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LOCATION: Navy Pier - Chicago, ILMissionAs 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 ResponsibilityAll performance standards are achieved through the use of the Core Signatures guidelines.OperationsExecutes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver heartfelt hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertiseControlsThoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbookTeamDisplays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy guidelinesPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessaryJob RequirementsAble to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust 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.

Train, supervise and work with all culinary staff in order to prepare, present food according to hotel standard recipes in order to create quality food products. Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. Adhere to control procedures for cost and quality.

Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

Train, supervise and work with all culinary staff in order to prepare, present food according to hotel standard recipes in order to create quality food products. Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. Adhere to control procedures for cost and quality.

Why YOU could be the Key Ingredient!Are you a passionate Sous Chef who loves to nurture people through a great meal? If so. your talent will lead the success of your restaurant! In partnership with the General Manager, you are in charge of sparking the enthusiasm with your Team! By leading through listening, problem-solving on the fly and providing a smile, your direction will guide FoodFirst Global Restaurants to the end goal - a great meal for EACH and EVERY Guest.You will succeed with FoodFirst Global Restaurants if You: Have a passion for cookingFocus on creating a Guest-first culture each and every dayHave energy! Ideally two years of high-volume Sous Chef experience is preferredA re a dynamic Sous Chef who enjoys coaching, mentoring anddeveloping talentHave a background using inventory management, recipes, and labor control systemsConsider food handling and sanitation practices a top priority (ServSafe certification is recommended)Value a strong partnership with the front-of-house Management Team; love crunching numbers and controlling cost associated with running a profitable restaurantAppreciate being a company ambassador by promoting community involvementOur Commitment to You: If you are dedicated to flawless execution daily and driving your Team towards excellence, you will find that we can offer career paths that are among the best in our Industry. Join the FoodFirst Global Restaurants Family today and become our next Key Ingredient! FoodthatIS... ExceptionallyGOODtasting RemarkablyGOODfor you ExceptionallyGOODtasting AGOODeverydayvalue GOODfor the environmentFoodFirst Global Restaurants is an Equal Opportunity Employer

Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environmentEnsuring team members and managers adhere to established policies and proceduresAssisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUITTraining all new Team Members using TG Training Certification ProcessEnsuring Training Checklists are completed, uploaded and that Learning Platform trainings are completeEnforcing safe work behaviors to maintain a safe environment for both guests and Team MembersObserving/ assisting in progressive discipline and performance evaluationsAssisting Managers with running shifts with the ability to run the restaurant without supervisionAssisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentationDemonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsSupervising restaurant opening and closing proceduresAssisting in daily catering ordersCreating daily prep listCreating/ assisting in creating daily Specials per standardCompleting daily time editsPlacing Fish and Produce ordersAssisting with period end inventory, sanitation, food cost and food executionConducting line checks and overseeing kitchen checklistsManaging open repair items in R PlatformAssisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are:Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurantDemonstrated leadership skills, including coaching, directing and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveProficient in MS Office, Google Docs and Aloha Point of SaleProficiency in CTUIT, UltiPro and PeopleMatter is a plusExcellent written and verbal communication with a positive and outgoing personalityOngoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a stationary, seated position as needed (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V

Summary of Position: Now seeking experienced Sous Chefs for our new Hampton Social in Naples, FL. Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

Job Description As a chef on our Restaurant team, you'll play a dual role - part kitchen genius, part artist. In this role, you'll… A day in the life… Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen Lead the kitchen crew in scratch cooking our tried and true recipes, while also preparing weekly specials Train, motivate and develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures Make sure the kitchen sparkles and is always ready to pass the white glove test You own this if you have… Been there and done that for 2+ years in full service, upscale restaurant management Passion and knowledge about; quality food; and exceptional customer service Solid written and verbal communications skills, as well as basic accounting skills Thrived in a fast-paced environment and embraced working a flexible schedule A food handler's card where required by local and state regulations We've got you covered… Our employees are our most important asset and that's reflected in our benefits. Nordstrom is proud to offer a variety of benefits to support employees and their families, including: Health Retirement Time Off Merchandise Discount Lifework / EAP resources

Sous Chef Entertainment Complex The Battery Atlanta, Georgia Our client is looking for a passionate, and flexible Sous Chef. This position will assist the Executive Chef in maintaining operations by leading as an example in quality standards, sanitation, cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, and cost control. This position will report directly to the Kitchen Manager. Our client is a customer-centric company specializing in sophisticated cinemas offering an enhanced, hassle-free entertainment experience in a boutique environment. In addition to traditional Hollywood fare, The Company offers independent films, award-winning foreign films and a cultural arts program featuring operas, ballets, live theatre, and concerts. Essential Duties and Responsibilities:(other duties may be assigned) Develop and maintain an in-depth familiarity with the kitchen's operations so that they may fill in for the Kitchen Manager when needed. Assist the Kitchen Manager in resolving any problems that may arise in the kitchen with functionality and operations. Ensuring all kitchen staff is following proper procedures and protocols. Oversee the kitchen while also hands on working with staff. Work with the Kitchen Manager to ensure the best working conditions and quality service possible. Control purchases and inventory by doing weekly food orders. Meets with Kitchen Manager and General Manager to ensure proper inventory levels. Reviews weekly reports with Kitchen Manager to analyze food cost and take corrective action. Maintains a clean and safe environment by following and enforcing sanitation standards and procedures while upholding health code compliance. Controls labor by scheduling according to a weekly budget and managing daily according to sales. Responsible for developing and maintaining a positive and professional working culture. Always complies with all sanitation and nutritional regulations and safety standards. Stays up to date on current food and industry trends locally and nationally. Required Qualifications/Skills: A minimum of 2 years of experience in Sous Chef role or similar. Supervisory experience is a plus. College degree is a plus and preferred. ServSafe Manager Certification, or the ability to obtain one within 30 days of employment. Proficient Leadership Skills: Assistant Kitchen Managers are in charge and often manage the entire kitchen, from the dishwashers to the cooks. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment is essential to the incumbent and our company's success Must be able to effectively supervise and motivate assigned direct reports in a kitchen setting; possess a positive attitude, work well with others, be trustworthy, especially in confidential matters and be well organized and efficient Must have excellent interpersonal, oral and written communication skills, the ability to work independently and/or in a team setting; must have exceptional time management and multi-tasking skills; must be able to function exceptionally well in a fast paced environment and especially during times of peek customer activity Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment Reliable, consistent work attendance is a requirement and essential function of this position Compensation The company offers a competitive salary. Full-time management associates are eligible for company-sponsored benefits including medical, dental and vision insurance for employee only. Our associates also enjoy vacation and personal/sick time when meeting eligibility requirements. Please consider following us on LinkedIn: At ttg, We believe in making a difference One Person a at Time, ttg OPT.

Looking for culinary professionals with 3-5 years of experience as a Line Cook, Sous Chef, Chef de Cuisine, or Kitchen Manager. Want to bring your talent to a chef-driven restaurant group with menus that only offer high-end, scratch-made cuisine? If so, we're looking for your culinary talent. We have several opportunities available for Line Cooks, Chefs, Sous Chefs, and Kitchen Managers with high-volume experience in an upscale, scratch kitchen. Will work as part of a team of chefs to supervise culinary operations and assist in menu development, scheduling, creating specials, and working the line in a high-volume restaurant. Must have leadership experience in a very busy kitchen, and have a track record of success. Requirements: Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school preferred High-volume, scratch Line Cook, Kitchen Manager, Sous Chef, or Executive Chef experience Expertise in ordering, inventory management, labor management, and scheduling Experience in menu development and menu costing Experience creating and managing the back of house budget ServSafe Certification Benefits: Very competitive compensation based on experience Health benefits Paid vacation Apply now for consideration!Requirements: Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school preferred High-volume, scratch Line Cook, Kitchen Manager, Sous Chef, or Executive Chef experience Expertise in ordering, inventory management, labor management, and scheduling Experience in menu development and menu costing Experience creating and managing the back of house budget ServSafe Certification

Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Sous Chefs are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Sous Chef is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environmentEnsuring team members and managers adhere to established policies and proceduresAssisting Management with recruiting, onboarding/ paperwork, uniform distribution, generating Aloha and CTUITTraining all new Team Members using TG Training Certification ProcessEnsuring Training Checklists are completed, uploaded and that Learning Platform trainings are completeEnforcing safe work behaviors to maintain a safe environment for both guests and Team MembersObserving/ assisting in progressive discipline and performance evaluationsAssisting Managers with running shifts with the ability to run the restaurant without supervisionAssisting the Executive Chef with planning and directing food preparation, coordinating food production schedules and ensuring the highest level of food quality, taste and presentationDemonstrating to Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsSupervising restaurant opening and closing proceduresAssisting in daily catering ordersCreating daily prep listCreating/ assisting in creating daily Specials per standardCompleting daily time editsPlacing Fish and Produce ordersAssisting with period end inventory, sanitation, food cost and food executionConducting line checks and overseeing kitchen checklistsManaging open repair items in R PlatformAssisting with daily administrative duties and special projects as needed \nQualification Requirements for this position are:Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high volume restaurantDemonstrated leadership skills, including coaching, directing and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveProficient in MS Office, Google Docs and Aloha Point of SaleProficiency in CTUIT, UltiPro and PeopleMatter is a plusExcellent written and verbal communication with a positive and outgoing personalityOngoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a stationary, seated position as needed (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Must be available to work nights & weekends EEO/AA employer M/F/D/V

Great American Restaurants is an award winning collection of 14 restaurants and two artisan bakeries in Northern Virginia and Maryland. Named among the top 5 workplaces by the Washington Post 6 years running, we're notable for our attention to detail, quality scratch kitchens and genuine hospitality. People in the biz know us for our outstanding company culture and dedication to making food fun ! The Sous Chef is primarily responsible for shift management and ensuring outstanding food quality and recipe adherence through the management of the hourly staff and Kitchen Supervisors. Skills and attributes required for success: A passion for food, people and the business Empathy, humility, resiliency, approachability and a sense of humor Creates positive energy and positive environment Strong organizational skills, time management and ability to multitask High level of personal pride and the ability to inspire pride in others Fanatical attention to detail Desire and ability to teach, coach and mentor-lead Accountabilities: All kitchen related functions to include food quality management, supervision of the kitchen staff and staffing levels, security, housekeeping, PM Prep production, service execution, sanitation, safety and pace Closing, mid, or opening duties Line quality checks and shift walk throughs Work the line and/or expedite Make the production calls Place orders, manage inventories, reconcile variances and execute waste tracking Drive kitchen morale and communicate opportunities to the management team in the areas of hospitality, organization, equipment and staff needs Benefits include: 3 weeks of vacation in first year/4 weeks after 5 years Medical and dental insurance Life Insurance 401K with company match Dining privileges Discounted gym membership Education reimbursement

Sous Chef - FT - (Mulitiple Properties) Description One to Two years minimum Sous Chef or Chef Management experience required. Must have previous experience with ordering and inventory control. Must have proficient computer skills with experience in Excel, Word, Powerpoint. The ability to work in a fast pace environment. Excellent organization and communication skills. Qualifications Must be available to work a flexible schedule. Minimum one year experience as Sous Chef.

Sous Chef. Run shifts in a 50% from-scratch kitchen. Cut meat. Title: Sous Chef Restaurant sales: $7M Client: Well-run 48 restaurant chain. Salary: $56-62k base + bonus + additional overtime if you work more than 10 hours in a day or 50 hours in a week + excellent benefits. Benefits start the first of the month after you start, and your team who work at least 30 hours a week will get medical benefits. Restaurant closes at 10:00, 9:00 on Sundays. You'll be out the door early Reports to: Chef Experience required: Minimum 2 years Sous Chef, AKM or Lead Broiler Cook. Meat cutting skills. Excellent hours - 5, 10-hour shifts per week. Bar closes at 10:00. No late night shift. Opportunity to move up to Chef. Cathy Waylett The Peck-Waylett Group

Are you ready to take a step in the fun direction? Join the team at the fourth largest resort property in San Diego County! Our property is searching for a Sous Chef to join our team! Why would you want to join our team? At Harrah's Resort Southern California, making grownups smile is what we do best, which is why we stack our dream team with passionate, energetic Funmakers. It's a place where creativity, innovation and inspiration are always welcome! We provide a funner (we are in Funner, California after all!) culture which encourages and celebrates people being the best that they can be. It's a special environment that you can't find anywhere else! What would you be doing in this position? Supervises the preparation of food in the Steakhouse What are we looking for? Various levels of culinary experience in hospitality or restaurant settings Ensures the integrity of all recipes by maintaining and following current recipes Must be able to handle demanding situations and be willing to work any shift and long hours when necessary If this excites you we want to hear from you right away as positions are filling up fast. In efforts to maintain a safe and drug-free workplace, and obtain a gaming license, we require all new hires to complete a satisfactory background check and pre-employment drug screening. Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, gender, sexual orientation, gender, identity, gender expression, transgender, pregnancy, marital status, national origin, ancestry, citizenship status, age, disability, protected Veteran status, genetics or any other characteristic protected by applicable federal, state, or local law.

Summary: The Sous Chef is responsible for overseeing the operations, and running the shift of an assigned work group within the kitchen. The Sous Chef also has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Duties & Responsibilities: People: Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen associates following company guidelines. Manages assigned associates including scheduling, performance feedback, discipline, investigations and terminations as needed. Is responsible for ongoing training and professional development of culinary associates. Effectively communicates with management team to create an environment that promotes company values and encourages operational excellence. Effectively builds trust with culinary associates and fellow management by providing clear and honest communication and feedback. Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc. Quality Profits: Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses). Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit associates accountable for those goals. Assists Assistant Kitchen Manager (AKM) in implementation and maintains all kitchen systems. Ensures compliance with inventory procedures. Operational Excellence: Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and production timing standards. Creates menus and develops recipes for menu items that complement the Clevelander Brand and fall within the parameters of established food cost goals. Develops procedures and policies to enhance and measure quality including; training material, routine skills testing, opening and closing checklists, cleaning schedules, etc. Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including hourly associates and management. Prepares corrective action strategies to address service/quality deficiencies communicated through Shopper Reports, Executive/Director Walkthroughs, and management observations; implements action plans; and communicates follow up results. Responsible for managing on-going repairs, maintenance programs, etc. Conducts monthly housekeeping; food safety and sanitation; and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis. Ensures the cleanliness of the kitchen by maintaining facility to specified standards, passing Health Department audits with a 90% or better and training staff on proper sanitation guidelines. Ensures that the culinary team avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision. Other Functions: Performs other duties as assigned Minimum Qualifications: 21 years of age 3 years of kitchen management experience in a full service, moderate to high volume restaurant and a Culinary Degree from an accredit culinary school. Knowledge, Skills and Abilities: Solid track record of success in previous assignments demonstrating upward career tracking Knowledge of general kitchen production policies and procedures Knowledge of Health and Safety policies/procedures local, state and federal Ability to verbally communicate with others in order to take direction, execute tasks as directed, and lead and coach others Strong interpersonal and team-oriented skills Ability to work independently with minimal supervision Strong organizational and time management skills required Ability to speak and understand Spanish a plus Ability to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time Ability to grasp, lift and/or carry up to 50 lbs as needed Finger/hand dexterity to operate kitchen machinery, knives, etc Ability to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation Computer knowledge and proficiently required i.e. Excel and Microsoft Word Ability to read, write and verbally communicate in English Working Conditions: Work is not performed in an office environment and requires evening, weekend and holiday hours. Extended periods of walking and standing are required.

Summary: The Sous Chef f is responsible for overseeing the operations, and running the shift of an assigned work group within the kitchen. The Sous Chef also has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Duties & Responsibilities: People: Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen associates following company guidelines. Manages assigned associates including scheduling, performance feedback, discipline, investigations and terminations as needed. Is responsible for ongoing training and professional development of culinary associates. Effectively communicates with management team to create an environment that promotes company values and encourages operational excellence. Effectively builds trust with culinary associates and fellow management by providing clear and honest communication and feedback. Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc. Quality Profits: Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses). Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit associates accountable for those goals. Assists Assistant Kitchen Manager (AKM) in implementation and maintains all kitchen systems. Ensures compliance with inventory procedures. Operational Excellence: Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and production timing standards. Creates menus and develops recipes for menu items that complement the Clevelander Brand and fall within the parameters of established food cost goals. Develops procedures and policies to enhance and measure quality including; training material, routine skills testing, opening and closing checklists, cleaning schedules, etc. Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including hourly associates and management. Prepares corrective action strategies to address service/quality deficiencies communicated through Shopper Reports, Executive/Director Walkthroughs, and management observations; implements action plans; and communicates follow up results. Responsible for managing on-going repairs, maintenance programs, etc. Conducts monthly housekeeping; food safety and sanitation; and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis. Ensures the cleanliness of the kitchen by maintaining facility to specified standards, passing Health Department audits with a 90% or better and training staff on proper sanitation guidelines. Ensures that the culinary team avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision. Other Functions: Performs other duties as assigned Minimum Qualifications: 21 years of age 3 years of kitchen management experience in a full service, moderate to high volume restaurant and a Culinary Degree from an accredit culinary school. Knowledge, Skills and Abilities: Solid track record of success in previous assignments demonstrating upward career tracking Knowledge of general kitchen production policies and procedures Knowledge of Health and Safety policies/procedures local, state and federal Ability to verbally communicate with others in order to take direction, execute tasks as directed, and lead and coach others Strong interpersonal and team-oriented skills Ability to work independently with minimal supervision Strong organizational and time management skills required Ability to speak and understand Spanish a plus Ability to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time Ability to grasp, lift and/or carry up to 50 lbs as needed Finger/hand dexterity to operate kitchen machinery, knives, etc Ability to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation Computer knowledge and proficiently required i.e. Excel and Microsoft Word Ability to read, write and verbally communicate in English Working Conditions: Work is not performed in an office environment and requires evening, weekend and holiday hours. Extended periods of walking and standing are required.

Summary: Working as the Senior Sous Chef at one Boston's most prestigous schools! : Y ou will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Catering experience is REQUIRED 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 High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable

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