173 jobs found

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

Looking for a experienced Sous Chef that is forward thinking and has strong leadership capabilities We are a scratch restaurant in a corporate dining setting where work life balance is an integral part of our culture. Experience in a high-volume professional kitchen highly sought. $19/hr plus full benefits Monday- Friday 12:30pm to 9:00pm What you should have: - Must have previous cooking / culinary experience - Possess a friendly outgoing demeanor; work well with customers as well as associates. - Follow Caf guidelines concerning guest services, food and physical safety, maintenance and equipment/space cleaning requirements at all time. - Prepare food items, ensuring consistency and compliance with the Cafe's recipes, portioning, cooking, and waste control guidelines. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships Experience Required 1 year(s): Cooking/Culinary Experience

We are currently seeking an experienced Sous Chef for this fast-casual, farm to table food concept. Great opportunity for the right person to get in with a rapidly growing company with locations throughout the United States!Restaurant Sous Chef Responsibilities:Lead back of the house teamManage cost and drive salesCreate and produce high-quality resultsProvide a high level of customer serviceEnsure brand standardsRestaurant Sous Chef RequirementsStrong culinary background and trainingAbility to lead and motivate a teamFull understanding of financials and corporate systems experienceMust have good tenure and strong scratch kitchen experienceStrong leader and professionalRestaurant Sous Chef Benefits:Competitive pay Bonus and benefitsWork/life balance and opportunity with a growing company

Hours of work : Ability to work a variable schedule, including weekends. Organizational Overview Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts. Position Summary Our Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Requirements Essential functions: Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for BOH staff Work Environment/ Physical Demand: Must be able to stand for full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noises. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Long periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Company StandardsAt Angel of the Winds, the Worlds Friendliest, Casino Resort we require all employees to provide exceptional guest service with a positive and out-going attitude. We value all guests and team members through our guiding values; Welcoming, Engaged, Accountable, Customer Experience, and Team. We have a commitment to understand, define, and deliver what our guests want and represent our company by being professional and courteous to all.Responsibilities Maintains a high level of guest satisfaction and quality standards. Ensures that each food order sent out is uniform, consistent and meets established standards. Observes and tests foods being cooked through various quality control methods (tasting, smelling, etc.). Ensures ongoing availability of supplies and food (or approved substitutions) in adequate time for preparation. Supervises and coordinates the activities of Cooks and other workers engaged in preparing and cooking foodstuffs including delegating prep work to kitchen personnel. Cooks and otherwise prepares food according to recipes. Ensures workers are adhering to established standards for food portions, sizes and methods of garnishing. Continually reviews kitchen operations for improvements in the food production area. May assist with coordinating banquets and other social functions. Follows all food safety, sanitation, and HACCP guidelines as applicable. May assist other food and beverage staff as needed. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by 24-hour schedule and subject to change. Work nights, weekends and holidays as required. Performs other duties as assigned.Qualifications Exceptional guest service skills required. Two to five years of professional kitchen experience. One year in a supervisory capacity and experience in high volume cooking preferred. Culinary Arts/Associates degree (A.A.) or equivalent from two-year college or technical school; and two to five years related experience and/or training; or equivalent combination of education and experience. Must be knowledgeable in HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety, sanitation and preparation.Certificates, Licenses, Regulations Must be able to obtain and maintain a Class B gaming license from the Stillaguamish Tribal Gaming Agency and Washington State. Must be able to obtain and maintain a Washington State health card (food worker card). SERVSAFE certified preferred.Physical Demands and Work EnvironmentConstantly requires the ability to receive detailed information through oral and written communication. The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires repetitive movement daily with sedentary work, occasional bending and crouching. There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis. This is a 24 hour, 7 days a week work operation.

Westchester's Premier Farm to Table Restaurant is hiring!Are you a passionate professional looking to join a passionate professional team?!We are seeking an experienced Sous Chef and Line Cook, able to thrive and excel in an extremely quality-oriented environment; who can handle working with local super-fresh products from over two dozen farmers and artisans throughout the Greater Hudson Valley Region. A unique opportunity for the right individuals to grow and prosper in a thriving restaurant group. Please email your resume for consideration as a candidate to join our culinary team.Crabtree's Kittle House, 11 Kittle Road, Chappaqua, New York

JOB SUMMARY The Chef De Cuisine gives working direction to cook line and kitchen staff during shift. Coordinates activities concerning all back of house operations and personnel during Kitchen Manager's/executive Sous chef's absence. Ensures that all kitchen productions are nutritious, safe, eye appealing and properly flavored. Maintains a safe and sanitary work environment for all employees. NATURE AND SOURCE OF SUPERVISION: Receives direction from Kitchen Manager and/or Executive Chef. ESSENTIAL FUNCTIONS * Promote the spirit and intent of Guest Services Hospitality Standards.* Have working knowledge of culinary terms and proven ability to make soups, sauces, dressings from scratch as well as follow written and verbal instructions correctly.* Be able to prepare all items from dining room menu according to specifications and take lead position on cook line as scheduled.* Control food cost by following established portion control guidelines.* Train all kitchen personnel in sanitation, equipment operation, food storage, food preparation, etc.* Monitor storeroom stock rotation, requisitions, walk-ins, and waste.* May assist in the daily meal preparation for employees.* Supervise cooking personnel. Sample, smell and observe food, conforming to recipes and standards of appearance and taste.* Handle any crisis that arises in the kitchen in a professional and understanding manner, be it a customer, a wait staff member or a kitchen employee, calling on upper management when necessary.* Maintain and ensure safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify General Manager of all unusual events, circumstances, or other safety or quality control issues. * Maintain awareness of safety issues, and report them immediately to your manager. * Perform such other related duties as directed or required. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred. Must own chef knives. * ServeSafe Manager Certification required. Strong sanitation habits. * Strong customer service abilities; actively looks for ways to assist customers and coworkers. * Ability to interact and communicate well with the client. * Ability to problem solve. * Perform such other related duties as directed or required. PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. * Ability to stand for the entire work day. Climbing steps regularly. * Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. * Reading and writing work-related documents in English. * Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. * Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * All normal kitchen equipment. Must own chef knives. * Standard commercial cooking machinery and utensils (pots and pans, fryers, stove, among others). * Typical office equipment (computer, fax, telephone, copier, scanner, among others).Job Raw Location: mount rainier national park, us, wa

JOB SUMMARY The Sous Chef is the conductor of the kitchen andmust have excellent verbal communication with Chefs, Cooks, FOH Management,Servers, & guests. The Sous Chef must be able to keep calm and organizedunder the everyday stresses of a full service restaurant. Ability to adapt inthe moment and attention to detail is a must as they are accountable for foodquality and plate presentations being consistent and executed particularly inthe absence of Chef de Cuisine or Executive Chef. The Sous Chef canmanage ticket times and support cooks effectively by proactively and politelycommunicating with both kitchen and servers. They must be a working Sous Chefable to balance ordering, inventories, line work, schedules, food safety andmise en place prep on a daily basis. ESSENTIAL FUNCTIONS * Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. * Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. * Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. * Adhere to Rainier Guest Services attitude and & image standards. * Present a positive attitude and be a team player. They are courteous , professional, and respectful of all coworkers and guests. Exhibits and extends a warm \"guest comes first\" mindset of hospitality. * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. * Conduct, attend, and implement pre-shift meetings and drive shift excellence with specific attention to opportunities of service improvements on a daily basis. * Ensure proper maintenance and rotation of food products and inventories. Takes pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. * Ability to multitask and remain calm cool and collected under the pressures of a high volume quick service food operation. * Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. * Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. * Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP * Attend and participate in safety meetings * Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards * Manage staff appropriately to enforce standards and minimize personnel conflicts * Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices * Performs such other related duties as directed or required SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary school diploma strongly preferred * Two years culinary experience in full-service restaurant required; national park experience strongly preferred * Possess or be able to successfully complete ServSafe certification * Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally * Ability to stand for the entire work day. * ClimbinTo view the full job description please use the link below: Raw Location: mount rainier national park, us, wa

JOB SUMMARY The Sous Chef provides working direction to kitchen line and utility staff to help maintain a consistently high standard of safety, cleanliness and food excellence. Provide up to 1,200 covers per day over three daily meals. Ensure that all foods for Dining Room, Employee Dining Room, and Caf are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. Manage the culinary operation in the absence of the Executive Chef or Executive Sous Chef. ESSENTIAL FUNCTIONS * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily.* Assist in training and supervision of staff on safety and procedures including recipes and plate presentation.* Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP.* Attend and participate in safety meetings.* Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards.* Manage staff appropriately to enforce standards and minimize personnel conflicts.* Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices.* Performs such other related duties as directed or required.* Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field strongly preferred. * Two years culinary experience in full-service restaurant required; national parkexperience strongly preferred. * Possess or be able to successfully complete ServSafe certification required. * Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes. * Strong sanitation habits. * Strong customer service abilities; actively looks for ways to assist customers and coworkers. * Ability to interact and communicate well with the client. * Ability to problem solve. PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. * Ability to stand for the entire work day. * Climbing steps regularly. * Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. * Reading and writing work-related documents in English. * Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. * Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * Typical professional kitchen equipment (knife, range, oven, mixer, etc.) * Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh safety glove, mitts.Location: mount rainier national park, us, wa

Essential Duties and Responsibilities:Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.Knife skills, proper cooking temp, recipe creation and food cost analysis are a must.Plans or participates in planning menus and managing wasteObserves methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.Assures compliance with all sanitation SERV Safe and safety requirements.Supervises cleaning schedules for all areas of the kitchen, serving areas and dining room(s).Maintain clean and safe work environment; performs job safely.Other duties may be assigned.QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.Culinary Degree is strongly encouraged.Certificates, Licenses, RegistrationsMust meet state and local food handler requirements.Must possess food handlers permit and a SERV Safe certification.All employees are responsible for maintaining a hazard free environment for themselves and our customers.All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid.

Experienced Sous Chef needed for a well-loved property known for its upscale comfort food, outstanding service, and expansive wine menu. This chef-driven kitchen with a focus on fresh and inspired creations has a lot of for creative freedom. Take the step towards building your career. Our management opportunities continue to offer a multitude of options, including salary growth, flexibility, and career advancement. We need results-oriented candidates like you to apply for this position. As the Sous Chef, your experience and leadership skills will be an asset, while building a strong team of your own and continuing to advance your culinary career. Sous Chef Expectations:Leadership presence and involvement in shift managementModels hospitality and delivers service excellence Develops staffDeliver the highest quality of food and contribute to exceeding expectationsConsistent execution of all systems, standards, and processesInventory control (food & product cost)Ability to create and implement recipes and specialsSous Chef Requirements:Exposure to sales volumes of $3.5 million per year Exceptionally service-oriented / understands hospitality time2-3 years of leadership in preferably chef-driven concepts or high-end quality scratch kitchens Established longevity & career progressionProfessional image & demeanorHolds peers and staff accountable to expected resultsSous Chef Benefits:Competitive SalaryGrowing CompanyAdvancement OpportunityHealthcare ProgramGreat Training & Support Program

Sous Chef needed for a high-volume scratch kitchen. This position requires someone who is dedicated to the craft and is intense in the pursuit of excellence. We do not settle for second place. Sous Chef Candidate Requirements: Has 5+ years of leadership experience in a scratch kitchenExperience with high-volume environments Upholds quality ALL the timeDisplays lead-by-example coaching skillsComfortable implementing and enforcing systems Sous Chef Benefits: Base salary range of $50,000-$52,000Good work/life balance -- 50 to 55-hour work weeksWorking for an outstanding company with an exceptional reputation

Are you passionate about seafood? Do you excel in a fast-paced environment? Do you like to have fun while at work? We are looking Sous Chef, if you answered yes to the above questions, please apply today.Restaurant Sous Chef Qualities:Possess strong leadership qualitiesThrive in fast-paced paced setting Creative mindset for daily specialsServ safe certifiedExcellent knife skillsRestaurant Sous Chef Requirements3-5 years' experience in a casual settingWork closely under Executive Chef / OwnerPerform hiring training, scheduling, inventoryEnsure the highest quality of food and kitchen cleanlinessRestaurant Sous Chef Benefits:Competitive Base Salary to 42,000 to startPTO

We are an established Asian Fusion, Chef-driven restaurant looking for a skilled Sous Chef with Asian culinary experience. This is a perfect position for someone who wants to join a great group where people go to work and stay for years. APPLY FOR THIS GREAT OPPORTUNITY NOW!Restaurant Sous Chef Requirements:Must have 2+ years of relevant experience preferred in a supervisory/sous capacityNo more than 2-3 jobs in the last 5 years with steady progression through careerAsian Cuisine experience and creativity, as the Sous Chef is responsible for creating new items and specialsAbility to work with exotic flavors and impeccable presentationsMust be operations-driven, passionate, open-minded, and hands-onRestaurant Sous Chef Responsibilities include:Manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen, including production, prep, stewarding, purchasing, and receivingHe/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavorEffectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseCan-do attitude personality is key - the ideal candidate is a natural leader with the ability to maintain, motivate, and inspire a cohesive team while working calmly under pressureRestaurant Sous Chef Benefits: The pay is competitive based on the level of experiencePaid Time OffMajor Medical and DentalPerformance-based raises and promotions

Fun and Busy Restaurant looking for experienced Sous Chef and Kitchen Manager to join their team...Sous Chef and Kitchen Manager QualificationsCan develop a strong team around themProficient on all stations in the kitchenProven proficiency of inventory, ordering, scheduling, team buildingScratch Kitchen and Seafood experience a plusSous Chef and Kitchen Manager ResponsibilitiesStrong Management, Communication and Leadership Skills with the ability to motivate a great teamUphold and exceed expectations of all food quality, sanitation, and brand standardsOverseeing Day to Day operations of the restaurant

We are looking for a Kitchen Manager to join our growing team! If you are interested in joining a dynamic group, we are looking for outgoing, driven hospitality professionals!Sous Chef Qualifications:A minimum of 3 years of experience demonstrating leadershipStrong tenure with no more than 2 companies in the last 5 yearsIndependent learner eager to work their way up within the companyCulinary degree appreciated but not required Sous Chef Responsibilities and Traits:Hands-on management style, willing to work the line dailyStrong attention to detail curious and constantly in pursuit of improvementComfortable with coaching and driving excellence and confronting incompetenceAble to build relationships quickly and build solid teamsHigh energy, positive, and passionate about hospitalitySous Chef Benefits:Attainable bonus structure at 10-15% of base salaryInternal growth opportunitiesProfit-sharing, 401k, and company matchComprehensive healthcare package

Are you ready for a stable job? Are you ready for real growth opportunities? We are seeking a Sous Chef and Service Manager.Manager Requirements:3+ years of upscale restaurant management experienceExperience with high volumeSous Chef must have upscale experienceFinancial/P awareness -- the ability to affect change in areas managedManager Compensation & Benefits:Bonus potentialCompetitive Salary of $45K-65K, depending on experience levelMedical & Dental, Vision InsurancePTO

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

Are you looking for growth in a fast-paced, team-oriented culture? Are you a self-starter who is passionate about the guest, as well as being involved with a cohesive team? If you answered yes, then we want to talk to you. An upscale casual-themed, full-service restaurant is in need of a Sous Chef with an upscale-casual concept. This is an excellent opportunity with an established, solid, and local restaurant group. Multiple locations and concepts, plus more to come, offer significant growth for proven leaders. We are looking for upscale, full-service casual, and high-volume experience. Executive Chef RequirementsA positive and proven motivatorMinimum of 5 years' experienceAbility to manage and control BOH operationsProven ability to lead and direct staffPeople-orientedGreat attitudeGenuine and down-to-earth leaderHands-on every day with a training mentalityPassionate about a 'family' environment for your teamP managementExecutive Chef Benefits:10 days of vacation per yearHealth benefitsAttainable bonusFun work environmentGrowth potential

SOUS CHEF NEEDED FOR CULINARILY DRIVEN RESTAURANT Sous Chef Experience & Skills3+ years experience with restaurant culinary leadership The desire to work in a culinary environment with room for creativityExperience with private events and cateringStrong communication & interpersonal skillsComputer literacy and willingness to learn new systems and softwareMust be authorized to work in the US on a full-time basisExecutive Sous Chef Key CompetenciesInterested in motivating teams, developing staff, and minimizing turnoverDisplays leadership abilitiesTask-driven, with a focus on meeting core objectivesProven ability to run a profitable kitchen that produces outstanding resultsProfessional culinary trainingWhat s In It For YouSalary of $40,000 to $50,000Paid time off on an accrual basis Medical benefitsWork with a solid, growing restaurant groupSound Like You?We d love to hear from you! Please submit your resume (indicate dates of employment for each role) that includes personal email and phone