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We have an opening for a SOUS CHEF position. Location : Dominion Energy - 600 E. Canal Street. Richmond, VA 23219. Note: online applications accepted only. Schedule : Monday through Friday, 6:00am - 4:00pm; evenings and weekends as necessary. Requirement : Strong customer service skills required as this is a customer-facing position. The sous chef will manage 10+ employees. 2+ years of supervisory experience required. A culinary arts degree is preferred. Must have good computer skills. Reports to: Executive Chef Grade: 11 We are excited to announce the launch of our new pre-recorded video interviewing technology to fast track your career with our award-winning organization! When you submit a job application, you will be invited to participate in a short video introduction. Click here to get a sneak peek preview! If you have a positive attitude and a love for learning, you may be interested in joining our team. Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Full time associates at Eurest are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 313744 SALARIED EXEMPT

Summary: Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties. Essential Duties and Responsibilities include the following. Other duties may be assigned. Assist the Area Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Help train culinary staff on an ongoing basis. Ensure consistency of products, both quality and quantity, follow recipes to ensure profit margins. Practice consistent and fair departmental rules. Reduce turnover and establish a pleasant work environment. Continually evaluate products and help Area Chef to make changes as needed. Ensure that all employees are aware of the safe operation of all kitchen equipment, cleaning procedures, and the location of the MSDS book. Check all coolers and refrigerators on a daily basis for proper product rotation to avoid spoilage of products and over/under ordering. Assist in the daily productivity/operation of the restaurant. Assumes responsibility for kitchen in absence of Area Chef. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Experience: Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. Language Ability: 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. Math Ability: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basi algebra and geometry. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: E-mail, Inventory, Database software Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the Tavern Kitchen.Is responsible for the overall direction, coordination, and evaluation of these units.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. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is regularly exposed to extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold.The noise level in the environment is loud. 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 this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk; reach with hands and arms and taste or smell. The employee is frequently required to lift up to 10 pounds; up to 25 pounds and up to 50 pounds. The employee is occasionally required to lift up to 100 pounds. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. Other details Pay Type Hourly Travel Required No

Job Description Trevi has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - Las Vegas, NV Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in am upscale/fine dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 24850BR City Las Vegas State Nevada Concept / Brand Trevi

Overview Topgolf is flat out FUN! We embrace our core values of: Fun, One Team, Excellence, Edgy Spirit and Caring. Topgolf welcomes millions of visitors to our sites each year so get ready for super-high volume, great energy, incredible career path opportunities and having a blast while you lead the best teams in the industry - that's Topgolf! Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Key Responsibilities Assist the Executive Chef in creating and maintaining the Topgolf Culinary Experience; it's famous and fantastic!! Support the Executive Chef in the training, mentoring, development and management of the kitchen staff and supervise/coordinate all related culinary activities; Estimate food consumption, Monitor inventory and purchase product as needed; Maintain food and labor costs according to budget; Assist in the selection and development of recipes, standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards; Help to plan and price menus; Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen. Assist the Executive Chef to supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Key Qualifications 5+ years in a Culinary Management role, required. Must have the ability to manage in a diverse environment with focus on food quality and customer service is essential to success in this role. Must have previous experience with inventory and labor cost. Demonstrated experience with cooking, menu development and pricing. Experience participating in the development of culinary team, strongly preferred. Ability to lift up to 50 pounds and stand or walk for extended periods of time

Job Description Exceed our customers' evolving expectations by preparing the freshest quality product while providing World Class customer service and a pleasant and rewarding shopping experience. Use Engagement and 10 Foot RuleÔ techniques to build relationships, educate our customers, and create sales. Collaborate with management in decision-making, direction and implementation of one or more areas to ensure that operational and sales goals are met. Provide training as needed through product knowledge and expertise. Follow instructions for proper recipe creation. Communicate with vendors regarding product lines and ordering. Receive, prepare, weigh, finish, slice, price, package, merchandise, and stock product as needed. Maintain proper department conditions (e.g., shelf, case, sales floor, backroom, freezer, and cooler, etc.). Maintain inventory and order adequate product as assigned (e.g., in stock position, inventory management, days on hand, shrink). Operate, clean, and maintain equipment/machinery, tools, and workstations. Periodically oversee and direct workflow as assigned. Engage in and encourage continuous improvement through ideas and innovation (e.g., Group Problem SolvingÔ (GPS) and Keep ThinkingÔ). Adhere to all government employment and labor regulations, as well as all Company policies and procedures (e.g., employment laws concerning minors, harassment, discrimination, etc.). Adhere to all government foods safety and sanitation regulations, as well as all Company policies and procedures (e.g., processing, cleaning, culling, coding, rotating, maintaining proper temperatures, etc.). Adhere to all government safety regulations, as well as all Company policies and procedures (e.g., proper use of equipment, cleaning, straightening, sweeping, clearing unsafe conditions, etc.). Adhere to all Company loss prevention policies and procedures (e.g., controlling waste and utilities, damaged goods, reporting theft, etc.). Complete all training requirements by respective due dates. Requirements Previous perishable foods handling and/or preparation experience preferred. Must be Serv Safe certified. Ability to represent A Culture of Caring and The Pursuit of ExcellenceÔ through Big Y's Firm FoundationsÔ (Character, Collaboration, Personal Development, Actions & Results). Ability to demonstrate a passion for food through interactive sales techniques. Willingness to learn and perform other specialist roles throughout the fresh foods area and the store as assigned. Must project a clean and professional appearance. Must be a team player with a positive attitude and businesslike conduct. Ability to operate within company policies, procedures, and standards. Ability to work a flexible schedule in accordance with the needs of the store. Attention to detail, accuracy, ability to prioritize and follow-through. Possess excellent organizational, interpersonal, and communication skills. Ability to learn and utilize computer applications. Must be 18 years of age. Must consent to and pass a pre-employment drug screen and background investigation.

Responsibilities As an employee of Coborn's, Inc., the Sous Chef Apprentice assist the Sous Chef in preparing fresh, delicious, kitchen cuisines. The Sous Chef Apprentice is responsible for providing continuous delivery of exceptional guest service, ensuring superior quality and freshness of all kitchen products, prepares products to be used in recipes, maintaining appropriate product assortment and product levels in the hot case, and understanding all health, safety, and sanitation regulations. Qualifications If you have a passion for preparing, cooking, and eating good food, have experience in preparing foods, and are looking for a position to develop your skills and talents, we want to hear from you! Overview At Coborn's, Inc. we go all out to "Be Remarkable." Our culture celebrates employee ideas and encourages creative innovations. We're growing, learning, and overflowing with energy. In a dynamic atmosphere that welcomes diversity, we are investing in our employees, along with the growth of our company. Join our grocery teams and connect with guests in a fast-paced retail position with advancement opportunities where you are encouraged to shine as you use your guest service skills. If you're friendly and dependable and you like to work with terrific guests, we'd love to talk about an opportunity on our team. If you're friendly and dependable and you like to work with terrific guests, we'd love to talk about an opportunity on our team. employee-owned grocery retailer located in the Midwest Our remarkable employees strive to inspire happiness, healthy living and simplicity one guest at a time. With a vibrant and fun work environment, ongoing opportunities for career growth, and generous benefit packages, Coborn's offers a bright future for all employee owners. Here's a list of some of the many benefits that we offer: Vacation Pay Holiday and Sunday Premium Pay Employee Stock Ownership Plan (ESOP) 401(k) plans Voluntary Benefits Additional benefits available to full time team members Because we value our people and know our employees enjoy shopping our stores, we offer an employee discount on a variety of private brand items when employees use their MORE Rewards account at the checkout of your local Coborn's-owned grocery store. Because we know everyone needs a coffee break to recharge from time to time, employees who work in a store with a coffee shop receive a discount on their purchase! In addition to this list, we also offer flexible scheduling. We understand that many of our employees are trying to juggle school, practice, family time, errands and personal hobbies, all with only about 16 hours of "awake time" in a day. We celebrate a culture of recognition, encouraging employees to recognize and thank one another for remarkable behavior. We even have an app for that! We're always looking for motivated, high-potential employees who want to be part of our next generation of leaders! There are opportunities to grow within our company to positions you may not yet even know exist. Coborn's, Inc. offers a variety of development programs for employees who want to grow their careers with us. opportunities to grow within our company Finally, we believe that building a team of people with different backgrounds, beliefs, experiences and perspectives inspires fresh thinking and opens us up to new possibilities. We are an EEO/AA Employer - All qualified individuals, including minorities, females, veterans and individuals with disabilities are encouraged to apply.

We believe that service starts inside the organization and embrace a concept called "People First." At RH, you will create results with an inspiring team in a creative environment with opportunities for career advancement and enjoy a 50% product discount. RELATED COMPETENCIES PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time EDUCATION/TRAINING Minimum of 2-3 years experience in the Hospitality industry ServeSafe Manager Certified Leadership experience is a plus Willing to learn new and exciting things 21 years or older SCHEDULING REQUIREMENTS This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends and holidays. Travel is a must. BENEFITS Great benefits package with premier medical, dental and vision partners Rewarding paid time-off plans, including vacation, sick time, personal days, company holidays and more Substantial associate discount of 50% off regularly priced RH merchandise and 30% off sale items Access to all RH Members Program benefits, including complimentary design services High-value discounts with respected national vendors, partners and retailers Generous Referral Bonus Program to reward associates for recruiting top talent

Do you rise above the rest in every kitchen you work in? Are you motivated, intelligent, and generally an all around rockstar that puts performance before ego? We are College Chefs, a chef-first company that is highly rated by both our customers AND our employees. Google us. Click Here If you want to create cool from-scratch food and make people happy every day, APPLY NOW. We're looking for classically trained chefs who don't need to be micromanaged and are driven by their passion for food -- not by their ego. This position is highly competitive, we are accepting resumes immediately for Fayetteville, Arkansas. Founded and owned by a classically trained chef, College Chefs began providing creative dining solutions to fraternities and sororities across the Midwest in 2009, and we now service over 60 campuses nationwide. As we grow, we seek to hire chefs that wish to grow with us. We believe in providing our chefs with an outstanding quality of life, based on a set schedule with minimal nights or weekends in most cases, as well as paid vacation breaks so long as you agree to complete the academic year. We are a company of chefs, for chefs, and believe that a balanced lifestyle makes for higher quality product produced by fulfilled, energetic chefs. We also believe in providing our clientele with wholesome, from scratch, relevant food and the peace of mind that comes with guaranteed seamless service from a team of experienced professionals.

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

Start Your Journey With Us At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another - and are driven to make things better. We love what we do, and we give it all we've got - on property and off. When guests stay with us, it's not just a room with a bed that they're buying. It's an experience. We're looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Overview The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Hotel and Casino Sacramento at Fire Mountain food service goals. Responsibilities ESSENTIAL FUNCTIONS: 1. Creates an atmosphere that induces guests to make Hard Rock Hotel and Casino Sacramento at Fire Mountain their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. 2. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. 3. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. 4. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. 5. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. 6. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards. 7. Assists in developing menu changes to ensure variety and food quality. 8. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. 9. Assists Hard Rock Cafe Chef in other kitchen areas on a relief basis as necessary. 10. Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. 11. Perform work regularly and predictably. 12. Attend and participate in meetings, completing follow-up as assigned. 13. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): • Must obtain and maintain a valid drivers and all licenses / certifications per Federal, State, and Gaming/Lottery regulations • Must successfully pass background check. • Must successfully pass drug screening. • Must be twenty-one (21) years of age. KNOWLEDGE OF: • Pertinent federal, state, and local laws, codes, and regulations. • Standard safety and sanitation practices for food and beverage service. • Food, food product, food preparation, etc. • Standard safety and sanitation practices for food and beverage service. • How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. • Complete understanding of kitchen operations. • Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: • Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. • Communicate clearly and concisely, both orally and in writing. • Be flexible to work varying shifts and time schedules as needed. • Deliver programs which create a service level of excellence for internal and external guests. • Communicate effectively with all levels of team members and outside contacts. • Act professionally with a constantly changing internal and external environment. • Monitor and control cash flow and security of assets. • Link scheduling to customer flow. • Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. • Use all tools associated with the position including but not limited to knives, slicers and choppers. • Review and comprehend recipes and other necessary documentation. • Inspect quality of all food items. Additional Details Closing: The Tribal Council gives first preference in all of its employment practices to members of the Enterprise Rancheria Tribe who meet the job requirements.

In 1998, restaurateurs Paul Fleming and Bill Allen opened the first Fleming's Prime Steakhouse & Wine Bar in Newport Beach, California. They created a new kind of steakhouse, one with an atmosphere that was stylish, lively and inviting - an inspired, contemporary evolution of an American classic. From the beginning, Fleming's has always featured the very finest aged prime beef and fresh seafood with service that is both gracious and indulgent. Our award-winning Fleming's 100™, offering 100 premium wines served by the glass, is an industry benchmark. With a menu featuring Small Plates, generous sides, decadent desserts and an innovative Bar Menu, Fleming's has raised the standard of steakhouse dining to a whole new level. Our promise at Fleming's is to make every guest visit a memorable celebration of exceptional food, wine and personalized service. At Fleming's, we are committed to celebrating the diversity that has always been one of the core strengths of our business. We thrive from the special kind of energy that comes when talented Associates with diverse backgrounds, experiences and perspectives achieve success by working hard, working smart and working together in the spirit of Fleming's high standards of excellence. POSITION SUMMARY Responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary personnel by ensuring that all recipes, food preparations and presentations meet the restaurant's specifications and commitment to quality. ESSENTIAL DUTIES Responsibilities include coaching and counseling employees in conjunction with the Chef Partner. Assist in ideation of menu items to be featured on the Chefs Table menu. Ensures that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to all heart of the house associates: line checks, testing, training, recipe adherence, expo management, cook times, etc. Directs and checks the progress of the prep staff, checking for quality and consistency on food preparation. Works side by side with line cooks daily. Supervises the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Checks and balances product inventory from previous day of business, places food and supply orders. Enforces safety and sanitary practices and maintenance for the Kitchen. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; ensures all health inspections meet required state standards. Checks all culinary equipment and sets them up for daily use. Keeps kitchen, dish, and storage areas clean and organized. REQUIREMENTS Experience/Skills: High school diploma or GED required. Culinary certificate preferred, but not required. 2+ years of kitchen experience working in polished casual/fine dining restaurant. ServSafe sanitation certification preferred, but not required.

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

Summary of Responsibilities: Reporting to the Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards Conduct daily shift briefings to kitchen colleagues Ensure all kitchen colleagues are aware of standards & expectations Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback Maintain and enhance the food products through creative menu development and presentation Have full knowledge of all menu items, daily features and promotions Actively interact with guests at tables Balance operational, administrative and Colleague needs Ensure proper staffing and scheduling in accordance to productivity guidelines Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous leadership experience in the culinary field required Diploma Certification in a Culinary discipline an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively with fellow colleagues as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Constant standing and walking throughout shift

The most exciting and innovative restaurant in the US Virgin Islands (Saint Thomas)! As the two top leaders in our kitchen, your mentorship and leadership to the team is fundamental to our success. That, coupled with your passion for food, keen sense of organization and commitment to quality, is just the recipe needed (pun intended ). Qualified candidates should possess a minimum of 5 years proven working experience as a Chef de Cuisine, Sous Chef &/or equivalent kitchen leadership. Planning and directing all aspects of the kitchen including: Responsibilities: Requirements: Please send resumes directly to

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

Job Ad Every P.F. Chang's chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones - conduction, condensation, and convection? Check out this video to learn more! Do you: Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests? Love meaningful work and have a passion for high quality, fresh ingredients? Want to work for a scratch cooking, industry leader with a family atmosphere? Have an interest in learning or perfecting century old wok cooking techniques? Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career? Keep reading to learn more about what it means to live the #pfchangslife ! As a Sous Chef, you will: Lead A Cut Above Kitchen: : Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experience Drive Genuine Excellence : Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards Create an Of Service Culture : Promote a fun and positive family-style work environment Motivate & Mentor : Develop and inspire your culinary team to remain Curious continuing to learn and teach. Boost Financial Performance : Build sales and maximize financial success for your restaurant Inspire Vibrant Hospitality : Ensure guest satisfaction through memorable culinary experiences Job Description Requirements: 2+ years of experience of back of house operations management Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Involvement/understanding of managing inventory, cost of goods and overall control of financials Preferences: Bilingual in English and Spanish Experience working in an upscale scratch kitchen concept Culinary degree or culinary certificate Career Advantages: Expand your culinary experience in wok cooking and kitchen management Comprehensive benefits plan with options for Medical, Dental, Vision and 401K Competitive salary with quarterly bonus opportunity Paid holidays and vacation Clear path for growth and career advancement Meal benefits If this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife !

Company Overview Four Corner's is one of Chicago's leading hospitality groups that owns and operates unique establishments, each thoughtfully created to offer an authentic social experience, approachable fare and superior service. Established in 2001, we have grown from our first neighborhood bar in Lakeview to our current portfolio of 15 venues in Chicago. Over the years, we've evolved our portfolio by partnering with prominent industry entrepreneurs such as the Tao Group, Hogsalt, Boka Restaurant Group, Heisler Hospitality and Hickory Street Capital to cultivate one-of-a-kind venues tailored to the local markets. Job Summary Sous Chef position for a reliable individual looking to expand their culinary skills and grow with us. The Sous Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. The Sous Chef will report to the Executive Chef. Responsibilities and Duties Successful culinary production operation under the direction of the Executive ChefOpportunity to serve as the kitchen head for culinary operations in the absences of Executive ChefStaying up to date on dining trends and new techniquesManage areas of profit, stock, wastage control, hygiene practices and training within the kitchenEnsure all products are prepared in a consistent manner and meet departmental appearance/quality standardsThe ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalismA flexible schedule with the ability to work day, evening and weekend hours as business needs requireEnsures compliance with food handling and sanitation standards​ Desired Skills 3+ years of industry and culinary experience in a similar roleAbility to efficiently identify issues and problem solveCommitment to quality, accuracy, timeliness and resultsAn effective communicator with a positive attitude and a team player mentalityAdvanced troubleshooting and multi-tasking skills, ability to prioritize Benefits and Perks Health and Dental Insurance 401K Benefits Company wide Food & Beverage allowance Food and Beverage Discount

We have an opening for a SOUS CHEF position. Location : El Segundo, CA 90245. Note: online applications accepted only. Schedule : Monday through Friday, generally 5:30a-3:30p. No weekends! Details of Operation: The sous chef will support a $3M high volume, fast paced corporate dining national account with 22 employees, This account has a large catering & cafe sales volume and is a union Account. House CEO of co. Must have mgmt exp. attention to detail, manage 20 employees, cooking. Requirement : Must have previous culinary lead/supervisory experience. Must be computer savvy. Previous experience supervising kitchen staff, inventory, ordering, safety/sanitation. Must have high volume food service experience. Previous catering experience is highly preferred. Union experience is a plus! Must be detail oriented and customer service focused. ​​​​​​​ *Internal Employee Referral Bonus Available WE MAKE IT EASY! You can now chat or text-to-apply , in addition to our standard online apply. Just text JOB to 75000 & search for the requisition ID number 320914 . Click here to view more. You can now prerecord video introductions. Be more than just words on a resume and get in front of the hiring manager faster. Click here to get a sneak peek preview. If you have a positive attitude and a love for learning, you may be interested in joining our team. Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Full time associates at Eurest are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 320914 SALARIED EXEMPT

Assists Chef de Cuisines in managing all food facilities Reports to Chef de Cuisines and consults with him in regard to daily changes and projected business Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting Follows work schedule as agreed upon with Chef de Cuisine and approved by Director of Culinary Arts Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in that day's duties, and are performing their duties in accordance with standards set by the Chef de Cuisine Follows up by frequently checking employees to see that assigned duties are being performed correctly Checks employees' stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties Monitors and maintains eye on portion sizes and plate presentation Assures a secure workplace by maintaining safety standards and monitoring inventory levels Assists kitchen management in ordering and inventory control Enforces proper food handling procedures, minimizing public health risk and preventing product waste Is familiar with all aspects of the kitchen and is ready to perform any job when needed Responsible for attending all Reynolds training seminars and manager meetings Maintains breakage, spoiling, and refrigeration temp logs daily Able to read, follow and direct orders, lists and recipes Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment Proven leadership skills; ability to train and motivate at the line level Valid Serve Safe certification card required on duty Must have the ability to stand, walk, and lift often CPR/First Aid certification Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements. Demonstrates and documents safety training and orientation for all employees. Investigates loss producing incidents and reviews prevention recommendations with all employees. Takes personal responsibility for safety every day