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We are looking for a professional Sous Chef to join our culinary team, following our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities Help in the preparation and design of all food menusProduce high quality plates both design and taste wiseEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff's performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customers Requirements 3+ years of experience as a Sous ChefUnderstanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementAccuracy and speed in handling emergency situations and providing solutionsMust have NYC DOH Food Protection Certificate.Flexible schedule -- we are a 24-hour kitchen and overnight shifts may be requiredWorking knowledge of various computer software programs (MS Office, MS Excel, etc.) More about us: Savory is a corporate catering company with a mission to elevate the catering experience, making it fresher, quicker, more reliable, and tastier. Savory is a fast-paced environment focused on quality food experiences and hospitality excellence. Our rapid growth has prompted us to seek qualified individuals that will be a positive addition to our tight-knit family and help shape the future of Savory.

SUMMARY: To oversee the Currents kitchen ensuring quality food in a timely manner. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Hire, schedule, train, coach, and evaluate staff and conduct performance reviews Direct daily work activities and inspect completed work for conformance to standards Manage Currents kitchen in an efficient manner by maintaining good communications with management and staff Complete orders, ensure quality and rotation of products and complete month-end inventory while monitoring and controlling waste Ensure quality food preparation and presentation Create and maintain Cost of Good sheets for menu items Create menu items, monthly and seasonal, for Currents. Ensure kitchen safety, cleanliness, sanitation and food handling procedures are followed Responsible for financial performance of Currents including labor, food costs and other controllable expenses Ensure the appearance and maintenance of kitchen equipment working with the Executive Steward to maintain equipment and ensure a regular cleaning schedule KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: High School Diploma/GED or equivalent experience 8 years culinary experience 5 years supervisory or Sous Chef experience Proven knowledge of the proper food handling procedures Preferred: Culinary degree or American Culinary Federation Certification Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Computer skills Microsoft Office (Word, Excel and Outlook) and Windows XP Excellent written, verbal and interpersonal communication skills Abilities Required: Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to serve both internal and external customers Ability to manage departmental budget and control labor and expenses Ability to speak in a clear, concise and pleasant voice Ability to develop and implement standard operating procedures

One of the most popular restaurants in Erie is seeking a skilled Executive Sous Chef / Kitchen Manager who wants to join a Great Concept, Grow their Career, and Have Fun at Work with one of the leading concepts in the city doing high volume. This exciting opportunity for the right Executive Sous Chef / Kitchen Manager offers great training, great compensation & benefits, and much more in a beautiful restaurant environment.RequirementsIf you meet the requirements and have a Passion for the Industry and Love to Please the Guest, we will provide a Package that includes the followingSuccessful Executive Sous Chef / Kitchen Manager Candidates will have 2+ years of Executive Sous Chef / Kitchen Manager Experience in Full-Service Restaurants Leading Teams, Delivering Memorable Service, and the ability to Drive Profits. Experience with higher end concepts preferred.Up to $55K base salary, plus great bonus structure 401K with company contribution Medical, dental, and vision insurance Paid time off Short and Long-term disability Comprehensive Training Programs Life insuranceGreat Career Opportunities People first company culture Promote from within philosophyALL INQUIRIES 100% CONFIDENTIALResourceOne and its Recruiters have been leaders in the recruiting industry for decades and we operate at NO COST to the candidates we represent. Our clients pay us to help find great talent for their management hiring needs nationwide. We focus on your needs and present real job openings for our clients to you that are often times not advertised anywhere else.

Start Your Journey With Us The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York's Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Requisition Number: STA002474 Department: -Lakeside Cafe Position Status: Full-Time Position Summary: Lakeside Cafe. The Sous Chef oversees the daily operations and ensures quality presentation of all food served to meet the standard established by the Director of Culinary Excellence and assists the Chef de Cuisine to ensure proper training of all culinary team members for optimal production results. Essential Functions Prepares daily production list and verifies that culinary staff follow all recipes and portion control. Ensures all culinary production areas are clean and organized. Ensures adherence to sanitation rules and regulations. Assists the General Manager, Executive Chef, and Chef de Cuisine in planning food production levels and staffing needs. Minimum Education Required: Associate's Degree or two years of post-secondary education Could a level of job-related experience higher than the minimum required for the position substitute for the minimum level of education?: No Minimum Experience Required: Three or more years of related work experience Could a level of education higher than the minimum required for the position substitute for the minimum level of job-related experience?: No Knowledge, Skills & Abilities: Effective communication (verbal and written), organization and human relations skills; ability to work well in a diverse environment; proficiency with computer and Microsoft Office Applications software including word processing, spreadsheets, and databases; legally authorized to work in the United States; successful completion of background investigation prior to employment Salary Range: $33,300 Job Open Date: 08/08/2019 Job Closing Date: 8/29/2019

SUMMARY: To oversee the Currents kitchen ensuring quality food in a timely manner. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Hire, schedule, train, coach, and evaluate staff and conduct performance reviews Direct daily work activities and inspect completed work for conformance to standards Manage Currents kitchen in an efficient manner by maintaining good communications with management and staff Complete orders, ensure quality and rotation of products and complete month-end inventory while monitoring and controlling waste Ensure quality food preparation and presentation Create and maintain Cost of Good sheets for menu items Create menu items, monthly and seasonal, for Currents. Ensure kitchen safety, cleanliness, sanitation and food handling procedures are followed Responsible for financial performance of Currents including labor, food costs and other controllable expenses Ensure the appearance and maintenance of kitchen equipment working with the Executive Steward to maintain equipment and ensure a regular cleaning schedule KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: High School Diploma/GED or equivalent experience 8 years culinary experience 5 years supervisory or Sous Chef experience Proven knowledge of the proper food handling procedures Preferred: Culinary degree or American Culinary Federation Certification Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Computer skills Microsoft Office (Word, Excel and Outlook) and Windows XP Excellent written, verbal and interpersonal communication skills Abilities Required: Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to serve both internal and external customers Ability to manage departmental budget and control labor and expenses Ability to speak in a clear, concise and pleasant voice Ability to develop and implement standard operating procedures

SUMMARY: To oversee the Currents kitchen ensuring quality food in a timely manner. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Hire, schedule, train, coach, and evaluate staff and conduct performance reviews Direct daily work activities and inspect completed work for conformance to standards Manage Currents kitchen in an efficient manner by maintaining good communications with management and staff Complete orders, ensure quality and rotation of products and complete month-end inventory while monitoring and controlling waste Ensure quality food preparation and presentation Create and maintain Cost of Good sheets for menu items Create menu items, monthly and seasonal, for Currents. Ensure kitchen safety, cleanliness, sanitation and food handling procedures are followed Responsible for financial performance of Currents including labor, food costs and other controllable expenses Ensure the appearance and maintenance of kitchen equipment working with the Executive Steward to maintain equipment and ensure a regular cleaning schedule KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: High School Diploma/GED or equivalent experience 8 years culinary experience 5 years supervisory or Sous Chef experience Proven knowledge of the proper food handling procedures Preferred: Culinary degree or American Culinary Federation Certification Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Computer skills Microsoft Office (Word, Excel and Outlook) and Windows XP Excellent written, verbal and interpersonal communication skills Abilities Required: Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to serve both internal and external customers Ability to manage departmental budget and control labor and expenses Ability to speak in a clear, concise and pleasant voice Ability to develop and implement standard operating procedures

SUMMARY: To oversee the Currents kitchen ensuring quality food in a timely manner. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Hire, schedule, train, coach, and evaluate staff and conduct performance reviews Direct daily work activities and inspect completed work for conformance to standards Manage Currents kitchen in an efficient manner by maintaining good communications with management and staff Complete orders, ensure quality and rotation of products and complete month-end inventory while monitoring and controlling waste Ensure quality food preparation and presentation Create and maintain Cost of Good sheets for menu items Create menu items, monthly and seasonal, for Currents. Ensure kitchen safety, cleanliness, sanitation and food handling procedures are followed Responsible for financial performance of Currents including labor, food costs and other controllable expenses Ensure the appearance and maintenance of kitchen equipment working with the Executive Steward to maintain equipment and ensure a regular cleaning schedule KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: High School Diploma/GED or equivalent experience 8 years culinary experience 5 years supervisory or Sous Chef experience Proven knowledge of the proper food handling procedures Preferred: Culinary degree or American Culinary Federation Certification Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Computer skills Microsoft Office (Word, Excel and Outlook) and Windows XP Excellent written, verbal and interpersonal communication skills Abilities Required: Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to serve both internal and external customers Ability to manage departmental budget and control labor and expenses Ability to speak in a clear, concise and pleasant voice Ability to develop and implement standard operating procedures

Your Next Opportunity Is Now BoardingJoin OTG as a Sous Chef now, and drive a new type of hospitality experience at Newark Airport.WHAT IS OTG?OTG has revolutionized the hospitality industry by pushing the boundaries of excellence. With more than 300 in-terminal dining and retail locations across 10 airports, OTG and its 5,000+ Crewmembers serve millions of travelers each year.WHY OTG?By joining our team, you'll discover endless opportunities to explore, learn and realize your greatest potential in some of the most exciting hospitality environments around. And because our people drive our experiences, we offer some of the best compensation and benefits in the industry.We transform airport experiences. You drive it.Position SummaryROLE AND RESPONSIBILITIESThe Sous Chef is responsible for ensuring the overall success of the crewmembers through consistent training, guidance, and on-going development. The ability to manage and mentor a team of Cooks, Prep Cooks, and dishwashers is a must, as is the ability to organize and oversee a high quality/volume food production and presentation to their guests. Candidates must have experience in managing a diverse staff. The ability to cooperatively develop, train, and implement food production systems is a must. Most of all, a true passion for your craft and a fantastic attitude are required!ResponsibilitiesThe Sous Chef will take full responsibility for his/her restaurant or in certain cases support a restaurant chef. Leading, teaching, and disciplining crewmembers, under the guidance of the Executive/Airport Chef or Restaurant Chef. Striving to exceed guest's expectations, while working as a team with other Sous Chefs. Will always work in support of the company and the Executive/Airport/Terminal Chefin order to foster a great work environment for all crewmembers.Prepare in accordance with the highest quality standards and ensure that all ingredients meet company specificationsStrive for perfection in the restaurant, 100% guest satisfactionAssist and help coordinate all menu planning and implementationEnsure food standards and presentation are maintained and always improvedOrganize food production in a cost effective and hygienic mannerWeekly schedule generation for restaurantMaintain inventory: order, receive, and account for all food products and purchasesAssist in recruitment, training, and proper discipline of all kitchen staffConstantly strive to improve operating proceduresFind methods of reducing costs without affecting the level of service or product received by the guestsProvide coaching and the development for all restaurant crewmembersMaintain and monitor proper food handling proceduresUse the crewmember handbook to understand OTG policies and procedures and communicate them with consistencyListen effectively before acting (seek to understand)Control and be accountable to the efforts in achieving both Food & Labor Cost goalsEnsure and maintain OTG, state, and local standards of sanitationEnsure OTG and Airport standards of securityEducationA culinary degree is a plusQualificationsAble to expedite service and stay organized in a busy restaurantWorking knowledge of mathematics for recipes, ordering, and financial research purposesAble to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patienceMinimum of 3 years in the kitchen of a fresh food, chef/high quality driven restaurant or luxury hotelStrong creativity and/or the desire to learnQuality driven with a passion for excellenceMust possess good organizational and administrative skills, interpersonal skills, and leadership skillsApproachable, open-minded, and fairFlexible work hours to meet the demands of a 24-hour operationHigh energyBreakfast knowledge is a plusOTG is a hospitality group that is transforming the airport travel experience for millions of travelers every year. OTG combines world-class hospitality and award-winning cuisine with innovative design and state-of-the-art technology. OTG's restaurant concepts are complemented by the company's tablet experience, which was the first of its kind in the industry.Since 1996, OTG has been redefining the guest experience in airports, transforming the way passengers interact with the terminal. The company is currently one of the leading airport food and beverage operators in North America with more than 350 restaurants and retail locations across 10 airports. For more information, visit OTGexp.com or follow OTG on Instagram or Twitter

Columbus Hospitality Groupis currently seeking an energetic and forward thinking individual to join their culinary team as an Executive Sous/Sous Chef. Applicants should be skilled, professional individuals with at least 3 years of management experience in a high volume scratch kitchen. ServSafe certification and a serious commitment to sanitation are required. Responsibilities include directing and administering the planning, preparation, production and control of all culinary operations as well as managing staff in an effort to ensure a consistent product every day. Knowledge and experience with maintaining and controlling food costs is a must. The ideal candidate should have experience with Meat & Fish butchery and be able to thrive in a fast paced work environment while assisting the Executive Chef with seasonal menu development and daily specials.The Columbus Hospitality Group, which includes Mistral, Ostra, Sorellina, Teatro, Mooo, and L'Andana, & Bar Lyon is dedicated to creating a positive work environment and consistently searches for individuals that can rise to the challenge of new opportunities throughout their establishments. If you are looking for a company that will value your hard work and dedication, and long-term employment with the opportunity for advancement, please consider joining their team. They offer a competitive salary and benefits to all employees.TO APPLY, please reply via email with your resume file attached (pdf, docx, or doc) and cover letter in the body of the email. Please do not copy and paste resume. Resumes can be emailed to Chef Mitchell Randall at

BASIC FUNCTION (the primary purpose of this position): The Plank House Sous Chef manages physical production of foods and directly supervises the back of the house staff for the Plank House Restaurant. PRINCIPAL ACTIVITIES & RESPONSIBILITIES: Promote a clean, safe, healthy and friendly work environment for employees and guests; report and direct safety issues to Safety Committee. Performs culinary preparatory and cooking on the hot line and in preparation for events and catered functions in our Banquet Department. Schedules Plank House Line Staff personnel based on production requirements. Maintains subordinate evaluations based on performance standards as prescribed by job descriptions. Employs fair practices in dealing with subordinates and peers to instill team effort and good workplace morale. Interacts with all kitchen and bakery employees to achieve prescribed cost control measures and production levels. Trains employees' to fulfill company goals for specific jobs and maintains rigid sanitation standards in the facility. Insures all food is made to specification and in a timely manner. Expedites food to the Plank House dining room in accordance with approved time standards. Develop par levels for the Plank House Line production. Exercises regular discretion and judgment in handling dining room complaints regarding food preparation and resolves issues appropriately. Assist in the training and development of Tribal Member employees following The Mill's Tribal Member Preference policies. Other duties as assigned. Monitor all food for FIFO & HACCP standards Engage with Executive Chef to develop specials, special desserts, breads, & core menu creation. Teach Line staff continuously on proper cooking techniques & Sanitation POSITION REQUIREMENTS (objective educational or technical training required; skills; and years of experience): Five years progressive working kitchen experience, with at least two years in a beginning-management capacity associated with a full service restaurant food preparation with average food sales in excess of $1.5 million annually. Applicants with a degree in culinary arts will be highly preferred. Must have supervised at a minimum a staff of ten people for two years. Demonstrated ability to work independently under little direct supervision. Ability to obtain food handlers permit. Must pass and remain in compliance with Coquille Gaming Commission background check and drug free work place policies This description of duties, responsibilities and requirements is a summary, and is not intended to include all that may be assigned or required. Job Posted by ApplicantPro

One to Two years minimum Sous Chef or Chef Management experience required. 1-2 years' experience working Pits, with Pit master experience. 1-2 years' experience in BBQ restaurant environment, and experience opening a new restaurant concept. Must have previous experience with ordering and inventory control. Must have proficient computer skills with experience in Excel, Word, PowerPoint. The ability to work in a fast pace environment. Excellent organization and communication skills. Must be available to work a flexible schedule. Minimum one year experience as Sous Chef. Additional Information Location: United States-Nevada-North Las Vegas-Texas Station Status: Full-time Shift: Swing Requisition ID:

MCMENAMINS is now hiring a Sous Chef for our historic Anderson School location in Bothell, WA. We are local, family-owned and operated, with 50+ locations in Oregon & Washington (and growing!). We emphasize community, art, history, music, food, drink and fun. McMenamins has both seasonal, as well as long-term career opportunities! This is FT, salaried, benefit eligible position$500.00 signing bonus after 90 days of successful employment Qualified applicants should have: •A strong culinary background and shares our passion for food, wine, and local/organic ingredients. • Amazing leadership skills •An ability to effectively manage a busy kitchen and diverse workforce. Candidates with previous experience in high volume kitchens, experience in menu and recipe development, and a flexible work schedule, to include evenings, weekends and holidays, will be given immediate consideration. Benefits We Offer • Competitive pay •Perks and employee discounts from date of hire (such as meal credits, merchandise discounts, hotel room discounts) and more… •Many career path opportunities •Full benefit package and 401K retirement with company match •Paid vacation •Belief in a work/life balance •Be part of a fun team and positive work environment Community •Resurrection of historic buildings and properties in large and small Northwest communities •Giving back financially to local schools & non-profits near each location •Helping other local businesses grow with collaborative products • Our Pubs and Properties are places for all -- to gather, relax, converse, and create a strong foundation for the fabric that makes up a neighborhood We offer excellent opportunities for growth and an excellent benefits package, including medical, dental, chiro, vision, PTO, and 401k to eligible employees after eligibility requirements are met. Stop by the Anderson School to fill out an application on Bothell Way NE, Bothell, WA or apply on line 24/7 at

We're a family owned and operated restaurant and brewery in beautiful Madison, Wisconsin with a second brewpub on the shores of the Wisconsin river in downtown Sauk City, Wisconsin. We feature "elevated Americana" cuisine and an eclectic array of highly- acclaimed house-made brews. We value creativity, a strong work ethic, attention to detail, and a dedication to exceptional quality. We invite guests to a cozy, casual, non-pretentious atmosphere, yet strive to far exceed the expectations of a "typical" brewpub. Our reputation is built on inventive, from-scratch cooking and a passion for creating new classic and experimental brews.Vintage Brewing Co. is a growing brewpub chain seeking a Sous Chef to assist with the leadership duties.Our new Sous Chef will help us develop a culinary team that's skilled, hard-working, and well-trained in its operations, procedures and routines. We are a supportive and active ownership team, willing and able to provide the guidance and tools needed for our team's' success. We are a family-based company that values hard work but also quality of life. We're seeking high standards of quality and productivity, but not candidates to burn out with inhuman hours or unrealistic expectations.Our ideal candidate:3+ years of restaurant kitchen management experience.1+ years banquet chef experience.Has lead a BOH staff of 30 + employees.Scratch kitchen experience, in which multiple stations were worked and understood.A good knowledge of the fundamentals of food and ingredient relationships.Has excellent communication and strong people skills.Has business savvy with strong collaboration skills for working with all management staff both FOH and BOH.Is a genuine team player, willing to work collaboratively with managers and employees of all departments for the best interest and collective success of the company.Has a strong management background.Able to work flexible hours which includes days, nights, weekends, holidays, festivals, and VBC sponsored events.Enjoys teaching others, balancing employee performance and development.The Sous Chef must live by a guest orientated philosophy and show honesty and integrity in all things.Primary job duties/requirements:Staffing: Interview, hire and train BOH personnel. Conduct performance reviews.Scheduling: Manage labor and scheduling. Ensure proper staffing for maximum productivity and high quality standards.Supervise all BOH employees.Managing costs: Manage food and labor costs. Work to optimize profitability while ensuring quality.The ability to execute all daily operations to include but not limited to; prep production, line production, shift execution, ordering, recipe adherence, and recipe development.Sanitation: Maintain impeccable safety and sanitation standards.Competent computer skills: Maintain diligent record-keeping and report to management and owners in a timely manner.Positively represent and promote Vintage Brewing Company at public appearances, tastings, festivals and competitions.Coordinate cross-training activities and menu training with kitchen staff. Cultivate and promote a spirit of inter-departmental teamwork. Enjoy the happy work environment you've helped create!This job requires ability to perform the following:Moving safely and efficiently about the facilities.Carrying or lifting items weighing up to 80 pounds.Handling food, objects, products, and utensils.Bending, stooping, kneeling.

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

Our Executive Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high-quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is "standards-driven" and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success. • Creating prep lists for all kitchen crew. • Support the preparation of all food items for meal period and next service. • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards. • Develop all kitchen crew for cross training and promotion. • Participate and lead roll out programs to the menu, seasonal items, and recipe changes. • Supports the corrective action plans for kitchen. • Participates in interviews and selection of new kitchen crew. • Interacts with Guests - table visits, complaints, special requests. • Participates all kitchen crew meeting. Essential Skills/Experience: • Minimum of 21 years of age. • 5 years experience as a sous chef/kitchen manager. • High school graduate. • Any formal culinary training. • Ability to analyze and participate in financial planning. • Ability to communicate verbal and written English with Guests, management and co-workers. • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. • Ability to lift up to 40 lbs., 10-20 is typical • Ability to carry up to 120 feet • Ability to reach up to 6 feet, 4 is typical • Ability to work off counter heights of 36 - 42 inches • Ability to move through 24 inch aisles and spaces as small as 12 inches Here's What We'll Bring To The Table: Competitive Salary + Realized Bonus paid out by period Medical, Dental, Vision, Life, and Pet Insurance 401k Match Education Reimbursement PTO (Vacation and Sick Days) Dining Discount for you and up to 5 guests

As a Grand Performer , you will have access to ELITE Benefits/Perks such as: •Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends •Free Employee Meals! •We are all friends here! Refer your friends and get a Bonus up to $2000 if they are hired! •Largest Hospitality Employer in Savannah - growth opportunities are unlimited! •20% Discount at all Kessler restaurants, Art Galleries, and Spas •Start early with your Retirement Plan! 401K match up to 6% - goes into effect after 3 months •Health Insurance Plans as low as $22/week! •Stay Healthy! Kessler Wellness Challenge - promotes healthy lifestyle with discounts at gyms and giveaways •Discounted Bus Passes •We care about your Fur Babies too! We provide discounted Pet Insurance! • 23 days of Paid Time Off (PTO)/year - start accruing right away! •Enjoy the Holidays! We offer Seven (7) paid holidays throughout the year! •"Tickets at Work" discounts, special access to theme parks and more! •Recognition Program with amazing prizes! •Tuition Reimbursement and Professional Certification Assistance •Company paid Basic Life Insurance $10,000 *****This position is expected to start 1 month prior to opening date***** Summary: The Sous Chef is responsible for assisting the Executive Chef and the Executive Sous Chef with the daily operation of the kitchen. This includes the seamless execution of preparing and cooking meals in order to provide an exceptional experience for our guests in a family style setting. Supervisory Responsibilities: Cooks and Kitchen Supervisors Experience / Education / Certifications: · Culinary degree or certification or equivalent experience-required · Prior experience in an upscale hotel or ranch setting Essential Duties / Tasks / Responsibilities: Core duties and responsibilities include the following. Other duties may be assigned · Assist the Executive Chef and Executive Sous Chef in ensuring the guest experience is second to none · Interact with guests, ensuring their needs are being met and expectations exceeded · Ensure that all preparation for functions and outlets are completed daily · Prepare and cook breakfast and set up food items according to the specifications · Prepare and cook lunch and to-go meals · Prepare and cook dinner during the Executive Chef's days off and assist when necessary · Ensure food quality control · Cook meals on the grill during special events and outings · Set up and tear down for group functions · Maintain cleanliness of kitchen, dining room and function areas · Adhere to federal and state laws · Assist the Executive Chef in developing menus, recipe cards and specifications · Maintain coolers and storage areas · Adhere to proper safety and sanitation guidelines · Collaborate with the Executive Chef and Management to find points of distinction and continue to raise the bar · Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability · Assist the Executive Chef in tracking food costs and completing monthly inventory · Promote overall success of the Ranch through personal interaction with other Grand Performers, guests, and vendors · Work collaboratively with other Grand Performers All other duties as assigned, planned or un-planned Knowledge / Skills / Abilities (KSA's) Advanced knowledge of food preparation practices Ability to prepare wide range of culinary offerings Ability to communicate in the English language Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance. Ability to maintain and build relationships with existing and potential clients as well as industry contacts Work Environment / Physical Demands: The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the incumbent is regularly required to stand, sit, stoop, bend, crouch, push, pull, and lift up to 45llbs, reach with hands and arms, use fingers to handle or feel. Must be able to safely prepare food in variety of styles while using available kitchen tools and equipment (sharp knives, moving objects, high heat) Must be able to work safely in a kitchen environment with high temperatures and humidity Must be able to work outdoors in variable weather including heat and cold Working on tiled floor; slippery conditions may exist; proper footwear required Overtime is frequently required with or without notice. Schedules may vary from week to week based on business demands This job description is not an exclusive or exhaustive list of all job functions that an incumbent/Grand Performer in this position may be asked to perform.

Are you an experienced kitchen leader? If so, we want you to consider joining our team.We are an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe “airport dining†should not be an exception to “excellent diningâ€.Interested? Tastes on the Fly is seeking a positive, committed Sous Chef for our Yankee Pier Restaurant location at SFO.Job Description:We seek a team player in the hospitality or retail industry who has demonstrated organization, follow through and team leadership. We offer competitive pay, and a benefits package, including growth opportunities.Job Duties:• Product quality control, including presentation• Product inventory and ordering• Adjust and maintain order pars as needed• Adjust and maintain prep pars• Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline• Ensure consistency of recipe execution• Waste tracking and management• Ensure food safety and sanitation guidelines are enforced, and taught when necessary.• Maintain cleanliness of all BOH areas and equipment• Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality• Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting• Report to Executive ChefBasic Requirements:• 1-year kitchen supervisory experience• Proven staff management skills• Experience with high volume• Desire to grow through demonstrated performance• Basic knowledge of food and labor costing• Flexible schedule (location is open from 4am - 11pm)• Ability to multi task, problem solve and work well under pressure• Knowledge of Microsoft Word and Excel• Organized• Understanding of safety and sanitation principals• Able to identify problems and opportunities, create an action plan and effectively implement change.• Must have a positive attitude, good people skills (with superiors, subordinates, purveyors and guests) and be a team player.• Experience with union staff a huge plus• Food safety and sexual harassment certified (training provided)• Able to speak, read and write English (bi-lingual a plus)• Basic physical requirements including standing for long periods, ability to work in high temperature, push, pull, lift and carry up to 50 lbs., able to finger / grasp / and use equipment with dexterity, possess all abilities needed to perform job duties in a safe manner.To be hired for this position, candidate must pass a U.S. government, 10-year criminal background check and TSA security threat assessment.Compensation:$50k annually, excellent bonus plan, 100% employer paid individual medical with dental vision and dependent options, 401k, free parking.

We are seeking passionate and self-motivated culinary professionals to join our close-knit team at Acquerello. We are a 2 Michelin star restaurant in our 30th year of business as a fine dining destination specializing in contemporary Italian cuisine.All candidates must have an interest in Italian cuisine, a passion for excellence, and be excited to work alongside Executive Chef Suzette Gresham in furthering the vision of Acquerello as one of the finest Italian restaurants in the country.Job Requirements:• Exceptional attention to detail• Strong communication skills• Positive attitude and team mentality• Must possess a strong willingness to learn with the ability to work independently.• Works quickly, cleanly and efficiently in fast-paced and exciting environment.• Self-motivation and dedication to quality and professionalismDepending on the candidate's skills and interest we may be able to offer a variety of opportunities in the kitchen. There is a lot of opportunity to learn and grow with us!All candidates please submit applications complete with cover letter, resume, and references addressed to Chef Gresham via e-mail to: