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Sous Chef Fine Dining Des Moines, IA Our company is in search of a Sous Chef with the ability to keep up with a fast-paced work style. The Sous Chef must be able to stay organized and manage a team of professionals. If this sounds like the Sous Chef career you would like, Apply Today as this dream career will not last long! We cater to everyone and ensure that our guests leave completely satisfied. Our staff is dedicated to delivering the highest quality food and providing a fine dining ambience. Much of our success is attributed to the loyal staff and the exceptional service they provide our guests. We recognize the full worth of our staff and we spend a considerable amount of time to properly train and coach them to be the best! All leading to the brilliance and merit of our restaurant. We pride ourselves on our Genuine Italian Hospitality and are proud of our legendary Pasta, Steak and seafood. Are you interested in being the Sous Chef at our location? Apply t oday, thi s opportunity won't last long! Title of Position: Sous Chef Job Description: It will be the Sous Chefs responsibility to educate and mentor the kitchen staff, keeping them up to speed with all new menu changes and making sure they are being executed to our highest standards. Maintaining proper food safety and sanitation procedures are being met will be an important part of the Sous Chef position with our company and we take them extremely seriously. The right person for this position will also be able to build top line sales and guest count through the delivery of a competitively superior team that will be recruited, trained, and mentored by the Sous Chef. Benefits: Industry Competitive Salary Medical Benefits Paid Vacation Unlimited growth potential Fun Upbeat Environment Qualifications: The Sous Chef should always be able to provide consistent support to the success of the operation Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Sous Chef A solid track record in achieving financial results is a must for the Sous Chef The Sous Chef must be passionate about and thrive on the development and mentoring of others High volume experience of 3+ years' experience as a Sous Chef is a must for this position Apply Now - Sous Chef located in Des Moines, IA If you would like to be considered for this position, email your resume today Salary Range $50-55k

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round Job Type: Full Time Location: Keystone Job Summary The Pastry Sous Chef is a leader for the culinary team at the Keystone Conference Center. Assisting the Executive Pastry Chef and helping supervise all aspects of the bakeshop. Job Responsibilities * Assist in managing all day to day operations of the Keystone Conference Center Bakeshop * Manage banquet functions, Commissary Kitchen Requests, Room Amenity and Wedding/Celebration Cakes * Handle ordering, receiving, scheduling, payroll and other administrative responsibilities * Supervise daily operations of the Bakeshop team to the expectations and standards of the Executive Chef * Manage budget and forecast through controlling expenses and labor * Supervise and provide training/development for line level staff * Create a team atmosphere and lead by example * Assist with the hiring, discipline and retaining of your employees * Handle high volume production - from scratch desserts, decorations, etc. for both plated and buffet meals * Decorate wedding cakes and celebratory desserts * Show creativity in chocolate decorations including molds and specialty items * Handle daily deliveries as needed using a company vehicle * Conduct and lead Wedding Cake tastings Job Requirements * 3 Years of supervisory experience in a Pastry/Bakeshop kitchen * Ability to work a flexible schedule to accomodate group business * Ability to lift up to 50lbs and stand for a long period of time * Must pass a DMV background check to drive company vehicles * Ability to work independently and contribute to a positive, productive work environment * Must demonstrate the ability to communicate in a professional manner * Ability to write and produce specialty request menus We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181309

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish Staff Housing: We are currently in a position to offer Staff Accommodation to the candidate that is successful in their application for this role. If you are invited to interview for this position please feel free to ask for more information about Staff Accommodation and our availability. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Winter Seasonal 2019/2020 Job Type: Full Time Location: Keystone - LaBonte's Smokehouse BBQ Job Summary The best mountain BBQ around! Enjoy house-smoked meats, classic sides, cold beverages, and you can enjoy it all inside our new seating area! Stop by for a mid-day meal, or a break in your day. Pull up an Adirondack chair on our famous snow beach and soak in the Colorado sunshine. A successful candidate will be adaptable, flexible and maintain a positive attitude in the face of challenges, embrace the service culture of Vail Resorts and maintain a sense of cooperation and teamwork with the other outlets in Mountain Dining. Job Responsibilities * Hiring, training, motivating, and retaining team members to consistently meet standards and expectations * Assist with ordering, stocking, rotation of product, inventory, costing, pricing, and general kitchen organization and maintenance * Must be knowledgeable in sanitation standards and able to communicate to employees and co-workers proper standards and directions * Assist with development and implementation of pars, order guides, recipes, checklists, etc. * Opening and closing duties as required * Some outside work may be required Job Requirements Required: * 3 years culinary experience * 1 year culinary supervisory experience * Able to lift up to 40 lbs, full range of motion * Fluent in English, written and spoken * Standard exposure to chemicals, noise, etc. * Position requires an unpaid gondola/chairlift commute * Holidays/weekends/evenings availability * Culinary degree or equivalent experience * Basic computer knowledge * ServSafe Certification or equivalent State Issued Food Handlers Card * Arrive to work prepared and with slip resistant shoes daily Preferred: * Experience in a high volume kitchen * Previous experience cooking with a smoker We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 184793

Posting Date Jan 22, 2020 Job Number Job Category Food and Beverage & Culinary Location Gaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Maintains food handling and sanitation standards. * Ensures all employees have proper supplies, equipment and uniforms. * Performs all duties of Culinary and related kitchen area employees in high demand times. * Oversees production and preparation of culinary items. * Ensures employees keep their work areas clean and sanitary. * Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. * Communicates areas in need of attention to staff and follows up to ensure follow through. * Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. * Assists in determining how food should be presented and creates decorative food displays. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities * Ensures and maintains the productivity level of employees. * Ensures completion of assigned duties. * Coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Handles employee questions and concerns. * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Conducts employee performance appraisal process, giving feedback as needed. * Communicates performance expectations in accordance with job descriptions for each position. * Participates in an on-going employee recognition program. * Monitors employee's progress towards meeting performance expectations. * Conducts training when appropriate. Maintaining Culinary Goals * Follows specific goals and plans to prioritize, organize, and accomplish your work. * Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. * Places orders for appropriate supplies and manages food and supply inventories according to budget. * Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Strives to improve service performance. * Handles guest problems and complaints seeking assistance from supervisor as necessary. * Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Serves as a role model to demonstrate appropriate behaviors. * Analyzes information and evaluating results to choose the best solution and solve problems. * Complies with loss prevention policies and procedures. * Reports malfunctions in department equipment. * Attends and participates in all pertinent meetings. * Encourages and builds mutual trust, respect, and cooperation among team members. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description: University Dining is seeking a Sous Chef to help with supervision and execution of the production, preparation and presentation of foods. Will be responsible for maintaining quality and cost controls through efficient food preparation. Will also schedule, train, supervise and coordinate the work of assigned staff involved in food preparation and service under the direction of the Chef. Duties to include: Participating in and monitoring the preparation and service of foods as instructed and assigned. Actively participating in menu planning and recipe development. Assisting in controlling food inventory by maintaining par inventory levels in the assigned areas. Providing direction, assignments, feedback, coaching and counseling of assigned staff to ensure outcomes are achieved. University of Iowa Dining is committed to quality, meaning food is more than items on a plate, it's an experience. The University of Iowa Dining team takes pride in providing the best product by using fresh ingredients, developing partnerships with local sources, and committing to food innovation and creativity. Comprehensive University of Iowa benefits for these positions include health and dental insurance, flexible spending accounts, retirements savings, 24 days of paid vacation per year, and 11 paid holidays per year. The location for this Sous Chef position is University Catering. For full position description(s), please email the contact listed below. About the Division of Student Life: The Division of Student Life is comprised of staff that embrace new ideas and thoughts, works together to keep our students safe, and provides them with life-changing experiences. The Division of Student Life includes 14 departments that span from Recreation Services to the office of Leadership, Service and Civic Engagement and everything in between. We believe in working together as one team to achieve our mission: fostering student success by creating and promoting inclusive educationally purposeful services and activities within and beyond the classroom. One of our division priorities is to advance UI's goals to recruit and retain U.S. racial/ethnic minority (URM) staff and students. Qualifications: Required Qualifications: A combination of education and experience that is equivalent to bachelor's degree in Dietetics, Foods and Nutrition, Institutional Management, Hotel & Restaurant Administration or related field; or completion of a certificate in the Culinary Arts and related experience. Experience (typically 6 months - 1 year) in preparation and distribution of foods utilizing the latest techniques and knowledge of trends. Experience (typically 6 months - 1 year) in food service management, including supervising and inventory control Working proficiency in the use of Microsoft Office (Word, Excel, Access) software applications. Demonstrated working proficiency in the ability to collaborate and interact with individuals and groups, while appreciating the unique contribution of individuals from a variety of identities. Demonstrated working proficiency to lead and coach individuals or groups in learning and improving effectiveness in processes and procedures. Demonstrated excellent written and verbal communication skills, with the ability to effectively transmit, receive, and accurately interpret ideas, information and needs through appropriate communication methods and behaviors at a working proficiency level. Ability to obtain and maintain ServSafe Certification. Valid driver's license and ability to meet the University's Fleet Safety Program requirements. Desirable Qualifications: Experience (typically 1-3 years) in personnel supervision. Experience in banquet planning, working large-scale food service and retail operations. Working knowledge of electronic payroll and timekeeping systems. Experience working with a variety of different cultural cuisines. Application Details: Job openings are posted for a minimum of 14 calendar days and may be removed from posting and filled any time after the original posting period has ended. Successful candidates will be subject to a criminal background check. Up to 5 professional references will be requested at a later step in the recruitment process. The University of Iowa is an equal opportunity/affirmative action employer. All qualified applicants are encouraged to apply and will receive consideration for employment free from discrimination on the basis of race, creed, color, national origin, age, sex, pregnancy, sexual orientation, gender identity, genetic information, religion, associational preference, status as a qualified individual with a disability, or status as a protected veteran. recblid o4erirkwuzd7c0hx1s35i9d45dfaqm

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish Staff Housing: We are currently in a position to offer Staff Accommodation to the candidate that is successful in their application for this role. If you are invited to interview for this position please feel free to ask for more information about Staff Accommodation and our availability. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

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

Posting Date Jan 22, 2020 Job Number Job Category Food and Beverage & Culinary Location Gaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Maintains food handling and sanitation standards. * Ensures all employees have proper supplies, equipment and uniforms. * Performs all duties of Culinary and related kitchen area employees in high demand times. * Oversees production and preparation of culinary items. * Ensures employees keep their work areas clean and sanitary. * Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. * Communicates areas in need of attention to staff and follows up to ensure follow through. * Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. * Assists in determining how food should be presented and creates decorative food displays. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities * Ensures and maintains the productivity level of employees. * Ensures completion of assigned duties. * Coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Handles employee questions and concerns. * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Conducts employee performance appraisal process, giving feedback as needed. * Communicates performance expectations in accordance with job descriptions for each position. * Participates in an on-going employee recognition program. * Monitors employee's progress towards meeting performance expectations. * Conducts training when appropriate. Maintaining Culinary Goals * Follows specific goals and plans to prioritize, organize, and accomplish your work. * Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. * Places orders for appropriate supplies and manages food and supply inventories according to budget. * Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Strives to improve service performance. * Handles guest problems and complaints seeking assistance from supervisor as necessary. * Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Serves as a role model to demonstrate appropriate behaviors. * Analyzes information and evaluating results to choose the best solution and solve problems. * Complies with loss prevention policies and procedures. * Reports malfunctions in department equipment. * Attends and participates in all pertinent meetings. * Encourages and builds mutual trust, respect, and cooperation among team members. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

NEW WAGE! $56K+ TO START This position is responsible for providingsuperior guest service to patrons of the casino by ensuring the food produced is of exceptional quality. Duties include trainingnew employees, cookingon the line and demonstrates excellent communications skills while delegating food orders and duties to staff. Also Assists Kitchen Manager with duties and serves as back-up when necessary ensuring all sanitation procedures are followed in accordance with established policies. Performs additional job duties as assigned by the department manager. Requirements Experience: High School Diploma or GED equivalent required Culinary school background (preferred) Experience & Requirements: Must have at least two years cooking experience in a dinner house Experience in fish filleting, cutting, sauteing, grilling, steamingand making a variety of sauces Must be fast and able to handle up to thirty-five orders at a time if necessary Must have good communication skills with the patience and ability to train others Must have valid Washington Statefood handlers card Physical Requirements: Must be able to stand for longer than 8 hours The ability to lift up to 40 pounds Mobility to climb stairs on a routine basis Must be able to tolerate a smoke filled environment Additional Requirements: Must be able to pass a pre-employment drug screen Upon offer must obtain Class IIIA Gaming License ($273 - 355) Must be able to work all scheduled shifts to include day, swing, graveyard and holidays

Doubletree Nashville Downtown is looking for an Executive Sous Chef. This person must be passionate about food and love creating delicious food.POSITION PURPOSE Train, supervise and work with all Chefs' staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. EXAMPLES OF DUTIES Assigns, in detail, specific duties to all employees regarding efficient operation of kitchen.Select, train and supervise kitchen staff in the proper preparation of menu items.Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.Ensure proper receipt, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.Adhere to control procedures for cost and quality.Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.Maintain vacation schedule for proper staffing.Report any equipment in need of repair to Chef or Engineering, for service.Performs other duties as requested, such as VIP parties and staff meetings.Related Functions: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.Thorough knowledge of food products, standard recipes and proper preparations.Ability to read, write and speak English to comprehend and communicate job functions.Finger/hand dexterity in order to operate food machinery.Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous basis.Education: Any combination of education and experience training or experience that provides the required knowledge, skills and abilities necessary to perform the functions of the job. Culinary or Apprenticeship preferred,Related Keywords: Executive Sous Chef

What will I be doing? As Executive Sous Chef, you would beresponsible for assisting in the direction and administration of the planning,preparation, production and control of all culinary operations in the hotel'scontinuing effort to deliver outstanding guest service and financialprofitability. Specifically, you would be responsible for performing thefollowing tasks to the highest standards: Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.Job Requirements* Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant* Strong passion for culinary excellence, wine knowledge and service* Proven ability to develop team* Knowledge of systems, methods and processes that contribute to great execution* Stable job history which demonstrates upward career progression

Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day?If you answered yes to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff.What makes this opportunity right for you:You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm.Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence.We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles.You will learn side by side from our expert Executive Chef.You can interact and collect feedback from residents every single day.Utilize state-of-the-art kitchen equipment.What makes you right for this opportunity:You have two years of kitchen or restaurant experienceAbility to operate kitchen equipment as needed.You are knowledgeable in food sanitation guidelines.You have previous supervisory experience, ideally in a culinary setting..Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community.You have basic computer skills in ExcelAnd you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours.EOE/ADA

The AVI Foodsystems operation at Ohio Wesleyan University Smith Hall in Delaware, OH, is now hiring friendly, service-oriented people to join our dining team. If you have a passion for food and are looking for an opportunity that also provides a great work/life balance, we want to talk with you! We are currently seeking a Sous Chef whose responsibilities will include: Select and develop menus, recipes and other requests made by the clientListen and effectively respond to the needs of the clientContinuously create and oversee new menu optionsProactively identify opportunities to nurture client relationships and grow salesProvide outstanding customer service supportEnsure that all kitchen equipment is clean and professional in appearance at all timesFollow directions and implement instructions from the Executive ChefPursue and complete directives with limited supervisionCulinary Degree preferred2 - 4 years of experience in a culinary management/ supervisory/ lead role position is a plusExperience in a high volume catering environment preferredAbility to build relationships by actively listening and responding to the client's needsAdaptable to changing business conditionsComfortable dealing with fast-paced environmentsBenefits: AVI offers: A family culture and atmosphereCompetitive compensationHealth, dental, vision, and life insurance for full-time team members401(k) with generous company matchPaid vacations and holidaysImmense training and growth opportunitiesWe conduct pre-employment drug testing. EOE For more information please contact:

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

Posting Date Jan 22, 2020 Job Number Job Category Food and Beverage & Culinary Location Gaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Maintains food handling and sanitation standards. * Ensures all employees have proper supplies, equipment and uniforms. * Performs all duties of Culinary and related kitchen area employees in high demand times. * Oversees production and preparation of culinary items. * Ensures employees keep their work areas clean and sanitary. * Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. * Communicates areas in need of attention to staff and follows up to ensure follow through. * Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. * Assists in determining how food should be presented and creates decorative food displays. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities * Ensures and maintains the productivity level of employees. * Ensures completion of assigned duties. * Coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Handles employee questions and concerns. * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Conducts employee performance appraisal process, giving feedback as needed. * Communicates performance expectations in accordance with job descriptions for each position. * Participates in an on-going employee recognition program. * Monitors employee's progress towards meeting performance expectations. * Conducts training when appropriate. Maintaining Culinary Goals * Follows specific goals and plans to prioritize, organize, and accomplish your work. * Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. * Places orders for appropriate supplies and manages food and supply inventories according to budget. * Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Strives to improve service performance. * Handles guest problems and complaints seeking assistance from supervisor as necessary. * Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Serves as a role model to demonstrate appropriate behaviors. * Analyzes information and evaluating results to choose the best solution and solve problems. * Complies with loss prevention policies and procedures. * Reports malfunctions in department equipment. * Attends and participates in all pertinent meetings. * Encourages and builds mutual trust, respect, and cooperation among team members. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Posting Date Jan 22, 2020 Job Number Job Category Food and Beverage & Culinary Location Gaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Maintains food handling and sanitation standards. * Ensures all employees have proper supplies, equipment and uniforms. * Performs all duties of Culinary and related kitchen area employees in high demand times. * Oversees production and preparation of culinary items. * Ensures employees keep their work areas clean and sanitary. * Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. * Communicates areas in need of attention to staff and follows up to ensure follow through. * Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. * Assists in determining how food should be presented and creates decorative food displays. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities * Ensures and maintains the productivity level of employees. * Ensures completion of assigned duties. * Coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Handles employee questions and concerns. * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Conducts employee performance appraisal process, giving feedback as needed. * Communicates performance expectations in accordance with job descriptions for each position. * Participates in an on-going employee recognition program. * Monitors employee's progress towards meeting performance expectations. * Conducts training when appropriate. Maintaining Culinary Goals * Follows specific goals and plans to prioritize, organize, and accomplish your work. * Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. * Places orders for appropriate supplies and manages food and supply inventories according to budget. * Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Strives to improve service performance. * Handles guest problems and complaints seeking assistance from supervisor as necessary. * Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Serves as a role model to demonstrate appropriate behaviors. * Analyzes information and evaluating results to choose the best solution and solve problems. * Complies with loss prevention policies and procedures. * Reports malfunctions in department equipment. * Attends and participates in all pertinent meetings. * Encourages and builds mutual trust, respect, and cooperation among team members. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Responsibilities: Provide supervision to dietary/kitchen team and supporting the Executive Chef Assist in controlling food costs Assist in maintaining controls and security of all food items and supplies in storage Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items Record and maintain Food Safety Equipment Records and Food Safety Temperature Records Perform and assist in the rotation (FIFO - First In First Out) inventory and security of such food and supplies in the correct storage area. Qualifications: • Two (2) years' Sous Chef experience • Supervisory experience preferred • Must maintain current Food Services Sanitation certificate • Associates Degree in Culinary Arts preferred • Competent in organizational, time management skills • Must demonstrate good judgment, problem solving and decision making skills • Ability to work weekends, evening and flexible hours Benefits In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Accessibility: If you need an accommodation as part of the employment process please contact Human Resources at Email: Equal Opportunity Employer, including disabled and veterans. If you want to view the EEO is the Law poster, please choose your language: English - Spanish - Arabic - Chinese If you want to view the EEO is the Law Supplement poster, please choose your language: English - Spanish - Chinese If you want to view the Pay Transparency Policy Statement, please click the link: English Thank you for your interest in employment with Discovery Senior Living. We are an equal opportunity employer and give employment and promotional consideration without regard to race, color, sex, religion, age, national origin, marital or veteran status, disability, sexual orientation, gender identity, or any other protected class as defined by local, state, or federal law. We seek applicants for employment who are qualified, dedicated, hardworking, and who seek fulfilling employment. In return, Discovery Senior Living offers competitive income, benefits and an excellent working environment. If you are selected for employment with Discovery Senior Living, you will also be hired simultaneously by Oasis, a Paychex® Company, as you co-employer. Discovery Senior Living is your employer for the purposes of managing the day-to-day operations of the company and the employees. This includes responsibility for the worksite, scheduling of work, safety, and the direction of the individual team members in their positions. Oasis, a Paychex® Company, is the co-employer for managing the administrative portion of employment, such as benefits, payroll, and workers' compensation insurance. Applicants seeking reasonable accommodation with the application and/or interview process should contact the hiring manager.

We are currently looking for a Sous Chef/Garde Manger to join our flight kitchen operations team located at Dallas/Fort Worth International Airport in Dallas, Texas. This position will assist the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. This position will provide culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. This position will drive the food production effort with the assistance of Food Supervisors.Main Duties and Responsibilities:Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements.Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations).Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization).Orders raw material from storeroom and produces extra meals at last minute as needed.Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts.Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation.Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product.Manages daily production of hot and/or cold kitchens for quality and consistency.Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.Monitors daily manpower planning and schedules employees.Responsible for employee retention and reducing employee turnover.Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.Reviews and ensures union represented employees pay rates are correct based on wage scales and seniority.Employee must complete all company required training including but not limited to ServSafe.Compliance with all company required policies, procedures and processes including but not limited to required training.Performs other related duties and responsibilities as assigned.Minimum Qualifications:Education:Associates degree in the Culinary Arts or a Culinary Arts certification preferred.Work Experience:Must have a minimum of one tothree years as a Chef and/or Sous Chef.Must have aminimum of sevenyears as a cook.Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.In-flight catering experience or experience in a high-volume food service environment preferred.Current or previous labor relations experience is a plus.Job Skills:Must have the ability to cook meals according to detailed specifications.Must have the ability to work in a fast paced, deadline driven environment.Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.Must have the ability to train others.Must have the ability to give negative and positive feedback to employees on a daily basis.Must have an excellent time management skills. Must have the ability to handle multiple tasks without losing focus on priorities.Must have strong organizational andanalyticalskills.Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.Experience with menu design a plus.Must have basic computer skills. Working knowledge of Microsoft Office products preferred.Certificates, Licenses and Registration:ServSafe Certified preferred.Communication Skills:Must have excellent written and oral communication skills.Bi-lingual in Spanish is a plus.Travel:This position has travel of up to25% of the time.EnvironmentalRequirements of the Position:Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.A rotating schedule of over 55 hours per week is typical.Gate Group Competencies Required to be Successful in the Position:Thinking Information Search and analysis & problem resolution skillsEngaging Understanding others, Team Leadership and Developing PeopleInspiring Influencing and building relationships, Motivating and Inspiring, Communicating effectivelyAchieving Delivering business results under pressure, Championing Performance Improvement and Customer FocusDemonstrated Values to be Successful in the Position:Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:We treat each other with respect and we act with integrityWe communicate and keep each other informedWe put our heads together to problem solve and deliver excellence as a teamWe have passion for our work and we pay attention to the little detailsWe foster an environment of accountability, take responsibility for our actions and learn from our mistakesWe do what we say we will do, when we say we are going to do itWe care about our coworkers, always taking an opportunity to make someones day betterThe above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position.They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: