$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Nov 18, 2019
Full time
$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
M Street does more than deliver a remarkable dining experience. We are a team of passionate people that relentlessly seek opportunities to innovate, grow, and deliver incomparable hospitality for our guests and our team members. We are people who think, dream, evolve, and execute while having a great time doing it. Full job description attached.PandoLogic. Keywords: Sous Chef, Location: Nashville, TN - 37203
Dec 13, 2019
Full time
M Street does more than deliver a remarkable dining experience. We are a team of passionate people that relentlessly seek opportunities to innovate, grow, and deliver incomparable hospitality for our guests and our team members. We are people who think, dream, evolve, and execute while having a great time doing it. Full job description attached.PandoLogic. Keywords: Sous Chef, Location: Nashville, TN - 37203
Summary Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work with front of the house management to insure smooth operations and high quality guest service. Essential Duties and Responsibilities include the following. Other duties may be assigned. Promote Cache Creek Casino Resort in a positive manner. Manage by shift Culinary Staff in restaurant. Coach and counsel staff as required. Execute menu as prescribes by recipe standards. Manage portion control and FIFO of all food product. Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas. Expedite line and observe plates leaving kitchen. Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions. Supervisory Responsibilities Directly supervises 12-15 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and/or Experience High School diploma required. One to two years of Culinary school or ACF approved apprenticeship program. One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef. One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Age Requirement Must be at least 21 years of age. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations Cache Creek Casino Tribal Gaming License. Sanitation Certificate Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud. PandoLogic. Keywords: Sous Chef, Location: Brooks, CA - 95606
Dec 13, 2019
Full time
Summary Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work with front of the house management to insure smooth operations and high quality guest service. Essential Duties and Responsibilities include the following. Other duties may be assigned. Promote Cache Creek Casino Resort in a positive manner. Manage by shift Culinary Staff in restaurant. Coach and counsel staff as required. Execute menu as prescribes by recipe standards. Manage portion control and FIFO of all food product. Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas. Expedite line and observe plates leaving kitchen. Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions. Supervisory Responsibilities Directly supervises 12-15 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and/or Experience High School diploma required. One to two years of Culinary school or ACF approved apprenticeship program. One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef. One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Age Requirement Must be at least 21 years of age. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations Cache Creek Casino Tribal Gaming License. Sanitation Certificate Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud. PandoLogic. Keywords: Sous Chef, Location: Brooks, CA - 95606
LOCATION: Sears Centre - Hoffman Estates, IL As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. Operations · Execute menus in accordance to brand standards · Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walk throughs in culinary areas for each event Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy Restaurants guidelines · Conducts regular scheduled meetings to ensure lines of communication are open between management and team members · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary · Mentors Sous Chefs to improve their skills and leadership abilities Here is the kind of Executive Sous Chef we are looking for: Five (5) + years of culinary experience High volume, complex foodservice operations experience Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage up and down. Ability to work 60 + hours per week and extended hours (as needed). Willingness to work a flexible schedule, including days, evening, weekends and holidays. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Dec 13, 2019
Full time
LOCATION: Sears Centre - Hoffman Estates, IL As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. Operations · Execute menus in accordance to brand standards · Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walk throughs in culinary areas for each event Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy Restaurants guidelines · Conducts regular scheduled meetings to ensure lines of communication are open between management and team members · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary · Mentors Sous Chefs to improve their skills and leadership abilities Here is the kind of Executive Sous Chef we are looking for: Five (5) + years of culinary experience High volume, complex foodservice operations experience Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage up and down. Ability to work 60 + hours per week and extended hours (as needed). Willingness to work a flexible schedule, including days, evening, weekends and holidays. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Belmont Village, L.P
Downtown Los Angeles, Los Angeles, CA, USA
Performs multi-functional duties related to supervision, food preparation, set-up, service and clean-up. Assists in training new kitchen staff. ESSENTIAL FUNCTIONS Supervises kitchen and dining room staff in absence of supervisor. Supervises food production in the absence of supervisor. Prepares food daily as outlined on the Food Production Worksheet from the Menu Cycle. Prepares meals and daily specials on designated days and shifts following recipes and production guidelines. Prepares meals and a-la-carte menu items. SUPERVISORY REQUIREMENTS In absence of Chef Manager, supervises kitchen staff cooks, dishwasher, etc.) MINIMUM QUALIFICATIONS High School diploma or equivalent Proficient in verbal and written English Minimum one year volume cooking experience Interest in working with older population Ability to work early morning or evening shifts Must successfully complete: TB skin test or chest x-ray State fingerprint and FBI background check Health Screening for this position Basic First Aid training TB skin test or chest x-ray State fingerprint and FBI background check Health Screening for this position Basic First Aid training PREFERENCES More than one year volume cooking experience preferable of the a-la-carte or banquet nature Certificate in food management or equivalent Demonstrated ability to be flexible/ participate in team work Supervisory experience Experience working with older population Secondary education in Food Management or Culinary Arts PC skills Belmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, short-term disability, long-term disability, life insurance, PTO and 401(k) savings. Belmont Village Senior Living is an EOE/Drug Free work place.
Dec 13, 2019
Full time
Performs multi-functional duties related to supervision, food preparation, set-up, service and clean-up. Assists in training new kitchen staff. ESSENTIAL FUNCTIONS Supervises kitchen and dining room staff in absence of supervisor. Supervises food production in the absence of supervisor. Prepares food daily as outlined on the Food Production Worksheet from the Menu Cycle. Prepares meals and daily specials on designated days and shifts following recipes and production guidelines. Prepares meals and a-la-carte menu items. SUPERVISORY REQUIREMENTS In absence of Chef Manager, supervises kitchen staff cooks, dishwasher, etc.) MINIMUM QUALIFICATIONS High School diploma or equivalent Proficient in verbal and written English Minimum one year volume cooking experience Interest in working with older population Ability to work early morning or evening shifts Must successfully complete: TB skin test or chest x-ray State fingerprint and FBI background check Health Screening for this position Basic First Aid training TB skin test or chest x-ray State fingerprint and FBI background check Health Screening for this position Basic First Aid training PREFERENCES More than one year volume cooking experience preferable of the a-la-carte or banquet nature Certificate in food management or equivalent Demonstrated ability to be flexible/ participate in team work Supervisory experience Experience working with older population Secondary education in Food Management or Culinary Arts PC skills Belmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, short-term disability, long-term disability, life insurance, PTO and 401(k) savings. Belmont Village Senior Living is an EOE/Drug Free work place.
About Momofuku Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Washington D.C., Sydney, Toronto, Las Vegas, and Los Angeles; a casual chicken spot (Fuku); and a bakery (Milk Bar), established by award-winning pastry chef Christina Tosi. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. About Bar Wayō Bar Wayō is a new bar from Momofuku featuring seasonal cocktails, beer, and wine and a menu of snacks and dishes that complement the drinks. Wayo is informed by the concept of wayo secchu, Japanese for the compromise between East and West. The Junior Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. They will have the opportunity to learn skill sets such as mentoring staff and additional technical skills along with creating new dishes with the Chefs. Under the supervision and guidance of the Executive Chef, Chef de Cuisine, and Sous Chefs, the Jr Sous will learn and refine their own mentoring style, understand and facilitate training, and discipline staff (line cooks, prep cooks, etc.). Responsibilities Monitor and ensure that standard kitchen operating procedures are met Supervise all kitchen employees, assisting management in the training, mentoring, and disciplining of staff Support and manage prep for service Oversee the line during service while monitoring cooks' progress and flow of service Working with the Back-of-House (BOH) Management team on menu creations and daily specials Support staffing needs for BOH open positions Send daily service reports, reservations logs, and HR related processes such as new hire paperwork and worker's compensation/accident reports Manage inventory and costs with the Finance department Skills & Requirements 3+ years of related (high volume) experience required Experience with back of house administrative and managerial duties a must Proficient in Microsoft Word and Excel Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. What's in it for you? We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Dec 13, 2019
Full time
About Momofuku Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Washington D.C., Sydney, Toronto, Las Vegas, and Los Angeles; a casual chicken spot (Fuku); and a bakery (Milk Bar), established by award-winning pastry chef Christina Tosi. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. About Bar Wayō Bar Wayō is a new bar from Momofuku featuring seasonal cocktails, beer, and wine and a menu of snacks and dishes that complement the drinks. Wayo is informed by the concept of wayo secchu, Japanese for the compromise between East and West. The Junior Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. They will have the opportunity to learn skill sets such as mentoring staff and additional technical skills along with creating new dishes with the Chefs. Under the supervision and guidance of the Executive Chef, Chef de Cuisine, and Sous Chefs, the Jr Sous will learn and refine their own mentoring style, understand and facilitate training, and discipline staff (line cooks, prep cooks, etc.). Responsibilities Monitor and ensure that standard kitchen operating procedures are met Supervise all kitchen employees, assisting management in the training, mentoring, and disciplining of staff Support and manage prep for service Oversee the line during service while monitoring cooks' progress and flow of service Working with the Back-of-House (BOH) Management team on menu creations and daily specials Support staffing needs for BOH open positions Send daily service reports, reservations logs, and HR related processes such as new hire paperwork and worker's compensation/accident reports Manage inventory and costs with the Finance department Skills & Requirements 3+ years of related (high volume) experience required Experience with back of house administrative and managerial duties a must Proficient in Microsoft Word and Excel Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. What's in it for you? We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
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.
Dec 13, 2019
Full time
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.
Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Dec 13, 2019
Full time
Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
The Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Sous Chef will be primarily responsible for preparing food that results in high quality of taste and appearance to satisfy guests and maximize food revenues. Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste. DUTIES Ensure the high quality of our food product Assist Executive Chef to elaborate the menus for all outlets Be a leader on the line Perform and track all inventories, assist with purchasing of all supplies Responsible for the orientation and training of new employees Train all new employees on our menus and assist in the ongoing training of all kitchen employees. Monitor employee appearance. Assist in promoting teamwork and employee morale. Responsible for preparation of timecards and bi-weekly payroll Assist in ensuring coordination and communication between the kitchen and other hotel departments Report all deficiencies and problems in the operation and employee morale to the department head Ensure all Health and Safety guidelines and policies are followed Assist in the recruitment and hiring of new personnel Responsible for overseeing the daily operation of the department Perform employee evaluations and reviews as needed Ensure all kitchen equipment and tools are stored in a clean and orderly manner Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown Operate and maintain all standard kitchen cooking equipment including, grill, fryer, flattop, and broiler Maintain cleanliness in assigned station and/or station Communicate with Executive Chef and service staff to maintain service efficiency and guest satisfaction Ensure product presentation, quality and cook time are in accordance with Clevelander standards Practice sanitary and safe food handling by properly following health department regulations Adapt food menu items to customers preferences Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company asset Welcome and acknowledge all guests according to Grand Beach Hotel standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation Speak with others using clear and professional language Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Consistently maintain a positive attitude Encourage a positive attitude among Team Members Anticipate needs, demonstrating sensitivity and responsiveness, ensuring complete satisfaction Perform all duties in a timely and professional manner Maintain behavior consistent with sexual harassment/hostile work environment policy dictated in the Team Member handbook Reports to work as scheduled, in proper uniform, in accordance with the company's personal appearance standards Applies excellent guest relations skills when interacting with guests Observes hotel telephone etiquette, message, and call handling procedures QUALIFICATIONS Two+ years of post high school education, culinary education is desirable Five+ years of employment in a related position. Hotel experience preferred Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work as part of a dynamic team to consistently deliver a quality product Required to complete a Food Handlers Certification course Must be able to work well under pressure Must be able to stand for longer than 8 hours Must be able to speak, hear and see Must have English language skills to clearly communicate verbally with supervisors and co-workers and from time-time with our members and their guests Prior culinary experience and knowledge of hospitality industry dining is a plus Tolerance of all cultures Able to work a flexible schedule, including weekends and holidays
Dec 13, 2019
Full time
The Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Sous Chef will be primarily responsible for preparing food that results in high quality of taste and appearance to satisfy guests and maximize food revenues. Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste. DUTIES Ensure the high quality of our food product Assist Executive Chef to elaborate the menus for all outlets Be a leader on the line Perform and track all inventories, assist with purchasing of all supplies Responsible for the orientation and training of new employees Train all new employees on our menus and assist in the ongoing training of all kitchen employees. Monitor employee appearance. Assist in promoting teamwork and employee morale. Responsible for preparation of timecards and bi-weekly payroll Assist in ensuring coordination and communication between the kitchen and other hotel departments Report all deficiencies and problems in the operation and employee morale to the department head Ensure all Health and Safety guidelines and policies are followed Assist in the recruitment and hiring of new personnel Responsible for overseeing the daily operation of the department Perform employee evaluations and reviews as needed Ensure all kitchen equipment and tools are stored in a clean and orderly manner Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown Operate and maintain all standard kitchen cooking equipment including, grill, fryer, flattop, and broiler Maintain cleanliness in assigned station and/or station Communicate with Executive Chef and service staff to maintain service efficiency and guest satisfaction Ensure product presentation, quality and cook time are in accordance with Clevelander standards Practice sanitary and safe food handling by properly following health department regulations Adapt food menu items to customers preferences Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company asset Welcome and acknowledge all guests according to Grand Beach Hotel standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation Speak with others using clear and professional language Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Consistently maintain a positive attitude Encourage a positive attitude among Team Members Anticipate needs, demonstrating sensitivity and responsiveness, ensuring complete satisfaction Perform all duties in a timely and professional manner Maintain behavior consistent with sexual harassment/hostile work environment policy dictated in the Team Member handbook Reports to work as scheduled, in proper uniform, in accordance with the company's personal appearance standards Applies excellent guest relations skills when interacting with guests Observes hotel telephone etiquette, message, and call handling procedures QUALIFICATIONS Two+ years of post high school education, culinary education is desirable Five+ years of employment in a related position. Hotel experience preferred Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work as part of a dynamic team to consistently deliver a quality product Required to complete a Food Handlers Certification course Must be able to work well under pressure Must be able to stand for longer than 8 hours Must be able to speak, hear and see Must have English language skills to clearly communicate verbally with supervisors and co-workers and from time-time with our members and their guests Prior culinary experience and knowledge of hospitality industry dining is a plus Tolerance of all cultures Able to work a flexible schedule, including weekends and holidays
Responsibilities : Imagine the possibilities! You will ensure consistent production and excellent presentation of well-prepared, flavorful food in which to deliver upon exceptional guest service. You will provide leadership, support, motivation and development of cast members creating a positive environment that encourages ownership and accountability. Assist in the creation and development of unique food offerings that provide our guest with a variety of selections. Ensure operational compliance to the Walt Disney Parks & Resorts standards in food safety and loss prevention and adherence to the State of Hawaii Departments governing food safety standards. Maintain strong partnerships with the front of house food and beverage and catering teams, as well as the rest of the resort. Basic Qualifications: Minimum of five years of culinary experience or culinary degree with three years related experience Minimum of two years of culinary management experience Understand and demonstrate fundamentals of cooking Ability to build effective relationships Proven computer skills Demonstrated ability to work, develop, motivate and coach a diverse cast Demonstrated good organizational and time management skills Ability to work in a rapidly changing environment Preferred Qualifications: Minimum 2 years banquets/event management experience Previous experience in table service and quick service restaurants Knowledgeable of industry trends and practical business applications Demonstrated creativity Demonstrated high energy level Attained Food Safety Certification Current or previous experience in Hawaii Multi-lingual Required Education High school diploma or equivalent Preferred Education Associate degree in Culinary Arts or applicable apprenticeship About Aulani, A Disney Resort & Spa: Combining the natural beauty and spirit of the Hawaiian islands with a touch of Disney magic, Aulani, a Disney Resort & Spa embraces and celebrates Hawaiian culture and storytelling. Situated on 21 acres of oceanfront property on the island of O'ahu, the resort was uniquely designed for families to discover the culture, history and traditions of Hawai'i against a backdrop of blue skies and beautiful views. Cast members are integral to bringing these stories of Hawai'i to life, while upholding Disney's renowned service and enchanting entertainment offerings. About The Walt Disney Company: The Walt Disney Company, together with its subsidiaries and affiliates, is a leading diversified international family entertainment and media enterprise with the following business segments: media networks, parks and resorts, studio entertainment, consumer products and interactive media. From humble beginnings as a cartoon studio in the 1920s to its preeminent name in the entertainment industry today, Disney proudly continues its legacy of creating world-class stories and experiences for every member of the family. Disney's stories, characters and experiences reach consumers and guests from every corner of the globe. With operations in more than 40 countries, our employees and cast members work together to create entertainment experiences that are both universally and locally cherished. This position is with Disney Vacation Club Hawaii Management Company, LLC, which is part of a business segment we call Aulani, A Disney Resort & Spa. Disney Vacation Club Hawaii Management Company, LLC is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. Disney fosters a business culture where ideas and decisions from all people help us grow, innovate, create the best stories and be relevant in a rapidly changing world.
Dec 13, 2019
Full time
Responsibilities : Imagine the possibilities! You will ensure consistent production and excellent presentation of well-prepared, flavorful food in which to deliver upon exceptional guest service. You will provide leadership, support, motivation and development of cast members creating a positive environment that encourages ownership and accountability. Assist in the creation and development of unique food offerings that provide our guest with a variety of selections. Ensure operational compliance to the Walt Disney Parks & Resorts standards in food safety and loss prevention and adherence to the State of Hawaii Departments governing food safety standards. Maintain strong partnerships with the front of house food and beverage and catering teams, as well as the rest of the resort. Basic Qualifications: Minimum of five years of culinary experience or culinary degree with three years related experience Minimum of two years of culinary management experience Understand and demonstrate fundamentals of cooking Ability to build effective relationships Proven computer skills Demonstrated ability to work, develop, motivate and coach a diverse cast Demonstrated good organizational and time management skills Ability to work in a rapidly changing environment Preferred Qualifications: Minimum 2 years banquets/event management experience Previous experience in table service and quick service restaurants Knowledgeable of industry trends and practical business applications Demonstrated creativity Demonstrated high energy level Attained Food Safety Certification Current or previous experience in Hawaii Multi-lingual Required Education High school diploma or equivalent Preferred Education Associate degree in Culinary Arts or applicable apprenticeship About Aulani, A Disney Resort & Spa: Combining the natural beauty and spirit of the Hawaiian islands with a touch of Disney magic, Aulani, a Disney Resort & Spa embraces and celebrates Hawaiian culture and storytelling. Situated on 21 acres of oceanfront property on the island of O'ahu, the resort was uniquely designed for families to discover the culture, history and traditions of Hawai'i against a backdrop of blue skies and beautiful views. Cast members are integral to bringing these stories of Hawai'i to life, while upholding Disney's renowned service and enchanting entertainment offerings. About The Walt Disney Company: The Walt Disney Company, together with its subsidiaries and affiliates, is a leading diversified international family entertainment and media enterprise with the following business segments: media networks, parks and resorts, studio entertainment, consumer products and interactive media. From humble beginnings as a cartoon studio in the 1920s to its preeminent name in the entertainment industry today, Disney proudly continues its legacy of creating world-class stories and experiences for every member of the family. Disney's stories, characters and experiences reach consumers and guests from every corner of the globe. With operations in more than 40 countries, our employees and cast members work together to create entertainment experiences that are both universally and locally cherished. This position is with Disney Vacation Club Hawaii Management Company, LLC, which is part of a business segment we call Aulani, A Disney Resort & Spa. Disney Vacation Club Hawaii Management Company, LLC is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. Disney fosters a business culture where ideas and decisions from all people help us grow, innovate, create the best stories and be relevant in a rapidly changing world.
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.)
Dec 13, 2019
Full time
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.)
NEW WAGE! $56K+ TO START This position is responsible for providing?superior guest service to patrons of the casino by ensuring the food produced is of exceptional quality. Duties include training?new employees, cooking?on the line and demonstrates excellent communications skills while delegating food orders and duties to staff. Also Assists Kitchen Manager with duties and serves as back-up when necessary ensuring all sanitation procedures are followed in accordance with established policies. Performs additional job duties as assigned by the department manager.? Requirements Experience: High School Diploma or GED equivalent required Culinary school background (preferred) Experience & Requirements: Must have at least two years cooking experience in a dinner house Experience in fish filleting, cutting, sauteing, grilling, steaming?and making a variety of sauces Must be fast and able to handle up to thirty-five orders at a time if necessary? Must have good communication skills with the patience and ability to train others Must have valid Washington State?food handler?s card Physical Requirements: Must be able to stand for longer than 8 hours The ability to lift up to 40 pounds Mobility to climb stairs on a routine basis Must be able to tolerate a smoke filled environment Additional Requirements: Must be able to pass a pre-employment drug screen Upon offer must obtain Class IIIA Gaming License ($273 - 355) Must be able to work all scheduled shifts to include day, swing, graveyard and holidays
Dec 13, 2019
NEW WAGE! $56K+ TO START This position is responsible for providing?superior guest service to patrons of the casino by ensuring the food produced is of exceptional quality. Duties include training?new employees, cooking?on the line and demonstrates excellent communications skills while delegating food orders and duties to staff. Also Assists Kitchen Manager with duties and serves as back-up when necessary ensuring all sanitation procedures are followed in accordance with established policies. Performs additional job duties as assigned by the department manager.? Requirements Experience: High School Diploma or GED equivalent required Culinary school background (preferred) Experience & Requirements: Must have at least two years cooking experience in a dinner house Experience in fish filleting, cutting, sauteing, grilling, steaming?and making a variety of sauces Must be fast and able to handle up to thirty-five orders at a time if necessary? Must have good communication skills with the patience and ability to train others Must have valid Washington State?food handler?s card Physical Requirements: Must be able to stand for longer than 8 hours The ability to lift up to 40 pounds Mobility to climb stairs on a routine basis Must be able to tolerate a smoke filled environment Additional Requirements: Must be able to pass a pre-employment drug screen Upon offer must obtain Class IIIA Gaming License ($273 - 355) Must be able to work all scheduled shifts to include day, swing, graveyard and holidays
Reports to: Executive Chef Direct Reports: Restaurant Team Members Job Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: ??? Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environment ??? Ensuring team members and managers adhere to established policies and procedures ??? Assisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUIT ??? Training all new Team Members using TG Training Certification Process ??? Ensuring Training Checklists are completed, uploaded and that Learning Platform trainings are complete ??? Enforcing safe work behaviors to maintain a safe environment for both guests and Team Members ??? Observing/ assisting in progressive discipline and performance evaluations ??? Assisting Managers with running shifts with the ability to run the restaurant without supervision ??? Assisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentation ??? Demonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items ??? Supervising restaurant opening and closing procedures ??? Assisting in daily catering orders ??? Creating daily prep list ??? Creating/ assisting in creating daily Specials per standard ??? Completing daily time edits ??? Placing Fish and Produce orders ??? Assisting with period end inventory, sanitation, food cost and food execution ??? Conducting line checks and overseeing kitchen checklists ??? Managing open repair items in R&M Platform ??? Assisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are: ??? Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurant ??? Demonstrated leadership skills, including coaching, directing and motivating a team ??? Solid base knowledge of culinary technique and its practical application ??? Must enjoy and be able to succeed in a fast-paced and high stress work environment ??? Customer service focused and solution oriented ??? Ability to work a flexible schedule based on restaurant needs ??? Commitment to continuing culinary development in both technique and perspective ??? Proficient in MS Office, Google Docs and Aloha Point of Sale ??? Proficiency in CTUIT, UltiPro and PeopleMatter is a plus ??? Excellent written and verbal communication with a positive and outgoing personality ??? Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: ??? Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis ??? Repetitive forward bend of head/neck ??? Some bending/kneeling/stooping/twisting/reaching required ??? Some repetitive motion and force required ??? Must be able to stand/walk for long periods of time (not all at one time) ??? Must be able to work in a stationary, seated position as needed (not all at one time) ??? Must be able to work in a hot kitchen environment ??? Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests ??? Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V
Dec 13, 2019
Reports to: Executive Chef Direct Reports: Restaurant Team Members Job Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: ??? Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environment ??? Ensuring team members and managers adhere to established policies and procedures ??? Assisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUIT ??? Training all new Team Members using TG Training Certification Process ??? Ensuring Training Checklists are completed, uploaded and that Learning Platform trainings are complete ??? Enforcing safe work behaviors to maintain a safe environment for both guests and Team Members ??? Observing/ assisting in progressive discipline and performance evaluations ??? Assisting Managers with running shifts with the ability to run the restaurant without supervision ??? Assisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentation ??? Demonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items ??? Supervising restaurant opening and closing procedures ??? Assisting in daily catering orders ??? Creating daily prep list ??? Creating/ assisting in creating daily Specials per standard ??? Completing daily time edits ??? Placing Fish and Produce orders ??? Assisting with period end inventory, sanitation, food cost and food execution ??? Conducting line checks and overseeing kitchen checklists ??? Managing open repair items in R&M Platform ??? Assisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are: ??? Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurant ??? Demonstrated leadership skills, including coaching, directing and motivating a team ??? Solid base knowledge of culinary technique and its practical application ??? Must enjoy and be able to succeed in a fast-paced and high stress work environment ??? Customer service focused and solution oriented ??? Ability to work a flexible schedule based on restaurant needs ??? Commitment to continuing culinary development in both technique and perspective ??? Proficient in MS Office, Google Docs and Aloha Point of Sale ??? Proficiency in CTUIT, UltiPro and PeopleMatter is a plus ??? Excellent written and verbal communication with a positive and outgoing personality ??? Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: ??? Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis ??? Repetitive forward bend of head/neck ??? Some bending/kneeling/stooping/twisting/reaching required ??? Some repetitive motion and force required ??? Must be able to stand/walk for long periods of time (not all at one time) ??? Must be able to work in a stationary, seated position as needed (not all at one time) ??? Must be able to work in a hot kitchen environment ??? Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests ??? Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V
Delaware North Companies, Inc
East Rutherford, NJ, USA
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
Dec 13, 2019
Full time
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
Sodexo is currently seeking a Sous Chef to join one of our Corporate Services accounts, Unilever North American HQ Office in Englewood Cliffs, New Jersey. We are seeking pationate candidates with a strong background in culinary, catering and retail experience, and a strong financial acumen. This individual will report directly into an Executive Chef and supervise 15 Sodexo frontline (hourly) union employees. This Sous Chef will oversee roughly $4M in annual managed volume and oversee two buildings with one cafe and catering and two grab and go programs. The S ous Chef assists the Executive Chef with planning daily meals and catering events including methods, timetables and costs fo support client and Sodexo strategic plan. Establishes production levels and inventory controls. Exhibits proficiency in knowledge of food, equipment and food products, safety and sanitation. Demonstrates exemplary customer service skills. Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalent Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Dec 13, 2019
Full time
Sodexo is currently seeking a Sous Chef to join one of our Corporate Services accounts, Unilever North American HQ Office in Englewood Cliffs, New Jersey. We are seeking pationate candidates with a strong background in culinary, catering and retail experience, and a strong financial acumen. This individual will report directly into an Executive Chef and supervise 15 Sodexo frontline (hourly) union employees. This Sous Chef will oversee roughly $4M in annual managed volume and oversee two buildings with one cafe and catering and two grab and go programs. The S ous Chef assists the Executive Chef with planning daily meals and catering events including methods, timetables and costs fo support client and Sodexo strategic plan. Establishes production levels and inventory controls. Exhibits proficiency in knowledge of food, equipment and food products, safety and sanitation. Demonstrates exemplary customer service skills. Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalent Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms. Responsibilities Responsible for the quality and the variety of all food being served on the shift Enhance the overall knowledge and team spirit of the kitchen staff Hire, train, supervise, and/or terminate employees when needed Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)
Dec 13, 2019
Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms. Responsibilities Responsible for the quality and the variety of all food being served on the shift Enhance the overall knowledge and team spirit of the kitchen staff Hire, train, supervise, and/or terminate employees when needed Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)
Sodexo Senior Living is changing the way society sees Senior Living, one resident at a time, we are currently seeking a talented Sous Chef to join our team at Bridgewater Retirement Community in Bridgewater, VA . This is a 350 Resident Continuing Care Retirement Community located in the Harrisonburg Metro area in the heart of the Shenandoah Valley. We are looking for candidates who will: assist in the management of the daily culinary operations; have the ability and willingness to develop and train frontline employees; manage food safety, controls and compliance; will be respnsible for ordering, inventory, food management and kitchen clenliness; have a passion for food; The ideal candidate has: a strong culinary background; excellent communication skills with the ability to maintain the highest of standards and implements company policies; strong training skills. If this sounds like an opportunity that interests you, we invite you to apply ! Sodexo is social; we invite you to interact with us on the following social media platforms, or our Career Center blog! LinkedIn: Career Center Blog: Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalent Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Dec 13, 2019
Full time
Sodexo Senior Living is changing the way society sees Senior Living, one resident at a time, we are currently seeking a talented Sous Chef to join our team at Bridgewater Retirement Community in Bridgewater, VA . This is a 350 Resident Continuing Care Retirement Community located in the Harrisonburg Metro area in the heart of the Shenandoah Valley. We are looking for candidates who will: assist in the management of the daily culinary operations; have the ability and willingness to develop and train frontline employees; manage food safety, controls and compliance; will be respnsible for ordering, inventory, food management and kitchen clenliness; have a passion for food; The ideal candidate has: a strong culinary background; excellent communication skills with the ability to maintain the highest of standards and implements company policies; strong training skills. If this sounds like an opportunity that interests you, we invite you to apply ! Sodexo is social; we invite you to interact with us on the following social media platforms, or our Career Center blog! LinkedIn: Career Center Blog: Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalent Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Overview This position is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial responsibility. Essential Responsibilities Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Assists in the ordering of supplies needed. Assist the Executive Chef in interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition. Mainly oversees the Providence Room kitchen. Other tasks as assigned by department manager. Job Qualifications Education: High school diploma or GED equivalency. Verification of college or university program certificate; or 2-4 years related experience and/or training; or comparable combination of education and experience. Must be Kansas City Liquor licensed. Experience : At least 5 years in food and beverage restaurant management required. Food Service Sanitation certification. Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. Considerable skill in math and algebraic equations using percentages. Ability to access and accurately input information using a moderately complex computer system. Knowledge of Microsoft applications such as Word and Excel. Interaction: Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. Ability to work under pressure and deal with stressful situations during busy periods.
Dec 13, 2019
Full time
Job Overview This position is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial responsibility. Essential Responsibilities Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Assists in the ordering of supplies needed. Assist the Executive Chef in interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition. Mainly oversees the Providence Room kitchen. Other tasks as assigned by department manager. Job Qualifications Education: High school diploma or GED equivalency. Verification of college or university program certificate; or 2-4 years related experience and/or training; or comparable combination of education and experience. Must be Kansas City Liquor licensed. Experience : At least 5 years in food and beverage restaurant management required. Food Service Sanitation certification. Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. Considerable skill in math and algebraic equations using percentages. Ability to access and accurately input information using a moderately complex computer system. Knowledge of Microsoft applications such as Word and Excel. Interaction: Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. Ability to work under pressure and deal with stressful situations during busy periods.
Our Exciting Work Environment Hockeytown Cafe was created by Red Wings owner Mike Ilitch as a tribute to one of the most accomplished teams in the NHL, offering great food and a fun atmosphere in the heart of The District Detroit. This café is right on Woodward close to Comerica Park, Little Caesars Arena and Ford Field. In the middle of all the sports action! Sportservice will provide food and beverage service to this three story restaurant with indoor and outdoor seating. Please visit for details. 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 Assist in hiring, development, training and mentoring of staff and act as a resource to them. Coach, counsel and assist in conducting performance evaluations of production team. Recommend or conduct disciplinary action, including termination, of production team when necessary according to company standards. Assist in developing training and trailing programs for production team. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team. Attend and participate in all scheduled meetings and training sessions. Follow proper time-keeping policies and procedures. Know and follow all company emergency and safety procedures. Qualifications Prior food production supervisory/management experience. Excellent volume cooking skills, presentation skills and palette. Experience in quality-oriented restaurant or hotel. Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds. Proficient computer skills in Word, Excel, and the kitchen computer production system. Excellent communication skills (written and oral) and good listening skills. Ability to handle many tasks at once and effectiveness in a fast-paced work environment. Thoroughness, attention to details, and excellent organizational skills. Good decision-making and ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients and vendors if necessary. Ability to work flexible schedule to accommodate business levels. ACF Certification preferred, must obtain within the first 2 years of employment. Who We Are 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 and grow with us. 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
Dec 13, 2019
Full time
Our Exciting Work Environment Hockeytown Cafe was created by Red Wings owner Mike Ilitch as a tribute to one of the most accomplished teams in the NHL, offering great food and a fun atmosphere in the heart of The District Detroit. This café is right on Woodward close to Comerica Park, Little Caesars Arena and Ford Field. In the middle of all the sports action! Sportservice will provide food and beverage service to this three story restaurant with indoor and outdoor seating. Please visit for details. 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 Assist in hiring, development, training and mentoring of staff and act as a resource to them. Coach, counsel and assist in conducting performance evaluations of production team. Recommend or conduct disciplinary action, including termination, of production team when necessary according to company standards. Assist in developing training and trailing programs for production team. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team. Attend and participate in all scheduled meetings and training sessions. Follow proper time-keeping policies and procedures. Know and follow all company emergency and safety procedures. Qualifications Prior food production supervisory/management experience. Excellent volume cooking skills, presentation skills and palette. Experience in quality-oriented restaurant or hotel. Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds. Proficient computer skills in Word, Excel, and the kitchen computer production system. Excellent communication skills (written and oral) and good listening skills. Ability to handle many tasks at once and effectiveness in a fast-paced work environment. Thoroughness, attention to details, and excellent organizational skills. Good decision-making and ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients and vendors if necessary. Ability to work flexible schedule to accommodate business levels. ACF Certification preferred, must obtain within the first 2 years of employment. Who We Are 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 and grow with us. 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
Sodexo currently has a job opportunity for a SOUS CHEF to join our healthcare Food Service team at Memorial Hermann Hospital - Texas Medical Center, a 985-bed facility located in Houston, TX. This position will be responsible for assisting with food production for patient dining, retail dining and catering. Looking for someone with strong culinary skills. Is this opportunity right for you? Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. We are looking for candidates who will: manage the daily food production including production; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food safety, controls and compliance; have high expectations for customer service and quality of food; have the ability and willingness to develop and train frontline employees; have a passion for food; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has: a strong culinary background; excellent communication skills with the ability to maintain the highest of standards and implements company policies; previous experience working in a high volume facility; and strong management skills. Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day. Apply Now! Are you ready to start your Sodexo career? Apply now! Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalent Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Dec 13, 2019
Full time
Sodexo currently has a job opportunity for a SOUS CHEF to join our healthcare Food Service team at Memorial Hermann Hospital - Texas Medical Center, a 985-bed facility located in Houston, TX. This position will be responsible for assisting with food production for patient dining, retail dining and catering. Looking for someone with strong culinary skills. Is this opportunity right for you? Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. We are looking for candidates who will: manage the daily food production including production; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food safety, controls and compliance; have high expectations for customer service and quality of food; have the ability and willingness to develop and train frontline employees; have a passion for food; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has: a strong culinary background; excellent communication skills with the ability to maintain the highest of standards and implements company policies; previous experience working in a high volume facility; and strong management skills. Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day. Apply Now! Are you ready to start your Sodexo career? Apply now! Leads food preparation at one station of a foodservice operation (i.e., salads, soups). May supervise less than two full time employees. Basic Education Requirement - High School Diploma, GED or equivalent Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
