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WHAT ARE THE DETAILS?Full Time - $18/hr - Balanced Schedule Belmont Village Senior Living Lakeway, TXBenefits Available After 60 daysWHAT ARE THE QUALIFICATIONS?WE'RE LOOKING FOR:High School diploma or equivalent Proficient in verbal and written English Minimum one year volume cooking experienceSupervisory experienceWE CARE ABOUT YOUBelmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, PTO, 401(k) savings with employer match, short-term disability, long-term disability, and life insurance.WHAT CAN I EXPECT?IMMEDIATELY HIRING -- JOIN OUR FAMILY, YOU'LL WANT TO STAY!As a Sous Chef in our luxury assisted living and memory care, whether you're creating a culinary masterpiece in our state of the art kitchen or providing exceptional customer service to our residents in another role a meaningful job awaits you at Belmont Village Senior Living.WHAT'S IN IT FOR ME?How would you like to go to work every day working alongside Veterans, Doctors, Lawyers, Astronauts, Teachers, Professional Athletes & Movie Stars? Access earned pay between paychecks, free Employee Assistance Program for you & your dependents, earn bonuses & prizes. Participate in philanthropic events, form lasting bonds with residents & work with teams passionate about senior care & our employees. Interested in growing your career with Belmont? We will provide the training! WHAT WILL I BE DOING?Performing multi-functional duties related to supervision, food preparation, set-up, service and clean-up. Assisting in training new kitchen staff. Ensuring proper storage of kitchen equipment and handling of food to meet health department requirements as well as Belmont Village's Standards of Cleanliness and Sanitation as described in the Policies and Procedures manual.Joining our growing company that has been recognized as a GREAT PLACE TO WORK, by FORTUNE's Top 50 Best Workplaces in Aging Services for two consecutive years.

Overview As a Sous Chef at Cedar Point, you will be responsible for overseeing the operations of assigned Food & Beverage areas which include training, directing, motivating, evaluating and disciplining associates within all functions of the Food & Beverage Division. Sous Chefs maintain appropriate cost and labor levels by continuously evaluating and adjusting to business needs, completing frequent inventory and stocking of product, maintaining cleanliness of all work locations, and ensuring guest service and additional duties assigned by management. Qualifications High school diploma or GED preferred ServSafe Food Handling and Alcohol Certifications required 2 to 4 years of relevant work experience Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Responsibilities Prepare various food products according to prescribed company recipes. Learn menu items, portions, garnishes, and prices. Handle guest sales in a prompt, friendly, and courteous manner using suggestive selling techniques. Keep a clean, sanitary, and orderly area including the preparation area, guest areas (tables, chairs, serving lines, condiment stands, etc.) and all equipment. Train, direct, evaluate and discipline associates with appropriate documentation. R esponsive to all aspects of the kitchen and ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment. Take steps to ensure that associates are trained in all facets of the operation such as service procedure, production flow, equipment usage, and cleaning. Ensure that all work, storage, and service areas are cleaned and meet divisional and state sanitation guidelines Oversee cash control within the location(s) and with Resale Loss Prevention to maintain accurate cash records and decrease variances. Complete required, miscellaneous administrative paperwork.

High energy Sous Chef needed for a high-volume scratch kitchen in an upscale-casual concept. This position requires someone who is dedicated to the craft and upholds quality standards. A passionate Sous Chef who is looking to grow with a great team!Sous Chef Responsibilities:Comfortable with high volume executionContinuously train and coach staff, providing support and feedbackMaintain quality food and service alwaysBe proficient with recipe expectationsHelps control food and labor COGSSous Chef Qualifications:3+ years of experience in a scratch kitchenHigh-volume experienceUnderstands quality and helps uphold standardsExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamSous Chef Benefits:Working for an outstanding companyAchievable Bonus IncentiveGrowth!

Are you a high-performing Executive Sous Chef, who is talented and ready to take the next step in your career? Our company is seeking an experienced and energetic Executive Sous Chef to continue your career and leadership development.APPLY NOW FOR THIS OPPORTUNITY TO RUN YOUR OWN KITCHEN!JOB DESCRIPTION Restaurant Executive Sous Chef needed for an upscale concept. This is a very hands-on position where you will be responsible for executing exceptional standards while directing, motivating, and leading your team to excellent results. Our company wants to incorporate your excellent ideas and present you with an opportunity to shape the future. You will be responsible for developing team members and managing.Restaurant Executive Sous Chef Requirements:3+ years' experience with no more than 3 Jobs in the Last 5 yearsExperience in a Scratch, Polished-Upscale kitchenMust be passionate about food and want to contribute to the creative processExposure to an understanding of P, cost control strategies, menu costing, and labor cost managementMust be fanatical about cleanliness and food safetyMust be highly organized and communicate well up and down the chain of commandExecutive Sous Chef Benefits:A highly-competitive salaryMedical, DentalVacation401k

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes. Oversees breakfast and lunch for quality assurance meal presentation and portion control. Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly. Coordinates prep for following days menu. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Assists with food and supply inventory control systems, informs Food Service Director of all production needs. Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures. Performs a pre-meal meeting with food servers to review details of daily menu. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage, and use of cleaning chemicals. Assists in menu and recipe development. Assists with banquets and food displays. Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines. Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience Associate or Bachelors degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time

Position Information Location: Union Club Hotel at Purdue SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical

Two of the country's top hospitality companies have teamed up for a scratch kitchen gastropub with a heavy focus on scratch kitchen operation. In other words, the food will be off the charts good, along with the bar featuring craft cocktails-for sure to impress!We need a Sous Chef that leads the charge. For sure, the Sous Chef needs to lead from the shoulder. They must set the pace every day in every way. So scratch kitchen experience is a must! Our Rock Star Sous Chef will be well compensated $$$$$. If you are the Restaurant Sous Chef we describe, APPLY NOW!!Restaurant Sous Chef ResponsibilitiesStaffing and Performance ManagementEffective communication skillsAccountabilityMentoring and DevelopmentPurchasing and Receiving 3+ years Sous Chef experience in upscale diningAbility to lead by example with strong attention to detail Ability to thrive in a chef-driven environment with established systems Skilled in leading and developing one's team Experienced in the luxury dining segment of the industryRestaurant Sous Chef Benefits Competitive salaryBenefits-Medical, Dental, and Eyecare with employer contributionAchievable Bonus $$$$2 weeks the first year VacationGrowth-Ground level opportunity401k with a match!!

An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? Executive Sous Chef Responsibilities:To ensure that these are followed and monitored through a series of audits.All preparations are as per the standard recipes.The food served is of high qualityThe kitchen does timely execution of all orders placed by Restaurants To ensure cost control and evaluate ways and means of guaranteeing low food cost without compromising on the quality of the foodTo ensure that a high standard of food quality is maintained, as per the standard recipesCollaboratively work with home office and other managers dailyExecutive Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamFive years experience as an Executive ChefCulinary Degree preferredNYC Food Handlers required as well as SERVSAFEIndian Cuisine background a must!

An import from New Delhi, this upscale restaurant serves traditional Indian dishes with a contemporary twist. Do you have the love and desire to join an award-winning chef? The Sous Chef is responsible for assisting the Head Chef for the smooth and efficient functioning of the back of the house for all aspects, including food cost and systems and procedures. Sous Chef Responsibilities:Ensure that all recipes and product yields are accurately accounted for and reviewed regularlyEnsure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing wasteMake recommendations to the Head Chef regarding succession plans Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecastsEnsure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintainedCan conduct audits on the systems and procedures which are in placeTo assist the Head Chef in maintaining the quality of food prepared and served by adhering to the budget To work towards an economical food cost percentage, without compromising the quality of the food being producedMaintain cordial relationships with Vendors and Suppliers Coordinate and cooperate ordering, receiving and systematic check of food quality Sous Chef Qualifications:8 to 10 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamThree years experience as a Sous Chef in a reputed establishmentCulinary Degree preferredNYC Food Handlers required as well as SERVSAFE

About Fiorella:Fiorella is a group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet authentic Italian dining experiences to each of our neighborhood locations.The Sous Chef for Fiorella is responsible for supporting the Executive Chef and CDC of each location in leading the day-today execution of the culinary operations for both Fiorella Clement & Fiorella Polk. The Sous Chef leads the Culinary Team with professionalism, respect, efficiency, knowledge and awareness. This position will mentor junior staff members while upholding restaurant standards for food quality and sanitation.This role collaborates closely with the Executive Chef, CDC and Head of Culinary Production, on all aspects of the culinary operations to help create a unified experience and high-level delivery of food experience for Fiorella. You will be responsible for contributing to menu development, inventory, purchasing, food cost controls and staff management and development. You are required to execute the culinary philosophy of the group, display attention to detail and follow through of all restaurant policies.Primary Responsibilities:Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef & Management TeamInvolved in collaborative menu planning for a la carte, large format, and pastry menusCoordinates and schedules the work of all cooks and other BOH personnel.Responsible for hiring, scheduling, training, and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of qualityContinuous training and development of cooksSupport the management of all sourcing, purchasing and maintain relations with vendors and farmers.Work as a member of the team to ensure success in all stations and areas of the restaurant.Fill in where needed on stations to ensure that service standards and efficient operations are met.Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements.Ability to manage these programs independently to company standard.Supports both front-of-the-house and back-of-the-house in all business aspects.Delivers on financial and food sanitation goals of the operation and overall business.Maintain and track a consistent monthly inventoryRequired Skills:Creative problem-solver who brings passion, enthusiasm and the desire to innovateProven track record of being organized, dependable and self-motivated.Team builder and ability to successfully manage and develop teamsAble to work independently and have the capacity to manage up and down.Ability to work 50 + hours per week (as needed).Willingness to work a flexible schedule, including days, evening, weekends and holidays.Must be experienced with computers including all G Suite of ProductsBe able to work in a standing position a minimum of 8 hours a day.Be able to reach, bend and frequently lift up to 30 pounds.

Come and work for Tomatina Restaurants, where FRESH means everything! We are looking for friendly, enthusiastic, and outgoing individuals to join our team. Applicants must be team players who are dedicated and committed to providing excellent customer service, ability to handle and thrive in a fast-paced environment, and have a flexible schedule. Experienced, energetic and motivated individuals are encouraged to apply. POSITION SUMMARY: The purpose of the Sous Chef position is to assist the Chef in managing the Tomatina 'Back of the House' operations. This includes providing leadership, seamless customer service and guest experiences, optimizing profitability and providing a safe and positive work environment. This position is to provide leadership through coaching and developing employees, providing guidance and communicating the Company's standards, expectations, vision and values to employees. The Sous Chef will work closely with the Chef to lead, and delegate as necessary to achieve objectives in sales, costs, employee retention, guest service, satisfaction, food quality, cleanliness and sanitation for all designated areas of operation. Additional responsibilities and duties may be assigned as needed. YOUR FOCUS AND OUR FOCUS: To maximize revenue. To control expenses. To deliver excellent customer service. To maintain the quality and cleanliness of your facility and work space. QUALIFICATIONS: Knowledge of food and beverage/restaurant front and back of the house operations. Must be minimum 21 years of age. Solid basic math skills and ability to compute costs. Basic understanding of MS Office programs. Read and understand store level financial reports and supporting documents Familiar with basic kitchen/cooking equipment. Knowledge of common ingredients, cooking procedures and safety and sanitation. Minimum one year of food and beverage/restaurant management experience. Education in field or related business preferred. Knowledge of all laws pertaining to the industry, including labor laws. Knowledge of company established standards of service, alcohol service, manuals, training guides and other policies. Food Handler's Certification required, or must be completed within 30 days of hire. Excellent written and verbal communication skills. Ability to work with minimal supervision. Bi-Lingual a plus. Excellent customer service skills, energetic, enthusiastic and motivational. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must be able to build and maintain a positive rapport with other individuals. To learn more about our company, please visit our website at . #CB Job Requirements:

Cook / Sous Chef Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly delivered patient centered care since the year 2000, with a long history of excellent outcomes. Each of our 80+ American Senior Community is part of the neighborhood in which it exists. Our leaders and staff live in surrounding areas and know the community well. We value the same things in life that you do. The foundation of our senior living communities is based on the knowledge that well be part of your neighborhood for many, many years. We take great pride in our hospitality and it is ingrained in everything we do. As partners in senior care, we are not just doing a job, but following a calling. Our commitment to our team members: PayActiv Have immediate access to up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week Telehealth options also available Nurse & CNA preceptor program Become a mentor and get paid! Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training 401k Paid Time Off Generous Employee Referral Program Tuition assistance and up to $500 for certifications What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the patients we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Prior Institutional and/or Healthcare service experience is preferred. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

The Sous Chef will plan, prep, set up, and provide quality service in all areas of FOODproduction. Some areas of FOODproduction under the Sous Chef include menu item presentation and consistency and may create unique specials for catered hotel events.The SousChef will work directly with the Executive Chef to assist in hiring, ensure training and monitoring of front line culinary associates and rewarding associates on a daily basis. The Sous Chef is also responsible forimplementing and carrying out organizational policies, procedures, and applicable laws ensuringquality and presentation specifications set by theExecutive Chef. The Sous Chef will alsoassist the Executive Chef in addressing complaints and resolving problems.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123HPThank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

Join a prestigious dining team with a leader in the hospitality industry. AVI Foodsystems, Inc. is seeking a Full-Time Sous Chef for one of our corporate dining facilities in Thermal, CA . Come join an innovative team and recover the work/life balance you are seeking in your career path. Job Duties and Responsibilities: Select and develop menus, recipes and other requests made by the client Listen and effectively respond to the needs of the client Continuously create and oversee new menu options Proactively identify opportunities to nurture client relationships and grow sales Provide outstanding customer service support Ensure that all kitchen equipment is clean and professional in appearance at all times Follow directions and implement instructions from the Executive Chef Pursue and complete directives with limited supervision Requirements: Culinary degree preferred 2 - 4 years of experience in a culinary management/supervisory/lead role position is a plus Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client's needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI offers: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE For more information please contact: Job Requirements:

Responsibilities of the Sous Chef Prepare a wide variety of food products from scratch Develop, plan, organize, and conduct formal training sessions for bakery staff Plan, coordinate and supervise the work activity through the day Determine production and ensure the accuracy, quality, and consistency of food Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas Spot problems and solve them quickly and efficiently Maintain a level head and delegate many kitchen tasks simultaneously Maximize the productivity of kitchen staff Maintain impeccable personal hygiene, as well as high work and safety standards Actively, participate in menu planning and the introduction of new products that meet established standards of quality and innovation Set an example for staff Compensation Full-time Salary: $65,000.00 to $75,000.00 /year Quarterly bonus Benefits Paid Holidays / Vacation Medical dental and vision insurance Life Insurance Long-term Disability Insurance Temporary Disability Insurance Accidental Death & Dismemberment Insurance Paid Sick Leave Profit sharing Severance Pay 401K Job Requirements: Requirements of the Sous Chef A culinary degree from an accredited university preferred Minimum of 5 years in a hotel, restaurant, or other comparable At least 3 years in a leadership role as Sous Chef or Executive Chef A passion and love for food and service must be evident Computer literacy Experience in high volume Fine dining restaurant Comprehensive knowledge in profit and loss

Join The Commons in Lincoln, a breathtaking new campus, where you'll enjoy many employee perks, incentive bonuses, tuition reimbursement, your birthday off and more. We will help you flourish in a vibrant, elegant and state-of-the art community. We are looking for an Executive Sous Chef for our Independent Senior Living Community. PRINCIPLE DUTIES AND RESPONSIBILITIES Oversee all aspects of restaurants and bars culinary execution Assist the Executive Chef Possess strong interpersonal skills to excite and train the culinary staff to consistently produce a high-quality product matched with exceptional presentation. NO late nights, great pay, cash incentives, full benefits. Casual and fine dining. Friendly team. Feel free to use your creativity, passion and willingness to learn. Think senior living sounds boring? Think again. At Benchmark, we impact lives through human connection. We are thought leaders creating quality experiences and inspiring personal growth for all who engage with us. We just happen to imagine, build and manage beautiful, private-pay communities geared toward older adults. Are you Called to Care about your work, other people and making a difference? Do you believe that people and teams are Better Together than going it alone? Are you always striving to Be the Benchmark by which all others are measured? Then our core values match. Connect with us! Job Requirements:

Overview This position is responsible for managing diverse and unique food for In Room Dining. The candidate must be able to demonstrate culinary, management, and administrative skills. Responsibilities Responsible for training and supervision of culinary team members Coordinates activities at different culinary areas Evaluates those team members directly supervised in accordance with personnel guidelines Responsible for product ordering and quality assurance Ensures that all required documentation of personnel activities is completed in a timely and complete manner and submitted to proper members of management and HR Promotes positive public/employee relations at all times Demonstrates training, coaching, and mentoring abilities in all employee interactions Communicates with all culinary staff or food & beverage staff on daily needs, requirements and expectations Qualifications Culinary Arts degree preferred with a minimum of 5 years of culinary experience in a restaurant environment. Minimum of 2 years of culinary management experience in a restaurant environment required. Commitment to occupational and food safety Proficient knowledge of software programs such as Outlook, Excel and Word Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance Must possess excellent organizational, communication and multi-tasking skills Must be able to communicate effectively with guests in English, specific to position duties and responsibilities Must be able to effectively coach and counsel employees Job Requirements:

We are looking for professionals who are interested in working as a Sous Chef in our Bethesda, Maryland location. The ideal applicant will have at least 3 years of relevant professional culinary management experience in a food-related business, such as another food retailer, grocery store, caterer or restaurant, be familiar with this market, and demonstrate excellent product knowledge. This candidate will be prepared to work an average of 50 hours per week and must be available to work weekends. Primary Responsibilities Support Executive Chef by providing effective leadership by developing, coaching and directing both front and back of house associates to properly meet service, quality, safety, profitability and other requirements. Assist with ordering product and prepare recipes within budget, forecast product sales volume, and take ownership of financial results Conduct regular quality assurance tastings and evaluations to ensure recipe adherence, food quality and consistency in line with HACCP guidelines Oversee prepared foods and deli departments including fully prepared entrees and sides, hot bar, salad bar, full service deli, sandwiches, and salads. Generate, compile, analyze and communicate reports efficiently and effectively. Computer literacy a must. ServSafe qualified or equivalent certification a plus. Job Requirements: Balducci's Food Lover's Market is an Equal Opportunity Employer. Employment contingent upon successful completion of background investigation.