DoubleTree Arctic Club Seattle- SEAAC
Seattle, WA, USA
The ARCTIC CLUB HOTEL SEATTLE - A DOUBLETREE BY HILTON, managed by Northwest x Southern Hospitality (NSH) is looking for a courteous, customer service driven, happy, energetic, ambitious, &?inspired type Executive Sous?Chef??to join our growing hospitality team! If you think you are ready for the exciting world of hospitality then?Northwest x Southern Hospitality is for you!? Summary of position: This position is train, supervise and work with all kitchen staff to prepare, cook and present food per hotel standard recipes to create quality food products. Full job description available upon request. Qualifications: Prior hotel or hospitality experience preferred. Must be able to work nights, weekends and holidays. We offer a competitive salary and excellent benefits, and industry discounts. Potential for promotional opportunities to other?NSH properties including Marriott & Hilton brands. Northwest x Southern Hospitality is an Equal Opportunity Employer, offering employment opportunities to all qualified persons without regard to race, color, national origin, disability, religion, age, sex, veteran status or other classifications protected by law. JB.0.00.LN
Jun 24, 2019
The ARCTIC CLUB HOTEL SEATTLE - A DOUBLETREE BY HILTON, managed by Northwest x Southern Hospitality (NSH) is looking for a courteous, customer service driven, happy, energetic, ambitious, &?inspired type Executive Sous?Chef??to join our growing hospitality team! If you think you are ready for the exciting world of hospitality then?Northwest x Southern Hospitality is for you!? Summary of position: This position is train, supervise and work with all kitchen staff to prepare, cook and present food per hotel standard recipes to create quality food products. Full job description available upon request. Qualifications: Prior hotel or hospitality experience preferred. Must be able to work nights, weekends and holidays. We offer a competitive salary and excellent benefits, and industry discounts. Potential for promotional opportunities to other?NSH properties including Marriott & Hilton brands. Northwest x Southern Hospitality is an Equal Opportunity Employer, offering employment opportunities to all qualified persons without regard to race, color, national origin, disability, religion, age, sex, veteran status or other classifications protected by law. JB.0.00.LN
Proposition Chicken serves the best damn chicken in San Francisco's Hayes Valley and in Oakland's Lakeshore Ave. We are a quick service restaurant that offers the highest quality chicken served in 3 simple ways - Fried, Flipped (Rotisserie) & Fake (BBQ Tofu). We work with Mary's free range, air-chilled chicken, have a zero-waste philosophy and butcher all of our birds in house. From our biscuits to our sauces, everything is made from scratch. Check us out at our website. We are currently seeking a Sous Chef/Kitchen Manager who will work directly with the General Manager and Executive Chef/Owner. We want someone with a proven track record in leading a team in a fast paced kitchen who can also keep the same standards found at fine dining restaurants. We have an aggressive growth plan and are going to open several restaurants over the next few years. We need a rock star who is looking for a challenge and is interested in growing with us. To be successful in this role, you will share our enthusiasm for fostering growth in our team so that when we promote you, you can do the same with the people that you have been coaching. Responsibilities include: -Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors -Manage daily prep and production of our menu offerings -Run the expo line during service to ensure each plate meets our standards -Manage food, supply, and labor costs -Place food orders, update pars, help build systems to streamline operations -Monitor safe equipment operation and maintenance -Ensure proper food safety and sanitation in our kitchen -Love of hospitality and food Must Have: -Positive attitude with grace under pressure -Kitchen management experience: 2 years -High volume restaurant experience: 3 years -Valid Food Handler's Card -Bi-lingual in Spanish is a HUGE plus Are you ready for a rewarding new challenge? If so, please attach your cover letter and resume. We can't wait to meet you. Proposition Chicken serves the highest quality homemade chicken, made to order, how you want it. You choose. Delicious quick-service restaurant located in the Octavia Corridor on Market Street between Van Ness and Church stations. You get the right to choose what you want & how you want it.
Jun 24, 2019
Full time
Proposition Chicken serves the best damn chicken in San Francisco's Hayes Valley and in Oakland's Lakeshore Ave. We are a quick service restaurant that offers the highest quality chicken served in 3 simple ways - Fried, Flipped (Rotisserie) & Fake (BBQ Tofu). We work with Mary's free range, air-chilled chicken, have a zero-waste philosophy and butcher all of our birds in house. From our biscuits to our sauces, everything is made from scratch. Check us out at our website. We are currently seeking a Sous Chef/Kitchen Manager who will work directly with the General Manager and Executive Chef/Owner. We want someone with a proven track record in leading a team in a fast paced kitchen who can also keep the same standards found at fine dining restaurants. We have an aggressive growth plan and are going to open several restaurants over the next few years. We need a rock star who is looking for a challenge and is interested in growing with us. To be successful in this role, you will share our enthusiasm for fostering growth in our team so that when we promote you, you can do the same with the people that you have been coaching. Responsibilities include: -Build, motivate, and lead a highly engaged and capable kitchen staff and kitchen supervisors -Manage daily prep and production of our menu offerings -Run the expo line during service to ensure each plate meets our standards -Manage food, supply, and labor costs -Place food orders, update pars, help build systems to streamline operations -Monitor safe equipment operation and maintenance -Ensure proper food safety and sanitation in our kitchen -Love of hospitality and food Must Have: -Positive attitude with grace under pressure -Kitchen management experience: 2 years -High volume restaurant experience: 3 years -Valid Food Handler's Card -Bi-lingual in Spanish is a HUGE plus Are you ready for a rewarding new challenge? If so, please attach your cover letter and resume. We can't wait to meet you. Proposition Chicken serves the highest quality homemade chicken, made to order, how you want it. You choose. Delicious quick-service restaurant located in the Octavia Corridor on Market Street between Van Ness and Church stations. You get the right to choose what you want & how you want it.
The Sous Chef is responsible for assisting the Culinary Director and meeting or exceeding the expectations of the residents by providing quality meals and excellent service. The Sous Chef will oversee the day to day operation of the culinary department in absence of the Culinary Director. The culinary team prepares breakfast, lunch, and dinner to be plated and served to our residents daily. Sous Chefs are personable and friendly individuals who have the ability to thrive in a fast-paced, team-oriented environment. Sagora Senior Living is one of the top 50 senior housing operators in the United States offering independent living, assisted living, and memory care services. We are looking for compassionate and caring individuals to join our team to uphold our "Residents First" philosophy. We offer a competitive compensation and benefits package along with additional company perks. If you are looking for a rewarding position and a great company culture, we urge you to apply! Position details: Community name: City, State: Community details: heritage-place/ Status: Full Time Shift/hours: Varies Responsibilities: Assist Culinary Director in day to day oversight and supervision of the culinary department as assigned Preparing menu items in accordance with recipes Cooking la carte items Presenting a finished plate to be served and enjoyed Maintaining a safe, sanitary, clean and organized cooking area Assist with inventory and ordering of food and non-food supplies Train and counsel food service associates Skills/Requirements: One or more years of work experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen Current ServSafe Certification and Food Handlers permit required as regulated by state and local authorities Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English Ability to use math to calculate recipes and costing Must have skills necessary to prepare dishes for specialized diets Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law. PM18 PI
Jun 24, 2019
Full time
The Sous Chef is responsible for assisting the Culinary Director and meeting or exceeding the expectations of the residents by providing quality meals and excellent service. The Sous Chef will oversee the day to day operation of the culinary department in absence of the Culinary Director. The culinary team prepares breakfast, lunch, and dinner to be plated and served to our residents daily. Sous Chefs are personable and friendly individuals who have the ability to thrive in a fast-paced, team-oriented environment. Sagora Senior Living is one of the top 50 senior housing operators in the United States offering independent living, assisted living, and memory care services. We are looking for compassionate and caring individuals to join our team to uphold our "Residents First" philosophy. We offer a competitive compensation and benefits package along with additional company perks. If you are looking for a rewarding position and a great company culture, we urge you to apply! Position details: Community name: City, State: Community details: heritage-place/ Status: Full Time Shift/hours: Varies Responsibilities: Assist Culinary Director in day to day oversight and supervision of the culinary department as assigned Preparing menu items in accordance with recipes Cooking la carte items Presenting a finished plate to be served and enjoyed Maintaining a safe, sanitary, clean and organized cooking area Assist with inventory and ordering of food and non-food supplies Train and counsel food service associates Skills/Requirements: One or more years of work experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen Current ServSafe Certification and Food Handlers permit required as regulated by state and local authorities Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English Ability to use math to calculate recipes and costing Must have skills necessary to prepare dishes for specialized diets Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law. PM18 PI
Work of Art Catering is seeking a strong Sous Chef to grow with our company. We are a full-service, certified green off-premise catering company, based in the heart of SOMA and in our 29th year of operation. We are looking for a passionate individual with a strong work ethic and the desire to be a part of a close knit, creative management team. Our food philosophy flows from procuring the finest ingredients and raw, seasonal product available. We believe that by creating as much as possible from scratch with our own hands, we provide a more unique and memorable experience for our clients and their guests. We seek to blend modern sensibility with old world technique and craftsmanship. Our aim is to produce food that is refined, crowd pleasing, uniquely innovative and presented with a polished aesthetic. The Sous Chef is to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The Sous Chef's culinary and managerial skills play a critical role in maintaining our company's brand, by working to elevate standards in our industry and by striving to exceed our client's expectations of a refined catering experience. Specific responsibilities are to include: Train and supervise all kitchen employees in upholding company standards of culinary excellence, cleanliness and efficiency. Work daily towards maintaining a culture of hard work done in a manner respectful to all players involved. Assist Executive Chef with all aspects of culinary event planning, including ordering product, maintaining appropriate staffing levels, writing prep lists and production schedules. Lead production shifts as needed. Assist Chef with day to day management of the production kitchen including daily, weekly and monthly cleaning projects as needed, and with a constant eye towards better organization. Lead on-site culinary teams and directly oversee all aspects of event execution as needed. Provide training and support to on-site management teams. Assist with warehouse organization and facility upkeep as needed. Qualifications: an exacting palette a well established knowledge of contemporary approaches to culinary technique, also an earnest desire to better understand long standing traditions in food. From a regional perspective, and also a global perspective. ability to work quickly, cleanly, and calmly rock solid reliability and punctuality able to follow detailed instructions, recipes and procedures with a high level of consistency. solid "can-do" attitude, willingness to assist with all aspects of event production as needed, including: packing, delivering, cleaning, and warehouse re-stocking flexible availability, able to work mornings, afternoons and evenings as needed The ideal candidate will have experience in as many of the following areas as possible: fine dining as CDP or higher -high volume establishment off-premise catering/banquets pastry production preservation and fermentation butchery charcuterie/salumi Work of Art has a long tradition of being innovative from every angle both creatively and in our business practices. We work each day living into our name which provides a high degree of fresh thinking with a concern always to bring functional results. The drive to produce a product that is hyper seasonal and integrates with the needs of our clients keeps us striving and learning new work methods that truly bring inspiring results. We know how important life work balance is and manage our calendar carefully. Stewarding the environment is at the core of our values. We were the first certified green catering company in San Francisco sanctioned by the Department of the Environment. Our aim is true.
Jun 23, 2019
Full time
Work of Art Catering is seeking a strong Sous Chef to grow with our company. We are a full-service, certified green off-premise catering company, based in the heart of SOMA and in our 29th year of operation. We are looking for a passionate individual with a strong work ethic and the desire to be a part of a close knit, creative management team. Our food philosophy flows from procuring the finest ingredients and raw, seasonal product available. We believe that by creating as much as possible from scratch with our own hands, we provide a more unique and memorable experience for our clients and their guests. We seek to blend modern sensibility with old world technique and craftsmanship. Our aim is to produce food that is refined, crowd pleasing, uniquely innovative and presented with a polished aesthetic. The Sous Chef is to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The Sous Chef's culinary and managerial skills play a critical role in maintaining our company's brand, by working to elevate standards in our industry and by striving to exceed our client's expectations of a refined catering experience. Specific responsibilities are to include: Train and supervise all kitchen employees in upholding company standards of culinary excellence, cleanliness and efficiency. Work daily towards maintaining a culture of hard work done in a manner respectful to all players involved. Assist Executive Chef with all aspects of culinary event planning, including ordering product, maintaining appropriate staffing levels, writing prep lists and production schedules. Lead production shifts as needed. Assist Chef with day to day management of the production kitchen including daily, weekly and monthly cleaning projects as needed, and with a constant eye towards better organization. Lead on-site culinary teams and directly oversee all aspects of event execution as needed. Provide training and support to on-site management teams. Assist with warehouse organization and facility upkeep as needed. Qualifications: an exacting palette a well established knowledge of contemporary approaches to culinary technique, also an earnest desire to better understand long standing traditions in food. From a regional perspective, and also a global perspective. ability to work quickly, cleanly, and calmly rock solid reliability and punctuality able to follow detailed instructions, recipes and procedures with a high level of consistency. solid "can-do" attitude, willingness to assist with all aspects of event production as needed, including: packing, delivering, cleaning, and warehouse re-stocking flexible availability, able to work mornings, afternoons and evenings as needed The ideal candidate will have experience in as many of the following areas as possible: fine dining as CDP or higher -high volume establishment off-premise catering/banquets pastry production preservation and fermentation butchery charcuterie/salumi Work of Art has a long tradition of being innovative from every angle both creatively and in our business practices. We work each day living into our name which provides a high degree of fresh thinking with a concern always to bring functional results. The drive to produce a product that is hyper seasonal and integrates with the needs of our clients keeps us striving and learning new work methods that truly bring inspiring results. We know how important life work balance is and manage our calendar carefully. Stewarding the environment is at the core of our values. We were the first certified green catering company in San Francisco sanctioned by the Department of the Environment. Our aim is true.
Department: Culinary Location: Atlanta, Georgia LOCATION: Atlanta, GA - State Farm Arena As a Senior 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. Major Areas of Responsibility Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards 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 walkthroughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing System, 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 guidelines 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 Required Skills Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift 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. .
Jun 23, 2019
Full time
Department: Culinary Location: Atlanta, Georgia LOCATION: Atlanta, GA - State Farm Arena As a Senior 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. Major Areas of Responsibility Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards 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 walkthroughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing System, 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 guidelines 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 Required Skills Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift 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. .
Job Description Summary: The Brand New Kartrite Resort & Indoor Waterpark is like nothing New York's Catskills has ever seen before. With the USA's most modern, state of the art, indoor waterpark, 350+ exquisitely designed rooms and suites, and a fantastic brand-new luxury lodge experience set right in the mountains, the Kartrite Resort delivers an unbelievable family adventure for all ages! Nestled in the historic Catskills region of New York State, The Kartrite Resort & Indoor Waterpark is less than 2 hours from New York City, Northern New Jersey, Pennsylvania and Connecticut. Opening Early 2019! The Kartrite Resort will be the perfect place to stay in the Catskills! Situated just a 3-wood away from the world-famous Monster Golf Course and home to the Catskill's largest indoor waterpark, The Kartrite has completely rethought the idea of the perfect family resort. Splash the day away on thrilling waterslides! Surf an endless wave while enjoying a view of the heart of the Catskills. Satisfy your inner iron chef at any one of our innovative restaurants. Wind down after a day of aqua adventures at our relaxing spa. Think way outside the box. Throw a party, plan your dream wedding, or schedule a corporate outing. No matter your adventure, The Kartrite Resort & Indoor Waterpark offers a premium Catskills resort experience for the entire family. BASIC FUNCTION: The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations. Job Description: QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Meet with department supervisors daily to review staffing, food requirements and menus. ensure that all areas of kitchen are adequately staffed. Oversee the preparation and quality of all food items prepared and served at Kartrite Resort. Ensure quality control and cost control of all items by advising workers on all levels of proper procedure for maximum product utilization. Make necessary calls to correct any problems reported. Meet with Director of Operations to review cost percentages and food cost related matters. Responsible for physical condition of the kitchen, storage areas, receiving and employee cafeteria. Coordinate special events with Conference Services Handle special requests and complaints. Take complete responsibility for the Kartrite Resort Kitchen in the Executive Chef's absence. Counsel employees formally and informally as required. Assist in hiring and training of new employees utilizing the 90 day training checklist. Assist in menu writing. Attend all meetings scheduled. Carry out the policies and procedures of The Kartrite Resort and Benchmark Hospitality while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service. Follow safety procedures to ensure a safe working environment. Provide assistance in other job classifications as determined necessary by immediate superior. The Kartrite is an EOE/M/F/Vet/Disabled Drug Free Workplace
Jun 23, 2019
Full time
Job Description Summary: The Brand New Kartrite Resort & Indoor Waterpark is like nothing New York's Catskills has ever seen before. With the USA's most modern, state of the art, indoor waterpark, 350+ exquisitely designed rooms and suites, and a fantastic brand-new luxury lodge experience set right in the mountains, the Kartrite Resort delivers an unbelievable family adventure for all ages! Nestled in the historic Catskills region of New York State, The Kartrite Resort & Indoor Waterpark is less than 2 hours from New York City, Northern New Jersey, Pennsylvania and Connecticut. Opening Early 2019! The Kartrite Resort will be the perfect place to stay in the Catskills! Situated just a 3-wood away from the world-famous Monster Golf Course and home to the Catskill's largest indoor waterpark, The Kartrite has completely rethought the idea of the perfect family resort. Splash the day away on thrilling waterslides! Surf an endless wave while enjoying a view of the heart of the Catskills. Satisfy your inner iron chef at any one of our innovative restaurants. Wind down after a day of aqua adventures at our relaxing spa. Think way outside the box. Throw a party, plan your dream wedding, or schedule a corporate outing. No matter your adventure, The Kartrite Resort & Indoor Waterpark offers a premium Catskills resort experience for the entire family. BASIC FUNCTION: The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations. Job Description: QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Meet with department supervisors daily to review staffing, food requirements and menus. ensure that all areas of kitchen are adequately staffed. Oversee the preparation and quality of all food items prepared and served at Kartrite Resort. Ensure quality control and cost control of all items by advising workers on all levels of proper procedure for maximum product utilization. Make necessary calls to correct any problems reported. Meet with Director of Operations to review cost percentages and food cost related matters. Responsible for physical condition of the kitchen, storage areas, receiving and employee cafeteria. Coordinate special events with Conference Services Handle special requests and complaints. Take complete responsibility for the Kartrite Resort Kitchen in the Executive Chef's absence. Counsel employees formally and informally as required. Assist in hiring and training of new employees utilizing the 90 day training checklist. Assist in menu writing. Attend all meetings scheduled. Carry out the policies and procedures of The Kartrite Resort and Benchmark Hospitality while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service. Follow safety procedures to ensure a safe working environment. Provide assistance in other job classifications as determined necessary by immediate superior. The Kartrite is an EOE/M/F/Vet/Disabled Drug Free Workplace
We have an opening for a Sous Chef position. Location : Boston, MA Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 280761 SALARIED EXEMPT
Jun 22, 2019
Full time
We have an opening for a Sous Chef position. Location : Boston, MA Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 280761 SALARIED EXEMPT
DoubleTree Arctic Club Seattle- SEAAC
Seattle, WA, USA
The ARCTIC CLUB HOTEL SEATTLE - A DOUBLETREE BY HILTON, managed by Northwest x Southern Hospitality (NSH) is looking for a courteous, customer service driven, happy, energetic, ambitious, type Executive SousChefto join our growing hospitality team! If you think you are ready for the exciting world of hospitality thenNorthwest x Southern Hospitality is for you! Summary of position: This position is train, supervise and work with all kitchen staff to prepare, cook and present food per hotel standard recipes to create quality food products. Full job description available upon request. Qualifications: Prior hotel or hospitality experience preferred. Must be able to work nights, weekends and holidays. We offer a competitive salary and excellent benefits, and industry discounts. Potential for promotional opportunities to otherNSH properties including Marriott & Hilton brands. Northwest x Southern Hospitality is an Equal Opportunity Employer, offering employment opportunities to all qualified persons without regard to race, color, national origin, disability, religion, age, sex, veteran status or other classifications protected by law.JB.0.00.LN
Jun 22, 2019
Full time
The ARCTIC CLUB HOTEL SEATTLE - A DOUBLETREE BY HILTON, managed by Northwest x Southern Hospitality (NSH) is looking for a courteous, customer service driven, happy, energetic, ambitious, type Executive SousChefto join our growing hospitality team! If you think you are ready for the exciting world of hospitality thenNorthwest x Southern Hospitality is for you! Summary of position: This position is train, supervise and work with all kitchen staff to prepare, cook and present food per hotel standard recipes to create quality food products. Full job description available upon request. Qualifications: Prior hotel or hospitality experience preferred. Must be able to work nights, weekends and holidays. We offer a competitive salary and excellent benefits, and industry discounts. Potential for promotional opportunities to otherNSH properties including Marriott & Hilton brands. Northwest x Southern Hospitality is an Equal Opportunity Employer, offering employment opportunities to all qualified persons without regard to race, color, national origin, disability, religion, age, sex, veteran status or other classifications protected by law.JB.0.00.LN
We have an opening for a SOUS CHEF position. Location : Washington, D.C Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 279050 SALARIED EXEMPT
Jun 22, 2019
Full time
We have an opening for a SOUS CHEF position. Location : Washington, D.C Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 279050 SALARIED EXEMPT
Sous Chef Downtown St. Louis Sous Chef Responsibilities Supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by our standard recipes. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Sous Chef Qualifications A degree from post-secondary culinary arts program is preferred. Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. Food safety certification. Must have worked with all kitchen equipment. Knowledge of food handling and preparation principles and procedures for all foods produced and served. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. Open availability based on event needs. 0
Jun 22, 2019
Full time
Sous Chef Downtown St. Louis Sous Chef Responsibilities Supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by our standard recipes. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Sous Chef Qualifications A degree from post-secondary culinary arts program is preferred. Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. Food safety certification. Must have worked with all kitchen equipment. Knowledge of food handling and preparation principles and procedures for all foods produced and served. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. Open availability based on event needs. 0
We have an opening for a Sous Chef position. Location : Cambridge MA Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Senior Sous Chef ,you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 275713 SALARIED EXEMPT
Jun 22, 2019
Full time
We have an opening for a Sous Chef position. Location : Cambridge MA Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Senior Sous Chef ,you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 275713 SALARIED EXEMPT
Sous Chef Leisure Care, a One Eighty Company, has been a leader in the senior housing industry for nearly 40 years. We're experienced. We're ambitious. We're fun. And we're looking for talented people to join our team. At Leisure Care we strive to positively impact the lives of our customers and employees each and every day. Our culture is rich with people who possess the natural desire and instinct to serve others, and the principle of leading a balanced life forms the foundation of this culture. We call it the Three-Thirds Lifestyle -- putting family first, giving back to the community second, and meaningfully contributing to the company third. After all, happy employees outside of the office make for more dedicated, creative, and productive employees in the office. Leisure Care's unique philosophy of Five-Star Fun has made us one of the most desirable companies to work for, both inside and outside of the senior housing industry. And it has never been a more exciting time to join our team. Benefits Our benefits package is one of the best in the business. We offer it all: Medical, Dental, 401K, Disability, and Life insurance, plus vacation, sick leave, meal discounts, travel benefits, as well as year-round company sponsored events and activities. Job Description Will support and assist the Chef in running an efficient kitchen. Under the direction of the Chef, will oversee the operations of the kitchen. Must have a complete understanding of all basic food preparation skill sets with the ability to perform these tasks error free and meet the company quality standards. Assist in the training and development of staff for growth and opportunity to meet the demand of qualified employees needed for continued company growth. Organizes high volumes of work while maintaining a quality product. Purchases food quantities, factoring in the number of residents by meal period. Complies with all state and local operating regulations. Ability to communicate with staff and residents both verbally and in writing. Applies all required cooking techniques based on standard menus. Adheres to all corporate purchasing programs. Plans for special events and holiday functions. Maintains proper food holding temperatures at all times. Works on line during peak service periods and assists when needed. Interviews candidates for position openings. Takes month-end food inventory and extend totals accurately. Reads and understands financial performance and results. Accurately observes and defines staff performance issues and provides corrective solutions. Follows company operating standards at all times. Maintains all written Leisure Care standards. Computes basic mathematical calculations. Maintains all department expenses within the budgeted guidelines based on food cost per resident, labor cost, and supplies. If you have a strong desire to apply for a fun and rewarding job, please apply today! Leisure Care is an Equal Opportunity Employer.JB.0.00.LN
Jun 22, 2019
Full time
Sous Chef Leisure Care, a One Eighty Company, has been a leader in the senior housing industry for nearly 40 years. We're experienced. We're ambitious. We're fun. And we're looking for talented people to join our team. At Leisure Care we strive to positively impact the lives of our customers and employees each and every day. Our culture is rich with people who possess the natural desire and instinct to serve others, and the principle of leading a balanced life forms the foundation of this culture. We call it the Three-Thirds Lifestyle -- putting family first, giving back to the community second, and meaningfully contributing to the company third. After all, happy employees outside of the office make for more dedicated, creative, and productive employees in the office. Leisure Care's unique philosophy of Five-Star Fun has made us one of the most desirable companies to work for, both inside and outside of the senior housing industry. And it has never been a more exciting time to join our team. Benefits Our benefits package is one of the best in the business. We offer it all: Medical, Dental, 401K, Disability, and Life insurance, plus vacation, sick leave, meal discounts, travel benefits, as well as year-round company sponsored events and activities. Job Description Will support and assist the Chef in running an efficient kitchen. Under the direction of the Chef, will oversee the operations of the kitchen. Must have a complete understanding of all basic food preparation skill sets with the ability to perform these tasks error free and meet the company quality standards. Assist in the training and development of staff for growth and opportunity to meet the demand of qualified employees needed for continued company growth. Organizes high volumes of work while maintaining a quality product. Purchases food quantities, factoring in the number of residents by meal period. Complies with all state and local operating regulations. Ability to communicate with staff and residents both verbally and in writing. Applies all required cooking techniques based on standard menus. Adheres to all corporate purchasing programs. Plans for special events and holiday functions. Maintains proper food holding temperatures at all times. Works on line during peak service periods and assists when needed. Interviews candidates for position openings. Takes month-end food inventory and extend totals accurately. Reads and understands financial performance and results. Accurately observes and defines staff performance issues and provides corrective solutions. Follows company operating standards at all times. Maintains all written Leisure Care standards. Computes basic mathematical calculations. Maintains all department expenses within the budgeted guidelines based on food cost per resident, labor cost, and supplies. If you have a strong desire to apply for a fun and rewarding job, please apply today! Leisure Care is an Equal Opportunity Employer.JB.0.00.LN
Levy's newest restaurant in Disney Springs! Formerly Portobello, Terralina brings a bit of Italy to Disney Springs. Guests will enjoy our outdoor bar making the perfect setting to relax and unwind while sipping on craft cocktails and tasty Italian bites created by Chef Tony Mantuano. Join the excitement ~ Apply Today! NOW HIRING Chef - Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. As a 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. Major Areas of Responsibility Operations · Executes menus in accordance to brand standards · Maintains recipes to meet core 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 walkthroughs in culinary areas for each event · Continually gains culinary expertise Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing System, 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 guidelines · 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 No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Jun 22, 2019
Full time
Levy's newest restaurant in Disney Springs! Formerly Portobello, Terralina brings a bit of Italy to Disney Springs. Guests will enjoy our outdoor bar making the perfect setting to relax and unwind while sipping on craft cocktails and tasty Italian bites created by Chef Tony Mantuano. Join the excitement ~ Apply Today! NOW HIRING Chef - Sous We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. As a 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. Major Areas of Responsibility Operations · Executes menus in accordance to brand standards · Maintains recipes to meet core 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 walkthroughs in culinary areas for each event · Continually gains culinary expertise Controls · Thoroughly and accurately uses applicable Levy systems (Purchasing System, 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 guidelines · 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 No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, "If you find a job you enjoy, you'll never work another day in your life."
Company Name: Cincinnati Hospitality Position Type: Employee FLSA Status: Exempt Position Summary: Supervise and coordinate activities of cooks and other workers engaged in preparing and cooking foods. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion and safety. Essential Job Functions: Supervise and coach direct reports in the performance of their duties; complete performance reviews and provide feedback to direct reports Support the executive chef by assisting in directing culinary team and providing on-going coaching and training to ensure excellent food quality, preparation and execution Assist executive chef with inventory, ordering and cost control responsibilities Prepare food following established standards and recipes Help direct the preparation and cooking of all menu items, ensuring proper consistency and control of ticket times Provide supervision of staff, including hiring recommendations, retention, training and coaching Comply with federal, state, local and company food safety guidelines, food handling procedures and hazard analysis and critical control points (HACCP) rules governing sanitation and the cleanliness/maintenance of kitchen Prepare menu items and develop daily special menu creations and costing Supervise the cleanliness of kitchen and all kitchen equipment Ensure proper first-in-first-out rotation of food products Must be able to perform the essential functions of this position with or without reasonable accommodation Minimum Position Qualifications/Education: Culinary certificate from a two-year college or technical school or 2 years of sous chef experience in a high volume restaurant kitchen or equivalent combination of education and experience Proven experience positively leading and developing a culinary team in a high volume kitchen Solid understanding of food safety and sanitation practices and execution Ability to complete and pass food safety training within required timeframes Strong interpersonal skills with the ability to foster cooperation and work in a collaborative team environment Ability to multi-task and adapt quickly to change Ability to communicate professionally with team and guests Ability to work in a standing position for an entire shift Able to reach, bend, stoop, push and lift objects up to 40 pounds Desired Previous Job Experience/Qualifications: Associates degree in culinary arts Education Level: Associates Desired Required Travel: None Required Certifications/Licenses: None Position Type: Full-Time Regions: Midwest States: Indiana; Kentucky; Ohio Keywords: chef, hospitality, restaurant, kitchen Jobs at Restaurant Group: At Kitchen 1883, our team members have a passion for people and the food that people love to eat! Our team members are encouraged to share their passion for food with our guests and help us create an environment focused on hospitality and quality service that is unmatched in the industry. Kitchen 1883 offers competitive pay, rewards and benefits designed to meet a variety of needs, no matter where you are in your life. If you are food impassioned, have a hobby in sharing great food finds and are interested in opportunities to grow your food career, we are hungry to learn more about you. Company Overview Kroger Family of Companies employs nearly half a million associates who serve customers in 2,782 retail food stores under a variety of local banner names in 35 states. Our Family of Companies also operates 2,268 pharmacies, 274 fine jewelry stores, 1,489 supermarket fuel centers and 38 food production plants in the United States. Kroger is dedicated to our Purpose: to Feed the Human Spirit™ by serving America through food inspiration and uplift and creating #ZeroHungerZeroWaste communities by 2025. Careers with The Kroger Co. and our family of companies offer competitive wages, flexible schedules, benefits and room for advancement. Posting Notes: OH || Cincinnati || 7640 Beechmont Ave || 45255 || Cincinnati Hospitality || [[mfield2]] || Restaurant/Hospitality || Employee || Exempt || Full-Time || None
Jun 21, 2019
Full time
Company Name: Cincinnati Hospitality Position Type: Employee FLSA Status: Exempt Position Summary: Supervise and coordinate activities of cooks and other workers engaged in preparing and cooking foods. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion and safety. Essential Job Functions: Supervise and coach direct reports in the performance of their duties; complete performance reviews and provide feedback to direct reports Support the executive chef by assisting in directing culinary team and providing on-going coaching and training to ensure excellent food quality, preparation and execution Assist executive chef with inventory, ordering and cost control responsibilities Prepare food following established standards and recipes Help direct the preparation and cooking of all menu items, ensuring proper consistency and control of ticket times Provide supervision of staff, including hiring recommendations, retention, training and coaching Comply with federal, state, local and company food safety guidelines, food handling procedures and hazard analysis and critical control points (HACCP) rules governing sanitation and the cleanliness/maintenance of kitchen Prepare menu items and develop daily special menu creations and costing Supervise the cleanliness of kitchen and all kitchen equipment Ensure proper first-in-first-out rotation of food products Must be able to perform the essential functions of this position with or without reasonable accommodation Minimum Position Qualifications/Education: Culinary certificate from a two-year college or technical school or 2 years of sous chef experience in a high volume restaurant kitchen or equivalent combination of education and experience Proven experience positively leading and developing a culinary team in a high volume kitchen Solid understanding of food safety and sanitation practices and execution Ability to complete and pass food safety training within required timeframes Strong interpersonal skills with the ability to foster cooperation and work in a collaborative team environment Ability to multi-task and adapt quickly to change Ability to communicate professionally with team and guests Ability to work in a standing position for an entire shift Able to reach, bend, stoop, push and lift objects up to 40 pounds Desired Previous Job Experience/Qualifications: Associates degree in culinary arts Education Level: Associates Desired Required Travel: None Required Certifications/Licenses: None Position Type: Full-Time Regions: Midwest States: Indiana; Kentucky; Ohio Keywords: chef, hospitality, restaurant, kitchen Jobs at Restaurant Group: At Kitchen 1883, our team members have a passion for people and the food that people love to eat! Our team members are encouraged to share their passion for food with our guests and help us create an environment focused on hospitality and quality service that is unmatched in the industry. Kitchen 1883 offers competitive pay, rewards and benefits designed to meet a variety of needs, no matter where you are in your life. If you are food impassioned, have a hobby in sharing great food finds and are interested in opportunities to grow your food career, we are hungry to learn more about you. Company Overview Kroger Family of Companies employs nearly half a million associates who serve customers in 2,782 retail food stores under a variety of local banner names in 35 states. Our Family of Companies also operates 2,268 pharmacies, 274 fine jewelry stores, 1,489 supermarket fuel centers and 38 food production plants in the United States. Kroger is dedicated to our Purpose: to Feed the Human Spirit™ by serving America through food inspiration and uplift and creating #ZeroHungerZeroWaste communities by 2025. Careers with The Kroger Co. and our family of companies offer competitive wages, flexible schedules, benefits and room for advancement. Posting Notes: OH || Cincinnati || 7640 Beechmont Ave || 45255 || Cincinnati Hospitality || [[mfield2]] || Restaurant/Hospitality || Employee || Exempt || Full-Time || None
Job Description Landry's Seafood House has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Kitchen Manager - Myrtle Beach, South Carolina Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in an upscale/fine dining structured establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Address 1312 Celebrity Circle City Myrtle Beach State South Carolina ZipCode 29577 Auto req ID 19375BR
Jun 21, 2019
Full time
Job Description Landry's Seafood House has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Kitchen Manager - Myrtle Beach, South Carolina Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in an upscale/fine dining structured establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Address 1312 Celebrity Circle City Myrtle Beach State South Carolina ZipCode 29577 Auto req ID 19375BR
Overview Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered yes to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA
Jun 21, 2019
Full time
Overview Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered yes to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA
Children's Discovery Museum San Jose
San Jose, CA, USA
FoodShed at the Children's Discovery Museum offers a unique opportunity to work with the very best ingredients to prepare meals that are delicious and healthy. We serve between 10am and 2:30 pm, so your evenings are free. We offer a flexible schedule, health benefits and a generous time-off policy. The Sous-Chef will work with the Kitchen Manager and Chef to run FoodShed operations, both back and front of house. We are a quick casual dining environment. Hours are 6:30 am to 3pm 5 days per week. Evening shifts for catering on an as needed basis. You will prepare hot and grab and go items according to recipes and procedures developed by the Chef. We work with exceptional, local and organic ingredients. Our dishes are simple but perfectly prepared and presented. You will participate in all aspects of operations, from ordering, receiving, both prep and line cooking, and fill in all other positions when staff need support before, during and after service. We are looking for someone who manages people with respect, and treats the ingredients and equipment with diligence. As always, clean, fast and organized. ServSafe certificate required. This position also requires ongoing interaction with customers and Museum staff. Excellent customer relations communication skills a must. At least 3 years in a professional food service environment and at least one year of management is required. Experience with all aspects of catering is also a requirement. Ability to stand and walk for 6-8 hours per day. Ability to lift 40lbs multiple times per shift. Spanish a plus, but not a must FoodShed at the Children's Discovery Museum is on the cutting edge of providing healthy, delicious local and organic meals and snacks to a hungry population ages 2-100. We have access to a garden and bee hive to source some of our food, and help tell the story of a healthy and just food system.
Jun 20, 2019
Full time
FoodShed at the Children's Discovery Museum offers a unique opportunity to work with the very best ingredients to prepare meals that are delicious and healthy. We serve between 10am and 2:30 pm, so your evenings are free. We offer a flexible schedule, health benefits and a generous time-off policy. The Sous-Chef will work with the Kitchen Manager and Chef to run FoodShed operations, both back and front of house. We are a quick casual dining environment. Hours are 6:30 am to 3pm 5 days per week. Evening shifts for catering on an as needed basis. You will prepare hot and grab and go items according to recipes and procedures developed by the Chef. We work with exceptional, local and organic ingredients. Our dishes are simple but perfectly prepared and presented. You will participate in all aspects of operations, from ordering, receiving, both prep and line cooking, and fill in all other positions when staff need support before, during and after service. We are looking for someone who manages people with respect, and treats the ingredients and equipment with diligence. As always, clean, fast and organized. ServSafe certificate required. This position also requires ongoing interaction with customers and Museum staff. Excellent customer relations communication skills a must. At least 3 years in a professional food service environment and at least one year of management is required. Experience with all aspects of catering is also a requirement. Ability to stand and walk for 6-8 hours per day. Ability to lift 40lbs multiple times per shift. Spanish a plus, but not a must FoodShed at the Children's Discovery Museum is on the cutting edge of providing healthy, delicious local and organic meals and snacks to a hungry population ages 2-100. We have access to a garden and bee hive to source some of our food, and help tell the story of a healthy and just food system.
Ramen Shop is an ever-growing, ever-evolving local restaurant with international acclaim. Come join forces with a team of people eager to learn and share knowledge about Japanese cuisine and cooking technique as applied to local Bay Area ingredients. Requirements:Minimum of 3 years' culinary background; fine dining experience preferredNatural team leaderManagement experience a plusTakes pride in producing a consistently exceptional productInterest in local farms and produceDesire to learn and share Japanese culinary techniques and ingredientsFull availability and flexibility with scheduleBenefits:Full health, dental coverageCompetitive salary with paid vacationGenerous employee discount including weekly dining allowanceRegular staff classes, tours, and educational opportunitiesOpportunities for creative leadership in special events and pop-upsThis will be a challenge but also a highly rewarding experience with plenty of potential to grow. Please write us a note about why you would like to work with us. ONLY RESPONSES CONTAINING RESUMES WILL BE READ. Please copy and paste your resume into the body of your email. Looking forward to meeting you!Thank you,Ramen Shop Team
Jun 20, 2019
Full time
Ramen Shop is an ever-growing, ever-evolving local restaurant with international acclaim. Come join forces with a team of people eager to learn and share knowledge about Japanese cuisine and cooking technique as applied to local Bay Area ingredients. Requirements:Minimum of 3 years' culinary background; fine dining experience preferredNatural team leaderManagement experience a plusTakes pride in producing a consistently exceptional productInterest in local farms and produceDesire to learn and share Japanese culinary techniques and ingredientsFull availability and flexibility with scheduleBenefits:Full health, dental coverageCompetitive salary with paid vacationGenerous employee discount including weekly dining allowanceRegular staff classes, tours, and educational opportunitiesOpportunities for creative leadership in special events and pop-upsThis will be a challenge but also a highly rewarding experience with plenty of potential to grow. Please write us a note about why you would like to work with us. ONLY RESPONSES CONTAINING RESUMES WILL BE READ. Please copy and paste your resume into the body of your email. Looking forward to meeting you!Thank you,Ramen Shop Team
OVERVIEW:We are looking for an experienced and creative sous chef to join our fast-paced and growing restaurant. We are looking for someone who is excited to grow with us. This is a leadership position managing our kitchen, reporting directly to our General Manager. Individuals applying for this position must have a proven track record of successfully managing a kitchen and staff.More importantly, our future Executive Sous Chef should have a passion for creativity. Have a passion for big ideas such as beer/wine paring dinners. The main responsibilities include menu development and costing,managing kitchen staff, planning for seasonality, documentation of recipes and SOPs, maintaining quality control, budgeting, managing inventory and purchasing, coordinating equipment and supply maintenance and general kitchen operations. You must be able to obtain an Arizona food handlers card and Servsafe managers certificate. This position requires the ability to drive company vehicles, individuals must have a valid driver's license and a clean driving record. Candidate must meet or exceed all listed requirements and qualifications as outlined in this job description. ESSENTIAL SKILLS: ??? - Creative recipe development, documentation and creation of training manuals ??? - Ability to balance administrative tasks with being on the floor during peak hours ??? - Strong analytical skills to manage food costs, profit margins and labor costs ??? - Ability to coach, mentor and manage staff and to enforce company policies ??? - Exceptional communication (verbal and written) ??? - Ability to jump in and help resolve any problems that come-up in the kitchen JOB RESPONSIBILITIES: ??? - Oversee day-to-day BOH operations ??? - Lead and work the line when needed, oversee staff in preparing and executing menu items ??? - Monitor the quality and presentation of all food ??? - Track, record, and maintain inventory stock including food, and kitchen supplies ??? - Implement and track routine maintenance on kitchen equipment, such as refrigeration/ovens ??? - Help hire talent and train all BOH staff to meet performance expectations ??? - Prioritize and delegate tasks to kitchen staff and motivate kitchen staff ??? - Maintain a clean kitchen, and abide and implement all food safety and sanitation laws ??? - Create Menus and catered industry events and special events as business dictates ??? - Control all purchasing, ordering and receiving; including putting away/rotating products ??? - Perform other duties as requested by Executive Chef and General Manager REQUIREMENTS and QUALIFICATIONS: ???? - 4+ years experience in a comparable postion ???? - 2+ years experience directly managing a diverse staff with varying skill levels ???? - Intermediate computer skills, proficiency in Google and Microsoft Office and Excel is expected ???? - 2-year Culinary Arts Degree and/or other certification is a plus! ???? - Bachelor's Degree is a plus! WORK ENVIRONMENT: ???? - Physical strength and agility necessary with the ability to lift 50 lbs repeatedly ???? - The ability to work on your feet for long periods of time ???? - The ability to work a flexible schedule including mornings, evenings, weekends and holidays YOU WILL BE A GREAT FIT FOR THIS POSITION IF: - you are excited to help spearhead our restaurant growth ???? - You are excited to Work with food, liquor, beer and wine ???? - You are a team player and like to work hard COMPENSATION and BENEFITS: ??? - Competitive Salary Exempt (DOE) ??? - Paid Time off (1 week which accrue upon hire) ??? - Paid Sick Time ??? - Employer provided Medical Insurance ??? - IRA w/ employer match ??? - Relocation compensation HOW TO APPLY: ???? - Send to ????????? - Resume ????????? - Cover letter with Salary Expectations ????????? - List of professional references ????????? - Sample Menu Park Plaza Liquor and Deli is an Equal Opportunity Employer. Park Plaza Liquor and Deli reserves the right to employ at will. This means employment can be terminated, with or without cause, and without notice, at anytime, at the option of the company or at the option of the employee. ??? ????
Jun 19, 2019
OVERVIEW:We are looking for an experienced and creative sous chef to join our fast-paced and growing restaurant. We are looking for someone who is excited to grow with us. This is a leadership position managing our kitchen, reporting directly to our General Manager. Individuals applying for this position must have a proven track record of successfully managing a kitchen and staff.More importantly, our future Executive Sous Chef should have a passion for creativity. Have a passion for big ideas such as beer/wine paring dinners. The main responsibilities include menu development and costing,managing kitchen staff, planning for seasonality, documentation of recipes and SOPs, maintaining quality control, budgeting, managing inventory and purchasing, coordinating equipment and supply maintenance and general kitchen operations. You must be able to obtain an Arizona food handlers card and Servsafe managers certificate. This position requires the ability to drive company vehicles, individuals must have a valid driver's license and a clean driving record. Candidate must meet or exceed all listed requirements and qualifications as outlined in this job description. ESSENTIAL SKILLS: ??? - Creative recipe development, documentation and creation of training manuals ??? - Ability to balance administrative tasks with being on the floor during peak hours ??? - Strong analytical skills to manage food costs, profit margins and labor costs ??? - Ability to coach, mentor and manage staff and to enforce company policies ??? - Exceptional communication (verbal and written) ??? - Ability to jump in and help resolve any problems that come-up in the kitchen JOB RESPONSIBILITIES: ??? - Oversee day-to-day BOH operations ??? - Lead and work the line when needed, oversee staff in preparing and executing menu items ??? - Monitor the quality and presentation of all food ??? - Track, record, and maintain inventory stock including food, and kitchen supplies ??? - Implement and track routine maintenance on kitchen equipment, such as refrigeration/ovens ??? - Help hire talent and train all BOH staff to meet performance expectations ??? - Prioritize and delegate tasks to kitchen staff and motivate kitchen staff ??? - Maintain a clean kitchen, and abide and implement all food safety and sanitation laws ??? - Create Menus and catered industry events and special events as business dictates ??? - Control all purchasing, ordering and receiving; including putting away/rotating products ??? - Perform other duties as requested by Executive Chef and General Manager REQUIREMENTS and QUALIFICATIONS: ???? - 4+ years experience in a comparable postion ???? - 2+ years experience directly managing a diverse staff with varying skill levels ???? - Intermediate computer skills, proficiency in Google and Microsoft Office and Excel is expected ???? - 2-year Culinary Arts Degree and/or other certification is a plus! ???? - Bachelor's Degree is a plus! WORK ENVIRONMENT: ???? - Physical strength and agility necessary with the ability to lift 50 lbs repeatedly ???? - The ability to work on your feet for long periods of time ???? - The ability to work a flexible schedule including mornings, evenings, weekends and holidays YOU WILL BE A GREAT FIT FOR THIS POSITION IF: - you are excited to help spearhead our restaurant growth ???? - You are excited to Work with food, liquor, beer and wine ???? - You are a team player and like to work hard COMPENSATION and BENEFITS: ??? - Competitive Salary Exempt (DOE) ??? - Paid Time off (1 week which accrue upon hire) ??? - Paid Sick Time ??? - Employer provided Medical Insurance ??? - IRA w/ employer match ??? - Relocation compensation HOW TO APPLY: ???? - Send to ????????? - Resume ????????? - Cover letter with Salary Expectations ????????? - List of professional references ????????? - Sample Menu Park Plaza Liquor and Deli is an Equal Opportunity Employer. Park Plaza Liquor and Deli reserves the right to employ at will. This means employment can be terminated, with or without cause, and without notice, at anytime, at the option of the company or at the option of the employee. ??? ????
Flagship is the premier vendor contracted to manage the culinary services for our client, the largest social media company in the world. We are looking for a SOUS CHEFS & Jr. Sous Chefs with a vast experience working with international and regional cuisines in a high food production environment. Must be a passionate Manager that can lead a staff of 35 team members in creating daily changing menus. The ideal candidate will be responsible for fostering the company?s philosophy of hosting an excellent learning environment with the highest degree food quality without compromising the respect of our staff. We foster a fun and exciting environment and our staff is our top priority alongside quality and safety. ESSENTIAL FUNCTIONS * Responsible for food production according to recipes/directions. * Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. * Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. * Responsible for ongoing training and professional development of staff members. * Effectively communicates to management to ensure effective and efficient operations without issue. * Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc. * Sets operational goals and follow-up plans for the work unit. * Ensures compliance with inventory procedures. * Maintains food quality standards for the caf?. * Conducts daily line checks, food reviews and recipes of the day. * Ensures that clear feedback is provided to the entire kitchen team, including staff and management. * Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve caf? standards of kitchen team and to correct deficiencies on a timely basis. * Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines These are a few perks of what we offer our employees: * Above industry pay * Monday-Friday schedule/Weekends OFF!!! * 11 Paid Holidays * Medical, Vision, Dental, FREE * Accrued sick and vacation * 401k -portion company match * Free uniforms * Yearly performance reviews * Yearly bonus structure * Great Growth opportunities
Jun 19, 2019
Flagship is the premier vendor contracted to manage the culinary services for our client, the largest social media company in the world. We are looking for a SOUS CHEFS & Jr. Sous Chefs with a vast experience working with international and regional cuisines in a high food production environment. Must be a passionate Manager that can lead a staff of 35 team members in creating daily changing menus. The ideal candidate will be responsible for fostering the company?s philosophy of hosting an excellent learning environment with the highest degree food quality without compromising the respect of our staff. We foster a fun and exciting environment and our staff is our top priority alongside quality and safety. ESSENTIAL FUNCTIONS * Responsible for food production according to recipes/directions. * Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. * Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. * Responsible for ongoing training and professional development of staff members. * Effectively communicates to management to ensure effective and efficient operations without issue. * Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc. * Sets operational goals and follow-up plans for the work unit. * Ensures compliance with inventory procedures. * Maintains food quality standards for the caf?. * Conducts daily line checks, food reviews and recipes of the day. * Ensures that clear feedback is provided to the entire kitchen team, including staff and management. * Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve caf? standards of kitchen team and to correct deficiencies on a timely basis. * Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines These are a few perks of what we offer our employees: * Above industry pay * Monday-Friday schedule/Weekends OFF!!! * 11 Paid Holidays * Medical, Vision, Dental, FREE * Accrued sick and vacation * 401k -portion company match * Free uniforms * Yearly performance reviews * Yearly bonus structure * Great Growth opportunities