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Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home Balance

A Fresh Approach to Great Results. At FLIK Hospitality Group we believe in great food, great service, and great people. As a leading corporate dining and hospitality company, we provide quality and nutritious meals with a wellness-first approach, reception services, and property management to over 800 locations nationwide. From respected law firms, financial institutions, professional athletics teams, K-12 independent schools, hotels and conference centers, and more, our approach to hospitality is rooted in our dedication to providing quality service to each and every one of our guests. We believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client; our wellness first approach ensures our food supports healthy and delicious choices. Join our team today! Job Summary The Sous Chef will report to the lounge Executive Chef and assists with the oversight all culinary functions for the Emirates Airways lounge at JFK Airport. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Work schedule will be 5:00 am - 3:00 pm and candidates must be available to work weekends and holidays as needed. Key Responsibilities: Manage food and labor costs for the account. Plan and create all menus. Purchasing and managing inventory. Roll out new culinary programs in conjunction with FLIK marketing and culinary team. Preferred Qualifications: Culinary degree preferred. Three years of culinary management experience. Ability to work nights, weekends and holidays as needed. High volume production and catering experience is preferred. Previous experience managing cost controls. Desire to learn and grow with a top notch foodservice company. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Req ID: 305166 Flik JEANNE M LANE SALARIED EXEMPT

You'll help manage the culinary activities of our state-of-the-art galleys and maintain food cost at reasonable levels, without affecting quality and standards. You will also prepare international cuisine in multiple venues, while enforcing USPH and HACCP procedures for sanitation and cleanliness. Other responsibilities include monitoring workstations and staff for adherence to all procedures, while managing and training a large culinary staff to consistently meet performance standards. If you have extensive experience managing a multicultural team in an upscale hotel, cruise ship, restaurant, or high-volume food service facility, you're the Executive Sous Chef for us!

Make a meaningful impact as a Sous Chef at Blue Smoke in Battery Park City! Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few! Blue Smoke Sous Chefs are responsible for actively ensuring a superior guest experience through accommodating and knowledgeable service and excellent food. They support the Executive Chef and the entire team by organizing, planning and directing activities in all aspects of the kitchen and back of the house. They actively embody, inspire and teach skills that will elevate the core values, mission and vision of Blue Smoke and Union Square Hospitality Group. As an important member of our team, you'll receive: Full Health, Dental, and Vision insurance Paid Time Off to support you in having an active life outside of work Paid Parental Leave Dining credit and discounts throughout the USHG family of restaurants Matched 401(k) to help you invest in your future Access to Mentor Programs, Career Development classes, and personalized career advancement support What You Bring to the Table Commitment to embodying our Family Values of: Integrity- Doing the right things always- using sound judgment- even when no one is looking Excellence- Doing what needs to be done, as well as it can possibly be done Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side Entrepreneurial Spirit- Seeing opportunities others haven't- and creating opportunities others wish they'd thought of first 1+ years of Kitchen management experience in a high volume, detail-oriented and excellence driven environment Must have extensive culinary knowledge - a culinary degree is preferred Must be able to work with restaurant personnel as a unified team to create a positive work environment Must love creating delicious food and providing an amazing guest experience Excellent work ethic and dedication to the hospitality industry Must be driven to lead a high performing team in a way that is consistent with the culture of Blue Smoke Knowledge of Microsoft Office applications Restaurant scheduling, inventory and purchasing experience necessary Ability to work full-time (including early mornings, late nights and weekends) Skills & Requirements Qualifications We are an equal opportunity employer and value diversity and inclusion at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

We have an opening for a Catering Sous Chef position. Location: New York, NY Note: online applications accepted only. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 319873 SALARIED EXEMPT

Mission As a Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure that team members consistently deliver heartfelt hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Holds team accountable to steps of service to deliver great guest service Executes preventive maintenance schedule as set forth by Director of Operations Conducts daily walkthroughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more) Practices proper product control and handling of all inventory and equipment Achieves daily sales and assigned cost goals Ensures that all security, safety and sanitation standards are achieved Employs good safety and sanitation practices Forecasts and adequately schedules team members to meet operational needs and desired targets Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy guidelines Promotes a cooperative work climate, maximizing productivity and morale Uses all performance management tools to provide guidance and feedback to team Assists fellow team members when necessary Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. *

The Opportunity Join Patina Restaurant Group as we search the universe for associates to launch a spaced-themed restaurant, opening later this year at Epcot at Walt Disney World Resort. The restaurant's expansive dining room will be unlike anything in the galaxy, offering guests amazing meals and spectacular views from high above the Earth. This first-of-its-kind restaurant will feature internationally inspired cuisine courtesy of Executive Chef Theo Schoenegger, a wide selection of craft beer, out of this world cocktails and more than 1,000 bottles of the world's finest wines. We're looking for motivated, innovative talent to join our team! Responsibilities Hands on cooking. Training, supervising, and motivating the team. Participating in the selection, hiring, and promotion of potential cooks, dishwashers, and other back of the house positions. Effective and efficient kitchen operations in absence of superior chefs (days off, vacation, etc.). Inspecting cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. Assisting in weekly inventory of total kitchen small wares and kitchen equipment. Ordering and inspecting all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. Maintaining labor and food cost at all times. Qualifications Minimum 4 years of culinary experience or 2 years as a Sous Chef in a restaurant with a similar style of dining, capacity, and volume. Managerial experience with the ability to manage and motivate staff. Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification. Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Has experience working with and an understanding of P&L's and budgeting techniques. Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. Clean work habits with a great attention to detail. Is proficient in taking inventory, food costing and scheduling. Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

The Brookfield Conference Center is searching for a Sous Chef! Join our family of exceptional hotels at North Central Group where you'll enjoy rewarding work, opportunities to grow your career and stay with us, and a supportive environment that is fun! Our friendly and creative Sous Chef works to ensure all guests receive exceptional service and high-quality food. Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained Work with Food & Beverage Director for creative menu planning and correct food preparation Interact with guests to obtain feedback on product quality and service levels Respond to and handle guest problems and complaints Assist with recruiting and selecting culinary team Ensure that the culinary department adheres to all company and hotel policies and procedures Culinary degree or four years of food & beverage, culinary, or related professional area experience Two years in a management position Strong interpersonal and communication skills; ability to speak clearly and listen attentively Strong organization skills and attention to detail Ability to work effectively and efficiently in a fast-paced setting, effective problem-solving skills Positive attitude, outgoing and friendly personality Strong leadership and a professional image Health, Dental and Vision insurance Paid time off Anniversary day off with pay Paid volunteer hours 401(k) retirement plan with company match Health and fitness monthly reimbursement Hotel room discounts nationwide With 35 years of hospitality expertise, North Central Group consistently delivers exceptional service to our guests. Our company operates 25 + award-winning hotels in five states within the Marriott and Hilton family of brands. Check out our jobs at and join our growing staff of 1,000 team members! North Central Group is an Equal Opportunity Employer.

Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels , Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. 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.

We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's - in our scratch based kitchen! Accepting Applications for Sous Chef CandidatesGuests come to us hungry for the experience of authentic italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means - growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.

Location:Las Vegas, Nevada Become one of the stars behind the show and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race. The Executive Sous Chef is responsible for providing strategic planning, leadership, quality control, financial performance and development of staff for back-of-house (BOH) outlets. All duties are to be performed in accordance with departmental and MGM Resorts International policies, practices, and procedures. Provides extraordinary service consistent with the ARIA Hotel and Casino luxury brand standards and S.H.O.W. Service Basics Extensive knowledge of menu/recipe development policies and requirements. Create, read, measure, and execute recipes. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Establish the day's priorities and assign production and prep lists for staff to execute. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained, take action to correct any irregularities Oversee daily operation of food and beverage activities. Develop and maintain teamwork and morale of the culinary team. Ensure that quality, fast service with excellent plate presentation is achieved. Ensure that employees adhere to company and departmental policies and standards. Conduct training for all department employees on respective job responsibilities. Understand Stratton Warren System for purchasing and ensure completion of cost transfers. Assist Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items. Be aware of any shortages and make arrangements before the item runs out. Ensure proper usage and rotation (FIFO) of all perishable food items to maintain minimal waste. Purchase all goods in an educated/systemized manner to help control budgeted food cost. Ensure all requisitions are processed properly and placed in designated areas. Maintain composure with owners and guests in demanding situations. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Ensure kitchen equipment is properly maintained and functioning. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Maintain positive guest relations at all times. Observe guest reactions and confer with service staff to ensure guest satisfaction. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. Ability to skillfully and knowledgeably work at each kitchen station. Apply advanced knife skills required for service. Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Properly label and date all products to ensure safekeeping and sanitation. Inspect grooming and attire of staff; rectify any deficiencies. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Monitor the performance of staff and ensure all procedures are completed to the department standards. Inspect the cleanliness of the line, floor, all Kitchen stations. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Ensure that excess items are utilized efficiently. Schedule and maintain budgeted labor costs. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands. Check and ensure that all opening duties are completed to standard. Monitor and ensure that all closing duties are completed to standard before staff sign out. Performs all other related duties as requested. Required: At least 21 years of age. At least 3 years of experience at a high volume, five star quality operation. High school diploma or equivalent. Working knowledge of knives, knife skills, and small wares equipment. Working knowledge of health, safety and sanitation procedures. Working knowledge of weights and measures and various cooking techniques. Ability to work in a high pressure environment. Experience working with relevant products and ingredients. Good communication and organizational skills. Strong coaching and development skills. Be a clear thinker, remaining calm and resolving problems using good judgment. Excellent customer service skills. Ability to lead and mentor a team. Interpersonal skills to deal effectively with all business contacts. Professional appearance and demeanor. Ability to work varied shifts, including weekends and holidays. Able to effectively communicate in English, in both written and oral forms. Preferred: Experience managing employees using a Collective Bargaining Agreement. Associate's Degree in Culinary Arts or recognized formal certified training program from a national association. *This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job.

Job Description Trevi has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - Las Vegas, NV Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in am upscale/fine dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Address 3500 Las Vegas Blvd, Suite G-9 City Las Vegas State Nevada ZipCode 89109 Auto req ID 24850BR

Established fine-dining restaurant is looking for a Sous Chef to join their family. This person will run the kitchen with the guidance of the Executive Chef, develop their team, and be involved with inventory, ordering, and controlling costs. This is not simply a stop in your career, but a place you will want to call home for many years. Sous Chef Requirements: At least 3 years as an accomplished Sous Chef in a fine-dining establishment $3 million or more in sales P&L responsibility Computer Literate ServSafe Certified Success with developing & coaching a team and promoting talent Sous Chef Benefits: Health, vision, and dental Vacation 401k and matching Bonus

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

Overview Healthcare Services Group (HCSG) typically services long term care and nursing facilities and is now hiring a Sous Chef in your area! HCSG has a custom, state of the art training program! Position Summary The Sous Chef prepares and serves food including texture modified and therapeutic diets according to the facility menu. Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director or Chef, to ensure that quality dining services are provided at all times. The Sous Chef assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. The Sous Chef must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others. The Sous Chef must assist dietary aides as necessary, and, directs other employees with approval and in the absence of the Dining Services Director. The Sous Chef consistently embodies the characteristics necessary to drive the Company's Purpose, Vision, Values, and DNA. Qualifications A high school diploma or equivalent is required. Culinary Arts degree or certification or a minimum of five years culinary experience at the Sous Chef level or equivalent. Must successfully complete an approved sanitation and safety course (ServSafe). Ability to read, speak, write and understand English. Follow directions and complete tasks. Ability to follow time schedules for meal preparation and serving. Maintains a neat, clean, well-groomed appearance. Dependable, with experience working in facilities utilizing quantity food production methods. Good communication and interpersonal skills. Good client/customer service and organizational skills. Ability to prioritize multiple tasks. Ability to work effectively with a team. Ability to work independently as needed to support the group effort. Ability to exercise independent judgment.

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their "uniquely local" community in order to curate exciting, approachable and local travel experiences for guests. Job Specific Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties Represents Chef in his/her absence Administers and ensures adherence to departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards Establishes/oversees kitchen opening and closing operations Oversees food handlers in the preparation and production of all hot and cold food items Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus Ensures that all raw food ingredients are received and stored in the proper manner Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order Reports all equipment maintenance needs to engineering Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards Follows New Hire Training and onboarding procedures in accordance with hotel policy Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or areas of concern Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment Excellent culinary skills and knowledge of food productions techniques and standards Thorough knowledge and understanding of kitchen equipment use and operation Ability to bend, stoop, stand, lift 35 pounds Outstanding leadership, management, organizational, and communication skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays

A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands - we are sbe. Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our stage is the world. Our time is now. we are sbe With this in mind, we foster a family environment built on values that describe our lifestyle, experiences and how we see the world. When you have a tribe such as ours and place it in and around the collection of accommodations, restaurants, nightlife, retail and gaming, you create a force that cannot be replicated by anyone else. We are an equal opportunity employer. Job Purpose: Under the general guidance of the Chef De Cuisine, responsible for coordinating, supervising and directing all aspects of the restaurant's food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Duties & Functions Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems Role models company quality standards and service Ensures that all equipment and facilities are in good working order and is properly maintained Is responsible for ordering products to ensure all par levels are maintained. Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible Follow procedures for covering, labeling, dating and storing food in a timely manner Ability to work under time constraints and meet department deadlines Constantly growing and coaching lower management and staff Provides clear direction and achievable goals for their entire team Fully supportive of and cognizant of all Corporate Programs Understands and enforces federal, state and local food sanitation regulations ADDITIONAL RESPONSIBILITIES Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams. Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed. Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations. Develop and implement cost saving and profit enhancement measures within your scope of responsibility. To be aware of and ensure constant compliance with all necessary operational policies including: Health and Safety Food Hygiene Maintenance Emergency Procedures Liquor Licensing SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Attend mandatory meetings including divisional meetings, staff meetings, etc. Participate in community events and ensure corporate social responsibility goals of sbe are met. Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used. Keep work area clean and organized. Ensure confidential documents are kept in a secured area. When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized. Complete other duties as assigned by the Ownership or Corporate Offices. Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards. Ensure that all staff follows and are in compliance with sbe's policies and procedures. OTHER DUTIES Assimilate into sbe's culture through understanding, supporting and participating in all sbe elements. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by sbe from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. High School Diploma or equivalent required Minimum three (3+) years of experience in a supervisory role in a restaurant kitchen; Sous Chef preferred Must be at least 21 years of age or older Must be able to obtain all work cards Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Must be able to work in a fast- paced, customer service driven environment Current experience in the hospitality industry in a kitchen Active in furthering of his/her own culinary development Proven team leader with a high level of energy and motivation with a proven track record of living the company's values An intermediate to proficient understanding of Computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred Enter and locate work related information using computers and/or point of sale systems Ability to spend extended lengths of time viewing a computer screen Possess a gracious, friendly, and fun demeanor Ability to multitask, work in a fast-paced environment and have a high level attention to detail Maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Must be able to stand or walk a minimum eight-hour shift. Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations. Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. Must have excellent communication skills and be able to read, write, speak and understand English. Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's - in our scratch based kitchen! Accepting Applications for Sous Chef CandidatesGuests come to us hungry for the experience of authentic italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means - growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.

Primary Responsibilities: Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management Maintains accurate training records In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences Provides immediate supervision of all back of house employees Oversees staff performance and productivity Participates in employee hiring and discipline Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance Utilizes par sheets to maintain a proper level of food to avoid waste Orders effectively to ensure that the proper amount of quality product is on hand Evaluates products to assure that quality, price and related goods are consistently met Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times Assist Executive Chef to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met Periodically visits dining room during lunch/dinner to ensure that guests expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community. Requirements: 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Experience in a steakhouse is a plus The ability to interpret and manage recipes to ensure compliance and minimize waste Strong broiler skills are required Excellent attention to detail

Summary of Responsibilities: Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Lead and supervise the qualityquantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions Conduct daily shift briefings to Colleagues in absence of Executive Pastry Chef Assist in the development of new dessert, pastry and bread products Follow payroll costs and productivity within budgeted guidelines Provide training for new Pastry Colleagues Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous leadership experience in a Pastry production required DiplomaCertification in a Culinary discipline required Working knowledge of sugar work/chocolate skills an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Visa Requirements: Must have proof of eligibility to work in the United States. All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immigration Reform and Control Act of 1986 (IRCA). This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered. The Claremont Hotel Club and Spa is an Equal Opportunity Employer. EOE/M/F/V/D