$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Nov 18, 2019
Full time
$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
The Hotel at the University of Maryland, College Park MD Duties and Responsibilities Works closely with the Executive Banquet Chef, is second in command of the kitchen and is able to fill-in as Executive Banquet Chef when necessary Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and team member engagement results Help in the development of menu items Focus on and contribute to increased revenue and improved Guest service Manage execution of food preparation in Culinary department according to quality standards, presentation techniques, and portion control Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results Order food and manage inventories to maximize quality and minimize food cost Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods Implements, adheres, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, confidentiality, safety, and sanitation Assist Executive Banquet Chef in developing and implementing department management plans including labor schedules and systems of accountability Conduct daily staff briefings and department meetings to ensure colleagues are prepared to provide exceptional levels of service Resolve food quality and service opportunities; communicate with appropriate Team Members and leaders on Guest feedback Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas Participate in hotel committees Demonstrate HUMD core values in all interactions Supervise all aspects of employee relations including, hiring, coaching and mediating hourly team members Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team's success by accomplishing tasks and assisting with projects as needed Availability during peak operating times, i.e.: Weekends, Holidays and Special Events Work as a team member to ensure our guests have the best possible experience Understand company's emergency procedures and be able to apply them when necessary Report any incidents, property damage or injuries immediately to Manager/Supervisor Attend department meetings and training sessions as necessary Other duties as assigned by Manager and/or Supervisor Support Southern Management's Mission, Vision, and Values Comply with Southern Management's policies and procedures Ensure a great and friendly relationship with the banquets department Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management Lead by example, be a positive example for team in action and attitude Delegate work as appropriate, stating clearly objectives and time-line requirements Monitor and evaluate employees' successful completion of work Encourage effective teamwork Responsible management of department budget Positive interaction with all levels of management and vendors Develop and adhere to annual action plan/ capital project list Have a disaster recovery system in place and in use Skills Required Ability to obtain and/or maintain any government required licenses, certificates or permits Skilled in cooking, cost controls, management, training and development Working knowledge of kitchen and dishwashing procedures Knowledge of food and beverage costs, labor costs, and product cost Ability to run all kitchen operations Ability to create innovative menu items, develop recipes and provide unique food presentation Advanced skills as a kitchen trainer Advanced knowledge of kitchen accounting, menu cost, recipes, etc. Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Sound leadership and managerial skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Technical knowledgeable and competency in necessary systems and software: - [Outlook, Word, Excel, etc]
Dec 15, 2019
Full time
The Hotel at the University of Maryland, College Park MD Duties and Responsibilities Works closely with the Executive Banquet Chef, is second in command of the kitchen and is able to fill-in as Executive Banquet Chef when necessary Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and team member engagement results Help in the development of menu items Focus on and contribute to increased revenue and improved Guest service Manage execution of food preparation in Culinary department according to quality standards, presentation techniques, and portion control Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results Order food and manage inventories to maximize quality and minimize food cost Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods Implements, adheres, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, confidentiality, safety, and sanitation Assist Executive Banquet Chef in developing and implementing department management plans including labor schedules and systems of accountability Conduct daily staff briefings and department meetings to ensure colleagues are prepared to provide exceptional levels of service Resolve food quality and service opportunities; communicate with appropriate Team Members and leaders on Guest feedback Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas Participate in hotel committees Demonstrate HUMD core values in all interactions Supervise all aspects of employee relations including, hiring, coaching and mediating hourly team members Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team's success by accomplishing tasks and assisting with projects as needed Availability during peak operating times, i.e.: Weekends, Holidays and Special Events Work as a team member to ensure our guests have the best possible experience Understand company's emergency procedures and be able to apply them when necessary Report any incidents, property damage or injuries immediately to Manager/Supervisor Attend department meetings and training sessions as necessary Other duties as assigned by Manager and/or Supervisor Support Southern Management's Mission, Vision, and Values Comply with Southern Management's policies and procedures Ensure a great and friendly relationship with the banquets department Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management Lead by example, be a positive example for team in action and attitude Delegate work as appropriate, stating clearly objectives and time-line requirements Monitor and evaluate employees' successful completion of work Encourage effective teamwork Responsible management of department budget Positive interaction with all levels of management and vendors Develop and adhere to annual action plan/ capital project list Have a disaster recovery system in place and in use Skills Required Ability to obtain and/or maintain any government required licenses, certificates or permits Skilled in cooking, cost controls, management, training and development Working knowledge of kitchen and dishwashing procedures Knowledge of food and beverage costs, labor costs, and product cost Ability to run all kitchen operations Ability to create innovative menu items, develop recipes and provide unique food presentation Advanced skills as a kitchen trainer Advanced knowledge of kitchen accounting, menu cost, recipes, etc. Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Sound leadership and managerial skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Technical knowledgeable and competency in necessary systems and software: - [Outlook, Word, Excel, etc]
SOUS CHEF OPPORTUNITY GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast-casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. As the Sous Chef you will… Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe
Dec 15, 2019
Full time
SOUS CHEF OPPORTUNITY GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast-casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. As the Sous Chef you will… Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe
NEW RESTAURANT OPENING 2020 - SCOTTSDALE QUARTER GENUINE LEADERS WANTED If you're looking for work that never feels like work, complete with crazy-good food, free live music and killer cocktails, then Culinary Dropout has the job for you. As a Dropout, you'll coach, train, and inspire others to deliver a genuine guest experience (just like our neon sign says). We aren't looking for formal training or cooking competition prestige but, instead, kitchen grit. Our open, exhibition kitchen is flanked by murals of the Greats (like Biggie and Amy Winehouse) and built for 12-man lines and 1200-cover dinners. Cooking right (and cooking fast) is king here. As the Executive Sous Chef you will… Have 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay + Bonus Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe
Dec 15, 2019
Full time
NEW RESTAURANT OPENING 2020 - SCOTTSDALE QUARTER GENUINE LEADERS WANTED If you're looking for work that never feels like work, complete with crazy-good food, free live music and killer cocktails, then Culinary Dropout has the job for you. As a Dropout, you'll coach, train, and inspire others to deliver a genuine guest experience (just like our neon sign says). We aren't looking for formal training or cooking competition prestige but, instead, kitchen grit. Our open, exhibition kitchen is flanked by murals of the Greats (like Biggie and Amy Winehouse) and built for 12-man lines and 1200-cover dinners. Cooking right (and cooking fast) is king here. As the Executive Sous Chef you will… Have 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay + Bonus Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe
It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here - Flagship Culinary Services is seeking a Jr. Sous Chef to help run the employee cafes for our Client, the largest social media company in the world! Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Job Perks and Benefits Monday-Friday schedule, with weekends off 11 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match On-the-job training to advance in your position Free meals and snacks during your shift Key Responsibilities Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Manage: manage shift of assigned staff, including Line and Prep Cooks, Food Receivers, Dishwashers and Front of House team members. Assist Sous Chef(s) with scheduling, training and professional development for your team Oversee Production: responsible for your café's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service Quality Check: maintain food quality standards, ensuring compliance with food inventory procedures, food storage and rotation. Conduct daily line checks, food reviews, taste tests and more Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team Safety: maintain a clean and organized kitchen and workplace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills Excellent culinary skills and experience with high volume production and large batch cooking Knowledge of kitchen safety and sanitation processes and protocols Ability to handle kitchen equipment and tools safely Strong leadership, communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 2 years of kitchen management experience High school diploma or GED; Culinary degree preferred, but not required Solid track record of success in previous management role Jr. Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department About: Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts. Equal Employment Opportunity Employer: Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!
Dec 15, 2019
Full time
It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here - Flagship Culinary Services is seeking a Jr. Sous Chef to help run the employee cafes for our Client, the largest social media company in the world! Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Job Perks and Benefits Monday-Friday schedule, with weekends off 11 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match On-the-job training to advance in your position Free meals and snacks during your shift Key Responsibilities Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Manage: manage shift of assigned staff, including Line and Prep Cooks, Food Receivers, Dishwashers and Front of House team members. Assist Sous Chef(s) with scheduling, training and professional development for your team Oversee Production: responsible for your café's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service Quality Check: maintain food quality standards, ensuring compliance with food inventory procedures, food storage and rotation. Conduct daily line checks, food reviews, taste tests and more Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team Safety: maintain a clean and organized kitchen and workplace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills Excellent culinary skills and experience with high volume production and large batch cooking Knowledge of kitchen safety and sanitation processes and protocols Ability to handle kitchen equipment and tools safely Strong leadership, communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 2 years of kitchen management experience High school diploma or GED; Culinary degree preferred, but not required Solid track record of success in previous management role Jr. Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department About: Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts. Equal Employment Opportunity Employer: Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!
Why Us: Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit this Northeast city - from the look and feel of the restaurant to the locally-sourced offerings served. Just as Urban Farmer achieved in both Portland and Cleveland, the specific local personality is the driving force behind all creative and culinary details, giving it a style unique to Philadelphia. Urban Farmer's menu emphasizes sustainable local ingredients, and authentic, straightforward preparations. Our rustic pantry is stocked with house-made, preserved and pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection between land and plate. Beverage offerings reflect the variety of Pennsylvania beer selections, cocktails made with local craft spirits and an extensive wine program highlighting regional vineyards. Situated in the heart of Philadelphia, Urban Farmer Philadelphia is the third evolution of the modern farm-to-table concept introduced by Sage Restaurant Group Urban Farmer is committed to sustaining the region we live and eat in. Come taste Philadelphia's Modern steakhouse. Our associates understand the needs and wants of our guests and can address them without hesitation. They create a personalized experience for each person who visits Urban Farmer Restaurant and support one another in doing so. If you have a passion for pleasing others, a get it done mentality, and are looking for an opportunity to make a difference every day by enriching the lives of others, Urban Farmer Restaurant may be for you. We are currently seeking a Sous Chef to join our amazing team! Job Title: Sous Chef Location Name: Urban Farmer Philadelphia City: Philadelphia EEO Statement: We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing. Posting Overview: Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Requirements: Competencies Dealing with Ambiguity Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Composure Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Interpersonal Savvy Relates well to all kinds of people - up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably. Building Effective Teams Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. Abilities Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Material/Equipment Used Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away. Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift. Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Dec 15, 2019
Full time
Why Us: Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit this Northeast city - from the look and feel of the restaurant to the locally-sourced offerings served. Just as Urban Farmer achieved in both Portland and Cleveland, the specific local personality is the driving force behind all creative and culinary details, giving it a style unique to Philadelphia. Urban Farmer's menu emphasizes sustainable local ingredients, and authentic, straightforward preparations. Our rustic pantry is stocked with house-made, preserved and pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection between land and plate. Beverage offerings reflect the variety of Pennsylvania beer selections, cocktails made with local craft spirits and an extensive wine program highlighting regional vineyards. Situated in the heart of Philadelphia, Urban Farmer Philadelphia is the third evolution of the modern farm-to-table concept introduced by Sage Restaurant Group Urban Farmer is committed to sustaining the region we live and eat in. Come taste Philadelphia's Modern steakhouse. Our associates understand the needs and wants of our guests and can address them without hesitation. They create a personalized experience for each person who visits Urban Farmer Restaurant and support one another in doing so. If you have a passion for pleasing others, a get it done mentality, and are looking for an opportunity to make a difference every day by enriching the lives of others, Urban Farmer Restaurant may be for you. We are currently seeking a Sous Chef to join our amazing team! Job Title: Sous Chef Location Name: Urban Farmer Philadelphia City: Philadelphia EEO Statement: We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing. Posting Overview: Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Requirements: Competencies Dealing with Ambiguity Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Composure Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Interpersonal Savvy Relates well to all kinds of people - up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably. Building Effective Teams Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. Abilities Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Material/Equipment Used Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away. Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift. Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Dec 15, 2019
Full time
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Dec 15, 2019
Full time
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Citrus & Salt restaurant in the Back Bay is looking to hire an experienced sous chef to join the team. As sous chef you would work closely with Chef Jason Santos to maintain high kitchen standards. You must have a passion for food, creativity, and an eagerness to learn. The ideal candidate is a self starter with a strong work ethic who is looking to advance in a challenging, positive environment. Preferred applicant would be a culinary graduate that is efficient in managing a busy, active and professional kitchen. We offer a competitive salary & excellent work environment. This is a great chance to join Jason and fast growing company that has a lot of potential for rapid growth. Please submit resumes or apply in person and ask for Gian . , 142 Berkeley St. BostonApply
Dec 15, 2019
Full time
Citrus & Salt restaurant in the Back Bay is looking to hire an experienced sous chef to join the team. As sous chef you would work closely with Chef Jason Santos to maintain high kitchen standards. You must have a passion for food, creativity, and an eagerness to learn. The ideal candidate is a self starter with a strong work ethic who is looking to advance in a challenging, positive environment. Preferred applicant would be a culinary graduate that is efficient in managing a busy, active and professional kitchen. We offer a competitive salary & excellent work environment. This is a great chance to join Jason and fast growing company that has a lot of potential for rapid growth. Please submit resumes or apply in person and ask for Gian . , 142 Berkeley St. BostonApply
Great American Restaurants is an award winning collection of 14 restaurants and two artisan bakeries in Northern Virginia and Maryland. Named among the top 5 workplaces by the Washington Post 6 years running, we're notable for our attention to detail, quality scratch kitchens and genuine hospitality. People in the biz know us for our outstanding company culture and dedication to making food fun ! The Sous Chef is primarily responsible for shift management and ensuring outstanding food quality and recipe adherence through the management of the hourly staff and Kitchen Supervisors. Skills and attributes required for success: A passion for food, people and the business Empathy, humility, resiliency, approachability and a sense of humor Creates positive energy and positive environment Strong organizational skills, time management and ability to multitask High level of personal pride and the ability to inspire pride in others Fanatical attention to detail Desire and ability to teach, coach and mentor-lead Accountabilities: All kitchen related functions to include food quality management, supervision of the kitchen staff and staffing levels, security, housekeeping, PM Prep production, service execution, sanitation, safety and pace Closing, mid, or opening duties Line quality checks and shift walk throughs Work the line and/or expedite Make the production calls Place orders, manage inventories, reconcile variances and execute waste tracking Drive kitchen morale and communicate opportunities to the management team in the areas of hospitality, organization, equipment and staff needs Benefits include: 3 weeks of vacation in first year/4 weeks after 5 years Medical and dental insurance Life Insurance 401K with company match Dining privileges Discounted gym membership Education reimbursement
Dec 15, 2019
Full time
Great American Restaurants is an award winning collection of 14 restaurants and two artisan bakeries in Northern Virginia and Maryland. Named among the top 5 workplaces by the Washington Post 6 years running, we're notable for our attention to detail, quality scratch kitchens and genuine hospitality. People in the biz know us for our outstanding company culture and dedication to making food fun ! The Sous Chef is primarily responsible for shift management and ensuring outstanding food quality and recipe adherence through the management of the hourly staff and Kitchen Supervisors. Skills and attributes required for success: A passion for food, people and the business Empathy, humility, resiliency, approachability and a sense of humor Creates positive energy and positive environment Strong organizational skills, time management and ability to multitask High level of personal pride and the ability to inspire pride in others Fanatical attention to detail Desire and ability to teach, coach and mentor-lead Accountabilities: All kitchen related functions to include food quality management, supervision of the kitchen staff and staffing levels, security, housekeeping, PM Prep production, service execution, sanitation, safety and pace Closing, mid, or opening duties Line quality checks and shift walk throughs Work the line and/or expedite Make the production calls Place orders, manage inventories, reconcile variances and execute waste tracking Drive kitchen morale and communicate opportunities to the management team in the areas of hospitality, organization, equipment and staff needs Benefits include: 3 weeks of vacation in first year/4 weeks after 5 years Medical and dental insurance Life Insurance 401K with company match Dining privileges Discounted gym membership Education reimbursement
Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At Petco Park, we provide food and beverage concessions, luxury suites catering, and retail for our partner, the MLB's San Diego Padres. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production throughout all kitchen operations including game and non-game day events. Hire, train, manage, and retain great associates Responsible for overall management of stadium kitchens, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. Plan menus, maintaining financial responsibility for the menu mix. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to comply with state and local health department regulations. Qualifications 5 years Culinary management experience. More specifically, experience as a banquet chef or sous chef in a high-volume, multi-unit operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques. Strong organizational, communication and computer skills. A commitment to excellence in guest service is essential. Experience in high volume multi-unit operations is essential. Expertise with ordering and inventory procedures and health and sanitation guidelines. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Must be able to work a flexible schedule of days, nights, weekends and holidays. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
Dec 15, 2019
Full time
Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At Petco Park, we provide food and beverage concessions, luxury suites catering, and retail for our partner, the MLB's San Diego Padres. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Responsibilities The successful associate will be responsible for assisting Executive Chef with daily supervision and production throughout all kitchen operations including game and non-game day events. Hire, train, manage, and retain great associates Responsible for overall management of stadium kitchens, including supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor costs. Plan menus, maintaining financial responsibility for the menu mix. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications. Maintain a clean and orderly kitchen to comply with state and local health department regulations. Qualifications 5 years Culinary management experience. More specifically, experience as a banquet chef or sous chef in a high-volume, multi-unit operation. Experience in a sporting venue preferred. The ideal candidate is extremely reliable, detail-oriented, and proficient with all basic cooking techniques. Strong organizational, communication and computer skills. A commitment to excellence in guest service is essential. Experience in high volume multi-unit operations is essential. Expertise with ordering and inventory procedures and health and sanitation guidelines. Professional, enthusiastic, responsible, and dependable team player Self-motivated, takes initiative and willing to acquire new skills Must obtain ACF Certification within the first 2 years of employment. Candidate is required to take a culinary practical. Must be able to work a flexible schedule of days, nights, weekends and holidays. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1
LOCATION: Sears Centre - Hoffman Estates, IL As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. Operations · Execute menus in accordance to brand standards · Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walk throughs in culinary areas for each event Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy Restaurants guidelines · Conducts regular scheduled meetings to ensure lines of communication are open between management and team members · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary · Mentors Sous Chefs to improve their skills and leadership abilities Here is the kind of Executive Sous Chef we are looking for: Five (5) + years of culinary experience High volume, complex foodservice operations experience Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage up and down. Ability to work 60 + hours per week and extended hours (as needed). Willingness to work a flexible schedule, including days, evening, weekends and holidays. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Dec 15, 2019
Full time
LOCATION: Sears Centre - Hoffman Estates, IL As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. Operations · Execute menus in accordance to brand standards · Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time · Ensures team members have the tools necessary to complete their jobs · Ensures show quality standards are maintained at all times · Regularly obtains feedback from clients and guests to improve operations · Supports and communicates Company initiatives · Respond and assist in any departmental guest service issues · Holds team accountable to steps of service to deliver great guest service · Executes preventive maintenance schedule as set forth by Director of Operations · Conducts daily walk throughs in culinary areas for each event Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) · Practices proper product control and handling of all inventory and equipment · Achieves daily sales and assigned cost goals · Ensures that all security, safety and sanitation standards are achieved · Employs good safety and sanitation practices · Forecasts and adequately schedules team members to meet operational needs and desired targets · Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels · Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team · Displays a positive attitude towards team members · Interviews, hires, trains and develops team members according to Levy Restaurants guidelines · Conducts regular scheduled meetings to ensure lines of communication are open between management and team members · Promotes a cooperative work climate, maximizing productivity and morale · Uses all performance management tools to provide guidance and feedback to team · Assists fellow team members when necessary · Mentors Sous Chefs to improve their skills and leadership abilities Here is the kind of Executive Sous Chef we are looking for: Five (5) + years of culinary experience High volume, complex foodservice operations experience Creative problem-solver who brings passion, enthusiasm and fresh ideas. Proven track record of being organized, dependable and self-motivated. Team builder and ability to successfully manage and develop a team. Able to work independently and have the capacity to manage up and down. Ability to work 60 + hours per week and extended hours (as needed). Willingness to work a flexible schedule, including days, evening, weekends and holidays. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Description Source One Hospitality is a growing hospitality management and chef recruiting company in Chicago. We are currently seeking SOUS CHEF candidates for a booming restaurant group in Chicago!!! Qualifications Responsibilities: - Supervise and direct the efficient running of the kitchen operations - Assist in the management of food and labor costs - Assist the chef with inventory and ordering procedures - Ensure the quality and presentation of all food items in a fully scratch kitchen - Assist in the costing of new, existing, and seasonal recipes - Abide by and enforce company safety and sanitation standards - Opening and/or closing of the restaurant - Assist in the interviewing and hiring of new employees in the BOH Requirements: - 2 years experience as a sous chefin a high volume restaurant - ServSafe/BASSET Certifications - Proven track record and work history - Track record of effective leadership and management of your team - Attention to detail, quality, and presentation - Knowledge of MS Excel, Word - Experience with various POS systems, inventory, ordering, and food cost controls - Ability to adapt to and abide by culture of company - Ability to multitask and execute in fast-paced environment - Good knife and butchery abilities
Dec 15, 2019
Full time
Description Source One Hospitality is a growing hospitality management and chef recruiting company in Chicago. We are currently seeking SOUS CHEF candidates for a booming restaurant group in Chicago!!! Qualifications Responsibilities: - Supervise and direct the efficient running of the kitchen operations - Assist in the management of food and labor costs - Assist the chef with inventory and ordering procedures - Ensure the quality and presentation of all food items in a fully scratch kitchen - Assist in the costing of new, existing, and seasonal recipes - Abide by and enforce company safety and sanitation standards - Opening and/or closing of the restaurant - Assist in the interviewing and hiring of new employees in the BOH Requirements: - 2 years experience as a sous chefin a high volume restaurant - ServSafe/BASSET Certifications - Proven track record and work history - Track record of effective leadership and management of your team - Attention to detail, quality, and presentation - Knowledge of MS Excel, Word - Experience with various POS systems, inventory, ordering, and food cost controls - Ability to adapt to and abide by culture of company - Ability to multitask and execute in fast-paced environment - Good knife and butchery abilities
The Hyatt Regency DFW is looking for a new Executive Sous Chef to complement our newly renovated hotel conveniently located at the Dallas Ft-Worth International Airport! The 2019 ongoing full renovation includes all 811 guestrooms and 92,000 square feet of event space and is ready for a determined and creative new Executive Sous Chef to lead our growing and skilled culinary team. Come join our family at the Hyatt Regency DFW and you will have the chance to help create a brand new experience to our guests! Your next BIG adventure is in Dallas-Fort Worth (DFW). Whether you're a sports fan or ready to hit the town and explore the best in arts, culture and dining, DFW has something for everyone. Let the bold , vibrant spirit of DFW, with a touch of Texas charm, be your new home. Explore the destination guide below to learn more and learn all about what DFW has to offer. At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals. Innovative , Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect , Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented , Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion , Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Benefits: Complimentary on-site hotel covered parking at the DFW Airport in Terminal C Full Benefits offered after 90 days of employment 401k options and match Discounted and complimentary hotel accommodations anywhere in the world Discounted on-site dry cleaning services Free uniform and on-site dry cleaning of uniform Fitness Reimbursement Tuition Reimbursement Accolades: Dallas Morning News - 2018 Top Workplace Dallas Business Journal - 2018 Best Places to Work TripAdvisor 2019 Certificate of Excellence Apply directly by visiting the Hyatt Career site - M/F/Veteran/Disability/Sexual Orientation/Gender Identity
Dec 15, 2019
Full time
The Hyatt Regency DFW is looking for a new Executive Sous Chef to complement our newly renovated hotel conveniently located at the Dallas Ft-Worth International Airport! The 2019 ongoing full renovation includes all 811 guestrooms and 92,000 square feet of event space and is ready for a determined and creative new Executive Sous Chef to lead our growing and skilled culinary team. Come join our family at the Hyatt Regency DFW and you will have the chance to help create a brand new experience to our guests! Your next BIG adventure is in Dallas-Fort Worth (DFW). Whether you're a sports fan or ready to hit the town and explore the best in arts, culture and dining, DFW has something for everyone. Let the bold , vibrant spirit of DFW, with a touch of Texas charm, be your new home. Explore the destination guide below to learn more and learn all about what DFW has to offer. At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals. Innovative , Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect , Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented , Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion , Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Benefits: Complimentary on-site hotel covered parking at the DFW Airport in Terminal C Full Benefits offered after 90 days of employment 401k options and match Discounted and complimentary hotel accommodations anywhere in the world Discounted on-site dry cleaning services Free uniform and on-site dry cleaning of uniform Fitness Reimbursement Tuition Reimbursement Accolades: Dallas Morning News - 2018 Top Workplace Dallas Business Journal - 2018 Best Places to Work TripAdvisor 2019 Certificate of Excellence Apply directly by visiting the Hyatt Career site - M/F/Veteran/Disability/Sexual Orientation/Gender Identity
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Dec 15, 2019
Full time
We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.
Sous Chef Glacier National Park Lodges (Xanterra) Location:Glacier National Park, MontanaExperience:Previous experience requiredStart Date:Job starts in 5 months (May 01, 2020) Experience the adventure that is Glacier National Park! Whether you're a young professional or seasoned veteran, there's nothing like a summer spent in the Crown Jewel of the National Parks. Glacier National Park Lodges is currently seeking qualified applicants for our Sous Chef position in Glacier National Park! Salaried pay depending on experience, free room and board. Positions start between May 7th and June 3rd 2020, and go through mid- to late-September (dates vary by location). FREE Employee housing available, dormitory style housing and RV spots available. Employee Perks: Free On-site Meals & Lodging Free Glacier National Park Pass Free Red Bus Tours Retail and Dining Discounts Amazing Work Location The adventure of a lifetime!
Dec 15, 2019
Full time
Sous Chef Glacier National Park Lodges (Xanterra) Location:Glacier National Park, MontanaExperience:Previous experience requiredStart Date:Job starts in 5 months (May 01, 2020) Experience the adventure that is Glacier National Park! Whether you're a young professional or seasoned veteran, there's nothing like a summer spent in the Crown Jewel of the National Parks. Glacier National Park Lodges is currently seeking qualified applicants for our Sous Chef position in Glacier National Park! Salaried pay depending on experience, free room and board. Positions start between May 7th and June 3rd 2020, and go through mid- to late-September (dates vary by location). FREE Employee housing available, dormitory style housing and RV spots available. Employee Perks: Free On-site Meals & Lodging Free Glacier National Park Pass Free Red Bus Tours Retail and Dining Discounts Amazing Work Location The adventure of a lifetime!
Welcome page Returning Candidate? Log back in! Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. * Promote the Accident Prevention Program to minimize liabilities and related expenses. * Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical, Dental and Vision insurance programs geared to you and your family's needs as well as Vacation/Sick/Holiday benefits. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
Dec 15, 2019
Full time
Welcome page Returning Candidate? Log back in! Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. * Promote the Accident Prevention Program to minimize liabilities and related expenses. * Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical, Dental and Vision insurance programs geared to you and your family's needs as well as Vacation/Sick/Holiday benefits. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
The Hotel at the University of Maryland, College Park MD Duties and Responsibilities Works closely with the Executive Banquet Chef, is second in command of the kitchen and is able to fill-in as Executive Banquet Chef when necessary Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and team member engagement results Help in the development of menu items Focus on and contribute to increased revenue and improved Guest service Manage execution of food preparation in Culinary department according to quality standards, presentation techniques, and portion control Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results Order food and manage inventories to maximize quality and minimize food cost Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods Implements, adheres, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, confidentiality, safety, and sanitation Assist Executive Banquet Chef in developing and implementing department management plans including labor schedules and systems of accountability Conduct daily staff briefings and department meetings to ensure colleagues are prepared to provide exceptional levels of service Resolve food quality and service opportunities; communicate with appropriate Team Members and leaders on Guest feedback Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas Participate in hotel committees Demonstrate HUMD core values in all interactions Supervise all aspects of employee relations including, hiring, coaching and mediating hourly team members Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team's success by accomplishing tasks and assisting with projects as needed Availability during peak operating times, i.e.: Weekends, Holidays and Special Events Work as a team member to ensure our guests have the best possible experience Understand company's emergency procedures and be able to apply them when necessary Report any incidents, property damage or injuries immediately to Manager/Supervisor Attend department meetings and training sessions as necessary Other duties as assigned by Manager and/or Supervisor Support Southern Management's Mission, Vision, and Values Comply with Southern Management's policies and procedures Ensure a great and friendly relationship with the banquets department Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management Lead by example, be a positive example for team in action and attitude Delegate work as appropriate, stating clearly objectives and time-line requirements Monitor and evaluate employees' successful completion of work Encourage effective teamwork Responsible management of department budget Positive interaction with all levels of management and vendors Develop and adhere to annual action plan/ capital project list Have a disaster recovery system in place and in use Skills Required Ability to obtain and/or maintain any government required licenses, certificates or permits Skilled in cooking, cost controls, management, training and development Working knowledge of kitchen and dishwashing procedures Knowledge of food and beverage costs, labor costs, and product cost Ability to run all kitchen operations Ability to create innovative menu items, develop recipes and provide unique food presentation Advanced skills as a kitchen trainer Advanced knowledge of kitchen accounting, menu cost, recipes, etc. Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Sound leadership and managerial skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Technical knowledgeable and competency in necessary systems and software: - [Outlook, Word, Excel, etc]
Dec 14, 2019
Full time
The Hotel at the University of Maryland, College Park MD Duties and Responsibilities Works closely with the Executive Banquet Chef, is second in command of the kitchen and is able to fill-in as Executive Banquet Chef when necessary Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and team member engagement results Help in the development of menu items Focus on and contribute to increased revenue and improved Guest service Manage execution of food preparation in Culinary department according to quality standards, presentation techniques, and portion control Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results Order food and manage inventories to maximize quality and minimize food cost Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods Implements, adheres, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, confidentiality, safety, and sanitation Assist Executive Banquet Chef in developing and implementing department management plans including labor schedules and systems of accountability Conduct daily staff briefings and department meetings to ensure colleagues are prepared to provide exceptional levels of service Resolve food quality and service opportunities; communicate with appropriate Team Members and leaders on Guest feedback Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas Participate in hotel committees Demonstrate HUMD core values in all interactions Supervise all aspects of employee relations including, hiring, coaching and mediating hourly team members Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team's success by accomplishing tasks and assisting with projects as needed Availability during peak operating times, i.e.: Weekends, Holidays and Special Events Work as a team member to ensure our guests have the best possible experience Understand company's emergency procedures and be able to apply them when necessary Report any incidents, property damage or injuries immediately to Manager/Supervisor Attend department meetings and training sessions as necessary Other duties as assigned by Manager and/or Supervisor Support Southern Management's Mission, Vision, and Values Comply with Southern Management's policies and procedures Ensure a great and friendly relationship with the banquets department Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management Lead by example, be a positive example for team in action and attitude Delegate work as appropriate, stating clearly objectives and time-line requirements Monitor and evaluate employees' successful completion of work Encourage effective teamwork Responsible management of department budget Positive interaction with all levels of management and vendors Develop and adhere to annual action plan/ capital project list Have a disaster recovery system in place and in use Skills Required Ability to obtain and/or maintain any government required licenses, certificates or permits Skilled in cooking, cost controls, management, training and development Working knowledge of kitchen and dishwashing procedures Knowledge of food and beverage costs, labor costs, and product cost Ability to run all kitchen operations Ability to create innovative menu items, develop recipes and provide unique food presentation Advanced skills as a kitchen trainer Advanced knowledge of kitchen accounting, menu cost, recipes, etc. Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Sound leadership and managerial skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Technical knowledgeable and competency in necessary systems and software: - [Outlook, Word, Excel, etc]
It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here - Flagship Culinary Services is seeking a Jr. Sous Chef to help run the employee cafes for our Client, the largest social media company in the world! Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Job Perks and Benefits Monday-Friday schedule, with weekends off 11 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match On-the-job training to advance in your position Free meals and snacks during your shift Key Responsibilities Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Manage: manage shift of assigned staff, including Line and Prep Cooks, Food Receivers, Dishwashers and Front of House team members. Assist Sous Chef(s) with scheduling, training and professional development for your team Oversee Production: responsible for your café's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service Quality Check: maintain food quality standards, ensuring compliance with food inventory procedures, food storage and rotation. Conduct daily line checks, food reviews, taste tests and more Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team Safety: maintain a clean and organized kitchen and workplace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills Excellent culinary skills and experience with high volume production and large batch cooking Knowledge of kitchen safety and sanitation processes and protocols Ability to handle kitchen equipment and tools safely Strong leadership, communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 2 years of kitchen management experience High school diploma or GED; Culinary degree preferred, but not required Solid track record of success in previous management role Jr. Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department About: Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts. Equal Employment Opportunity Employer: Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!
Dec 14, 2019
Full time
It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here - Flagship Culinary Services is seeking a Jr. Sous Chef to help run the employee cafes for our Client, the largest social media company in the world! Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Job Perks and Benefits Monday-Friday schedule, with weekends off 11 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match On-the-job training to advance in your position Free meals and snacks during your shift Key Responsibilities Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Manage: manage shift of assigned staff, including Line and Prep Cooks, Food Receivers, Dishwashers and Front of House team members. Assist Sous Chef(s) with scheduling, training and professional development for your team Oversee Production: responsible for your café's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service Quality Check: maintain food quality standards, ensuring compliance with food inventory procedures, food storage and rotation. Conduct daily line checks, food reviews, taste tests and more Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team Safety: maintain a clean and organized kitchen and workplace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills Excellent culinary skills and experience with high volume production and large batch cooking Knowledge of kitchen safety and sanitation processes and protocols Ability to handle kitchen equipment and tools safely Strong leadership, communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 2 years of kitchen management experience High school diploma or GED; Culinary degree preferred, but not required Solid track record of success in previous management role Jr. Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department About: Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts. Equal Employment Opportunity Employer: Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!
My name is Fiore Tedesco. I am the chef and owner of L'Oca d'Oro. I opened L'Oca d'Oro three years ago with the vision of creating a neighborhood restaurant that would be truly supportive of local agriculture, operate as a neutral and collaborative space and would guarantee a living wage to every employee. We have created a safe space for chefs regardless of gender, race or sexual orientation to work, grow and achieve in our kitchen. Our employees all share in the 20% service charge that goes on every check, have access to an affordable Health care plan and can communicate in an atmosphere that is a departure from the norm and celebrates everyone who works here. If you love cooking and want to find a sustainable home for your craft, love engaging and want to be part of a team that shares a progressive vision of what restaurants can and should be, L'Oca d'Oro could be the place for you.We are looking for focused, committed chefs who share these values and feel they may be able to thrive and lead in this environment. You must be serious about your life in food and committed to being a part of and growing with our team.For the sous chef position we are looking for candidates whom have at least 3 years fine dining experience and at least 1 year management experience. Candidates should be prepared to work the line, be an extremely organized cook and be willing to do all the little things that contribute to a restaurant's success. This is a small kitchen team and it takes a great deal of focus and hard work from everyone on staff for us to be who are. It is a 55-60 hour a week position. This is a salaried position with paid time off / paid health care and other benefits.If you are interested please write me a note detailing why you think this may be the right work environment for you.
Dec 14, 2019
Full time
My name is Fiore Tedesco. I am the chef and owner of L'Oca d'Oro. I opened L'Oca d'Oro three years ago with the vision of creating a neighborhood restaurant that would be truly supportive of local agriculture, operate as a neutral and collaborative space and would guarantee a living wage to every employee. We have created a safe space for chefs regardless of gender, race or sexual orientation to work, grow and achieve in our kitchen. Our employees all share in the 20% service charge that goes on every check, have access to an affordable Health care plan and can communicate in an atmosphere that is a departure from the norm and celebrates everyone who works here. If you love cooking and want to find a sustainable home for your craft, love engaging and want to be part of a team that shares a progressive vision of what restaurants can and should be, L'Oca d'Oro could be the place for you.We are looking for focused, committed chefs who share these values and feel they may be able to thrive and lead in this environment. You must be serious about your life in food and committed to being a part of and growing with our team.For the sous chef position we are looking for candidates whom have at least 3 years fine dining experience and at least 1 year management experience. Candidates should be prepared to work the line, be an extremely organized cook and be willing to do all the little things that contribute to a restaurant's success. This is a small kitchen team and it takes a great deal of focus and hard work from everyone on staff for us to be who are. It is a 55-60 hour a week position. This is a salaried position with paid time off / paid health care and other benefits.If you are interested please write me a note detailing why you think this may be the right work environment for you.
