Aramark
1 Red Coat Ln, Kansas City, Missouri 64129, USA
Responsibilities:
Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.
Qualifications:
Candidate will possess two to three years of post-high school education, preferably a culinary degree.
Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Aug 23, 2019
Full time
Responsibilities:
Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.
Qualifications:
Candidate will possess two to three years of post-high school education, preferably a culinary degree.
Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
About us:WildFin American Grill is your casual and affordable neighborhood restaurant with a comfortable sense of Northwest style. We offer the finest the region has to offer from local seafood, fresh fish, produce, beer, wine, and spirits. We offer a comprehensive and ongoing training program with opportunity for advancement in a fast-growing company. It is our mission to be the first choice of our guests and our people through living the following values every day. We deliver handcrafted quality and great value We have fun and it shows Management and crew have ownership for their results We are clean and safe We hire the best and make them better We deliver the feeling of unexpected hospitality to our guests and crew We deliver can do guest driven service every timeLearn more about us: are currently seeking qualified sous chef candidates.The ideal candidate will have strong leadership abilities, as well as the ability to manage, lead, train, and develop people. He or she must be outgoing, personable, and reliable with a strong sense of hospitality.Responsibilities:Ensures a clean and sanitary kitchenAssist in hiring, scheduling, training and career development of others within the kitchen teamEnsures execution and consistency of high food quality and recipe adherence standardsResponsible for kitchen cost control and administrationReviewing and evaluating all kitchen Team Members by Jobble
Sep 15, 2019
About us:WildFin American Grill is your casual and affordable neighborhood restaurant with a comfortable sense of Northwest style. We offer the finest the region has to offer from local seafood, fresh fish, produce, beer, wine, and spirits. We offer a comprehensive and ongoing training program with opportunity for advancement in a fast-growing company. It is our mission to be the first choice of our guests and our people through living the following values every day. We deliver handcrafted quality and great value We have fun and it shows Management and crew have ownership for their results We are clean and safe We hire the best and make them better We deliver the feeling of unexpected hospitality to our guests and crew We deliver can do guest driven service every timeLearn more about us: are currently seeking qualified sous chef candidates.The ideal candidate will have strong leadership abilities, as well as the ability to manage, lead, train, and develop people. He or she must be outgoing, personable, and reliable with a strong sense of hospitality.Responsibilities:Ensures a clean and sanitary kitchenAssist in hiring, scheduling, training and career development of others within the kitchen teamEnsures execution and consistency of high food quality and recipe adherence standardsResponsible for kitchen cost control and administrationReviewing and evaluating all kitchen Team Members by Jobble
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Sep 15, 2019
Full time
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Sep 15, 2019
Full time
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Sep 15, 2019
Full time
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Sep 15, 2019
Full time
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Sep 15, 2019
Full time
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.
Glenlaurel Inn & Cottages
Rockbridge, OH 43149, USA
Job Description Sous Chef/Assistant Executive Chef Glenlaurel, A Scottish Inn & Cottages - Rockbridge, OH Glenlaurel Inn , a Select Registry Inn in the Hocking Hills area, is now hiring a Sous Chef for our Culinary Department. For those seeking to build their professional skills as a sous chef and receive a valuable, hands-on education in six and seven-course fine dining menus, this is the place for you! PLEASE NOTE: LOCAL CANDIDATES ONLY . We do not currently provide relocation. Scope of Responsibility: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms resulting in outstanding guest satisfaction. In accomplishing this standard, he/she will be directly involved in guest greeting and ongoing guest interaction. An outgoing and well-mannered personality is a must. Duties and Responsibilities: 1) Helps select/develop menus, create new menu options and ensure all products are prepared in a consistent manner according to appearance, quality, and portion according to Glenlaurel Inn standards. Assists Executive Chef in ordering, inventory control, and scheduling. 2) Displays leadership by maintaining a positive work environment and displays a willingness to cooperate with other team members. Helps dining staff to meet and exceed established serving standards on a consistent basis. 3) Accept responsibilities and direction with professional attitude, meeting defined goals & objectives, and implementing instruction as directed by Executive Chef, but with minimal supervision, once training goals are met satisfactorily. 4) Ensure that all kitchen equipment is properly cleaned, maintained and in working order at all times in accordance with County Health Department and Glenlaurel Inn standards. Follows and enforces all applicable safety procedures specified for kitchen and service areas. 5) Remains at all times appropriately groomed and wears the uniforms provided by Glenlaurel Inn. Compensation will be dependent upon experience . 2 - 4 years of experience is preferred and you must be willing to become ServSafe certified. Flexible schedule and paid vacation. Must have reliable transportation . Please send a resume with all current contact information and references. NO PHONE CALLS or impromptu/unscheduled visits, please.
Sep 15, 2019
Full time
Job Description Sous Chef/Assistant Executive Chef Glenlaurel, A Scottish Inn & Cottages - Rockbridge, OH Glenlaurel Inn , a Select Registry Inn in the Hocking Hills area, is now hiring a Sous Chef for our Culinary Department. For those seeking to build their professional skills as a sous chef and receive a valuable, hands-on education in six and seven-course fine dining menus, this is the place for you! PLEASE NOTE: LOCAL CANDIDATES ONLY . We do not currently provide relocation. Scope of Responsibility: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms resulting in outstanding guest satisfaction. In accomplishing this standard, he/she will be directly involved in guest greeting and ongoing guest interaction. An outgoing and well-mannered personality is a must. Duties and Responsibilities: 1) Helps select/develop menus, create new menu options and ensure all products are prepared in a consistent manner according to appearance, quality, and portion according to Glenlaurel Inn standards. Assists Executive Chef in ordering, inventory control, and scheduling. 2) Displays leadership by maintaining a positive work environment and displays a willingness to cooperate with other team members. Helps dining staff to meet and exceed established serving standards on a consistent basis. 3) Accept responsibilities and direction with professional attitude, meeting defined goals & objectives, and implementing instruction as directed by Executive Chef, but with minimal supervision, once training goals are met satisfactorily. 4) Ensure that all kitchen equipment is properly cleaned, maintained and in working order at all times in accordance with County Health Department and Glenlaurel Inn standards. Follows and enforces all applicable safety procedures specified for kitchen and service areas. 5) Remains at all times appropriately groomed and wears the uniforms provided by Glenlaurel Inn. Compensation will be dependent upon experience . 2 - 4 years of experience is preferred and you must be willing to become ServSafe certified. Flexible schedule and paid vacation. Must have reliable transportation . Please send a resume with all current contact information and references. NO PHONE CALLS or impromptu/unscheduled visits, please.
Fabio Trabocchi Restaurants, by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi, is thrilled to announce that will be expanding our celebrated and award-winning restaurant, Sfoglina Pasta House, into Rosslyn (Arlington), Virginia.Sfoglina Rosslyn will be featuring the same upscale casual Italian dining (full homemade pasta menu) and full wine and cocktail list, as our current acclaimed Sfoglina Pasta House restaurants located in Washington, D.C.BenefitsBe a part of an award-winning restaurant group which continues to growCompetitive PayCompany sponsored health care plan and optional vision/dental coverage after 60 days of full timeExcellent training & development opportunitiesEmployee MealsReferral BonusesQualificationsMinimum of 2-3 years of relevant culinary experience in a fine dining or upscale restaurant/luxury hotel preferredStrong line level experience, ability to work all stations effectively Excellent emotional self-awareness under pressureMust demonstrate leadership skills, be a team-player and work well with others Must be able to work in a standing position for long periods of timePrevious experience with Italian restaurants a plusFull time flexibility and availability to workProfessional appearance and grooming standards appropriate for a premier fine dining restaurantHow To ApplyAll interested candidates who meet the above qualifications are encouraged to reply to this posting with a copy of your resume.To learn more about our restaurants, please visit: or the Guest, Work as a Team, and Act Like an OwnervPQshEcEiE
Sep 15, 2019
Full time
Fabio Trabocchi Restaurants, by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi, is thrilled to announce that will be expanding our celebrated and award-winning restaurant, Sfoglina Pasta House, into Rosslyn (Arlington), Virginia.Sfoglina Rosslyn will be featuring the same upscale casual Italian dining (full homemade pasta menu) and full wine and cocktail list, as our current acclaimed Sfoglina Pasta House restaurants located in Washington, D.C.BenefitsBe a part of an award-winning restaurant group which continues to growCompetitive PayCompany sponsored health care plan and optional vision/dental coverage after 60 days of full timeExcellent training & development opportunitiesEmployee MealsReferral BonusesQualificationsMinimum of 2-3 years of relevant culinary experience in a fine dining or upscale restaurant/luxury hotel preferredStrong line level experience, ability to work all stations effectively Excellent emotional self-awareness under pressureMust demonstrate leadership skills, be a team-player and work well with others Must be able to work in a standing position for long periods of timePrevious experience with Italian restaurants a plusFull time flexibility and availability to workProfessional appearance and grooming standards appropriate for a premier fine dining restaurantHow To ApplyAll interested candidates who meet the above qualifications are encouraged to reply to this posting with a copy of your resume.To learn more about our restaurants, please visit: or the Guest, Work as a Team, and Act Like an OwnervPQshEcEiE
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Requirements: Dig Inn
Sep 15, 2019
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Requirements: Dig Inn
SOUS CHEF Job DetailsLevel ExperiencedJob Location Santa Rosa Facility - Santa Rosa, CAPosition Type Full TimeEducation Level High SchoolTravel Percentage NegligibleJob Shift SwingJob Category Restaurant - Food ServiceDescription Friends House is now accepting applications for a self-motivated candidate interested in fulfilling our full-time Sous Chef position and being a part of our dynamic dietary team! Our dietary department is composed of individuals who are passionate about taking care of each other's needs as well as the needs of the residents we are here to serve. Do you consider yourself to be accountable, responsible, dependable, and punctual with a willingness to learn? In the absence of the Director of Dining Services, the Sous Chef will assume responsibility for kitchen production staff at Friends House. To work closely with the Director of Dining Services to assure that proper planning is in place for Dining Department meals and any Catered events. To delegate specific duties to each staff member to ensure that all items needed for meals or events are ready at the time needed and that everyone is working in the most efficient way possible. Our ideal candidate is someone who is interested in the aspects of nutrition and diet therapy. Qualifications Hours: This professional non-exempt position is full-time, requiring a minimum average of forty (40) hours per week. Work hours shall remain flexible to meet the needs of the facility, its staff and operations. Occasional overtime as required. Knowledge: Three to five years cooking experience, at least one of them as a Sous Chef, preferably in a high production kitchen with quality standards in preparation and presentation. Understands roasting, sautéing, and braising techniques. Understands basic baking techniques.(E) Independent Judgment: Work requires decision making skills involving the analysis of the facts of a situation and the determination of what actions should be taken within the limits of standard procedures.(E) Works with minimal supervision. Relations with Others: Job role requires regular interaction with staff and/or residents. Requires courtesy and basic tact to maintain positive relationships. Working Conditions: Moderate to heavy physical conditions. Involves heavy lifting and carrying of over 50 lbs.(E) On feet most of the time.(E) Involves walking, bending, twisting, stooping, kneeling, crouching, reaching and handling.(E) Pushing and pulling of carts and racks.(E) Overhead and circular repetitive motion.(E) Some exposure to uncomfortable temperatures or odors.(E) Impact of Actions: Involved with inventory control and making decisions which affect operating functions. Errors or discrepancies are significant in terms of meal planning. Supervisory Responsibility: Responsible for the day-to-day direction of the meal/event staff.
Sep 15, 2019
Full time
SOUS CHEF Job DetailsLevel ExperiencedJob Location Santa Rosa Facility - Santa Rosa, CAPosition Type Full TimeEducation Level High SchoolTravel Percentage NegligibleJob Shift SwingJob Category Restaurant - Food ServiceDescription Friends House is now accepting applications for a self-motivated candidate interested in fulfilling our full-time Sous Chef position and being a part of our dynamic dietary team! Our dietary department is composed of individuals who are passionate about taking care of each other's needs as well as the needs of the residents we are here to serve. Do you consider yourself to be accountable, responsible, dependable, and punctual with a willingness to learn? In the absence of the Director of Dining Services, the Sous Chef will assume responsibility for kitchen production staff at Friends House. To work closely with the Director of Dining Services to assure that proper planning is in place for Dining Department meals and any Catered events. To delegate specific duties to each staff member to ensure that all items needed for meals or events are ready at the time needed and that everyone is working in the most efficient way possible. Our ideal candidate is someone who is interested in the aspects of nutrition and diet therapy. Qualifications Hours: This professional non-exempt position is full-time, requiring a minimum average of forty (40) hours per week. Work hours shall remain flexible to meet the needs of the facility, its staff and operations. Occasional overtime as required. Knowledge: Three to five years cooking experience, at least one of them as a Sous Chef, preferably in a high production kitchen with quality standards in preparation and presentation. Understands roasting, sautéing, and braising techniques. Understands basic baking techniques.(E) Independent Judgment: Work requires decision making skills involving the analysis of the facts of a situation and the determination of what actions should be taken within the limits of standard procedures.(E) Works with minimal supervision. Relations with Others: Job role requires regular interaction with staff and/or residents. Requires courtesy and basic tact to maintain positive relationships. Working Conditions: Moderate to heavy physical conditions. Involves heavy lifting and carrying of over 50 lbs.(E) On feet most of the time.(E) Involves walking, bending, twisting, stooping, kneeling, crouching, reaching and handling.(E) Pushing and pulling of carts and racks.(E) Overhead and circular repetitive motion.(E) Some exposure to uncomfortable temperatures or odors.(E) Impact of Actions: Involved with inventory control and making decisions which affect operating functions. Errors or discrepancies are significant in terms of meal planning. Supervisory Responsibility: Responsible for the day-to-day direction of the meal/event staff.
This fine-dining concept is hiring experienced EXECUTIVE SOUS CHEFS AND SOUS CHEFS with strong work ethic to help set and maintain the highest standards of cuisine and professionalism.Responsibilities Include But Are Not Limited ToManaging and mentoring all Chefs, Sous Chefs and portersSourcing ordering and receiving the highest quality ingredients.Developing, teaching, and maintaining all recipes and techniques.Organizing a large team and holding each chef accountable for their responsibilities.Overseeing and maintaining a smooth professional service.Maintaining all kitchen equipment and following up for any repairs needed.Maintaining high standards of cleanliness and organization.Overseeing scheduling and inventory to work within a set budget.
Sep 15, 2019
Full time
This fine-dining concept is hiring experienced EXECUTIVE SOUS CHEFS AND SOUS CHEFS with strong work ethic to help set and maintain the highest standards of cuisine and professionalism.Responsibilities Include But Are Not Limited ToManaging and mentoring all Chefs, Sous Chefs and portersSourcing ordering and receiving the highest quality ingredients.Developing, teaching, and maintaining all recipes and techniques.Organizing a large team and holding each chef accountable for their responsibilities.Overseeing and maintaining a smooth professional service.Maintaining all kitchen equipment and following up for any repairs needed.Maintaining high standards of cleanliness and organization.Overseeing scheduling and inventory to work within a set budget.
MCMENAMINS is now hiring a Sous Chef for our historic Anderson School location in Bothell, WA. We are local, family-owned and operated, with 50+ locations in Oregon & Washington (and growing!). We emphasize community, art, history, music, food, drink and fun. McMenamins has both seasonal, as well as long-term career opportunities! This is FT, salaried, benefit eligible position$500.00 signing bonus after 90 days of successful employment Qualified applicants should have: •A strong culinary background and shares our passion for food, wine, and local/organic ingredients. • Amazing leadership skills •An ability to effectively manage a busy kitchen and diverse workforce. Candidates with previous experience in high volume kitchens, experience in menu and recipe development, and a flexible work schedule, to include evenings, weekends and holidays, will be given immediate consideration. Benefits We Offer • Competitive pay •Perks and employee discounts from date of hire (such as meal credits, merchandise discounts, hotel room discounts) and more… •Many career path opportunities •Full benefit package and 401K retirement with company match •Paid vacation •Belief in a work/life balance •Be part of a fun team and positive work environment Community •Resurrection of historic buildings and properties in large and small Northwest communities •Giving back financially to local schools & non-profits near each location •Helping other local businesses grow with collaborative products • Our Pubs and Properties are places for all -- to gather, relax, converse, and create a strong foundation for the fabric that makes up a neighborhood We offer excellent opportunities for growth and an excellent benefits package, including medical, dental, chiro, vision, PTO, and 401k to eligible employees after eligibility requirements are met. Stop by the Anderson School to fill out an application on Bothell Way NE, Bothell, WA or apply on line 24/7 at
Sep 15, 2019
Full time
MCMENAMINS is now hiring a Sous Chef for our historic Anderson School location in Bothell, WA. We are local, family-owned and operated, with 50+ locations in Oregon & Washington (and growing!). We emphasize community, art, history, music, food, drink and fun. McMenamins has both seasonal, as well as long-term career opportunities! This is FT, salaried, benefit eligible position$500.00 signing bonus after 90 days of successful employment Qualified applicants should have: •A strong culinary background and shares our passion for food, wine, and local/organic ingredients. • Amazing leadership skills •An ability to effectively manage a busy kitchen and diverse workforce. Candidates with previous experience in high volume kitchens, experience in menu and recipe development, and a flexible work schedule, to include evenings, weekends and holidays, will be given immediate consideration. Benefits We Offer • Competitive pay •Perks and employee discounts from date of hire (such as meal credits, merchandise discounts, hotel room discounts) and more… •Many career path opportunities •Full benefit package and 401K retirement with company match •Paid vacation •Belief in a work/life balance •Be part of a fun team and positive work environment Community •Resurrection of historic buildings and properties in large and small Northwest communities •Giving back financially to local schools & non-profits near each location •Helping other local businesses grow with collaborative products • Our Pubs and Properties are places for all -- to gather, relax, converse, and create a strong foundation for the fabric that makes up a neighborhood We offer excellent opportunities for growth and an excellent benefits package, including medical, dental, chiro, vision, PTO, and 401k to eligible employees after eligibility requirements are met. Stop by the Anderson School to fill out an application on Bothell Way NE, Bothell, WA or apply on line 24/7 at
Fabio Trabocchi Restaurants by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi are now accepting applications for our Jr. Sous Chef opportunity within two of our award-winning and celebrated restaurants: Sfoglina Pasta House and our Spanish-seafood restaurant, Del Mar.Sfoglina (pronounced "sfoal-yee-nah") is named for the female artisans and Italian cultural icons that carry on the tradition of rolling sheets of pasta by hand with a rolling pin, a technique passed through the generations.Del Mar featuring authentic seafood fare and flavors from the coasts of Spain, the robust menu includes tapas, raw bar, charcoal grilled fish, seafood stews, and a variety of rice dishes.We are seeking an experienced and confident person who understands the standards of world class service and hospitality and would like to be a part of a growing restaurant group while working among some of the city's best hospitality and culinary professionals. If this sounds like you, we would love to meet you!Benefits Offered Be a part of an award-winning restaurant group which continues to expand Company sponsored health care plan and optional vision/dental coverage after 60 days of full time Competitive Pay Top Rated Earnings Excellent Training & Development Opportunities Complimentary Employee Meals Referral Bonuses Qualifications Minimum of 2-3 years of relevant culinary experience in an upscale fine dining restaurant, exp. with high volume a plus Extensive prep experience (veg, cold sauces and dressings and simple stocks), ability to multi-task and oversee a team of 1-3 cooks (specifically needed for Sfoglina Van Ness) Extensive line experience with the ability to work ALL stations effectively (specifically needed for Del Mar) Must be a team-player and work well with others Must be able to work in a standing position for long periods of time Previous experience with Italian or Spanish restaurants a plus Full time flexibility and availability to work How To ApplyAll interested candidates who meet the above qualifications are encouraged to reply to this posting with a copy of your resume.To learn more about our restaurants, please visit: or , our company video can also be found on YouTube by searching: Join our Journey at Fabio Trabocchi Restaurants or by clicking here.COMPANY CULTURE: Thinks like a guest. Works as a team. Acts like an owner.cwcNJIfjjf
Sep 15, 2019
Full time
Fabio Trabocchi Restaurants by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi are now accepting applications for our Jr. Sous Chef opportunity within two of our award-winning and celebrated restaurants: Sfoglina Pasta House and our Spanish-seafood restaurant, Del Mar.Sfoglina (pronounced "sfoal-yee-nah") is named for the female artisans and Italian cultural icons that carry on the tradition of rolling sheets of pasta by hand with a rolling pin, a technique passed through the generations.Del Mar featuring authentic seafood fare and flavors from the coasts of Spain, the robust menu includes tapas, raw bar, charcoal grilled fish, seafood stews, and a variety of rice dishes.We are seeking an experienced and confident person who understands the standards of world class service and hospitality and would like to be a part of a growing restaurant group while working among some of the city's best hospitality and culinary professionals. If this sounds like you, we would love to meet you!Benefits Offered Be a part of an award-winning restaurant group which continues to expand Company sponsored health care plan and optional vision/dental coverage after 60 days of full time Competitive Pay Top Rated Earnings Excellent Training & Development Opportunities Complimentary Employee Meals Referral Bonuses Qualifications Minimum of 2-3 years of relevant culinary experience in an upscale fine dining restaurant, exp. with high volume a plus Extensive prep experience (veg, cold sauces and dressings and simple stocks), ability to multi-task and oversee a team of 1-3 cooks (specifically needed for Sfoglina Van Ness) Extensive line experience with the ability to work ALL stations effectively (specifically needed for Del Mar) Must be a team-player and work well with others Must be able to work in a standing position for long periods of time Previous experience with Italian or Spanish restaurants a plus Full time flexibility and availability to work How To ApplyAll interested candidates who meet the above qualifications are encouraged to reply to this posting with a copy of your resume.To learn more about our restaurants, please visit: or , our company video can also be found on YouTube by searching: Join our Journey at Fabio Trabocchi Restaurants or by clicking here.COMPANY CULTURE: Thinks like a guest. Works as a team. Acts like an owner.cwcNJIfjjf
GIBSON ISLAND CLUBJOB SUMMARYSEND RESUMES TO: Executive Sous Chef at Gibson Island Club will have broad and deep experience in planning and preparing fine dining cuisine for members and their guests. Venues include a la carte dining, weddings, banquets, large private parties, luncheons, theme dinners, Chef Tastings, and picnic functions. Solid cooking techniques and standards are expected from the candidate filling this position. Reporting to the Executive Chef, the Sous Chef will take a proactive leadership role in one of two newly built commercial kitchens in the Clubhouse, overseeing food preparation, plating, and training of other cooks and kitchen prep staff. The Sous Chef is required to manage the culinary services of the Club in the absence of the Executive Chef and participate in administrative functions such as inventory, ordering, and staffing support. This position will interface with food and beverage suppliers and front of the house management to plan and support dining needs of members and to prepare for special events. Effective managerial and communication skills are necessary to ensure the kitchen staff team is prepared for their role in delivering an exceptional fine dining experience for Club members. Duties and Responsibilities:• Quick learner with ability to consistently follow recipes, repeat tasks correctly, and follow plating standards with minimal guidance• Effective banquet preparation and execution• Ability to work on multiple stations to prepare hot and cold food items and desserts • Train staff on cooking techniques, standards, and methods such as sauce making, meat and fish fabrication, soup and stock production, and preparation for daily service• Provide a safe and clean kitchen environment for all staff Requirements and Competencies:• Leadership abilities to proactively get work done without being asked• Is able to efficiently and effectively produce work product with minimal waste and in a timely fashion• Must be able to demonstrate basic and advanced kitchen cooking skills and technical competencies • Will have solid and efficient work skills performing the following duties with minimal guidance:- preparation of soups and sauces- de-boning chicken; cutting whole filets and a variety of fish into proper portions- grilling to customer expectations- preparing appetizers, starches, vegetables, salads, and other side dishes• Ability to problem solve and make effective adjustments to recipes, work methods, and cooking techniques when needed• Demonstrate effective team building and support skills to help co-workers whenever needed, serving as a "go-to" resource• Demonstrate effective communication skills to maintain a positive professional demeanor at all times and to remain calm and level-headed during the rush• Ambition to learn and grow professional career in Club environment• Creativity to recommend new menu specials and banquet offerings• Sincere passion about cooking, people, and being of service to others Qualifications:• Minimum of two+ years hospitality food and beverage preparation that includes management experience• Prefers some work experience that includes Club environment and/or food service at a hotel offering fine dining and large catered events• Will have basic working knowledge of inventory, purchasing, scheduling employees, food storage, and food safety• Associates Degree or formal education/classes in Culinary Arts preferred• Professional Certifications a plus• Ability to multi-task in fast-paced environment• Ability to reach, bend, stoop and frequently lift up to 35+ pounds• Be able to work in standing position for long periods of time• Must be able to pass background check and drug testing Compensation, Benefits, and Hours:• Competitive salary commensurate with experience, education, skills, and training• Benefits: Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, holiday bonus, life insurance/accidental death benefit, ACF education and membership, and family meals.• Due to the nature of a Club hospitality environment, this full-time salaried position requires working 30-40+ hours per week depending upon the season. During late spring, summer, and early fall seasons, the position is required to work up to 40/40+ hours per week. During fall and winter months, a full-time status of 30 hours will be maintained. OverviewGibson Island is a place of natural beauty surrounded by waters of the Chesapeake Bay and Magothy River in Anne Arundel County, Maryland. The Island is home to over 190 resident families living in a gated community with a nine-hole golf course and a brand new Clubhouse. Other Island amenities include a nine-hole golf course, overnight cottage accommodations, and a full service marina with yacht yard provisions. The Gibson Island Club is a hub of sporting and social activities that include a swimming pool, croquet courts, tennis courts, first class summer camp programs, a skeet range, and beach/picnic area. Dining services offer members and their guests a spectacular view of the Chesapeake Bay. EEO
Sep 15, 2019
Full time
GIBSON ISLAND CLUBJOB SUMMARYSEND RESUMES TO: Executive Sous Chef at Gibson Island Club will have broad and deep experience in planning and preparing fine dining cuisine for members and their guests. Venues include a la carte dining, weddings, banquets, large private parties, luncheons, theme dinners, Chef Tastings, and picnic functions. Solid cooking techniques and standards are expected from the candidate filling this position. Reporting to the Executive Chef, the Sous Chef will take a proactive leadership role in one of two newly built commercial kitchens in the Clubhouse, overseeing food preparation, plating, and training of other cooks and kitchen prep staff. The Sous Chef is required to manage the culinary services of the Club in the absence of the Executive Chef and participate in administrative functions such as inventory, ordering, and staffing support. This position will interface with food and beverage suppliers and front of the house management to plan and support dining needs of members and to prepare for special events. Effective managerial and communication skills are necessary to ensure the kitchen staff team is prepared for their role in delivering an exceptional fine dining experience for Club members. Duties and Responsibilities:• Quick learner with ability to consistently follow recipes, repeat tasks correctly, and follow plating standards with minimal guidance• Effective banquet preparation and execution• Ability to work on multiple stations to prepare hot and cold food items and desserts • Train staff on cooking techniques, standards, and methods such as sauce making, meat and fish fabrication, soup and stock production, and preparation for daily service• Provide a safe and clean kitchen environment for all staff Requirements and Competencies:• Leadership abilities to proactively get work done without being asked• Is able to efficiently and effectively produce work product with minimal waste and in a timely fashion• Must be able to demonstrate basic and advanced kitchen cooking skills and technical competencies • Will have solid and efficient work skills performing the following duties with minimal guidance:- preparation of soups and sauces- de-boning chicken; cutting whole filets and a variety of fish into proper portions- grilling to customer expectations- preparing appetizers, starches, vegetables, salads, and other side dishes• Ability to problem solve and make effective adjustments to recipes, work methods, and cooking techniques when needed• Demonstrate effective team building and support skills to help co-workers whenever needed, serving as a "go-to" resource• Demonstrate effective communication skills to maintain a positive professional demeanor at all times and to remain calm and level-headed during the rush• Ambition to learn and grow professional career in Club environment• Creativity to recommend new menu specials and banquet offerings• Sincere passion about cooking, people, and being of service to others Qualifications:• Minimum of two+ years hospitality food and beverage preparation that includes management experience• Prefers some work experience that includes Club environment and/or food service at a hotel offering fine dining and large catered events• Will have basic working knowledge of inventory, purchasing, scheduling employees, food storage, and food safety• Associates Degree or formal education/classes in Culinary Arts preferred• Professional Certifications a plus• Ability to multi-task in fast-paced environment• Ability to reach, bend, stoop and frequently lift up to 35+ pounds• Be able to work in standing position for long periods of time• Must be able to pass background check and drug testing Compensation, Benefits, and Hours:• Competitive salary commensurate with experience, education, skills, and training• Benefits: Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, holiday bonus, life insurance/accidental death benefit, ACF education and membership, and family meals.• Due to the nature of a Club hospitality environment, this full-time salaried position requires working 30-40+ hours per week depending upon the season. During late spring, summer, and early fall seasons, the position is required to work up to 40/40+ hours per week. During fall and winter months, a full-time status of 30 hours will be maintained. OverviewGibson Island is a place of natural beauty surrounded by waters of the Chesapeake Bay and Magothy River in Anne Arundel County, Maryland. The Island is home to over 190 resident families living in a gated community with a nine-hole golf course and a brand new Clubhouse. Other Island amenities include a nine-hole golf course, overnight cottage accommodations, and a full service marina with yacht yard provisions. The Gibson Island Club is a hub of sporting and social activities that include a swimming pool, croquet courts, tennis courts, first class summer camp programs, a skeet range, and beach/picnic area. Dining services offer members and their guests a spectacular view of the Chesapeake Bay. EEO
One of the most popular restaurants in Erie is seeking a skilled Executive Sous Chef / Kitchen Manager who wants to join a Great Concept, Grow their Career, and Have Fun at Work with one of the leading concepts in the city doing high volume. This exciting opportunity for the right Executive Sous Chef / Kitchen Manager offers great training, great compensation & benefits, and much more in a beautiful restaurant environment.RequirementsIf you meet the requirements and have a Passion for the Industry and Love to Please the Guest, we will provide a Package that includes the followingSuccessful Executive Sous Chef / Kitchen Manager Candidates will have 2+ years of Executive Sous Chef / Kitchen Manager Experience in Full-Service Restaurants Leading Teams, Delivering Memorable Service, and the ability to Drive Profits. Experience with higher end concepts preferred.Up to $55K base salary, plus great bonus structure 401K with company contribution Medical, dental, and vision insurance Paid time off Short and Long-term disability Comprehensive Training Programs Life insuranceGreat Career Opportunities People first company culture Promote from within philosophyALL INQUIRIES 100% CONFIDENTIALResourceOne and its Recruiters have been leaders in the recruiting industry for decades and we operate at NO COST to the candidates we represent. Our clients pay us to help find great talent for their management hiring needs nationwide. We focus on your needs and present real job openings for our clients to you that are often times not advertised anywhere else.
Sep 15, 2019
Full time
One of the most popular restaurants in Erie is seeking a skilled Executive Sous Chef / Kitchen Manager who wants to join a Great Concept, Grow their Career, and Have Fun at Work with one of the leading concepts in the city doing high volume. This exciting opportunity for the right Executive Sous Chef / Kitchen Manager offers great training, great compensation & benefits, and much more in a beautiful restaurant environment.RequirementsIf you meet the requirements and have a Passion for the Industry and Love to Please the Guest, we will provide a Package that includes the followingSuccessful Executive Sous Chef / Kitchen Manager Candidates will have 2+ years of Executive Sous Chef / Kitchen Manager Experience in Full-Service Restaurants Leading Teams, Delivering Memorable Service, and the ability to Drive Profits. Experience with higher end concepts preferred.Up to $55K base salary, plus great bonus structure 401K with company contribution Medical, dental, and vision insurance Paid time off Short and Long-term disability Comprehensive Training Programs Life insuranceGreat Career Opportunities People first company culture Promote from within philosophyALL INQUIRIES 100% CONFIDENTIALResourceOne and its Recruiters have been leaders in the recruiting industry for decades and we operate at NO COST to the candidates we represent. Our clients pay us to help find great talent for their management hiring needs nationwide. We focus on your needs and present real job openings for our clients to you that are often times not advertised anywhere else.
United States Naval Academy (Non Appropriated Fund)
Annapolis, MD, USA
JOB TITLE Cook (Sous Chef) JOB ANNOUNCEMENT NUMBER 19-129 SERIES & GRADE NF-1101-03 OPENING DATE September 12, 2019 CLOSING DATE September 26, 2019 POSITION INFORMATION Full Time (40 Hours per Week, Benefited) PAY RANGE $14.45 - $22.00 LOCATION Naval Academy Business Services Division AREA OF CONSIDERATION All Qualified Persons RELOCATION EXPENSES None JOB SUMMARYThis position is located in the U.S. Naval Academy's Business Services Division (NABSD), Naval Academy Club. The incumbent will function in the position of preparing food items required for all banquet events, including breakfast, luncheons, dinners and special parties. DUTIES AND RESPONSIBILITIESCollects food and beverage products and small wares required for item preparationOperates food production equipment according to manufacturer's instructionsCarefully follows standard recipes while preparing assigned items for banquet serviceHandles leftover food items as instructed by banquet chefReturns soiled food preparation utensils and small wares to the proper areasCleans banquet preparation and serving equipment and assigned work station areasConsistently uses safe and sanitary food handling practices including those related to personal hygieneCarves food on buffet lineKeeps walk-ins clean and organizedAssists cooks in their tasksPrepares meats and seafood for line orders and special functionsPrepares all sauces, stocks, and soupsEnsures storage room is neat and that all products are stored properlyEnsures food products are used on a timely basisActs as supervisor of kitchen personal in absence of executive chefMaintains security and safe in work areasRequisitions supplies needed to produce items on menuAdheres to state and local health and safety regulationsAssists wit5h preparation of other food products on serving line as neededSets up plating line for banquets and assists with plating dutiesAttends staff meetingsPerforms other appropriate tasks as assigned by the banquet chef QUALIFICATIONS AND REQUIREMENTSApplicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs). As an addendum to your application, attach the Fillable KSA form relating your qualifications to the specific requirements (KSAs) of this position.KNOWLEDGE, SKILLS, and ABILITIES (KSAs) *must be included on the Fillable KSA form in the Application Packet.The Knowledge, Skills, and Abilities (KSAs) necessary for this position are as follows:1. Three years of experience as a Sous Chef2. Three years of experience as a kitchen supervisor3. Experience in operating, breaking down, and cleaning electrical equipment in a restaurant environment, such as: Grills, fryers, and ovens. EMPLOYMENT PREFERENCESExplanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application and request form:· Military Spouse: most current military member's PCS orders, submit spousal request form and write SPOUSAL PREFERENCE on front page of the application· Veteran: Page four (4) of the DD-214· Involuntary Separated Military Members and Dependents: page four (4) of the DD-214 or copy of DD-1173 and write "IVS" on front page of the application. IVS preference is approved only if discharge/reentry code matches eligibility list. APPLICATION INSTRUCTIONSTo be considered for this position, a complete application packet must be submitted which includes: OF 612, Supplement to the OF 612, and the Fillable KSA Form. These forms can be found on the Naval Academy Business Services (NABSD) Website: Applicants may email , fax , hand carry (Call , x2882 or x2883 to make arrangements for delivery), or mail applications to:NAF Human ResourcesHalligan Hall181 Wainwright RoadAnnapolis, MD 21402 Note: Failure to provide the required information may result in you losing consideration for the position and your elimination from the selection process. Please be advised that application received after the closing date listed above will not be considered. Applications and resumes will not be returned to the applicant. Some positions have special requirements. In these cases selection is tentative pending satisfactory completion of these requirements. Applicants may be required to provide proof of education, etc. All selections are contingent on obtaining satisfactory employment reference checks. We are an E-verify participant.Please be informed that applicants will be required to submit a federal government background check. As a condition of employment, the selectee will be required to participate in direct deposit/electronic fund transfer as specified in the negotiated agreement. Occupants of this position must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct. The Department of the Navy is an Equal Employment Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, set, national origin, age, disability, marital status, political affiliation, sexual orientation, or any other non-merit factor.
Sep 15, 2019
Full time
JOB TITLE Cook (Sous Chef) JOB ANNOUNCEMENT NUMBER 19-129 SERIES & GRADE NF-1101-03 OPENING DATE September 12, 2019 CLOSING DATE September 26, 2019 POSITION INFORMATION Full Time (40 Hours per Week, Benefited) PAY RANGE $14.45 - $22.00 LOCATION Naval Academy Business Services Division AREA OF CONSIDERATION All Qualified Persons RELOCATION EXPENSES None JOB SUMMARYThis position is located in the U.S. Naval Academy's Business Services Division (NABSD), Naval Academy Club. The incumbent will function in the position of preparing food items required for all banquet events, including breakfast, luncheons, dinners and special parties. DUTIES AND RESPONSIBILITIESCollects food and beverage products and small wares required for item preparationOperates food production equipment according to manufacturer's instructionsCarefully follows standard recipes while preparing assigned items for banquet serviceHandles leftover food items as instructed by banquet chefReturns soiled food preparation utensils and small wares to the proper areasCleans banquet preparation and serving equipment and assigned work station areasConsistently uses safe and sanitary food handling practices including those related to personal hygieneCarves food on buffet lineKeeps walk-ins clean and organizedAssists cooks in their tasksPrepares meats and seafood for line orders and special functionsPrepares all sauces, stocks, and soupsEnsures storage room is neat and that all products are stored properlyEnsures food products are used on a timely basisActs as supervisor of kitchen personal in absence of executive chefMaintains security and safe in work areasRequisitions supplies needed to produce items on menuAdheres to state and local health and safety regulationsAssists wit5h preparation of other food products on serving line as neededSets up plating line for banquets and assists with plating dutiesAttends staff meetingsPerforms other appropriate tasks as assigned by the banquet chef QUALIFICATIONS AND REQUIREMENTSApplicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs). As an addendum to your application, attach the Fillable KSA form relating your qualifications to the specific requirements (KSAs) of this position.KNOWLEDGE, SKILLS, and ABILITIES (KSAs) *must be included on the Fillable KSA form in the Application Packet.The Knowledge, Skills, and Abilities (KSAs) necessary for this position are as follows:1. Three years of experience as a Sous Chef2. Three years of experience as a kitchen supervisor3. Experience in operating, breaking down, and cleaning electrical equipment in a restaurant environment, such as: Grills, fryers, and ovens. EMPLOYMENT PREFERENCESExplanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application and request form:· Military Spouse: most current military member's PCS orders, submit spousal request form and write SPOUSAL PREFERENCE on front page of the application· Veteran: Page four (4) of the DD-214· Involuntary Separated Military Members and Dependents: page four (4) of the DD-214 or copy of DD-1173 and write "IVS" on front page of the application. IVS preference is approved only if discharge/reentry code matches eligibility list. APPLICATION INSTRUCTIONSTo be considered for this position, a complete application packet must be submitted which includes: OF 612, Supplement to the OF 612, and the Fillable KSA Form. These forms can be found on the Naval Academy Business Services (NABSD) Website: Applicants may email , fax , hand carry (Call , x2882 or x2883 to make arrangements for delivery), or mail applications to:NAF Human ResourcesHalligan Hall181 Wainwright RoadAnnapolis, MD 21402 Note: Failure to provide the required information may result in you losing consideration for the position and your elimination from the selection process. Please be advised that application received after the closing date listed above will not be considered. Applications and resumes will not be returned to the applicant. Some positions have special requirements. In these cases selection is tentative pending satisfactory completion of these requirements. Applicants may be required to provide proof of education, etc. All selections are contingent on obtaining satisfactory employment reference checks. We are an E-verify participant.Please be informed that applicants will be required to submit a federal government background check. As a condition of employment, the selectee will be required to participate in direct deposit/electronic fund transfer as specified in the negotiated agreement. Occupants of this position must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct. The Department of the Navy is an Equal Employment Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, set, national origin, age, disability, marital status, political affiliation, sexual orientation, or any other non-merit factor.
Job DescriptionThe Sous Chef is the second-in-command in the kitchen. TheSous chef manages the kitchen and trains new staff. This position also allowsfor culinary creativity. The Sous Chef manages food presentations, relayrecipes and instructions from the executive chef, and maintain an optimallevel of efficiency of the staff. They apply their skills to the food, trainingnew cooks on how to perfect a dish or recipe, and creating delicious meals forclients. Job Responsibilities Food and Production ResponsibilitiesManage theproduction of menu items, following company standards and recipesOversee thepreparation, quality, and presentation standards of all menu itemsAssist theExecutive Chef in maintaining organized, daily prep sheets for each cookAttend events asa culinary manager working off site for grill outs, chef stations, strollingstations, buffets, family style and plated dinnersConduct allclient tastings and document recipes, presentation, and other relevantinformation to ensure consistencyManage thepresentation design and creativity of all items producedAssist sales teamwith menu choices and pricingEnsure theimplementation and strategies of the Executive Chef's goals and vision Management ResponsibilitiesMaintain foodcosts and labor cost within budgetary constraintsParticipate inthe menu development and recipe standardization of menu itemsTrain newculinary talent in order to reach high standardsOversee uniforms,hygiene, grooming and personal hygiene of the kitchen teamManage hygieneand food safety standards in all stages of food preparation, starting with theingredients and ending with the finished dishOversee that thekitchen equipment is in good conditions and signal any malfunction before itaffects productionManage kitchenstaff, including providing necessary direction, training, and disciplineEnsure that thekitchen operates efficiently, effectively, and professionally, in accordancewith high quality standardsTemporarilyassume the role of the Executive Chef as neededAttend regularcompany meetings Purchasing ResponsibilitiesAssist theExecutive Chef in the identification of the most appropriate supplier for thedesignated product, determine availability, perform comparative pricing andnegotiate pricing, confirm quality of products and establish deliveryrequirements/timelinesWork with theExecutive Chef to determine purchasing needs and requirements creating standardparsAssist in the developmentand implementation strategies for purchasing aligned with the company's foodand kitchen disposable objectivesEnsure that allproducts are received in correct unit count and conditionReview ordersagainst the kitchen production sheets and ensure orders are accurate, concise,and will arrive at the appropriate timePerform monthlyinventories, spot counts, and periodic reconciliation; research any variancesfor review and update CatereaseMaintain parlevels of food inventories; complete requisition for additional supplies asappropriateWork with theExecutive Chef on the operation of the purchasing for the kitchen; trainkitchen employees on proper receiving and storage methodsKeep storageareas clean and organized per the existing standardsIdentify andresolve all issues related to product quality, pricing, delivery, utilization,and loss.Complete allordering in a timely manner and within budgetProcess orders,check on status of ordered materials, receives materials, provide statusupdates to the Executive ChefUpdate theExecutive Chef and Director of Catering Operations on any new products that maybe more efficient, cost effective, or those that are being obsoletedMaintainsinventory and control databases of all products
Sep 15, 2019
Full time
Job DescriptionThe Sous Chef is the second-in-command in the kitchen. TheSous chef manages the kitchen and trains new staff. This position also allowsfor culinary creativity. The Sous Chef manages food presentations, relayrecipes and instructions from the executive chef, and maintain an optimallevel of efficiency of the staff. They apply their skills to the food, trainingnew cooks on how to perfect a dish or recipe, and creating delicious meals forclients. Job Responsibilities Food and Production ResponsibilitiesManage theproduction of menu items, following company standards and recipesOversee thepreparation, quality, and presentation standards of all menu itemsAssist theExecutive Chef in maintaining organized, daily prep sheets for each cookAttend events asa culinary manager working off site for grill outs, chef stations, strollingstations, buffets, family style and plated dinnersConduct allclient tastings and document recipes, presentation, and other relevantinformation to ensure consistencyManage thepresentation design and creativity of all items producedAssist sales teamwith menu choices and pricingEnsure theimplementation and strategies of the Executive Chef's goals and vision Management ResponsibilitiesMaintain foodcosts and labor cost within budgetary constraintsParticipate inthe menu development and recipe standardization of menu itemsTrain newculinary talent in order to reach high standardsOversee uniforms,hygiene, grooming and personal hygiene of the kitchen teamManage hygieneand food safety standards in all stages of food preparation, starting with theingredients and ending with the finished dishOversee that thekitchen equipment is in good conditions and signal any malfunction before itaffects productionManage kitchenstaff, including providing necessary direction, training, and disciplineEnsure that thekitchen operates efficiently, effectively, and professionally, in accordancewith high quality standardsTemporarilyassume the role of the Executive Chef as neededAttend regularcompany meetings Purchasing ResponsibilitiesAssist theExecutive Chef in the identification of the most appropriate supplier for thedesignated product, determine availability, perform comparative pricing andnegotiate pricing, confirm quality of products and establish deliveryrequirements/timelinesWork with theExecutive Chef to determine purchasing needs and requirements creating standardparsAssist in the developmentand implementation strategies for purchasing aligned with the company's foodand kitchen disposable objectivesEnsure that allproducts are received in correct unit count and conditionReview ordersagainst the kitchen production sheets and ensure orders are accurate, concise,and will arrive at the appropriate timePerform monthlyinventories, spot counts, and periodic reconciliation; research any variancesfor review and update CatereaseMaintain parlevels of food inventories; complete requisition for additional supplies asappropriateWork with theExecutive Chef on the operation of the purchasing for the kitchen; trainkitchen employees on proper receiving and storage methodsKeep storageareas clean and organized per the existing standardsIdentify andresolve all issues related to product quality, pricing, delivery, utilization,and loss.Complete allordering in a timely manner and within budgetProcess orders,check on status of ordered materials, receives materials, provide statusupdates to the Executive ChefUpdate theExecutive Chef and Director of Catering Operations on any new products that maybe more efficient, cost effective, or those that are being obsoletedMaintainsinventory and control databases of all products
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Requirements: Dig Inn
Sep 15, 2019
The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. ??We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system?? You have: A passion for real, good food?? A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits?? Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.?? The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.?? Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we???ve built for a better conversation around sourcing, cooking, and the business of food.?? And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Requirements: Dig Inn
