232 jobs found

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

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

Foxtail Catering & Events is a cutting-edge catering and event planning company seeking to produce some of the best food, and best event experiences, in the Bay Area. We are looking for chefs to join our roster as Assistant Head Chefs, helping to lead a wide variety of events. The most important qualification for Assistant Head Chefs is that you must have held a comparable position at a comparable company. That means a leadership position, focused on onsite execution, at a catering company that does work of similar scale, caliber, and volume. We love working with restaurant chefs who come from a fine dining background, and we love taking on folks who are new to food or catering altogether, but this position specifically requires a high level of experience, along with an openness to learning how we do things. Please check out our website at foxtailcatering.com, and please review the requirements below. If you feel you would be a good fit, please email . If you are interested in other onsite event work, but don't meet the qualifications for an Assistant Head Chef, please apply for BOH or FOH positions online at TFSHiring.com. Requirements Experience & Qualifications Must have held a comparable position at a comparable company for at least 1 year Must have at least 3+ years experience in full-service catering Must have at least 2+ years experience in fine dining restaurants Must have at least 2+ years experience in leadership and management Must possess current CA food handler's certification Must be able to lift at least 50 lb, and must be able to work long shifts (8-12 hours) on one's feet Culinary Skills Has advanced knife skills Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available Confident cooking to temp in a hot box Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable) Onsite Logistical Skills Knows fire safety requirements (difference between extinguishers and their purposes). Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets). Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain Knows how to dispose of sterno and how to handle before disposal Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control Confident working on a plating line Work Ethic & Attitude Understands and demonstrates constant respect for onsite hierarchy Takes direction from leads in a positive manner and applies that direction Asks relevant questions and demonstrates a curiousity to learn Embodies adaptabliity when event changes occur Extremely hospitality-minded and exhibits impeccable commitment to service. Positive, outgoing, and eager to provide guests with a great interpersonal experience as well as a culinary one. Embodies a constant sense of urgency and adaptability regarding fluctuating timelines Leadership Ability Leads by example. Able to delegate, but willing to jump in wherever needed Leads by teaching, modeling, and inspiring, rather than demanding Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations Understands how to manage different people differently Inspires excellence in others SDL2017

SOUS CHEF JOB POSTING KITCHEN DOOR a Todd Humphries restaurant in the Oxbow Market in downtown Napa is now hiring a SOUS CHEF. A unique opportunity to work with a Michelin awarded chef-owner. A minimum of 5 years? experience of working in high-volume kitchens, with 2 years? in a supervisorial or management position preferred. Hands-on role, overseeing staff, product quality and control. FLEXIBLE SCHEDULE, a must for this FULL-TIME POSITION. Self-starter and willing to learn and participate in established restaurant. Lead by example, supporting a positive work place. Competitive compensation depending on experience plus benefits including health insurance and paid time off. SDL2017

Come and join celebrity chef Fabio Viviani and an amazing culinary team at the brand new Bar Verona in Commerce Township!? We are looking for a strong Kitchen Manager or Sous Chef to join us at the newest and best restaurant in Commerce Township. The ideal candidate will be successful working in a fast paced environment and has strong motivational and supervisory skills. As a?Kitchen Manager, your primary focus will be to lead your team to ensure the execution of the menu and the restaurant kitchen operations according to our standards.? Responsibilities:? Manage inventory, food and culinary labor costsSchedule the team to meet the needs of the restaurant and budget guidelinesOversee the training and development of the kitchen team, ensuring constant improvement in culinary skillsEnsure consistency of quality, portion control and plated presentationEnsure recipes are being consistently followed by all team members Job Requirements:? Minimum 2-3 years management or supervisory experience working in a high-volume casual dining restaurantExcellent knowledge of food, food handling and preparationAbility to motivate and direct others and willingness to lead by example Why should you work for us?? We're the best team in the industry!You're treated with respect and dignityCompetitive wagesGrowth and advancement opportunities within the company.? We are opening 4 restaurants in Metro Detroit within the next year!Detroit Free Press.Category: Restaurant & Food Service, Keywords: Kitchen Manager

At The Colonnade Hotel we look for people that are motivated and passionate about their careers and who put our guests first in all that they do. We re looking for the ideal candidate to join our All Star team we are assembling for our brand new restaurant opening in the fall. Further details on this exciting project to be shared with qualified candidates in person.The Colonnade Hotel, a member of Preferred Hotels and Resorts, has provided thoughtful hospitality to Boston visitors and residents for more than 40 years. A dynamic Back Bay landmark whose opening launched the neighborhood s renaissance in the early seventies. The Colonnade is a four-diamond hotel and home to the cities only outdoor Roof Top Pool and soon to be launched Back Bay restaurant. The property boasts 285 sophisticated guest rooms, including 9 suites and 13,000 square feet of meeting space.The Colonnade Hotel is looking for an experienced Exec Sous Chef to oversee restaurant kitchen and report to Chef de Cuisine.If you are a self-driven and motivated culinary professional that enjoys working in a positive work environment with a dynamic team - this could be a terrific position for you.The duties of this position include:* Ability to perform tasks requiring sustained repetitive motion and/or fine motor skills (for example: dishing portions, carving, stirring and chopping).* Ability to properly maintain and properly operate basic kitchen equipment (for example: slicers, tilt skillets, steamers and mixers).* Maintain competency in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry and game.* Understand and utilize appropriate rotation, portioning, storage and ordering techniques.* Serve as back up support for all cooking and cleaning staff of the kitchen.* Provide Kitchen leadershipRequirements:* Minimum of three years experience as Sous Chef at a similar caliber restaurant* Excellent organizational skills.* Culinary education/apprenticeship preferred.* Strong verbal and written English communication skills.* Experience in a union environment desiredA career opportunity with The Colonnade Hotel offers you competitive wages, and benefits such as:Health and Dental insurance options* Life, Accident, and Disability insurance* Vision Plan* 401k Plan* Extensive training and personal development programs* Complimentary meals* Tuition Reimbursement* Paid Holidays and Vacation* Sick and Personal Days* Team Member Recognition programs and events Associated topics: baker, commercial kitchen, corporate, executive, pastry, pastry chef, prep chef, restaurant chef, salad chef, service

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

Polanco is a convivial, contemporary bar and restaurant serving authentic Mexican cuisine rooted locally in the food and people of central California. Located in the Downtown Commons (DOCO) in the heart of Sacramento, Polanco is a lively place to meet old and new friends. Mexican spirit, local roots We are currently interviewing for a Sous Chef! The Sous Chef will set up their workstation with required mise en place, tools, equipment and supplies according to our standards. You will prepare and produce menu items for the restaurant?s private dining and/or bar, following recipes and yield guides. You will maintain the organization, cleanliness and sanitation of your work areas and equipment. In partnership with the Executive Chef, you will be responsible for providing leadership and supervising the kitchen staff. MINIMUM QUALIFICATIONS: Five years? restaurant experience Two years? experience as a Sous Chef in a high volume, upscale casual dining environment or equivalent Food handling certificate Ability to communicate in English with guests, co-workers and management to their understanding Polanco is a part of Moana Restaurant Group. We own and operate a unique collection of inspired dining destinations. We offer discounts at our proprietary restaurants and hotels and benefits including medical, dental, and vision. SDL2017

Our Exciting Work Environment Grounded 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 the Titletown district, we provide all food and beverage, special events, and programing within the sled hill/skate park and the new café, 46 Below. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. This will be a new upscale casual dining/bar, sports and entertainment venue offering full service menu and bar dining with entertainment activities. We have 2 Sous Chef positions available that will assist the Executive Chef in all culinary aspects of this operation to include restaurant and bar, suites and catering. 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. Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels. 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. Culinary degree and/or training preferred. Excellent volume cooking skills, presentation skills and palette. Experience in quality-oriented catering or banquet facility. 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 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

? ? Colony Palms Hotel, is one of Palm Springs? most iconic and luxurious downtown hotels.? Located just one block off the city?s main downtown strip and built in the 1930s, the 57-room resort retains many charming features of the original Spanish colonial architecture, from arched entryways and coved ceilings to original Moorish floor tiles. Purple Palm?is the?on-site full service restaurant offering an approachable menu of California fare and cleverly crafted cocktails which serve as reminders of the Colony Palms' colorful and rambunctious past. If joining a team of talented and passionate hospitality and culinary professionals is attractive to you ? this just might be the place for you! As Sous Chef, you?will oversee daily?set up of the line cooks workstations with required mise en place, tools, equipment and supplies according to standards.?You will?cook and prepare all menu items in accordance standards set by the Executive Chef. You will prepare and produce menu items for the restaurant, private dining area, bar and special events, following recipes and yield guides, and proper plate presentation and garnish for all dishes you produce. You will supervise and?maintain the organization, cleanliness and sanitation of the entire kitchen work areas and equipment. MINIMUM QUALIFICATIONS: One year prior Sous Chef experience in a upscale or fine dining restaurant Five years? experience in a?upscale or fine dining restaurant Experience in ordering food and goods from several?suppliers Experience in butchery and portioning of several types of meat and fish In dept knowledge of sanitation procedures Ability to communicate in English with guests, co-workers and management to their understanding Food Handler Certification Experience with All Stations of the kitchen Ability to lift 60lbs and stand for long periods of time Must have flexible schedule NECESSARY PREREQUISITES: Willingness to learn Sense of urgency Embrace change Attention to detail Good knife skills Strong organizational skills ? Great communication and leadership skills Colony Palms Hotel and Purple Palm Restaurant are part of Moana Restaurant Group?s collection of restaurants and hotels, one of the West's?leading restaurant companies, operating over 30 unique restaurants and hotels with opportunities for career growth and advancement. We offer medical, dental, vision, a wellness program, and company discounts at our proprietary restaurants and hotels.

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

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we ve built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Associated topics: cafe, commercial kitchen, head chef, lead, pantry, pastry, restaurant chef, salad chef, sushi, tavern

Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered "yes" to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA

We are seeking a Sous Chef candidate to join our team. This is a great opportunity for the right candidate. Candidates must have experience working in Quality Operations. Only those with excellent references need apply.The Buckhead Life Restaurant Group provides a culinary opportunity like no other in Atlanta. Many of Atlanta's Top Chef's shaped their careers in one or more of our restaurants. Our Chefs have worked 40 plus years in some of the most respected restaurants in the US and abroad from the The French Laundry, Jean George's and Le Bernardin to Michelin starred restaurants in Italy and France. We run professional European style kitchens where you will be exposed to a variety cuisines and cooking techniques. We have our own Boutique Wholesale Seafood Company where we fly in pristine seafood from around the world. We bake all of our breads in our Artisanal style Bread Company. All of our restaurants are top of their class and have garnered National accolades including NINE "Best New Restaurants" in Esquire Magazine. BLRG also has four highly acclaimed restaurants in South Florida and a start in our Atlanta restaurants can lead to opportunities and promotions in Florida!Pricci -- ItalianKyma -- Greek MediterraneanBistro Niko -- FrenchChops Lobster Bar -- SteakhouseAtlanta Fish Market -- SeafoodBuckhead Diner -- Classic American103 West -- Private EventsBuckhead Bread Company and Corner Café -- European Bakery and CaféBoca Raton, FL - Chops Lobster BarBoca Raton, FL - City Fish MarketFt. Lauderdale, FL - Lobster Bar Sea GrilleMiami Beach, FL - Lobster Bar Sea Grille

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

Provide any property info here Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees. What you get to do: Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. 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. Your day-to-day include the following. Other duties may be assigned. Assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. Maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. It is the Sous Chef's responsibility to participate in service education through Daily line-ups, Quarterly menu meetings, and New server training programs Assist the Executive Chef in training the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less. Assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. Maintain a high level of cleanliness in the kitchen facilities. Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. Assist in filling any open positions with qualified internal or external candidates. Communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open. The chef is also responsible for filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. Specific experience we're seeking: QUALIFICATION REQUIREMENTS: 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 and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required. LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. (Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered "yes" to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA

Sous Chef at Hotel Palomar San Diego Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees. What you get to do: Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. 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. Your day-to-day include the following. Other duties may be assigned. Assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. Maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. It is the Sous Chef's responsibility to participate in service education through Daily line-ups, Quarterly menu meetings, and New server training programs Assist the Executive Chef in training the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less. Assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. Maintain a high level of cleanliness in the kitchen facilities. Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. Assist in filling any open positions with qualified internal or external candidates. Communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open. The chef is also responsible for filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. Specific experience we're seeking: QUALIFICATION REQUIREMENTS: 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 and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required. LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. (Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Era Living is seeking an Area Sous Chef to become the newest member of our Culinary team based out of our corporate office in downtown Seattle, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Employee Discount Programs Employee Assistance Program Leadership & Longevity Bonuses The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Area Sous Chef provides support to the community food service teams by covering absences of the Culinary Services Directors, assuming the functional lead position in the kitchen(s) for all operations. This includes directing kitchen staff and ensuring all duties are complete, ensuring cleanliness and proper storage of leftovers, and assisting with training. K nowledge, Skills, and Abilities: High School Diploma or GED and advanced training in sanitation and food borne illness control Three plus years cooking experience in a high volume food service establishment, including experience training kitchen staff. Hazard Analysis Critical Control Point (HACCP) certified CPR and First Aid Certification Excellent communication and interpersonal skills; ability to read, write and communicate in English Ability to work variable hours and days and fill in at communities as needed Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Please visit our careers site, Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN