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The Rabbit Hill Inn, located in Lower Waterford, Vermont, is seeking a line cook who is looking to grow into a Sour Chef position for our 4 Diamond dining establishment. The ideal person will support the Head Chef in all areas of kitchen operations, food preparation, ordering, sanitation/cleaning, and more. Candidates should have hands-on experience in an upscale kitchen with solid references, a keen culinary skill set, and a strong work ethic. Culinary education a plus. Dedication and reliability is a must. We are seeking: a serious, driven, energetic cook who genuinely enjoys working with food and is responsible for continually self-educating; a person who is willing to learn new techniques and is excited about new and creative cuisine. someone who has a positive attitude, takes pride in their work, and can motivate others. an individual who is not above doing whatever needs to be done in a small kitchen by a small staff including dish washing and cleaning. - This is a full time, year round position that requires 40-50 hours per week spread over 6 nights. - TWO weeks paid vacation - One week in April, one week in early Nov (during inn's brief closure periods). - Inn is closed on Christmas. This is boutique dining which means we don't host large or high production events. It's all about the food and the craft - Wages commensurate with experience. Our location is 15 minutes from Littleton, NH and St. Johnsbury VT Please submit your resume by email, we look forward to hearing from you. Employment Type: Full Time Years Experience: 1 - 3 years by Jobble

Do you want to work with a business-minded team to execute unique menus? Are you diligent in preparing an out-of-this-world eater experience?Sifted is hiring a Sous Chef to join our team of experience makers in our Denver market. We provide daily lunch for some of the hottest startups. We need a Sous Chef who can spice up our menus, works well in a fast-paced environment, and is responsive to the needs of our clients.We put a lot of heart, energy, and creativity into our food. If you share the same vision and passion for creating unforgettable meals, apply now and let's get cooking!What You'll Be DoingSupport the city kitchen alongside the Head ChefAssist with the design of unique weekly menus, special events and holiday specials for all dietary needs and restrictionsAssist with daily pack outAssist with managing,training, and coaching the kitchen staffExecute strict quality control and assuranceMonitor inventory, assist with orderingMonitor portion control and food costsEnsure the kitchen operations meet company and facility standardsOversee daily kitchen opening and closing duties, including deep cleaningComply with and enforce sanitary regulations and safety standardsComplete all required documentation, reports and/or logs in a timely mannerContribute to discussions around menus, new policies, implementation, new servicesThe Best CandidateHas a minimum of 2 years Sous Chef experience for large volume cooking for at least 300+, catering experience preferred.Has worked in previous kitchen roles such as line cook, prep/dishwasherHas excellent communication skillsThinks quickly and critically under pressureEnjoys exercising creativity to develop new menusUnderstands diverse cooking methods, ingredients, and equipmentHas experience with Google applications (Gmail, Google Drive), Microsoft Office and is comfortable communicating through email. Computer skills are required.Perks/BenefitsHealth insurance paid 100%! Progressive, inspiring, and open office + cultureFree lunchPaid VacationOpportunity to build and learn with a fast-growing start-upAbout SiftedThe modern tech office is innovative, lean + environmentally conscious. Typical corporate catering is not. Sifted set out to reimagine the office lunch hour, creating a data-driven experience that's designed for destination workplaces. Today, Sifted creates experiential lunch programs for high-growth, culture-centric companies.Brands who want to treat their staff to chef-made, hand-delivered lunches hire Sifted to provide a daily or weekly lunch in their office. The service is fully-managed and laced with incredible attention to detail. From our professional hosts + account managers to our kitchen ninjas who take care of all dietary needs, Sifted's lunch programs feel like a perk for everyone in the office.We have a reputation of feeding software engineers + fast growing teams better than anyone (if you have a team of your own, you know that's a skill). We're partners in helping colossal companies stay tight-knit and startups harness their natural energy._____________________________________________________________________________________This job advertisement is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.Sifted provides equal employment opportunity to all individuals regardless of their race, color, creed, religion, gender, age, sexual orientation, national origin, disability, veteran status, or any other characteristic protected by state, federal, or local law.Employment at Sifted is considered at will, meaning that either the company or the employee may terminate this employment relationship at any time with or without cause or notice.Offers of employment and continued employment at Sifted are contingent upon successful completion of trust + safety checks including a criminal history check, a motor vehicle record check, identity verification, food safety certification verification, and at least two reference checks.8JF1k7xQIV

Position SummaryThe Executive Sous Chef (ESC) is responsible for supporting the Director, Food & Beverage with overseeing the performance of all culinary operations and employee dining area. The ESC will oversee all Kitchen day-to-day operations, assist as requested with Restaurant operations, and contribute to the overall F&B strategy. Accountable for coordinating resources, overall kitchen performance, food production and service, achieving culinary and financial goals, budgeting and controlling operational expenditures, ordering and inventory control, proper equipment/maintenance, and ensuring tasks and priorities are executed. Will assist in menu development and pricing. Will steward staff in their day to day activities, culinary skills development and team engagement. May coordinate special event banquets and holiday functions. Must be able to balance excellent cooking skills with managerial decision-making and team development.These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position.QualificationsCulinary Arts Degree or certification from recognized culinary arts school or relevant field of study.Two (2) years Sous Chef experience or 3 years of culinary management / kitchen experience including previous management experience in high volume catering or restaurants.Demonstrated leadership skills and ability to develop others in the culinary skills.Complete knowledge of all kitchen equipment and tools.Knowledge of all applicable safety and sanitation practices and applicable regulations.Able to be obtain "key" support gaming license with the Ute Mountain Ute Gaming Commission and Colorado Gaming authorities.Ute Mountain Casino Hotel3 Weeminuche DriveTowaoc, CO 81334Web Site: ************************************ ************Ute Mountain Casino Hotel & Resort is a wholly owned enterprise of the Ute Mountain Ute Tribe. The Casino is located in Towaoc, Colorado on the Ute Mountain Ute Indian Reservation in southwestern Colorado, 11 miles south of Cortez, Colorado.The casino offers its guests a variety of gaming venues with over 780 slot machines, 6 table games (blackjack, roulette, and three card poker); a 400 seat bingo center; a 90 room hotel with pool; a RV Park; a Travel Center; and live entertainment events throughout the year. In addition, guests can enjoy dining a Kuchus Restaurant or at the casino snack bar.

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. by Jobble

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. by Jobble

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 ? by Jobble

We have an opening for a SOUS CHEF position. Location : Washington, D.C Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 279050 SALARIED EXEMPT

Year-round restaurant in beautiful Nantucket is seeking a CHEF, SOUS CHEF or EXPERIENCED LINE COOK to help run our overall kitchen operation We are open year-round serving American-style cuisine for Breakfast, Lunch & Dinner so we always have PLENTY OF HOURS available at COMPETITIVE PAY The ideal candidate would be able to help with menu, recipes, staff development, food purchasing & cost control, inventory & waste management, maintaining quality standards and proper equipment operation/maintenance. We would like someone with a focus on client and customer satisfaction. Previous experience in these areas is preferred. This is a hands-on cooking position as well, so the ideal application should be able to function well on a flexible schedule in a busy, fast-paced environment. Housing is available with this position as well. Please send resume in care of Larry to arrange a time to discuss the opportunity. Employment Type: Full Time Salary: $60k Annual by Jobble

We have an opening for a Sous Chef position. Location : Boston, MA Note: online applications accepted only. This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Restaurant Associates is recognized as the nation's premier hospitality company, operating over 170 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia. Restaurant Associates is a subsidiary of Compass Group North America, the world's leading foodservice organization. At RA, food is inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best though delicious food that happens to be "better-for-you" and the planet. Core Values: Dedication to Quality Spirit of Ownership Commitment to Talent & Diversity Responsible Citizenship Passion for Hospitality Full time associates at Restaurant Associates are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 280761 SALARIED EXEMPT

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. by Jobble

Conceived by Jeff Cerciello, former Culinary Director for the Thomas Keller Group, Farmshop opened in 2010 in the Brentwood Country Mart. An instant hit, Farmshop has become both a destination for food enthusiasts and part of the local Brentwood community where guests have come to enjoy locally sourced, California-inspired fare. Our second location in Marin County, minutes from San Francisco, opened in 2013 receiving 3 stars from SF Chronicle restaurant critic Michael Bauer. In 2015 Farmshop opened its state of the art bakery kitchen in Culver City to not only provide the very best baked goods to the Brentwood market, but to service a growing number of wholesale accounts throughout the region. Other projects are in development for 2020.We are looking for individuals that possess a predestination to serve. A desire to ensure not only our guests have the best experience but that our team also values their time with us. In highlighting some of the best producers in the state we are able to give thanks to the season through our passion for food, wine and service.Activities & ResponsibilitiesPromote, work and act in a manner consistent with the culture, mission and values of FarmshopPlan, direct, or supervise the food preparation and/ or cooking activities of private dining and supporting the Culinary Team maintaining quality standardsSanitation & Facilities ManagementMonitor sanitation practices to ensure that employees follow standards and regulations.Responsible for maintaining cleaning schedules, proper refrigeration temperatures and control points Financial & AdministrationControl food cost and usage by following proper procedures, recipes and waste control.Work with restaurant Chef de Cuisine to plan and properly price menu items, prepare recipe/dish documentation for all new menu items.Platforms we use to assist in our operations: Hot Schedules, Ctuit, PlateIQHuman Resource ManagementRecommend employment and termination decisions to Chef de Cuisine including recruiting, interviewing, hiring & evaluating kitchen personnel..Adhere to all personnel policies/decisions as outlined in the Farmshop Employee HandbookProvide orientation of company and department rules, policies and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.If you would like to be a part of our dream team, please send a cover letter and a resume to: ******************* For More ************************************************************************************************************************** Job Type: Full-timeSalary: $55,000.00 to $70,000.00 /yearEmployee Medical and Dental Plan 50% first year; 100% on one year anniversary dateProgressive Vacation Plan with Tenure

Job Responsibilities : Menu Planning Site Visits and tastings EcoSure & Health Inspections Budget Responsibilites Meet Overall yearly Food Cost % Adaco- Purchasing of product and smallwares Responsible for the Stewarding Department Partner with the Director of Conference & Cathering to develop menus for In House Groups Participate in pre-convention meetings, cooking demonstrations and meetings with the Conventrion Group Leaders

The Buckhead Life Restaurant Group, is now hiring an experienced Sous Chef for our restaurant Lobster Bar Sea Grille in South Beach. We specialize in Lobsters, Whole Fish flown in form the Mediterranean and Prime Steaks. Join Chef Arturo Paz and his Culinary team for an outstanding opportunity.We are seeking a Sous Chef with a minimum of 2 years of Sous Chef management experience in a quality operation.Primary Duties Oversees preparation of all food items in the kitchen. Keeps stations clean and organized during preparation and service. Ensure that the restaurant meets all license and health department requirements. Counsel, guide, and instruct employees in the proper performance of their duties. Order product and show employees proper techniques and methods of preparation. Perform all other duties as assigned.Apply now to learn more about this exciting opportunity!The Buckhead Life Restaurant Group provides a culinary opportunity like no other in Atlanta. Many of Atlanta's Top Chef's shaped their careers in one or more of our restaurants. Our Chefs have worked 40 plus years in some of the most respected restaurants in the US and abroad from the The French Laundry, Jean George's and Le Bernardin to Michelin starred restaurants in Italy and France. We run professional European style kitchens where you will be exposed to a variety cuisines and cooking techniques. We have our own Boutique Wholesale Seafood Company where we fly in pristine seafood from around the world. We bake all of our breads in our Artisanal style Bread Company. All of our restaurants are top of their class and have garnered National accolades including NINE "Best New Restaurants" in Esquire Magazine. BLRG also has four highly acclaimed restaurants in South Florida and a start in our Atlanta restaurants can lead to opportunities and promotions in Florida!Pricci -- ItalianKyma -- Greek MediterraneanBistro Niko -- FrenchChops Lobster Bar -- SteakhouseAtlanta Fish Market -- SeafoodBuckhead Diner -- Classic American103 West -- Private EventsBuckhead Bread Company and Corner Caf -- European Bakery and CafBoca Raton, FL - Chops Lobster BarBoca Raton, FL - City Fish MarketFt. Lauderdale, FL - Lobster Bar Sea GrilleMiami Beach, FL - Lobster Bar Sea Grille

ReceivingLine ChecksManaging High Volume Production KitchenLabor & Food Cost AnalysisInventory ManagementServSafe CertifiedStrong Communication Skills Competitive Salary, Expenses, Benefits & Bonus ProgramEmail resume

SOUS CHEF Locally owned restaurant group now hiring for Sous Chef for our upscale, from scratch concepts. We are deeply about our employees and great food The qualified candidate should also be passionate about food, food trends, and guest service. Qualifications for the Sous Chef: · 2-5 years of experience working in a from scratch, high volume kitchen. · Passionate about food and new food trends. · Knowledge of different cooking techniques - eager to learn new techniques as well. · Ability to work days / nights / weekends / holidays. · Desire to train others and coach and develop employees. · Must be able to communicate with all levels of employees and guests. · Culinary degree strongly preferred. Benefits of the Sous Chef Include: · Competitive Salary · Health & dental benefits · Dining discounts at sister restaurants · Opportunities for career advancement · Short-term, long-tern, and life insurance · Growth potential with a financial strong & growing restaurant group by Jobble

We are seeking a Sous Chef to join our team! You will thrive in a fast-paced environment in assisting the Chef in providing excellent food quality and presentation to guests. This position is responsible for receiving all food items, opening and closing the kitchen, expediting and assembling take out orders and maintaining organization, cleanliness and sanitation of all food related work areas and equipment.Expected BehaviorsMaintain a positive attitude and demonstrate teamwork.Excellent communication skills.Check freshness and quality of ingredientsExcellent Guest service and interpersonal skillsHigh energy with ability to work in a high volume environment on a consistent basis.The ability to adhere to our Core Values and the Five promises of a Great Team Member.QualificationsPrevious experience in culinary arts, cooking, or other related fieldsKnowledge of cost and labor systemsPassion for food and cooking techniquesStrong leadership qualitiesAbility to thrive in a fast-paced environmentFarm to plate and won't break the bank. Urban Plates is a fresh new concept in dining out. Our purpose is to change the way the world eats by connecting real people and real food with memorable experiences, and by giving people control over how they feed themselves and the people they care about. Our team is focussed on creating fresh, high-quality, chef-inspired meals made from scratch and delivered in an environment that allows people to connect. We earn and keep a fanatical bond with our people, one plate at a time!

Do you want to be part of the exciting revitalization of Detroit? Aparium Hotel Group is looking for a Sous Chef that shares our vision for a new Detroit, an entrepreneurial spirit, and a passion for celebrating the community through arts, events and food. The Foundation Hotel is at the forefront of the renewal of the Motor City. A transformation of the former Detroit Fire Department Headquarters and adjacent Pontchartrain Wine Cellar building, The Foundation will be the top hotel in the market with authentic inspiration, design, and programming that respects Detroits past, yet is looking forward through its revival. The food and beverage programming includes a three-meal restaurant and bar with approximately 200 covers positioned to be among the top restaurants in the region. The hotels restaurant presents iconic New American cuisine, and with space that serves as an incubator for culinary students, up and coming chefs and visiting culinary influencers. The elevated bar program focuses on collaboration with Michigan breweries and distillers. The hotel features approximately 4500 square feet of meeting space, including a rooftop ballroom and a unique podcast studio. The 100-room hotel opened on May 15, 2017. Aparium Hotel Group has a strong point of view on translocal hospitality delivering communal experiences unique to each location. We believe in intuitive service, empowering our associates to deliver unique experiences for guests. As a member of the Culinary team, you will be part of a hotel unlike anything else in the area. In this unique role, the Sous Chef will be involved in planning, such as team recruitment and department set up. Ready to find out more? Job Requirements: Possesses a strong background/knowledge of classic French technique Motivates and coaches all associates on the Kitchens food production team to ensure that all established standards are met Completes mis en place and sets up station for banquets, breakfast, lunch, and/or dinner service Checks pars for shift use, out-of-stock items or possible shortages Assists in setting up plans and actions to correct any food cost problems Ensures correct preparation and presentation of a consistent level through production and demonstration Controls labor and operating expenses Ensures sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance Utilizes checklist before and after each meal period Constantly recommends service and product improvement regarding all aspects of the menu, ingredients, preparation and execution Manages the daily ordering process Additional Requirements: Good reading, writing and oral proficiency in the English language College degree preferable 3-5 years previous experience in multiple culinary/food and beverage department head positions Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting Computer literate Lead by example and foster mentoring relationships Outstanding verbal and multi-tasking skills Excellent knowledge of food, wine and cocktails Teamwork: Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate Partake in a positive work ethic and surrounding environment Standards: Able to work alone without direct supervision Demonstrate high degree of drive and determination Constantly recommend service and product improvement to better the operation Attend all required meetings Follow proper payroll and uniform procedures Properly handle and report associate and guest accidents Maintain complete knowledge of and comply with all departmental policies/service procedures/standards Assist with responsibilities and duties in other departments and as assigned by management Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel Work Environment: Standard restaurant setting Standard kitchen setting Standard Event setting Standard Room Service setting Physical Demand: Positions Continuous standing and walking Negotiating wet tile floor and steps Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins Forces Trays weigh 25lb. Carts: 250 lbs. (12-20 lbs. of push/pull force required) Hot box: 20 lbs. Banquet Tables Banquet Chairs Repetitions Standing and walking is continuous for 4-5 hours at a time Lifting and carrying 25 lb. tray, crate or box is occasional Negotiating varied floor surfaces is continuous Carrying over shoulder is occasional Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks Pushing Room Service cart continuous Lifting and carry hot boxes continuous Rolling and/or carry Banquet tables continuous Carrying stackable banquet chairs by loading the cart continuous Sensory Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea) Excellent speech and hearing to interact with guests Excellent sight for completion of paperwork Aparium Hospitality Services, LLC does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The Detroit Foundation Hotel is a smoke-free, drug-free facility, and equal opportunity employer.

McCormick & Schmick's 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 Executive Sous Chef / Kitchen Manager - Minneapolis, MNEssential Duties And ResponsibilitiesEnsures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management styleUtilizes leadership skills and motivates employees to ensure cost control and labor managementInspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulationsEnsures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll recordsRequirementsAt least 2 years of Culinary Management experience in a full-service, structured dining establishmentStrong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plusCasino, Hotel or Resort experience preferredBenefitsExtensive and well-rounded training programContinued career development and growth opportunitiesDiscount Dining and Retail ProgramManagement Referral Bonus ProgramMedical, dental and vision, Flexible Spending Account, 401(k), paid vacation and moreLandry's is a multinational, diversified restaurant, hospitality, gaming, and entertainment conglomerate based in Houston, Texas. The company operates more than 600 high-end and casual dining establishments around the world, including well-known concepts, such as Landrys Seafood, Bubba Gump Shrimp Co., Rainforest Cafe, Mortons The Steakhouse, The Oceanaire, McCormick & Schmicks, Mitchells Fish Market, Chart House, Saltgrass Steak House, Claim Jumper, and Mastros Restaurants. The company also operates a group of signature restaurants, including Vic & Anthonys, Grotto, Willie Gs, and others. The gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, NV, Atlantic City, NJ, Biloxi, MS, and Lake Charles, LA. The entertainment and hospitality divisions encompass popular destinations, including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants, and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including the Westin Hotel in downtown Houston, the Kemah Boardwalk Inn and Luxurious San Luis Resort, including the Hilton and Holiday Inn located on Galveston Island.EOE

We are seeking an Executive Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.ResponsibilitiesOversee day-to-day culinary operationsCoordinate food and kitchenware ordersCheck freshness and quality of ingredientsAssist in the development of menu itemsStandardize recipes and plate presentationsWork with management to create a memorable experience for guestsQualificationsPrevious experience in culinary arts, cooking, or other related fieldsKnowledge of cost and labor systems Passion for food and cooking techniquesStrong leadership qualitiesAbility to thrive in a fast-paced environmentPinstripes currently has 10 locations: 4 in Illinois,1 in Ohio, 1 in Washington DC, 1 in Bethesda, MD, 1 in Minnesota, 1 in Kansas and 1 in Fort Worth, ***** 2019 we plan to open 3 more locations: Houston, Texas, San Mateo, California and Norwalk, Connecticut.