986 jobs found

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Type: Year Round Job Classification: Full Time Location: Keystone Conference Centre Start Date: ASAP Job Summary: The Sous Chef is a leader for the culinary team at the Keystone Conference Center - assisting the Executive Chef and helping supervise all of the aspects of the kitchen. Job Responsibilities include (but are not limited to): * Assist in managing all culinary aspects of the Keystone Conference Center. Manage banquet functions from 20 people to 2000 people. * Sous Chef to assist Executive Chef in day to day operations for banquets and commissary kitchen. * Ordering, receiving, teaching culinary students, scheduling, payroll etc. * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control. * Supervising kitchen staff and training/developing line level staff. * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees. * High volume production - from scratch sauces, stocks soups and high level production. Job Requirements: * Graduate of accredited culinary program or ACF apprenticeship program or at least 5 years culinary supervisory experience in a hotel or resort setting. * A flexible schedule including early mornings, weekends and holidays. * Be able to lift up to 50lbs. and stand for long periods of time. * Must be able to pass a DMV background check to drive company vehicles. * The ability to work independently and contribute to a positive, productive work environment. * Demonstrate the ability to communicate professionally - must be able to write and produce menus. We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176661

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

Kitchen Manager / Sous Chef Full Service, Scratch Kitchen Restaurant in San Diego Salary: $55,000 - $60,000 + Benefits package Job Description: Our Kitchen Manager / Sous Chef must have passion and dedication for the culinary arts, and share their experience and enthusiasm with the rest of the team. Maintaining high standards for cleanliness, food quality and guest service will be your number 1 priority as our Kitchen Manager / Sous Chef. Recruiting, training, supervising and evaluating the culinary personnel will be maintained by the Kitchen Manager / Sous Chef. Our Kitchen Manager / Sous Chef must have passion and dedication for the culinary arts and share their experience and enthusiasm with the rest of the team. Exemplary leadership abilities are a must to be successful as our Kitchen Manager/ Sous Chef. Administrative functions including scheduling, inventory control and understanding of P&L reports will also be the responsibility of the Kitchen Manager/ Sous Chef. Qualifications: Minimum of 3-5 years current experience as a Sous Chef or Restaurant Kitchen/BOH Manager in a Full Service or Upscale Casual concept High volume background; must have KM or Sous Chef experience in restaurants doing over $4 million in sales per year Excellent leadership, communication, and organizational skills Outstanding work ethic and drive to succeed Hands-on with hiring, training, and developing hourly employees Ability to maintain high levels of food quality, consistency, and hygiene Restaurant Kitchen Manager/Sous Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.)

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects of Paradise Restaurant. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 177595

Make a meaningful impact as a Sous Chef at Intersect by Lexus! Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few! The Sous Chef will be responsible for supporting the Culinary Leadership Team in all BOH operations. This position actively embodies, inspires, & elevates USHG's Family Values of Hospitality, Excellence, Entrepreneurial Spirit and Integrity. We are seeking individuals who have great communication skills, strong work ethic, passion for hospitality, commitment to excellence, who understand the importance of teamwork. Ability to multi-task and demonstrate athleticism is a must. As an important member of our team, you'll receive: Full Health, Dental, and Vision insurance Paid Time Off to support you in having an active life outside of work Paid Parental Leave Dining credit and discounts throughout the USHG family of restaurants Matched 401(k) to help you invest in your future Access to Mentor Programs, Career Development classes, and personalized career advancement support What You Bring to the Table Commitment to embodying our Family Values of: Integrity - Doing the right things always- using sound judgment- even when no one is looking Excellence - Doing what needs to be done, as well as it can possibly be done Hospitality - Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side Entrepreneurial Spirit - Seeing opportunities others haven't- and creating opportunities others wish they'd thought of first Ability to demonstrate classic cooking techniques At least two years of professional kitchen experience Sense of urgency and comfort in a fast-paced environment An understanding of Department of Health food safety standards Strong communication and listening skills Ability to stay positive and calm under pressure Skills & Requirements Qualifications We are an equal opportunity employer and value diversity and inclusion at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Scope of Position: Is a member of the food production team that supports patient and retail food services for the medical center. Position Summary : Under the supervision of a Manager 3, the Asst. Sous Chef is responsible for the preparation of foods in support of patient and retail food operations. The ASC operates as part of a culinary team and is responsible for the complete knowledge of food preparation, presentation and applicable food code for their service area. Asst Sous Chef utilizes advanced understanding of food preparation techniques, garnishing, equipment operation and time management to meet service demands. Demonstrates the medical center values in their interactions with patients, customers, and staff and displays professional conduct at all times. Education and Experience 8th grade plus; ability to add, subtract, multiply and divide whole numbers and to read and write common vocabulary plus; 600 hours training or 6 months experience in the use of kitchen equipment; 600 hours training or 6 months experience in food preparation and storage. Upon completion of the probationary period, must successfully pass specialized, title specific training from the Culinary Program of America. Completion of an Associates Degree in Culinary Arts; ServSafe certified or other equivalent. OR Completion of a 6 months or 1 year internship as an Assistant Sous Chef intern. Must successfully pass specialized title specific testing for Assistant Sous Chef position for permanent placement in position. Qualified candidates may be asked to complete a pre-employment physical including a drug screen and background check.

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round Job Type: Full Time Location: Beaver Creek - Zach's Cabin Job Summary The Fine Dining Sous Chef at Zach's Cabin is an experienced manager with a positive work ethic and general leadership qualities, who is career-oriented, creative, passionate, and active. The Sous Chef understands the importance of standards, speed, and quality. This position works under the Executive Chef, and General Manager to prepare and cook the necessary quantities of food and carry out established quality standards. This person possesses abilities in all applicable cooking techniques and practices. The Sous Chef will be required to know and follow all company safety guidelines and use personal protective equipment when working. The Sous Chef is held to a higher standard and has duties above and beyond the Advance Cook position. This position requires a strong leadership presence and a focus on maintaining, upholding and elevating company standards. Job Responsibilities * Proficient in all positions in the kitchen and responsible for training, overseeing and running the daily kitchen operations * Work off prep lists and complete station setup in time allotted * Coordinate with cooks on their stations, inspects food preparation and serving areas to ensure safe and sanitary food handling practices * Run a station such as grill, sauté, pizza or pantry for dinner and following standardized recipes and completing given assignments in a fast paced fine dine kitchen * Fabricate items to Chef's standards during service and completes prep lists for next service period * Communicate with the front of the house and follows detailed instructions both oral and written of the chef * Expedite food, solve problems as they arise and be flexible to deal with special requests * Maintain a positive and communicative relationship with FOH Staff * Maintain a safe environment in the kitchen and behind the service line * Take responsibility for the product used and manages it to assure a quality product * Must practice good personal hygiene and safe food handling skills * Other duties include stocking, maintaining and cleaning service area and properly stores/covers all food items and rotate products for freshness * Other duties as assigned Job Requirements Required: * Minimum 3 years of cooking experience in a fine dining restaurant * High School diploma or equivalent * Culinary degree and/or equivalent experience highly preferred * Advanced knowledge of proper cutting techniques, kitchen safety, and sanitation * Must be able to read, write, speak, comprehend and understand English fluently * Strong communication skills, including ability to train staff members * Must be proficient at high demand food stations * Able to lift and carry up to 50 lbs * Positive work ethic * Team-oriented attitude * Must be able to work in a hot kitchen environment up to 12 hours during a shift * Must be able to talk and hear directions in a loud kitchen environment * Must be able to work days, nights, weekends and holidays as necessary * Required to work AM and PM shifts to know all aspects of operations * Must be able to stand up to 12 hours during a shift We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 180847

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round Job Type: Full Time Location: Keystone Job Summary The Pastry Sous Chef is a leader for the culinary team at the Keystone Conference Center. Assisting the Executive Pastry Chef and helping supervise all aspects of the bakeshop. Job Responsibilities * Assist in managing all day to day operations of the Keystone Conference Center Bakeshop * Manage banquet functions, Commissary Kitchen Requests, Room Amenity and Wedding/Celebration Cakes * Handle ordering, receiving, scheduling, payroll and other administrative responsibilities * Supervise daily operations of the Bakeshop team to the expectations and standards of the Executive Chef * Manage budget and forecast through controlling expenses and labor * Supervise and provide training/development for line level staff * Create a team atmosphere and lead by example * Assist with the hiring, discipline and retaining of your employees * Handle high volume production - from scratch desserts, decorations, etc. for both plated and buffet meals * Decorate wedding cakes and celebratory desserts * Show creativity in chocolate decorations including molds and specialty items * Handle daily deliveries as needed using a company vehicle * Conduct and lead Wedding Cake tastings Job Requirements * 3 Years of supervisory experience in a Pastry/Bakeshop kitchen * Ability to work a flexible schedule to accomodate group business * Ability to lift up to 50lbs and stand for a long period of time * Must pass a DMV background check to drive company vehicles * Ability to work independently and contribute to a positive, productive work environment * Must demonstrate the ability to communicate in a professional manner * Ability to write and produce specialty request menus We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181309

Posting Date Dec 09, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Orlando Bonnet Creek Resort & Spa, 14900 Chelonia Pkwy, Orlando, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. We are seeking a dynamic individual who wants to inspire. Opening early 2020, JW Marriott Orlando Bonnet Creek Resort & Spa brings modern luxury to Central Florida. Thoughtfully designed to bring people together, our hotel will offer warm, inviting social spaces and amenities, including a Spa by JW®, resort pool with splash pad, specialty restaurants, and a rooftop terrace boasting nightly views of theme park fireworks displays. Plus, 50,000 square feet of inspiring event space. The JW Marriott Orlando Bonnet Creek Resort & Spa will provide our guests with expertly choreographed service and exceptional guest experiences. 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 Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. 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. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating 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.

Posting Date Dec 09, 2019 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Orlando Bonnet Creek Resort & Spa, 14900 Chelonia Pkwy, Orlando, Florida, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. We are seeking a dynamic individual who wants to inspire. Opening early 2020, JW Marriott Orlando Bonnet Creek Resort & Spa brings modern luxury to Central Florida. Thoughtfully designed to bring people together, our hotel will offer warm, inviting social spaces and amenities, including a Spa by JW®, resort pool with splash pad, specialty restaurants, and a rooftop terrace boasting nightly views of theme park fireworks displays. Plus, 50,000 square feet of inspiring event space. The JW Marriott Orlando Bonnet Creek Resort & Spa will provide our guests with expertly choreographed service and exceptional guest experiences. 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 Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. 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. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating 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.

Our Exciting Work EnvironmentGrounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At MetLife Stadium, we provide food and beverage concessions, luxury suites catering, and retail for our partners, the New York Giants and New York Jets. Yes! You read that correctly: TWO football teams! In addition, MetLife Stadium hosts a variety of concerts and family shows throughout the year. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be! The ideal candidate will act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsibilities The successful associate will be responsible for daily supervision and production of all operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of staff Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Three to Five years Culinary Arts experience, including previous experience in a management role. More specifically, experience in a high-volume operation; experience supervising personnel. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures Knowledge of basic accounting procedures Excellent Organization skills and Multitasking Ability to coach, develop and train others Ability to follow and write bulk recipes for production and service Serve Safe Certification required Must obtain ACF certification within 2 years of employment Candidate is required to take a culinary practical Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef will work closely with the Resort Executive Chef and management team in all daily functions of restaurant service to ensure guest satisfaction through supervision of employees and exceptional service to guests. Oversees and is able to work all stations in the kitchen. Suggests, develops and tests new recipes and menu items. Assists with ordering and inventory management. Responsibilities: * Training staff to, and maintaining all Kirkwood Mountain Dinning and Environmental Health Department standards. Holding employees accountable for all VR policies. * Organizes kitchen and maintains all sanitation and safety policies and documentations. * Responsible for outlet food costs. Monitors food portioning, preparation and waste to control costs. Responsible for staffing location appropriate to business levels. * Works with Executive Chef to create interesting, flavorful and executable menus. Ensures all recipes are adhered to and produced consistently and safely. Consistently maintains a high level of food quality. * Strong ability to professionally manage and motivate seasonal staff. Demonstrate an upbeat, positive attitude and have an ability to problem-solve. * Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products. Inspecting all current products for freshness and proper documentation of any waste. Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product. * Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels. Ensures plate portioning and presentation are consistent. * Will take part in & perform all inventories to ensure that all products are accurately counted and recorded. * Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor. Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176620

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 179598

Applicants please send resumes to Description Capital City Club is one of the oldest private clubs in Atlanta, with three locations in the Atlanta area that provides superior service and exquisite food to our membership. We currently have an opening for an Executive Sous Chef who is responsible for training and supervising all food production and staff on his/her shifts under the direction of the Executive Chef. Qualified applicants must possess the ability to coach and lead the culinary staff to perform at optimum levels, and enjoy the collaborative effort in bringing new and creative ideas to the kitchen. The Executive Sous Chef will represent the Executive Chef in his absence and is the main liaison between the line staff and the Executive Chef. Capital City Club offers an excellent benefits package including health insurance, 401(k) with a company match, paid vacations and holidays, and an excellent teaching environment. If you would like to join our culinary team, please send your resume immediately. Requirements * B.S. in culinary or hospitality field preferred * Minimum eight (8) years of culinary experience in a high volume restaurant, hotel, or private club * Must be able to work a flexible schedule, both AM and PM shifts with varied off days * Must be proficient in Microsoft Office software * Must possess excellent verbal and written communication skills * Must be ServSafe certified About Us Capital City Club is one of the oldest and most prestigious clubs in the southeast. Social and business leaders of Atlanta organized the Club and came up with the slogan for the Club as, A social organization to promote the pleasure, kind feeling and general culture of its members. It was a central social gathering spot for the area's top-working professionals. A private country, city and golf club located in Atlanta, Georgia. Founded in 1883, it has served as the center of Atlanta's social and business activities since its founding. From its inception, Capital City Club has sought to represent the best of Atlanta and the South. Within the Capital City Club, there are three different facilities the Country Club, the Brookhaven/City Club and Crabapple. Social and business leaders of Atlanta organized the Club and came up with the slogan for the Club as, A social organization to promote the pleasure, kind feeling and general culture of its members. It was a central social gathering spot for the area's top-working professionals. YourMembership. Category: Restaurant & Food Service, Keywords: Sous Chef Associated topics: catering, chief chef, deli chef, kitchen, pantry, pastry chef, prep chef, restaurant assistant chef, service manager, sous

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home BalancePandoLogic. Keywords: Sous Chef, Location: Carmel, IN - 46082

Sous Chef / Kitchen ManagerWhat We Offer:$16 - 18 /hrProfit-SharingWeekly Pay / Direct Deposit401(k) with Matching ContributionFull-Time EmploymentA structured (but open) program to allow you to succeed in the positionAn awesome company that focuses on the employeesHuge opportunity for growthStart Date: 1st or 2nd week of January 2020Who We Are: We are many things, and we operate a versatile kitchen that will quickly expand. We dont have a service area, meaning: no FOH, no tables/chairs. We are a fun and innovative group cooking delicious food that will be delivered to the customer.What We Look For: A professional Sous Chef, a leader. Someone ready to take a leadership role where they have the opportunity to grow their career, and who will help build and develop an amazing, successful team. The right candidate will be the Chef/Owners right hand, and employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our operation and customer service. This position has a huge opportunity for growth within the company.Responsibilities:(not limited to and subject to change)Ensure that the kitchen operates in a timely way that meets our quality standardsPlanning and directing food preparationResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staffs performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional environmentRequirements:2+ years of experience as a Sous ChefStrong work ethic, reliable, responsible and able to handle multiple priorities.Understanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementAccuracy and speed in handling emergency situations and providing solutionsServSafe / Food Handlers CertificateAble to Manage a Schedule and keep it within a budget.Must be legally authorized to work in the U.S.

OverviewThe Sous Chef is responsible for assisting in all aspects of food preparation and kitchen operations. They will oversee portion and inventory control, food quality, and employee supervision. The sous chef provides leadership training and hands-on management of the kitchen staff, and provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.ResponsibilitiesComplete quality control line check for each meal periodSupervises kitchen preparation of all stations and the production of all food.Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.Assist with the training of kitchen personnel as well as food services staff.Assist with regular kitchen duties whenever possible, i.e., prep work, line cook assistance, cleaning and organizing the kitchen.Set-up and see that station are ready to serve fifteen (15) minutes prior to meal period service.Maintain high standards of quality and appearance of all food prepared and served.Develop organized prep sheets with each menu change.Supervises ongoing cleaning and work schedules of employees.Provides input regarding functions, menus, policies, etc.Qualifications (Knowledge, Skills & Abilities)ServSafe Manager certification2+ years of management experience in a professional kitchen or restaurant environmentAble to obtain and/or maintain any government required licenses, certificates or permitsStrong leadership skills, ability to motivate teams to consistently produce great foodPossesses a desire to teach, learn and utilizes a problem-solving approachAbility to multitask and adept at working effectively in high energy and busy environments and works well under pressurePassion for good food and quality customer experiencesExcellent knife skillsMust love and enjoy working with food and able to distinguish product, taste, texture, temperature, and presentation and preparationProficient in Microsoft Office Suite and Google SuiteMust be able to legally work in the United StatesPhysical Demands & Work EnvironmentAble to work 10+ hour shifts while standing or walking for extended periods of time.Able to work a flexible schedule to meet the needs of the business, including evenings, weekends, and holidaysAble to grasp, lift and carry up to 50 pounds as neededAble to maneuver effectively around the kitchen, restaurant office, and up/downstairsBenefitsMedical, dental, and vision coverage for all full-time employees and their dependents401(k) planPaid time off and parental leaveFree family mealFree coffee at any Sightglass cafe and a weekly bag of beansDiscounts on food, merchandise, extra bags of beans, and moreQuarterly team outingsContinuing education opportunities***Sightglass is an Equal Opportunity Employer. We deliver an ever-evolving and consistently excellent coffee experience. We approach coffee holistically, establishing relationships at every step. We stay true to our welcoming and resourceful culture.We participate in E-Verify. We will provide the federal government with employees Form I-9 information to confirm authorization to work in the U.S. We will only use E-Verify once an employee has accepted a job offer and completed the Form I-9.

About usAs the world?s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental? brand.Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.If you?d like to embrace a wider world of experiences and opportunities, we?d like to welcome you to the world?s most international luxury hotel brand.Your day to dayAs Executive Chef you?ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You?ll also ensure quality, kitchen maintenance, cleanliness, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.What we need from youWhat we offerWe?ll reward all your hard work with a great salary and benefits ? including uniform, great room discount and superb training.What we offerJoin us and you?ll become part of the global IHG family ? and like all families, all our individual team members share some winning characteristics. As a team, we work better together ? we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve - click here to find out more about us.IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Who We Are: Thompson Hospitality is the nation?s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. We employ over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets Summary The sous chef provides Heart of House leadership at restaurant level. Manages Heart of House hourly team to ensure the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons. Your Essential functions would be to? ? Actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. ? Develop management team and hold them accountable for developing hourly Heart of House staff to support the organizations talent pipeline and assist in growth. ? Monitor and maintain the Heart of House facility. ? Represent, support, and protect the brand. ? Assist New Restaurant Openings as required. Your Education& Work experience includes? ? Minimum of 1 year of direct kitchen management experience ? Culinary school background preferred ? Ability to communicate effectively in English ? Ability to speak and understand Spanish preferred You should be someone who? ? High level organizational skills with multi-tasking capabilities ? Ability to adapt to changing priorities and manage workloads with minimum direction. ? High attention to detail and follow through ? Dependable, reliable, and highly motivated sous chef We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Requirements Kitchen Management PandoLogic. Keywords: Sous Chef, Location: Reston, VA - 20190