able to display skill in various kitchen techniques. Ability to partner and build relationships with management, colleagues and vendors while demonstrating leadership and integrity and promoting team success. Ability to train and mentor youth with no prior work or hospitality experience. Ability to motivate others to accomplish goals. Proficiency in Google Docs and or Excel. Food Manager's card (preferred not required). Food Handler's card (required). PandoLogic. Keywords: Sous Chef, Location: San Francisco, CA - 94151

Little Creatures is seeking a talented Sous Chef with experience designing and preparing high-end gastropub style cuisine. Were looking for a creative individual who is willing to work alongside our Executive Chef while setting the direction and strategy for the kitchen team. The Sous Chef will lead our Creature kitchen team in delivering high-quality consistent food product concurrently pursuing improvements in safety, quality, value, process excellence, and culture. The successful candidate will assist the Executive Chef in both culinary and administrative tasks while communicating with the General Manager to ensure customer satisfaction. Were looking for a professional who is dedicated to food quality and sets high standards for their output. Apply today if you can bring excellent culinary skills and high energy to this exciting opportunity!Safety Continuously improve the safety and wellbeing of our people and our business Train and maintain food safety procedures in accordance with state and federal regulations for the production, storage, and service of food Monitor the food safety program and provide timely feedback to direct reports. Ensure all equipment and substances are used and maintained in a safe condition, including monthly review of the preventative maintenance schedule.Quality Responsible for maintaining continued improved quality control, including incoming raw materials, disciplined food production and strong process controls on outgoing food items. Conduct quality control inspections to ensure department adheres to organizational standards, kitchen cleanliness, hygiene standards, food handling, and storage standards.Culture Improvement in site team member engagement drivers and overall talent management. Maintain open communication with Brand, Marketing and brewery supporting and interacting to build trusting relationships Provide supervision, instruction and technical training to ensure team members have the knowledge and skills required to undertake their work duties professionally and safely to minimize risk.Excellence Responsible for detailed food management, using tools to analyze consumer behaviors, forecasting stock control, product pricing. Provides overall strategic thought leadership and input directly at a site level Maintain knowledge of current and emerging trends to produce products that impact business opportunity through research, development and technical excellence.Value Responsible for delivering site training and people development Menu evolution and product development Deliver on hospitality growth and customer engagement across the site Experience: 2- 4 years working on a high-volume kitchen team A broad and in-depth understanding of hospitality including local and industry trends, key suppliers and customers Regulatory and legal compliance knowledge and understanding of implications to the business Detailed knowledge in the financial management of food operations, managing budgets, wage costs forecasting, sales analysis, and reporting Proven ability to motivate and inspire people at all levels to build a high achieving team Cross-functional agility and can easily work with other key stakeholders and departments to influence outcomes Strong management skills and ability to manage cross-functional teams Pleaseemailyour resume for immediate consideration using the link located below. Cheers!Little Creatures started in 2000 in Fremantle, Australia with the ambition of bringing a new style of Pale Ale to Australians. Using US hops combined with a passion for beer the brand has grown into one of the most well-known breweries in Australia and is now available in over 30 countries. Creatures is part of the Lion group, a leading food & beverage company in the Australasia region growing into new markets including the UK & USA. With a portfolio of market-leading names in beer, spirits, wine & more, each day millions of people wake up, refuel, celebrate and wind down with our iconic brands.More: lionco.comJobs: lioncareers.comCreatures story:.

Job Title: Executive Sous ChefLocation (Job Location):San Francisco, CAEmployment Type:Full-time; ExemptSchedule (Work Hours):This position requires long days and will be required to work after business hours, weekends, and holidays as needed.Summary (description):The Executive Sous Chef is responsible for working with the Executive Chef with all culinary activities at Niku Steakhouse. This position helps to oversee the daily operations of the restaurant and will assist in the hiring, training, and supervision back of house staff.Essential Functions include but may not be limited to:Assist in the periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipmentWork with the Executive Chef to develop recipes, plan menus, and design plate presentationsAssist kitchen staff with food prep and creationAssist in special function menu planningDisplay leadership by providing a positive work environment and demonstrating a dedicated and professional approach to managementDelegate as appropriate to develop sous chefs and executive sous chefs to accept responsibility and meet clearly defined goals and objectivesEnsures compliance with food handling and sanitation standardsEnsure sufficient staffing levels are scheduled to accommodate business demandsAttend the required meetings and other administrative sessionsEnsures disciplinary procedures and documentation are completed according to ORG policiesRequirements2+ years as an Executive Sous Chef and/or relevant education and/or experienceProgressive experience in fine dining food productionBe able to stand, walk, and bend for long periods of time throughout the dayBe able to lift up to 50 lbsStrong knowledge of back of the house systems, ordering, and inventoryStrong knowledge of local, state, and federal food sanitation regulationsStrong knowledge of current and future food trendsExcellent communication skillsAbility to meet deadlinesTo apply, please send a cover letter and resume to and .

Restaurant Beck in Depoe Bay is looking for a Sous Chef. This person will need to be well versed in French Technique and passionate about food. This is a salaried position with room for growth within our company. Please send us your resume, references, and salary requirements.