Put you culinary skills to the test with a high end menu to serve our seniors! Opportunity overview The Meriwether, the newest Agemark Senior Living community, ranked #10 with Great Places to Work, is looking for a Sous Chef to help lead, support and develop all Dining team members, all food prep, ordering and line execution standards and protocols set forth by management. When we say Were like family at Agemark, it means something! The truth about families is that no two are alike. But big or small, traditional or laid back, heres what all healthy families have in common: they love, support, listen to and respect one another. They dont abuse or neglect each other, even when they disagree or one makes a mistake. And they share traditions, expectations and values. For more than 30 years, these are the things that have made Agemark a family of happy, engaged and productive employees and of grateful, happy customers. Youll feel the difference the moment you walk through the door of any one of our communities. Position details As the Sous Chef, the core of your job will be to assist the Chef to maintain a friendly, efficient, positive attitude towards residents, co-workers and families. Serve as a role model of service excellence by conducting pre-service meetings and demonstrating proper portions, presentation, clean as you go, and demonstrating positive people skills and customer service. Partners with others in the organization in development and sustainable practices and approaches of excellent food quality and service delivery. Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and service objectives. Adheres to scheduling and coordinates with manager regarding any concerns, with attention to resident satisfaction. Produces menu items as listed; follows all prep lists, and ensures kitchen is stocked and ready for service. Responsible for supporting compliance to regulations. Enthusiastically supports, actively promotes, and demonstrates superior residence service. Ensures service standards are followed by all team members and addresses issues as they arise. Assists with maintaining control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de with administrative duties, such as tracking/maintaining attendance records. Embrace & demonstrate the organizations 4 core values: Professionalism, Integrity, Compassion, Commitment Qualifications Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience. Minimum one (1) year of previous supervisory experience required. ServSafe certification required or must be obtained within Previous experience cooking for large groups in a commercial kitchen required. Able to lift up to 50 lbs regularly Must have excellent written and verbal communication skills; must be fluent and literate in English. Must be proficient in Microsoft Office applications (Excel, Word, and Outlook). Ability to maintain a high level of professionalism. Ability to write reports & business correspondence. Ability to effectively present information and respond to questions from groups of managers and residents. Ability to work collaboratively and communicate effectively with team members at all levels of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with residents, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate. Models behaviors to effectively motivate, lead, and develop the Dining team. Maintains a positive reputation within the community. Join the family!
Jul 05, 2020
Full time
Put you culinary skills to the test with a high end menu to serve our seniors! Opportunity overview The Meriwether, the newest Agemark Senior Living community, ranked #10 with Great Places to Work, is looking for a Sous Chef to help lead, support and develop all Dining team members, all food prep, ordering and line execution standards and protocols set forth by management. When we say Were like family at Agemark, it means something! The truth about families is that no two are alike. But big or small, traditional or laid back, heres what all healthy families have in common: they love, support, listen to and respect one another. They dont abuse or neglect each other, even when they disagree or one makes a mistake. And they share traditions, expectations and values. For more than 30 years, these are the things that have made Agemark a family of happy, engaged and productive employees and of grateful, happy customers. Youll feel the difference the moment you walk through the door of any one of our communities. Position details As the Sous Chef, the core of your job will be to assist the Chef to maintain a friendly, efficient, positive attitude towards residents, co-workers and families. Serve as a role model of service excellence by conducting pre-service meetings and demonstrating proper portions, presentation, clean as you go, and demonstrating positive people skills and customer service. Partners with others in the organization in development and sustainable practices and approaches of excellent food quality and service delivery. Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and service objectives. Adheres to scheduling and coordinates with manager regarding any concerns, with attention to resident satisfaction. Produces menu items as listed; follows all prep lists, and ensures kitchen is stocked and ready for service. Responsible for supporting compliance to regulations. Enthusiastically supports, actively promotes, and demonstrates superior residence service. Ensures service standards are followed by all team members and addresses issues as they arise. Assists with maintaining control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de with administrative duties, such as tracking/maintaining attendance records. Embrace & demonstrate the organizations 4 core values: Professionalism, Integrity, Compassion, Commitment Qualifications Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience. Minimum one (1) year of previous supervisory experience required. ServSafe certification required or must be obtained within Previous experience cooking for large groups in a commercial kitchen required. Able to lift up to 50 lbs regularly Must have excellent written and verbal communication skills; must be fluent and literate in English. Must be proficient in Microsoft Office applications (Excel, Word, and Outlook). Ability to maintain a high level of professionalism. Ability to write reports & business correspondence. Ability to effectively present information and respond to questions from groups of managers and residents. Ability to work collaboratively and communicate effectively with team members at all levels of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with residents, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate. Models behaviors to effectively motivate, lead, and develop the Dining team. Maintains a positive reputation within the community. Join the family!
Cook Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly served our residents and their families for over 19 years. Our Senior Living Division offers residents more than just a place to rest their head. We offer a new way of life, by providing opportunities for our residents to explore their passions. We are committed to nurturing the physical, emotional, mental, social and spiritual well-being of our residents through whole-person centered care. Our commitment to our team members: Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training PayActiv Have immediate access up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week 401k Paid time off and paid holidays Generous friend referral program Tuition assistance and up to $500 for certifications Volunteer community involvement opportunities What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience Have minimum of three (3) years of full-service kitchen experience in full-service restaurants or healthcare. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.
Jul 05, 2020
Full time
Cook Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly served our residents and their families for over 19 years. Our Senior Living Division offers residents more than just a place to rest their head. We offer a new way of life, by providing opportunities for our residents to explore their passions. We are committed to nurturing the physical, emotional, mental, social and spiritual well-being of our residents through whole-person centered care. Our commitment to our team members: Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training PayActiv Have immediate access up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week 401k Paid time off and paid holidays Generous friend referral program Tuition assistance and up to $500 for certifications Volunteer community involvement opportunities What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience Have minimum of three (3) years of full-service kitchen experience in full-service restaurants or healthcare. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.
Cook / Sous Chef Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly delivered patient centered care since the year 2000, with a long history of excellent outcomes. Each of our 80+ American Senior Community is part of the neighborhood in which it exists. Our leaders and staff live in surrounding areas and know the community well. We value the same things in life that you do. The foundation of our senior living communities is based on the knowledge that well be part of your neighborhood for many, many years. We take great pride in our hospitality and it is ingrained in everything we do. As partners in senior care, we are not just doing a job, but following a calling. Our commitment to our team members: PayActiv Have immediate access to up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week Telehealth options also available Nurse & CNA preceptor program Become a mentor and get paid! Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training 401k Paid Time Off Generous Employee Referral Program Tuition assistance and up to $500 for certifications What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the patients we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Prior Institutional and/or Healthcare service experience is preferred. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.
Jul 05, 2020
Full time
Cook / Sous Chef Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly delivered patient centered care since the year 2000, with a long history of excellent outcomes. Each of our 80+ American Senior Community is part of the neighborhood in which it exists. Our leaders and staff live in surrounding areas and know the community well. We value the same things in life that you do. The foundation of our senior living communities is based on the knowledge that well be part of your neighborhood for many, many years. We take great pride in our hospitality and it is ingrained in everything we do. As partners in senior care, we are not just doing a job, but following a calling. Our commitment to our team members: PayActiv Have immediate access to up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week Telehealth options also available Nurse & CNA preceptor program Become a mentor and get paid! Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training 401k Paid Time Off Generous Employee Referral Program Tuition assistance and up to $500 for certifications What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the patients we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Prior Institutional and/or Healthcare service experience is preferred. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.
An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? Executive Sous Chef Responsibilities:To ensure that these are followed and monitored through a series of audits.All preparations are as per the standard recipes.The food served is of high qualityThe kitchen does timely execution of all orders placed by Restaurants To ensure cost control and evaluate ways and means of guaranteeing low food cost without compromising on the quality of the foodTo ensure that a high standard of food quality is maintained, as per the standard recipesCollaboratively work with home office and other managers dailyExecutive Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamFive years experience as an Executive ChefCulinary Degree preferredNYC Food Handlers required as well as SERVSAFEIndian Cuisine background a must!
Jul 05, 2020
Full time
An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? Executive Sous Chef Responsibilities:To ensure that these are followed and monitored through a series of audits.All preparations are as per the standard recipes.The food served is of high qualityThe kitchen does timely execution of all orders placed by Restaurants To ensure cost control and evaluate ways and means of guaranteeing low food cost without compromising on the quality of the foodTo ensure that a high standard of food quality is maintained, as per the standard recipesCollaboratively work with home office and other managers dailyExecutive Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamFive years experience as an Executive ChefCulinary Degree preferredNYC Food Handlers required as well as SERVSAFEIndian Cuisine background a must!
Hospital Housekeeping Systems LLC
Chicago, Illinois
General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.
Jul 05, 2020
Full time
General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.
Hospital Housekeeping Systems LLC
Alexandria, Louisiana
General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123HPThank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.
Jul 05, 2020
Full time
General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123HPThank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.
Shaner Hotel Group Limited Partnership
Key Largo, Florida
The Sous Chef will plan, prep, set up, and provide quality service in all areas of FOODproduction. Some areas of FOODproduction under the Sous Chef include menu item presentation and consistency and may create unique specials for catered hotel events.The SousChef will work directly with the Executive Chef to assist in hiring, ensure training and monitoring of front line culinary associates and rewarding associates on a daily basis. The Sous Chef is also responsible forimplementing and carrying out organizational policies, procedures, and applicable laws ensuringquality and presentation specifications set by theExecutive Chef. The Sous Chef will alsoassist the Executive Chef in addressing complaints and resolving problems.
Jul 05, 2020
Full time
The Sous Chef will plan, prep, set up, and provide quality service in all areas of FOODproduction. Some areas of FOODproduction under the Sous Chef include menu item presentation and consistency and may create unique specials for catered hotel events.The SousChef will work directly with the Executive Chef to assist in hiring, ensure training and monitoring of front line culinary associates and rewarding associates on a daily basis. The Sous Chef is also responsible forimplementing and carrying out organizational policies, procedures, and applicable laws ensuringquality and presentation specifications set by theExecutive Chef. The Sous Chef will alsoassist the Executive Chef in addressing complaints and resolving problems.
Position Information Location: Union Club Hotel at Purdue SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical
Jul 05, 2020
Full time
Position Information Location: Union Club Hotel at Purdue SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical
An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? The Sous Chef is responsible for assisting the Head Chef for the smooth and efficient functioning of the back of the house for all aspects, including food cost and systems and procedures. Sous Chef Responsibilities:Ensure that all recipes and product yields are accurately accounted for and reviewed regularlyEnsure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing wasteMake recommendations to the Head Chef regarding succession plans Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecastsEnsure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintainedCan conduct audits on the systems and procedures which are in placeTo assist the Head Chef in maintaining the quality of food prepared and served by adhering to the budget To work towards an economical food cost percentage, without compromising the quality of the food being producedMaintain cordial relationships with Vendors and Suppliers Coordinate and cooperate ordering, receiving and systematic check of food quality Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamThree years experience as a Sous Chef in a reputed establishmentCulinary Degree preferredNYC Food Handlers required as well as SERVSAFE
Jul 05, 2020
Full time
An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? The Sous Chef is responsible for assisting the Head Chef for the smooth and efficient functioning of the back of the house for all aspects, including food cost and systems and procedures. Sous Chef Responsibilities:Ensure that all recipes and product yields are accurately accounted for and reviewed regularlyEnsure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing wasteMake recommendations to the Head Chef regarding succession plans Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecastsEnsure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintainedCan conduct audits on the systems and procedures which are in placeTo assist the Head Chef in maintaining the quality of food prepared and served by adhering to the budget To work towards an economical food cost percentage, without compromising the quality of the food being producedMaintain cordial relationships with Vendors and Suppliers Coordinate and cooperate ordering, receiving and systematic check of food quality Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamThree years experience as a Sous Chef in a reputed establishmentCulinary Degree preferredNYC Food Handlers required as well as SERVSAFE
Two of the country's top hospitality companies have teamed up for a scratch kitchen gastropub with a heavy focus on scratch kitchen operation. In other words, the food will be off the charts good, along with the bar featuring craft cocktails-for sure to impress!We need a Sous Chef that leads the charge. For sure, the Sous Chef needs to lead from the shoulder. They must set the pace every day in every way. So scratch kitchen experience is a must! Our Rock Star Sous Chef will be well compensated $$$$$. If you are the Restaurant Sous Chef we describe, APPLY NOW!!Restaurant Sous Chef ResponsibilitiesStaffing and Performance ManagementEffective communication skillsAccountabilityMentoring and DevelopmentPurchasing and Receiving 3+ years Sous Chef experience in upscale diningAbility to lead by example with strong attention to detail Ability to thrive in a chef-driven environment with established systems Skilled in leading and developing one's team Experienced in the luxury dining segment of the industryRestaurant Sous Chef Benefits Competitive salaryBenefits-Medical, Dental, and Eyecare with employer contributionAchievable Bonus $$$$2 weeks the first year VacationGrowth-Ground level opportunity401k with a match!!
Jul 05, 2020
Full time
Two of the country's top hospitality companies have teamed up for a scratch kitchen gastropub with a heavy focus on scratch kitchen operation. In other words, the food will be off the charts good, along with the bar featuring craft cocktails-for sure to impress!We need a Sous Chef that leads the charge. For sure, the Sous Chef needs to lead from the shoulder. They must set the pace every day in every way. So scratch kitchen experience is a must! Our Rock Star Sous Chef will be well compensated $$$$$. If you are the Restaurant Sous Chef we describe, APPLY NOW!!Restaurant Sous Chef ResponsibilitiesStaffing and Performance ManagementEffective communication skillsAccountabilityMentoring and DevelopmentPurchasing and Receiving 3+ years Sous Chef experience in upscale diningAbility to lead by example with strong attention to detail Ability to thrive in a chef-driven environment with established systems Skilled in leading and developing one's team Experienced in the luxury dining segment of the industryRestaurant Sous Chef Benefits Competitive salaryBenefits-Medical, Dental, and Eyecare with employer contributionAchievable Bonus $$$$2 weeks the first year VacationGrowth-Ground level opportunity401k with a match!!
Are you a high-performing Executive Sous Chef, who is talented and ready to take the next step in your career? Our company is seeking an experienced and energetic Executive Sous Chef to continue your career and leadership development.APPLY NOW FOR THIS OPPORTUNITY TO RUN YOUR OWN KITCHEN!JOB DESCRIPTION Restaurant Executive Sous Chef needed for an upscale concept. This is a very hands-on position where you will be responsible for executing exceptional standards while directing, motivating, and leading your team to excellent results. Our company wants to incorporate your excellent ideas and present you with an opportunity to shape the future. You will be responsible for developing team members and managing.Restaurant Executive Sous Chef Requirements:3+ years' experience with no more than 3 Jobs in the last 5 yearsExperience in a Scratch, Polished-Upscale kitchenMust be passionate about food and want to contribute to the creative processExposure to an understanding of P, cost control strategies, menu costing, and labor cost managementMust be fanatical about cleanliness and food safetyMust be highly organized and communicate well up and down the chain of commandExecutive Sous Chef Benefits:A highly-competitive salaryMedical, DentalVacation401k
Jul 05, 2020
Full time
Are you a high-performing Executive Sous Chef, who is talented and ready to take the next step in your career? Our company is seeking an experienced and energetic Executive Sous Chef to continue your career and leadership development.APPLY NOW FOR THIS OPPORTUNITY TO RUN YOUR OWN KITCHEN!JOB DESCRIPTION Restaurant Executive Sous Chef needed for an upscale concept. This is a very hands-on position where you will be responsible for executing exceptional standards while directing, motivating, and leading your team to excellent results. Our company wants to incorporate your excellent ideas and present you with an opportunity to shape the future. You will be responsible for developing team members and managing.Restaurant Executive Sous Chef Requirements:3+ years' experience with no more than 3 Jobs in the last 5 yearsExperience in a Scratch, Polished-Upscale kitchenMust be passionate about food and want to contribute to the creative processExposure to an understanding of P, cost control strategies, menu costing, and labor cost managementMust be fanatical about cleanliness and food safetyMust be highly organized and communicate well up and down the chain of commandExecutive Sous Chef Benefits:A highly-competitive salaryMedical, DentalVacation401k
Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes. Oversees breakfast and lunch for quality assurance meal presentation and portion control. Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly. Coordinates prep for following days menu. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Assists with food and supply inventory control systems, informs Food Service Director of all production needs. Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures. Performs a pre-meal meeting with food servers to review details of daily menu. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage, and use of cleaning chemicals. Assists in menu and recipe development. Assists with banquets and food displays. Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines. Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience Associate or Bachelors degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time
Jul 05, 2020
Full time
Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes. Oversees breakfast and lunch for quality assurance meal presentation and portion control. Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly. Coordinates prep for following days menu. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Assists with food and supply inventory control systems, informs Food Service Director of all production needs. Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures. Performs a pre-meal meeting with food servers to review details of daily menu. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage, and use of cleaning chemicals. Assists in menu and recipe development. Assists with banquets and food displays. Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines. Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience Associate or Bachelors degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time
High energy Sous Chef needed for a high-volume scratch kitchen in an upscale-casual concept. This position requires someone who is dedicated to the craft and upholds quality standards. A passionate Sous Chef who is looking to grow with a great team!Sous Chef Responsibilities:Comfortable with high volume executionContinuously train and coach staff, providing support and feedbackMaintain quality food and service alwaysBe proficient with recipe expectationsHelps control food and labor COGSSous Chef Qualifications:3+ years of experience in a scratch kitchenHigh-volume experienceUnderstands quality and helps uphold standardsExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamSous Chef Benefits:Working for an outstanding companyAchievable Bonus IncentiveGrowth!
Jul 05, 2020
Full time
High energy Sous Chef needed for a high-volume scratch kitchen in an upscale-casual concept. This position requires someone who is dedicated to the craft and upholds quality standards. A passionate Sous Chef who is looking to grow with a great team!Sous Chef Responsibilities:Comfortable with high volume executionContinuously train and coach staff, providing support and feedbackMaintain quality food and service alwaysBe proficient with recipe expectationsHelps control food and labor COGSSous Chef Qualifications:3+ years of experience in a scratch kitchenHigh-volume experienceUnderstands quality and helps uphold standardsExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamSous Chef Benefits:Working for an outstanding companyAchievable Bonus IncentiveGrowth!
WHAT ARE THE DETAILS?Full Time - $18/hr - Balanced Schedule Belmont Village Senior Living Lakeway, TXBenefits Available After 60 daysWHAT ARE THE QUALIFICATIONS?WE'RE LOOKING FOR:High School diploma or equivalent Proficient in verbal and written English Minimum one year volume cooking experienceSupervisory experienceWE CARE ABOUT YOUBelmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, PTO, 401(k) savings with employer match, short-term disability, long-term disability, and life insurance.WHAT CAN I EXPECT?IMMEDIATELY HIRING -- JOIN OUR FAMILY, YOU'LL WANT TO STAY!As a Sous Chef in our luxury assisted living and memory care, whether you're creating a culinary masterpiece in our state of the art kitchen or providing exceptional customer service to our residents in another role a meaningful job awaits you at Belmont Village Senior Living.WHAT'S IN IT FOR ME?How would you like to go to work every day working alongside Veterans, Doctors, Lawyers, Astronauts, Teachers, Professional Athletes & Movie Stars? Access earned pay between paychecks, free Employee Assistance Program for you & your dependents, earn bonuses & prizes. Participate in philanthropic events, form lasting bonds with residents & work with teams passionate about senior care & our employees. Interested in growing your career with Belmont? We will provide the training! WHAT WILL I BE DOING?Performing multi-functional duties related to supervision, food preparation, set-up, service and clean-up. Assisting in training new kitchen staff. Ensuring proper storage of kitchen equipment and handling of food to meet health department requirements as well as Belmont Village's Standards of Cleanliness and Sanitation as described in the Policies and Procedures manual.Joining our growing company that has been recognized as a GREAT PLACE TO WORK, by FORTUNE's Top 50 Best Workplaces in Aging Services for two consecutive years.
Jul 05, 2020
Full time
WHAT ARE THE DETAILS?Full Time - $18/hr - Balanced Schedule Belmont Village Senior Living Lakeway, TXBenefits Available After 60 daysWHAT ARE THE QUALIFICATIONS?WE'RE LOOKING FOR:High School diploma or equivalent Proficient in verbal and written English Minimum one year volume cooking experienceSupervisory experienceWE CARE ABOUT YOUBelmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, PTO, 401(k) savings with employer match, short-term disability, long-term disability, and life insurance.WHAT CAN I EXPECT?IMMEDIATELY HIRING -- JOIN OUR FAMILY, YOU'LL WANT TO STAY!As a Sous Chef in our luxury assisted living and memory care, whether you're creating a culinary masterpiece in our state of the art kitchen or providing exceptional customer service to our residents in another role a meaningful job awaits you at Belmont Village Senior Living.WHAT'S IN IT FOR ME?How would you like to go to work every day working alongside Veterans, Doctors, Lawyers, Astronauts, Teachers, Professional Athletes & Movie Stars? Access earned pay between paychecks, free Employee Assistance Program for you & your dependents, earn bonuses & prizes. Participate in philanthropic events, form lasting bonds with residents & work with teams passionate about senior care & our employees. Interested in growing your career with Belmont? We will provide the training! WHAT WILL I BE DOING?Performing multi-functional duties related to supervision, food preparation, set-up, service and clean-up. Assisting in training new kitchen staff. Ensuring proper storage of kitchen equipment and handling of food to meet health department requirements as well as Belmont Village's Standards of Cleanliness and Sanitation as described in the Policies and Procedures manual.Joining our growing company that has been recognized as a GREAT PLACE TO WORK, by FORTUNE's Top 50 Best Workplaces in Aging Services for two consecutive years.
Position Information Location: Brush Creek Ranch SummarySUMMARYThe immediate direct support Chef in charge of all Culinary functions when the Executive Chef isn't on property, and has been trained in all aspect of Food and Beverage daily Operations, able to oversee the entire operation. (Executive Chef in training) ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Interview, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create all menus, recipes, use records, Help organize and execute menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical
Jul 05, 2020
Full time
Position Information Location: Brush Creek Ranch SummarySUMMARYThe immediate direct support Chef in charge of all Culinary functions when the Executive Chef isn't on property, and has been trained in all aspect of Food and Beverage daily Operations, able to oversee the entire operation. (Executive Chef in training) ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Interview, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create all menus, recipes, use records, Help organize and execute menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical
Our exciting national restaurant group is looking for a dynamic and high-energy Sous Chef for our new Asian Restaurant. This candidate must come from an upscale, independent restaurant background and have experience in Asian cuisine. Opening experience is a big plus, and they should know how to inspire and motivate a team to be focused on delivering a guest experience that exceeds expectations.Sous Chef Responsibilities:Extremely Creative in their cooking ability and must also be able to follow current recipesManage the day-to-day running of the kitchenCoach and develop hourly team membersSous Chef Qualifications:5+ years in a Sous positionTenure 2+ yearsHave a guest-first attitude and drive the team to have the same attitudeSous Chef Benefits and CompensationHighly Competitive Pay Opportunity for Growth and Career Advancement
Jul 05, 2020
Full time
Our exciting national restaurant group is looking for a dynamic and high-energy Sous Chef for our new Asian Restaurant. This candidate must come from an upscale, independent restaurant background and have experience in Asian cuisine. Opening experience is a big plus, and they should know how to inspire and motivate a team to be focused on delivering a guest experience that exceeds expectations.Sous Chef Responsibilities:Extremely Creative in their cooking ability and must also be able to follow current recipesManage the day-to-day running of the kitchenCoach and develop hourly team membersSous Chef Qualifications:5+ years in a Sous positionTenure 2+ yearsHave a guest-first attitude and drive the team to have the same attitudeSous Chef Benefits and CompensationHighly Competitive Pay Opportunity for Growth and Career Advancement
Position Information Location: Marriott Austin Downtown SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical
Jul 05, 2020
Full time
Position Information Location: Marriott Austin Downtown SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical
Sous Chef needed for a fast-growing restaurant group in the heart of New Orleans! Our managers are confident, outgoing, and are a BIG presence in our stores. We are scheduled to open more stores this year and continue to grow from there. We look forward to meeting you!Qualifications for Sous Chef: 3+ years of experienceStrong TenureFull Financials responsibilityGreat leadershipOutgoing personality We offer Sous Chefs: Strong salaryGreat quality of lifeGrowth opportunityBenefit package
Jul 05, 2020
Full time
Sous Chef needed for a fast-growing restaurant group in the heart of New Orleans! Our managers are confident, outgoing, and are a BIG presence in our stores. We are scheduled to open more stores this year and continue to grow from there. We look forward to meeting you!Qualifications for Sous Chef: 3+ years of experienceStrong TenureFull Financials responsibilityGreat leadershipOutgoing personality We offer Sous Chefs: Strong salaryGreat quality of lifeGrowth opportunityBenefit package
This growing and well-known concept is looking for a full-time Sous Chef. Our company is offering a competitive salary, benefits, short and long-term disability, vacation, growth, and more to a highly-motivated, professional, and personable Sous Chef.Sous Chef ResponsibilitiesStrong management and leadership skills with the ability to motivate a great teamAbility to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy and the ability to collect accurate information to resolve conflictsAbility to supervise large staff and accomplish goals on a timely basisAbility to conduct meetings, menu briefings, and maintain communication lines between line staff and front of the houseSous Chef Qualifications2-3 years of recent experience in a similar roleExperience in high volumeDemonstrate a positive, upbeat, and customer-focused attitudeYou must have a passion for food and people
Jul 05, 2020
Full time
This growing and well-known concept is looking for a full-time Sous Chef. Our company is offering a competitive salary, benefits, short and long-term disability, vacation, growth, and more to a highly-motivated, professional, and personable Sous Chef.Sous Chef ResponsibilitiesStrong management and leadership skills with the ability to motivate a great teamAbility to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy and the ability to collect accurate information to resolve conflictsAbility to supervise large staff and accomplish goals on a timely basisAbility to conduct meetings, menu briefings, and maintain communication lines between line staff and front of the houseSous Chef Qualifications2-3 years of recent experience in a similar roleExperience in high volumeDemonstrate a positive, upbeat, and customer-focused attitudeYou must have a passion for food and people
We are seeking a Sous Chef for our new opening. If you are seeking an opportunity where you can be creative and have a passion/experience with cooking health-focused food, please send your resume today!Sous Chef Duties and Responsibilities:Create new recipes and design overall menu, including weekly specialsTrack, record, and maintain inventory stock including foods, beverages, and kitchen suppliesFood costingHire and train new kitchen staffOverall kitchen managementSous Chef Duties and Responsibilities:Culinary Arts degree and/or other culinary certification preferred3+ years experience in a head chef or managerial kitchen positionServSafe certification preferredVast knowledge in culinary arts, including any new up and coming food trendsEffective and clear communicatorProficiency using Microsoft Suite to monitor and track inventory and maintain recipe recordsExcellent time management and organizational skillsProven leadership and creative abilities inside the kitchen
Jul 05, 2020
Full time
We are seeking a Sous Chef for our new opening. If you are seeking an opportunity where you can be creative and have a passion/experience with cooking health-focused food, please send your resume today!Sous Chef Duties and Responsibilities:Create new recipes and design overall menu, including weekly specialsTrack, record, and maintain inventory stock including foods, beverages, and kitchen suppliesFood costingHire and train new kitchen staffOverall kitchen managementSous Chef Duties and Responsibilities:Culinary Arts degree and/or other culinary certification preferred3+ years experience in a head chef or managerial kitchen positionServSafe certification preferredVast knowledge in culinary arts, including any new up and coming food trendsEffective and clear communicatorProficiency using Microsoft Suite to monitor and track inventory and maintain recipe recordsExcellent time management and organizational skillsProven leadership and creative abilities inside the kitchen
