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Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Winter Seasonal Job Type: Full-Time This is an exciting opportunity to work with the Resort Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Ensure that these operations are run efficiently and cost effectively while maintaining a high level of customer service. The Sous Chef must make teamwork, employee morale and a positive work environment as a top priority. The positions will provide support, direction and assistance to all staff members while helping them maintain a "Fast, Friendly, Flexible and Fun" attitude. The position must have a clear and open communication with staff members, all other departments within the resort and the parent company. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Resort Executive Chef on presentation and quality standards for all menu items * Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas * Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations * Ensure all established safety procedures are enforced. * Places daily food orders and completes monthly inventory. * Oversee banquet events in respective restaurant * Assist in staff recruitment, interviewing and hiring. * Staff performance management Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Knowledge of basic purchasing skills/experience * High School graduate * Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset * Intermediate skiing or riding ability * Some positions require early morning and/or late evening shifts Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree, or equivalent Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects, up to 50lbs * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Do you love the mountains and wonder what it would be like to work at a mountain resort? Looking to try something new and learn how to ski, snowboard or downhill mountain bike? Are you looking to meet new friends from all over the country and world? If you answered yes to any of these questions, we invite you to come join our community at Stevens Pass today! Why not work where you play, and let Stevens Pass be your office. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 180511

Are you an experienced Sous Chef or Kitchen Manager with a passion for service, great food and having fun? Join the Malone's Family! Malone's Named one of the Great Steak Houses of North America, Malone's is Lexington's premier steakhouse, and is now expanding to the Louisville area! Less than two percent of beef processed in the world is rated as "prime beef." Malone's is pleased to offer the widest selection of fresh, hand-cut USDA Prime steaks. In addition to their steak selection, the diverse menu offers something for everyone. Enjoy freshly made salads, fresh fish and seafood selections, sandwiches, house favorites and seasonal chef features. Malone's is the perfect destination for lunch or dinner with family and friends, professional meetings, and celebrations. Malone's has been celebrating meals and milestones since 1998. Sous Chef We are currently looking to Sous Chefs/Kitchen Managers for our upcoming Malone's in Louisville, KY. The ideal candidate will have at least two years experience working in a upscale full-service restaurant. In addition, he/she must be a leader and desire to be actively involved in making a difference in the development of a young and growing restaurant group. Start with us now, and the opportunities are endless. If you are an experienced Sous Chef who is comfortable working in an high- volume work environment and have a PASSION for guest service, great food and having fun - we want to hear from you. Come be a part of a close-knit, fun-loving family that will embrace you and help you be the best you can be. Opportunities for advancement abound in our rapidly growing company. And the icing on the Malone's cake? Check out these benefits.... Benefits Competitive salary with attainable monthly bonus potential Outstanding 401K plan with company match Complete health care package including dental Quality of life Strong company culture **4-day work week Two Weeks Paid Vacation Company Wide Dining Card Responsibilities Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the BHG's recipes, portioning, cooking and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to BH standards. Order food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with BHG's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Plan, direct, or supervise the food preparation or cooking activities. Coordinate planning, budgeting, or purchasing for all the food operations. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Bluegrasshospitality.com

The Sous Chef position works with our Estate Chef managing kitchen operations, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering. We are a very small team, so a positive attitude and willingness to work closely with others is required. ESSENTIAL DUTIES AND RESPONSIBILITIES (Including but not limited to): Organize, clean, and maintain the working functionality of the kitchen. Food preparation Inventory & ordering Menu development Maximize kitchen efficiency Ensure culinary storage areas are neat, organized, and clean. Coordinate with Estate Chef relating to any specific needs. Responsible for Kitchen in absence of Estate Chef Ensure culinary storage areas are neat, organized, and clean. QUALIFICATION REQUIREMENTS: Minimum high school degree or equivalent Strong communication skills Detail and service oriented Team player with a positive attitude Problem solver Self-motivated Flexible schedule; willingness to work weekends Valid California Drivers License Valid ServSafe Food Handler Certificate PHYSICAL REQUIREMENTS: Lift and handle materials weighing up to 50 lbs. Stand for extended periods Compensation and Benefits Competitive Compensation Health, Dental and Vision Benefits 401K Retirement Plan Paid Time Off Daily Meals at Work -- **Please apply with a resume and a brief note on why you think you are a great fit for this position** Ashes & Diamonds Winery is a love letter to Napa as it was when it first took the world stage in the 1960s. Located at the gateway to the Valley, along its main artery Highway 29, Ashes & Diamonds' mid-century approach extends seamlessly through its viticulture, winemaking, and architecture. The resulting wines are a wide-ranging convergence of modern and old-school flavors, all of which adhere to an ethos of light-handed winemaking and transparency of terroir.

Position Available: Sous Chef at Round Hill Club in Greenwich, CT Round Hill Club (RHC), established in 1922, is a premier, distinctly private family-oriented country club located in the town of Greenwich, Connecticut. It is recognized as one of the most prestigious private Clubs in the Northeast and has earned the distinction of being a Platinum Club of America. The Club has approximately 600 members, all of whom are residents of this affluent community and represent the top echelon in the world's business and social communities. The 18 holes golf course was designed by Walter Travis and opened in 1924. Full practice facilities complement the course. The Club also has eight Har Tru tennis courts. The swimming pool and snack bar are open Memorial Day through Labor Day and the six week Youth Camp hosts 75 children per week each summer. An Indoor Racquets Facility which includes two indoor tennis courts, four squash courts and a 2,500 square foot fitness facility. Four platform tennis courts and an active shooting sports program further add to the year 'round amenities of the Club. Additionally, the Club has staff dormitories for 47 employees. The Club's facilities include an historic Clubhouse that offers several dining and banquet areas including a newly renovated and highly successful "Travis Room" bar and lounge, the Elm Room and outside summer dining on the Terrace overlooking the golf course. For private parties, the Club can arrange up to 350 people for seated dinners. The Club is in the middle of a $6.3 million pool and snack bar construction project that will conclude this coming May and provide a 1000 sf snack bar facility. The Club's general facilities are open seven days per week, 12 months per year. The Clubhouse dining facilities are open Tuesday through Friday from mid-April to mid-October and Wednesday through Sunday for the rest of the year. The Clubhouse closes annually for three weeks in March. The RHC seeks a career-oriented Sous Chef with a strong culinary background. The Sous Chef position is a hands-on position; he or she directly oversees the daily á la carte food operations of the Clubhouse and creates, develops and executes all á la carte menus and daily features. Duties also include the production and oversight of private parties and Club events and assists with the operation of the seasonal pool snack bar kitchen. The Sous Chef assists the Executive Chef on creating menus for private parties and member events. Continual development of the culinary staff is a key responsibility for this position. The RHC is recognized among its peer clubs as a training ground for chefs. Over the years, the Club culinary program has trained many cooks and sous chefs who have progressed to Executive Chef positions in highly regarded clubs in the tri-state area. The culinary team encompasses a full time crew of five well trained line cooks, three dishwashers and two rounds cooks. To support the busy summer season, RHC hires five culinary interns. The ample RHC kitchen was completely remodeled in 2015. It is furnished with new equipment, two separate lines for simultaneous banquets and à la carte execution. Plentiful cooler space and work areas allow accommodation of a larger staff during the summer with minimal constrains. The RHC employs a loyal, professional and accomplished management team and wishes to complement the excellent group already in place. The working environment of the organization is one of professionalism and respect and the RHC prides itself on the extremely close and positive relationships it maintains with its staff. Essential Job Tasks Assists Executive Chef with the smooth operation of the kitchen and development of the culinary program. Is an active presence in the kitchen, working directly with staff to train and counsel, ensuring consistency and quality standards are met and maintained. · Works directly with front-of-the-house managers to support staff training and menu tastings. Prepares and directly supervises daily food production. Assists the Chef with pricing, cost controls, requisitioning and issuing for food production. Assumes complete charge of the kitchen in the absence of the Executive Chef. Assists the Executive Chef with the planning, preparation and execution of menus for all food production. Develops, with the Executive Chef, a pastry program and trains staff on preparing desserts for à la carte and Club events. Creates a daily prep list based on upcoming functions and events. Assigns tasks to staff, follows up and updates as needed. Expedites during peak meal periods as needed in the absence of the Executive Chef. Ensures all products are properly labeled, rotated and dated. Supervises the daily line for lunch and dinner, ensures product is fresh and up to standards. Makes corrections and adjustments as needed. Trains and cross trains cooks to continually develop the culinary operation. Ensures par levels of prepared foods, soups and sauces are consistently met. Orders produce, dry goods and fish as needed. Reduces loss and waste, reutilizing product to reduce food costs. Follow Health Department guidelines on the handling, storage and processing of food items, adheres to local and state health and safety standards and maintains the highest sanitary standards. Forecasts food production needs based on history and event counts. Conducts service lineups and meetings with kitchen and service staff. Assists the Executive Chef on the development on standard recipes. Butchers proteins as needed, ensuring consistency in portion size, trains staff on butchering and portioning. Oversees the set-up, attendance and break-downs of buffets. Ensures that staff properly covers, dates, labels and stores all raw and prepared foods. Maintains neat and professional appearance and observes personal cleanliness rules at all times. Follows directives and completes assignments with a minimum of supervision. Attends and actively participates in staff meetings. Ensures that all work areas are clean and organized. Candidate Qualifications: A culinary degree from a recognized culinary program is preferred. At least three years of progressively increasing levels of responsibility in the food and beverage industry as a supervisor or manager and a total of no less than five years of culinary experience. Banquet and high volume restaurant experience needed. Proficiency with food ordering and inventory management required. Must be skilled with menu planning and composition. This position is ideal for a stable and career oriented individual who seeks steady advancement in the field of private club management with the goal of becoming an Executive Chef of a top level organization. Must be personable, energetic and engaging and have a proven track record of successfully managing personnel, especially as it relates to establishing and conducting formalized staff training. A strong personal work ethic is required and the successful candidate will not be reluctant to put in the necessary hours to achieve the level of services desired by the Club. Compensation and Benefits: Open and commensurate with qualifications and experience. The RHC offers a very competitive compensation package to include year-end bonus, subsidized medical, dental and vision insurances, 401(k) with 4% matching contribution, comparative dining allowance and a continuing education package. On-site housing is available at rent that is substantially below-market. Please e-mail resume to: Dominic Calla, Executive Chef at . We thank all candidates for their interest; however, only candidates chosen for interviews will be contacted.

SUMMARY The immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. RESPONSIBILITIES The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement

WAYFARE TAVERN We are a classic San Francisco Tavern featuring authentic American dishes inspired by local cuisine at the turn of the 20th century. All three floors of the restaurant have been designed keeping historical accuracy in mind. Anything goes from black-tie to blue jeans, and we are committed to delivering an unparalleled dining experience. Sous Chef - We are looking for a strong candidate who has a passion for great food, is well organized and can lead a team. Must have a flexible schedule. The ideal candidate is comfortable leading a strong culinary experience with staff members, a great palate, a keen eye for detail, and the ability to work with ease under high-pressure situations. Requirements: - Culinary School Required Skills: - Has great decision-making skills - Has superb organizational skills - Knowledge of correct portions - Proactive, punctual and a great communicator - Must be committed to our mission and culture - Must have knowledge of Word, Excel and Google Docs Required Experience: - Must have at least 2-5 years of experience, in an upscale casual or fine dining restaurant (REQUIRED) - Able to manage and count inventory - Understanding of food and labor cost - Able to understand and process invoices

Position Available: Sous Chef at Round Hill Club in Greenwich, CT Round Hill Club (RHC), established in 1922, is a premier, distinctly private family-oriented country club located in the town of Greenwich, Connecticut. It is recognized as one of the most prestigious private Clubs in the Northeast and has earned the distinction of being a Platinum Club of America. The Club has approximately 600 members, all of whom are residents of this affluent community and represent the top echelon in the world's business and social communities. The 18 holes golf course was designed by Walter Travis and opened in 1924. Full practice facilities complement the course. The Club also has eight Har Tru tennis courts. The swimming pool and snack bar are open Memorial Day through Labor Day and the six week Youth Camp hosts 75 children per week each summer. An Indoor Racquets Facility which includes two indoor tennis courts, four squash courts and a 2,500 square foot fitness facility. Four platform tennis courts and an active shooting sports program further add to the year 'round amenities of the Club. Additionally, the Club has staff dormitories for 47 employees. The Club's facilities include an historic Clubhouse that offers several dining and banquet areas including a newly renovated and highly successful "Travis Room" bar and lounge, the Elm Room and outside summer dining on the Terrace overlooking the golf course. For private parties, the Club can arrange up to 350 people for seated dinners. The Club is in the middle of a $6.3 million pool and snack bar construction project that will conclude this coming May and provide a 1000 sf snack bar facility. The Club's general facilities are open seven days per week, 12 months per year. The Clubhouse dining facilities are open Tuesday through Friday from mid-April to mid-October and Wednesday through Sunday for the rest of the year. The Clubhouse closes annually for three weeks in March. The RHC seeks a career-oriented Sous Chef with a strong culinary background. The Sous Chef position is a hands-on position; he or she directly oversees the daily á la carte food operations of the Clubhouse and creates, develops and executes all á la carte menus and daily features. Duties also include the production and oversight of private parties and Club events and assists with the operation of the seasonal pool snack bar kitchen. The Sous Chef assists the Executive Chef on creating menus for private parties and member events. Continual development of the culinary staff is a key responsibility for this position. The RHC is recognized among its peer clubs as a training ground for chefs. Over the years, the Club culinary program has trained many cooks and sous chefs who have progressed to Executive Chef positions in highly regarded clubs in the tri-state area. The culinary team encompasses a full time crew of five well trained line cooks, three dishwashers and two rounds cooks. To support the busy summer season, RHC hires five culinary interns. The ample RHC kitchen was completely remodeled in 2015. It is furnished with new equipment, two separate lines for simultaneous banquets and à la carte execution. Plentiful cooler space and work areas allow accommodation of a larger staff during the summer with minimal constrains. The RHC employs a loyal, professional and accomplished management team and wishes to complement the excellent group already in place. The working environment of the organization is one of professionalism and respect and the RHC prides itself on the extremely close and positive relationships it maintains with its staff. Essential Job Tasks Assists Executive Chef with the smooth operation of the kitchen and development of the culinary program. Is an active presence in the kitchen, working directly with staff to train and counsel, ensuring consistency and quality standards are met and maintained. · Works directly with front-of-the-house managers to support staff training and menu tastings. Prepares and directly supervises daily food production. Assists the Chef with pricing, cost controls, requisitioning and issuing for food production. Assumes complete charge of the kitchen in the absence of the Executive Chef. Assists the Executive Chef with the planning, preparation and execution of menus for all food production. Develops, with the Executive Chef, a pastry program and trains staff on preparing desserts for à la carte and Club events. Creates a daily prep list based on upcoming functions and events. Assigns tasks to staff, follows up and updates as needed. Expedites during peak meal periods as needed in the absence of the Executive Chef. Ensures all products are properly labeled, rotated and dated. Supervises the daily line for lunch and dinner, ensures product is fresh and up to standards. Makes corrections and adjustments as needed. Trains and cross trains cooks to continually develop the culinary operation. Ensures par levels of prepared foods, soups and sauces are consistently met. Orders produce, dry goods and fish as needed. Reduces loss and waste, reutilizing product to reduce food costs. Follow Health Department guidelines on the handling, storage and processing of food items, adheres to local and state health and safety standards and maintains the highest sanitary standards. Forecasts food production needs based on history and event counts. Conducts service lineups and meetings with kitchen and service staff. Assists the Executive Chef on the development on standard recipes. Butchers proteins as needed, ensuring consistency in portion size, trains staff on butchering and portioning. Oversees the set-up, attendance and break-downs of buffets. Ensures that staff properly covers, dates, labels and stores all raw and prepared foods. Maintains neat and professional appearance and observes personal cleanliness rules at all times. Follows directives and completes assignments with a minimum of supervision. Attends and actively participates in staff meetings. Ensures that all work areas are clean and organized. Candidate Qualifications: A culinary degree from a recognized culinary program is preferred. At least three years of progressively increasing levels of responsibility in the food and beverage industry as a supervisor or manager and a total of no less than five years of culinary experience. Banquet and high volume restaurant experience needed. Proficiency with food ordering and inventory management required. Must be skilled with menu planning and composition. This position is ideal for a stable and career oriented individual who seeks steady advancement in the field of private club management with the goal of becoming an Executive Chef of a top level organization. Must be personable, energetic and engaging and have a proven track record of successfully managing personnel, especially as it relates to establishing and conducting formalized staff training. A strong personal work ethic is required and the successful candidate will not be reluctant to put in the necessary hours to achieve the level of services desired by the Club. Compensation and Benefits: Open and commensurate with qualifications and experience. The RHC offers a very competitive compensation package to include year-end bonus, subsidized medical, dental and vision insurances, 401(k) with 4% matching contribution, comparative dining allowance and a continuing education package. On-site housing is available at rent that is substantially below-market. Please e-mail resume to: Dominic Calla, Executive Chef at . We thank all candidates for their interest; however, only candidates chosen for interviews will be contacted.

Position: Sous Chef Compensation: $22.00 per hour + DOE, Bonus Program/Incentives Schedule: Sunday- Thursday Chateau at Bothell Landing lives our mission statement every day. To work with each resident to create a unique retirement lifestyle that enables our Resident's to live happier, healthier, longer lives on their own terms. If you are looking to make a difference when you go to work, truly enjoy the time spent with your Residents and desire to work as a team with your co-workers, Chateau Retirement Communities may be the employer you are looking for. Now hiring an experienced Sous Chef. Hours vary but generally 9-6 or 10:30-7. 70% hands on production, 30% admin duties. Creative license on menu planning. Must have at least 1-2 years supervisory experience, 4+ years line cooking in a fast-paced restaurant style setting. Catering or banquet experience a plus. Collaborates and works with 2 other sous chefs on campus as well as managing a shared staff of cooks and dishwashers. Reports to culinary services director. Strong production crew with good longevity. The Sous Chef is responsible for the preparation and plating up of quality food and for the daily upkeep and cleaning of the kitchen and preparation areas. The sous chef is also responsible for overseeing the other kitchen staff and assisting in training. Here's what you need to qualify to work at Chateau: A willingness to work as part of a team At least four years' experience in related field Proficient knife skills and knowledge of cooking terms Flexible and can prioritize Able to make responsible choices and decisions, and act in resident's best interest Ability to read, write and speak English Food Handlers Permit CPR and First Aid Be willing to learn, take directions from supervisors and accept new responsibilities Ability to write recipes Knowledge of state regulations and safety factors Must be able to lift 40+ pounds and be on feet for three hours at a time Benefits: Competitive Pay • 90% Employer paid Medical/Dental • Vision • Life Insurance • Employer matching 401k• Paid Holidays • Paid Sick Leave • Paid Vacation Leave • Discounted Employee Meals • Referral Bonuses • Free Parking •ORCA Card Allowance • Movie Tickets for your Birthday • Meal of Fortune program • Bridge Program (HCA to CNA) • Wellness "Bloom" Program • Verizon Cell Phone Corporate Discount • Engagement Award • CNA License Annual Reimbursement • Tuition Program To find out more about this opportunity, visit our website at or you may also stop by our community to complete an application to see for yourself all of the warmth Chateau has to offer. Chateau Retirement Communities is an equal opportunity employer

Job title: Executive Sous Chef (Chicagoland) Reports to: Director of Operations and Executive Chef Department : BOH Operations Hours of work: Ability to work a variable schedule, including weekends. NOTE: This position will support multiple restaurants within the Chicagoland area. Preferably, this position will be centrally located in Oakbrook, IL. To view our restaurant concepts, click here Our Restaurants: Old Town Pour House City Works Sweetwater South Branch Organizational Overview Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts. Position Summary Our Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Requirements Essential functions: Help in the preparation and design of all food and drinks menus Produce high-quality plates both design and taste-wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for BOH staff Work Environment/ Physical Demand: Must be able to stand for a full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls, and type Must be able to work in areas of loud noises. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Long periods of standing and walking to different parts of the restaurant at different levels. Fast-paced hands-on position. The dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. An equal opportunity employer

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Winter Seasonal 2019/2020 Job Type: Full Time Location: Keystone - LaBonte's Smokehouse BBQ Job Summary The best mountain BBQ around! Enjoy house-smoked meats, classic sides, cold beverages, and you can enjoy it all inside our new seating area! Stop by for a mid-day meal, or a break in your day. Pull up an Adirondack chair on our famous snow beach and soak in the Colorado sunshine. A successful candidate will be adaptable, flexible and maintain a positive attitude in the face of challenges, embrace the service culture of Vail Resorts and maintain a sense of cooperation and teamwork with the other outlets in Mountain Dining. Job Responsibilities * Hiring, training, motivating, and retaining team members to consistently meet standards and expectations * Assist with ordering, stocking, rotation of product, inventory, costing, pricing, and general kitchen organization and maintenance * Must be knowledgeable in sanitation standards and able to communicate to employees and co-workers proper standards and directions * Assist with development and implementation of pars, order guides, recipes, checklists, etc. * Opening and closing duties as required * Some outside work may be required Job Requirements Required: * 3 years culinary experience * 1 year culinary supervisory experience * Able to lift up to 40 lbs, full range of motion * Fluent in English, written and spoken * Standard exposure to chemicals, noise, etc. * Position requires an unpaid gondola/chairlift commute * Holidays/weekends/evenings availability * Culinary degree or equivalent experience * Basic computer knowledge * ServSafe Certification or equivalent State Issued Food Handlers Card * Arrive to work prepared and with slip resistant shoes daily Preferred: * Experience in a high volume kitchen * Previous experience cooking with a smoker We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 184793

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish Staff Housing: We are currently in a position to offer Staff Accommodation to the candidate that is successful in their application for this role. If you are invited to interview for this position please feel free to ask for more information about Staff Accommodation and our availability. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round Job Type: Full Time Location: Keystone Job Summary The Pastry Sous Chef is a leader for the culinary team at the Keystone Conference Center. Assisting the Executive Pastry Chef and helping supervise all aspects of the bakeshop. Job Responsibilities * Assist in managing all day to day operations of the Keystone Conference Center Bakeshop * Manage banquet functions, Commissary Kitchen Requests, Room Amenity and Wedding/Celebration Cakes * Handle ordering, receiving, scheduling, payroll and other administrative responsibilities * Supervise daily operations of the Bakeshop team to the expectations and standards of the Executive Chef * Manage budget and forecast through controlling expenses and labor * Supervise and provide training/development for line level staff * Create a team atmosphere and lead by example * Assist with the hiring, discipline and retaining of your employees * Handle high volume production - from scratch desserts, decorations, etc. for both plated and buffet meals * Decorate wedding cakes and celebratory desserts * Show creativity in chocolate decorations including molds and specialty items * Handle daily deliveries as needed using a company vehicle * Conduct and lead Wedding Cake tastings Job Requirements * 3 Years of supervisory experience in a Pastry/Bakeshop kitchen * Ability to work a flexible schedule to accomodate group business * Ability to lift up to 50lbs and stand for a long period of time * Must pass a DMV background check to drive company vehicles * Ability to work independently and contribute to a positive, productive work environment * Must demonstrate the ability to communicate in a professional manner * Ability to write and produce specialty request menus We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181309

Joes Seafood, Prime Steak & Stone Crab Is SeekingASous Chef Join Our Leadership Team!Joes in Chicago --offering a selection of prime steaks, quality seafood and the signature dishes of Joes Stone Crab in Miami is adding a SOUS CHEF to the team.Were looking for an experienced kitchen operator with a background in high-volume, fine dining restaurants.If youre a leader who listens well and grounds their communication in mutual respect with the team, this could be what youre looking for. Wed like to hear from you please apply today. EOE. E-Verify.Requirements:2 years of Sous Chef experience in afine diningkitchenSkilled in production and prep in a systems-driven environmentStrong communication skills with vendors as well as team membersAbility to lead an experienced, professional kitchen brigadeExperiencein running back of house systems with a strong attention to detailPremium steakhouse or seafood restaurant experience is a big plus.Joe's Seafood, Prime Steak & Stone Crab-created in partnership with Lettuce Entertain You and the legendary Joe's Stone Crab of Miami Beach is located inWashington, DC (just steps from the White House), Chicagoand Las Vegas. Serving a selection of hand-carved prime steaks, jet-fresh seafood, Florida Stone Crab Claws, Key lime pie and other signature dishes, Joe's sets the standard for quintessential fine dining with timeless dcor and professional service.Not ready to apply?Join Our Talent Network:Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other condi

Beatrix Market: NowSeeking A Sous Chef Join OurLeadership Team!The Beatrix Market team isseeking aSOUS CHEFto join their team.At Beatrix Market, our menu featureslocal, seasonal ingredientsand fresh flavor combinations, creating an outstanding grab-and-go experience of the classic Beatrix menu.Ifyoure a talented Sous Chef whos eager to work in a culinary-focused, chef-drivenfast casual restaurant,this could be the next step in your career.EOE. E-Verify.Requirements:2-3 years of Sous Chef experience in a high-volume kitchenExperienced running a chef-driven, scratch kitchenSkilled in working in a fast-paced environmentAbility to lead their teams based on mutual respect and communicationExperience with BOH systems, ordering and inventoryBeatrix Market provides a quick grab-and-go Beatrix experience. The menu features selfserve salad, soup and hot food bars, and chefprepared salads, sandwiches and snacks plus premium nuts, candy and a Chocolate Closet, showcasing local artisans. Beatrix Market also offers a wide selection of gluten free, vegetarian and vegan options.Not ready to apply?Join Our Talent Network:Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location

Lettuce Deliveries Is SeekingASous Chef Join Our Leadership TeamSOUS CHEFS The Lettuce Deliveries team wants to meet you!Lettuce Deliveries- a virtual kitchen with locations in Lincoln Park, River North & West Loop that serves up cuisine from brands such as Whole 30 and BonAppetit- is hiring!Apply today were eager to hear from you. EOE. E-Verify.Required:1-2 years of experience as a Sous Chef, Kitchen Manager or Lead CookAbility to stay organized in a busy environmentNot ready to apply?Join Our Talent Network-Click Here!We Offer:Competitive payQuarterly bonus programRestaurant discountsBlue Cross/Blue Shield medical/dental insuranceDomestic partner benefitsVision plan401(k)Employee assistance program (EAP)Pre-tax transit benefit (where applicable)Nonsmoking working environmentTraining, development & advancement opportunitiesPaid time off including holiday, vacation, sick days, parental leaveAnd moreLettuce Entertain You is an Equal Opportunity Employer.We Participate in E-Verify.POSITION SUMMARY:Responsible for the daily operation of the kitchen and kitchen staff.Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.Also assist in hiring, supervising and developing all kitchen staff.ESSENTIAL FUNCTIONS:(Other duties will be assigned as needed) Must be willing and able to do the following:Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.Interview, hire, train, develop and retain qualified BOH employees.Identify, address and document individual employee performance problems according to standard operating procedure.Discipline and/or terminate as necessary according to LEYE procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train and develop key employees for growth, advancement and promotion.Understand and follow the food allergy procedure and special orders/restrictions.Perform a daily walk through inventory to prioritize product utilization.Assign production duties to all kitchen staff.Identify and communicate inventory and equipment needs to ordering Manager.Complete a daily product order.Perform a pre-shift line check to ensure quality of all items.Responsible for the purchase and ordering of all food product and supplies for the restaurant.Track high cost items according to standing operating procedure.Identify and communicate production needs to Pastry Chef.Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Conduct shift cook meetings.Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Stewardfunctions.Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.Assist in the development of menus and food items.Prepare ingredients needed for recipes of menu items.Prepare food items according to prescribed recipes.Use equipment as prescribed in preparation of menu items.Maintain good quality standards including consistency and presentation.Coordinate proper food storage according to standard operating procedure.Communicate repair and maintenance needs to management.Ensure BOH employees understand and adhere to sanitation/safety guidelines.Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.Perform varied duties to ensure proper back of house operation according to standard operating procedure.Adhere to standing zoning procedures.Wear a hair restraint while on duty.Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.Must wash hands regularly, according to guidelines.Comply with all safety and sanitation guidelines and procedures.Maintain a clean and orderly work area.Be able to stand and walk for an entire shift.Communicate cordially, effectively and clearly with all employees, managers and guests.Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.Perform more than one task at a time.Maintain a positive, pleasant attitude every shift.Accept direction and constructive criticism from management.Perform calmly and effectively in an extremely busy and stressful work environment.Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.Work in a confined, crowded space of variable noise and temperature levels.Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.GENERAL RULESMust be willing and able to do the following:Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready to work condition.Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory or harassing behavior.Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.Accessibility varies by location

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 179598

Training location: Chicago Land Area Anticipated training Duration: 8 - 10 Weeks Job title: Sous Chef Reports to: Executive Chef Department: BOH Operations Hours of work: Ability to work a variable schedule, including weekends. Organizational Overview Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts. Position Summary Our Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Requirements Essential functions: Help in the preparation and design of all food and drinks menus Produce high-quality plates both design and taste-wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for BOH staff Work Environment/ Physical Demand: Must be able to stand for the full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noises. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Long periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. An equal opportunity employer

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish Staff Housing: We are currently in a position to offer Staff Accommodation to the candidate that is successful in their application for this role. If you are invited to interview for this position please feel free to ask for more information about Staff Accommodation and our availability. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

We are currently looking for a Sous Chef to join our flight kitchen operations team located at Dallas/Fort Worth International Airport in Dallas, Texas. Reporting to the Executive Chef, the Sous Chef assists the Executive Chef in designing and preparing meals for airline customers. The Sous Chef also provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. The Sous Chef drives the food production effort with the assistance of Food Supervisors.Essential Duties and Responsibilities:Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements.Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HACCP and other governmental regulations).Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization).Orders raw material from storeroom and produces extra meals at last minute as needed.Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts.Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation.Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product.Manages daily production of hot and/or cold kitchens for quality and consistency.Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.Monitors daily manpower planning and schedules employees.Responsible for employee retention and reducing employee turnover.Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority.Employee must complete all company required training including but not limited to ServSafe.Compliance with all company required policies, procedures and processed including but not limited to required training.Performs other related duties and responsibilities as assigned.Minimum Qualifications:Education:Prefer someone with an Associate's degree inthe Culinary Arts or a Culinary Arts certification.Work Experience:Must have a minimum of one to threeyears of experience as a Chef and/or Sous Chef.Must have a minimum of seven years of experience as a cook.Highly prefer someone with previous supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment.Prefer someone within-flight catering experience or experience in a high volume, food service environment.Current or previous labor relations experience is a plus.Job Skills:Must have the ability to cook meals according to detailed specifications.Must have the ability to work in a fast paced, deadline driven environment.Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.Must have the ability to train others.Must have the ability to give negative and positive feedback to employees on a daily basis.Must have excellent time management skills. Must have the ability to handle multiple tasks without losing focus on priorities.Must have strong organizational and analytical skills.Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.Experience with menu design, a plus.Must have basic computer skills. Prefer someone with working knowledge of Microsoft Office products.Certifications, Licenses and Registrations:Prefer someone who is ServSafe Certified.Must have the ability to obtain ServSafe Certification.Communication Skills:Must have excellent written and verbal communication skills.Bi-lingual in Spanish isa plus.Travel:This position has travel of up to 25% of the time.Environmental Requirements of the Position:Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours.In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.A rotating schedule of over 55 hours per week is typical.Gategroup Competencies Required to be Successful in the Position:Thinking Information Search and analysis & problem resolution skillsEngaging Understanding others, Team Leadership and Developing PeopleInspiring Influencing and building relationships, Motivating and Inspiring, Communicating effectivelyAchieving Delivering business results under pressure, Championing Performance Improvement and Customer FocusDemonstrated Values to be Successful in the Position:Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:We treat each other with respect and we act with integrityWe communicate and keep each other informedWe put our heads together to problem solve and deliver excellence as a teamWe have passion for our work and we pay attention to the little detailsWe foster an environment of accountability, take responsibility for our actions and learn from our mistakesWe do what we say we will do, when we say we are going to do itWe care about our coworkers, always taking an opportunity to make someones day betterThe above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.Gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser:

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.Job Requirements* Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant* Strong passion for culinary excellence, wine knowledge and service* Proven ability to develop team* Knowledge of systems, methods and processes that contribute to great execution* Stable job history which demonstrates upward career progression